Nutrition

Colleges: College of Health & Rehabilitation Sciences (Sargent College) | Metropolitan College

College of Health & Rehabilitation Sciences (Sargent College)

Human Nutrition Science

SAR HS 251

Prereq: (CAS BI 105 or CAS BI 108). An introduction to nutrition with a focus on the relationship between diet and health. Basic scientific information is presented in preparation for discussion of applied issues such as weight management and prevention of chronic disease. Emphasis is placed on translation of current dietary recommendations to actual food choices. 4 cr. Tuition: $2480

Summer 1 (May 19-June 25)

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Human Nutrition Science

SAR HS 551

Prereq: (CAS BI 105 or CAS BI 108). Grad Prereq: college-level course in biology/physiology. An introduction to nutrition with a focus on the relationship between diet and health. Basic scientific information is presented in preparation for a discussion of applied issues such as weight management and prevention of chronic disease. Emphasis is placed on translation of current dietary recommendations to actual food choices. 4 cr. Tuition: $2480

Summer 1 (May 19-June 25)

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Field Experience in Nutrition

SAR HS 703

For students completing the DI for professional registration by the Academy of Nutrition and Dietetics. Variable cr. Tuition: $1428 per credit

Summer 1 and Summer 2 (May 19-August 7)

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Practicum: Nutrition

SAR HS 811

Structured clinical learning experience for graduate nutrition students. Placement sites include in- and outpatient facilities, adult and pediatric hospitals, public health agencies, private agencies, newsletter agencies, and long-term care facilities. Variable cr. Tuition: $1428 per credit

Summer 1 and Summer 2 (May 19-August 7)

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Metropolitan College

This course is offered through the Metropolitan College graduate program in Gastronomy.

Nutrition and Diet: Why What You Eat Matters

MET ML 691

Introduces major concepts in nutrition and diet to students of food studies and other disciplines who have limited or no background in the biological sciences. The overarching goal is to develop a working understanding of the basic science of nutrition and apply this knowledge to personal health and professional settings. Begins with the fundamentals of nutrition and diet, focusing on macro- and micronutrient intakes and needs throughout the life course. Discusses food-based nutrition along with dietary guidelines, recommendations, and food labels. Moving from the individual level to the larger public health arena, the course also examines such topics as nutritional ecology, influences on dietary intakes, overnutrition, and undernutrition. A running theme throughout is critiquing how diet and nutrition are treated in the media and press. 4 cr. Tuition: $3200

Summer 2 (June 30-August 6)

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