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

View in Table Format or View & Print the full 2015 Spring schedule PDF

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

0.5
Tuesdays, 6:00 - 7:30 pm

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. Prerequisites: Enrollment limited to 12. NUTR 220, graduate standing or instructor consent. Enrollment priority is given to Nutrition Communication program students.

Jaharis, Rm #118, Boston Campus

NUTR 208: Human Physiology

1.0
Tuesdays and Thursdays, 8:15-10:15 am (Feb - April); First class meets Jan. 16st

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.

Jaharis, Rm #118, Boston Campus

NUTR 210: Survey Research in Nutrition

1.0
Fridays, 9:00 am-12:00 pm

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.

Jaharis, Rm #118, Boston Campus

NUTR 214: Statistical Methods for Health Care Professionals

1.0
Thursdays, 10:00 - 11:30 am

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.

Sackler, Rm #510, Boston Campus

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

1.0
Mondays, 6:30 - 8:30 pm

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.

Jahairs, Rm #118, Boston Campus

NUTR 217: Seminar on Program Monitoring and Evaluation

1.0
Wednesdays, 3:15 - 6:15 pm

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.

Jaharis, Rm #118, Boston Campus

NUTR 218: Communications Strategies in Health Promotion

1.0
Fridays, 9:00 am - 12:00 pm

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.

Jaharis, Rm #155, Boston Campus

NUTR 221: The Global Food Business

1.0
Tuesdays and Thursdays, 11:00am-12:30 pm

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.

Medford. Students should log into SIS to find the exact location.
EIB N280 (Fletcher School)

NUTR 226: Health Claims and the Food Industry

1.0
Wednesdays, 1:30-3:00 pm & Fridays from 1:30-4:00pm

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

Jaharis, Rm #156, Boston Campus

NUTR 227: International Nutrition Programs

1.0
Mondays, 9:00 am - 12:00 pm

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.

Jaharis, Rm #118, Boston Campus

NUTR 228: Community and Public Health Nutrition

1.0
Monday, 9:00 AM-12:00 PM

This intensive course provides presentations, readings and activities related to the broad range of community-based nutrition research, programs and policies in the U.S. today. Public health efforts in communities are implemented 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. Prerequisites: NUTR 202: Principles of Nutrition Science or equivalent. Graduate standing or instructor consent.

TBD

NUTR 233: Agricultural Science and Policy I

1.0
Tuesdays and Thursdays, 10:30 - 12:00 pm

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.

Jaharis, Rm #118, Boston Campus

NUTR 235: Junior Clinical Rotations

0.0
Days and times to be arranged with the instructor

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

TBD

NUTR 236: Practicum in Bioresearch Technique

1.0
Days and times to be arranged with the instructor.

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. Prerequisites: Graduate standing or instructor consent.

TBD

NUTR 238: Economics for Food Policy Analysis

1.0
Tuesday/Thursday, 3:30-5:00 PM

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.     

Jaharis, Rm #TBD, Boston Campus

NUTR 240: Nutrition Science Journal Club

0.0
Tuesday, 3:15-4:15 PM - Classes meet every other week.

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 student-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 and 2) Effectively communicating the relevant supporting material, results, and conclusions of primary research reports. The grading basis for this course is Satisfactory/Unsatisfactory. Prerequisites: Graduate standing or instructor consent.

TBD, Rm #TBD, Boston Campus

NUTR 272: Physical Activity, Nutrition and Health

1.0
Tuesdays, 8:00 - 10:45 am

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.

Jaharis, Rm #156, Boston Campus

NUTR 301: Nutrition in the Life Cycle

0.5
Tuesdays, 2:00 - 5:00 pm (held the first 7 weeks of the semester)

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.

Sackler, B09, Boston Campus

NUTR 307: Regression Analysis for Nutrition Policy

1.0
Mondays & Wednesdays, 1:30 - 3:00 pm

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.

Jaharis, Behrakis Auditorium, Boston Campus

NUTR 308: Nutrition in Complex Emergencies

1.0
Thursdays, 3:15-6:15 pm

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.

Jaharis Auditorium, Boston Campus
DHP D237

NUTR 309: Statistical Methods for Nutrition Research II

1.0
Mondays and Wednesdays , 1:30 - 3:00 pm

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 SAS 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

Jaharis, Rm #118, Boston Campus

NUTR 310: Qualitative Research Methods for Nutrition

1.0
Wednesday, 9:00 AM-12:00 PM

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

Instructor: Justeen Hyde

TBD
Rm #155 Boston Campus

NUTR 312: Nutrition and Chronic Disease

0.5
Tuesdays, 2:00 - 5:00 pm (held last 7 weeks of semester)

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.

Sackler, B09, Boston Campus

NUTR 313: Nutritional Assessment

0.5
Wednesdays, 9:00 - 12:00 pm (held the last 7 weeks of the semester)

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.

Jaharis, Rm #118, Boston Campus

NUTR 314: Design of Epidemiologic Studies for Nutrition Research

1.0
Thursdays, 4:45 - 7:45 pm

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.

Jaharis, Rm #118, Boston Campus

NUTR 316: Advanced Medical Nutrition Therapy

1.0
Thursdays, 1:30 - 4:30 pm

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.

Jaharis, Rm #155, Boston Campus

NUTR 319: Intermediate Epidemiology

1.0
Fridays, 9:00 am - 12:00 pm

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.

M&V, Rm #105, Boston Campus

NUTR 324: International Humanitarian Response

1.0
TBD, TBD

This course will offer a practical and in-depth analysis of the complex issues and skills needed to engage in humanitarian work in field settings. Through presentations offered by the faculty of the Humanitarian Studies Initiative and guest speakers who are experts in their topic areas, students will gain familiarity with the primary frameworks in the humanitarian field (human rights, livelihoods, Sphere standards, international humanitarian law) and will focus on practical issues that arise in the field, such as rapid assessments, application of minimum standards for humanitarian response, and operational approaches to relations with the military in humanitarian settings. Each student will be part of a team representing an international humanitarian non-governmental organization. Topics covered: Humanitarian response community and history; International Humanitarian Law and Human Rights Law; Sphere standards and sectoral applications (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; and Humanitarian technology. These topics will provide the foundational knowledge and skills needed to perform successfully during a three-day intensive field simulation of a humanitarian crisis that will take place in April. There is a $300 to cover camping gear hire, food, and other equipment costs. Prerequisite: Graduate standing or instructor consent.

TBA
DHP D213 (Fletcher)

NUTR 327: Food Systems

1.0
Wednesdays, 9:00am - 12:00 pm

Course summary: 

 

 A major sub-focus this year is ‘sustainable diets’, defined by FAO as “those
diets with low environmental impacts which contribute to food and nutrition security and to
healthy life for present and future generations. Sustainable diets are protective and respectful of
biodiversity and ecosystems, culturally appropriate, accessible, economically fair and affordable;
nutritionally adequate, safe and healthy; while optimizing natural and human resources”
A considerable share of food systems research and practice is focusing on dietary guidance –
incorporating sustainability into recommendations for what we should eat, and connecting this
across food systems’ landscapes. Meanwhile, conceptual models of food systems and food
‘systems thinking’ are evolving rapidly as well. This course addresses these dynamics and as
conceptual frameworks, and as applied tools to examine ‘sustainable diets’. This provides a
topical pathway to develop analytic skills and broaden perspectives on current approaches to this
topic. Specifically, we will:
• Examine ‘food systems’ and ‘sustainability’ from ‘systems’ perspectives.
• Build ‘systems thinking’ skills, and use these tools to examine the complexities and
multiple dimensions of food systems as they apply to sustainable diets;
• Interpret confusing food systems epistemologies, framings, and terminologies;
• Incorporate ‘sustainability’ and ‘resilience’ to the analyses of current and as models for
food systems change. We will examine how ‘sustainable food system(s)’ constitutes a
new paradigm.
• Apply this to the framing and development of guidance for ‘sustainable diets’.
Using these fundamental building blocks, we will cover the wide terrain that reflects
contemporary food systems models, and apply this to sustainable diets:
• Dissect food systems into interlinked components - including agriculture, supply chains,
and broader socio-economic, environmental and cultural aspects of human diets.
• Compare geographic and place-based food systems frameworks (e.g.; global, regional,
local, and community food systems), and how these may apply to sustainable food
choices.
• Examine how food systems intersect with ecology, economics, food security, policy /
governance; and food system values and ethics, and how these can be applied to
sustainable diets.
• 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 partly seminar style, emphasizing active participation,
incorporating student-led presentations and group exercises/debates on topical issues. Students
will have input into the selection of some readings and topics for discussion. Assignments will
focus on illustrating the interplay of multiple facets of sustainable food systems, especially as
they apply to sustainable diets; i.e., ‘changing the food system’ using appropriate methodologies
to address critical concerns across the field and applying these guidance on diets and on
addressing change across the food supply.

Jaharis, Rm #155, Boston Campus

NUTR 330: Anthropology of Food and Nutrition

1.0
Thursdays, 3:15 - 6:15 pm

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.

Jaharis, Rm #156, Boston Campus

NUTR 341: Economics of Agriculture and the Environment

1.0
Tuesdays and Thursdays, 1:30 - 3:00 pm

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.  

Jaharis, Rm#118, Boston Campus

NUTR 342: Food Systems Modeling and Analysis

1.0
Monday/Wednesday, 10:00-11:30 AM

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.

Jaharis, Rm #156, Boston Campus

NUTR 371: Nutritional Biochemistry and Physiology: Micronutrients

1.5
Monday, 2:00-3:30 PM and Wednesday/Friday, 1:30-3:00 PM

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

Jaharis, TBD, Boston Campus

NUTR 399: Doctoral Candidacy Preparation

0.0
Days and times to be arranged with the instructor

Students should register for this course while preparing for the PhD Qualifying Examination in order to remain in active status. Full-time equivalent; grading basis for ths course is Satisfactory/Unsatisfactory.

N/A

NUTR 403: Ph.D. Thesis Only

0.0
Days and times to be arranged with the instructor.

All doctoral students must register for NUTR 403 every semester to remain in active and full time status (full time equivalent). The grading basis for this course is Satisfactory/Unsatisfactory.

N/A

NUTR 404: Food and Nutrition Policy Doctoral Research Seminar (PhD)

0.0
Thursday, 12:00-1:30 PM

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. The grading basis for this course 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, U.S. Food and Nutrition Issues programs and AFE program. Other doctoral students are welcome. Prerequisites: 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.
 

Jaharis, Rm #118, Boston Campus

NUTR 497: Directed Study

1.0
Days and times to be arranged with the instructor

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. Note: First-year students register in NUTR 397. Prerequisites: Graduate standing or instructor consent.

Students must register for a Directed Study using an online form.

N/A

NUTR 501: Research Practicum

0.0
Days and times to be arranged with the instructor.

Required of Post-Doctoral and Training Grant Fellows. The grading basis for this course is Satisfactory/Unsatisfactory. Prerequisites: Graduate standing or instructor consent.

N/A