To enroll in a Directed Study course, please complete and submit the Directed Study Course Proposal Form (available at: http://nutrition.tufts.edu/students/registrar/forms) by the semester's Add Deadline to the Registrar's Office so the Directed Study course may be manually added to your schedule in SIS.
Nutrition Interventions, Communication, and Behavior Change
Successful interventions, in research or for programs, rely on intentional design that begins with a hypothesis that can be developed into a conceptual model and translated into an intervention. This course describes this process, from conception, through design, to execution and implementation. Students are guided through generating hypotheses and introduced to specific principles of designing feasible studies—including intervention and observational studies—that address these hypotheses.
This course covers issues in modern nutrition, public health and chronic disease. We will focus on the major non-infectious diseases present in Western countries that are caused by modifiable lifestyle choices and the role that diet plays in maintenance of health and the risk of chronic diseases. This is a 1/2 credit course and meets in the second half of the spring semester.
First class session: March 13th
Last class session: May 1st
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, regression analysis of continuous, binary and categorical outcomes, ANOVA & ANCOVA, analysis of clustered data including cluster randomized trials, panel data analysis & introduction to multilevel modeling, factor analysis; and the construction of scales and factor scores.
This course teaches principles and practical skills of qualitative methods in an interactive seminar format. Participants will learn how to design and carry out qualitative research by drawing on weekly background readings and writings, critical case-study discussions, and practical class exercises.
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. Enrollment limited to 15 students; priority given to Nutrition Intervention students.
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.
This course covers nutrition issues from preconception throughout life, with a particular emphasis on nutrition correlates of normal growth and development and on the consequences of under and over nutrition. It briefly considers the role of nutrition in the context of the normal physiologic changes that occur with aging. This is a 1/2 credit course and meets during the first half of the semester beginning January 23 until March 6.