Undergraduate

NTR 202, Research Methodology
Course description
This course provides an introduction to the scientific method of problem-solving.   Identification of the research process in nutrition and the development of practical tools for the interpretation and application of research findings will be covered.  A research proposal will be completed.
 
Course objectives
Upon completion of the course the student will be able to:

  • Describe the scientific method of problem-solving.
  • Describe different types of research methodologies in nutrition.
  • Describe appropriate methods for outcomes-based research in nutrition and dietetics.
  • Interpret basic statistics to report research results.
  • Formulate conclusions and applications from research studies.
  • Identify and define the components of a research proposal.
  • Conduct a literature search using indexed databases.
  • Describe and analyze pertinent literature and write a review of the literature.
  • Develop a research proposal that includes the need for the study, problem statement, hypothesis, and appropriate research methodology.

NTR 211, Medical Nutrition Therapy I
Course description
This course is the first of two classes covering the pathophysiology and medical nutrition therapy (MNT) for specific disorders and diseases.  In this first semester, the cause, prevention, and treatment of certain medical conditions such as gastrointestinal disease, liver disease, diabetes mellitus, and cardiovascular disease will be examined.  Nutritional assessment techniques will be introduced to evaluate dietary, biochemical, and anthropometric changes that relate to nutrition and disease processes.  The Nutrition Care Process will be introduced.  Case studies are incorporated into the course to develop clinical practice skills.

Course objectives
Upon completion of the course the student will be able to:

  • Assess and treat nutritional health risks.
  • Demonstrate the ability to calculate and/or define diets for a variety of disease states and health conditions.
  • Understand the principles of MNT based on pathophysiology;
  • Understand the Nutrition Care Process.
  • Interpret MNT in terms of specific nutrients/food patterns relevant to disease prevention and treatment.
  • Screen individuals for nutritional risks.
  • Collect pertinent information for comprehensive nutrition assessments.
  • Measure, calculate, and interpret body composition data.
  • Calculate and interpret nutritional content of food.

  
NTR 212, Medical Nutrition Therapy II
Course description
This course is the second part of a two semester sequence covering the pathophysiology and medical nutrition therapy (MNT) for specific disorders and diseases.  In this second semester, the cause, prevention, and treatment of certain medical conditions such as pulmonary disorders, kidney disease, anemia, and cancer will be examined.  Clinical skills related to interpreting laboratory values and planning enteral and parenteral nutrition therapy will be addressed.  Case problems and studies are incorporated into the course to develop clinical practice skills.

Course objectives
Upon completion of the course the student will be able to:

  • Assess and treat nutritional health risks.
  • Demonstrate the ability to calculate and/or define diets for a variety of disease states and health conditions.
  • Understand the principles of MNT based on pathophysiology.
  • Interpret MNT in terms of specific nutrients/food patterns relevant to disease prevention and treatment.
  • Screen individuals for nutritional risks, determine nutritional status of individuals, and plan patient-centered nutritional care.
  • Collect pertinent information for comprehensive nutrition assessment.
  • Calculate enteral and parenteral nutrition formulations.
  • Interpret medical terminology.

  
NTT 212L, Medical Nutrition Therapy Lab
Course description
Theory and concepts from Medical Nutrition Therapy (MNT) I and II are applied through a variety of methods such as nutrition assessment, care plans, chart notes, and case studies.  Practical applications of tools and techniques used for assessment and management of nutritional status will be covered.

Course objectives
Upon completion of the course the student will be able to:

  • Gather data for assessment of nutritional status.
  • Assess nutritional status of individuals using various methods, tools, and techniques.
  • Understand the advantages, limitations, and applicability of the various methods for assessing nutritional status.
  • Apply the tools of nutrition assessment to clinical cases including their use in planning interventions and evaluating patient care.
  • Obtain, calculate, and interpret the nutrient composition of diets.
  • Measure, calculate, and interpret body composition data.
  • Learn the techniques needed to perform subjective global assessment.
  • Calculate therapeutic diets and enteral and parenteral formulas.

Graduate

NTR 625, Renal Nutrition
Course description
This course will review the basic anatomy, pathophysiology, and functions of the human kidneys and the effects of kidney disease on nutrient metabolism.  The nutrition assessment and management of various diseases of the kidney such as nephrolithiasis, acute renal failure, nephrotic syndrome, chronic kidney disease, and end stage kidney disease will be examined.  Case studies will be incorporated into the course to strengthen clinical practical skills.  Critical review of research articles in the format of a Journal Club will be instituted.
 
Course objectives
Upon completion of the course the student will be able to:

  • Describe the anatomy and physiology of the kidney.
  • Describe the effects of kidney disease on nutrient metabolism.
  • Describe the metabolism of vitamins and minerals in kidney disease.
  • Verbalize the causes, treatment, and nutritional management of patients with various kidney diseases such as kidney stones, acute renal failure, and chronic kidney disease.
  • Verbalize the clinical practice guidelines in kidney disease.

NTR 615 and NTR 616:  Dietetic Internship Clinical Seminar
Course description
Research in dietetics practice is incorporated into the first part of the course (NTR 615).  The interns will work in groups to develop a mock research proposal for submission to the Institutional Review Board (IRB).   In the second part of the course (NTR 616), the interns will follow through with the research proposals developed in NTR 615 and complete the research project by collecting and analyzing data, writing the results, conclusions and recommendations, and culminating the research project with the development of a poster presentation and a manuscript for publication in a professional journal.

Course objectives
Upon completion of the course the student will be able to:

  • Integrate scientific information and research into practice.
  • Conduct a literature review on a selected topic.
  • Complete a tutorial on the IRB process.
  • Develop a mock research proposal as a group project for submission to the IRB.
  • Collect, analyze and interpret data.
  • Create a research report and a poster summarizing the group research project.
  • Develop a manuscript for publication in a professional journal

Thesis Advisement

Mentor:  Undergraduate Honors Thesis
Iron deficiency anemia in the chronic kidney disease population and the use of an alternative oral iron supplement, heme iron polypeptide (H. Ribauldo)
The effect of macronutrient composition on weight loss (A. Hacker)
The cholesterol lowering effects of dietary fiber (S. Sahiholamal)
Association between immigration and chronic diseases among Hispanic/Latinos, Asian Americans and Pacific Islanders (AAPIs) in the United States (Y. Chung)
Dietary supplements and the effects on insulin resistance and glucose intolerance (A. Buchhalter)
An association between obesity and survival among dialysis and other chronic disease patients (S. Glynn)
Low birth weight and chronic disease in adulthood (A. Termotto)
Role of omega-3 fatty acids in the prevention and treatment of cardiovascular disease (M. Hyman)
Inflammation and chronic disease (T. Giambertone)

Mentor:  Graduate Master’s Thesis
The role of diet in the formation of kidney stones (C. Montgomery)
The effect of B-vitamin therapy on plasma homocysteine levels in chronic kidney disease (A. Reilly)
The effect of lifestyle factors, folate, vitamin vitamin B12, and B6 on serum homocysteine levels in the general population (J-C Huang)
Dietary adherence in Hispanic hemodialysis patients (C.M. Lopez)
Food contributions to micronutrient status in Kenyan rural preschool children (A.M. Merchant)
Is the amount of protein intake of elderly nursing home residents enough to increase their risk of kidney disease? (S. Shah)
Beneficial effects of a liquid protein supplement on Stage 3 and 4 pressure ulcers in long term care residents (S.T. Schinik)
The effect of nutrition counseling on dietary phosphorus intake in hemodialysis patients (Y. Grinberg)
The effectiveness of the Pediatric Target Fitness Program in promoting positive change in body mass index and body fat percentage and eating habits in children and adolescents (L.G. Brand)
The effectiveness of the specialized enteral formulas in the treatment of specific disease states (P. Joshi)
Nutritional supplement and wound healing (S. Kurmann)
Prevalence of metabolic syndrome in a maintenance hemodialysis population (H. Crichlow)
The effectiveness of the specialized enteral formulas in the treatment of diabetes, kidney, hepatic and pulmonary diseases (P. Joshi)
Dietary protein restriction and diabetic nephropathy (V. Chopra)
Oral, enteral and parenteral nutrition: A comparative analysis of their effectiveness in the treatment of malnourished adults receiving maintenance hemodialysis (E. Grey)
Antioxidants and markers of oxidative stress in dialysis patients (A. Shiraishi)
The effects of malnutrition and inflammation on cardiovascular disease in patients with Stage 5 chronic kidney disease receiving maintenance hemodialysis (S. Pearce)
Vegetarianism and cardiovascular disease (M. Jalba)
Gluten peptides and celiac disease: Gluten intolerance and threshold (J. Swirson)
Statins and cancer (R. Sarasam)
Nutritional supplementation and its impact on nutritional status and clinical outcomes in pediatric and adult maintenance hemodialysis patients (D. Gervasi)
The effects of enriched nutritional formulas on clinical outcomes in critically ill patients in the intensive care unit (S. Hall)
Effects of green tea on body fat, body weight and thermogenesis (V. Negron)
The effects of dietary fiber on the risk of cardiovascular disease (L. Steckler)
Disordered eating among female athletes participating in aesthetic vs. non-aesthetic sports (J. Mascia)
Low carbohydrate vs. low fat diets for weight loss and cardiovascular disease risk reduction in adults (T. Gatto)
Effect of physical activity and dietary intervention on gestational weight gain (M. Alli)
The utility of serum prealbumin concentration in the nutrition assessment (L. Sayre)

 

 

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