Practical field experience in human nutrition. Prerequisite: NUTRITN 352

Mainly for candidates for the Master of Science degree who do not write a thesis. Original research expected. Two bound copies of a written report of the study required by the department. Credit, 3-6.

Mainly for candidates for the Master of Science degree who do not write a thesis. Original research expected. Two bound copies of a written report of the study required by the department. Credit, 3-6.

A practice-based approach to public health nutrition processes through readings, lectures and active participation; assessing community needs, priorities and goals; implementing nutrition interventions; designing nutrition plans; building coalitions; and preparing grant applications.

Knowledge of dietary treatment of diseases (Medical Nutrition Therapy) applied in simulated one-on-one counseling settings. Topics include: interviewing/listening skills, assessing readiness, developing care plans, multicultural counseling, computerized diet analysis.

This class is designed to help you reflect and integrate what you have learned from your nutrition coursework as well as that from your Gen Ed courses and other experiences that have contributed to your development on the way to your final year at UMass. The goal of this course is for students to develop insight into the epidemiologic, physiologic, biochemical and nutritional complexities of major diet-related diseases in the United States. It satisfies the Integrated Experience requirement for BS-Nutrition majors.

This course will focus on how culture and ethnicity affect dietary practices and health in the US. The influence of acculturation, food security and politics on food availability, food practices and health outcomes will be discussed, along with health and health disparities in different cultural/ethnic groups. Emphasis will also be on cross-cultural communication processes to address health and nutrition concerns in research and practice.

This course is designed to build skills and techniques required to effectively plan, implement and evaluate nutrition education in diverse communities. This course is also a Service Learning course, and as such provides an opportunity for students to apply nutrition knowledge through team-based projects, in collaboration with community partners.

Not available at this time

Not available at this time