Nutrition & Dietetics (NUTR-GE)

The objective of this course is to introduce students to academic and professional resources at NYU. Students also learn about opportunities within the nutrition and dietetics field as well as the process of obtaining the Registered Dietitian Nutritionist credential.

Students gain practical experience in summarizing and disseminating scholarly nutrition information through various channels, such as research articles, blogs, educational handouts, and news reports.

This course provides a study of evidenced-based nutrition guidelines for acute and chronic disease conditions. Through case studies, assigned readings, learning guides, class presentations, and lectures, students explore the relationship of food and nutrition to medicine, including physiological and clinical basis of disease processes and medical, surgical, and diet therapies for disease conditions. This course fulfills competenices for the NYU Dietetic Internship and is restricted to dietetic interns.

Students learn to apply medical nutrition therapy to a variety of pediatric conditions with an emphasis on current research. Students explore the components of healthy diets for infants, children and adolescents and learn how to assess growth and development using growth charts.

Students use and apply principles of nutrition for healthy mothers, infants, children, and adolescents using an equity lens with an emphasis on current research related to normal growth and development from a community and public health perspective.

Students develop skills for parenteral and enteral nutrition (nutrition support), factoring in inflammatory metabolism, indications, calculations, formulas and solutions, feeding access, complications, and ethical considerations, along with professional practice issues and the regulatory status of nutrition support products.

Students explore the effects of food production, distribution, and marketing on nutrition and the environment. Biological and environmental factors affecting the nutrient content and safety of food in the human body, such as heat, light, irradiation, pollution, climate change, toxic chemicals, oxidation, and biotechnology are explored. Students also consider the effects of food processing, preservation, and fabrication on nutritional status.

This class focuses on the biochemical and clinical factors related to energy, nutrient, and fluid requirements of athletes and physically active individuals across diverse populations. Students apply and evaluate sports nutrition concepts to special conditions affecting athletic performance and discuss techniques for counseling athletes.

Students apply theory, research design, data analysis, and interpretation to develop and conduct an independent research project. Students analyze, summarize, and present their research findings, culminating in a written paper and oral presentation. This course should be taken in the last semester of study in the master's program.

Practical aspects of research on topics related to nutrition, foods, or food management. Students assist a faculty member with an ongoing research project. Depending on the nature of the specific project and the time available for assistance, qualified students may participate in one or more components of the research: study design bibliographic retrieval, data collection, data analysis, or writing for publication. Permission of sponsoring professor required.

Participation and experience in the professional field of major interest and seminar discussion of professional career options and responsibilities. Application must be filed during the previous term.

Students will examine the main factors affecting food, nutrition, and health practices in Cuba. Students will learn about traditional nutrition and health practices, nutrition programs and the Cuban nutrition and health care systems through a combination of lectures, seminars, field trips, fieldwork, and research.

Students will examine the main factors affecting nutrition and health practices in the state of Puebla, Mexico, and focus on the impact of migration on these factors. Students will learn about traditional nutrition and health practices, nutrition programs and the Mexican health care system through a combination of lectures, seminars, field trips, fieldwork, and research.

Critical analysis of recent research, trends, and public policy issues in selected areas of nutrition and health.

Biochemical, physiological, and clinical factors that affect the role of macronutrients in human health and disease, with an emphasis on critical analysis of recent research studies in this field. May also include topics such as cholesterol, fiber, non-nutritive sweeteners, & alcohol.

Biochemical, physiological, and clinical factors that affect the role of micronutritients in human health and disease, with an emphasis on critical analysis of recent research studies in this field. Includes the role of selected vitamins and minerals in cancer, coronary heart disease, HIV infection, bone loss, and other conditions of topical interest.

Seminar and supervised experience in clinical dietetics through observation, practice and research; food service systems, impatient and ambulatory nutrition care, specialty practice settings.

Seminar and supervised experience in clinical dietetics through observation, practice, and research; food service systems, inpatient and ambulatory nutrition care, specialty practice settings.

This course is designed to promote the development & application of interdisciplinary, collaborative approaches to evidence-based management of patients with complex needs. Through the use of case studies, student led discussions & learning exercises, students will work as a team to review & critique treatment & management practices. Discipline-specific standards of care, problem-solving approaches to ethical decision-making & case management, & skill sets central to competent health care will be emphasized. Understanding & valuing the contribution of each discipline is essential for effective interdisciplinary case management.

This course teaches students in healthcare-related fields the tenets of evidence- based whole food, plant-based nutrition for preventing and managing common chronic diseases. Students learn about the existing body of scientific evidence and understand nutrition’s role in promoting health and preventing disease. Each lecture class comes with a clinical case that allows students to reflect on patients they may encounter during clinical practice. Students participate in hands-on cooking labs where they prepare delicious food in line with the nutrition topics of the course each week.

Scientific and sensory principles of food evaluation; professional methods, quality assurance, and objective experiments in advanced food preparation.

Introduction to design, interpretation, & evaluation of research in nutrition.  To be taken first semester of the master's program.

Introduction to design, interpretation, & evaluation of research in nutrition. To be taken first semester of the master's program.

Fundamentals of nutrition epidemiology focused on the collection, analysis, and interpretation of data on dietary intake and nutritional status of diverse population groups. The course emphasizes critical evaluation of dietary assessment methods and the results of research studies associating intake of foods and nutrients or food consumption patterns with the risk of cancer, coronary heart disease, and other chronic diseases.

Evaluation and application of theories of weight control and eating behavior to weight reduction and maintenance programs, with emphasis on development of scientifically based methods to promote appropriate body weight.

This course integrates medical nutrition therapy and education with psychodynamics theory and technique to increase the efficacy of nutrition care in short- and long-term health care settings. Through the use of advanced cases and related theory, core learning methods include classroom discussion, role play, weekly logs, process recordings, and supervision.

2 Lecture Fall F21 Conlon Fundamentals of nutrition epidemiology focused on the collection, analysis, and interpretation of data on dietary intake and nutritional status of diverse population groups. The course emphasizes critical evaluation of dietary assessment methods and the results of research studies associating intake of foods and nutrients or food consumption patterns with the risk of cancer, coronary heart disease, and other chronic diseases. 2 Lecture Fall, Spring F22 Mutz Restriction for NUTR-GE Evaluation and application of theories of weight control and eating behavior to weight reduction and maintenance programs, with emphasis on development of scientifically based methods to promote appropriate body weight. N/A Lecture Fall & Spring F22 Hartog Restriction for NUTR-GE This course provides an introduction to nutrition-focused physical & diagnostic assessment of health status. Expected competencies to be obtained at the entry level include: Physical assessment skills: assessment of anthropometric measurements & body composition; measurement of vital signs; assessment of fluid status; assessment of normal breath & heart sounds; assessment of gastrointestinal tract; & Intra- & extra-oral assessment & dysphagia screening.  In-person workshops includes discussion & demonstration of techniques, & practice under professional supervision. N/A Lecture Fall & Spring F22 Soyeju Restriction for NUTR-GE This course integrates medical nutrition therapy and education with psychodynamics theory and technique to increase the efficacy of nutrition care in short- and long-term health care settings. Through the use of advanced cases and related theory, core learning methods include classroom discussion, role play, weekly logs, process recordings, and supervision.

Principles, methods, and materials for teaching nutrition to diverse groups in a variety of settings.

This course uses Italy and the Mediterranean diet as a case study to examine and write about food and nutrition from historical, journalistic, political, health, agricultural, cultural, and culinary perspectives. Participate in interactive cooking classes, take virtual tours, and learn from expert guest speakers in Italy and the US, including archeologists, food writers and historians, restaurant reviewers, olive oil experts, sommeliers, and others.

Review and analysis of the cultural context, rationale for, and applications of complementary and alternative nutritional therapies for acute and chronic conditions. The course emphasizes critical evaluation of scientific and other evidence for safety and clinical efficacy of products and methods, and of library, internet, and popular resources on this topic.

An accelerated survey of basic principles of nutrition applied to food studies: nutrient functions, nutritional requirements, food composition, menu planning and assessment, food safety, dietary patterns, diet and health issues, dietary recommendations, food products for nutritional purposes. For students with no previous training in nutrition or health.

Analysis of research, programs, and services related to the interaction between nutrition and aging, with emphasis on role of nutrition in comprehensive geriatric care

Definition, diagnosis, assessment, and determinants of eating disorders from the nutritionist's perspective, with an emphasis on team approaches to treatment.

This course will explore selected current topics in advanced nutrition through the critical analysis of pertinent original research publications and class discussion.

No Course Description Available - see syllabus

No Course Description Available

This class is designed to strengthen students' clinical nutrition knowledge specifically as it relates to the management of acute Gastrointestinal Diseases and the consequences of major GI surgery. The course will have a surgical emphasis but will also cover non-surgical GI disease and the medical literature as it related to nutrition support. Students will expand their knowledge on the digestion and absorption through gaining a thorough understanding of the consequences of short bowel and intestinal failure. In addition through critical analysis of research studies they will learn evidence based practice as it related to feeding patients with severe GI disease/malnutrition /major surgery.

This class is designed to strengthen students’ clinical nutrition knowledge specifically as it relates to the definition, screening, & assessment of adult malnutrition & to evidence based intervention strategies for the prevention & management of adult malnutrition.  The class will focus on adult malnutrition of the hospitalized patient and of the oncology patient. Through critical analysis of published research studies, students will develop an understanding of evidence-based practice as it relates to these areas.

Interested in downhill skiing or running a marathon at age 65? Or maybe you want to help older adults in your family maintain mobility and strength? A long & active lifestyle requires preservation of the musculoskeletal system and the intake of certain nutrients can mean the difference between fragility and strength. Nutrient requirements for this body system remain an area of active controversy making it an exciting and dynamic field. This course provides a comprehensive review of the musculoskeletal system and clinically relevant disease states, & evaluates the most current nutrition recommendations for optimal musculoskeletal health.

It should be noted that independent study requires a minimum of 45 hours of work per point. Independent study cannot be applied to the established professional education sequence in teaching curricula. Each departmental program has established its own maximum credit allowance for independent study. This information may be obtained from a student?s department. Prior to registering for independent study, each student should obtain an Independent Study Approval Form from the adviser.

Practical step by step guideline for writing a nutrition business plan. Discussion of how to launch and maintain a successful private nutrition practice. Topics covered will include identification of business, marketing and competition, strategic alliances, consulting, pricing and billing, insurance, reimbursement, operations, financing, technology and social media, HIPPA, and legal considerations.

Critical examination of research proposals, methods, data collection and analysis, other issues related to development and completion of the doctoral dissertation. Attendance is required every semester of graduate study. Registration is required in lieu of the 1 point Doctoral Advisement Fee every semester in which students are enrolled for less than 3 points. Credits do not count toward the doctoral degree.