Nutrition Summer Session at Tufts

The Friedman School of Nutrition Science and Policy is delighted to announce it is participating in the 2017 Summer Session at Tufts University.

Who should attend: The courses are designed to be valuable to undergraduate and graduate students, health care trainees and professionals, and others who seek to deepen their understanding of nutrition in health and healthcare.

Courses

NUTR 0286: Hot Topics and Controversies in Nutrition
Edward Saltzman
8:00 AM-12:00 PM, July 10-14
Credit: 0.5
Grading: Letter
Location: Boston Campus
Virtually no topic attracts more public attention or generates more controversies than nutrition. In this intensive week-long course, the scientific underpinnings of several hot topics and controversies will be explored. Topics will include exploration of popular diets (e.g., low glycemic index and the Paleo diet), dietary gluten, FODMAPS, the relationship between saturated fat and heart disease, and use of dietary supplements. For each topic, participants will learn why the topic is hot or controversial, and will gain an appreciation of the current state of scientific evidence as well as gaps in knowledge. The class will engage in debates and group discussions designed to illuminate perspectives of consumers, nutrition professionals and health care providers. Students will be assigned reading to be completed in advance of the course. Students will complete daily assignments and a final project that will be due after completion of the week-long course. No prerequisites.

NUTR 0287: A Complex Systems Approach to Healthcare and Nutrition
Gabriel Ernesto Novick
8:00 AM-12:00 PM, July 17-21
Credit: 0.5
Grading: Letter
Location: Boston Campus
Understanding healthcare systems is key to recognizing the role of nutrition in healthcare. Healthcare-related issues, such as the nature of healthcare systems, the social determinants of health, shifting demographics and the challenges of healthcare access are multiple, complex and they represent one of the greatest challenges of our time. This course will employ a complex system perspective to cover topics like healthcare policy, healthcare systems design and the essentials of healthcare management from a wide range of models, cultures and settings. From this perspective, the evolving relationships between patients, physicians, hospitals, insurers, employers, communities, and government will be explored. The role of nutrition science and nutrition delivery will also be examined within this framework. The intensive one-week course will call for the active participation of all class members through engagement in individual and group activities, debates and discussions. Students will be assigned reading to be completed in advance of the course. Students will complete daily assignments and a final project that will be due after completion of the week-long course. No prerequisites.

NUTR 0289: Nutrition and Entrepreneurship
Instructor: Jessica Deckinger
Tuesday, 6:00 PM-9:00 PM (May 30-June 27)
Credit: 0.5
Grading: Letter
Location: Boston
Course Syllabus

This course is designed to introduce students to the theory and practice of entrepreneurship that is relevant to the nutrition and food. The didactic component of this course focuses on fundamentals of entrepreneurship. Application to nutrition and food will be developed during in-class activities such as discussions, by student pitch presentations, and by pitch presentation feedback from students and instructors. This course is designed for students interested in exploring how entrepreneurship can be incorporated into food and nutrition and who may wish to begin to build an entrepreneurial skill set. No pre-requisites or professional experience is required. Course offered in Second Session.

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