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Nutrition
Teachers College, Columbia University
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Nutrition
In the Department of Health and Behavior Studies

Course Listing > Welcome to the Program in Nutrition at Teachers College, Columbia University!

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Course Listing

Courses:

Please check the Class Schedule or contact the for specific course availability for each semester:

HBSV 4000 Introduction to nutrition
Dr. Sporny. (Course is offered to non-majors and to those desiring admission to the Program in Nutrition and to the Dietetic Internship Program.) The course provides an overview of the science of nutrition and its relationship to health promotion and disease prevention. The primary focus is on the essential macro- and micronutrients - their chemical structures, food sources, digestion and absorption, metabolism, storage, and excretion. Students analyze the nutritional quality of their own food intake and develop the knowledge and skills to estimate their daily caloric requirements and nutrient needs using tools such as Dietary Reference Intakes, Food Guide Pyramid, and Dietary Guidelines for Americans.
Instructor(s): Lora Sporny

HBSV 4010 Food, nutrition and behavior
For nonmajors and majors. A study of physiological, psychological, and socio-cultural factors that affect eating behaviors and the development of individual and cultural food patterns. Topics include the chemical senses, why we like sweet, salt, and fat; self-regulation of what and how much we eat; effect of early experiences with food; food and mood; interaction of food and culture through history; eating, cooking, and time use trends; meat meanings; psychosocial and cultural factors in food choice.
Instructor(s): Isobel Contento, Pamela Koch

HBSV 4011 Women and weight, eating problems and body image
An intense, two-week short course held in the summer. This course for students and practitioners examines the psychological, sociological, physiological, and nutritional issues related to weight, eating disorders, body image and cultural messages as they relate to women. Potential interventions are also examined. The issues will be discussed using case material, films, and the current research literature. Taught by a licensed psychologist and a nutritionist.
Instructor(s): Sharon Akabas, Bonnie Bernstein

HBSV 4013 Nutritional ecology
A course for nonmajors and majors. Nutrition and food as viewed from a global, ecological perspective. Topics include food/population problems and food aid, food product development and promotion here and abroad, energy and food relationships, food safety and the changing American diet, organic agriculture and natural food, biotechnology, and other topics as appropriate.
Instructor(s): Joan Gussow, Pamela Koch

HBSV 4014 Community nutrition
This course provides an understanding of where and how food and nutrition services are delivered to further the national goal of healthy people in healthy communities and of the roles of nutrition professionals in providing these services. Nutrition services, both private and government-sponsored, will be the primary focus. The course includes 35-40 hours of concurrent field experience. Nutrition students only.
Instructor(s): Pamela Koch

HBSV 4150 Sports nutrition
For nonmajors only. A practical course designed to assist health professionals give the most accurate and up-to-date information to active people to help them improve health and performance. Integration of principles of nutrition and exercise physiology and application to exercising individuals. Topics for discussion include energy expenditure, fuel substrate metabolism, specific nutrient needs, hydration, and weight issues for exercising individuals and athletes.
Instructor(s): Karen Dolins

HBSV 4902 Research and independent study in nutrition education
Permission required. Master's degree students undertake research and independent study under the direction of a faculty member.

HBSV 5000 Topics in nutrition
Review and synthesis of current knowledge on a selected topic related to food and nutrition.

HBSV 5010 Advanced nutrition I
In-depth review of current knowledge and research on biochemical and physiological aspects of energy metabolism, carbohydrates, lipids and lipid metabolism, and proteins; regulation of intake and impact on health and disease.
Instructor(s): Evan Berk

HBSV 5011 Advanced nutrition II
In-depth review of current knowledge and research on the biochemical and physiological aspects of vitamins, minerals, and phytonutrients; applications to diet.
Instructor(s): John Pinto

HBSV 5013 Strategies for nutrition education and health behavior change
Understanding and application of theoretical frameworks from the behavioral sciences and education to design and deliver food and nutrition education and physical activity, promotion to various groups and to facilitate the adoption of healthful behaviors. Includes both didactic and field practice components.
Instructor(s): Isobel Contento, Pamela Koch

HBSV 5014 Analysis of current literature and research in nutrition
Critical examination and evaluation of current controversies and issues in nutrition and food. Topics are reviewed and discussed in depth. Students learn how to analyze the medical and layperson literature concerning such topics as dietary fat and disease, calcium and osteoporosis, fruit/vegetables and cancer, weight loss regimens, supplements and alternative therapies.
Instructor(s): Randi Wolf

HBSV 5015 Nutritional epidemiology
Study of methods for assessing food and nutrient intake, energy expenditure, and body composition and for evaluating nutritional status of individuals and communities from clinical assessments, dietary intakes, and behavioral evaluation.
Instructor(s): Randi Wolf

HBSV 5018 Nutrition and human development
This course examines the physiologic changes and nutritional needs during pregnancy, fetal development, infancy, childhood, and adolescence. Special attention is paid to promoting positive pregnancy outcomes for both mother and baby, fetal metabolic programming, breast feeding versus formula feeding, introduction of solid foods to infants, preventing and managing food allergies, coping with picky eating, maintaining a healthy feeding relationship between caregiver and child, promoting nutritional health in children and adolescents, and preventing health and dietary problems (including eating disorders) in children and adolescents.
Instructor(s): Lora Sporny

HBSV 5033 Nutrition care process and medical nutrition therapy I
Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and resultant nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.
Instructor(s): Lora Sporny

HBSV 5034 Nutrition care process and medical nutrition therapy II
Dr. Sporny. Through this 2-course sequence, students gain the knowledge, professional attitudes and skills required to effectively assess and manage the nutritional needs of acutely, critically, and chronically ill individuals. Pathophysiology of disease and resultant nutritional implications are examined through a variety of case studies. The Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation, is the tool through which students learn evidence-based adaptation of diets and lifestyles in the therapeutic management of disease. All the while, the course provides a medical vocabulary that enables students to communicate with members of a healthcare team.
Instructor(s): Lora Sporny

HBSV 5036 Nutrition counseling
This course focuses on providing students an understanding of client-centered counseling models and practicing a variety of essential skills: nonverbal, active listening, goal assessment, motivational interviewing, and group counseling. Special fee: $10.
Instructor(s): Shelley Mesznik

HBSV 5231 Extended fieldwork in nutrition and education, nutrition and public health, and applied physiology and nutrition: Nutrition and public health
A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.
Instructor(s): Lora Sporny

HBSV 5232 Extended fieldwork in nutrition and education, nutrition and public health, and applied physiology and nutrition: Nutrition and education
A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.
Instructor(s): Lora Sporny

HBSV 5233 Extended fieldwork in nutrition and education, nutrition and public health, and applied physiology and nutrition: Applied physiology and nutrition
A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.
Instructor(s): Lora Sporny

HBSV 5241 Dietetic Internship in nutrition: Module I
Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in clinical nutrition or community nutrition. Cumulative experience totals 420 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required.
Instructor(s): Christina Costa

HBSV 5242 Dietetic Internship in nutrition: Module II
Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in clinical nutrition or community nutrition. Cumulative experience totals 420 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required.
Instructor(s): Christina Costa

HBSV 5243 Dietetic Internship in nutrition: Research and Independent Practice
Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in research in dietetics and elective site hours. Cumulative experience totals 180 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required.
Instructor(s): Pamela Koch

HBSV 5244 Dietetic Internship in nutrition: Internship in food service
Internship in service settings in metropolitan New York, Rockland and Westchester counties, and Southern Connecticut. It includes experiences in food service management. Cumulative experience totals 200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Instructor: Toby Amidor
Instructor(s): Toby Amidor

HBSV 5333 Practicum in community service
Practical experiences in community, food, and nutrition programs.
Instructor(s): _ Faculty/Staff

HBSV 5513 Seminar in nutrition education: Theory and applications
An in-depth examination of the use of current theories and research in the design, implementation, and evaluation of nutrition education interventions. Course is designed to supplement topics covered in HBSV 5013. Required of nutrition education master’s and doctoral students. Students may register for more than one semester.
Instructor(s): Isobel Contento, Pamela Koch

HBSV 5593 Seminar in nutrition in exercise and sport
Discussions of interactions between exercise and nutrition as applied to health and fitness. Controversial topics emphasized. Majors in either applied physiology or nutrition are eligible to enroll during their second year of study. (See also section on the interdisciplinary Applied Physiology and Nutrition degree program in this catalog.)
Instructor(s): Karen Dolins

HBSV 5902 Guided study in nutrition
Permission required. Opportunity for advanced students to investigate areas of special interest in nutrition.

HBSV 6500 Seminar in nutrition
For doctoral and other advanced students. Evaluative discussion of current literature on specific nutrition and food-related topics.
Instructor(s): Isobel Contento

HBSV 6501 Seminar in nutrition
For doctoral and other advanced students. Evaluative discussion of current literature on specific nutrition and food-related topics.

HBSV 6550 Research seminar in nutrition
Required of all Ed.M. and Ed.D. candidates. Discussion of current research issues and student projects. Stu-dents may register for more than one semester.
Instructor(s): Isobel Contento

HBSV 6551 Research seminar in nutrition
Required of all Ed.M. and Ed.D. candidates. Discussion of current research issues and student projects. Students may register for more than one semester.
Instructor(s): Randi Wolf

HBSV 6902 Research and independent study in nutrition
Permission required. Open to matriculated doctoral students. Research and independent study under faculty direction.
Instructor(s): Pamela Koch

HBSV 7502 Dissertation seminar in nutrition
Development of doctoral dissertations and presentation of plans for approval.
Instructor(s): Randi Wolf

HBSV 8900 Dissertation advisement in nutrition
Advisement on doctoral dissertations. Fee to equal 3 points at current tuition rate for each term. For requirements, see catalog on continuous registration for Ed.D. degree.
Instructor(s): Isobel Contento, Randi Wolf