Courses
HBSV 4000 Introduction to Nutrition
(Course is offered to non-majors and to those desiring admission to the Program in Nutrition.) The course provides an overview of the science of nutrition and its relationship to health promotion and disease prevention. The primary focus is on the essential macronutrients and micronutrients, including their chemical structures, food sources, digestion and absorption, metabolism, storage, and excretion. Students analyze the nutritional quality of their own food intake and develop the knowledge and skills to estimate their daily caloric requirements and nutrient needs using tools such as Dietary Reference Intakes, My Plate, and Dietary Guidelines for Americans. This online course can be completed synchronously or asynchronously.
HBSV 4010 Food, Nutrition and Behavior
For non-majors and majors. A study of physiological, psychological, and socio-cultural factors that affect eating behaviors and the development of individual and cultural food patterns. Topics include the chemical senses and why we like sweet, salt, and fat; self-regulation of what and how much we eat; effect of early experiences with food; food, mind, and behavior; interaction of food and culture through history; cooking and time use trends; meat meanings; psychosocial and cultural factors, and the impact of today’s food environment on food choices.
HBSV 4013 Nutritional Ecology
A course for non-majors and majors. This course tries to answer the question, “Is our current food system ecologically sustainable?” Nutrition and food are viewed from a global, ecological perspective. Topics include limits to growth, food and population problems, food product development and promotion, energy and food relationships, food safety, organic agriculture, biotechnology, and other topics.
HBSV 4014 Community Nutrition
This course examines and evaluates food assistance and safety net programs in the United States and explores the policies, history, and context that lead to unequal access to healthy food. The course includes broad thought-provoking readings as well as working "on the ground": assessing supermarkets and opportunities for safe walking and biking; volunteering at a food pantry; and visiting an urban agriculture site. This course also explores international food assistance programs. Students outside the Program in Nutrition are welcome, with permission from the instructor.
HBSV 4150 Sports Nutrition
For nonmajors only. A practical course designed to assist health professionals give the most accurate and up-to-date information to active people to help them improve health and performance. Integration of principles of nutrition and exercise physiology and application to exercising individuals. Topics for discussion include energy expenditure, fuel substrate metabolism, specific nutrient needs, hydration, and weight issues for exercising individuals and athletes.
HBSV 4902 Research and Independent Study in Nutrition Education
Permission required. Master's degree students undertake research and independent study under the direction of a faculty member.
HBSV 5010 Advanced Nutrition 1
In-depth review of current knowledge and research on biochemical and physiological aspects of energy metabolism, carbohydrates, lipids and lipid metabolism, and proteins; regulation of intake and impact on health and disease.
HBSV 5011 Advanced Nutrition 2
In-depth review of current knowledge and research on the biochemical and physiological aspects of vitamins, minerals, and phytonutrients; applications to diet.
HBSV 5013 Strategies for Nutrition Education and Health Behavior Change
Understanding and application of theoretical frameworks from the behavioral sciences and education to design and deliver food and nutrition education and physical activity promotion to various groups and to facilitate the adoption of healthful behaviors. IStudents have an opportunity to develop nutrition education lessons and teach them at schools, community settings, and worksites.
HBSV 5014 Analysis of Current Literature and Research in Nutrition
Critical examination and evaluation of current controversies and issues in nutrition and food. Topics are reviewed and discussed in depth. Students obtain training in the art of understanding commonly seen study designs, statistical methods, and graphics in the scientific literature to determine whether there is evidence to support (or lack thereof) for making statements about nutrition. Students also learn how to synthesize this information for use by the public. The course highlights areas to consider when analyzing research related to popular diets and dietary patterns, supplements, weight loss drugs, nutritional genomics, and microbiome research.
HBSV 5015 Nutritional Epidemiology and Assessment
This course asks, “How Do We Measure What People Eat?” and provides an overview of different methods for determining nutritional status and dietary intake, for both individuals and populations. Topics include measuring food intake (e.g., using 24-hour diet recalls, food frequency questionnaires, food records), diet quality (e.g., using the Healthy Eating Index and Nova Classification System for ultra-processed food), physical activity, and anthropometry and body composition, as well as the importance of using valid and reliable measures for the populations of interest. New technology-based tools are highlighted throughout the course.
HBSV 5016 Food Service Operations and Management
Nutrition professionals play an important role in food systems, food service, and management in a wide variety of settings, such as hospitals, post-acute care facilities, universities, and nongovernmental organizations. In the areas of both food service and clinical nutrition, dietitians are responsible for planning, organizing, leading, staffing, and controlling. Through Food Service Operations and Management students will gain knowledge and skills required to effectively manage food, equipment, facilities, and human resources in order to provide high-quality products and services to customers. Through assignments and role-playing, students will also develop important leadership and managerial skills.
HBSV 5018 Nutrition and Human Development
This course examines the physiologic changes and nutritional needs during pregnancy, fetal development, infancy, childhood, and adolescence. Special attention is paid to promoting positive pregnancy outcomes for both mother and baby, fetal metabolic programming, breastfeeding versus formula feeding, introduction of solid foods to infants, preventing and managing food allergies, coping with picky eating, maintaining a healthy feeding relationship between caregiver and child, promoting nutritional health in children and adolescents, and preventing health and dietary problems (including eating disorders) in children and adolescents.
HBSV 5033 Nutrition Care Process and Medical Nutrition Therapy 1
Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring, and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.
HBSV 5034 Nutrition Care Process and Medical Nutrition Therapy 2
Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and resultant nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.
HBSV 5036 Nutrition Counseling
This course focuses on providing students with an understanding of client-centered counseling models and practicing a variety of essential skills: nonverbal, active listening, goal assessment, motivational interviewing, and group counseling.
HBSV 5231 Extended Fieldwork in Nutrition and Public Health
A block of supervised field experience required of those pursuing an MS in nutrition and public health. Fieldwork is taken near the completion of coursework. This course requires a minimum of 27 hours per week of out-of-classroom work.
HBSV 5314 Practicum in Sports Nutrition
This course will provide a practical venue for students to apply the knowledge gained through their academic coursework to the real-life situation of individuals and teams in various sports.
HBSV 5350 Global Foods Practicum
In Global Foods Practicum students will examine the values, practices, and beliefs of different cultures, as well as their own, with regard to food. They will also explore the ways in which dietitians can better understand the cultures and food preferences/habits of their patients. Through experiences inside and outside of class, students will gain skills to effectively work with patients from different backgrounds.
HBSV 5351 Community Nutrition Education Practicum
In Community Nutrition Education Practicum, students examine programs aimed at addressing food insecurity and creating a more healthful, just, sustainable food system, both nationally and internationally and in clinical and community settings. Students will discuss inequities with regard to access to healthy foods and evaluate resources created to help reduce such disparities. Students will explore how to strengthen communities and bring about change on local, national, and international levels through their coursework and experiences within different communities.
HBSV 5352 Medical Nutrition Therapy Practicum
In MNT Practicum, students gain the knowledge and skills required to effectively engage in the Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation. Through role-playing and coursework, students also develop and strengthen practical skills necessary to effectively work in clinical settings, such as skills related to counseling patients, writing consult notes for medical records, and presenting patient case studies during rounds and at clinical conferences.
HBSV 5353 Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum
In Nutrition Care Process and Medical Nutrition Therapy 3 + Practicum, students put into practice what they learned in Nutrition Care Process & Medical Nutrition Therapy 1 & 2 and further expand their knowledge and skills with regards to MNT and the Nutrition Care Process. Students will have opportunities to learn hands-on clinical skills such as assessing blood sugar and blood pressure levels, conducting a swallow screen, inserting a nasogastric tube and administering an intramuscular injection. Students will strengthen nutrition counseling and clinical note-writing skills as well. Throughout the semester, students will also complete a variety of clinical, community, and/or foodservice rotations at worksites, utilizing and further developing their knowledge and skills within the field of nutrition and dietetics. Students will be at worksite rotations 10-15 hours per week.
HBSV 5354 Advanced Practicum 1
ln Advanced Practicum 1, students will have the opportunity to utilize and build upon the knowledge and skills they gained in prior MNT, community nutrition, and foodservice courses, and related practicums, through experiential learning activities at a variety of different worksite rotations where students will work up to 28 hours per week. Students will strengthen their ability to effectively apply the Nutrition Care Process while working with patients/clients of different ages and backgrounds and with a wide range of medical conditions. Furthermore, students demonstrate knowledge of nutritional health promotion and disease prevention and apply critical thinking, professionalism, and leadership skills through continuous quality improvement projects as well as planning and running a Health & Wellness Fair for the TC community. Finally, students will examine areas of nutrition related to mental health, including nutritional psychiatry and trauma-informed nutrition care, through in-class lectures and activities.
HBSV 5355 Advanced Practicum 2
In Advanced Practicum 2, students will utilize and build upon the knowledge and skills they gained in MNT, community nutrition, and foodservice courses, and related practicums, through experiential learning activities at a variety of different worksite rotations where students will work 32-40 hours per week. Students will also have the opportunity to demonstrate knowledge of evidence-based medical nutrition therapy through case study presentations and quizzes. In addition, students will learn important skills related to life after graduation such as resume and interview skills, negotiating salary, billing for MNT, starting a private practice, and more.
HBSV 5513 Seminar in Nutrition Education: Theory and Applications
An in-depth examination of the use of current theories and research in the design, implementation, and evaluation of nutrition education interventions. This course is designed to supplement topics covered in HBSV 5013. Students may register for more than one semester.
HBSV 5593 Nutrition in Exercise and Sport
Discussions of interactions between exercise and nutrition as applied to health and fitness. Controversial topics emphasized. Majors in nutrition are eligible to enroll during their second year of study.
HBSV 5902 Guided Study in Nutrition
Permission required. Opportunity for advanced students to investigate areas of special interest in nutrition.
HBSV 6550 Research Seminar in Nutrition
Required of all M.Ed. and Ph.D. candidates. Discussion of current research issues and student projects. Students may register for more than one semester. This course requires at least 18 hours per week of out-of-classroom work.
HBSV 6551 Research Seminar in Nutrition
Required of all M.Ed. and Ph.D. candidates. Discussion of current research issues and student projects. Students may register for more than one semester.
HBSV 6902 Research and Independent Study in Nutrition
Permission required. Open to matriculated doctoral students. Research and independent study under faculty direction.
HBSV 7502 Dissertation Seminar in Nutrition
Development of doctoral dissertations and presentation of plans for approval.
HBSV 8900 Dissertation Advisement in Nutrition
Advisement on doctoral dissertations. Fee to equal 3 points at current tuition rate for each term.