Curriculum

Prerequisite: SAR HS551; Limited to students in the graduate nutrition program. - This course examines epidemiologic methods for investigating the role of diet in long-term health. Students learn to critically review the epidemiologic evidence relating diet, anthropometry, biomarkers, and physical activity to heart disease, cancer, and other chronic health conditions including obesity and diabetes. The methodological issues covered include epidemiologic study design; dietary and nutritional status assessment; issues of bias, confounding, effect modification and measurement error; and interpretation of research findings including an understanding of statistical modeling. Students critically review and present on published research. Students will be able to apply this knowledge to interpret scientific literature and participate in nutrition-related research. (Credits: 4)

Prerequisites: CAS CH373 and SAR HS551.This course provides an in-depth exploration of the biochemical processes that govern human nutrition. Building on foundational knowledge of nutrition and biochemistry, students will examine the metabolism of macronutrients (carbohydrate, proteins, and lipids) and select micronutrients, focusing on their chemical properties, digestion, absorption, distribution, and cellular metabolism. Emphasis will be placed on the regulation and integration of metabolic pathways in various physiological states, as well as the interplay between nutrition, metabolism, health, and disease. (Credits: 4)

This course provides an overview of biostatistical methods, and gives students the skills to perform, present, and interpret basic statistical analyses. Topics include the collection, classification, and presentation of descriptive data; the rationale of estimation and hypothesis testing; analysis of variance; analysis of contingency tables; correlation and regression analysis; multiple regression, logistic regression, and the statistical control of confounding; sample size and power considerations; survival analysis. Special attention is directed to the ability to recognize and interpret statistical procedures in articles from the current literature. Students will use the R statistical package to analyze public health related data. * Can't be taken together for credit with SPH PH 717 (Credits: 3)

Prerequisite: SAR HS551 or equivalent. This course will introduce students to nutrition in the community with special emphasis on the role of diet in the prevention of the major nutrition-related health problems in the U.S. Taught in the context of a public health model, this course will address the nutritional needs of individuals within specific subgroups of the population -- infants, children, adolescents, adults, and older adults, with specific focus on nutritionally vulnerable segments of the population at each life stage including those who are urban, of low education and/or low SES, food insecure, pregnant/lactating individuals, and members of minoritized populations. The course will include the study of nutrition policy and community-based interventions targeting at-risk segments of the population to promote health and lower risks for chronic disease. (Credits: 4)

Prerequisite: SAR HS561; Limited to students in the graduate nutrition program, This course focuses on the etiology, treatment, and prevention over the life course for select nutrition-related health conditions facing at-risk individuals and communities. The role of dietary exposures, risk factors, and intervention during critical periods such as gestation, childhood, adolescents, young adulthood and later adult life and the effects on long-term health and disease risk will be evaluated. Students are expected to integrate knowledge of physiology, biochemistry, metabolism, and nutrient requirements as we evaluate the role of nutrients, dietary patterns, and key intervention periods in decreasing disease risk throughout the life course. Students will gain experience in critically evaluating current research, summarizing and presenting information in a way that is concise and science-based, and applying to real world practice. (Credits: 4)

Prerequisites: SPH BS704 & SAR HS776; Limited to students enrolled in the graduate nutrition program. - This course teaches students to prepare a research proposal. Students will work in groups to define a new area of research based on a critical review of existing literature on a specific nutrition-related health topic of interest. Course competencies include formulating a testable research hypothesis and selecting an appropriate research design, study population, methodology, and analysis plan. This course helps students to refine their scientific writing skills and introduces them to ethical issues related to research involving human subjects. (Credits: 3)

Prerequisite: SAR HS551 or equivalent. This course will introduce students to nutrition in the community with special emphasis on the role of diet in the prevention of the major nutrition-related health problems in the U.S. Taught in the context of a public health model, this course will address the nutritional needs of individuals within specific subgroups of the population -- infants, children, adolescents, adults, and older adults, with specific focus on nutritionally vulnerable segments of the population at each life stage including those who are urban, of low education and/or low SES, food insecure, pregnant/lactating individuals, and members of minoritized populations. The course will include the study of nutrition policy and community-based interventions targeting at-risk segments of the population to promote health and lower risks for chronic disease. (Credits: 4)

Prerequisite: SAR HS561; Limited to students in the graduate nutrition program, This course focuses on the etiology, treatment, and prevention over the life course for select nutrition-related health conditions facing at-risk individuals and communities. The role of dietary exposures, risk factors, and intervention during critical periods such as gestation, childhood, adolescents, young adulthood and later adult life and the effects on long-term health and disease risk will be evaluated. Students are expected to integrate knowledge of physiology, biochemistry, metabolism, and nutrient requirements as we evaluate the role of nutrients, dietary patterns, and key intervention periods in decreasing disease risk throughout the life course. Students will gain experience in critically evaluating current research, summarizing and presenting information in a way that is concise and science-based, and applying to real world practice. (Credits: 4)

This course provides an overview of biostatistical methods, and gives students the skills to perform, present, and interpret basic statistical analyses. Topics include the collection, classification, and presentation of descriptive data; the rationale of estimation and hypothesis testing; analysis of variance; analysis of contingency tables; correlation and regression analysis; multiple regression, logistic regression, and the statistical control of confounding; sample size and power considerations; survival analysis. Special attention is directed to the ability to recognize and interpret statistical procedures in articles from the current literature. Students will use the R statistical package to analyze public health related data. * Can't be taken together for credit with SPH PH 717 (Credits: 3)

Graduate Prerequisites: SPH PH 717 or SPH EP 714. - The purpose of this course is to introduce students to the discipline of nutritional epidemiology. In the class, we will focus on methodological issues relating to design, dietary assessment, and data analysis of studies on diet and disease. We will also review some of the literature relating nutrition to certain disease states, including coronary heart disease and cancer, in which we highlight methodological issues and interpretation of findings in nutritional epidemiologic research. Topics such as precision nutrition, novel multi-omic biomarkers of nutrition quality, and the role of nutrition in infectious disease prevalence will also be introduced. Students completing this course will understand the basic principles of nutritional epidemiology and will be able to apply them in reading the literature and participating in nutrition research projects. (Credits: 4)

Prerequisites: CAS CH373 and SAR HS551.This course provides an in-depth exploration of the biochemical processes that govern human nutrition. Building on foundational knowledge of nutrition and biochemistry, students will examine the metabolism of macronutrients (carbohydrate, proteins, and lipids) and select micronutrients, focusing on their chemical properties, digestion, absorption, distribution, and cellular metabolism. Emphasis will be placed on the regulation and integration of metabolic pathways in various physiological states, as well as the interplay between nutrition, metabolism, health, and disease. (Credits: 4)

Prerequisites: SPH BS704 & SAR HS776; Limited to students enrolled in the graduate nutrition program. - This course teaches students to prepare a research proposal. Students will work in groups to define a new area of research based on a critical review of existing literature on a specific nutrition-related health topic of interest. Course competencies include formulating a testable research hypothesis and selecting an appropriate research design, study population, methodology, and analysis plan. This course helps students to refine their scientific writing skills and introduces them to ethical issues related to research involving human subjects. (Credits: 3)

Nutrition plays an essential role in exercise, sport and performance. This course will explore how the components of diet fuel the body during physical activity as well as the importance of dietary intake during exercise, sport and performance to maintain overall health and well-being. Students will demonstrate practical application of current nutrition/dietary strategies to enhance overall physical performance. (Credits: 4)

Graduate Prerequisites: SAR HS384/584 - Eating Disorder Prevention and Treatment This course will critically discuss the prevention and treatment of eating disorders. Risk factors for the development of eating disorders will be explored, including an in-depth look at the role of weight, weight stigma and body image alongside social, cultural, behavioral, psychological, interpersonal, and environmental contributors. Emerging literature will guide the evaluation of key behavioral strategies including intuitive eating, Health at Every Size, non-diet and individualized clinical approaches to discern best practices that feature the professional role and scope of practice of the Registered Dietitian Nutritionist. Eating disorder treatment goals and intervention strategies will be tailored to discussions of vulnerable populations and care delivered across the continuum of care. (Credits: 2)