Courses

Courses


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HBSV 4000 Introduction to nutrition

(Course is offered to non-majors and to those desiring admission to the Program in Nutrition.) 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 macronutrients 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 and why we like sweet, salt, and fat; self-regulation of what and how much we eat; effect of early experiences with food; food, mind, and behavior; interaction of food and culture through history; cooking and time use trends; meat meanings; psychosocial and cultural factors, and the impact of today’s food environment on food choices.

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 and assessment

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 5016 Food Service Operations and Management

Nutrition professionals play an important role in food systems, food service, and management in a wide variety of settings, such as hospitals, post-acute care facilities, universities, and nongovernmental organizations. In the areas of both food service and clinical nutrition, dietitians are responsible for planning, organizing, leading, staffing, and controlling. Through Food Service Operations and Management students will gain knowledge and skills required to effectively manage food, equipment, facilities, and human resources in order to provide high quality products and services to customers. Through assignments and role playing, students will also develop important leadership and managerial skills.

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 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

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.

HBSV 5231 Extended Fieldwork in Nutrition and Public Health

A block of supervised field experience required of those pursuing an MS in nutrition and public health. Fieldwork is taken near completion of coursework.

HBSV 5241 Dietetic Internship - 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.

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.

HBSV 5314 Practicum in sports nutrition

This course will provide a practical venue for students to apply the knowledge gained through their academic coursework to the real-life situation of individuals and teams in various sports.

HBSV 5333 Practicum Community Service

Practical experiences in community, food, and nutrition programs.

HBSV 5350 Ethnic Foods Practicum

In Ethnic Foods Practicum students will examine the values, practices, and beliefs of different ethnicities/cultures with regard to food. They will also explore the ways in which dietitians can better understand the cultures and food preferences/habits of their patients. Through experiences in and outside of class, students will gain skills to effectively work with patients from different backgrounds.

HBSV 5351 Community Nutrition Education Practicum

In Community Nutrition Education Practicum students examine the different roles food and nutrition professionals play on the community level including their efforts to reduce food insecurity, increase food access, enhance knowledge of how to create healthy meals, and provide nutrition education. Students will discuss inequities with regard to access to healthy foods and evaluate resources created to help reduce such disparities. Students will explore how to strengthen communities and bring about change on local, national, and international levels through their coursework and experiences within different communities.

HBSV 5352 Medical Nutrition Therapy Practicum I

In MNT Practicum I students gain the knowledge and skills required to effectively engage in each step of the Nutrition Care Process, which includes nutrition screening, assessment, diagnosis, intervention, monitoring and evaluation. Through role playing and coursework, students also develop and strengthen practical skills necessary to effectively work in clinical settings, such as skills related to counseling patients, writing consult notes for medical records, presenting patient case studies during rounds and at clinical conferences, and creating patient education materials.

HBSV 5353 Medical Nutrition Therapy Practicum II

In Medical Nutrition Therapy Practicum 2 students gain the knowledge and skills required to effectively utilize the Nutrition Care Process and provide nutrition counseling to acutely, critically, and chronically ill individuals. Students will also develop and strengthen their skills with regard to writing medical notes and presenting case studies.

HBSV 5354 Medical Nutrition Therapy Practicum III

ln Medical Nutrition Therapy Practicum 3 students will have the opportunity to utilize and build upon the knowledge and skills they gained in Nutrition Care Process & Medical Nutrition Therapy I and 2, and the related practicums, through experiential learning activities at a variety of worksites. Students will strengthen their ability to effectively apply the Nutrition Care Process while working with patients/clients of different ages and backgrounds and with a wide range of medical conditions. Furthermore, students will hone their research skills. They will critically examine current research and evidence-informed practices to determine the appropriate medical nutrition therapy for complex medical conditions and they will engage in quality improvement projects to help inform best practices at their worksites. All the while, students will have multiple opportunities to hone their presentation skills.

HBSV 5355 Foods, Community, and Management Practicum

In Foods, Community, and Management Practicum, students will have the opportunity to utilize and build upon the knowledge and skills they gained in prior courses through experiential learning activities at a variety of community nutrition and food service worksites. Students will also learn how to provide high quality products, services, and programs through effective management. In addition, students will learn important skills related to preparing for a job interview so that after graduation, when starting out and looking for employment or when doing the hiring themselves, they know how to be and identify a strong job candidate.

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. 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.

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. Students may register for more than one semester. This course requires at least 18 hours per week of out-of-classroom work.

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.

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