NSU HPD Catalog 2020-2021

Dr. Kiran C. Patel College of Osteopathic Medicine—Nutrition Program 123 NUT 5000—Foundations of Professional Practice in Nutrition and Dietetics This course introduces foundations and applications of the career practice of registered dietitian nutritionists. Graduate students will explore standards of practice, ethics of the profession, continuing competence, and medical/legal aspects as a general orientation to the profession. Restricted to Professional Practice Concentration students. (2 credit hours) NUT 5025—Nutrition Across the Life Span This course will present the fundamentals of normal nutrition from preconception to mature age. Special attention is given to clinical and nutritional interventions that apply to each part of the life cycle. In addition to the essential nutrition concepts, physiological principles, and nutritional recommendations, students will apply practical concepts at each stage in development, with particular emphasis on cultural differences and individual requirements through case studies. (3 credit hours) NUT 5040—Functional Foods in Society Today This course will examine food components and substances with physiological activity of interest in society today other than macronutrients andmicronutrients. Students will be able to define and describe metabolic and health promotion roles and apply accurate information. (3 credit hours) NUT 5050—Nutrition and Exercise Performance This course will provide the graduate student with the knowledge and skills to perform nutrition assessments and education targeted towards the athlete and the active individual. Students will develop nutritional plans taking into account the effects of acute and chronic exercise on nutrients and exercise performance. Students will develop skills to conduct clinical, biochemical, and physical measures beneficial to individualized sports nutrition assessment. (3 credit hours) NUT 5060—Strength and Conditioning for Nutrition Professionals This course is designed to provide students with the scientific knowledge and practical skills to train various active populations for the primary goal of improving performance. Specifically, students will learn to conduct sport-specific testing sessions, design and implement safe and effective strength training and conditioning programs, and provide guidance regarding nutrition and injury prevention relative to strength and conditioning. The course is designed to enhance the student’s current level of knowledge of the material required to prepare for either the Certified Strength and Conditioning Specialist or Certified Personal Trainer exams sponsored by the National Strength and Conditioning Association. (3 credit hours) NUT 5075—Advanced Practice Principles of Functional Nutrition This course will review the role of vitamins, minerals and nutrients within the biochemistry and physiology of the human body and translate it to the functionality of body systems and the etiology of diseases. Grounded in a food first approach to healing, this course presents the fundamental concepts of functional nutrition practice, including biochemical individuality, environmental factors, physiological functions and imbalances, triggers and mediators, clinical imbalances, detoxification, and the interplay of mind/ body and spirit as it relates to health. (3 credit hours) NUT 5100—World Culture, Food, and Nutrition Experience foods from various cultures and explore the many issues surrounding food and culture—including faith and religion, history, economic status, the economy, and geography—and how they impact the food patterns from various countries around the world, as well as within the United States with a focus on population health. Students will examine how the major factors that affect food customs around the world can also influence what you choose to eat from day to day and, ultimately, impact health. (3 credit hours) NUT 5110—Foundations of Community Nutrition This course will provide students with the principles and practices needed to identify community nutrition issues and problems, as well as how to develop interprofessional nutrition strategies and programs to alleviate and/or reduce the problems and challenges and achieve positive health outcomes. The course explores the role of public health nutrition in the 21st century from a local, national, and global perspective. (3 credit hours) NUT 5120—Nutrition Advocacy and Interprofessional Leadership Effective nutrition leaders are committed to improving the nation’s health and advancing the practice through research, education, and advocacy. This course will explore broad concepts of nutrition policy and related issues in the United States, highlighting capacity-building strategies, problem- solving techniques, nutrition interventions, and competencies of interprofessional leadership. (3 credit hours) NUT 5131—Nutrition Counseling and Communication Lab Students apply course concepts fromNutrition Counseling into practical skills for client-centered nutrition care. Experiential learning and supervised practice offer students the opportunity to apply skills, knowledge, and techniques to gain required competencies within the Professional Practice Concentration. Restricted to Professional Practice Concentration students. (2 credit hours) Course Descriptions

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