MSN 6100 Principles of Functional Medicine - Fall 2017

This course presents the fundamental concepts of functional medicine, including genetic predisposition to illness, biochemical individuality, environmental factors (nutrition/diet, xenobiotics, exercise, physical trauma, psychosocial changes), physiologic functions and imbalances, triggers and mediators of illness, common clinical imbalances (oxidative and reductive stress, energy production, structural integrity, assimilation, immune surveillance and inflammation, other defense mechanisms, hormone and neurotransmitter regulation, detoxification and biotransformation, nutritional genomics, and the relationships of mental, emotional and spiritual elements to health and healing). The personalized, whole-person, integrated systems approach of functional medicine will be compared and contrasted to conventional approaches to healthcare. Specialized clinical 54 assessments, diagnostic functional tests and measures/biomarkers of allostatic load will be explored, along with some of the core therapeutic approaches used in many patients. This course lays the foundation for many of the subsequent courses in this degree program and must be taken in the first quarter of the program.

MSN 6200 Nutritional Biochemistry - Fall 2017

This course provides an overview of essential concepts in human biochemistry and links those concepts to specific applications in clinical nutrition. The course will examine the biological roles of macro- and micronutrients and their metabolism using basic knowledge in physiology, biochemistry and molecular biology. Topics include carbohydrates and energy metabolism, protein and amino acids, bioactive peptides, enzymes, fiber, lipids, the arachidonic acid cascade, minerals, water-soluble and fat-soluble micronutrients, along with an introduction to energy production, reductionoxidization balance, and biochemical individuality. Students will explore the relationships of nutrients to major health disorders, including cardiovascular disease, diabetes and cancer.

MSN 6202 Sports Nutrition and Exercise Metabolism (Section 1) - Fall 2017

This course focuses on nutrition considerations and applications in exercise, athletes, performance enhancement, and weight management. Fitness promoting programs are compared and contrasted, and the evidence supporting various programs is evaluated. Pre-participation guidelines are reviewed.

MSN 6202 Sports Nutrition and Exercise Metabolism (Section 2) - Fall 2017

This course focuses on nutrition considerations and applications in exercise, athletes, performance enhancement, and weight management. Fitness promoting programs are compared and contrasted, and the evidence supporting various programs is evaluated. Pre-participation guidelines are reviewed.

MSN 6204 Gastrointestinal Imbalances - Fall 2017

This course presents an overview of the metabolism of the gastrointestinal system, with an emphasis placed on the nutritional implications of dysfunctional digestion or absorption, intestinal membrane integrity and permeability, alterations in GI microbiological flora and gut ecology, hepatoenteric cycles, hydrochloric acid and digestive enzymes, assimilation of nutrients, and the GI immune system. Nutritional support of GI function and repair is emphasized. Health disorders reviewed include inflammatory bowel diseases, irritable bowel syndrome, gluten sensitivity, autism, and disorders of systemic inflammation.

MSN 7102 Oxidative/Reductive Dynamics and Energy Production - Fall 2017

This course examines the mechanisms leading to oxidative or reductive stress and the impact of those reactions on the development of chronic disease. Production of free radical and reactive oxygen species, and the nitric oxide cycle are covered in depth. Mitochondrial dysfunction and other mechanisms of abnormal energy production are reviewed. Relevance to conditions such as neurodegenerative disorders, chronic fatigue, and fibromyalgia will be emphasized.

MSN 7200 Immune Imbalances and Inflammation - Fall 2017

This course explores inflammation and immune dysfunction as common pathogenic mechanisms in many chronic disorders, such as diabetes mellitus, hypertension, allergy, and autoimmunity. Dietary and (phyto)nutritional influences on the inflammatory process, including both proinflammatory and anti-inflammatory effects, are explored in depth. Case studies will include autoimmune diseases, allergies, and metabolic disorders. Risks, benefits, and nutritional interactions associated with common anti-inflammatory medications are reviewed.

MSN 7305 Capstone Course - Fall 2017

This is the capstone course in the degree program and is taken in the last quarter of study (with other courses), or in the following quarter. Each student produces either a topic paper in the format of a narrative literature review on a subject related to nutrition and/or functional medicine or a case study that demonstrates their application of the principles and practices covered in the program including a review of the relevant literature. Students also write a reflective essay about their learning experiences in the MS-HNFM program. A comprehensive final examination covering all areas of required coursework in the program is taken at the conclusion of this course.

MSN 8125 Pharmacology and Drug-Nutrient Interactions - Fall 2017

This course provides a practical overview of pharmacologic therapy used in the management of ambulatory patients with chronic illnesses or non-life threatening acute illnesses. The student will study the effects of drugs on organ systems and diseases and the mechanism of action (pharmacodynamics), the absorption, distribution, metabolism and excretion of drugs (A.D.M.E. of pharmacokinetics), potential toxic effects of medications, factors affecting the effectiveness of drugs, and interactions with drugs, botanical compounds, foods, and nutritional supplements.

MSN 8126 Supervised Nutrition Mentorship I - Fall 2017

Preceptorships are designed to provide practical experiences to help students explore various career opportunities and/or improve practical knowledge and skills within the field of nutrition. During a preceptorship, students work under the supervision of a credentialed nutritionist or other health care professional in a nutritional practice environment. The university strives to maintain a list of credentialed supervisors throughout the United States. However, students are ultimately responsible for making their own work arrangements. The supervised experience must total at least 66 hours and include experience in each of the following categories: nutritional assessment, intervention, education, counseling or management, and monitoring or evaluation. Optionally, students may extend the preceptorship to 335 hours with a minimum of 70 hours in each of the categories listed above. Only 2 credits will be awarded, no matter how many additional hours above the minimum 66 hours are involved.

MSN 8165 Nutrition Practice Strategies - Fall 2017