Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

A theoretical basis for nutrition education and opportunity to develop skills for a wide variety of individuals.

A theoretical basis for counseling related to nutrition and increased opportunities to develop nutrition counseling skills for a wide variety of individuals.

Prepare, disseminate and evaluate nutrition education curriculum for peer or other audiences. Provide nutrition education on campus and in the community through table events, group presentations, and media campaigns.

An applied interaction to develop nutrition counseling skills for working with a variety of individuals for health promotion, disease prevention in preparation for conducting medical nutrition therapy.

Understand the environment in which nutrition education and communication occur. The broader environment includes cultural diversity, the food system from farm to table, as well as functionality of food components.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

This course is the travel portion of the Mediterranean Food and Culture Course. Students enrolled in NSD 452/652 in a spring term will register for this course in summer as a requirement to travel. Course is zero credits.

Course is the travel portion of NSD/HFS/SAS 469/669. Students enrolled in NSD 469/669 must register for this zero credit course in the subsequent semester for the required travel portion of the course.

This course explores the landscape of food and nutrition, past and present, the role of nutrition in therapeutic lifestyle changes and the use of food as a therapeutic modality. Additional work required by graduate students.

This course examines history, benefits, risks, and variations of vegetarian diets. Plant sources of nutrients, and vegetarian menu planning to promote health across the life cycle.

Energy needs of activity and effect of dietary intake on performance. Special dietary requirements of specific sports and athletic activities. Dietary ergogenic aids; weight control; sports fads and myths; interaction of alcohol, caffeine, and tobacco on nutrition. Additional work required of graduate students.

Examines nutrition challenges and opportunities from an ecological perspective, emphasizing population-level approaches to improve nutritional status. Integrates case studies to examine challenges and programmatic and policy solutions. Prior statistics and basic nutrition course required. Additional work required of graduate students.

Business, leadership, management and organization to guide dietetics and nutrition practice and achieve operational goals through exploration of theories, conflict resolution, communication and the code of ethics for the profession of dietetics. Additional work required of graduate students.

A focus on patient centered care using a combination of conventional evidence based medical nutrition therapies that recognize genetic uniqueness, core physiological imbalances and the role of the environment in health and disease.

Basic principles of weight management and role of nutrition and physical fitness in weight control. Causes, characteristics, and treatment of anorexia nervosa, bulimia, pica, and obesity; strategies for nutritional management. Additional work required of graduate students.

Integration of information necessary to understand nutrition issues of importance at different life stages with the skills to assess nutritional status of individuals with non-complex medical issues at different life stages.

Structured experience in dietetics management, community, and clinical nutrition in community agencies, hospitals, and food systems operations integrated with classroom theory.

Renowned cuisine and culture from a food studies and systems level to dietary patterns and health risks via lectures, readings, field trips and excursions from the SU Florence campus. Additional work required of graduate students.

Integrates an understanding and application of nutrition research methods. Emphasis on evidence-based analysis.

Analysis of government role in meeting food and nutrition needs of selected populations. Relationship of public health and welfare policy to nutritional status. Community assessment and program evaluation.

This class provides hands-on training in the use of common biochemical, energetic, physical, and anthropometric methodologies to evaluate nutritional status. The focus is on the nutritional and public health applications of each method.

Review of the micro-nutrients, their structures, metabolic and/or physiologic functions, requirements, deficiency states and possible toxicities, nutritional assessment, food sources, and interrelationships with other nutrients.

An overview of the structure and function of the major macronutrients (proteins, carbohydrates, and lipids) in the maintenance of human health. Introduction to metabolic pathways and the principles of cellular bioenergetics in the regulation and utilization of energy nutrients.

This course examines socio-cultural aspects of India from a nutrition, food systems and public health perspective using online instruction and a cultural immersion trip to India. Additional work required of graduate students.

Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing.

Pre-planning for matching and securing a practicum. Course facilitates access to the Tevera Internship system via BlackBoard.

Topics in food and nutrition.

Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states, within the context of the nutrition diagnostic and care process. Additional work required of graduate students.

Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Additional work required of graduate students.

Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states within the context of the nutrition diagnostic and care process. Continuation of NSD 481/681. Additional work required of graduate students.

Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Continuation of NSD 482/682. Additional work required of graduate students.

An advanced study of the effects of genetic variation on optimal nutrient intake and the nutritional regulation of metabolic pathways.

In-depth exploration of a problem or problems.  Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.

Principles and practices. Dietary, biochemical, anthropometric, and clinical procedures. Laboratory experiences.

Field experience with public and private agencies that include programs with a food and/or nutrition component.

Introduction to theory of public policy illustrated with examples of a variety of food, nutrition, and agricultural policies. Historical development of policies. Legislative and regulatory issues.

Selected topics in therapeutic nutrition and metabolism for students with substantial background in nutrition and disease.

Research techniques applicable to the study of nutrition.

Exploration of a problem, or problems, in depth. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor(s) and the department.

Inquiry in preparation for a master's project in the field of nutrition and dietetics incorporating professional literature and principles. Permission of instructor.