This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care.

This course provides a study of global factors influencing food habits, dietary patterns, and health. Students will examine the effects of cultural identity amongst people living across the United States as it relates to food choices, behaviors, and nutritional status. The nutritional value of global foods, strategies towards disease prevention, and interventions through nutrition to improve health outcomes will be discussed.

Students will study accepted research methodologies and scientific approaches in human nutrition and food systems. Emphasis is placed on understanding the research methods, study design, data collection, and evaluation of various nutrition related studies. Discussions include development of research aims and hypothesis, internal review board, collecting of primary and secondary data, measurement approaches, study designs, and key considerations in developing a thesis or practice-based special project.

Students will study accepted research methodologies and scientific approaches in human nutrition and food systems. Emphasis is placed on understanding the research methods, study design, data collection, and evaluation of various nutrition related studies. Discussions include development of research aims and hypothesis, internal review board, collecting of primary and secondary data, measurement approaches, study designs, and key considerations in developing a thesis or practice-based special project.

This course focuses on the many factors that influence food-related behaviors at the individual level. For example, students will explore the development of eating behaviors from infancy into adulthood, as influenced by biological, psychological, social, cultural, environmental, and personal factors. The course will demonstrate the ways in which application of health behavior theories can guide individuals to adopt health-related diet changes.

This course focuses on the etiology and pathophysiology of nutrition- related chronic diseases and conditions including obesity, hypertension, dyslipidemia, heart disease, diabetes, and cancer. Emphasis is placed on the biochemical and physiological mechanisms involved by which nutrients impact the prevention, nutrition care process-diagnosis, assessment, implementation of care, monitoring and evaluation, and progression of chronic diseases and conditions.

This course focuses on the etiology and pathophysiology of nutrition- related chronic diseases and conditions including obesity, hypertension, dyslipidemia, heart disease, diabetes, and cancer. Emphasis is placed on the biochemical and physiological mechanisms involved by which nutrients impact the prevention, nutrition care process-diagnosis, assessment, implementation of care, monitoring and evaluation, and progression of chronic diseases and conditions.

Half-time to full-time work on thesis. May be repeated to a maximum of six semesters.

Half-time to full-time work on thesis. May be repeated to a maximum of six semesters.

Half-time to full-time work on thesis. May be repeated to a maximum of six semesters.