Course Listings

Human Nutrition Research Center Seminar Series

Description:

Students and faculty in all programs are strongly urged to attend. Seminars include time for questions; discussion is encouraged.

Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy Seminar Series

Description:

This weekly Wednesday series highlights current scientific and policy research in the field of nutrition. Students and faculty are encouraged to attend and actively participate in discussion.

Frequency:

Offered each semester in fall/spring.

NUTR 101: Introductory Human Nutrition

Description:

This course meets the science requirement for undergraduate non-science majors. It is not acceptable for biology credit for biology majors. Approximately 40 percent of the time will be spent discussing the biochemistry and physiology of nutrition in terms that a student untrained in chemistry and biology will be able to understand; 20 percent of the time will be spent on the ways in which the nutritional status of individuals and populations are determined. Students will be instructed in how to evaluate the quality of their own diets. Other areas include the relationship of nutrition to health and domestic and international nutrition policies, nutrition and growth, pregnancy, obesity, cancer, diabetes and heart disease, food faddism, U.S. domestic nutrition, and problems of developing countries.

Credit:

1

Prerequisites:

Sophomore standing or consent.

Instructor:

Folta

Frequency:

Offered annually in spring.

NUTR 128: Nutrition and Behavior

Crosslisted as:

PSY 0128

Description:

The interactions between nutritional variables and behavior in man and other animals. Effects of obesity, starvation, protein malnourishment, and vitamin and mineral deficiencies on intellectual function and behavior. Influences of diet on brain biochemistry and learning.

Credit:

1

Prerequisites:

Granduate student standing

Instructor:

Goldsmith

Frequency:

Offered annually in the Fall

MPH 201: Principles of Epidemiology

Description:

This course provides an introduction to the epidemiological perspective on health and disease. The course emphasizes the principles and methods used to describe and evaluate the patterns of illness in communities and in population subgroups. Methods and research designs used in the investigation of the etiology of infectious and noninfectious disease are presented. Lecture and laboratory examples illustrate a wide range of contemporary health problems.

Credit:

1

Prerequisites:

Graduate standing.

Instructor:

Woodin

Frequency:

Offered annually in fall.

NUTR 201: Fundamentals of Nutrition Science

Description:

This course presents the fundamental scientific principles of human nutrition. Students will become familiar with food sources; recommended intake levels; biochemical role; mode of absorption, transport, excretion; deficiency/toxicity symptoms, and potential major public health problems for each macro- and micronutrient. The goals for this course are: 1.) to describe the components of a healthy diet, 2.) understand the major nutrition problems that affect individuals and populations, and 3.) understand the scientific basis for nutritional recommendations brought before the scientific and lay communities.

Course Syllabus and Course Calendar

Credit:

1.0

Prerequisites:

Students are required to have taken a one semester (half year) course in either introductory biology or chemistry (at the college level).

Instructor:

McKay

Frequency:

Offered annually in fall and as an online course during the second summer semester.

NOTE:

During the summer session NUTR201 is only offered in an online format. Students are not required to attend classes, but must have access to a reliable computer and internet connection to download prerecorded lectures and course materials.

NUTR 202: Scientific Principles of Human Nutrition and Food

Description:

This course presents the fundamentals of nutrition. The student will be expected to be familiar with the material covered in undergraduate level biology, chemistry and biochemistry prior to taking this course. The goals for this course are: 1). to identify the components of a healthful diet, from the basic groups of foods to each of the macronutrients and micronutrients, and their inter-relationships; 2) to understand the effects of harvesting, processing and storage of foods as they pertain to a healthful diet; 3) for each of the individual nutrients, to identify primary dietary forms, food sources, recommended dietary intake, biochemical role, mode of absorption, transport and excretion, existence of toxicity or deficiency for the nutrient; 4) to understand the scientific basis for current nutrition recommendations and the intended use for individual sets of recommendations and; 5) to understand issues affecting food safety. NUTR 201 cannot be substituted for NUTR 202. This course was formerly listed as NUTR 291SP.

Credit:

1.5

Prerequisites:

Undergraduate level biology, chemistry and biochemistry

Course Coordinator:

Elizabeth Johnson

Frequency:

Offered annual in spring.

NUTR 203: Fundamentals of Public Policy

Description:

This course introduces students to competing theories, models, and analytical frameworks for understanding the policymaking process, with particular emphasis on food and nutrition policies and programs. Much of the course focuses on the nuts and bolts of policymaking and the instructor utilizes up-to-the-minute examples from the daily news. Case studies, developed for the diverse interests of Friedman School students, are used to underscore policy lessons, facilitate small group discussion, and introduce students to several policy initiatives (e.g. school meal programs) with which all Friedman students need to be familiar. Upon completion of the course, students are expected to master a fundamental knowledge of public policy. Additionally, each student is expected to become an expert on a current policy issue of their choosing (the subject of their three written exercises).

Credit:

1

Prerequisites:

Graduate standing or consent.

Instructor:

TBD

Frequency:

Offered annually in fall.

NUTR 204: Principles of Epidemiology

Crosslisted as:

CE 154 (Department of Civil and Environmental Engineering).

Description:

Course examines methods that quantify disease processes in human populations. Topics include study design, sources of inaccuracy in experimental and observational studies, the methodology of data collection, and an introduction to the statistical evaluation of epidemiological data. This course was formerly listed as NUTR 154.

Credit:

1

Prerequisites:

Instructor consent.

Instructor:

Woodin

Frequency:

Offered annually in fall.

MPH 205: Principles of Biostatistics

Description:

This course provides an introduction to the basic principles and applications of statistics as they are applied to the problems in clinical and public health settings. Topics include the description and presentation of data, random variables and distributions, descriptive statistics, elements of hypothesis testing, and one-and-two sample tests. Lecturers, problem sets and computer output are used to develop these and additional concepts.

Credit:

1

Prerequisites:

Graduate standing.

Instructor:

Griffith, John

Frequency:

Offered annually in fall.

NUTR 205: Communicating Health Information to Diverse Audiences, Part A

Description:

The objective of this course is to learn to write articles and on the editing process; the other will focus on pragmatic issues such as choosing topics, judging sources, elements of successful writings, and how to "break in" to the popular press. Note: 10-week course. Enrollment limited to 12. This course was formerly listed as NUTR 201A.

Credit:

0.5

Prerequisites:

NUTR 220 (formerly NUTR 229), graduate standing or consent. Enrollment priority is given to Nutrition Communication program students.

Instructor:

Shuman

Frequency:

Offered annually in spring.

NUTR 207: Statistical Methods for Nutrition Research (Policy)

Description:

Part one of a one-year, two-semester course covering descriptive statistics, graphical displays, confidence intervals, hypothesis testing, t test, chi-square test, nonparametric tests, multiple linear regression, multiple logistic regression, experimental design, multi-factor and multiple comparisons procedures. Students will learn how to use Stata statistical analysis software. This course was formerly listed as NUTR 209A-02.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Houser

Frequency:

Offered annually in fall.

NUTR 208: Human Physiology

Description:

This course meets the physiology requirement for students in the following programs: Human Nutrition, Nutritional Epidemiology, Cell and Molecular Nutrition. This course will cover the functions of mammalian organisms as we understand them at various levels of organization - organ system, organ, cellular and subcellular levels. Our goal is to provide a working knowledge of the fundamental properties and regulation of these systems so that the student can understand and relate this material to that learned in other basic science courses with particular emphasis on those related to nutrition.

Credit:

1

Prerequisites:

Undergraduate level introductory biology and chemistry.

Instructor:

Leavis

Frequency:

Offered annually in spring.

NUTR 209: Statistical Methods for Nutrition Research (Science)

Description:

The first of a two course sequence covering study design, descriptive statistics, graphical displays, confidence intervals, hypothesis testing, Student's t test, chi-square test, nonparametric tests, sample size calculations, multiple linear regression, multiple logistic regression, multi-factor experimental design, repeated measures, and multiple comparisons procedures. NUTR 209 generally covers topics through the start of linear regression. Students will make extensive use of SAS for Windows.

NOTE: Students cannot receive credit for both NUTR 209 Statistical Methods in Nutrition Research (Science) and its second semester counterpart NUTR 207 Regression Analysis for Nutrition Research (Policy).

This course was formerly listed as NUTR 209A-01.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Dallal

Frequency:

Offered annually in fall.

CRSK 209CN: Molecular and Cell Biology

Credit:

1

Frequency:

Offered annually in fall.

NUTR 210: Survey Research in Nutrition

Description:

A methods course focusing on field research in nutrition. Students will learn to identify policy-relevant issues, define hypotheses, and select and combine appropriate methods drawn from nutrition, epidemiology, anthropology, economics, psychology, sociology, education and political science. Students will also learn how to develop research designs, samples and analysis plans, as well as how to construct and pretest the types of instruments commonly used in nutrition research and evaluation. The course will cover interviewer training, quality control, site operations, and data base management.

Credit:

1

Prerequisites:

One semester of statistics or instructor's consent.

Instructor:

Rogers

Frequency:

Offered annually in spring.

NUTR 211: Theories of Behavior Change and Their Application in Nutrition and Public Health Interventions

Description:

What motivates people to adopt healthier food and lifestyle choices? This course will explore various theoretical perspectives on nutrition and health-related behavior change. It will include an examination of several individual-based, social-based, organization-based an eco-social theories, including the Health Belief Model, the Theory of Planned Behavior, the Transtheoretical Model, Decision-Making, Social Support, Social Learning Theory, and Diffusion of Innovations. Knowledge of these theories will help inform the design of research and program interventions based on psycho-biological, social, cultural and organizational frameworks. The course emphasizes an understanding of core theory concepts and issues in measurement. In-class workshops will allow for direct application of the theories to students' current research and program intervention interests. The course will provide concepts and tools that can apply not only to the students' own research interests, but also to other courses, such as those focused on nutrition interventions, patient education, persuasive communication, social marketing and mass media. This course should be of great value to students in the Nutrition Communication, Nutrition Epidemiology, Nutrition Intervention Programs and to students in the MS / Dietetic Internship programs. This course was formerly listed as NUTR 283.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Folta

Frequency:

Offered annually in fall.

NUTR 212: Agricultural Science and Policy I

Description:

First part of a two-semester sequence. May be taken independently by non-AFE students; both semesters required of AFE students. This course covers the major biological, chemical and physical components of agricultural systems. Each is discussed from the viewpoints of both the underlying natural processes and principles, and their significance for major agricultural, food safety, and environmental policy issues in the US today. In the first semester, the topics covered are soils, water, air and energy, all of which are highly relevant to global climate change, as well as resource conservation policies. This course was formerly listed as NUTR 241A.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructors:

Griffin

Frequency:

Offered annually in spring.

NUTR 213: Agricultural Science and Policy II

Description:

Second part of a two-semester sequence. May be taken independently by non-AFE students; both semesters required of AFE students. This course covers the major biological, chemical and physical components of agricultural systems. Each is discussed from the viewpoints of both the underlying natural processes and principles, and their significance for major agricultural, food safety, and environmental policy issues in the US today. In this second semester, the topics are plant nutrients, plant-pest interactions, crop breeding, and livestock growth and reproduction. Major policy issues associated with these areas include protecting groundwater from nitrogen contamination; regulating and monitoring pesticide use; regulating agricultural biotechnology; and regulating "factory" animal production. This course was formerly listed as NUTR 241B.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructors:

Griffin

Frequency:

Offered annually in fall.

NUTR 215: Fundamentals of U.S. Agriculture

Crosslisted as:

UEP0223 (Department of Urban and Environmental Policy).

Description:

This course covers the major social, institutional and human aspects of the American agricultural system, both as it exists today as well as its historical development. After consideration of agricultural systems in general and of the values that underlie different concepts of agriculture, it covers some of the key historical forces that have made American agriculture what it is today, and the major role of the federal government, both past and present. The next part of the course deals with the economics of American agriculture as a whole and its large-scale structure, followed by an analysis of farming on the microlevel, emphasizing types of farms and farm-scale production economics. This course was formerly listed as NUTR 223.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Griffin

Frequency:

Offered annually in fall.

NUTR 216: Management, Planning, and Control of Nutrition and Health Programs and Organizations

Description:

Key management concepts and principles for managing nutrition and health programs and organizations will be addressed to equip students to function as program directors and project managers). Case studies and readings will be used to convey a practical understanding of how to manage and coordinate business functions to achieve the goals and objectives of the organization. This course will deal with for-profit and nonprofit organizations. Topics will include business and project planning, management control systems, financial management, budgeting, performance measurement, pricing and marketing of services, operations, management, cost analysis, human resource management, and the development of management information systems. The course is designed to provide practical tools in areas we believe students need to acquire skills. This course was formerly listed as NUTR 225.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Hastings

Frequency:

Offered annually in spring.

NUTR 217: Seminar on Program Monitoring and Evaluation

Description:

This seminar will provide an introduction to the principles and practice of program monitoring and evaluation, with an emphasis on nutrition and nutrition-related programs in developing countries. By reviewing relevant literature and utilizing case studies in the areas of nutrition, primary health, agriculture and other fields, students will garner basic literacy of the language and tools of evaluation. This seminar will focus both on the theory and practice of conducting program evaluation and will consist of round-table discussions, guest speakers, and applied exercises of critiquing, planning, and writing evaluations. In addition to the course content, the participatory nature of the seminar is important to the overall learning process. Although there will be speakers at several sessions, the course will largely be run by the seminar participants themselves who will shape the curriculum, design assignments, and be expected to bring forth their personal experiences, opinions, and questions to the subject matter at hand.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Coates

Frequency:

Offered annually in spring.

NUTR 218: Communications Strategies in Health Promotion

Description:

A survey of communications strategies in health promotion. This course will provide students with the ability to decide when a health communication initiative is appropriate; to develop health communications programs based on appropriate theoretical foundations; and to select and plan evaluation strategies appropriate for the particular intervention. This course was formerly listed as NUTR 228.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Goldberg

Frequency:

Offered annually in spring.

NUTR 219: Fundamentals of Food Science

Description:

This course will provide students a broad overview of certain aspects of both the U.S. and worldwide food supply. This course is intended to provide students with an understanding of : 1) the basic groups of foods in the food supply and their nutrient profiles; 2) the effects of harvesting, processing and storage; and 3) the important issues affecting food safety. Requirement for all students in the Food Policy and Applied Nutrition (FPAN), Agriculture, Food, and Environment (AFE), and Nutrition Communication programs who entered before the Fall of 2006. (0.5 credits)

Credit:

0.5

Prerequisites:

NUTR 202 (formerly NUTR 291SP) or NUTR 210 (formerly NUTR 291FN).

Instructor:

Ausman

Frequency:

Offered annually in spring.

NUTR 220: Introduction to Writing about Nutrition and Health

Description:

This introductory course is designed to teach the basic skills necessary to write nutrition- and health-related papers that are clear, accurate, and audience-appropriate. It is a practical review of writing and revision, and will enable students to develop a clear, fluent, and readable style. The course will include both individual and collaborative exercises and will require several writing and editing assignments, as well as rewrites. This is a prerequisite for NUTR201A and NUTR201B, both of which build on the skills provided by this course. This course was formerly listed as NUTR 229.

Credit:

0.5

Prerequisites:

Graduate standing or instructor consent. Enrollment priority is given to Nutrition Communication program students.

Instructor:

Smith

Frequency:

Offered annually in fall.

NUTR 221: The Global Food Business

Crosslisted as:

EIB N280 (Fletcher School).

Description:

The purpose of this course is to introduce the student to the field of international food and agribusiness. Today, international trade in agricultural commodities and foods is a major segment of the world's business. This business continues to grow yearly, motivated by new and potential international trade agreements (GATT, NAFTA), expansion by both established and new multinational companies, and export policies by countries seeking new markets for their growing food and agricultural production. The focus of this course will be to develop in each student a conceptual knowledge of the analytical skills in administration, marketing, business strategy, research, governmental policies and technology that international food business requires today. The course also attempts to analyze the global food business from a transnational perspective, rather than any single nationalistic viewpoint of food and agribusiness. It is designed to meet the requirements of students aiming to enter the international food business world, as well as for students who in their professional careers (e.g., government, legal) will deal with this important sector of international business. This course was formerly listed as NUTR 245.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Tillotson

Frequency:

Offered annually in fall.

NUTR 222: Gender, Culture and Conflict in Humanitarian Complex Emergencies

Crosslisted as:

DHP D232 (Fletcher).

Description:

This course will examine humanitarian aid in conflict situations from a gender perspective and highlight the policy and program implications that this dimension presents. Topics covered will include the ways in which gender relations are affected by conflict; the relationship between gender and the militarization of societies and communities; violations of human rights and women's rights; women in peace building and conflict resolution; the gender dynamics of aid and post-conflict reconstruction. This course was formerly listed as NUTR 261.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructors:

Mazurana

Frequency:

Offered annually in spring.

CRSK 223: Biochemistry 223 - Graduate Biochemistry

Description:

A graduate level discussion of the structure and function of biologically important molecules. Emphasis will be placed on problems of protein and nucleic acid biochemistry.

Credit:

2

Instructors:

Schaffhausen and members of the department

Frequency:

Offered annually in fall.

NUTR 223: Seminar in Humanitarian Assistance

Description:

Open for credit only to Master of Arts in Humanitarian Assistance (MAHA) students. This seminar will explore in depth key issues in humanitarian assistance, for example, humanitarian law, ethics, psycho-social interventions, the role of the military, program and agency management, and fund-raising. A hands-on course with an opportunity to discuss in depth much of the theory and academic literature of prerequisite courses. This course was formerly listed as NUTR 273.

Credit:

1

Prerequisites:

NUTR 229 (formerly NUTR 221).

Instructors:

Jacobsen

Frequency:

Offered annually in fall.

 

NUTR 225: Introduction to Modern Biology Techniques

Description:

This intensive, short course is to familiarize the basic nutritional science student with the fundamental techniques used to study biology at the molecular, cell, tissue and whole organism levels. Techniques covered include chromatography, spectrometry, immunoassays and immunoprecipitation, PCR, DNA arrays and modern imaging techniques. For each technique, there will be background web-based readings, discussion and a demonstration. Students will be evaluated based on their active participation in the discussion and demonstration. This is a required course for all Biochemical and Molecular Students. This course was formerly listed as NUTR 291MB.

Credit:

0.0

Course Coordinator:

Obin

Frequency:

Offered annually in Fall.

NUTR 226: The Public Policy of Health Claims for Food

Description:

This course examines the United States food policies governing the use of diet and health information in commercial communications. In the mid-1980s, the food industry began, for the first time in modern history, to use health claims in food advertising and labeling. This proved to be a highly effective marketing method for the food industry. However, the industries use of health claims product promotion created public controversy, and policies – a comprehensive new labeling law as well as many new FDA, USDA and FTC regulations– governing food advertising and labeling that use nutritional and medical information. The object of this course is to review current food policies governing health claims and the regulatory regime controlling their use in commercial communications.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Tillotson

Frequency:

Offered annually in spring.

NUTR 227: International Nutrition Programs

Description:

This intensive course provides presentations, readings, and exercises relating to the broad range of nutrition interventions utilized in international programs: growth monitoring and promotion, nutrition counseling and IEC, supplementary feedings and food-based income transfers, household food security and agricultural-based interventions, micronutrient activities, and breast-feeding. The course also covers malnutrition causality, nutrition and structural adjustment, social funds, economic and food aid, active learning capacity and the nutrition transition. Finally students become well versed in program design and appraisal techniques including dynamic models and program constraint assessments, and are responsible for major exercises relating to existing programs in Asia, Africa and Latin America.This course was formerly listed as NUTR 204.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Webb

Frequency:

Offered annually in spring.

NUTR 228: Community and Public Health Nutrition

Description:

Community nutrition strives to improve the nutrition and health of individuals and groups. Community nutrition programs can be implemented in many different types of settings, including worksites, health centers, clinics, hospitals, schools, churches, supermarkets, recreational and sports centers, councils on aging/senior centers, emergency feeding sites and home. Examples from a variety of practice settings will be used throughout the course. Community nutrition encompasses any nutrition program whose target is a community, no matter how the program is funded. The goal of this course is to be become familiar with a wide range of community nutrition programs as well as community programs that include a nutrition component. This course will have a particular focus on evidence-based nutrition programs and will address needs of diverse and vulnerable populations as well as health disparities between different population groups. Through readings, assignments, lectures, group problem solving and field visits, students will gain experience with the many facets of community nutrition program development, implementation and evaluation. Students will be introduced to many skill building and participatory activities, as well as case examples for the creative and innovative practice of community nutrition. Through field visits and guest speakers, students will have an opportunity to dialogue with public health experts and practitioners who can influence community nutrition practice. Upon completion of this course, the students will have a toolbox of skills to utilize and apply in a wide range of practice settings.This course was formerly listed as NUTR 250C.

Credit:

1

Prerequisites:

NUTR 101 Introductory Human Nutrition or equivalent. Graduate standing or instructor consent.

Instructor:

Must

Frequency:

Offered annually in fall.

NUTR 229: Humanitarian Action in Complex Emergencies

Description:

The course will put complex emergencies and acute hunger situations within a global perspective; will give students a first understanding of the role of key institutional actors in the field; will give them specific tools for work in complex emergencies; and will end by challenging students to place humanitarian interventions within an ethical perspective. The course prepares students for jobs with international agencies and NGOs in the field of humanitarian relief interventions. The course also provides an innovative theoretical framework linking relief and development. Through individual papers, students will explore such topics as food for work, the monetization of food, and the use of markets in complex emergencies. This course was formerly listed as NUTR 221.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Maxwell

Frequency:

Offered annually in fall.

NUTR 230: International NGOs: Ethics and Management Practice

Crosslisted as:

DHP-P209 at the Fletcher School

Description:

International NGOs: Ethics and Management Practice: Fundamental economic, political, cultural and social transitions are reshaping the world. The pace of change is dramatic. Traditional relief and development concepts are being challenged. In the face of this global change, individuals need the academic frameworks and constructs to allow for analysis, flexible understanding and mature reflection of world trends and events. Individuals must also, however, wrestle with their own personal values in this new world.

This course combines theory and practice. This course will look at some key ethical frameworks for individual action. This course will challenge students to reflect on the moral and ethical ideas underpinning today's changing world. As we witness humanitarian crises and failed development efforts, we will consider ethical and moral values that support the humanitarian and developmental interventions of international NGOs. The course will focus on international nongovernmental organizations (NGOs). The course concentrates on providing an overview of key NGO management concepts and discusses practical tools for effective action. It will introduce students to such essential skills such as strategic planning, advocacy, the use of the press, human resource management, fundraising, budgets, evaluation and reading financial statements.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Hammock

Frequency:

Offered in spring.

CRSK 230: Biochemistry of Gene Expression and Signal Transduction

Credit:

2

Frequency:

Offered annually in spring.

NUTR 235: Junior Clinical Rotations

Description:

Required of junior standing students enrolled in the Combined Dietetic Internship/Masters Degree program. Grading is Satisfactory/Unsatisfactory. Formerly NUTR 880.

Frequency:

Offered each semester in fall/spring.

NUTR 236: Practicum in Bioresearch Techniques

Description:

Biochemical and Molecular Nutrition students must enroll in one practicum in bioresearch techniques. Students who anticipate a career in basic nutritional sciences require extensive laboratory training. Practicums in bioresearch techniques, established as a single, 1.0 credit course, will provide students with an understanding of critical experimental evaluation as well as hands-on experience in essential techniques of modern biology. In the practicum, students will answer a specific biologic question through experimentation. Faculty in participating laboratories will be responsible for providing an overview of the biologic interest of the laboratory, overseeing the development of a specific, defined project, teaching the theory of specific techniques to be employed, and training the students in the application of these techniques. Students will be evaluated through a written report and oral presentation in a laboratory meeting-type setting. Formerly listed as NUTR 260A-D.

Credit:

1.0

Course Coordinator:

Obin

Frequency:

Offered annually in fall/spring.

NUTR 237: Practicum in Bioresearch Techniques

Description:

Biochemical and Molecular Nutrition students must enroll in one practicum in bioresearch techniques. Students who anticipate a career in basic nutritional sciences require extensive laboratory training. Practicums in bioresearch techniques, established as a single, 1.0 credit course, will provide students with an understanding of critical experimental evaluation as well as hands-on experience in essential techniques of modern biology. In the practicum, students will answer a specific biologic question through experimentation. Faculty in participating laboratories will be responsible for providing an overview of the biologic interest of the laboratory, overseeing the development of a specific, defined project, teaching the theory of specific techniques to be employed, and training the students in the application of these techniques. Students will be evaluated through a written report and oral presentation in a laboratory meeting-type setting. Formerly listed as NUTR 260A-D.

Credit:

1.0

Course Coordinator:

Obin

Frequency:

Offered annually in fall/spring.

NUTR 238: Economics of Food Policy Analysis

Description:

Required for FPAN students. This course is currently under development. The goal of the course is to provide students with a basic understanding of the
economic foundations of food and nutrition policy analysis. It is a prerequisite for NUTR 303 and NUTR 304 and should be taken in the Srping of the student's first year.

Credit:

1.0

Instructor:

Rogers

Frequency:

Offered annually in spring.

NUTR 239: Emerging Technologies and Nutrition Communication - CANCELED Spring 2009

Description:

The course begins with an overview of the role of technology in nutrition communication through a grounding in core concepts and a survey of technology in the field of health and nutrition communication. It then provides an orientation to three specific uses of Internet-based communication technology (dissemination, collaboration, and knowledge) through hands-on opportunities that encourage students to use and evaluate specific tools and their appropriateness to various nutrition communication contexts. Throughout the course, students work on a group that utilizes one or more technologies covered.

Credit:

1.0

Prerequisites:

None

Instructor:

Giguere

Frequency:

Offered in spring.

NUTR 272: Physical Activity, Nutrition, and Health

Description:

Inadequate physical activity and a sedentary lifestyle are thought to be important causes of many of the major diseases of developed societies, including coronary artery disease, stroke, hypertension, diabetes, obesity, osteoporosis, and arthritis. There has been an explosion of information over the past two decades on the health benefits of exercise. In addition, exercise and nutrition are closely linked, with each modifying the effects of the other. Athletes, for example, may have markedly increased needs for some nutrients, but not others. Exercise has potent effects on the metabolism of protein, energy, fat, and some micronutrients. In addition, exercise is an important form of oxidative stress, and the ability of nutrients to alter the effect of exercise is not well understood. Exercise and nutrition together offer an extremely powerful intervention for a variety of problems, including the frailty of aging, the wasting of AIDS, and the obesity that underlies most cases of diabetes and atherosclerosis. This course is designed to give students an understanding of the fundamental interactions between exercise and nutrition, and to offer students an opportunity to examine the application of nutrition to exercise and vice versa. Each lecture will also discuss how these factors are important in disease prevention, and where applicable, treatment.

Credit:

1.0

Prerequisites:

College biochemistry, college human physiology.

Instructors:

Nelson and Sacheck

Frequency:

Offered annually in spring.

Last Offered:

Spring 2008

NUTR 279: Globalization, Development and Humanitarianism: Ethics and Personal Transformation

Crosslisted as:

DHP D238 (Fletcher School).

Description:

This course challenges students to reflect on the moral and ethical ideas underpinning today's changing global interests and power. As we witness humanitarian crises and failed development efforts, we will consider ethical and moral values that support humanitarian and developmental interventions. We will consider the ethical implications that are inherent in the choice between justice and mercy, freedom and order and truth and loyalty. Students will analyze the moral and ethical underpinnings of ideas that promote new approaches to development and humanitarian action with a personal, academic and institutional perspective. Even as the world is coming closer together in the information age, divisions on the lines of regional, ethnic and religious identities continue to grow more pronounced and stark. This course will encourage students to articulate their personal beliefs and ethical values. As students move to become policy makers and stakeholders it is essential that they are grounded in an understanding of their own moral framework and also appreciate the differences that exist in their midst. Students will explore ideas of minimalist ethics, just wars, realists and liberal arguments around humanitarian and developmental intervention.

Credit:

1

Prerequisites:

This course will be open only to students who have taken Humanitarian Aid in Complex Emergencies and at least one of the following: NUTR 304 (formerly NUTR 218)t; NUTR 222 (foremerly NUTR 261); or NUTR 308 (formerly NUTR 264). This course is limited to ma

Instructor:

Hammock

Frequency:

Offered annually in fall.

NUTR 297: Directed Study: Mentored Teaching Experience

Description:

Opportunity for Friedman School of Nutrition Students to obtain mentored teaching experience and course credit. Each Friedman student will work as part of a team along with a School of Medicine student and a Sackler student to develop a syllabus and three lectures on one of five chronic disease topics (osteoporosis, breast cancer, asthma, netabolic syndrome, heart disease). Lectures are delivered to undergraduate Biology majors at Pine Manor College, Chestnut Hill, MA.
Contact Dr. Alice Lichtenstein at the Friedman School for details.

Prerequisites:

General Biology (lecture and lab), Anatomy & Physiology (two semesters lecture and lab), and algebra-level math. NUTR 370/NUTR 371: Nutritional Biochemistry and Physiology or NUTR 315: Nutritional Biochemistry.

Frequency:

Offered annually in fall/spring/summer.

NUTR 301: Nutrition in the Life Cycle

Description:

This course covers nutrition issues from preconception throughout life. It considers factors that affect growth and development, and the aging process. Among these are food insecurity, environmental factors, nutrition and disease interactions, congenital abnormalities, and inborn errors of metabolism. This course was formerly listed as NUTR 251.

Credit:

1

Prerequisites:

NUTR 201 (formerly NUTR291FN).

Course Coordinator:

Goldberg

Frequency:

Offered annually in spring.

NUTR 302: Daily Risks and Crisis Events

Crosslisted as:

DHP D233 (Fletcher)

Description:

This course bridges classes on development and those on complex emergencies. Survival risks of individuals are related to household security, which in turn relates to the economic, cultural and political backdrop to household behaviors. Conditions that determine food and nutritional stresses persist in countries undergoing economic transformation and political unrest, but also in those struggling with globalization, increasing poverty, and declining public sector responsibility. International careers involve assessing potential risks and returns of alternative intervention strategies.

Credit:

1

Prerequisites:

NUTR 304 (formerly NUTR 218) or instructor consent.

Instructor:

Webb

Frequency:

Offered annually in spring.

NUTR 303: Determinants of U.S. Food Policy

Description:

Focuses on government food-related programs from an economic and political perspective. Reviews the evolution of a range of policies and programs, analyzing their effects on the U.S. economy and on household consumption and the farm economy, as well as on food consumption at the national, household, and individual level. Existing policies and programs are related to the political and economic environment and to changing food consumption patterns in American society. Food assistance programs (e.g., Food Stamps), nutrition programs, food supply and agricultural price policies, and consumer protection and information are considered. This course was formerly listed as NUTR 216.

Credit:

1

Prerequisites:

NUTR 238 or equivalent preparation in economics with permission of the instructor

Instructor:

Wilde

Frequency:

Offered annually in fall.

NUTR 304: Nutrition, Food Security, and Development

Description:

The aim of this course is to introduce current policy and development issues and debate, and to encourage critical analysis of conventional wisdom and generalizations. Focusing on complex interactions among local and global systems, the course seeks to prepare students for employment in the field of international development, be it as practitioners, analysts, teachers or writers. Alternative concepts, data and viewpoints will be explored on key problems in real contexts. Case studies will be drawn on experiences in countries as diverse as Ethiopia, Niger, Thailand, Vietnam, China and Peru. Class assignments: (a) Two short critiques of journal articles or donor policy statements, b) one individual or group presentation (30 minutes) on a current development problem and its potential solutions, and c) a more demanding paper assignment (10-12 pages) for the end of the semester. Grading will be based on the following structure: Paper assignment (35%), Class presentation (35%), Short critiques (30%). Active class participation is expected. This course was formerly listed as NUTR 218.

Credit:

1

Prerequisites:

NUTR 238 or equivalent preparation in economics with permission of the instructor.

Instructor:

Coates

Frequency:

Offered annually in fall.

NUTR 305: Nutritional Epidemiology

Description:

This course is designed for graduate students at either the Master's or Ph.D. level, who are interested in conducting or better interpreting epidemiologic studies relating diet and nutrition to health and disease. There is an increasing awareness that various aspects of diet and nutrition may be important contributing factors in chronic disease. There are many important problems, however, in the implementation and interpretation of nutritional epidemiologic studies. The purpose of this course is to examine epidemiologic methodology in relation to nutritional measures, and to review the current state of knowledge regarding diet and other nutritional indicators as etiologic factors in disease. This course is designed to enable students to better conduct nutritional epidemiologic research and/or to better interpret the scientific literature in which diet or other nutritional indicators are factors under study. This course was formerly listed as NUTR 213B.

Credit:

1

Prerequisites:

Introductory Nutrition (NUTR 201 or 202), Introductory Epidemiology (NUTR 204 - formerly NUTR 154), and 2 semesters of statistics (NUTR 209/309 or NUTR 207/307 - formerly NUTR 209A / 209B).

Instructor:

McKeown

Frequency:

Offered annually in fall.

NUTR 306: Communicating Health Information to Diverse Audiences, Part B

Description:

A review and analysis of how nutrition and health issues are presented by the media. This course will reinforce concrete journalism skills and an understanding of the values and practices required of a competent and thoughtful writer and is structured around class discussions, selected readings, and writing and editing assignments. Classroom discussions and assignments will also focus on how to report controversial issues in nutrition and health. This course was formerly listed as NUTR 201B.

Credit:

0.5

Prerequisites:

NUTR 205 (formerly NUTR 201A) and NUTR 220 (formerly NUTR 229) or instructor's consent. Enrollment priority is given to Nutrition Communication program students.

Instructor:

LaRusso

Frequency:

Offered annually in fall.

NUTR 307: Regression Analysis for Nutrition Policy

Description:

Part two of a one-year, two-semester course sequence in statistics. This course is intended for students whose main focus is non-experimental or survey-based research. The course covers non-experimental research design, simple linear regression, multiple regression, analysis of variance, non-linear functional forms, heteroskedasticity, complex survey designs, and real-world statistical applications in nutrition science and policy. Students will make extensive use of Stata for Windows. NOTE: Students cannot receive credit for both NUTR 249 Regression Analysis for Nutrition Policy and its second semester counterpart NUTR 209B Statistical Methods in Nutrition Research II. This course was formerly listed as NUTR 249.

Credit:

1

Prerequisites:

NUTR 207 or 209 (formerly NUTR 209A)

Instructor:

Wilde

Frequency:

Offered annually in spring.

NUTR 308: Nutrition in Complex Emergencies

Crosslisted as:

DHP D237 (Fletcher School).

Description:

Required for students enrolled in the Master of Arts in Humanitarian Assistance Program. This course will examine the central role and importance of food and nutrition in complex emergencies. The implications of this for nutrition assessment, policy development, program design and implementation will be examined. This will provide an understanding of; the nutritional outcomes of emergencies (malnutrition, morbidity and mortality); and also the causes of malnutrition and mortality in emergencies (the process and dynamics of an emergency). The course will also develop a broader range of management skills needed in relation to humanitarian response initiatives. This course was formerly listed as NUTR 264.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Young and Sadler

Frequency:

Offered annually in fall/spring.

NUTR 309: Statistical Methods for Nutrition Research II

Description:

The second of a two course sequence covering study design, descriptive statistics, graphical displays, confidence intervals, hypothesis testing, Student's t test, chi-square test, nonparametric tests, sample size calculations, multiple linear regression, multiple logistic regression, multi-factor experimental design, repeated measures, and multiple comparisons procedures. NUTR 309 starts up where NUTR 209 leaves off, usually beginning with multiple linear regression. Students will make extensive use of SAS for Windows.

NOTE: Students cannot receive credit for both NUTR 309 Statistical Methods in Nutrition Research II (Science)and its second semester counterpart NUTR 307 Regression Analysis for Nutrition Research II (Policy).

This course was formerly listed as NUTR 209B.

Credit:

1

Prerequisites:

NUTR 209 (formerly NUTR 209A).

Instructor:

Dallal

Frequency:

Offered annually in spring.

NUTR 310: Qualitative Research Methods for Nutrition

Description:

Qualitative research allows researchers to address "how" and "why" questions and to document changes in complex processes and relationships over time. This year’s course focuses on how the current financial crisis is affecting the every day lives of Bostonians and their communities. The students, teachers, and lecturer will collaborate to develop an interdisciplinary team approach to this inquiry. Given the diversity of backgrounds and professional interests, students are encouraged to contribute their respective experience and expertise in formulating the research exercises and to the overall project. The course is taught primarily from an anthropological perspective and specifically focuses on the practice of ethnography and developing critical theories based on grounded evidence and interpretation. From that perspective, students also learn specific qualitative techniques such as documentation, participant observation, interviewing, life history, and focus group interviews.

Credit:

1

Prerequisites:

One semester of statistics and either NUTR 204 (formerly NUTR 154) Introduction to Epidemiology or NUTR 210 Survey Research in Nutrition, or instructor consent.

Instructor:

Long

Frequency:

Offered annually in spring.

NUTR 311: Nutrition Data Analysis

Description:

This course will cover knowledge of advanced Stata statistical computing, data base construction, error detection and correction; creation of composite variables; descriptive statistics; univariate analyses, including ANOVA, regression, and factor analysis; and the construction of scales and factor scores. Students pose a research question, identify appropriate statistical techniques for answering the research question, perform the analyses and report on the results in an article suitable for publication in an academic journal. Advanced Stata programming will be taught in weekly hands on lab sessions.

Credit:

1

Prerequisites:

NUTR 207 and NUTR 307 (or equivalent courses).

Instructor:

Houser

Frequency:

Offered annually in fall.

NUTR 314: Design of Epidemiologic Studies for Nutrition Research

Description:

This course examines epidemiological principles of study design for nutrition research. Focuses primarily on valid, efficient, and ethical methods for studying relationships between nutritional exposures and chronic disease. Includes written assignments and oral presentations requiring the application of design principles to specific research questions. This course was formerly listed as NUTR 262.

Credit:

1

Prerequisites:

NUTR 207 or 209 (formerly NUTR 209A) or equivalent, NUTR 204 (formerly NUTR 154) or equivalent, and familiarity with basic methods of dietary assessment.

Instructor:

Dunn

Frequency:

Offered annually in spring.

NUTR 315: Nutritional Biochemistry

Description:

The focus of this course is on integrating the different components of intermediary metabolism. Emphasis will be placed on describing the physiological ramifications of alterations in substrate load, especially those induced by dietary modification. The functional and regulatory role of macro and micronutrients will be stressed. Conditions with particular relevance to clinical nutrition are emphasized. Not acceptable for degree credit for students enrolled in the Human Nutrition, Nutritional Epidemiology, or Cell and Molecular Nutrition Programs. This course was formerly listed as NUTR 250A.

Credit:

1

Prerequisites:

NUTR 201 or 202 (formerly NUTR 202, NUTR 291FN, NUTR 291SP) or equivalent and one college-level biochemistry course taken within the past five years, or permission of the instructor.

Instructor:

Lichtenstein

Frequency:

Offered annually in fall.

NUTR 316: Advanced Medical Nutrition Therapy

Description:

Nutritional biochemistry and physiology as related to selected pathophysiological conditions, with attention paid specifically to dietary assessment and various indices of nutritional status. Conditions with particular relevance to clinical nutrition are emphasized. This course was formerly listed as NUTR 250B.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Instructors:

Kane and Prelack

Frequency:

Offered annually in spring.

NUTR 317: Positive Deviance for Behavior Change: A Course for Practitioners

Description:

Positive Deviance provides a unique approach for solving problems that require social or behavioral change. At its heart is the belief that in every community there are a few individuals – "positive deviants" – whose uncommon practices or behaviors enable them to outperform or find better solutions to pervasive problems than their neighbors with whom they share the same resource base. Identifying the positive deviants' special practices/behaviors reveals hidden resources already present in the environment, from which it is possible to devise solutions to pervasive community problems, solutions that are sustainable as well as cost-effective. Students will read and discuss positive deviance and behavior change literature, review and critique studies and programs, and design and carry out positive deviance inquiries in the Boston area. Grading is Satisfactory/Unsatisfactory (S/U). Course enrollment is limited to 12.This course was formerly listed as NUTR 291PD.

Credit:

1

Prerequisites:

Graduate standing or instructor consent.

Course Director:

Sternin

Frequency:

Offered selected years in fall/spring.

Last Offered:

Spring 2006

NUTR 318: Statistical Methods for Epidemiology

Description:

This course focuses on the identification of confounding, effect modification and bias in epidemiological data. Methods of control of confounding for continuous, categorical and time to event data will be explored. Topics include analysis of data from normal, binomial and Poisson distributions, logistic and Poisson regression, and survival analysis using actuarial, Kaplan-Meier and Cox’ proportional hazards, correlated data analysis, generalized estimating equations, and the mixed model. The art and science of statistical modeling and data reduction will be introduced. The course emphasizes practical application and makes extensive use of the SAS programming language.

Credit:

1

Prerequisites:

Statistical Methods in Nutrition Research (formerly NUTR209A/NUTR209B), NUTR 204 Principles of Epidemiology (formerly NUTR 154) or equivalent, or instructor consent.

Instructor:

Griffith, John

Frequency:

Offered annually in fall.

NUTR 320: Nutritional Impact on the Immune System and Related Diseases

Description:

This special topics course will review the impact of various nutrients (in both deficient and supplemental states) on maintaining the homeostasis of the immune system during physiological and pathological states as well as during different developmental stages of life. The implications for disease development and/or prevention will be discussed. Special emphasis will be given to understanding the mechanism of nutrients' effect on the immune system at biochemical, molecular and cellular levels. The role of nutrient status in maintaining "optimal" immune function and "disease prevention" and its implications for determining the recommended dietary allowance will be discussed. This course was formerly listed as NUTR 291IM.

Credit:

0.5

Prerequisites:

NUTR 201 or 202 (formerly NUTR 291FN, NUTR 291SP) and prior course in immunology preferred.

Instructor:

Meydani, Simin

Frequency:

Offered selected years in fall.

NUTR 321: Dietary Antioxidants and Degenerative Diseases

Description:

This course will discuss the role of dietary antioxidants and pro-oxidants on the pathogenesis of degenerative diseases at molecular, cellular and whole body level. The balance of pro-oxidants-antioxidants on free radical generation, lipid peroxidation, protein oxidation, DNA damage and cell injury will be reviewed in the context of chronic and acute diseases such as cardiovascular disease, cancer, diabetes, arthritis, Alzheimer's disease. This course emphasizes the role of dietary antioxidant vitamins E and C, carotenoids, polyphenols, selenium, iron, zinc and copper on oxidative stress and antioxidant defense mechanisms. This course was formerly listed as NUTR 291DA.

Credit:

0.5

Prerequisites:

Undergraduate chemistry, biochemistry, physiology, and biology.

Instructor:

Meydani, Mohsen

Frequency:

Offered alternate years in fall.

NUTR 324: Humanitarian Studies in the Field

Description:

This course will offer a practical and in-depth analysis of the complex issues and skills needed to engage in humanitarian work in field settings. Through presentations offered by the faculty of the Humanitarian Studies Initiative and guest speakers who are experts in their topic areas, students will gain familiarity with the primary frameworks in the humanitarian field (human rights, livelihoods, Sphere standards, international humanitarian law) and will focus on practical issues that arise in the field, such as rapid public health assessments, field cluster sampling techniques, application of minimum standards for food security, and operational approaches to relations with the military in humanitarian settings.

Credit:

1.0

Instructor:

Walker, Leaning

Frequency:

Offered annually in spring.

NUTR 325: Micronutrients Interventions, Programmes and Policies (MIPP)

Description:

This course will build on practical, up-to-date information on the functional role of several micronutrients across the lifecycle and emphasize the complex and challenging relationship of micronutrient nutrition to social development. Students will learn about, discuss and analyze several challenges of translating scientific knowledge about micronutrient nutrition into population level policies and interventions in the USA, but with added emphasis on developing countries. Iron, Iodine, Zinc, Vitamin A, Folic Acid are the primary focus but several other vitamins and minerals are covered as well. This one credit course requires Nutrition 202 or permission of instructor as a prerequisite, and is being planned as an annual offering in the spring semester.

Credit:

1.0

Instructor:

Gleason

Frequency:

Offered annually in spring.

NUTR 326: International Food and Agricultural Trade

Description:

Nutrition 326 will allow fourth-semester Friedman students to examine the impact of international food and agriculture trade on food security outcomes, rural livelihoods, food safety, value-chain organization, consumption and food-related health outcomes, the environment, etc. in a seminar style format. The semester will begin with an introduction to international trade theories and market models; international trade institutions and the multilateral and bilateral agreements that regulate food trade; and international agricultural commodity markets. The effects of border interventions, domestic support policies, and exchange rates on food and agricultural markets will be explored. The role of domestic and multilateral governance of trade-related food regulations (labeling, risk assessment measures, etc.) will also be discussed. Problem sets will familiarize students with tariff and non-tariff border interventions and their impacts, and the effects of exchange rates on agricultural prices, comparative advantage, and production. The semester will include a trade negotiation simulation exercise.

Credit:

1.0

Instructor:

Staff

Frequency:

Offered in spring.

NUTR 327: Food Systems

Description:

The course will introduce students to multiple perspectives on food systems, rooted in definitions, concepts, and practices. It covers theories and frameworks to provide a better understanding of the complexities of food systems, particularly with respect to sustainability. Using tools such as 'systems thinking', we begin with sustainable agriculture and sustainable development as models for food systems analysis. Food systems are then examined from environmental perspectives, via social and economic relations, and from geographic frameworks - local/regional and global. Life cycle analysis, food miles, and 'foodprints' are critically reviewed as strategies to understand or promote sustainability. Ethics and values, social and political dimensions of food systems are considered using frameworks that cover environmental and social justice, treatment of animals, food sovereignty, and food security and civic agriculture. The impact of food systems structures on food quality and diets is also covered, as well as models and strategies for food system change.

Credit:

1.0

Instructor:

Joseph

Frequency:

Offered in fall 2009-2010.

NUTR 335: Senior Clinical Rotations

Description:

Required of senior standing students enrolled in the Combined Dietetic Internship/Masters Degree program. Grading is Satisfactory/Unsatisfactory. Formerly NUTR 880.

Frequency:

Offered each semester in fall/spring.

NUTR 336: Nutritional Genomics and Epigenomics

Description:

The course, which consists of two modules, Nutritional Genomics and Nutritional Epigenomics, will offer a state of science approach to unravel the effects of diet on health. In the Nutritional Genomics module, students will learn how nutrients affect gene expression, how nutrients and genes interact, and how nutrients affect the process of diseases such as cardiovascular diseases and metabolic syndrome through genetic mechanism. The Nutritional Epigenomics module will provide the most recent knowledge regarding epigenetic phenomenon, a mechanism that alters gene expression without genetic changes, how nutrients affect epigenetic phenomena, and how nutrients affect physiologic and pathologic processes such as embryonic development, aging, and cancer by modifying epigenetic phenomena.

Credit:

0.5

Prerequisites:

NUTR 201/202 or NUTR 101, undergraduate biochemistry course and the consent of the Instructor 

Instructor:

Choi

Frequency:

Offered alternate Fall Semester, starting in Fall 2009

NUTR 370: Nutritional Biochemistry and Physiology: Macronutrients

Description:

Required of all students in the Human Nutrition, Nutritional Epidemiology, and Cell and Molecular Nutrition programs; Nutrition 271A&B are generally taken in the second year of graduate study or after the student has completed the prerequisites. First part of a two-semester course. Students will explore the fundamental roles of nutrients in biological systems. Particular emphasis will be placed on the function of nutrients as defined by their chemistry, interrelationships between nutrient function, mechanistic approaches in the analysis of nutrient-disease relationships, and recent advances in the basic sciences related to nutrition and nutrient function. Students in an accompanying discussion section will review recent journal articles related to the major nutrient classes. This course was formerly listed as NUTR 271A.

Credit:

1.5

Prerequisites:

Biochemistry 223 or equivalent, NUTR 208 Human Physiology or equivalent, NUTR 201 or 202 (formerly NUTR 202, NUTR 291 FN, NUTR 291SP), or equivalent.

Course Coordinator:

Sacheck

Frequency:

Offered annually in fall.

NUTR 371: Nutritional Biochemistry and Physiology: Micronutrients

Description:

Required of all students in the Human Nutrition, Nutritional Epidemiology, and Cell and Molecular Nutrition programs; Nutrition 271A&B are generally taken in the second year of graduate study or after the student has completed the prerequisites. Second part of a two-semester course. Students will explore the fundamental roles of nutrients in biological systems. Particular emphasis will be placed on the function of nutrients as defined by their chemistry, interrelationships between nutrient function, mechanistic approaches in the analysis of nutrient-disease relationships, and recent advances in the basic sciences related to nutrition and nutrient function. Students in an accompanying discussion section will review recent journal articles related to the major nutrient classes. This course was formerly listed as NUTR 271B.

Credit:

1.5

Prerequisites:

Biochemistry 223 or equivalent, NUTR 208 Human Physiology or equivalent, NUTR 201 or 202 (formerly NUTR 202, NUTR 291 FN, NUTR 291SP), or equivalent.

Course Coordinator:

Yeum (Modules taught by Human Nutrition faculty)

Frequency:

Offered annually in spring.

NUTR 397: Directed Study: Mentored Teaching Experience

Description:

Opportunity for Friedman School of Nutrition Students to obtain mentored teaching experience and course credit. Each Friedman student will work as part of a team along with a School of Medicine student and a Sackler student to develop a syllabus and three lectures on one of five chronic disease topics (osteoporosis, breast cancer, asthma, netabolic syndrome, heart disease). Lectures are delivered to undergraduate Biology majors at Pine Manor College, Chestnut Hill, MA.
Contact Dr. Alice Lichtenstein at the Friedman School for details.

Prerequisites:

General Biology (lecture and lab), Anatomy & Physiology (two semesters lecture and lab), and algebra-level math. NUTR 370/NUTR 371: Nutritional Biochemistry and Physiology or NUTR 315: Nutritional Biochemistry.

Frequency:

Offered annually in fall/spring/summer.

NUTR 399: Doctoral Candidacy Preparation

Description:

Students should register for this course while preparing for the Ph.D. Qualifying Examination in order to remain in active status. Full time equivalent – grading is Satisfactory/Unsatisfactory. This course was formerly listed as NUTR 397.

Frequency:

Offered each semester in fall/spring.

NUTR 401: Advanced Analytic Methods for Nutrition Policy Research

Description:

This course teaches advanced methods for food and nutrition policy research. A central theme is the difficulty of inferring causation using non-experimental data, because of "omitted" or "confounding" factors. We focus on four strategies for addressing omitted variables: a) proxy variables, b) the "difference-in-differences" approach, c) simple models for panel data (fixed effects and random effects), and d) instrumental variables (two-stage least squares). We also address methods for solving the most frequently encountered data problems, such as multicollinearity, complex survey design, and outliers. Most methods are drawn from the field of econometrics, but they are chosen for their likely usefulness for social science research more generally. Using examples of real nutrition policy research questions in the United States and around the world, the course demonstrates the use of advanced analytic methods for defensible and convincing policy analysis.This course was formerly listed as NUTR 281.

Credit:

1

Prerequisites:

NUTR 207: Statistical Methods for Nutrition Research (Policy) and NUTR 307: Regression Analysis for Nutrition Policy, or NUTR 209: Statistical Methods for Nutrition Research (Science) and NUTR 309: Statistical Methods for Nutrition Research II

Instructor:

Wilde

Frequency:

Offered alternating years in spring.

NUTR 403: Ph.D. Thesis Only

Description:

All doctoral students must register for NUTR403 every semester to remain in active and full time status (full time equivalent.) Grading is Satisfactory/Unsatisfactory.

Various:

Faculty

Frequency:

Offered each semester in fall/spring.

NUTR 404: Food and Nutrition Policy Doctoral Research Seminar

Description:

This seminar is designed to offer doctoral students a forum for discussing issues, methodologies, and research findings at a higher plane of analysis. Will represent a venue for in-depth, cross-disciplinary exploration of challenging topics. Under the direction of one or more faculty members, students will be expected to facilitate topic discussions and guide each other's research, evaluate methods, and critique research findings, often in fields outside of nutrition. Students will be actively challenged to explore cutting-edge topics in innovative ways. The seminar offers students an opportunity to apply new methodologies or insights directly to their own work and return to the seminar at different stages of preparation for further review. In addition, students will develop more presentational skills, and learn the art of giving and receiving constructive criticism. Grading is Satisfactory/Unsatisfactory. This course was formerly listed as NUTR 292.

NOTE: FPAN PH.D. REQUIREMENT. Food Policy and Applied Nutrition doctoral candidates are required to fulfill at least two semesters during the period of their doctoral program; participation by FPAN doctoral students beyond the requirement two is strongly encouraged. Strongly recommended for doctoral students in the (former) World Hunger, US Food and Nutrition Issues programs and AFE program. Other doctoral students are welcome.

Prerequisites:

The seminar is open to doctoral program students or Masters-level students already admitted to the doctoral program. Other Masters students may be considered only with instructor's consent.

Seminar Coordinator:

Rosenberg

Frequency:

Offered each semester in fall/spring.

NUTR 497: Directed Study: Mentored Teaching Experience

Description:

Opportunity for Friedman School of Nutrition Students to obtain mentored teaching experience and course credit. Each Friedman student will work as part of a team along with a School of Medicine student and a Sackler student to develop a syllabus and three lectures on one of five chronic disease topics (osteoporosis, breast cancer, asthma, netabolic syndrome, heart disease). Lectures are delivered to undergraduate Biology majors at Pine Manor College, Chestnut Hill, MA.
Contact Dr. Alice Lichtenstein at the Friedman School for details.

Prerequisites:

General Biology (lecture and lab), Anatomy & Physiology (two semesters lecture and lab), and algebra-level math. NUTR 370/NUTR 371: Nutritional Biochemistry and Physiology or NUTR 315: Nutritional Biochemistry.

Frequency:

Offered annually in fall/spring/summer.

NUTR 501: Research Practicum

Description:

Required of Post-Doctoral and Training Grant Fellows. Grading is Satisfactory/Unsatisfactory.

Various:

Faculty

Frequency:

Offered each semester in fall/spring.

MPH 522: Health Behavior & Health Communications: Theory to Practice

Description:

This course provides a brief overview of health behavior, public policyand the health communication strategic planning process. Sessions explore models which have been developed to explain both individual andgroup behaviors and strategies that have been developed to alter them. This course makes extensive use of case studies and draws on theexperiences of a diverse group of professionals. Offered annually in thefall and spring. 1 credit. Instructors: Langford (fall), Hyde (spring).

Credit:

1

Prerequisites:

Graduate standing or consent.

Instructor:

Langford/Hyde

Frequency:

Offered each semester in fall/spring.

HCOM 544: Professional Communication

Description:

Professional Communication provides graduate students in nutrition communication with an opportunity to develop skills in the public speaking arena. The course explains the basic concepts, theories, and principles of oral communication as applied to diverse speaking situations. Through practice and critical analysis of skills, students develop competence in oral communication. Students explore the discovery and arrangement of ideas, speech formats (narrative, informative, and persuasive) and styles (formal to informal), audience analysis, the use of evidence and reasoning to support claims, and ethical considerations in communication. Since individuals often enter the health professions without adequate speaking training, this course provides students with valuable skills applicable to future careers in nutrition communication.

Credit:

0.5

Prerequisites:

Graduate standing or instructor consent.

Instructor:

Carl

Frequency:

Offered annually in fall/summer.