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Master of Science in Nutrition (MScN)
Course Descriptions

Questions? 503.552.1660 / Toll-free 877.669.8737 or admissions@ncnm.edu

Course Descriptions - Required Courses


Farm to Table (LAB)   2 credits – Summer (Fall in nine month program)
Exploring the local food system and promotion of how being involved in the process from farm to table has a beneficial impact not only on individual health, but also for the sustainability of food production and distribution.  Hands-on and field experience will reinforce foundation of course of objectives. The economics and business aspects of farming will also be addressed.

Food Policy   2 credits – Summer (Spring in nine month program)
An examination of the public policy behind food production and distribution and the factors that influence policy development; topics covered include food systems, food needs and food safety, environmental sustainability, accessibility, and food labeling.

Healing Foods (LAB)   2 credits – Summer (Winter in nine month program)
Students will discover how to use food as medicine. They examine how bioactive compounds in foods can influence human metabolism and biochemistry and how food choices impact health and disease. Students will discuss specific foods that can be utilized to support health and prevent disease

Macronutrient Nutrition (series course 1 – 6 weeks/2x/week)   2 credits – Fall
This is an advanced course taking an in-depth look at carbohydrates, proteins, and lipids.  Areas of focus include macromolecule structure, function, digestion, absorption and optimal food sources.

Macronutrient Lab (LAB)   2 credits – Fall
This hands-on class emphasizes the objectives of Macronutrient Nutrition. We will prepare various foods to reinforce our understanding of carbohydrates, proteins, and lipids in relation to healthy cooking.

Nutritional Biochemistry (LAB)   2 credits – Fall
This course provides a focused examination of how food and nutrition impacts our health on a cellular level.         

Nutritional Assessment     2 credits – Fall
Clinical evaluation assessment includes determining an individual’s nutritional status, including anthropometric measurements, nutritional physical, and classifying malnutrition. Dietary evaluation includes determining an individual’s nutritional status, including food frequency questionnaires, diet history, and nutrient intake analysis.

Mindful Eating (LAB)   2 credits – Fall
This course offers an understanding of the art and science of mindfulness in our relationship with food, providing a renewed sense of appreciation and satisfaction when eating.

Micronutrient Nutrition (series course 2 – 6 weeks/2x/week)    2 credits – Fall
This course will examine vitamins, minerals, and water in health and disease.  Understanding specific requirements, function, food sources, and how dietary excess or deficiencies may present clinically.

Micronutrient Nutrition Lab (LAB)   2 credits – Fall
This course provides a practical approach to Micronutrient Nutrition with hands-on preparation of healthy meals and how to incorporate specific nutrients into our diet.     

Community Nutrition & Public Health   2 credits – Winter
This course provides an overview of factors influencing nutritional health within the population at-large, with a brief examination of public and private agencies and their role in community assessment, policy development, and public health assurance.        

Epidemiology   2 credits – Winter
This course investigates the factors that determine and influence the cause, frequency and distribution of disease and health-related concerns.          

Medical Nutrition Therapy   2 credits – Winter
This course focuses on understanding the importance of nutrition intervention for specific disease states, including gastrointestinal disorders, metabolic concerns, cardiovascular disease and hypertension, anemia, renal disease, and bone health.  

Cultural & Traditional Diets (LAB)    2 credits – Winter
This course provides a practical approach to various cultural and traditional diets such as vegetarian, vegan, Halal, and Kosher including weekly preparation of specific foods to complement dietary concepts.

Lifecycle Nutrition I   2 credits – Winter
This course identifies specific nutritional needs and issues during various stages of the lifecycle.  This course will focus on preconception, pregnancy, lactation, and childhood nutrition. 

Health Coaching/Cooking Pedagogy    2 credits – Winter
This course provides a foundation to effectively implement behavior and lifestyle changes for improving health.  Understanding how to utilize goal setting, identifying obstacles to success, and developing support systems will be emphasized.  Experiential learning in the kitchen will ensure proper food preparation techniques, recipes and menu development and food complementation.       

Nutritional Counseling   2 credits – Spring
An interactive assessment of individual nutritional health and status with determination of detailed nutrient needs to improve health and minimize risk of chronic disease.  Effective strategies will be implored to assure patient goals are met and maintained to achieve success.

Nutritional Counseling Practicum   2 credits – Spring
Field experience and observation with health practitioners to reinforce counseling techniques and nutrition education.

Lifecycle Nutrition II   2 credits – Spring
Identifying the specific nutritional needs and issues during various stages of the lifecycle.   This course will focus on adolescent, adulthood, and geriatric nutrition in health and disease.  

Course Descriptions – Elective Courses


Global Cuisine (LAB)   2 credits – elective
An overview of cuisine from around the world and how food availability, local ecosystems, cooking traditions, and cultural differences vary from region to region.  Preparation of regional cuisine each week will support these concepts.

Food Allergies and Intolerances   2 credits – elective
A detailed look at immunological effects of food allergies and intolerances, including potential symptoms, diagnosis, and treatment options to reduce health implications.

Research and Cooking of Therapeutic Diets (LAB)    2 credits – elective
A comprehensive examination of commonly prescribed therapeutic diets including the Mediterranean, Paleo, anti-inflammatory, Blood type, and vegetarian/vegan diets.  Nutrition fundamentals, current research, popular media views, and hands-on cooking of each diet will be thoroughly explored.

Fad Diets (LAB)   1 credit – elective
An examination of popular diets, how they are marketed and suggested to work for weight loss and metabolic issues.

Global and Ecological Food Issues    2 credits – elective
Exploring food systems, food policy, food security and insecurity, and food production, distribution and sustainability from a global perspective.

Nutrition Research and Skills    2 credits – elective
A look at how to conduct nutrition research effectively, from research design methodology to identifying study limitations.  Examination of current literature and how several monumental nutrition studies have impacted our approach to health in the US.

Eating Disorders and Intuitive Eating    2 credits – elective
Abnormal eating patterns will be discussed such as bulimia, anorexia nervosa, and binge eating.  The course will include detailed examination of physiology, psychology, prevention, and treatment of various eating disorders.  Intuitive eating philosophy will be explored to understand how the human body can signal our need for food and nutrition.

Personal Chef and Food Service    2 credits – elective
Individual catering for private service and how to successfully incorporate all aspects of food service and preparation, such as food purchasing, menu development, food pairing, food safety and sanitation, and cooking techniques will be emphasized. This course will include aspects of running a business related to organization, budgeting, marketing, and sales.

Detoxification and Cleanses (LAB)   1 credit - elective
Examination of the body’s natural detoxification processes and how to optimize detoxification through the use of whole food nutrition.