Students enrolled in the online graduate certificate will complete three required courses, one from each contributing College, and select two elective courses of their choice to meet the 12-credit hour minimum for certificate completion.
CNU503 - Nutrition for Health Professionals (College of Health Sciences)
An interdisciplinary/interprofessional approach to applied and medical nutrition therapy and its role in primary, secondary, and tertiary health care delivery. Covers the fundamental principles and concepts of nutrition science as applied to the human life cycle.
DHN599 - Introduction to Culinary Medicine (College of Agriculture, Food and Environment)
This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care. Students will apply this knowledge to prepare healthy, flavorful and delicious snacks and meals that are appropriate for individuals with chronic health conditions such as food allergies, Celiac disease, gastrointestinal disorders, heart disease, diabetes, hypertension, cancer, and obesity.
NS689 - Nutrition & Chronic Diseases (College of Medicine)
This course will focus on selected topics in nutritional sciences related to health and chronic diseases, e.g., autoimmune conditions, cardiovascular disease, diabetes, obesity and cancer. This course will explore the pathophysiology of chronic diseases influenced by nutrition and discuss mechanisms underlying nutritional approaches for prevention and intervention.
Elective Courses (Students will select 2)
CNU501 - Nutraceuticals & Functional Foods in Health and Disease Prevention
This course covers the classification, history and impact of nutraceuticals and functional foods on health and disease prevention. An objective is to inform students of diverse nutraceutical products used by the public, describe their mechanism of action, efficacy and safety profile. An example of nutraceuticals to be covered in the course include isoprenoids, isoflavones, flavanoids, carotenoids, lycopene, garlic, omega 3 fatty acids, sphingolipids, vitamin E and antioxidants, S-adnosyl-L-methionine, CLA, creatine, herbal products in foods and lipoic acid.
CNU502 - Obesity: Cell to Community
This course will provide an overview of the obesity epidemic from an applied clinical as well as public health perspective. Topics to be covered include etiology, pathophysiology, evaluation, treatment, management, and prevention of obesity throughout the lifecycle.
DHN603 - Advanced Community Program Development
This course focuses on the theory, practice, and evaluation of community programs to improve quality of life. Key concepts include the socio-ecological model, direct education combined with policy, systems, and environmental approaches, program evaluation, and implementation of evidence-based interventions. Some concepts, like logic models and social marketing, may appear to be simple and straightforward, but are actually quite complex. The course will employ a variety of teaching strategies; we will use experience and reflection to enhance the learning process. Discussions, projects, electronic communication and resources, and visual media will allow learners to interact with the content, instructor, and each other. Assignments are designed to help students learn how to effectively plan, develop, and evaluate community programs and strategies to promote healthy eating, active living, and a sustainable environment.
DHN597 - Obesity and Food Insecurity Paradigm: From Cell to Society
This course will explore the pathophysiology of obesity, including genetic determinants, prenatal and early life influences, and epigenetics. Students will examine the influence of environmental, socio-economic, public policy, dietary and physical activity factors as they relate to overweight and obesity in the United States. Interventions to treat obesity, including pharmaceutical, surgical, lifestyle, and environmental options, will be discussed.
NS/PHA550 - Drug & Nutrient Interactions
This course examines the intersecting aspects of pharmacology and nutritional sciences through exploration of: 1) the mechanisms and effects of drug and nutrient interactions, 2) the latest research related to genetic, microbial and temporal effects on drug action and nutritional status, and 3) current findings and future directions in nutritional pharmacology.