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Academic Catalog 2017-2018

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Nutrition and Exercise Physiology

Department of - Health & Behavior Studies

Contact Information

(212) 678-3950
Professor Carol Garber (Applied Physiology)

Program Description

The Program in Nutrition and the Program in Applied Physiology (in the Department of Biobehavorial Sciences) offer a joint 53 to 57- point Master of Science degree program.

There are two main rationales for this program. First, both disciplines are concerned with the theory of energy intake, transformation, and liberation. Second, there are many practical problems that can be more satisfactorily addressed by attending to both nutrition and exercise than by attending to either one alone. Most prominent are health problems such as obesity, cardiovascular disease, diabetes, and osteoporosis.

Health professionals and educators need to know how these two aspects of lifestyle interact in children and adults to enhance health and prevent disease. Another application is to sports performance, physical fitness, and ergonomics. Coaches, athletes, teachers, and work physiologists can profit from an understanding of how nutrition and exercise interact to influence work capacity. To be effective in applying these concepts, professionals must be aware of appropriate educational and behavioral change theory and strategies.

The program prepares students to:

  • Provide individual counseling and group instruction in nutrition and exercise.
  • Design, implement, and evaluate exercise and nutrition programs in schools, weight control centers, work sites, recreational agencies, sports teams, health centers, and hospitals.
  • Evaluate and apply research.

Degree Summary

Nutrition and Exercise Physiology (NUTE)

Master of Science (M.S.)

For a complete listing of degree requirements, please click the "Degrees" tab above

For a complete listing of degree requirements, please continue on to this program's "Degrees" section in this document

Degree Requirements

Master of Science (M.S.)

Students take a set of core courses in both nutrition and applied physiology. While the program provides a solid foundation in the scientific basis of nutrition and exercise, it also emphasizes practical applications in all courses. The applied physiology lab courses provide hands-on experience in physiological measurement techniques. The interviewing and assessment courses provide firsthand experience in the collection of nutritional data. Courses in behavioral or educational methods provide insight into how applications are made in clinical or educational settings.

Students participate in fieldwork in some setting that provides services/education in both exercise and sports nutrition, such as work site fitness programs, health promotion projects, sports teams, etc. Such fieldwork develops concrete application skills. Our location in New York City provides ready access to a wide range of field experiences and professional contacts that are helpful in securing employment after graduation.

The Program in Nutrition offers a Dietetic Internship. Students may work concurrently on the requirements for the M.S. degree and the Dietetic Internship. Students must satisfy all academic requirements for the degree award and the Dietetic Internship. Our advisor will work with students to develop an integrated plan of study and to facilitate the process.

Core Requirements for all M.S. Nutrition and Exercise Physiology Majors:

  • BBSR 4095-4195 Applied physiology I and lab I
  • BBS 5060 Neuromuscular responses and adaptation to exercise
  • BBS 5068 Brain and behavior I
  • BBSR 5095 Exercise and health
  • BBSR 5194 Applied physiology lab II    
  • HBSS 5040 Research methods in health and behavior studies I       

                                    or

  • BBSR 5582 Research design in the movement sciences
  • HBSV 4010 Food, nutrition, and behavior
  • HBSV 4013 Nutritional ecology
  • HBSV 4014 Community nutrition
  • HBSV 5010-5011 Advanced nutrition I and II
  • HBSV 5013 Strategies for nutrition education and health behavior change
  • HBSV 5014 Analysis of current literature and research in nutrition
  • HBSV 5015 Nutritional epidemiology
  • HBSV 5033-5034 Nutrition care process and medical nutrition therapy I and II
  • HBSV 5036 Nutrition counseling
  • HBSV 5314 Practicum in sports nutrition
  • HBSV 5233 Extended fieldwork in nutrition and exercise physiology
  • HBSV 5593 Nutrition for exercise and sport


Application Information

This program has ongoing admissions and will review applications throughout the year. Preference in scholarship awards will be for those applicants who meet the College early deadline.

The GRE General Test is required. Acceptable substitutes to the GRE are: GMAT, MCAT and DAT. Prerequisites for admission include a strong academic background, including at least one course each in statistics, general and organic chemistry, introduction to nutrition, human physiology, and biochemistry (the latter three taken within the last five years, in which grades of B or better were earned). The biochemistry course must have at least a one-semester course in organic chemistry as a prerequisite.

Faculty List

Faculty

Lecturers

Visiting Faculty

Adjunct

Full-Time Instructors

Instructors

Adjunct Assistant Professor Nutrition Education
Mary Swartz Rose Professor of Nutrition and Education
Adjunct Associate Professor
Adjunct Professor
Executive Director/Associate Research Professor
Interim Hourly
Adjunct Professor
Lecturer
Associate Professor of Human Nutrition, Ella McCollum Vahlteich Endowment

For up to date information about course offerings including faculty information, please visit the online course schedule.

Course List

HBSV 4000 Introduction to nutrition

(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, My Plate, and Dietary Guidelines for Americans.

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.
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.
HBSV 4013 Nutritional ecology

A course for non-majors 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.

HBSV 4014 Community nutrition

This course examines and evaluates food assistance and safety net programs in the United States and explores the policies, history, and context that lead to unequal access to healthy food. The course includes broad thought-provoking readings as well as working "on the ground": assessing supermarkets and opportunities for safe walking and biking; volunteering at a food pantry; and visiting an urban agriculture site. Students outside the Program in Nutrition are welcome, with permission from the instructor.

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.
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 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.

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.
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.

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.
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.
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.
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.

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.
HBSV 5036 Nutrition counseling

This course focuses on providing students with 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: $20.

HBSV 5231 Extended fieldwork in nutrition and education, nutrition and public health, and nutrition and exercise physiology

A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.

HBSV 5232 Extended fieldwork in nutrition and education, nutrition and public health, and nutrition and exercise physiology

A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.

HBSV 5233 Extended fieldwork in nutrition and education, nutrition and public health, and nutrition and exercise physiology

A block of supervised field experience required of all degrees. Fieldwork is taken near completion of coursework.

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, community nutrition, food service management, and research in dietetics. Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Special fee: $150

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, community nutrition. food service management, and research in dietetics.  Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Special fee: $150

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, clinical nutrition, community nutrition, and food service management. Cumulative experience totals 1200 hours. Malpractice/personal liability insurance, health insurance, lab coat, and physical exam required. Special fee: $20

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
HBSV 5333 Practicum in community service
Practical experiences in community, food, and nutrition programs.
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.
HBSV 5593 Nutrition in exercise and sport

Discussions of interactions between exercise and nutrition as applied to health and fitness. Controversial topics emphasized. Majors in 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.)

HBSV 5902 Guided study in nutrition
Permission required. Opportunity for advanced students to investigate areas of special interest in nutrition.
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.
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.
HBSV 6902 Research and independent study in nutrition
Permission required. Open to matriculated doctoral students. Research and independent study under faculty direction.
HBSV 7502 Dissertation seminar in nutrition
Development of doctoral dissertations and presentation of plans for approval.
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.