CCN CNCB Certified Clinical Nutritionist study help |
Sat, 15 Aug 2020 09:32:00 -0500entext/html Nutrition and Medical Sciences

The Science of Nutrition

The Nutrition and Medical Sciences major provides students with a strong science foundation focused in biology, physiology, and chemistry, and is particularly designed for those expecting to pursue an advanced degree in graduate school, medical school, dental school, or other health-related professions (e.g. physician assistant, pharmacy, physical therapy). The core sciences paired with nutrition courses build knowledge about the relationships between biological and chemical processes, nutrition, metabolism and health.

Mon, 21 Jun 2021 07:52:00 -0500 en text/html
Why Oncology Centers Need More Dietitians to Help Patients Battle Cancer No result found, try new keyword!The study was led by the Oncology Dietetic Practice ... We believe these results prompt the need for urgent action to fully integrate medical nutrition therapy, delivered by RDNs, into standard ... Tue, 11 Aug 2020 18:32:00 -0500 text/html New study sheds light on breastfeeding challenge

One in five women experience feelings of aversion during breastfeeding, according to a new Australian study, suggesting the phenomenon is more prevalent than previously recognized.

The World Health Organization recommends exclusive breastfeeding for the first six months due to the numerous health benefits it offers both mothers and babies. However, Australian statistics reveal about 30% of women discontinue breastfeeding within the first four months.

The study, titled "The Prevalence of Breastfeeding Aversion Response in Australia: A National Cross-Sectional Survey," published in Maternal and Child Nutrition, surveyed more than 5,500 Australian women currently breastfeeding.

The study also found that more than 95% of the women surveyed encountered additional breastfeeding challenges such as sore nipples, insufficient or excessive milk supply, and poor latch.

Lead author Melissa Morns from the University of Technology Sydney (UTS) said a better understanding and awareness of the "Breastfeeding Aversion Response" could help support mothers to continue to breastfeed.

She describes the experience as encompassing feelings of irritability, anxiety, or anger during nursing, despite a mother's desire to breastfeed. Some women describe it as "visceral and overwhelming."

"Many begin the breastfeeding journey unaware that they may encounter barriers that require breastfeeding knowledge and perseverance to overcome," Morns said.

"There can also be guilt, shame or around discussing feelings of aversion, which can stop mothers from seeking support. Consequently, many women with this breastfeeding challenge suffer alone and in isolation," she said.

Morns is completing a Ph.D. on the syllabu at the UTS School of Public Health, spurred in part by her own personal experience, and the lack of information available. She has also established an online support group.

"The experience of breastfeeding aversion is unexpected and difficult for mothers. If support is not available, it can have detrimental effects on maternal identity, mother-child bonds, and intimate family relationships," she said.

Morns' research identified potential triggers for breastfeeding aversion, including menstruation, breastfeeding during pregnancy, and breastfeeding two infants concurrently. The experience was also more common with the first child.

Some strategies that may help include meditation, positive self-talk, personal distraction, setting boundaries with older nurslings, and seeking professional help if needed. The support of a partner can also play a crucial role.

Morns highlighted the need for improved public health strategies and maternal health interventions to support and encourage breastfeeding, particularly for those experiencing complex challenges like aversion.

"My hope is that , midwives and lactation consultants can gain a deeper understanding of the scale and nature of this phenomenon, so that when they see someone in their clinic who is experiencing it, they can offer timely and tailored support," she said.

Most of the women in the study rated their overall breastfeeding experience as positive, despite the challenges. This suggests that with good quality support it's possible to find strategies to overcome difficulties such as and sustain .

More information: Melissa A. Morns et al, The prevalence of breastfeeding aversion response in Australia: A national cross‐sectional survey, Maternal & Child Nutrition (2023). DOI: 10.1111/mcn.13536

Citation: New study sheds light on breastfeeding challenge (2023, June 5) retrieved 6 June 2023 from

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Mon, 05 Jun 2023 04:53:00 -0500 en text/html
Study Finds Vegetarian Diet May Lower Cholesterol—Experts Explain Why
  • New research finds that people who follow a vegetarian or vegan diet have lower levels of LDL (bad) cholesterol than those who eat meat.
  • People who followed a plant-based diet had 10% lower levels of LDL cholesterol than those who ate meat.
  • Experts say the reasoning is complicated.

About 86 million people in the U.S. have elevated cholesterol levels, putting them at risk for serious complications like heart disease and stroke. High cholesterol is treatable with some lifestyle changes and certain medications, but new research suggests two diets, in particular, may help lower high cholesterol levels: a vegan and vegetarian diet.

That’s the major takeaway from the scientific analysis, which was published in the European Heart Journal. For the study, researchers analyzed data from 30 studies that looked at the impact of vegetarian or vegan diets vs. a meat-eating diet on cholesterol in adults. The researchers found that levels of low-density lipoproteins (LDL, or “bad” cholesterol), decreased 10% in people who followed a plant-based diet compared to people who ate meat, while total cholesterol dropped by 7%.

The study also found that a plant-based diet was linked with a 14% drop in apolipoprotein B (apoB), a protein found in blood that measures how much a certain type of fat and cholesterol is in the body.

“Cardiovascular disease is increasing worldwide,” says study co-author Ruth Frikke-Schmidt, M.D., Ph.D., deputy head of the Department of Clinical Medicine at the University of Copenhagen. “Timely prevention of getting high cholesterol is paramount because high cholesterol is a direct cause of cardiovascular disease.”

But why is a vegetarian or vegan diet linked to lower cholesterol? Here’s the deal.

Why might a vegetarian or vegan diet lower cholesterol?

The researchers didn’t explore this in the study—they simply found an association. However, there are a few theories.

On a basic level, “plant-based diets contain less cholesterol,” Dr. Frikke-Schmidt says. “Saturated fat is a major contributor to raising LDL cholesterol, and the main source of that is from animal products like meat and butter,” says Ali Haider, M.D., an interventional cardiologist at NewYork-Presbyterian Queens. “Eliminating that dietary source will naturally reduce dietary cholesterol.”

But it’s a little more complicated than that. “It often goes beyond that,” says Yu-Ming Ni, M.D., a cardiologist at MemorialCare Heart and Vascular Institute at Orange Coast Medical Center in Fountain Valley, Calif.

Diets that include animal fats not only tend to be higher in saturated fat, but they may also raise bodily inflammation that can contribute to higher cholesterol, he says. Plant-based diets may also contribute to a healthier body weight, which has also been linked to lower cholesterol levels, he says.

Plant-based diets are high in fiber, too, points out Jessica Cording, R.D., author of The Little Book of Game-Changers. “A plant-forward diet includes a lot of vegetables, legumes, whole grains, nuts, seeds, and fruit—and they all have a lot of fiber,” she says. “Fiber, specifically soluble fiber, has been shown to reduce LDL cholesterol.”

Many foods that are rich in dietary fiber also contain plant sterols, says Scott Keatley, R.D., co-owner of Keatley Medical Nutrition Therapy. “These are plant compounds that are structurally similar to cholesterol and can help block cholesterol absorption in your gut, which can further reduce LDL cholesterol levels,” he explains.

The fiber in plant-based diets may also help you feel fuller longer, says M. Wesley Milks, M.D., a preventive cardiologist and clinical assistant professor of internal medicine in the division of Cardiovascular Medicine at The Ohio State University Wexner Medical Center. “The increased fiber may also help promote satiety with a greater bulk of ingested food per calorie as compared with meat, thereby filling the stomach and curbing appetite more efficiently, although the study was not focused on weight loss,” he explains.

But a plant-based diet can do more than just lower your cholesterol. “I always recommend plant-based diets regardless of cholesterol levels as they not only lower cardiovascular risk but also decrease the risk of cancer, diabetes, high blood pressure, and dementia,” says Thomas Boyden, M.D., medical director for preventive cardiology and cardiac rehabilitation at Corewell Health in Grand Rapids, Mich.

What else can lower your cholesterol?

Dr. Ni points out that there are a lot of factors that go into your cholesterol levels. “Diet is just one part of the foundation of health,” he says. He notes that the American Heart Association (AHA) lists eight different factors that can help promote a healthy heart. Those include:

  • Eating a healthy diet that includes whole foods, lots of fruits and vegetables, lean protein, nuts, seeds, and cooking in non-tropical oils such as olive and canola.
  • Strive to get 2.5 hours of moderate or 75 minutes of vigorous physical activity a week.
  • Avoid tobacco products.
  • Aim to get seven to nine hours of sleep a night.
  • Maintain a healthy body weight.
  • Control high cholesterol.
  • Manage your blood sugar.
  • Manage your blood pressure.

“Anyone with high cholesterol should understand their individual cardiovascular risk and focus on improving their diet, getting moderate physical activity routinely, and taking medications to lower their cholesterol based on their individual risk,” Dr. Boyden says.

Can a plant-based diet replace medications?

Dr. Frikke-Schmidt cautions against interpreting these findings as saying a plant-based diet can do the same work as cholesterol-lowering medications. “Cholesterol-lowering drugs are much more efficient in lowering your cholesterol levels than plant-based diets,” she says. “If your doctor has prescribed a cholesterol-lowering drug to you, it is very important to maintain the drug treatment.”

Dr. Ni agrees. “There are many people with high cholesterol where changes in diet don’t influence that much,” he says. “In some cases, you need to take medications.”

However, Dr. Frikke-Schmidt says that a vegan or vegetarian diet could be one factor in lowering cholesterol. “Healthy, plant-based foods are a supplement on top of drug treatment for patients,” she says.

But Dr. Ni says that “every case is different” with high cholesterol. “Some people are able to get their cholesterol down with diet alone and others require certain medications,” he says. It ultimately involves careful collaboration with your doctor to see which treatment method is best for you, he says.

How to add more plant-based foods to your diet

Dr. Ni says you don’t necessarily have to go full-on vegetarian or vegan to help lower your cholesterol—and many people with high cholesterol don’t want to anyway. “Some of my patients are motivated to eat a fully vegetarian or vegan diet, but most struggle to do that,” he says. “I tell them to just try to limit the amount of animal products they have more than anything else.”

Dr. Ni recommends having red meat no more than once a week and having leaner animal proteins like chicken and fish, along with some meals that are entirely plant-based.

Dr. Milks also says a strictly vegetarian or vegan diet can be “difficult” for many of his patients. “I usually tell them to focus on a Mediterranean-style eating pattern that emphasizes vegetable intake, whole grains rather than processed carbohydrates, and fat and protein sources that ideally come from plants or seafood, and less from (particularly red) meats,” he says.

“Every patient is different and I tailor my recommendations based on individual habits, culture, and realistic expectations,” Dr. Haider says. “Patients need to understand and believe the concepts to make true change.”

Keatley points out that “there are many ways to be a vegetarian.” “I would recommend going no further than a lacto-ovo-pescatarian, meaning you still consume dairy, eggs, and fish/shellfish,” he says. “This will allow you to have a varied diet, consume high-quality protein, and minimize fat intake.”

Cording recommends trying to increase your fiber intake to the recommended 25 to 30 g a day. Just do it gradually, Keatley says. “Adding too much fiber to the diet too quickly can lead to digestive discomfort like bloating, gas, and cramps,” he says.

And, if you’re concerned about your cholesterol, Dr. Frikke-Schmidt recommends talking to your doctor. They should be able to help you come up with a personalized plan that works for you.

Headshot of Korin Miller

Korin Miller is a freelance writer specializing in general wellness, sexual health and relationships, and lifestyle trends, with work appearing in Men’s Health, Women’s Health, Self, Glamour, and more. She has a master’s degree from American University, lives by the beach, and hopes to own a teacup pig and taco truck one day.

Mon, 29 May 2023 01:01:00 -0500 en-US text/html
How AI is beginning to play a part in personalized nutrition

Have you ever done an internet search for health or nutrition advice? You probably received one-size-fits-all recommendations. The fact is that everybody is different and there’s no one best diet for everyone. Now science is one step closer to helping us better understand how to personalize nutrition recommendations based on individual factors.

The field of personalized nutrition, sometimes referred to as precision nutrition, is making important advancements thanks to artificial intelligence (AI) and research funded by the National Institutes of Health (NIH).

AI uses computers to perform human-like decision-making and problem-solving. The NIH Nutrition for Precision Health (NPH) study will use AI to create and validate algorithms to predict individual responses to foods and eating patterns. This study is part of a larger All of Us research initiative to better understand how individual human biology influences the effects of diet and environmental, behavioral and social factors on health using data from one million study participants from across the United States.

Precision nutrition is the evaluation of factors like genetics, health data, the microbiome and metabolic responses to food and eating patterns to help choose foods and diets to prevent or treat illness within individuals. For example, previous studies have shown that people consuming identical diets will have different responses in blood glucose, insulin and triglycerides. The findings from the NPH study will have the potential to enrich the field of nutrition, providing data to better individualize nutrition recommendations.

Well-designed studies that look at the role of nutrition in health are important because common causes of death among Americans including cardiovascular disease, diabetes and cancer are nutrition-related. While precision nutrition using artificial intelligence is cutting-edge now, NIH believes that it will become a part of mainstream medical care by 2030. General tips like “drink eight cups of water per day for hydration” and “cut back on sugar for diabetes” could be obsolete due to access to precision nutrition.

Findings from the NPH study will likely help healthcare providers and nutrition experts provide more individualized, evidenced-based nutrition and food recommendations than ever before. While only time will tell how AI will impact daily life, it is already aiming to Strengthen the nutrition and health of humans.

In the meantime, here are some important strategies to create an individualized nutrition and wellness routine:

  1. Meet with a registered dietitian to create an individualized nutrition plan that takes into account your family and individual medical history, lab results, lifestyle, fitness and health goals and other factors.
  2. Create an eating schedule that works for your lifestyle and nutrition needs.
  3. Focus on good sleep hygiene for adequate, high-quality sleep which supports healthy hormones and a sharp mind.
  4. Eat a wide variety of nutrient-dense foods.
  5. Keep a food journal to increase awareness about your eating habits and to find areas for improvement.
  6. Set realistic health goals that are both specific and can be measured by time such as “to walk 30 minutes on weekdays” or “to lower my cholesterol level by 10 percent in six months”.
  7. Avoid the hype of trendy foods and diets that are not backed by science.

LeeAnn Weintraub, MPH, RD is a registered dietitian, providing nutrition counseling and consulting to individuals, families and organizations. She can be reached by email at


LeeAnn Weintraub, a registered dietitian, provides nutrition counseling and consulting to individuals, families and businesses. Email

Thu, 01 Jun 2023 04:46:00 -0500 LeeAnn Weintraub en-US text/html
Eating This Fruit Could Prevent Frailty in Old Age, Study Shows

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  • New research shows that flavonoid-rich foods may help to prevent frailty in older adults.
  • Researchers found this to be especially true in quercetin-rich foods.
  • Here, nutrition experts explain the findings.

As we age, our body naturally loses a degree of bone strength and frailty, or weakness, becomes a more common issue. Now, a new study shows how eating certain foods, including apples, may help keep frailty at bay and keep you feeling stronger as you get older.

A study published in The American Journal of Clinical Nutrition looked at how certain foods that contain quercetin, a specific subclass of flavonoids (compounds found naturally in many fruits and vegetables that are rich in antioxidant activity), affect frailty in older adults.

The study looked at 1,701 individuals who were not considered frail at the start of the program, and had them fill out a self-questionnaire that assessed flavonoid intake. After 12 years, 13.2% of the participants had developed frailty. Frailty is a common clinical syndrome in older adults that carries an increased risk for poor health outcomes including falls, incident disability, hospitalization, and mortality.

Quercetin-rich foods are linked to reduced frailty in older adults, a new study shows. Here, nutritionists explain how foods like apples can prevent frailty. © FG Trade - Getty Images Quercetin-rich foods are linked to reduced frailty in older adults, a new study shows. Here, nutritionists explain how foods like apples can prevent frailty.

Although total flavonoid intake was not associated with frailty development, each 10 mg/day of higher flavonol intake was linked with 20% lower odds of frailty onset. More specifically, every 10 mg/day of higher quercetin intake was associated with 35% lower odds of frailty onset, while other subclasses of flavonoids showed no association.

So, what is quercetin and how does it affect frailty?

Quercetin is a plant compound with antioxidant properties, explains Keri Gans, M.S., R.D., registered dietitian and author of The Small Change Diet. Quercetin is important for our health because they combat inflammation, adds Melissa Prest, D.C.N., R.D.N., national media spokesperson for the Academy of Nutrition and Dietetics and member of the Prevention Medical Review Board.

Quercetin is found naturally in many foods, including:

  • Yellow and green peppers
  • Cherries
  • Apples
  • Red grapes
  • Kale
  • Berries
  • Tea
  • Tomatoes
  • Broccoli
  • Olive oil
  • Capers
  • Parsley
  • Asparagus
  • Citrus fruits
  • Leafy vegetables

Quercetin has been the syllabu of scientific research in the past. It has been studied and considered a promising agent in improving bone health and another ongoing clinical trial is specifically studying quercetin’s ability to protect against bone loss and stimulating bone formation. And according to this new study, a higher intake of quercetin was associated with a lower risk of frailty in adults, says Gans.

What can older adults do to prevent frailty?

Aside from loading up on quercetin-rich foods, there are other things you can and should do to maintain your strength and lower your risk of frailty later in life. “In order to decrease the risk of frailty in aging adults, one should consume adequate calories daily, especially protein,” says Gans. Protein is very important for older adults and many do not eat enough, adds Prest. “Add some protein-rich foods, low-sugar or plain low-fat yogurt, low-fat milk, beans, eggs, or chicken, to each meal and snack.”

Incorporating a fitness routine that includes walking and resistance exercises is also key, Gans adds. Muscle mass decreases as we age, so engaging in activities like walking and/or strength training can help you stay strong, explains Prest.

People who have strong social connections and continue learning also have a lower risk of frailty, says Prest. So it’s important to keep your mind sharp to keep your body strong.

The bottom line

Frailty is not uncommon in older adults, and studies have found that it only becomes more common the older we get. One study found that frailty increased steadily with age, starting with 4% of adults 65-69 years, 7% of adults 70-74 years, 9% of adults 75-79 years, 16% of adults 80-84 years, and 26% of adults aged 85 years and older.

This study is another good reminder that a variety of plant-based foods should be consumed daily for health-promoting benefits, says Gans. So take a good look at what your daily diet looks like, and if you could stand to load up on more quercetin-rich foods, they might just help you maintain your bone strength and keep you from feeling weak in the long run.

While fruits and vegetables are a great way to get quercetin, some people may want to take a quercetin supplement, says Prest. “Make sure to discuss taking a quercetin supplement with your provider since there are some possible interactions between quercetin supplements and antibiotics, anticoagulants, chemotherapy, corticosteroids, cyclosporine, digoxin, fluoroquinolones, and medications changed by the liver,” she notes.

Dietary supplements are products intended to supplement the diet. They are not medicines and are not intended to treat, diagnose, mitigate, prevent, or cure diseases. Be cautious about taking dietary supplements if you are pregnant or nursing. Also, be careful about giving supplements to a child, unless recommended by their healthcare provider.

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Mon, 05 Jun 2023 02:05:22 -0500 en-US text/html
Medical Nutrition Therapy 2


Nutritional Science

Course planning information

Course notes

All assessments are compulsory.

You need to complete the above course or courses before moving onto this one.

General progression requirements

You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

  • 1 Discuss key features of the pathophysiology, clinical manifestations, nutritional status and principles of management of the major nutrition related diseases.
  • 2 Provide the scientific rationale for the nutrition care process (NCP) in treating a range of diseases in infants, children and adults in a diverse cultural environment.
  • 3 Apply comprehensive screening and nutritional status assessments relevant to nutrition-related problems.
  • 4 Use the Nutrition Care Process and International Dietetic and Nutrition Terminology.
  • 5 Use an evidence-based and interprofessional approach to design appropriate nutrition interventions, including monitoring, compliance and evaluation to Strengthen the nutritional well-being of individuals, whānau or populations.

Learning outcomes can change before the start of the semester you are studying the course in.


Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Technology-based or experience-based simulations.
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.




Campus Books stock textbooks and legislation. Current second-hand textbooks are also bought and sold. For more information visit Campus Books.

Mon, 21 Mar 2022 14:06:00 -0500 en-NZ text/html
Multivitamin improves memory in older adults, study finds

Taking a daily multivitamin supplement can slow age-related memory decline, finds a large study led by researchers at Columbia University and Brigham and Women's Hospital/Harvard.

"Cognitive aging is a top health concern for older adults, and this study suggests that there may be a simple, inexpensive way to help older adults slow down memory decline," says study leader Adam M. Brickman, PhD, professor of neuropsychology at Columbia University Vagelos College of Physicians and Surgeons.

Many older people take vitamins or dietary supplements under the assumption that they will help maintain general health. But studies that have tested whether they Strengthen memory and brain function have been mixed, and very few large-scale, randomized trials have been done.

Study methods

In the current study, more than 3,500 adults (mostly non-Hispanic white) over age 60 were randomly assigned to take a daily multivitamin supplement or placebo for three years. At the end of each year, participants performed a series of online cognitive assessments at home designed to test memory function of the hippocampus, an area of the brain that is affected by normal aging. The COSMOS-Web study is part of a large clinical trial led by Brigham & Women's Hospital and Harvard called the COcoa Supplement and Multivitamin Outcomes Study (COSMOS).

By the end of the first year, memory improved for people taking a daily multivitamin, compared with those taking a placebo. The researchers estimate the improvement, which was sustained over the three-year study period, was equivalent to about three years of age-related memory decline. The effect was more pronounced in participants with underlying cardiovascular disease.

The results of the new study are consistent with another exact COSMOS study of more than 2,200 older adults that found that taking a daily multivitamin improved overall cognition, memory recall, and attention, effects that were also more pronounced in those with underlying cardiovascular disease.

"There is evidence that people with cardiovascular disease may have lower micronutrient levels that multivitamins may correct, but we don't really know right now why the effect is stronger in this group," says Brickman.

Good nutrition important for aging brain

Though the researchers did not look at whether any specific component of the multivitamin supplement was linked to the improvement in memory, the findings support growing evidence that nutrition is important for optimizing brain health as we age.

"Our study shows that the aging brain may be more sensitive to nutrition than we realized, though it may not be so important to find out which specific nutrient helps slow age-related cognitive decline," says Lok-Kin Yeung, PhD, a postdoctoral researcher in Columbia's Taub Institute for Research on Alzheimer's Disease and the Aging Brain and first author of the study.

"The finding that a daily multivitamin improved memory in two separate cognition studies in the COSMOS randomized trial is remarkable, suggesting that multivitamin supplementation holds promise as a safe, accessible, and affordable approach to protecting cognitive health in older adults," says co-author JoAnn Manson, MD, chief of the Division of Preventive Medicine at Brigham and Women's Hospital.

"Supplementation of any kind shouldn't take the place of more holistic ways of getting the same micronutrients," adds Brickman. "Though multivitamins are generally safe, people should always consult a physician before taking them."

More information

The study, titled "Multivitamin supplementation improves memory in older adults: A randomized clinical trial," was published in the American Journal of Clinical Nutrition.

All authors: Lok-Kin Yeung (Columbia), Daniel M. Alschuler (New York State Psychiatric Institute), Melanie Wall (Columbia), Heike Luttman-Gibson (Brigham and Women's Hospital/Harvard), Trisha Copeland (Brigham and Women's/Harvard), Richard P. Sloan (Columbia), Howard D. Sesso (Brigham and Women's/Harvard), JoAnn E. Manson (Brigham and Women's/Harvard), and Adam M. Brickman (Columbia).

Dr. Manson and Dr. Sesso are co-leaders of the parent COSMOS trial.

The study was supported by grants from Mars Edge, a segment of Mars Inc., and the National Institutes of Health (AG050657, AG071611, EY025623, and HL157665).

Multivitamins were supplied by Pfizer. Dr. Sesso reported receiving investigator-initiated grants from Pure Encapsulations and Pfizer and/or travel funds for lectures from the Council for Responsible Nutrition, BASF, NIH, and the American Society of Nutrition during the study.

Tue, 23 May 2023 12:00:00 -0500 en text/html
Is coconut water good for you? Benefits and Nutrition

Coconut water is made from the clear liquid inside green coconuts, and it contains electrolytes, vitamins, and minerals. As such, coconut water can help to boost hydration.

It can be easy to confuse coconut water with coconut milk, which is made from the water and the flesh of mature coconuts.

About 95% of coconut water is just water. As such, it can help prevent or treat dehydration.

In tropical regions, coconut water has long been a part of diets and healthcare practices. Some practitioners of traditional Ayurvedic medicine, for example, use coconut water to support digestion, urination, and semen production.

Below, we explore seven health benefits of coconut water and the science behind them.

Coconut water contains natural electrolytes. For example, 1 cup has 600 milligrams (mg) of potassium, which is 16% of the daily value (DV). Potassium plays a vital role in the body, including helping with kidney function and muscle contractions.

Coconut water may be a natural alternative to sports drinks such as Gatorade. While coconut water often has more potassium than the average sports drink, it tends to have less sodium, the main electrolyte lost in sweat.

In addition, it has fewer carbohydrates than many sports drinks. This means that it might not provide enough of an energy boost during a strenuous or long workout, but it can help with rehydration afterward.

One cup of coconut water contains 45 calories. The Academy of Nutrition and Dietetics emphasizes that it is a great substitute for drinks such as sodas and juices, which are generally high in calories, sugars, and carbohydrates.

Anyone who finds plain water unappetizing may find that drinking coconut water throughout the day improves their hydration.

Staying hydrated may help:

  • boost energy levels
  • support digestion
  • improve cognition
  • reduce joint pain
  • manage weight
  • prevent kidney stones
  • regulate body temperature
  • reduce the occurrence of headaches
  • improve heart health

Coconut water contains several nutrients beyond potassium, including calcium and magnesium.

One cup of coconut water contains about 600 mg of potassium, while for context, a medium banana contains 420 mg. For anyone looking to increase their potassium intake, coconut water may be a good choice.

Potassium helps keep fluid and electrolyte levels balanced, especially during exercise. And because there is more potassium than sodium in coconut water, the potassium may help balance out the sodium’s effects on blood pressure — and it may even help lower blood pressure.

Calcium supports the strength of bones and teeth, and it helps muscles contract and work properly. One cup of coconut water contains about 56 mg of calcium, 4% of the DV.

Magnesium helps move calcium and potassium into the muscles, and it also helps with energy production and organ function. One cup of coconut water has about 60 mg of magnesium, which is 14% of the DV.

However, coconut water is not a concentrated source of calcium or magnesium, so the body needs to absorb these nutrients from other sources, as well.

Coconut water may help promote heart health. Its potassium may help reduce blood pressure. In addition, an older study found that coconut water may help reduce the risk of developing heart disease.

Though coconut water can play a role in a heart healthy diet, a person should still follow dietary recommendations from their doctor.

Coconut water contains antioxidants, which help neutralize oxidative stress and free radicals.

While several studies over the years have looked into the antioxidants in coconut water, relatively few have included human participants.

One of the more exact studies, published in 2016, found that coconut water’s high potency antioxidants helped reduce cholesterol markers in rats.

Drinking unsweetened coconut water instead of sugary beverages may help a person with diabetes control their blood sugar levels. However, unsweetened coconut water contains natural sugars, so a person may need to limit their intake.

In a 2015 study that involved a rat model of diabetes, researchers found that coconut water led to improvements in blood sugar control and a reduction in overall blood sugar levels.

Learn more about which foods belong in a diabetes diet.

Drinking coconut water regularly may help promote kidney health. According to a 2018 study in participants without kidney stones, coconut water helped them lose more citrate, potassium, and chloride during urination, indicating that coconut water might help loosen stones or prevent them from forming.

In a 2021 study in rats, researchers found similar benefits. They also cite several earlier findings that coconut water may help alleviate kidney damage from diabetes.

Drinking coconut water or applying it to the skin may have a moisturizing effect. In addition, a 2015 study found that consuming coconut water helped prevent damage from free radicals in rats. If this is true for humans, the drink may help reduce signs of aging, though confirming this requires more research.

In a 2017 study, scientists proposed that coconut water has an antimicrobial effect, suggesting that applying it to the skin could help treat acne.

A person can typically drink coconut water during pregnancy, as long as it has been refrigerated and has not expired.

The electrolytes in coconut water could help replenish those lost during morning sickness, and the nutrients in it may benefit the developing fetus.

Anyone who has doubts about drinking coconut water during pregnancy should discuss them with a healthcare professional, who can provide specific guidance.

Pure coconut water contains 45 calories in 1 cup, making it a healthy replacement for more sugary drinks. Making this swap may support weight loss efforts and help with maintaining a moderate weight.

If a person prefers coconut water to plain water, incorporating more coconut water in the diet could boost hydration, and this, too, can help with weight loss.

Coconut water is a natural source of electrolytes and nutrients, and it can represent a healthy, flavorful way to stay hydrated.

Among other benefits, it may support heart and kidney health.

Mon, 15 May 2023 12:00:00 -0500 en text/html

CCN study help - CNCB Certified Clinical Nutritionist Updated: 2023

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Exam Code: CCN CNCB Certified Clinical Nutritionist study help June 2023 by team

CCN CNCB Certified Clinical Nutritionist

The Clinical Nutrition Certification Board (CNCB) is a 501(c)(3) non-profit tax-exempt certification agency which provides professional training, examination and certification for health care practitioners.

The discipline of Human Clinical Nutrition applies principles derived from current biochemical and physiological scientific knowledge for the purpose of promoting optimal health while recognizing biochemical individuality. The Certified Clinical Nutritionist assesses a persons nutritional needs to achieve normal physiological function. Assessment includes the use of appropriate test and observations such as case history, anthropomorphic measurements, physical signs, laboratory tests, and nutrition/lifestyle analysis to determine an educational nutrition program. Assessment also provides the basis for referral to a licensed physician, or other health care professional.

The educational protocol may include, among other information, nutrition / lifestyle modification, nutritive supplementation, understanding of physiological/biochemical pathways, and evoking of regenerative processes.
The Certified Clinical Nutritionist (CCN) Examination establishes reputable standards of excellence.
Creation of a quality examination, based on a validated scope of practice which appropriately represents the field of clinical nutrition.
Candidate access to the broad scope of clinical nutrition training and a mechanism for recertification every five years, recognizing continued competency in the field.
The CCN Examination Candidate must:
Satisfy the CORE Requirements
Submit Credential Review Application and College Transcripts
Obtain Credential Review Approval
Complete the Post Graduate Studies in Clinical Nutrition Program (PGSCN)™
Achieve a passing score on the online CCN Examination

The CCN Examination processes and the examination data bank are reviewed and revised annually, in accordance with the specifications of the Role Delineation Study. The CNCB utilizes a criterion referenced passing point for each section of the certification examination.
CNCB Certified Clinical Nutritionist
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We are a greatly conscious about CCN cheatsheet and practice questions. Our CCN exam prep material gives you all that you must take CCN exam. Our CCN CCN exam will come up with CCN cheatsheet questions that showed solutions to reflect the real CCN exam. High caliber and incentive for the CCN Exam. We at are resolved to permit you to pass your CCN exam.
CNCB Certified Clinical Nutritionist
Question: 45
The hypermetabolic state accompanying infection, injury or burns is characterized
A. 10% decrease in BMR
B. Increased gluconeogenesis
C. Decreased glycogenolysis
D. Increased ketosis
Answer: B
The hypermetabolic state accompanying infection, injury, or burns is
characterized by increased gluconeogenesis. Increased gluconegenesis occurs to
raise blood glucose to meet the high energy demands of healing, which can raise
the BMR by as much as 100%. Glycogenolysis is also increased to raise blood
glucose, but ketosis is suppressed, because of hormonal regulation of the
sympathetic nervous system.
Question: 46
Stomatis is treated with which of the following dietary interventions?
A. Supplementation with iron
B. Clear liquid diet
C. Avoidance of acidic and spicy foods
D. A & C
Answer: D
Stomatis is an inflammation of the mucous membranes of the mouth. It may be
caused by iron deficiency, in which case it is treated with iron supplementation.
The usual dietary regimen is avoidance of acidic and spicy foods.
Question: 47
Low-salt syndrome may be caused by:
A. Extreme sodium restriction due to congestive heart failure
B. Decreased glomerular filtration rate
C. Adrenal gland insufficiency
D. All of the above
Answer: D
Low-salt syndrome is occasionally seen in individuals with congestive heart
failure who are being treated with severe sodium restriction. It may also be caused
by decreased glomerular filtration rate in renal disease, and by adrenal gland
insufficiency, both of which affect the bodys ability to retain sodium.
Question: 48
Fluid needs are highest in which group?
A. Infants less than 12 months of age
B. Elderly greater than 80 years of age
C. Children 5-10 years of age
D. Lactating women
Answer: A
Fluid needs are highest in infants less than 12 months of age, due to the small size
of their kidneys and inability to retain large amounts of water. Fluid needs in
young infants are about 150 ml/kg body weight per day, as compared to adults
who require about 30-35 ml/kg body weight.
Question: 49
The primary immunoglobulin in human breast milk is:
A. Beta lymphocytes
B. IgM antibody
C. Iron-binding lactoferrin
D. Secretory IgA
Answer: D
The primary immunoglobulin in human breast milk is secretory IgA, which
protects the infant gastrointestinal tract from infection caused by many pathogens.
Beta lymphocytes are produced by the bone marrow and provide humoral
immunity, while IgM antibody is involved in allergic response to antigens. Iron-
binding lactoferrin is a protein which slows the growth of bacteria in the infant
gut; its action is secondary to that of secretory IgA.
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Medical Nutritionist study help - BingNews Search results Medical Nutritionist study help - BingNews Nutritional Sciences Bachelor of Science Degree
Course Sem. Cr. Hrs.
First Year

General Education - Elective: General Biology I

This course serves as an introduction to cellular, molecular, and evolutionary biology. Topics will include: a study of the basic principles of modern cellular biology, including cell structure and function; the chemical basis and functions of life, including enzyme systems and gene expression; and the origin of life and evolutionary patterns of organism development on Earth. Lecture 3 (Fall, Summer).


General Biology I Lab

This course provides laboratory work to complement the lecture material of General Biology I. The experiments are designed to illustrate concepts of basic cellular and molecular biology, develop laboratory skills and techniques for microscopy, and Strengthen ability to make, record and interpret observations. (Co-requisites: BIOL-101 or equivalent course.) Lab 3 (Fall, Summer).


General Biology II

This course serves as an introduction to animal and plant anatomy and physiology, in addition to the fundamentals of ecology. Topics will include: animal development; animal body systems; plant development; unique plant systems; Earth's terrestrial and aquatic environments; population and community ecology; animal behavior; and conservation biology. Lecture 3 (Spring, Summer).


General Education – Natural Science Inquiry Perspective: General & Analytical Chemistry I

This is a general chemistry course for students in the life and physical sciences. College chemistry is presented as a science based on empirical evidence that is placed into the context of conceptual, visual, and mathematical models. Students will learn the concepts, symbolism, and fundamental tools of chemistry necessary to carry on a discourse in the language of chemistry. Emphasis will be placed on the relationship between atomic structure, chemical bonds, and the transformation of these bonds through chemical reactions. The fundamentals of organic chemistry are introduced throughout the course to emphasize the connection between chemistry and the other sciences. Lecture 3 (Fall, Spring, Summer).


General Education – Natural Science Inquiry Perspective: General & Analytical Chemistry I Lab

The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-141 lecture material. The course emphasizes laboratory techniques and data analysis skills. Topics include: gravimetric, volumetric, thermal, titration and spectrophotometric analyses, and the use of these techniques to analyze chemical reactions. (Corequisite: CHMG-141 or CHMG-131 or equivalent course.) Lab 3 (Fall, Spring, Summer).


General Education- Scientific Principles Perspectives: General & Analytical Chemistry II

The course covers the thermodynamics and kinetics of chemical reactions. The relationship between energy and entropy change as the driving force of chemical processes is emphasized through the study of aqueous solutions. Specifically, the course takes a quantitative look at: 1) solubility equilibrium, 2) acid-base equilibrium, 3) oxidation-reduction reactions and 4) chemical kinetics. (Prerequisites: CHMG-141 or CHMG-131 or equivalent course.) Lecture 3 (Fall, Spring, Summer).


General Education- Elective: General & Analytical Chemistry II Lab

The course combines hands-on laboratory exercises with workshop-style problem sessions to complement the CHMG-142 lecture material. The course emphasizes the use of experiments as a tool for chemical analysis and the reporting of results in formal lab reports. Topics include the quantitative analysis of a multicomponent mixture using complexation and double endpoint titration, pH measurement, buffers and pH indicators, the kinetic study of a redox reaction, and the electrochemical analysis of oxidation reduction reactions. (Prerequisites: CHMG-131 or CHMG-141 or equivalent course. Corequisites: CHMG-142 or equivalent course.) Lab 3 (Fall, Spring, Summer).


Principles of Microeconomics

Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes. Lecture 3 (Fall, Spring).


Principles of Food Production and Service

Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall).


General Education – Mathematical Perspective A: College Algebra

This course provides the background for an introductory level, non-trigonometry based calculus course. The Topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. (Prerequisites: Students may not take and receive credit for MATH-101 and MATH-111. See the Math department with any questions.) Lecture 3 (Fall, Spring).


Nutr & Dietetics as a Health Profession


Foundations of Nutrition Sciences

This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed. Online sections are asynchronous. Students are assessed by learning activities such as: weekly quizzes and discussion boards, homework assignments, and a final diet analysis project. In person sections are synchronous lectures and class discussions. Students are assessed by learning activities such as: exams, homework, assignments and final project analysis. Lecture 3 (Fall, Spring).


Cooperative Education Experience (Summer)

Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer).


General Education – Elective: Introduction to Psychology

Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture 3 (Fall, Spring, Summer).


RIT 365: RIT Connections

RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. Lecture 1 (Fall, Spring).


General Education – First-Year Writing (WI)

Second Year

Financial Accounting

An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements. (This course is available to RIT degree-seeking undergraduate students.) Lecture 3 (Fall, Spring, Summer).


Biochemistry I

This course introduces the structure and function of biological macromolecules and their metabolic pathways. The relationship between the three-dimensional structure of proteins and their function in enzymatic catalysis will be examined. Membrane structure and the physical laws that apply to metabolic processes will also be discussed. (Prerequisite: CHMO-231 or CHMO-331 or equivalent course.) Lecture 3 (Fall, Spring, Summer).


Organic Chemistry I

This course is a study of the structure, nomenclature, reactions and synthesis of the following functional groups: alkanes, alkenes, alkynes. This course also introduces chemical bonding, IR and NMR spectroscopy, acid and base reactions, stereochemistry, nucleophilic substitution reactions, and alkene and alkyne reactions. In addition, the course provides an introduction to the use of mechanisms in describing and predicting organic reactions. (Prerequisites: CHMG-142 or CHMG-131 or equivalent course. Corequisites: CHMO-235 or equivalent course.) Lecture 3 (Fall, Spring, Summer).


Organic Chemistry Lab I

This course trains students to perform techniques important in an organic chemistry lab. The course also covers reactions from the accompanying lecture CHMO-231. (Corequisite: CHMO-231 or equivalent course.) Lab 3 (Fall, Spring, Summer).


General Education – Elective: Human Anatomy and Physiology I

This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS students.) Lab 3 (Fall).


General Education – Elective: Human Anatomy and Physiology II

This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Pre-requisite: (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or (BIOL-123 and BIOL-124) or (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or MEDG-102 or equivalent course or NUTR-BS students.) Lab 3 (Spring).


Organizational Behavior

As an introductory course in managing and leading organizations, this course provides an overview of human behavior in organizations at the individual, group, and organizational level with an emphasis on enhancing organizational effectiveness. Topics include: individual differences, work teams, motivation, communication, leadership, conflict resolution, organizational culture, and organizational change. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3 (Fall, Spring, Summer).


Cooperative Education Experience (Summer)

Co-op is a work experience (typically full-time and paid) for at least 400 hours in an industry related to food, nutrition and/or healthcare, monitored by the Office of Cooperative Education and approved by the faculty in the Wegmans School of Health and Nutrition. Designed for students to gain essential career-related skills and experience. Dietetics and Nutrition students are required to complete three co-ops with at least one co-op in the healthcare environment and one in the food industry. Nutritional Sciences students are required to complete two co-ops. Students typically complete co-ops during the summer. Freshmen begin co-op the summer following their first year studies. Transfer students may be granted credit for one co-op based on education and work experience, as determined by the Program Director. CO OP (Fall, Spring, Summer).


General Education – Ethical Perspective


General Education – Immersion 1


Open Elective

Third Year

Human Resource Management

Human resources within an organization provide value added dimensions to the organization, which in turn influence the larger society within which the organization exists. The management of those human resources is a critical function within any organization. The goal of the human resource management (HRM) department is to attract qualified employees, manage systems that meet their needs and establish policies and protocols to retain and promote employee engagement. This effort develops a workforce that can meet the organizational strategic goals for growth and continued relevance in the world of work. This course provides an overview of HRM and the context within which HRM functions in organizations. Lecture 3 (Fall, Spring).


Food Innovation Development

Students will explore their creativity through instructor- and student-planned food experiments involving sensory and objective evaluation of food quality, recipe development, problem-solving, experimental design, and written and oral communication of research. Individual research projects focus on assessing new ingredients or technologies, creating new products, and/or evaluating the marketability of a new product. This course is not available for audit. **Fee: Lab fee associated with this course** (Prerequisite: HSPT-121 or HSPT-215 or equivalent course.) Lec/Lab 6 (Fall, Spring).


Customer Experience Management

The overall objectives of this course are twofold. This course first examines the development, management, and improvement of service delivery systems used by service organizations (i.e., hotels, restaurants, travel agencies, and health care) on the supply side through the lens of quality management. Secondly, the course examines customer requirements on the demand side by focusing upon how customer experience design shapes customers’ thoughts, actions, and decision processes. Students will learn techniques used for diagnosis, measurement, and continuous improvement of successful customer experience. There are three major sections in this course. Section 1 focuses on understanding the paradigm of customer experience, identifying the drivers of customer satisfaction, formulating strategies to optimize the customer experience, and managing service operations through the development of a service blueprint. Section 2 focuses on the role of exponential technologies, such as artificial intelligence, robotics, augmented reality, virtual reality, and data analytics, in creating exceptional customer experiences. Section 3 discusses the creation of exceptional luxury customer experiences, incorporating technology, and describing how brands go beyond traditional branding frameworks to create luxury experiences. Lecture 3 (Fall).


Microbiology of Health and Disease

An introductory course in microbiology including its history, significant contributions to medicine and history, as well as a survey of microbiological organisms as they relate to disease, industry and biotechnology. (any course in Biology) Lecture 3 (Spring).


Nutrition Education for Health Professionals (WI)

This course prepares Dietetics and Nutrition students to counsel and train clients and to provide effective and persuasive presentations. Topics include communications methods, learner/audience analysis, basic learning theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations. As part of the course each student is required to design and provide a presentation and to design a self-training module/lesson. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).


Integrative Approaches to Health

This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).


General Education - Mathematical Perspective B: Introduction to Statistics I

This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisite: MATH-101 or MATH-111 or NMTH-260 or NMTH-272 or NMTH-275 or a math placement exam score of at least 35.) Lecture 3 (Fall, Spring, Summer).


General Education – Immersion 2,3


General Education – Artistic Perspective 


General Education – Global Perspective


General Education - Social Perspective 


Open Elective 

Fourth Year

Community Nutrition

Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. Individual practicum in community facility is required and arranged by the instructor. All students will also participate in industry related research to identify innovative and effective delivery strategies for nutrition services and will have the opportunity to accomplish peer dissemination of their previously completed individual research project at an industry conference. (Prerequisites: NUTR-525 or equivalent course.) Lab 4 (Spring).


Medical Nutrition Therapy I

This course is the first of a two-course series concerned with the review and application of biological metabolism and the interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as the use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. Lecture 3 (Fall).


Medical Nutrition Therapy II

This course is the second of a two-course series concerned with the review and application of biological metabolism and the interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as the use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisite: NUTR-625 or equivalent course.NUTR-625 Prereq) Lecture 3 (Spring).


Nutrition Throughout the Lifecycle


Advanced Nutrition Science


Research Methods in Health and Well-being

Research Methods in Health and Well-being addresses requisite foundational skills to conduct rigorous, robust, and ethical research into problems related to health, nutrition and well-being. Evidence-based and translational research issues are presented in tandem with design of research studies, measurement approaches, funding opportunities, and research management considerations. Lecture 3 (Fall).


Health Risk Identification and Management

This course will explore health risk assessment and management, including determinants of population health; using epidemiological, clinical, and toxicological methods for identifying health hazards. Population health surveillance combined with methods of population health risk assessment will be considered regarding regulatory, economic, and technological approaches to population health risk management. Application of principles will be practiced through the examination of case studies. (Prerequisites: WSHN-700 or equivalent course.) Lecture 3 (Spring).


Food Systems Management 


Community and Public Health Supervised Experiential Learning


Culinary and Food Systems Management Supervised Experiential Learning 


Graduate Program Elective 

Fifth Year

Leading Health Systems II

This is the second of three courses in the MHSA program that require students to be on campus. These “immersion” courses will be scheduled over a long weekend and will entail full days on campuses well as pre- and post-course work completed online. The concept is to immerse students in a series of experiences to support their development as high function managers and leaders within the health care industry. This course builds on the first Leading Health Care Systems course and provides a in-depth examination of advanced management and leadership knowledge, skills and values required of contemporary leaders within health care systems. (Prerequisites: HLTH-706 or equivalent course.) Lecture 3 (Summer).


Dissemination and Implementation Science for Health and Well-being

Dissemination and Implementation Science for Health and Well-being applies constructs practices, and values of dissemination and implementation sciences to health and well-being education activities. Strategies to foster translation of evidence-based practices to standard practice in public and private programs are applied in an experiential learning format. (Prerequisites: WSHN-700 or equivalent course.) Lecture 3 (Spring).


Nutritional Assessment and Counseling


Clinical Nutrition Supervised Experiential Learning 


Health & Well-being Management Thesis

Application of writing and research skills and principles in an independent investigation of a focused problem under direction of thesis adviser. Components include review of literature, definition of research aims, data collection and analysis, interpretation and discussion of findings, preparation of written paper following specified guidelines and standards, and oral defense of thesis. Enrollment for 6 credits in one semester or as necessary over multiple semesters for a total of 6 credits. (Prerequisites: WSHN-702 or equivalent course.) Thesis (Fall, Spring, Summer).


Statistics Elective†

Total Semester Credit Hours


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