HLTH503: Research Methods in Health (3 hours lecture)

Theoretical and practical experiences in methods of inquiry, designing of research studies, utilization of various tools for gathering data, statistical analysis of data, and writing of research proposals. 3 sh.

Prerequisites: Restricted to Public Health w/conc in Community Health Education (PUBC) MPH, Health Education (HLPE) MA, and Nutrition and Food Science (NUFS) MA majors only.

HLTH526: Curriculum Development in Health Education (3 hours lecture)

Explores educational theories and methodologies as they apply to Health Education. The main focus is on planning, design, implementation, and evaluation of health curricula for a variety of circumstances and groups with strong emphasis on the development of skills and techniques in these areas. Appropriate teaching methods, materials and evaluation procedures are considered. Students explore comprehensive curicula that are appropriate for diverse settings including schools, communities, workplaces and the health care system. 3 sh.

Prerequisites: Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH533: Behavioral Aspects of Diet, Activity and Health (3 hours lecture)

The combination of poor diet and lack of physical activity has been identified as the second leading preventable cause of death in the United States, second only to tobacco. Therefore, understanding and positively changing these bahaviors is of paramount importance for the field of public health. This course examines the epidemiology of population-based dietary and physical activity behaviors, the social and behavioral contexts and meanings of diet and physical activity, their relationships to chronic diseases, and public health intervention approaches. Students use the principle of energy balance -the balance between energy intake (through food and drink) and energy expenditure (primarily through physical activity) - as a framework for studying and intervening in diet and activity behaviors. Students examine issues including overweight and obesity, poverty and food insufficiency, sedentary leisure habits, and the roles of individuals, government, and industry. Students critically analyze current initiatives in the United States and other industrialized nations. Emphasis is placed on theoretically sound intervention approaches and primary prevention through the cultivation of habits that promote health and prevent disease. 3 sh.

Prerequisites: Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH565: Foundations of Epidemiology (3 hours lecture)

Provides an understanding of the epidemiologic method of identifying disease-causing agents. Emphasizes the generation of hypotheses based on descriptive epidemiologic data, the testing of hypotheses by analytical epidemiologic research design, the determination of causality and value of epidemiologic research in developing disease prevention programs. 3 sh.

Prerequisites: Restricted to Public Health w/conc in Community Health Education (PUBC) MPH, Health Education (HLPE) MA & CER and Nutrition and Food Science (NUFS) MS majors only.

HLTH580: Health Policy and Politics (3 hours lecture)

Provides for the study of politics of health care, health policy issues and the health care delivery system. Special emphasis is placed on health policy as it has evolved in response to sociopolitical and economic factors and expected future trends. 3 sh.

Prerequisites: Public Health w/conc: Community Health Education (PUBC) MPH majors only or departmental approval.

HLTH585: Organization and Administration of Health Care Facilities (3 hours lecture)

Analyzes organization and administration of health care facilities. Topics include nature of health care facilities, managerial processes, institutional staffing and productivity, social responsibilities, techniques of managerial innovation, funding sources and health facility legislation. Provides practical applications of relevant theory. 3 sh.

Prerequisites: Health Education (HLED) MA & CER and Public Health w/conc: Community Health Education (PUBC) MPH majors only or departmental approval.

NUFD501: Principles of Nutrition (4 hours lecture)

Topics include advanced study of the biochemical and physiological aspects of human nutrition with emphasis on vitamins, minerals, lipids, protein, carbohydrate, water and energy. 4 sh.

NUFD506: Research and Evaluation in Nutrition and Food Science (1 - 3 hours lecture)

This course gives students a foundation in the design of research in Nutrition and Food Science, and in the analysis of research data in these fields. Students critically evaluate, interpret, and summarize reports of research in articles published in health, nutrition and food science journals. They develop knowledge and skills for posing research questions in Nutrition and Food Science, designing studies to answer the questions, detecting threats to validity of the research, identifying appropriate techniques for analyzing data, performing nutrition/food science data analyses, and reporting on the results in a format suitable for publication in an academic journal. 1 - 3 sh.

NUFD507: Research in Nutrition and Food Science (3 hours lecture)

Designed to provide basic research and statistical literacy so that students can develop a research proposal in its entirety in nutrition and food science. 3 sh.

Prerequisites: NUFD 304; Nutrition and Food Science (NUFS) majors only.

NUFD508: Independent Study in Nutrition and Food Science

An opportunity to study in-depth areas of nutrition and food science which are not offered in the regular curriculum. May be repeated for a maximum of 6.0 credits as long as the topic is different. 1 - 3 sh.

Prerequisites: Departmental approval.

NUFD509: Research Seminar (3 hours seminar)

Carrying out a research study on specific problems of limited scope. Work to be taken in nutrition and food science. 3 sh.

Prerequisites: NUFD 507.

NUFD557: Food Safety (3 hours lecture)

This course is offered for those who must understand food sanitation and safety for effective food management and production. The course emphasizes the understanding of food safety and food sanitation risk management and microbial food contaminants as it encompasses changing federal and state compliance regulations including Hazard Analysis Critical Control Point (HACCP), good manufacturing practices and Safe, Sanitary Operational Procedures (SSOP). 3 sh.

NUFD560: Advanced Nutrition Counseling for Diverse Population Groups (3 hours lecture)

Topics include ethnic variations in health care beliefs; culturally sensitive nutrition counseling skills, developmental skills and dietary behaviors of children, adolescents and aging adults and nutrition counseling approaches for these age groups. Six hours of nutrition counseling clinical experience required. 3 sh.

Prerequisites: NUFD 482.

NUFD570: Selected Topics in Nutrition and Food Science (1 hours lecture)

This course provides students with the opportunity to expand their professional preparation and expertise about selected topics in nutrition and food science not covered in other graduate courses. These topics will be based on significant, emerging nutrition and food problems and issues and on new scientific developments and discoveries pertinent to the nutrition and food science professions. Such issues could include sports nutrition, nutrition in complementary care, environmental nutrition, advanced clinical nutrition, research methodology, gerontology nutrition, and sustainable food systems. 1 - 3 sh.

NUFD573: Food and Nutrition Regulations and Compliances (3 hours lecture)

This course will provide an in-depth understanding of the legal and regulatory compliances of food and dietary supplement products in the United States. Topics will cover issues such as food and food safety regulation, regulatory compliance, Hazard Analysis Critical Control Points (HACCP), International Standards Organization (ISO), the regulation of Genetically Modified Organisms (GMOs), food additives, food labeling, dietary supplements and, more recently, the protection of the food supply from bio or chemo terrorism or "food security." 3 sh.

NUFD577: Social Marketing in Nutrition (3 hours lecture)

Social Marketing in Nutrition course entails a comprehensive view of the applications of social marketing in the design, implementation, and evaluation of nutrition education programs. Social marketing is an audience-centered approach that focuses on multiple, reinforcing channels of communication along with environmental changes to influence behavior. Highlights of social marketing will be presented in light of its usefulness and applicability to nutrition education. 3 sh.

Prerequisites: Basic nutrition course or departmental approval.

NUFD580: Current Applications in Nutrition (3 hours lecture)

This course enables students to develop detailed and in-depth knowledge of recent findings in human nutrition and to apply this knowledge by learning how to write a grant application for funding. Emphasis is placed on the critical review and analysis of recent developments in nutrition research and developing a successful proposal. 3 sh.

NUFD581: Nutrition Education (3 hours lecture)

This course is designed to provide students with skills for developing, implementing, evaluating and funding nutrition education programs for populations with various demographic characteristics. 3 sh.

Prerequisites: NUFD 182 or 192, and BIOL 243 or equivalent.

NUFD583: Nutritional Aspects of Food Processing and Handling (3 hours lecture)

A course designed to study the theory and practice of evaluating food processing from a nutritional standpoint and to compare food availability with the effects that various kinds of processing have on nutrient content. This course is appropriate for graduate students and selected seniors in food and nutrition, food service management, biology, chemistry, and health sciences. 3 sh.

Prerequisites: CHEM 130 and NUFD 150 and NUFD 182 or 192.

NUFD585: Food and Nutrition Issues (3 hours lecture)

An investigation of current issues in food and nutrition with an emphasis on consumer, food industry, government and professional perspectives. 3 sh.

Prerequisites: NUFD 382.

NUFD587: Practicum (3 hours practicum)

This practicum provides students in nutrition, food science and food management with planned supervised experiences in a variety of selected business, agencies or organizations offering nutrition education or food-related services. Students engage in experiential and in-class work at a specific corporate setting, agency or organization, depending on their professional goals and previous experiences. They work productively with business, agencies and/or organizations for a total of 90 hours. 3 sh.

Prerequisites: NUFD 501 and NUFD 585.

NUFD588: Organizational Behavior in Food Businesses (3 hours lecture)

In this course, students critically assess principals of management currently being used in the food industry. In doing so they learn novel approaches to organizational structure and policy and decision-making in the manufacturing, retail restaurant and institutional food sectors. Students analyze food systems and the economic and production activities of food businesses by using economic theories and case studies. 3 sh.

NUFD590: Nutrition Policy (3 hours lecture)

This course introduces students to theories, models, and analytic frameworks for understanding the dynamics of policy making and evaluation processes that address nutrition policy problems. Students develop a project for evaluating policy decision-making, outcomes and impacts. Case studies are used as a teaching tool to underscore policy lessons, facilitate small group discussion, and introduce students to several policy initiatives (i.e., School Meal Programs, Food stamps, Special Supplemental Nutrition Program for Women, Infants and Children). 3 sh.

Prerequisites: Graduate Standing.

NUFD595: Principles of Food Science (3 hours lecture)

This course provides students with advanced knowledge in food science, giving them in-depth exposure to key elements of this growing field of study. Students learn about principles and processes in chemistry and microbiology that are essential to work in food science. They explore the processing of food and food products. They examine concepts of food preservation, the packaging and marketing of foods and global food issues. 3 sh.

Prerequisites: A college level chemistry course or permission of instructor.

NUFD668: Nutrition Assessment (3 hours lecture)

This course covers the systematic principles and comprehensive steps of human nutrition assessment. This includes screening of nutritional status, planning nutrition intervention as well as implementation and evaluation of nutrition intervention processes. The tools and techniques used in nutrition assessment will be utilized by the students in this course. 3 sh.

Prerequisites: Anatomy and Physiology, Chemistry, Biochemistry, Nutrition, or NUFD 501 (Principles of Nutrition), or departmental approval.

NUFD698: Master's Thesis

Independent research project done under faculty advisement. Students must follow the MSU Thesis Guidelines, which may be obtained from the Graduate School. Students should take NUFD 699 if they don't complete NUFD 698 within the semester. 4 sh.

Prerequisites: Departmental approval.

PEMJ539: Advanced Exercise Physiology (3 hours lecture)

An advanced course in exercise physiology. Topics include muscular contraction; bioenergetics; energy expenditure; acid-base balance; gas exchange; and the cardiovascular, pulmonary, endocrine, and nervous system responses to acute exercise. 3 sh.

Prerequisites: An undergraduate course in Exercise Physiology.

PEMJ541: Aerobic Exercise: Testing and Programming (3 hours lecture)

This course focuses on developing the skills necessary to conduct aerobic fitness testing and to prepare aerobic exercise prescriptions/programs. Topics include aerobic fitness testing protocols, assessment of various physiological variables during exercise testing, and aerobic exercise prescription/programs for healthy and special populations. 3 sh.

Prerequisites: An undergraduate course in exercise physiology.

PEMJ543: Anaerobic Exercise: Testing and Programming (3 hours lecture)

The course is an advanced course in neuromuscular resistance training and conditioning and flexibility training. Topics include anaerobic and flexibility fitness testing protocols, and anaerobic and flexibility exercise prescriptions/programs for healthy and special populations. 3 sh.

Prerequisites: An undergraduate course in exercise physiology.