Courses

This course will prepare students for laboratory based clinical exercise assessments through hands on experience and guided case studies. Focus will be given to cardiovascular, musculoskeletal, and pulmonary assessments. This course will discuss the underlying pathology of a variety of metabolic and lifestyle disease with specific emphasis on exercise prescription for the prevention and treat of lifestyle diseases. This course will center on 4 primary domains: 1) Patient/ Client Assessment, 2) Exercise Prescription, 3) Program implementation/ongoing support, 4) Leadership and Counseling. (3 Units)

This course will examine the role of nutrition in promoting, maintain and improving health in the community. The course also discusses health care policy, health care delivery systems, food and nutrition services for different groups, global health issues, grant writing, program planning, nutrition marketing and health promotion, and culture and diversity issues. (3 Units)

Students will learn advanced communication skills and topics in dietetics; use of appropriate education theory, techniques, and media in nutrition education, counseling theories and negotiation, interviewing, and counseling skills in individual and group counseling will be emphasized. (3 Units)

Biochemistry course with emphasis on energy-yielding macronutrients, including the energetics of metabolism; the structure and metabolism of proteins, carbohydrates, and lipids; related integration and interrelation of metabolic systems. (3 Units)

This course will expand upon the knowledge of basic nutrition science and emphasizes integrative and functional approach to nutrition. The course reviews the fundamental principles and perspectives of conventional, traditional, integrative, and functional medical models to identify best practices for nutritional care. Concepts and tools used within these practices and how they align with the integrative practitioner's goal for personalized, whole-person, relationship-centered, and environmentally sensitive care will be discussed. (3 Units)

This advanced-level course in lifecycle nutrition provides an in-depth exploration of the nutritional needs and challenges across the human lifespan, from preconception through older adulthood. The course examines the physiological, metabolic, and behavioral changes that occur at different stages of life and how nutrition plays a pivotal role in health promotion, disease prevention, and management. Topics include maternal and fetal nutrition, pediatric growth and development, adolescent nutrition, the aging process, and the management of age-related diseases such as osteoporosis, cardiovascular disease, and cognitive decline. Students will also explore the impact of chronic conditions, socio-cultural influences, and public health policies on nutrition across the lifespan. (3 Units)

This course will provide a critical evaluation of issues, concepts, and controversies surrounding nutritional supplement use and nutraceuticals in relation to health. Emphasis on the importance of scientific investigations and evidenced-based practice to evaluate the efficacy and safety of using nutritional supplements and nutraceuticals will be made. (1 Units)

Students will learn about the historically shifting boundaries between medicine, psychology and religion in the West. Students will evaluate the health impact of patients' religious and spiritual beliefs and practices and whether and how the effects of spiritual practices can be measured. Finally, students will evaluate different models for integrating traditional and alternative therapies with Western biomedicine and learn best practices for assessing and meeting patients' spiritual and mental health needs. (3 Units)

Nutrigenetics elucidates the relationship between human genome, nutrition and health, introducing how nutrients, life pattern, environmental factors influence gene expression and disease risks through epigenetic mechanisms. (3 Units)

A study of principles and procedures for food systems including techniques of food preparation, development, modification and evaluation of recipes, menus and products acceptable to diverse groups. Students will study the microorganisms specifically related to the fermentation, preservation, stability, safety, and flavor of foods. (3 Units)

This course provides an advanced level of understanding of biochemistry, physiology, pathology of human diseases, including liver disease, cardiovascular disease, diabetes, renal disease, cancers, metabolic disorders, with emphasis on nutrition-related mechanisms, metabolisms, and clinical interventions. (3 Units)

This course is designed to teach functions of management; discusses business and management theories to develop and deliver institutional food and nutrition programs or services; evaluation of budget and interpretation of financial data; procurement and forecasting; apply the basic principles of human/financial resource management; marketing principles; evaluate and apply data to make high-quality management decisions for continuous quality improvement (CQI) of food and nutrition programs and services. (3 Units)

This course is designed to provide an experiential learning for students to know, show, and demonstrate understanding and mastery of concepts of community nutrition. Students will undertake at least 300 hours of supervised practiced in assigned ACEND approved public and community nutrition rotation sites. (5 Units)

This course is designed to provide an experiential learning for students to know, show, and demonstrate understanding and mastery of medical nutrition therapy. Students will undertake at least 400 hours of supervised practiced in assigned ACEND approved clinical rotation sites. (5 Units)

This course is designed to provide an experiential learning for students to know, show, and demonstrate understanding of nutrition and food service management. Students will undertake at least 300 hours of supervised practiced in assigned ACEND approved nutrition and food service rotation sites. (5 Units)

This course is designed to provide an experiential learning for students to know, show, and demonstrate understanding and mastery of concepts in integrative nutrition. Students will undertake at least 100 hours of supervised practiced in assigned ACEND approved community nutrition, medical nutrition, or food service management sites. (2 Units)