COURSE INFORMATION
Nutrition

ID202 Physical Growth and Development
Spring 2
Department of Society, Human Development and Health and the Department of Nutrition
Dr. K. Peterson
2.5 credits
Course offered not 2007-2008. Offered alternate years.
Lectures, seminars. Two 2-hour sessions each week.

Provides an in-depth treatment to the principles and assessment of physical growth, development and maturation that are the basis for monitoring the health of populations of mothers and children from conception through adolescence. Selection, measurement, and interpretation of anthropometric indicators of growth and body size are discussed in detail. Public health implications of the study of growth and development are also considered, including reference growth curves, secular trends in obesity, maturation, and stature; and strategies for individual and population-based growth monitoring and implications for design of nutrition interventions and primary care in the U.S. and in international settings.
Course Activities: Seminar participation.
Course Note: Knowledge of basic biology recommended.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID206 Scientific Writing in Nutrition and Epidemiology
Spring
Department of Nutrition, Department of Epidemiology
Dr. F. Sacks
2.5 Credits
Seminars. One 2-hour session each week.

This course is designed for nutrition/epidemiology doctoral degree students. Others may be admitted after discussion with the instructor. The course will cover organization of scientific papers, presentation of data in graphical and tabular forms, and style. The course is designed for advanced students who are beginning to work on a paper for publication. Each section of a paper will be discussed extensively. The goal is for each student to have a manuscript ready for submission to a peer review journal at the end of the course.
Course Activities: Principles of scientific writing will be taught. Students will work on their papers independently, under the overall supervision of their own faculty advisors. Each student will critique the papers of classmates. The instructor will guide the discussion and use the paper to make additional points of constructive criticism, which will serve to illustrate the principles enunciated at the beginning of the class. Guidelines for journals and co-author criteria will be discussed. Approach to revisions based on reviewers' comments will be covered.
Course Note: Enrollment limited to 6 students; signature of instructor required. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID209 Nutrition in Child Growth and Development
Spring
Department of Society, Human Development, and Health and the Department of Nutrition
Dr. J. Dwyer
2.5 credits
Course not offered 2006-2007. Alternate year course.
Lectures, case studies. One 2-hour session each week.

Examines principles and practical problems encountered in developing policies and programs involving nutritional issues, growth and development. Lectures on general principles or elements of nutrition provide background setting for policy and are designed to help students base their judgments on scientific evidence. Discussions involve case studies of recent relevant policy issues in industrialized and developing countries. Student papers, presentations and discussions focus on either policy or scientific issues of importance.
Course Activities: Lectures, video presentations, case studies, and discussion, student presentations. (5.06)

Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID214 Nutritional Epidemiology
Spring
Department of Nutrition and the Department of Epidemiology
Dr. D. Michaud, Dr. W. Willett
2.5 credits
Lectures. One 2-hour session each week.

Reviews methods for assessing the dietary intake of populations and individuals. Students gain experience in the actual collection, analysis and interpretation of dietary intake. The course also reviews several specific diet/disease relationships, integrating information from international studies, secular trends, clinical trials, analytical epidemiology, and animal experiments.
Course Note: BIO 200, BIO 201 or BIO 200s and BIO 200t, and EPI 200, EPI 201 or EPI 208 required; familiarity with regression/ANOVA recommended; signature of instructor required for students who have not taken a course in nutrition. (6.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID221 Nutritional Epidemiology II
Fall
Department of Nutrition and the Department of Epidemiology
Dr. A. Ascherio, Department Members
2.5 credits
Course not offered 2006-2007. Offered alternate years.
Lectures, case studies. One two-hour session each week.

This course addresses methodological aspects of research in nutritional epidemiology. Topics include validation studies, adjustment for energy intake, and correction of measurement error. Theoretical as well as practical aspects will be covered. This course is intended primarily for students interested in doing epidemiologic research.
Course Activities: Review of original articles, data analyses, computer simulations.
Course Note: BIO 210 or equivalent required; ID214 required. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID238 Programs and Principles of Public Health Nutrition
Spring 2
Department of Nutrition and Department of Society, Human Development and Health
Dr. K. Peterson
2.5 credits
Course not offered 2006-2007. Offered alternate years.
Course Canceled 2007-2008.
Lectures. Two 2-hour sections each week.

The ability to translate nutrition and public health research to practical applications on the community and population level is increasingly becoming critical in the practice of public health nutrition. This course is designed for both masters and doctoral level students interested in acquiring skills for linking nutrition research to action in US and international settings; post-doctoral fellows with relevant applied research interests are welcomed. The course provides an introduction to research and practice of public health nutrition in both the US and abroad by presenting conceptual and methodological perspectives on topics ranging from existing nutrition programs and policies to planning and evaluation, to nutritional surveillance. Participatory, interdisciplinary approaches to research and practice are discussed and incorporated into student workgroup activities.
Course Activities: Discussions, assigned readings, class exercises, class presentations and written group project.
Course Note: Enrollment limited to 30 students. Prior coursework recommended in one or more of the following areas: nutrition, exercise physiology, program and policy implementation and evaluation, participatory and community-based public health practice and research.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID510 Nutritional Epidemiology of Cancer
Fall 2
Department of Epidemiology and Department of Nutrition
Dr. S. Smith-Warner, Dr. E Giovannucci
2.50 credits
Course Not Offered 2008-2009.
Lectures and Seminars. Two 2-hour sessions each week.

This course will examine several current nutrition and cancer research areas with a focus on critical evaluation of recent publications, discussion of methodologic issues, and mechanistic studies. The different components of putting together a research grant will also be discussed.
Course Activities: class participation, oral presentation, final project that is a grant proposal on a specific nutritional factor and cancer association.
Course Note: ID214 or signature of instructor required. (8.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID512 Molecular Basis of Nutritional and Metabolic Diseases
Spring
Department of Genetics and Complex Diseases and Department of Nutrition
Dr. G. Hotamisligil, Dr. C. H. Lee
2.5 credits
Seminars. One 2-hour session and one 1-hour seminar each week.

Students have an opportunity to review and analyze key papers that provide physiological and molecular evidence that bears on a topic of current interest in human nutrition and related disorders. Additionally, students learn skills necessary for critical thinking, and oral and written presentations.
Course Note: HSPH degree candidates only; signature of instructor required.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID520 Advanced Topics in Nutrition and Cancer
Spring 2
Dr. S. Smith-Warner, E. Cho
1.25 credits
Lectures and seminars. One 2-hour session each week.

This course will discuss in detail a variety of associations between food and nutrient intakes and the risk of cancer (as chosen by the students enrolled in the course) to provide a wide scope of current findings on nutrition and cancer. For each class a student will be responsible for selecting a current nutrition and cancer topic for the class to discuss, providing a brief overview of the topic prior to the class discussion, and leading the class discussion on that topic.
Course Activities: be a discussion leader; give a brief seminar on a nutrition and cancer association, write critical reviews of research articles, participate in class discussion
Course Note: ID214 or signature of instructor required (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

ID537 Obesity Epidemiology
Fall
Department of Epidemiology, Department of Nutrition
Dr. E. Villamor, Dr. F. Hu
2.5 Credits
Lectures. One 2-hour session each week.

This course reviews current evidence on the burden, causes, consequences, and prevention of obesity from an epidemiological perspective. The course also reviews common epidemiologic methods to conduct obesity research and provides students with skills to critically analyze studies in obesity epidemiology. The policy and public health implications of recent findings in obesity research are discussed through case-studies.

Course Note: BIO 200, BIO201 or BIO200s and BIO200t, and EPI 200, EPI201 or EPI208 required.

Course Evaluations

NUT201 Principles of Nutrition
Fall 2
Dr. C. Lo, Department Members
2.5 credits
Lectures. Two 2-hour sessions each week.

Overview of nutrition from epidemiologic, clinical, metabolic, and international perspectives, including nutritional assessment, malnutrition, obesity, eating disorders, relationships between nutrition and cancer and heart disease, and special topics of interest to students. No previous scientific background is required. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT202 The Science of Human Nutrition
Spring
Cross-listed at FAS as BPH-222 and at HMS as BPH-733.0
Dr. Lo, Dr. F. Sacks, Department Members
5 credits
Lectures. Two 2-hour sessions each week.

This course reviews the biochemistry of carbohydrates, fats, proteins, vitamins, and minerals in the context of human disease. Contemporary topics are emphasized. Particular emphasis is given to current knowledge of the mechanisms that may explain the role of diet in the causation and/or prevention of ischemic heart disease, diabetes, obesity, hypertension, and cancer.
Course Note: NUT 201 is recommended; prior familiarity with nutrition and the health sciences expected, as well as a basic knowledge of biochemistry and human physiology. (6.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT203 Nutrition Seminars - Part I
Fall
Dr. W. Willett, Department Members
1.25 credits
Seminars. One 1-hour session each week.

The Human Nutrition Seminars are held every Monday and focus in methodologic and applied areas of Nutrition. They consist of presentations by faculty or invited speakers. Generally taken by first year students. Attendance will be taken.Course Note: Pass/Fail only; HSPH degree candidates only. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT205 Advanced Topics in Nutrition Part II
Fall
Dr. Campos
2.5 credits
Lectures. Two-1 hour sessions each week.

Students participate in and present seminars reviewing current research and publications related to nutrition in addition to attending advanced seminars presented by faculty and guest speakers. This course intends to provide practical training in the communication skills for oral presentations. Students will be involved in seminar presentations of topics including both basic research and applied areas of human nutrition.
Course Note: Signature of instructor required.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT206 Nutrition Seminars, Part II
Spring
Dr. W. Willett, Department Members
1.25 credits
Seminars. One 1-hour session each week

Seminar series on current topics in nutrition, usually taken by second year doctoral students.
Course Note: Pass/Fail only; HSPH degree candidates only. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT209 Seminars in Food Science and Technology
Fall
Dr. C. Lo, Department Members, Guest Lecturers
2.5 credits
Seminars, discussions. One 2-hour session each week.

The nutritional health of the public begins with food. There are two goals of this course: (1) To learn the basics of food science and technology, including food composition, chemistry, processing, and engineering; and (2) to understand how the broader food environment, including agricultural practices, food policy, and food trade, affects food availability and consumption. Through lectures, discussions, and group projects, students will be challenged to think critically about how the food supply impacts public health. (5.06)


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT210 Nutritional Problems of Less-Developed Countries
Spring
Dr. W. Fawzi
2.5 credits
Lectures. One 2-hour session each week.

Discusses the nutrition problems of less-developed countries. Reviews the epidemiological, biological and behavioral consequences of malnutrition. Emphasizes infectious disease (HIV, TB, malaria, diarrhea, among others) and perinatal outcomes (e.g. fetal loss, low birth weight, pre-eclampsia) including issues relevant to the formulation of nutrition policy and programs.
Course Note: No auditors.
Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT215 Research Techniques in Nutritional Biochemistry
Fall 1
Dr. M. Wessling-Resnick, Members of the Program in Nutritional Biochemistry
Previously NUT214
2.5 Credits
Laboratories. Fifteen hours minimum each week.

Students rotate through the laboratories (one each period) of participating faculty members in order to learn current tecniques applied to molecular cellular, and biochemical research. Students present oral and written reports on the research they have completed.

Course Note: Generally limited to Nutritional Biochemistry students in the Department of Nutrition; must register for course in each appropriate semester; signature of instructor required. Ordinal grading option only.

Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT215 Research Techniques in Nutritional Biochemistry
Fall 2
Dr. M. Wessling-Resnick, Members of the Program in Nutritional Biochemistry
Previously NUT214
2.5 Credits
Laboratories. Fifteen hours minimum each week.

Students rotate through the laboratories (one each period) of participating faculty members in order to learn current tecniques applied to molecular cellular, and biochemical research. Students present oral and written reports on the research they have completed.

Course Note: Generally limited to Nutritional Biochemistry students in the Department of Nutrition; must register for course in each appropriate semester; signature of instructor required. Ordinal grading option only.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT215 Research Techniques in Nutritional Biochemistry
Spring 1
Dr. M. Wessling-Resnick, Members of the Program in Nutritional Biochemistry
Previously NUT214
2.5 Credits
Laboratories. Fifteen hours minimum each week.

Students rotate through the laboratories (one each period) of participating faculty members in order to learn current tecniques applied to molecular cellular, and biochemical research. Students present oral and written reports on the research they have completed.

Course Note: Generally limited to Nutritional Biochemistry students in the Department of Nutrition; must register for course in each appropriate semester; signature of instructor required. Ordinal grading option only.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT215 Research Techniques in Nutritional Biochemistry
Spring 2
Dr. M. Wessling-Resnick, Members of the Program in Nutritional Biochemistry
Previously NUT214
2.5 Credits
Laboratories. Fifteen hours minimum each week.

Students rotate through the laboratories (one each period) of participating faculty members in order to learn current tecniques applied to molecular cellular, and biochemical research. Students present oral and written reports on the research they have completed.

Course Note: Generally limited to Nutritional Biochemistry students in the Department of Nutrition; must register for course in each appropriate semester; signature of instructor required. Ordinal grading option only.


Course evaluations are an important method for feedback on the quality of course offerings. The submission of a course evaluation is a requirement for this course. Your grade for the course will be made available only after you have submitted responses to at least the first three questions of the on-line evaluation for this course.
Course Evaluations

NUT226 Seminar in Nutrition and Food Policy
Fall
Dr. C. Lo
1.25 credits
Seminar. 1.5 hours every other week.

Student-led seminar based on recent food policy controversies, such as the Women's Health Initiative studies on low-fat diets and cancer, calcium and vitamin D supplements, food pyramid and dietary guidelines and obesity excess mortality and their implications for food policy.

We will discuss one or two relevant papers in food policy per course session. Some of the papers/topics could be set before the start of the course and some can be proposed and chosen by the students in the course-to encourage students to explore and share their interests. Guest speakers will be invited.
Course note: Pass/fail grading option only. (5.06)
Course Evaluations

NUT226 Seminar in Nutrition and Food Policy
Spring
Dr. C. Lo
1.25 credits
Seminar. 1.5 hours every other week.

Student-led seminar based on recent food policy controversies, such as the Women's Health Initiative studies on low-fat diets and cancer, calcium and vitamin D supplements, food pyramid and dietary guidelines and obesity excess mortality and their implications for food policy.

We will discuss one or two relevant papers in food policy per course session. Some of the papers/topics could be set before the start of the course and some can be proposed and chosen by the students in the course-to encourage students to explore and share their interests. Guest speakers will be invited.
Course note: Pass/fail grading option only.
Course Evaluations

NUT300 Independent Study/ Tutorial
Fall 1
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of the regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special topic listed under NUT 301. (5.06)


Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/fail only; signature of instructor required.

Course Evaluations

NUT300 Independent Study/ Tutorial
Fall
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special projects listed under NUT301.
Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/ fail only; signature of instructor required.

Course Evaluations

NUT300 Independent Study/ Tutorial
Fall 2
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special projects listed under NUT301.
Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/ fail only; signature of instructor required.

Course Evaluations

NUT300 Independent Study/ Tutorial
Spring 1
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special projects listed under NUT301.
Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/ fail only; signature of instructor required.

Course Evaluations

NUT300 Independent Study/ Tutorial
Spring
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special projects listed under NUT301.
Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/ fail only; signature of instructor required.

Course Evaluations

NUT300 Independent Study/ Tutorial
Spring 2
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special projects listed under NUT301.
Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/ fail only; signature of instructor required.

Course Evaluations

NUT300 Independent Study/ Tutorial
WinterSession
Department Members
Time and credit to be arranged.

An opportunity for independent study is offered for interested and qualified students or small groups of students. Arrangements must be made with individual faculty members and are limited by the amount of faculty time available. These programs are open to all students who wish to go beyond the content of regular courses. Independent study work can include laboratory studies, projects in applied nutrition, library research, or the following special projects listed under NUT301.
Course Note: Completed independent study contract is required at the time of registration; maximum of 5 credits per independent study topic; pass/ fail only; signature of instructor required.

Course Evaluations

NUT301 Nutrition/Health Promotion in the Mass Media
Fall
Department Members
2.5 credits

The role of the mass media and social marketing in the promotion and adoption of healthy eating practices; extent and quality of coverage in various mass media outlets; creating messages for mass media use; effectiveness of existing mass communication campaigns in nutrition.
Course Note: NUT 201 or equivalent required; background in behavioral sciences or education recommended; completed independent study contract required at time of registration; maximum of 5 credits per independent study topic; pass/fail only; signature of instructor required. (5.06)

Course Evaluations

NUT301 Nutrition/Health Promotion in the Mass Media
Spring
Department Members
Time and credit to be arranged.

The role of the mass media and social marketing in the promotion and adoption of healthy eating practices; extent and quality of coverage in various mass media outlets; creating messages for mass media use; effectiveness of existing mass communication campaigns in nutrition.
Course Note: NUT 201 or equivalent required; background in behavioral sciences or education recommended; completed independent study contract required at time of registration; maximum of 5 credits per independent study topic; pass/fail only; signature of instructor required. (5.06)

Course Evaluations

NUT306 Nutrition: Developing the Applied Research Practicum in PH
Fall
Dr. T. Fung, Dr. A. Lindsay
1.25 credits

Students will receive 1.25 for individually planning their Public Health Nutrition practicum over a period of up to 16 weeks. Instructors will provide individual supervision of this process. This will usually take place during the fall of the second year of doctoral study but could take place earlier, depending upon prior experience and the student's individual program of study.
Course Note: Instructor's signature required; Pass/Fail grading option only

Course Evaluations

NUT306 Nutrition: Developing the Applied Research Practicum in PH
Spring
Dr. T. Fung, Dr. A. Lindsay
1.25 credits

Students will receive 1.25 for individually planning their Public Health Nutrition practicum over a period of up to 16 weeks. Instructors will provide individual supervision of this process. This will usually take place during the fall of the second year of doctoral study but could take place earlier, depending upon prior experience and the student's individual program of study.
Course Note: Instructor's signature required; Pass/Fail grading option only

Course Evaluations

NUT308 Applied Research Practicum in Public Health Nutrition
Fall
Dr. T. Fung, Dr. A. Lindsay
Time and credit to be arranged

In addition to formal thesis research projects, doctoral students in Public Health Nutrition are required to complete a research practicum in a U.S. or international public health setting involving supervised field work. Graduate students who are not formally enrolled in the Public Health Nutrition doctoral concentration but who desire nutrition research experience in an applied setting may take the course after special consultation with the instructor(s). The practicum is completed individually by students under the supervision of a faculty member. It will be pass/fail and worth a minimum of 5 credits. The practicum will cultivate field research skills, leadership skills, integrate and strengthen technical knowledge and quantitative skills, and enhance oral and written communication skills. It will also cultivate the capacity to work with others in a substantial project that responds effectively and creatively to the needs of an organization. Projects may be in the areas of nutrition/physical activity program planning and evaluation, policy development, research methods, project management, mass media communication, information dissemination and intervention. The practicum includes a research component in the form of data collection and analysis, or outcome evaluation.
Course Note: NUT306 required; instructor's signature required; Pass/Fail grading option only.

Course Evaluations

NUT308 Applied Research Practicum in Public Health Nutrition
Spring
Dr. T. Fung, Dr. A. Lindsay
Time and credit to be arranged

In addition to formal thesis research projects, doctoral students in Public Health Nutrition are required to complete a research practicum in a U.S. or international public health setting involving supervised field work. Graduate students who are not formally enrolled in the Public Health Nutrition doctoral concentration but who desire nutrition research experience in an applied setting may take the course after special consultation with the instructor(s). The practicum is completed individually by students under the supervision of a faculty member. It will be pass/fail and worth a minimum of 5 credits. The practicum will cultivate field research skills, leadership skills, integrate and strengthen technical knowledge and quantitative skills, and enhance oral and written communication skills. It will also cultivate the capacity to work with others in a substantial project that responds effectively and creatively to the needs of an organization. Projects may be in the areas of nutrition/physical activity program planning and evaluation, policy development, research methods, project management, mass media communication, information dissemination and intervention. The practicum includes a research component in the form of data collection and analysis, or outcome evaluation.
Course Note: NUT306 required; instructor's signature required; Pass/Fail grading option only.

Course Evaluations

NUT308 Applied Research Practicum in Public Health Nutrition
Summer
Dr. T. Fung, Dr. A. Lindsay
Time and credit to be arranged

In addition to formal thesis research projects, doctoral students in Public Health Nutrition are required to complete a research practicum in a U.S. or international public health setting involving supervised field work. Graduate students who are not formally enrolled in the Public Health Nutrition doctoral concentration but who desire nutrition research experience in an applied setting may take the course after special consultation with the instructor(s). The practicum is completed individually by students under the supervision of a faculty member. It will be pass/fail and worth a minimum of 5 credits. The practicum will cultivate field research skills, leadership skills, integrate and strengthen technical knowledge and quantitative skills, and enhance oral and written communication skills. It will also cultivate the capacity to work with others in a substantial project that responds effectively and creatively to the needs of an organization. Projects may be in the areas of nutrition/physical activity program planning and evaluation, policy development, research methods, project management, mass media communication, information dissemination and intervention. The practicum includes a research component in the form of data collection and analysis, or outcome evaluation.
Course Note: NUT306 required; instructor's signature required; Pass/Fail grading option only.

Course Evaluations

NUT350 Research
Fall 1
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department. Research topics that may be taken under the direction of the faculty are listed below.
Course Note: Pass/Fail only; maximum of 20 credits; signature of instructor required. (5.06)

Course Evaluations

NUT350 Research
Fall
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT350 Research
Fall 2
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT350 Research
Spring 1
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT350 Research
Spring
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT350 Research
Spring 2
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT350 Research
WinterSession
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT400 Non-Resident Research
Fall 1
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department. Research topics that may be taken under the direction of the faculty are listed below.
Course Note: Pass/Fail only; maximum of 20 credits; signature of instructor required. (5.06)

Course Evaluations

NUT400 Non-Resident Research
Fall
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT400 Non-Resident Research
Fall 2
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT400 Non-Resident Research
Spring 1
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT400 Non-Resident Research
Spring
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT400 Non-Resident Research
Spring 2
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

NUT400 Non-Resident Research
WinterSession
Department Members
Time and credit to be arranged.

For doctoral candidates who have passed their school-wide Oral Qualifying Examination and who are undertaking advanced work along the lines of fundamental or applied research in the department.
Course Note: Pass/fail only; maximum of 20 credits, signature of instructor required.

Course Evaluations

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