HNFM Winter 2019

This course examines the metabolic pathways that are involved in the conversion of exogenous and endogenous toxins and waste compounds and molecules into excretable substances. Phase I and II reactions, regulation of detoxification pathways, genetic variations, and functional assessment of these mechanisms are detailed. Nutritional support and the effect of drugs on detoxification pathways are reviewed, as well as the disturbed physiology and eventual pathology that results from imbalances in detoxification and biotransformation.

This course covers concepts and evidence related to nutritional therapy, public health nutrition policy, whole foods and processed foods, food groups, dietary patterns, nutrient content of foods, organic and conventional foods, and various controversies in the field of nutrition. Evidence on nutritional prevention and treatment of major diseases is emphasized. Dietary guidelines, meal planning, and regulation and quality control in the dietary supplement industry are also discussed.

This course prepares students to design and modify meal plans in order to promote optimal health, address specific illness states, manage weight and encourage healthful food behaviors. Included are strategies for incorporation of therapeutic foods, caloric needs, macro- and micro-nutrient requirements, texture and flavor combinations and portion sizes into the planning process. Special consideration will be given to food selection, preparation methods, patient preference, operating within a budget, cultural influences and the creation of sustainable plans that encourage long-term compliance.

Obesity, diabetes mellitus type II, and hypertension are epidemic problems in Americanized societies and increasingly worldwide. Approximately 1/3 to 1/2 of Americans are obese and/or diabetic and/or hypertensive. Whereas diabetes and hypertension had previously been found almost exclusively among older adults, we find these conditions occurring more commonly among children; this trend indicates a clear change in “the total environment” and directs us away from so-called genetic causes of these conditions. This course specifies the diagnostic criteria, history, physical exam, laboratory assessment, and treatment plans for the related conditions of obesity, diabetes mellitus type two, metabolic syndrome, chronic hypertension and high blood pressure. Course materials will be delivered via PDF documents and peer-reviewed articles, printed materials, prerecorded video lectures, and live sessions.

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.