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Nutritional Sciences
GRADUATE STUDIES IN NUTRITIONAL SCIENCES
Expected Course Learning Outcomes:
NS 5118 - Seminar
- Evaluate current research in the field of food and nutrition.
- Interpret scientific data in the field of food and nutrition.
- Develop an appreciation for the various types of research employed in the field of food and nutrition.
- Critique the opinions and views of others in a constructive manner.
- Develop an understanding of the processes involved in publishing an article in a scientific journal.
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NS 5327 - Carbohydrates and Lipids in Nutrition
- Describe the chemical characteristics and classifications of carbohydrates and lipids.
- Explain carbohydrate and lipid synthesis and their regulation.
- Give examples of the functions of carbohydrates and lipids.
- Explain the roles of various organs and cells in the metabolism of carbohydrates and lipids.
- Discuss inborn errors of carbohydrate and lipid metabolism.
- Describe analytical methods of assaying carbohydrates and lipids.
- Summarize how carbohydrate and lipid requirements, allowances and needs are established.
- Explain the interaction of carbohydrates and lipids with other nutrients.
- Critique current scientific research on carbohydrate and lipids.
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NS 5329 - Minerals in Nutrition
- Student will understand the Origin of Minerals in the periodic Table.
- Student will have knowledge of the History of Discovery of Essential Minerals.
- Student will have knowledge of the Classification of Minerals.
- Student will understand the function of Minerals in bone, as electrolytes, cofactors in proteins and enzymes.
- Student will understand why minerals are toxic.
- Student will understand the various analytical methods used to measure and quantitate minerals in foods, tissues and soils.
- Student will research and report on the discovery, history and measurement of three minerals of their choosing.
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NS 5330 - Introduction to Nutrition Research
- Recognize the importance of research as a foundation for the field of nutrition/dietetics
- Evaluate articles as to study design and positive and negative attributes
- Understand and apply basic skills in the area of study design and writing a research proposal
- Apply basic skills in evaluating research articles and proposals
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NS 5331 - Issues in Nutrition
- Describe or identify information on the topics covered in the course syllabus
- Critically evaluate nutrition related journal articles
- Design a Power Point slide presentation and present information on an area of nutrition to the class
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NS 5333 - Vitamins in Nutrition
- Understand functions and metabolism of individual vitamins and vitamin-like compounds.
- Identify deficiency and toxicity symptoms and food sources of each vitamin,
- Identify methods of assessing status and requirements in relation to vitamins.
- Identify reliable sources of information and being able to critically examine current scientific Literature and other publications concerning vitamins.
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NS 5334 - Advanced Medical Nutrition Therapy
- Apply concepts of clinical assessment to evaluate nutritional status of patients with different illnesses and conditions.
- Discuss the physiological and biochemical changes, associated illnesses and diseases, and the role of nutritional medical therapy.
- Describe the nutritional implications of medical conditions.
- Prescribe, calculate and apply appropriate nutrition therapy (including nutrition support) for selected critical conditions and diseases.
- Interpret and evaluate current research in medical nutrition therapy.
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NS 5336 - Nutritional Assessment and Data Interpretation
- Discuss the development and implications of malnutrition on nutritional status.
- Analyze the impact of nutritional status on clinical, biochemical and anthropometric parameters.
- Identify ways to assess nutritional status in clinical and community settings.
- Describe and interpret data collected during the assessment of nutritional status.
- Analyze the impact of acute and chronic conditions on nutritional status and on parameters used to assess nutritional status.
- Discuss and select age appropriate tools and parameters for assessment.
- Critically review and discuss current literature on assessment of nutritional status.
- Demonstrate competency on assessment by means of practical applications.
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NS 5350 - Nutritional Pathophysiology
- Discuss the cellular alterations, clinical manifestations and complications of human diseases that are influenced by nutrition, or dietary factors.
- Interpolate laboratory parameters commonly used in the diagnosis of diseases and systems abnormalities.
- Explain the nutritional implications of various diseases.
- Assess their personal risk for nutrition related diseases.
- Critique the scientific literature on nutrition related diseases.
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NS 5360 - Advanced Community Nutrition
- Assess local community nutrition problems in targeted populations.
- Use recommended steps to plan, market, implement, and evaluate community nutrition programs.
- Demonstrate the impact of culture, ethnicity, income, education, and literacy on dietary intake and the development of nutrition education programs in the community.
- Apply theories and principles from nutrition education and communication to community nutrition programs.
- Summarize the importance of policy making to community nutrition educators and prepare a letter advocating policy change.
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NS 5380 - Proteins and Amino Acids in Nutrition
- Describe the chemical characteristics and classifications of amino acids and proteins.
- Explain protein synthesis and its regulation.
- Give examples of the functions of amino acids and proteins.
- Explain the roles of various organs and cells in the metabolism of amino acids.
- Discuss inborn errors of amino acid metabolism.
- Describe analytical methods of assaying proteins.
- Summarize how protein requirements, allowances and needs are established.
- Explain the interaction of amino acids and proteins with other nutrients.
- Critique current scientific research on amino acids and proteins.
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NS 5601 - Internship in Dietetics
- Complete assigned tasks and assignments from preceptors for each of the clinical, community, and administrative rotations.
- Demonstrate skills in applying the science and art of nutrition in health and disease processes.
- Demonstrate effective skills in collecting and analyzing data and in utilizing pertinent data in the assessing, planning, implementing and evaluating the nutrition care/education of clients and patients.
- Demonstrate effective skills in coordinating and utilizing financial, material, and financial resources.
- Demonstrate effective skills in utilizing a variety of educational strategies and methods
- Demonstrate effective skills in interacting with individuals and groups from various socioeconomic, educational, and cultural backgrounds.
- Demonstrate effective decision-making ability in managing (planning, organizing, implementing, monitoring, and evaluating) the clinical and administrative nutrition-care functions.
- Demonstrate effective oral and written communication skills.
- Show a high standard of professional ethics and professional performance.
- Show responsibility for engaging in a continuing education process.
- Apply current knowledge and appropriate skills in improving the nutritional status and nutrition education of the general public as well as at-risk groups within the community.
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