128 Dr. Kiran C. Patel College of Osteopathic Medicine—Nutrition Program 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. (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, problemsolving techniques, nutrition interventions, and competencies of interprofessional leadership. (3 credit hours) NUT 5130—Nutrition Counseling This course prepares students to utilize knowledge and practical skills in working with clients to achieve desired changes in health behaviors. Content focuses on issues specific to nutrition and dietetics practice, including theoretical models of change, motivational interviewing, intervention strategies, and communication techniques to enhance success. (3 credit hours) NUT 5131—Nutrition Counseling and Communication Lab Students apply course concepts from Nutrition 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) NUT 5170—Management of Food Service 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 System 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: 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
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