The Human Environmental Sciences (M.S.) specialization in human nutrition prepares students to pursue doctoral study and to practice dietetics at an advanced level. The program develops research skills, stimulates independent thought,and provides detailed up-to-date knowledge of the subject matter.
The Human Environmental Sciences (M.S.) specialization in Restaurant, Hotel and Meetings Management prepares students to excel in upper management positions in hospitality administration as well as preparing students to pursue doctoral study in hospitality management.
- Lawrence, Jeannine
- Meyer, Mary Kay
- Crowe-White, Kristi
- Knol, Linda
- Lawrence, Jeannine
- Severt, Kimberly
- Boyle, Kimberly
- Chen, Hsiangting "Shatina"
- Douglas, Joy
- Ellis, Amy
- Jung, Seung Eun
- Kong, Lingyan
- Niuh, Alvin
- Park, Han-A
- Shin, Yeon Ho
- Tan, Libo
- Bridgewater, Diane
- Blumenthal, Jason
- DeSalvo, Denise
- Greene, Lori
- Hugg, Carla
- McMahon, Shannon
- Dean, Angelique
- Stroud, Matthew
Focuses on advanced skills in nutrition counseling that incorporates behavioral theory and motivational interviewing.
Focuses on principles, problems, and programs in community nutrition with an emphasis on community needs assessment.
Explores the techniques and strategies used in community nutrition; focuses on facilitation of community interventions, development of community partnerships and collaborative programs.
This course will focus on the scientific evidence that supports nutrition recommendations that result in optimal health for mothers and their infants. Methods of assessing nutritional status are included. The impact of insecurity and obesity on the nutritional status of mothers and their infants will be discussed.
Discussion of the scientific evidence that supports nutrition recommendations that result in optimal health for young children and adolescents. Explores determinants of nutritional status and public health strategies for prevention of prevalent nutritional concerns.
Focuses on the physiological, genetic, environmental, and behavioral factors that predispose children and adolescents to obesity; explores the clinical and public health strategies for treatment and prevention.
Evidence-based solutions in the prevention and treatment of the most prevalent nutrition-related chronic diseases are discussed. Current research is translated into health promotion and disease prevention strategies and plans.
Lectures and reports on the physiological functions, metabolism, and interpretation of current research in vitamins and minerals.
In-depth discussion of carbohydrates, lipids, and protein metabolism. Discussion and interpretation of recently published research in peer-reviewed journals.
The focus of this course is to prepare clinicians to work in interprofessional practice teams to meet the complex and multidimensional needs of Veterans and rural populations, with a special emphasis on the effects of multiple chronic conditions.
The focus of this course is to train clinicians to work in interprofessional practice teams to meet the complex and multidimensional needs patients with multiple chronic conditions living in rural areas. Instructor permission only.
Critical review of the physiological basis for nutritional management in the prevention and/or treatment of diseases of the cardiovascular, gastrointestinal, endocrine, hepatic, and renal systems.
Methods of assessing nutritional requirements of the critically ill patient and of delivering and monitoring enteral and parenteral nutrition are presented.
Current problems in food systems management are presented, with emphasis on theories of management and integration of management functions.
Instructor permission required.
No description available.
Experimental or analytical investigation of a food or nutrition-related issue. This course may be the capstone experience for the masters degree under Plan II and should be the last course the student takes prior to graduating.
Faculty mentored development of graduate thesis research.
This course is intended for graduate students in health-related professions. Principles of epidemiology are discussed and their application to nutrition. This course provides information on research methods to assess exposure through collection of dietary and biological data, evaluate quality of these data, conduct appropriate analyses, and draw valid conclusions.
Focuses on developing Competency in Learning system design, with special emphasis on dietetics education at the college level.
An applied seminar in the secondary analysis of survey data.
Participation in a cooperative faculty-student research project related to nutrition or food science.
Exploration of legal problems facing the hospitality industry. Legal cases related to restaurants, hotels, and meeting facilities are examined. Concerns and problem-solving for issues of risk management are explored.
An examination of contemporary leadership and management theories and practices used in the hospitality industry.
Exploration of financial tools and techniques used in making effective managerial, business and operational decisions in hospitality organizations.
This course will focus on the application of financial management tools used to assist managers in the hospitality industry. Financial concepts will be examined as they relate to management decision making. Emphasis will be on interrupting financial data and communicating results to operation managers. Students should have completed an undergraduate course in Accounting or Finance prior to registering for this course.
Formulation, development, and implementation of strategic management in the hospitality and tourism industry.
An exploration of a variety of issues of importance to effective management of food service operations. Topics vary to meet students' interests and issues facing the food service industry.
Problems related to the operations of hospitality organizations such as hotel, restaurants, clubs and conventions and meeting management facilities.
Discussion, reading, and exploration of operational issues related to the hospitality industry.
Experimental or analytical investigation of a topic in restaurant, hotel, or meeting management.
Faculty-mentored development of graduate thesis research.