The core courses of Nutrition Science
The core courses Nutrition Science could include subjects such as: Nutritional Assessment; Culture and Foods; Science of Foods; Nutrition Science; Clinical Nutrition; Research Process; Genetics, Nutrition, and Health; Principles of Delivering Public Health Nutrition Services; Fundamentals of Biochemistry; Human Physiological Anatomy; Anatomy & Physiology; Whole Foods Production; Biochemistry for Life Sciences; and Physical Activity & Wellness.
Other orientation courses could include: Communication & Investigation studied through a Comprehensive Resume; Organization Theory in the form of a Portfolio; Experiential Learning studied through Autobiography; a seminar on Administrative Development based on a Book Summary; a seminar on Cultural Development through Practical Experience; and a seminar on International Development gleaned from publications.
Introductory human nutrition
This module explores the basics of nutrition science in areas like: the values of diet planning, government standards, food labeling; biological functions and food sources of nutrients; energy balance, weight management, and physical activity; the role of nutrition in chronic disease development; nutrition throughout the life cycle; food safety issues; and current nutrition-related controversies.
Fundamentals of Nutrition Science
Deals with the way the human body takes in and makes use of food. The course explores the ideal components of a healthy diet and the main problems in nutrition affecting people all over the world.
Principles of epidemiology
Investigates the epidemiological factors that affect human health and disease. The modules cover the principles and methods of defining and assessing the forms of disease in communities and in population subgroups along with the approaches and research strategies employed in the investigating the etiology of infectious and non-infectious diseases.
Fundamentals of nutrition policy and programming
Domestic and international policy process on nutrition, the laws and regulations, program interpolations legal restrictions and systems, as well as institutional mandates.
Epidemiology for nutrition professionals
Covers areas in basic epidemiologic concepts and methods and techniques, including dietary assessment methods. Calculation and interpretation of the fundamental measurements of disease frequency and of results will also be discussed.
This module deals with the vital functions of nutrients in biological systems and the influence of nutrient biological roles on food and nutrition policy.
Statistical methods for nutrition research
Covers areas in descriptive statistics, graphical displays, confidence intervals, hypothesis testing, t test, chi-square test, nonparametric tests, multiple linear regression, multiple logistic regression, experimental design, multi-factor and multiple comparisons procedures.
Includes the study of the human physiology through its various levels of organization such as the organ system, organ, cellular and subcellular levels and the effect of nutrition on them.
Management of health and nutrition NGOs
This course is aimed at providing the students with the key concepts and management skills necessary for business and project planning, management control systems, financial management, budgeting, performance measurement, pricing and marketing of services, operations management and cost analysis in the nutrition sector.
Fundamentals of food science
Deals with the aspects of food supply in the world and lays emphasis on the study of the basic food groups and their nutrient contents, the outcomes of harvesting, processing and storage as well as the important issues affecting food safety.
The global food business
International food and agribusiness, trade in agricultural commodities, international trade agreements such as the GATT and NAFTA, export policies governing the food sector, and exploring new markets for agricultural production and distribution are the modules dealt with in this subject.