Classes are open to all NUNM graduate/doctoral students who meet course prerequisites. Elective credit for ND students is available as listed. First priority for nutrition electives will be given to students enrolled in the MScN program.
Ayurveda
GSA545E Philosophy of Ayurveda
(2 credits) THURSDAY, 3-5 PM, RAJURKAR – Ayurveda’s lineage, vision, and wisdom leading to globalization are introduced in this course. Ayurveda’s scientific approach, ancient philosophy as a holistic healthcare system, principles, their relationships and up-to-date applicability with respect to health, disease prevention, disease creation, progression and recovery, concepts of body- type, mindtype and their assessments are discussed in this course. Overview of undertakings of various organizations and the World Health Organization (W.H.O) for research and promotion of Ayurveda are included.
GSA604E Intro to Ashtanga Hridaya
(2 credits) TUESDAY, 3-5 PM, RAJURKAR – This course offers a conversance with the Ayurvedic classic Ashtanga Hridaya and methodology to study its edifice, structure. In the extensive study of Ayurvedic texts, this course emphasizes the insights and writing flair of the author acharya Vagbhata in the classic Ashtanga Hridaya. It provides an overview and observes innovation in the concepts of how the body, procedures, drugs, and foods are interpreted.
Master of Science in Nutrition
GSN 520E Seasonal Cooking – Winter
(2 credits) SATURDAY, 1/11, 12-5 PM; SUNDAY, 1/12, 10:30 – 3:30 PM. SATURDAY, 3/21, 12-5 PM; SUNDAY 3/22, 10:30 – 3:30 PM.; CHANDLER – Fruits and vegetables are an integral part of a healthy diet. With increasing accessibility of local produce, seasonal fruits and vegetables are easily available. Within Portland city limits, there are a handful of year-round farmers markets. This hands-on course introduces students to the vast array of seasonal produce and seasonal cooking techniques so they may help their future clients integrate more fruits and vegetables into their diets, and have a working knowledge of the importance of eating with the seasons.
GSN542E Cooking and Considering Meat and Seafood
(2 credits) FRIDAY, 11:30-1:30 PM., PRESSMAN – This course familiarizes students with various means of sourcing, handling and preparing meat and seafood. Students learn about the ecological considerations of meat consumption as well as specific culinary techniques and recipe patterns for preparing and serving a variety of proteins.
GSN 543E Personal Chef and Food Service
(2 credits) WEDNESDAY, 1-3 PM., CHANDLER – Students learn about individual catering for private service and how to successfully incorporate all aspects of food service and preparation. Emphasis is placed on food purchasing, menu development, food pairing, food safety and sanitation, and cooking techniques. Prerequisite: GSN502
GSN 546E Food Allergies and Intolerances
(2 credits) WEDNESDAY, 5-7 PM., HODSDON – A detailed look at immunological effects of food allergies and intolerances, including potential symptoms, diagnosis and treatment options to reduce health implications. Prerequisites: GSN507 and GSN516
GSN 555E Clinical Biochemistry and Nutrition
(2 credits) WEDNESDAY, 1 –4PM., QUEEN – Examine functional nutrition and its philosophy of incorporating systems biology in supporting human health. This approach of how the environment impacts each individual on a physiological level is examined in depth. An emphasis on individualized care is revisited. Prerequisite: GSN524
GSN 561E Recipe and Menu Development
(2 credits) WEDNESDAY, 3-5 PM., CHANDLER – Learn the steps to developing your own recipes and menus, taking nutrition and culinary creativity into consideration. Students will become proficient with ingredient/flavor parings, menu modifications, and they will also have a chance to test out their recipes.
GSN 572E Indian Cooking
(2 credits) TUESDAY, 1 – 3 PM., RAJURKAR – Traditional Indian cooking is based on the foundations of Indian philosophy. This course explores the concepts of Indian cooking, the properties of food, and the seasonal selection of dishes to achieve optimum health for body, mind and spirit. This course covers classic and regional dishes, including vegetarian, non-vegetarian, vegan, gluten-free, lowcalorie, low sodium and Ayurvedic dishes. The Indian concepts of Tridosha (Vata, Pitta, Kapha), individual dietary requirements, and disease-specific diets are also covered.
GSN 574E Food Relationship Coaching
(2 credits) THURSDAY, 10-12 PM., RUBIN – This course teaches an advanced approach to nutrition coaching by addressing the client’s underlying relationship with food, rather than the mirco or macro components of their diet. Students learn to focus on the psycho/spiritual/emotional roots of clients’ day-to-day interactions with food and the influence of the larger social environment on those thoughts, feelings, beliefs and actions. Students learn the skills necessary to empower clients to make sustainable changes to their diet by helping them “rewrite” the story, or script, of their relationship with food.
GSN577E Nutrition Career Strategies Retreat
(2 Credits) SATURDAY, 1/25; 9-5 PM., ERLANDSEN and ZWICKEY; McMenamin’s Edgefield SUNDAY, 1/26; 9-5 PM., ERLANDSEN and ZWICKEY; McMenamins’ Edgefield – Planning your career in nutrition involves a variety of steps, including identifying your skills and values, researching your options, setting goals, and developing a plan to achieve those goals. The nutrition retreat is a concentrated time for education and career planning. Students engage in self-reflection and investigate different career options. At the end of the retreat, students will have a map of their education at NUNM and goals for their future employment. This weekend course is set off-campus and has a fee to cover the expenses of the retreat site. As with any nutrition retreat, discussion will take place over delicious and healthy food.
GSN 579E Preparation for Clinical Nutrition Rotation
(2 credits) MONDAY, 8 – 10 AM., ERLANDSEN – This course will provide students with the policies and procedures for practicing at the NUNM clinic(s). Students will be oriented to the NUNM clinic and compelete trainings in OHSA, HIPAA, and first aid and CPR, EPIC. Additional topics include clinic guidelines, safety and emergency medical procedures, and professionalism. This is a prerequisite course for GSN582E Clinical Nutrition Rotation. Prerequisites: GSN507, GSN515, GSN516, GSN524, GSN528, GSN534.
GSN 580E Nutrition Clinical Rotation
(2 credits) MONDAY, 8-12 PM., CHILDS – In this clinical immersion experience, students will work with patients both individually, and in a group setting, to address nutrition-related concerns. Specific skills students will utilize include nutrition counseling, nutrition assessment, dietary and menu planning, and case evaluation. Students will need to successfully complete the Preparation for Nutrition Clinical Shift prior to enrolling in this course. Prerequisite: GSN579E
Master of Science in Integrative Medicine Research
RES 803E Advanced Research Methods
(2 credits) TBA, HANES – This advanced course delves deeper into how to create feasible hypotheses and research aims. It exposes students to techniques and instrumentation through visits to local labs. Small research projects are completed to utilize the new skills gained through this class. This course is offered in independent study format. Permission from the department chair is required for course registration.
Master of Science in Global Health
GSGH 703E Maternal and Child Health
(2 credits) MONDAY, 9:30- 11:30 AM, TUSON-TURNER – This class focuses on improving the health of mothers, children, youth and families, including socially vulnerable populations, and the environments and policies that affect their well-being. Students learn about nonprofit organizations, research organizations, public health agencies, and healthcare organizations that focus on maternal and child health.
GHGH706E Conference in Global Health
(2 credits) TBA, ZWICKEY – To obtain credit for this course, students must attend an academic or professional conference or three local presentations/workshops that focus on global health issues. Several assignments relating to conference or local presentation/workshop content and networking opportunities are required. This course may be repeated once.
GSGH 832E Global Health Experience – Thailand
(4 credits) DECEMBER 15-28, MINARD – This course is a 10-day experience trip in Northern Thailand with coursework focusing on Thai-vedic medicine (traditional Thai medicine), including Thai cooking, herbal medicine, Thai massage and self-care. There are options to receive certification in Thai massage and for additional study in Thai-vedic medicine, yoga, meditation and movement classes. Students also participate in activities such as visits to organic farms, hot springs, conservation camps, and other cultural and historic sites. Itinerary-specific trip fee applies.
GSGH 832E Global Health Experience – Ghana
(4 credits) DECEMBER 15-29, TUSON-TURNER – This course is an experience trip in Ghana, West Africa. The coursework covers topics in globalization, natural childbirth, maternal and child health, cultural humility, West African herbalism, clinical services in an international setting, and working with local NGSs to empower and educate rural Ghanaian women. For students in clinical programs (ND, MSOM, DSOM), clinical shadowing hours may be applied toward preceptor hours or community education with prior approval. Trip length and course credits vary by season. Itinerary-specific trip fee applies.
GSGH837E Collaborative Global Health
(3-6 credits) TBA, ZWICKEY – This course allows students to substitute an experiential learning course or trip offered by or through a non- NUNM organization, such as Child Family Health International (CFHI), for the required NUNM Global Health Experience course. Students select an opportunity that will provide insight into diverse public health and/ or healthcare systems; assist with health-related program development, implementation or evaluation; engage in health-related research or surveillance activities; or participate in other health-related activities. Students work with the global health program chair or their mentor to select an appropriate, structured global health opportunity that will consist of a minimum of 36 hours (three credits) of work or programming to satisfy this academic requirement. Note: itinerary-specific trip fee applies
Standard NUNM registration deadlines and processes apply for all courses except trips. Individual trips may have earlier application deadlines. For trip-specific information and deadlines visit: nunm.edu/global-healthtrips.