HNFM Fall 2019

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.

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.

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.

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.

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.