Classes are open to all NUNM students.
Elective credit for ND students is available as listed.
First priority for nutrition electives will be given to students enrolled in the MScN program.
GSA530E Panchakarma (2 credits)
ONLINE; RAJURKAR
In order to fully synthesize the material from various courses, students conduct a research project. Students pick an Ayurvedic health topic for in depth study, pay close attention to cases that illustrate their project. The project includes conceptual descriptions, explanations and demonstrations of the case parameters. The final presentation includes a written and oral description of background research, case assessment, evaluation, and treatment. Students will describe how patients are evaluated based on Ayurvedic parameters, counseled, followed-up, problems in implementation of treatment protocols, potential solutions to problems, and final conclusions.
GSN544E Food Systems: Global and Ecological Issues (2 credits)
ONLINE, QUEEN
Global and Ecological Food Systems is a broad examination of the impact of environment, climate, and human activities on the food system, human health and nutrition through readings, research reviews, topical discussions, news articles, and videos. In this course, you will explore how environmental changes impact individuals and societies in how they produce food. The methods used to increase yields seem to have reached a plateau with climate change, water and land shortages threatening the ability to match food production (and delivery) to human population.
GSN549E Detoxification and Cleanses (2 credits)
ONLINE, FALK
This course uses an evidence-based approach to examine the body’s natural detoxification processes and how to optimize detoxification through the use of wholefood nutrition. It focuses on the physiological processes responsible for detoxification. Sources of toxicity are also discussed. Students research and develop whole-food-based interventions to support the detoxification process.
GSN554E Sports Nutrition (2 credits)
ONLINE, BENITEZ
This course investigates the human demands for increased nutritional support from athletic performance, the timing of meals, and what types of balanced menus are appropriate to support individual exercise regimens. Research on sports nutrition supplements to support athletic training is also discussed.
GSN 565E Food Anthropology (2 credits)
ONLINE, RUBIN
Explore the interconnections of cultural forces that influence what, when, where and how we eat. This course is organized around critical analysis and discussion of why and how these cultural forces are successful in developing and reinforcing personal food choices; and is based on historical, anthropological and literary sources, as well as contemporary writing and films on the politics and socioeconomics of food.
GSN 567E Healing Foods II (2 credits)
ONLINE, FALK
The course examines how bioactive compounds in foods can influence human metabolism and biochemistry. Foods with anti-inflammatory, healing and nourishing properties are covered. Following the course, students will be able to identify specific foods that can be utilized to support health and prevent disease. Corequisite: GSN 568E
GSN 568E Healing Foods II Practicum (2 credits)
ONLINE, FALK
Students discover how to make food as medicine in a kitchen setting. This course is a continuation of Healing Foods I (GSN 505). The course examines how bioactive compounds in foods can influence human metabolism and biochemistry. Foods with specific properties, including anti-inflammatory and detoxifying effects, are covered, and students practice food preparation in an active learning kitchen setting. Corequisite: GSN 567E
GSN 572E Indian Cooking (2 credits)
ONLINE, 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, low-calorie, low sodium and Ayurvedic dishes. The Indian concepts of Tridosha (Vata, Pitta, Kapha), individual dietary requirements, and disease-specific diets are also covered.
GSN 573E Childhood Nutrition (2 credits)
ONLINE, CHILDS
This course is an exploration of childhood nutrition addressing nutrient needs vs. children’s food preferences, developmental stages, and intrapersonal, interpersonal and environmental barriers to healthy eating for children. The course will cover physiological, genetic, environmental, and behavioral factors that increase risk for diet-related diseases. The course will emphasize ways to help children build healthy relationship with foods, engage children with their food choices and provide nutrient-dense foods for families. Hands-on cooking experiences within the course will include how to plan and prepare foods with children as the audience and kitchen participant.
GSN 579E Preparation for Nutrition Clinical Rotation (2 credits)
ONLINE, 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 complete trainings in OHSA, HIPAA, CPR, and EPIC. Additional topics include clinic guidelines, safety and emergency medical procedures, and professionalism. This is a pre-requisite course for GSN580E Clinical Nutrition Rotation.
GSN 580E Clinical Nutrition Rotation (2 credits)
ONLINE, 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
GSN839E Croatia Culinary and Cultural Immersion Trip (4 credits)
TIME TBD, GLAVAS
Croatia is one of only seven countries recognized by UNESCO in representing the cultural heritage of the Mediterranean Diet today. This makes Croatia an exceptional location for exploring the practice, research, and theory of the Mediterranean dietary pattern. During this 10-day trip, students explore the diet as it once was and is today, and examine how to translate learnings into the US. They fully immerse themselves in the emblematic communities of the Croatian Mediterranean dietary pattern where they participate in discussions with a food anthropologist, numerous public and private representatives, engage in professional chef-led cooking workshops, a guided herb walk, visit organic food, olive oil, and wine producers, local markets, and several cultural and historic sites.
GSN 585E Nutritional Immunology (4 credits)
ONLINE, ZWICKEY
This online course investigates the role of nutrition in inflammation and immune dysfunction. The immune system plays an enormous role in many chronic disorders, such as diabetes mellitus, allergy, autoimmunity, and cancer. Dietary and phytonutritional influences on the inflammatory process, including both pro-inflammatory and anti-inflammatory effects, are explored in depth in this fun course.
RES 803E Advanced Research Methods (2 credits)
ONLINE, 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.
GSGH821E Tanzania Global Health (6 credits)
CANCELLED, ZWICKEY
This course is a three-week experiential trip with a focus on examining the healthcare system, public health issues, and WHO initiatives in Tanzania. Students will have the opportunity to visit and stay in remote villages to learn about life and medicine in rural areas, observe various urban and rural non-governmental organizations, learn about traditional herbal medicine, and discuss relevant cultural and public health topics.
GSGH 706E Conferences in Global Health (2 credits)
ONLINE, MATY
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 837E Collaborative Global Health Experience (4 credits)
ONLINE, MATY
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 nd/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.