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.

Day/Time: Wednesdays, 12:15 - 1:15 pm.

Location: Jaharis, Behrakis Auditorium, Boston Campus

Read more, or register for the next seminar

MPH 201: Principles of Epidemiology

1.0
Offered annually in fall

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.

Graduate standing or instructor consent.

NUTR 202: Principles of Nutrition Science

1.0
Offered annually in fall

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 student 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 from conception and throughout the life cycle, and 3.) understand the scientific basis for nutritional recommendations brought before the scientific and lay communities.

Students are required to have taken a one semester college-level course in either human biology, chemistry, or physiology (preferred).

NUTR 202-ONL: Principles of Nutrition Science - Online Only

1.0
Offered annually in summer

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 student 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 from conception and throughout the life cycle, and 3.) understand the scientific basis for nutritional recommendations brought before the scientific and lay communities.

Course Syllabus and Course Calendar

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.

To register for this class, please contact the Office of Student Affairs at (617) 636-3777

Students are required to have taken a one semester college-level course in either human biology, chemistry, or physiology (preferred).

NUTR 203: Fundamentals of Nutrition Policy and Programming: How Science and Practice Interact

1.0
Offered annually in fall

Nutrition 203 is a  course that will allow students at the Friedman School to become familiar with policy processes (domestic and international), typologies of policy initiatives (laws, regulations, program interventions, legal restrictions and systems, institutional mandates), and to be able to critically analyze and discuss how policy and science interact with regard to food and nutrition. The class will cover: a) how science influences the policy agenda, and how policy debates influence the scientific agenda; b) the scientific underpinnings of food and nutrition policies; c) how empirical findings in scientific research and operational programming make their way into policy and law; d) debates and controversies in US and international nutrition; e) the range of options for intervention that exist (to improve nutrition), and those that are used; f) how do we know what works best and what the alternatives might be?; g) approaches to problem assessment and measurement; h) success stories in the nutrition pantheon; i) constraints to success (what makes or breaks major program successes), and j) key institutions and organizations involved in nutrition policy and programming in the US and around the world.

Graduate standing or instructor consent.

NUTR 204: Principles of Epidemiology

1.0
Offered annually in fall

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.

Graduate standing or instructor consent.

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

0.5
Offered annually in spring

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.

NUTR 220, graduate standing or instructor consent. Enrollment priority is given to Nutrition Communication program students.

NUTR 207: Statistical Methods for Nutrition Research (Policy)

1.0
Offered annually in fall

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.

Graduate standing or instructor consent.

NUTR 208: Human Physiology

1.0
Offered annually in spring

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.

Undergraduate level introductory biology and chemistry.

NUTR 209: Statistical Methods for Nutrition Research (Science)

1.0
Offered annually in fall

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 and its second semester counterpart NUTR 207.

Graduate standing or instructor consent.

NUTR 210: Survey Research in Nutrition

1.0
Offered annually in spring

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.

One semester of statistics.

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

1.0
Offered annually in fall

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.

Graduate standing or instructor consent.

NUTR 212: Nutrition and Child Development

1.0
Offered annually in spring

This course provides an overview of development during gestation, infancy, childhood, and adolescence, and enables students to think critically about the role of nutrition in child development. We will focus primarily on current issues and controversies in the United States, notably for health promotion and obesity prevention, with international perspectives incorporated during select units. This course complements NUTR 301 (Nutrition & the Life Cycle), as well as NUTR 272 (Physical Activity, Nutrition and Health); the only prerequisite is NUTR 201 (Fundamentals of Nutrition Science) or equivalent.

NUTR 201 (Fundamentals of Nutrition Science) or equivalent.

NUTR 214: Statistical Methods for Health Care Professionals

1.0
Offered annually in spring

In this course students critically evaluate, compare, interpret, judge, summarize and explain statistical results published in research articles in health and nutrition journals that are influencing nutrition science, research, policy, and clinical practice. Students will also develop an intermediate level ability to analyzing research data with Stata statistical software.

Undergraduate level statistics and enrollment in Dietetics program.

NUTR 215: Fundamentals of U.S. Agriculture

1.0
Offered annually in fall

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.

Graduate standing or instructor consent.

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

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.

NUTR 217: Seminar on Program Monitoring and Evaluation

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.

NUTR 218: Communications Strategies in Health Promotion

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.

NUTR 219: Fundamentals of Food Science

0.5
Offered alternate years in spring

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. This is an elective course.

NUTR 202 or NUTR 201

NUTR 220: Introduction to Writing about Nutrition and Health

0.5
Offered annually in fall

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. It is a prerequisite for NUTR 205 and NUTR 306, both of which build on the skills it provides.

Graduate standing or instructor consent. Enrollment priority is given to 1) Nutrition Communication program students, 2) Nutrition Communication minors.

NUTR 221: The Global Food Business

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.

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

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.
Mazurana

NUTR 223: Seminar in Humanitarian Issues

1.0
Offered annually in spring

This course is open for credit only to Master of Arts in Humanitarian Assistance (MAHA) students for whom it is a required course. The seminar emphasizes academic and research skills that are important for a professional in the humanitarian field. It also offers MAHA students the chance to explore in greater depth, key issues in humanitarian assistance.  The seminar is also an opportunity to discuss in depth much of the theory and academic literature of other prerequisite courses. The main output is the MAHA capstone project, which is a requirement for graduation. The class is for one credit, and registration will be for the fall semester.  Activities are concentrated in the fall semester, but the seminar also meets occasionally in the spring.  Capstone projects are due in the spring semester

NUTR 229

NUTR 224: Community Food Planning and Programs

1.0
Offered in fall and spring

Community Food Planning and Programs is now a single-semester full-credit fall course.

Key features of the course include field trips to community / local food and farm programs, guest presenters, and field-based planning projects with area non-profits, public sector agencies, or businesses.

This course will cover (domestic) food and agriculture programs that focus on or operate at the community or regional levels. Such initiatives promote local/regional agriculture and food chain businesses that process, market, and use local or regional food products. In tandem, public sector and NGO initiatives now sponsor programs and policies with a community or urban food system agenda. The focus will be on more complex initiatives such as farm-to-institution projects, regional wholesaling initiatives, and food policy councils.

A major course objective is to provide practical skills and tools for design, strategic planning, and implementation of these programs, including assessments, research, policy components, and funding. We will also provide contextual analyses and critical perspectives of community-based strategies as alternative food systems models. 

Graduate standing or instructor consent.

NUTR 225: Introduction to Modern Biology Techniques

0.0
Offered annually in fall

This intensive, short course is designed to familiarize basic science track (BMN, EPI) students with the fundamental techniques used to study biology at the molecular, cell, tissue and whole organism levels. Techniques covered include but are not limited to gas and liquid chromatography, mass spectrometry, cell culture and transfection, electrophoresis, western blotting, immunoassays, PCR, transcriptional profiling, cell sorting, microscopy, imaging techniques and bioinformatics. Background web-based assignments will form the basis of a weekly quiz given at the beginning of each class. Discussion of the quiz will occupy the bulk of actual class time, with student participation and creativity contributing significantly to student’s grade. This is a required course for all Biochemical and Molecular Nutrition Students.

Graduate standing or instructor consent.

NUTR 226: Health Claims and the Food Industry

1.0
Offered annually in spring

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

Graduate standing or instructor consent.

NUTR 227: International Nutrition Programs

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.

NUTR 228: Community and Public Health Nutrition

1.0
Offered in fall and spring

This intensive course provides presentations, readings and activities related to the broad range of community-based nutrition research, programs and policies in the US today. Public health efforts in communities are implement in many different types of settings, including community non-profit agencies, worksites, health centers, clinics, hospitals, schools, churches, supermarkets, recreational and sports centers, councils on aging/senior centers, and emergency feeding sites. Students will become familiar with community-based research and programs focused solely on nutrition as well as those in which nutrition is one component. Students will engage in skill-building and participatory activities, as well be introduced to case examples of creative and innovative approaches to 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.

NUTR 101 or equivalent. Graduate standing or instructor consent.
Chomitz

NUTR 229: Humanitarian Action in Complex Emergencies

1.0
Offered annually in fall

This course examines the evolution of the humanitarian action in relation to changes in the operating environment and changes in the international system. This multi-disciplinary course will cover a broad range of subjects, and addresses a number of topics:

  • A historical perspective on humanitarian action;
  • The normative frameworks of humanitarian action - international humanitarian law, humanitarian principles, and codes of conduct;
  • Conceptual frameworks for addressing the protection of life, livelihoods, rights and safety of people caught in complex emergencies;
  • The impact of conflicts and the "global war on terror"on humanitarian space and humanitarian action;
  • The political economy of conflict and humanitarian aid;
  • Methodologies developed to improving the effectiveness and accountability of humanitarian action;
  • The evolving structure of the international humanitarian system;
  • The ethical and practical implications of incorporating human rights in humanitarian action.

The course will rely on a case-study approach to examining these issues, and students will be involved in developing the case studies for presentation in class. By the end of this course students will be aware of the foundations on humanitarian action (International Humanitarian Law, humanitarian principles, different traditions); the historical, legal, social, political and moral context of humanitarian emergencies; the main analytical frameworks used to understand the causes and consequences of complex emergencies; and major forms of humanitarian responses to complex emergencies. Students will understand the complex relationship between humanitarian action and the international environment, the impact of humanitarian emergencies on social relations, and will have a working knowledge of the principles and standards of accountability for engaging in humanitarian response in complex emergencies.

Graduate standing or instructor consent.

NUTR 231: Fundamentals of GIS

1.0
Offered in fall and spring

Many problems in agriculture, food and nutrition are inherently geographic in nature. For example, livestock production is increasingly concentrated in large feeding operations, leading to new spatial patterns of water and air pollution or foodborne illness. Spatial clustering is equally important for food consumption, nutrition and public health, as in hunger hotspots, food deserts and disease corridors. This course will equip students with the skills needed to capture, analyze and communicate spatial data in geographic information systems (GIS), using a variety of examples from agriculture, food and nutrition.

Graduate standing or instructor consent.

NUTR 233: Agricultural Science and Policy I

1.0
Offered annually in spring

First part of a two-semester sequence 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, nutrients, and genetic resources.

NUTR 215

NUTR 235: Junior Clinical Rotations

0.0
Offered in fall and spring

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

NUTR 236: Practicum in Bioresearch Technique

1.0
Offered in fall and spring

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.

NUTR 238: Economics for Food Policy Analysis

1.0
Offered annually in spring

This course equips students with the economic principles used for food policy analysis, applying the methods of economics to the major food and nutrition policy problems of the United States and the world. Students will gain familiarity with the data sources and analytical methods needed to explain and predict consumption, production and trade in agriculture and food markets; evaluate the social welfare consequences of market failure and government policies; and analyze changes in poverty and inequality including both fluctuations and trends in incomes, employment and economic development.     

Graduate standing or instructor consent.

NUTR 240: Nutrition Science Journal Club

0.0
Offered in fall and spring

Enhance graduate students’ understanding of the current state of biochemical and molecular nutrition (b) enhance graduate students’ understanding of the field of nutrition epidemiology and (3) provide experience in reviewing and critiquing research articles. In alternate week sessions, students will critically evaluate peer-reviewed articles for class discussion that reinforce the principles of various research approaches (including in vitro experiments, animal models, observational studies, clinical trials) and analytical methods. This course will also help students to develop their evaluative skills and presentation performance.

All BMN and NEPI MS and PhD students are encouraged to take this course within the first two years of matriculation to the Friedman School. This will be an intellectually stimulating course that will focus on recent findings in the field. In addition to the faculty advisors for this course, other faculty will be encouraged to attend to help facilitate discussions; for each session, faculty with expertise in a topic to be discussed during that class will be invited to participate. This approach also has the benefit of allowing students in their first and second year of the BMN and NEPI programs to meet and interact with a variety of Friedman faculty.

The primary format of this course will be student-selected and -led presentations of recent publications in the nutrition science literature. The course covers two semesters, meeting every two weeks. During the year, all participating students will be required to give at least one PowerPoint presentation, and submit to the class a one-page summary that addresses the study aims, methods and results, and provides a critical assessment of the article. In order to facilitate discussion, the student leading the journal club is strongly encouraged to share discussion questions prior to the class. This will allow fellow students to prepare for the discussion. Presentation dates will be selected at the beginning of the semester. This course will also include two introductory faculty-led lectures on:

1)     Developing the skills and knowledge essential to understanding and critiquing research reports

Effectively communicating the relevant supporting material, results, and conclusions of primary research reports.

NUTR 241: Seminar: Food For All: Ecology, Biotechnology and Sustainability

1.0
Offered annually in spring

With the human population expected to exceed 9 billion by 2050, how will we meet the increasing demand for food in an ecologically sustainable way? Historically, rapid increases in yield have been a result of advances in three main technologies: (1) genetic improvement; (2) use of synthetic pesticides and fertilizers; and (3) expanded irrigation. Each of these technological advances, however, has limitations or has led to significant environmental degradation. There is an urgent need for new approaches to food production without destroying the environment.

In this interdisciplinary seminar, we will examine the pros and cons of two divergent approaches to meeting this food demand: organic farming and genetic engineering. Using contrasting crops grown in developing and industrialized countries as case studies, we will evaluate: (1) how ecological knowledge makes food production more sustainable; (2) what existing and emerging approaches can, in the face of climate change, contribute to a reliable supply of nutritious food; and (3) the political and economic drivers that shape who has access to these technologies. We will also explore stakeholder-specific perspectives (growers, advocacy groups, industry, governmental agencies), as well as develop important communication skills for negotiating these different perspectives.

Introductory Biology, Introductory Chemistry or equivalent.

NUTR 272: Physical Activity, Nutrition and Health

1.0
Offered annually in spring

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.

Undergrad biology or physiology is recommended.

NUTR 297: Directed Study

1.0
Offered in fall, spring and summer

Directed Study is a mechanism for a student to receive academic credit for work completed under the tutelage of a faculty member. This is generally done on a one-to-one basis with the student taking major responsibility for his/her progress. Research conducted in a laboratory during a Directed Study project can be either problem-oriented or technique-based. Directed Studies must be supervised by Friedman School faculty.

Students must register for a Directed Study using the online form

Graduate standing or instructor consent.

NUTR 301: Nutrition in the Life Cycle

0.5
Offered annually in spring

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.

NUTR 201

NUTR 303: Determinants of U.S. Food Policy

1.0
Offered annually in fall

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.

NUTR 238 or instructor consent.

NUTR 304: Nutrition, Food Security, and Development

1.0
Offered annually in fall

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.

NUTR 203 and NUTR 238, or instructor consent.

NUTR 305: Nutritional Epidemiology

1.0
Offered annually in fall

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.

NUTR 201 or 202, NUTR 204, and NUTR 209/309 or NUTR 207/307.

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

0.5
Offered annually in fall

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.

NUTR 205 and NUTR 220 or instructor consent. Enrollment priority is given to Nutrition Communication program students.

NUTR 307: Regression Analysis for Nutrition Policy

1.0
Offered annually in spring

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 307 and its second semester counterpart NUTR 309.

NUTR 207 or 209

NUTR 308: Nutrition in Complex Emergencies

1.0
Offered in fall and spring

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.

Graduate standing or instructor consent.

NUTR 309: Statistical Methods for Nutrition Research II

1.0
Offered annually in spring

Part two 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 make extensive use of SPSS for Windows.

NOTE: Students cannot receive credit for both NUTR 309 and NUTR 307.

LAB: Students must sign up for one of three lab sections, time/locations TBA

NUTR 209

NUTR 310: Qualitative Research Methods for Nutrition

1.0
Offered annually in spring

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. They will also take part in the design, implementation, and reflective evaluation of a local research project that involves practical, hands-on experience.  The first part of the course will focus on the foundations of qualitative research, including epistemological and ontological assumptions, an overview of methods and their strengths and challenges, standards for quality, and tools for critical assessment of insights derived from these methods.  The second part of the course will be dedicated to learning how to design qualitative studies, develop data collection instruments, create data management strategies, and approach data analysis.  Students will utilize an identified, community-based interest to inform their qualitative studies.  In the final part of the course, students will implement the studies they have designed and gain experience interviewing, analyzing, and disseminating qualitative research.  Students should have exposure to research methods in social or health sciences prior to enrollment in this course.

Instructor: Justeen Hyde

NUTR 207 or NUTR 209 and either NUTR 204 or NUTR 210, or instructor consent.
TBD

NUTR 311: Nutrition Data Analysis

1.0
Offered annually in fall

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.

NUTR 207 and NUTR 307 or instructor consent.

NUTR 312: Nutrition and Chronic Disease

0.5
Offered annually in spring

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.

NUTR 201

NUTR 313: Nutritional Assessment

0.5
Offered annually in spring

This course will provide an overview of the common nutritional and food security assessment tools. Laboratory and field methods for population wide nutritional deficiency assessment, nutritional screening and surveillance, dietary assessment, hunger and food security as well as diet diversity and food group indices will be examined. Clinical methods including body composition, biochemical and clinical factors related to macro and micronutrient deficiency will be discussed. Using practical training and demonstrations students will learn how to select and apply these methods in program-based or research-based settings. Issues of validity and reliability of these methods will be addressed mainly in the context of strengths and limitations of each method. At the end of the course, students should have some familiarity with the common nutritional assessment techniques as well as their practical applications at the individual and population wide levels.

NUTR 202

NUTR 314: Design of Epidemiologic Studies for Nutrition Research

1.0
Offered annually in spring

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.

NUTR 207 or 209 or equivalent, NUTR 204 or equivalent, and familiarity with basic methods of dietary assessment.

NUTR 315: Applied Nutritional Biochemistry

1.0
Offered annually in fall

This course will focus on human nutrition and metabolism. Emphasis will be placed on the biological ramifications of altering substrate load and essential nutrients caused by intended and unintended changes in dietary intake. The functional and regulatory roles of macronutrients and micronutrients will be stressed. Additional components of the course will include integrating nutrition policy with nutrition science. Students will be guided in connecting the lay and scientific literature in the areas of biochemistry and nutrition, and exploring how each informs the other. Opportunities will be available for preparing short written reports and oral presentations on contemporary research issues related to the essential nutrients and current topics. Current challenges in the field of nutrition will be related to the lecture material.

NUTR 201 or 202 or equivalent and one undergraduate level biochemistry course taken within the past five years, or instructor consent.

NUTR 316: Advanced Medical Nutrition Therapy

1.0
Offered annually in spring

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.

Graduate standing or instructor consent.

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

1.0
Offered annually in fall

Positive Deviance provides a unique approach for solving problems that require social or behavioral change. At its heart is the observation 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. In this course, students will explore the use of the PD Approach in Nutrition. In addition, students will review and critique past and present community based PD inspired nutrition rehabilitation for maternal and child health, including PD Hearth. This course is intended to provide students with a foundation for program design, implementation, monitoring and evaluation for PD Nutrition programs.

Grading is Satisfactory/Unsatisfactory (S/U). Course enrollment is limited to 20.

Graduate standing or instructor consent.

NUTR 318: Statistical Methods for Epidemiology

1.0
Offered annually in spring

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.

NUTR 209/309 and NUTR 204 or equivalent, or instructor consent.
Griffith

NUTR 319: Intermediate Epidemiology

1.0
Offered annually in spring

Intermediate Epidemiology exposes students to a variety of key concepts and methods when carrying out epidemiologic studies and teaches students applied skills in analyzing epidemiologic data and interpreting study findings appropriately. This course includes a 2-hour lecture session followed by a 1-hour lab session. The lecture session will present epidemiologic methods and concepts beyond the Principles of Epidemiology, and review relevant statistical methods and their applications in epidemiologic studies. The lab session will prepare students with practical skills in conducting and analyzing epidemiologic studies using SAS. The lab session will be taught in a computer lab equipped with SAS.

NUTR 204, NUTR 209 and NUTR 309 or equivalents, or approval by the instructor

NUTR 321: Nutritional Impact on the Immune System and Related Diseases

0.5
Offered annually in fall

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.

NUTR 201 or 202 and prior course in immunology preferred.

NUTR 321: Dietary Antioxidants and Degenerative Diseases

0.5
Offered alternate years in fall

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, Alzheime''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.

Undergraduate level chemistry, biochemistry, physiology, and biology.

NUTR 323: Intermediate Biostatistics: Regression Methods

1.0
Offered annually in fall

This course provides a survey of regression techniques for outcomes common in biomedical and public health data including continuous, count, binary, and time series data. Emphasis is on developing a conceptual understanding of the application of these techniques to solving problems, rather than to the numerical details.

MPH 205 with a grade B or better, or NUTR209A with a grade B- or better. Students who wish to use other statistics course as prerequisites please gather a syllabus of the said course and contact the course director for consent before the end of the add/drop period.

NUTR 324: Humanitarian Studies in the Field

1.0
Offered selected years in fall or spring

This course offers practical training in the complex issues and field skills needed to engage in humanitarian work. Students will gain familiarity with the concepts and international standards for humanitarian response. While providing a solid theoretical foundation, the course will focus on practical skills such as conducting rapid assessments, ensuring field security, and interacting with aid agencies, the military, and the media during humanitarian crises. The course culminates in a required three-day intensive humanitarian crisis field simulation (GHP 518) in late April. There is a $300 to cover camping gear hire, food, and other equipment costs.

Topics covered:

  • Humanitarian response community and history
  • International Humanitarian Law and Human Rights Law
  • Sphere standards (shelter, water and sanitation, food security, health)
  • Civil-military relations, media skills, logistics, and budgeting
  • Monitoring and evaluation, accountability, and livelihoods
  • Personal security, mental health, stress, and teamwork
  • Humanitarian technology, crowdsourcing, and GPS skills

Location: First course session at HSPH; subsequent sessions in Harvard Square (location TBA).

Graduate standing or instructor consent.

NUTR 325: Science Base for Interventions and Prevention of Child Malnutrition

1.0
Offered annually in fall

This course will translate the evidence base for understanding the diagnosis, pathogenesis and therapeutic approaches to child malnutrition (stunting wasting) in developing countries.  The participation of protein quality and micronutrients will be emphasized including iron, vitamin A, zinc and folate.  Current interventions in the field will be analyzed and discussed with emphasis on program design effectiveness evaluation and meta analyses.

Graduate standing or instructor consent.

NUTR 327: Food Systems

1.0
Offered annually in spring

Course summary: Interest in food systems research and practice is rapidly expanding, and the most exciting developments still lie ahead, as conceptual models that integrate theory and guide practice are in relatively early evolution relative to similar workin connected fields.  A key intent of this course is to address food systems along multiple dimensions connecting concepts and practice as building blocks for developing analytic skills and relevant field-oriented applications.  Specifically, we will: 

·       Examine food systems as a ‘systems’ concept, incorporating theoretical constructs and applying ‘systems thinking’ tools to examine the complexities and multiple dimensions of this emerging discipline;

·       Better interpret confusing food systems epistemologies, framing, and terminologies;

·       Incorporate ‘sustainability’ and ‘resilience’ to frame our analyses of current conditions and as models for food systems change.  We will examine how ‘sustainable food system(s)’ constitutes a new paradigm.

Using these fundamental building blocks, we will cover the wide terrain that envelops contemporary food systems work:

·       Dissect food systems elements - including agriculture, food supply chains, and human diets;

·       Compare geographic and place-based food systems frameworks (e.g.; global, regional, local, and community food systems);

·       Examine how food systems intersect with ecology, economics, food security, food sovereignty; policy / governance; and food system values and ethics. 

·       Discuss contemporary issues such as agroecology and organics; ‘industrial’ food; life cycle analysis / carbon ‘foodprints’; climate change and biodiversity; and food waste.  

 

This class is most suitable for second year students, or for first year students with sufficient grounding in food systems literature and / or relevant experience (to be pre-approved by the instructor).  The class is small in size and largely seminar style, emphasizing active participation, incorporating student-led presentations and group exercises/debates on topical issues.  Students will have input into the selection of readings and topics for discussion.  Written and oral assignments will include systems-framed analyses of issues; case studies examining the food system through food products; and ‘changing the food system’ using appropriate methodologies to address critical concerns across the field.

Graduate standing or instructor consent.

NUTR 330: Anthropology of Food and Nutrition

1.0
Offered annually in spring

This course provides an advanced introduction to anthropological theory and methods designed for food and nutrition science and policy graduate students. Section 1 covers anthropology's four-field modes of inquiry, cross-cutting theoretical approaches and thematic interest groups, their respective institutions and intellectual concerns. Section 2 demonstrates applications of these concepts and methods to cutting-edge food and nutrition issues. Assignments and activities incorporate background readings, related discussions, and short writing assignments, plus an anthropological literature review on a focused food and nutrition project, relevant to their particular interests. The course overall encourages critical thinking and scientific assessment of anthropology's evidence base, analytical tools, logic, and meaning-making, in the context of contributions to multi-disciplinary research and policy teams.

Some social science background.

NUTR 333: Agricultural Science and Policy (II)

1.0
Offered annually in fall

Second part of a two-semester sequence 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 best management practices, livestock systems, food systems, climate change and bio-energy. 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.

NUTR 215 and NUTR 233

NUTR 335: Senior Clinical Rotations

0.0
Offered in fall and spring

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

Graduate standing or instructor consent.

NUTR 336: Nutritional Genomics and Epigenomics

0.5
Offered annually in fall

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.

NUTR 201/202 or NUTR 101, undergraduate biochemistry course and instructor consent.

NUTR 340: Food Politics and Policymaking in the US

1.0
Offered annually in spring

This course uses contemporary food issues to examine core elements of the U.S. system of government and to illuminate dynamics in American politics and policymaking. Its primary purpose is to develop a clearer understanding of how government institutions function, and how politics broadly understood shape what we end up calling (perhaps with some overstatement) “food policy.” As such, the course focuses it attention on such elements as the constitutional foundations of the U.S. system of government, how the structure of the election system affects policy debate and outcomes, why some organized societal interests have greater access to and leverage with policymakers than others, and, overall, why obtaining fundamental policy change is difficult – yet not impossible

Graduate standing or instructor consent.

NUTR 341: Economics of Agriculture and the Environment

1.0
Offered selected years in spring

This course is highly recommended for AFE students and any Friedman student with an interest in economic aspects of the food/environment interface.  In this class we will be studying a broad range of environmental and natural resource problems through the tools and concepts of microeconomics - the social science that deals with balancing our (seemingly unlimited) wants and needs within the limitations of our personal, social, and natural environments.  It therefore provides useful frameworks for considering issues such as how we protect and use our land, forests, and oceans; the impact of climate change on food production; societal investment in land, water, and soil quality; and how private and social incentives can help overcome market failures.  Economic aspects of environmental and agricultural policies will be a major focus.  

NUTR 238 or a similar course in microeconomic principles or consent of instructor

NUTR 342: Food Systems Modeling and Analysis

1.0
Offered annually in spring

Agriculture and food industries are a subject of growing interest in terms of their resource requirements, ecological impacts, and sustainability.  This course will provide a foundation in some of the methods of modeling and analysis used to study food systems. We will address several types of approaches, generally building in complexity, starting with net balances of production and consumption and continuing through modeling food production capacity, foodshed analyses, life cycle assessment, and system dynamics and integrated modeling. Students will learn what types of questions are best addressed through modeling approaches, the methods used to conduct food systems models, and the data required to complete the analyses. In addition, they will have opportunities to conduct simple analyses through in-class exercises. Finally, students will learn how models might be relevant to the development of policy related to local and regional food systems or dietary changes to reduce environmental impact.

Graduate standing or instructor consent.

NUTR 369: Systematic Reviews: Theory & Practice

1.0
Offered annually in spring

This course is designed to trainstudents how to conduct a systematicliterature review and how to report it in a research article suitable for an academic journal.  This course combines classroomsessions with substantial individual work to create a systematic literature review plan. Students will be taught how to performeach step in a review and will then be expected to apply it to a topic of their choosing by writing a systematic review protocol. Theywill get feedback at eachstage in the process of planning a review. Several course sessions and labs will be devoted to mathematical meta-analysis concepts and procedures.  The final deliverable for the course will be a protocol for a systematic literature review. 

Students taking this course should have a familiarity with statistical test results reported in journal articles. Students taking this course should have already completed the first year statistics courses, NUTR207 and NUTR307 or NUTR209 and NUTR309 (or equivalent or permission of the instructor).

NUTR 370: Nutritional Biochemistry and Physiology: Macronutrients

1.5
Offered annually in fall

Required of all students in the Biochemical and Molecular Nutrition and Nutritional Epidemiology programs. The course will expand understanding of the biological roles of nutrients and their metabolism using basic knowledge in physiology, biochemistry, cell biology and molecular biology. It will integrate information on the roles of macronutrients in nutrition and health especially on their relationship to cardiovascular disease, diabetes and cancer, as well as provide a forum for discussing the experimental approaches to studying macronutrient metabolism and function. NUTR 370 is an advanced course in the nutrition sciences and will cover topics related to carbohydrates and energy metabolism, fiber, protein and amino acids, and lipids. Students are expected to be familiar with the material covered in NUTR 202, as well as the biochemistry and physiology courses offered at Tufts.

NUTR 201 or 202, Biochemistry 223, NUTR 208, or equivalent.

NUTR 371: Nutritional Biochemistry and Physiology: Micronutrients

1.5
Offered annually in spring

Required of all students in the Biochemical and Molecular Nutrition and Nutritional Epidemiology programs, NUTR 371 is an advanced course in nutritional sciences. Nutr 371 will cover topics related to minerals, watersoluble micronutrients and fat-soluble micronutrients. Students are expected to be familiar with the material covered in an introductory nutrition course, as well as the biochemistry and physiology courses.

Biochemistry 223, NUTR 208, NUTR 201 or 202, or equivalent.

NUTR 399: Doctoral Candidacy Preparation

0.0
Offered in fall and spring

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.

NUTR 401: Advanced Analytic Methods for Nutrition Policy Research

1.0
Offered alternate years in spring

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.

NUTR 207/NUTR 307 or NUTR 209/NUTR 309

NUTR 403: Ph.D. Thesis Only

0.0
Offered in fall and spring

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

NUTR 404: Food and Nutrition Policy Doctoral Research Seminar

0.0
Offered in fall and spring

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.

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.

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.

NUTR 497: Directed Study

1.0
Offered in fall and spring

Directed Study is a mechanism for a student to receive academic credit for work completed under the tutelage of a faculty member. This is generally done on a one-to-one basis with the student taking major responsibility for his/her progress. Research conducted in a laboratory during a Directed Study project can be either problem-oriented or technique-based. Directed Studies must be supervised by Friedman School faculty

Students must register for a Directed Study using the online form

Graduate standing or instructor consent.

NUTR 501: Research Practicum

0.0
Offered in fall and spring

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

Graduate standing or instructor consent.

HCOM 544: Professional Communication

0.5
Offered in fall and spring

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.

Graduate standing or instructor consent.