Nutrition Research and Epidemiology – This course will provide an introduction to principles of epidemiology as applied to nutrition. Students will learn about study design, conduct, analysis, and interpretation of epidemiologic studies related to nutritional status, diet and disease relationships. Students will learn how to enter and analyze their own data, and will develop a conceptual understanding of multivariate statistics.
Food and Nutritional Policies and Regulations – This course is designed to provide advanced study of the Food and Nutritional Policies and Regulations for topical / current issues in nutrition, food science and technology in health and disease.
Leadership and Food Management
This course integrates practice-based research and experience-based issues in Leadership and Food Management, in a number of different environments, including but not limited to Healthcare (both acute and long term care), Industry, Hospitality, Education institutions and Entrepreneurship.