Graduate Course Descriptions

The following directory lists the graduate courses which the University expects to offer, although the University in no way guarantees that all such courses will be offered in any given academic year, and reserves the right to alter the list if conditions warrant. Click on the links below for a list of courses in that subject area. You may then click “View Classes” to see scheduled classes for individual courses.

5100. Concepts of Nutrition

2.00 credits

Prerequisites: None.

Grading Basis: Satisfactory/Unsatisfactory

An introduction to the broad field of nutrition. Intended for entering graduate students, the course provides a conceptual framework for research and study in the nutritional sciences.

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5200. Macronutrient Metabolism

3.00 credits

Prerequisites: MCB 2000 or equivalent.

Grading Basis: Graded

The digestion, absorption/transport and metabolism of carbohydrates, protein/amino acids and lipids; their functions, metabolic pathways and interrelationships; mechanisms regulating their metabolism; methodologies for studying metabolism and assessing nutrient requirements in man and animals.

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5280. U.S. Nutrition and Food Regulations

3.00 credits

Prerequisites: NUSC 5200.

Grading Basis: Graded

Development of new nutrition products; regulations applicable to foods, medical foods, dietary supplements and ingredients; accurate and appropriate representation of scientific evidence for substantiating label claims and advertisements.

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5300. Vitamins and Minerals

3.00 credits

Prerequisites: MCB 2000 or equivalent.

Grading Basis: Graded

Comprehensive study of vitamins and macro-/trace minerals on the levels of biochemical and physiological functions, metabolic pathways, interactions, and deficiencies/toxicities.

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5325. Principles of Nutritional Assessment

3.00 credits

Prerequisites: NUSC 5200.

Grading Basis: Graded

Nutritional assessment as a systematic process of obtaining and interpreting data to characterize nutritional status in association with health and nutrition-specific problems for individuals and selected populations. Interpretation of dietary, anthropometric, and laboratory data as applied to case studies.

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5390. Field Work on Community Nutrition

1.00 - 6.00 credits

Prerequisites: None.

Grading Basis: Graded

Supervised field studies of community nutrition problems and visits with community agencies and families. Readings, conferences and reports required.

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5394. Seminar

1.00 credits | May be repeated for a total of 4 credits.

Prerequisites: NUSC 5100.

Grading Basis: Graded

Students develop the skills required for the analysis and presentation of current literature and research problems.

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5398. Special Topics in Nutrition

1.00 - 6.00 credits

Prerequisites: None.

Grading Basis: Graded

Advanced study in a given area of nutritional science.

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5399. Independent Study in Nutritional Science

1.00 - 6.00 credits | May be repeated for a total of 9 credits.

Prerequisites: None.

Grading Basis: Graded

Research problems or critical review of literature in any area of nutrition.

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5400. Molecular Techniques and Instrument Analysis in Nutrition

2.00 credits

Prerequisites: MCB 2000 or equivalent.

Grading Basis: Graded

Provide hands-on experience performing basic molecular nutrition techniques and cover theoretical bases and application.

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5410. Clinical Nutrition

3.00 credits

Prerequisites: NUSC 5200.

Grading Basis: Graded

Application of principles of human nutrition, physiology, and biochemistry to progressive pathology of selected diseases and associated effects on nutritional status, nutritional needs, nutrient intake and utilization in the context of the nutrition care process.

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5500. Food Colloids and Nanotechnology

3.00 credits

Prerequisites: Recommended preparation: NUSC 5200

Grading Basis: Graded

Comprehensive study on properties and structures of food colloids, including lipids, proteins and carbohydrates, from nanotechnology perspective. Development of food colloids-based nanoscale systems for applications in the context of food and nutrition.

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5600. Pathophysiology of Metabolic Diseases

3.00 credits

Prerequisites: NUSC 5200.

Grading Basis: Graded

Biochemical, physiological and molecular aspects of energy metabolism and inflammatory pathways involved in pathogenesis of metabolic diseases; diet and dietary component contribution to pathogenesis.

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5700. Precision Nutrition

3.00 credits

Prerequisites: NUSC 5200.

Grading Basis: Graded

Studies the foundation of precision nutrition which encompasses research focusing on the interaction between nutrients and human/microbial genes and identifies genetic backgrounds contributing to individual differences in macro and micronutrient metabolism. Examines the effects of dysregulated nutrient-gene interactions in pathophysiological conditions.

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6311. Regulation of Food Intake and Energy Balance

3.00 credits

Prerequisites: NUSC 5200

Grading Basis: Graded

Central and peripheral regulation of energy balance and how this affects body weight and risk for chronic disease. Relative contribution of genetic and metabolic factors, diet, and exercise on the pathophysiology of obesity.

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6313. Nutrition and Gene Expression

3.00 credits

Prerequisites: NUSC 5200 and 5300.

Grading Basis: Graded

Studies the regulations of eukaryotic gene expression by various macro-/micronutrients and their metabolites in the scope of epigenetic, transcriptional, post-transcriptional, translational, and post-translational mechanisms.

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6315. Lipid Metabolism in Health and Disease

3.00 credits

Prerequisites: None.

Grading Basis: Graded

Comprehensive study of lipid and lipoprotein metabolism. Influence of diet, drugs, exercise and obesity. Overview of relationship between genetics, lifestyle factors and chronic disease.

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6317. Nutritional Epidemiology

3.00 credits

Prerequisites: None.

Grading Basis: Graded

Principles and applications of nutritional epidemiology with emphasis on research design.

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6319. Research Design and Methods in Nutritional Sciences

3.00 credits

Prerequisites: NUSC 5200, NUSC 5300, and three credits of graduate-level statistics.

Grading Basis: Graded

Basic concepts and methodologies of research in public health and nutritional sciences, research proposal writing and in-class presentation.

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6410. Advanced Clinical Nutrition

3.00 credits

Prerequisites: NUSC 5410.

Grading Basis: Graded

Interrelationships of physiology and biochemistry of disease and dietary intervention involving complex conditions, alternative approaches to therapeutic nutrition and extension to special populations. Clinical nutrition research in the context of therapeutic practice and case studies.

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