GRADUATE STUDIES IN NUTRITIONAL SCIENCES
Expected Course Learning Outcomes:
- NS 5000 – Independent Study in Nutrition
- NS 5118 - Seminar
- NS 5311 – Problems in Nutrition
- NS 5327 – Lipids in Nutrition
- NS 5329 - Minerals in Nutrition
- NS 5330 - Introduction to Nutrition Research
- NS 5331 - Issues in Nutrition
- NS 5333 - Vitamins in Nutrition
- NS 5334 - Advanced Medical Nutrition Therapy
- NS 5336 - Nutritional Assessment and Data Interpretation
- NS 5350 - Nutritional Pathophysiology
- NS 5360 - Advanced Community Nutrition
- NS 5380 - Carbohydrates and Proteins in Nutrition
- NS 5601 - Internship in Dietetics
- NS 6000- Master's Thesis
- NS 6320 – Nutritional Epidemiology
- NS 6325 – Nutrition, Exercise, and Sport
- NS 6330 – Sports Supplements and Ergogenic Aids
- NS 6340 – Nutrition and Chronic Disease
- NS 7000 – Research
- NS 8000 – Doctor's Dissertation
Proposed New Classes
- NS 5310 - Maternal and Child Nutrition
- NS 5313 – Clinical Nutrition Applications
- NS 5335 – Issues in Sports Nutrition
- NS 5345 – Nutrition, Sustainability, and Global Food Production
- NS 6315 – Genetic Regulation of Metabolism
NS 5000 – INDEPENDENT STUDY IN NUTRITION
- Student must obtain a faculty member's approval prior to registration (each faculty member has a different course section)
- Student and faculty member jointly decide goals and timeline for the independent study, e.g., review of the literature has a targeted area, work on a research project, data analysis, etc.
- Student will meet with faculty on an appropriate basis to discuss progress towards the goals
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.
NS 5327 - LIPIDS IN NUTRITION
- Describe the chemical characteristics and classifications of lipids.
- Explain lipid synthesis and its regulation.
- Give examples of the functions of lipids.
- Explain the roles of various organs and cells in the metabolism of lipids.
- Discuss inborn errors of lipid metabolism.
- Describe analytical methods of assaying lipids.
- Summarize how lipid requirements, allowances and needs are established.
- Explain the interaction of lipids with other nutrients.
- Critique current scientific research on lipids.
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.
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
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
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.
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.
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.
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.
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.
NS 5380 – CARBOHYDRATES AND PROTEINS IN NUTRITION
- Describe the chemical characteristics and classifications of carbohydrates and proteins.
- Explain carbohydrate and protein synthesis and their regulation.
- Give examples of the functions of carbohydrates and proteins.
- Explain the roles of various organs and cells in the metabolism of carbohydrates and proteins.
- Discuss inborn errors of carbohydrate and protein metabolism.
- Describe analytical methods of assaying carbohydrates and proteins.
- Summarize how carbohydrate and protein requirements, allowances and needs are established.
- Explain the interaction of carbohydrates and proteins with other nutrients.
- Critique current scientific research on carbohydrates and proteins.
NS 5601 - Internship in Dietetics
Note: Must be accepted into TTU's Dietetic Internship program.
- 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.