NSU HPD Catalog 2020-2021

124 Dr. Kiran C. Patel College of Osteopathic Medicine—Nutrition Program NUT 5170—Management of Food and Nutrition Systems This course will cover the comprehensive aspects of food services systems, including menu planning, safety and sanitation, financial guidelines, and business attributes. Regulatory, risk management and legislative impact are also included, as well as managing human resources to meet organizational goals. Students use current research and best demonstrated practices to deliver effective outcomes. Restricted to Professional Practice Concentration students. (3 credit hours) NUT 5200—Nutritional Biochemistry This course will provide students with an in-depth understanding of the metabolic pathways and control processes relevant to the digestion and assimilation of foods. The major biological roles of micronutrients—vitamins and minerals—will be explored. The importance of genetics in nutrition and dietary selection will be covered in the course. The biochemical bases for dietary selection and nutritional advice will be outlined. (3 credit hours) NUT 5305—Clinical Approach to Functional Nutrition 1: GI Systems This course will review the physiological functions and biochemical pathways of the gastrointestinal system, liver, gallbladder and pancreas and relate those to principles of functional nutrition and appropriate interventions. This course will explore various functional and integrative modalities to remediate dysfunction with a focus on a food-first nutrition protocol. Clinical techniques to optimize GI function to promote vibrancy will be addressed, along with current trends and evidence related to the role of the human microbiome in maintaining health. Case studies provide application-based learning to integrate the course concepts. (3 Credit Hours) NUT 5315—Clinical Approach to Functional Nutrition 2: Endocrine, Immune and Nervous Systems This course will review the physiological functions and biochemical pathways of the endocrine, nervous and immune systems relating from a functional perspective. This course will explore various functional and integrative modalities to remediate dysfunction of those systems with a focus on a food-first nutrition protocol. Communication systems including cytokines, neurotransmitters, hormones and endocannabinoids are highlighted. Techniques to promote optimal health and vibrancy will be addressed. Case studies provide application-based learning to integrate the course concepts. (3 Credit Hours) NUT 5325—Clinical Approach to Functional Nutrition 3: Nervous, Cardiovascular and Musculoskeletal Systems This course will review the physiological functions and biochemical pathways of the cardiovascular, urinary and musculoskeletal systems and relate it to principles of functional nutrition and appropriate interventions. The needs of special populations are also included. This course will explore various functional and integrative modalities to remediate dysfunction with a focus on a food-first nutrition protocol. Clinical techniques to optimize the nervous, cardiovascular, urinary and musculoskeletal systems will be addressed. Case studies provide application-based learning to integrate the course concepts. (3 Credit Hours) NUT 5400—Psychology of Eating This online course will explore the psychology of eating—what’s behind what we eat, why we eat, and what motivates us to choose the foods we do. Students will identify major triggers in the cycle of emotional eating and overeating and discover how several different biochemicals and neurotransmitters play a role in influencing food intake. They will learn to complete and analyze a self-assessment that will help clients examine how mood and various triggers impact what we choose to eat. The course will examine the epidemic of obesity and its psychological impact on our nation. (3 credit hours) NUT 5700—Vegetarian and Plant-Based Eating Patterns This course will focus on the global approach to nutrition through the use of plant-based eating patterns. Concepts surrounding health benefits, agriculture, and the environment will be explored. Students will investigate and apply topics related to the dietary practices and the promotion of a healthy nutritional lifestyle. (3 credit hours) NUT 6105—Wellness and Healthy Weight This course integrates foundational sciences with the principles and practice of nutrition in wellness applications. Topics covered include the seven dimensions of wellness, health-related fitness, and weight management. In addition, the course will survey basic pathologies related to weight and chronic conditions in the context of health and wellness promotion across the life cycle. (3 credit hours) NUT 6151—Applied Culinary Nutrition Lab Students apply course concepts from Culinary Nutrition into practical skills for using foods to meet a variety of nutritional goals. Experiential learning and supervised practice come as workshop-type meetings scheduled during the semester. Restricted to Professional Practice Concentration students. (2 credit hours)

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