88 courses with the subject NS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
Introduction to Human Nutrition, Health, and Society provides fundamental knowledge for majors and non-majors in nutrition. The role of nutrition in health promotion and disease prevention is introduced from biological, social, and structural perspectives.
Biology of the life cycle including development, growth, maturation and aging and its impact on nutritional requirements of humans from the zygote to the elderly is considered. How to meet these nutritional requirements is discussed relative to the feeding issues and context of each major life stage. Course emphasizes the critical analyses of beneficial and adverse outcomes of various nutrient intakes and dietary patterns on the nutritional status and well-being through integration of nutrition and other health sciences in understanding nutritional needs during the life cycle.
Introduction to Human Biology, Health, and Society is intended for first-year Human Biology, Health, and Society (HBHS) majors. The course provides a foundational framework for the major as well as an introduction to disciplines involved in understanding, integrating, and improving human health from biological, behavioral, environmental, and public policy perspectives. Students will have the opportunity to explore these sub-disciplines and develop interests that will guide their future course choices as well as develop critical thinking skills, the ability to work in groups, communicate, reflect on social and cultural perceptions, and critically read scientific literature.
Introduction to Public Health is intended for Global and Public Health Sciences majors and for other students majoring in related disciplines. The course provides the basic principles, practices, and policies of public health, including an introduction to the infrastructure and organization of public health; methods of data collection and surveillance; disease promotion and prevention; health disparities; the achievements, challenges, and controversies in the field; and the range of career opportunities available in the field. This course has a particular focus on public health assessment, policy development, and assurance in the United States.
This course introduces the Division of Nutritional Sciences and the Nutritional Sciences and Global and Public Health Sciences majors. The course focuses on transitioning to college life, developing your academic identity, and making meaning of your college experience. You will develop a learning community, identify your support network, and explore what Cornell has to offer alongside other students in DNS. Course content will promote the development of skills for academic success, campus engagement, higher-order thinking and self-reflection, self-care, communication, and intercultural knowledge.
This course provides foundational knowledge about community-engaged and experiential learning as it relates to global and public health and creates a dynamic classroom environment and community of learners to develop the essential orientations and skills required for success in the experiential learning and future careers in global and public health.
This course provides pre-engagement preparation tailored to the research project or site where students will complete the experiential learning required for the GPHS major. Students will meet with the faculty member in charge, at a time and place to be arranged.
This course teaches students to think critically about health claims. Each week, we examine a controversial health topic, dissect the evidence behind it, and then stage structured debates where students argue opposing positions. The goal is not to memorize facts, but to develop the skills to evaluate any health claim you encounter, whether in the news, on social media, or from well-meaning friends and family.
Nutrigenomics examines how nutrients and dietary patterns interact with the genome to regulate gene expression, cellular function, and health outcomes. This course introduces undergraduate students to the molecular mechanisms underlying gene–nutrient interactions, including transcriptional regulation, epigenetic modification, and transcriptomic responses to diet. Students will explore how dietary components act as biological signals, how gene expression is modified without changes to DNA sequence, and how these processes contribute to metabolic health and disease. The course also introduces how nutrigenomics informs emerging approaches in precision nutrition, while emphasizing the strengths, limitations, and ethical considerations of genomics-based nutrition research. This course is not a comprehensive genetics or bioinformatics course. Instead, it uses nutrigenomics as a framework to build mechanistic understanding, scientific literacy, and data interpretation skills appropriate for a 2000-level undergraduate audience.
Physical exercise, in recreational and competitive sports, influences nutrient requirements, metabolic demands, recovery, and overall health. Evidence-based nutritional strategies before, during, and after exercise can enhance athletic performance, accelerate recovery, and reduce injury and illness risk. This undergraduate-level course introduces students to the fundamental principles of sports nutrition, integrating basic nutrition science, exercise physiology, and applied nutritional strategies for physically active individuals and athletes. The course begins with foundational instruction in nutrition and digestion to ensure a common baseline for all students, followed by applied topics including macronutrient metabolism during exercise, hydration and thermoregulation, supplements and ergogenic aids, energy balance, and nutrition-related health issues such as Relative Energy Deficiency in Sport (RED-S), gastrointestinal distress, and immune function. Emphasis is placed on critical evaluation of scientific evidence, application to real-world athletic scenarios, and effective communication of nutrition recommendations.
Course Description: Nutrition-related diseases including cardiovascular disease, cancer, and diabetes are among the leading causes of death in the US and lead to significant strain on the US healthcare system. Many of these diseases, however, can be prevented, managed, and treated with diet. In a given year, almost one half of US adults report following a diet to manage weight and improve health, yet dieting outcomes are highly variable. There are countless diets that purport to lead to significant health benefits, with new diets and products emerging all the time. But, with so many different diets, and such variability in their influence on health, a clear question arises: which diet is best? This course provides a comprehensive overview of major popular diets, the underlying science supporting their influence on human health, and a comparison of which diets are likely to be most beneficial. We will discuss diets in the context of dietary patterns recommended by the US Dietary Guidelines, American Heart Association, and the Academy of Nutrition and Dietetics, and debate the role of diet in the new era of GLP-1 drugs and pharmacological treatments for obesity and other nutrition-related diseases. So, low-carb or low fat? Mediterranean diet or vegan? Diet or drugs? With so many competing strategies, which can best support health?
Uses theories, concepts, and methods from the social sciences to examine food, eating, and nutrition. The food choice process model is used as a framework to examine the scope of social science aspects of nutrition. Assignments include examinations, short homework papers, and two research projects, one qualitative and one quantitative, for which students prepare proposals, collect and interpret data, and write reports.
During this laboratory course, the understanding of food ingredients and techniques of food preparation is applied to positive nutritional practices and health promotion goals; basic food science and nutrition principles, food safety/sanitation, sensory evaluation, and social-cultural influences on food choices; food preparation, recipe modification, sensory evaluation (taste testing required); basic cooking skills, techniques. Introduction to basic menu planning and meeting nutritional requirements while restricted to a budget. Lab performance and a lab practical factored into final student evaluation; attendance at all labs is expected.
Explore contemporary topics, issues, and controversies in the field of global health through several different perspectives. This course will first introduce the global burden of disease, and then engage students in examining complex social, economic, political, environmental, and biological factors that structure the origins and consequences of global health problems, as well as potential solutions. The three core modules of this course focus on HIV/AIDS, maternal mortality, and water/sanitation and hygiene.
Malnutrition is a leading cause of death and disability worldwide, and a major impediment to population health and economic development. This course will introduce students to nutritional problems in the global community, through evaluation of the scientific literature and exploration of epidemiological, biological, demographic, and social factors that affect nutritional status. Students will be encouraged to think critically about the major challenges to improve nutrition with applications to infectious diseases, maternal and child health, and non-communicable diseases. Students will also have an opportunity to develop interventions to target a nutritional problem in the context of a specific country.
Weill Cornell Medicine faculty from several clinical departments including the department of medicine, department of surgery, department of anesthesiology, department of pediatrics, department of psychiatry, department of radiation oncology, department of public health, and department of emergency medicine, share their experiences in global health and international work. These global health experts will present their experiences abroad in a seminar style course.
Multidisciplinary discussion of the causes, effects, and treatments of human obesity. Topics include the biopsychology of eating behavior, the genetics of obesity, the role of activity and energy metabolism, the psychosocial determinants of obesity, anorexia nervosa, therapy and its effectiveness, and social discrimination.Multidisciplinary discussion of the causes, effects, and treatments of human obesity. Topics include the biopsychology of eating behavior, the genetics of obesity, the role of activity and energy metabolism, the psychosocial determinants of obesity, anorexia nervosa, therapy and its effectiveness, and social discrimination.
Presents the principles of biochemistry within the context of human health and disease. Teaches the metabolism of carbohydrates, lipids, and proteins from a perspective that emphasizes their role in supporting the structure and physiological functions of the major organs of the body. Incorporates the concepts of enzyme catalysis, enzyme regulation, hormone action, and bioenergetics within this framework. Covers he fundamental concepts of eukaryotic DNA structure, function, and gene expression with reference to their importance in regulating metabolism.
Examines the biochemical, physiological, molecular and genomic aspects of human nutrition. Covers the topics of food sources, digestion, metabolism and function of nutrients (i.e., carbohydrates, proteins, lipids, vitamins, and minerals). Metabolic and chronic diseases related to nutrition are highlighted throughout the semester.
Laboratory introduction to principles and analytical techniques of nutritional research. Emphasizes analytical concepts and skills required to determine nutrient function and nutritional status of individuals and populations. Topics include methods of nutrient, metabolite, and enzyme analysis in body fluids; methods for assessing individual food intake and nutritional status; methods for assessing body composition and energy expenditure; and methods for assessing the composition of foods.
Introduces human anatomy and physiology by detailing the structure and function of the human body and mechanisms used to maintain homeostasis. Emphasis is given to aspects relevant to the nutritional sciences and medicine. Content includes language of anatomy, cells, tissue, integumentary, respiratory, skeletal, muscular, digestive, nervous, cardiovascular, urinary, and reproductive systems. Clinical examples are provided to highlight the physiology of systems covered. Weekly clinical correlate activities are used to encourage active learning and group discussions. Evaluation is based on attendance class interaction, two take home case studies, weekly quizzes, two preliminaries and a midterm and final.
Principles of human anatomy and physiology will be presented using anatomical models, drawings, dissections, and histology as well as non-invasive interactive assessments of physiological functions and review of clinical case studies. Weekly lecture will provide content connections with NS 3410. Emphasis will be on location, recognition, and description of anatomical structures and their relation to function. Content includes anatomical terminology, gross and microscopic anatomy, and regulation of various organ systems. Evaluation based on attendance, two lab practicums, and weekly lab assignments.
Comprehensive introduction to the physical, chemical, and nutritional properties of foods and to the principles and practice of food science and technology. Topics include chemistry and functionality of commodities and ingredients, chemical, physical and biological phenomena that affect food quality, techniques of processing and preservation, microbiology and fermentation, food safety, regulation, and contemporary issues.
This course introduces the principles and methods used in epidemiologic research. NS 3600 will use a combination of didactic lectures, classroom discussions, applied projects, and in-depth case studies to explore epidemiologic research, including disease occurrence, measures of association, causal inference in quantitative research, and applications of epidemiologic methods to global and public health research. Epidemiologic principles in the design, conduct, and interpretation of findings from observational and experimental studies will be explored in detail, including strengths and limitations of study designs. The final project of the course will require integration of methodological concepts with applications to develop a scientific question and design an epidemiologic research study to address a threat to public and global health.
Provides an introduction to a range of topics and skills related to engaging in research in the fields of human health and nutrition, including constructing research questions, searching and assessing available literature, considering ethical implications of research with humans and animals, working with scientific data, and communicating scientific work. Some weekly sessions feature expert guest speakers from around campus, and the course includes several workshop sessions designed to give students practical experience in important research-related skills. NS 3980 is a required component of the DNS Honors Program, but non-DNS majors may enroll, and DNS majors may enroll whether or not they are interested in applying to the DNS Honors Program.
Study that predominantly involves library research and independent reading.
Study that predominantly involves data collection and analysis or laboratory or studio projects.
Study that involves both responsible participation in a community setting and reflection on that experience through discussion, reading, and writing. Academic credit is awarded for this integration of theory and practice.
Study that includes assisting faculty with instruction.
Formalized active learning opportunity for students in the Global and Public Health Sciences major to develop and apply academic knowledge, principles and skills to a public health problem in a supervised community or research setting, either domestic or international.
Advanced course on the role of nutrition in maternal and child health, in preconception, pregnancy, postpartum, and beyond. The course format will be directed readings, case studies, discussions, and selected lectures given by experts in maternal and child nutrition and health.
In this course, students will acquire a present-day overview of the reported effects of diet on the microbiome with an emphasis on metabolic health outcomes. The microbiome field is rapidly evolving, and this course has no textbook; we will mainly be assessing primary literature and scientific reviews. Students will learn to critically analyze the conclusions drawn from microbiome studies to empower them to make informed judgments as new research findings are reported.
This course will introduce students to the principles of precision nutrition and its goal to optimize human nutrition and improve human health outcomes throughout the lifespan. Topics to be covered include identification of genetic/epigenetic signatures that alter nutrient requirements, biomarker discovery and application, and the effects of environmental exposures (microbiome, exercise, etc) and/or disease on nutrient needs. The course will cover both molecular and epidemiological aspects of precision nutrition and will highlight advantages and limitations of current precision nutrition approaches in clinical practice. Undergraduate students enroll in NS 4210, and graduate students enroll in NS 6210.
Students learn the theoretical basis of effective health promotion communications and develop effective nutrition communication skills through application in a variety of settings. Provides hands-on experiences in counseling, educational program development, and oral and written communications.
This course will cover fundamental concepts of big data analysis at an introductory level in the context of gene expression at the mRNA and protein levels with a focus on metabolic regulatory networks. Programming in Python and R will be required, but no prior experience is necessary. Programming in this course will focus methods to parse large data sets and perform informatics analyses.
Our brain regulates what and how we eat, while our dietary choices, in turn, influence our cognitive health. This course examines the relationship between nutrition and brain function, integrating insights from neuroscience, physiology, metabolism, and behavioral research. This course will provide a comprehensive overview of how nutrients affect brain health and how the brain influences eating behaviors and metabolism. The course introduces key concepts and modern techniques in the field of nutritional neuroscience. Through the analysis of primary literature, students will explore neural mechanisms underlying feeding behavior, brain-body communication, and the impact of nutrition on cognitive health. The course combines lectures providing foundational knowledge with paper discussions delving into key discoveries and research findings.
This course presents the role of nutrition in disease using review of the current literature and application to clinical cases. Students use their foundational knowledge in the sciences to understand the etiology and pathophysiology of disease states and learn where nutrition plays a critical role in the development, prevention, and/or management of disease. Application of knowledge to case studies is emphasized to develop skills in integrating nutrition into the assessment and management of acute illness and chronic medical conditions. The course prepares students to recognize the impact of nutrition in disease and apply this information personally and professionally in the areas of public health, community nutrition, clinical dietetics and clinical medicine.
Develop skills necessary to implement nutrition care. Application of the nutrition care process as it applies to clinical settings is emphasized. Students develop skills to perform nutrition assessment, nutrition diagnosis, nutrition intervention, monitoring, and evaluation. Content includes principles of MNT for acute and chronic diseases, menu planning for disease states, the role of other allied health practitioners in assuring nutritional health, and reimbursement and legislation in dietetics practice.
Students will be introduced to the fundamentals of the patient clinical encounter to apply advanced human anatomy and physiology knowledge, practice critical thinking, and strengthen interpersonal skills. In order to understand the mechanisms behind clinical skills and assessment of a patient, students will learn advanced knowledge in the areas of cardiovascular, respiratory, and gastrointestinal anatomy and physiology. Students will apply and practice this knowledge by learning introductory clinical skills in eliciting patient history, conducting focused physical examinations, and documenting findings with hands-on practice. Informal and formal communication skills will be developed and practiced through working in groups, taking practical exams, and writing medical notes for case studies. This course will develop foundational skills and critical thinking strategies needed to engage and succeed in health-profession training.
Comprehensive presentation and discussion of policy options for a sustainable global food system, with focus on developing countries. Topics include economic policy related to nutrition, health, consumption, production, natural resource management, trade, markets, gender roles, armed conflict, and ethics. A social entrepreneurship approach based on case studies and active participation by students will be used.
This course focused on the economics of food and malnutrition from the perspective of individuals and households; that is, a micro-economic approach. Topics include characteristics and constraints associated with food production in both developed and developing countries; the determinants of household food security; the social and economic causes and consequences of undernutrition; the social and economic causes and consequences of obesity; intervention design to reduce food insecurity, undernutrition and obesity.
Public health nutrition is the major professional career track for nutritionists outside of dietetics. It deals with efforts to improve the diets and nutritional status of whole populations by working at the community, state, and national levels. This course helps to prepare students to work in public health nutrition by describing the methods used in the assessment of nutrition problems, the development of nutrition-related policies, and the delivery of health, nutrition, and food assistance programs.
This course introduces key structural and social determinants (i.e., sociopolitical context, socioeconomic position, access to healthcare, living and working conditions, food availability, among others) shaping nutrition and health inequities among historically marginalized populations in U.S. society. It is designed to offer advanced undergraduate students and graduate students directed readings and tailored activities to meet the learning objectives. Undergraduates should enroll in NS 4510, and graduate students should enroll in NS 6510.
Course focuses on global health challenges, and how they are related to poverty and inequality. (HCP-EL)
This capstone course provides guidance, conceptual tools, feedback and a dedicated space in the schedule for students to design, complete and communicate a capstone project on a topic of their choosing that allows them to demonstrate their mastery of the learning outcomes for the Global and Public Health Sciences major or Global Health minor.
Gain experience in facility design; equipment selection, use, and care; job analysis and evaluation; human resources planning; management of financial resources; recipe development and volume food production; computer-assisted management; employee training; and applied safety and sanitation standards. Through planning and executing a themed event, students synthesize and apply knowledge and skills required to operate and manage a foodservice program. Laboratories are arranged through Cornell Dining and other off-campus sites. Completion of a professional portfolio is required. ServSafe training and examination is conducted; successful completion results in ServSafe manager certification.
All DNS Honors students must complete a total of six credits in NS 4990 Honors Problem. Students must complete three credits of NS 4990 in each of their last two semesters. These credits are supervised by the DNS Honors Program Director and represent both a student's research with their faculty advisor, as well as the program's required writing tasks, and presenting their project in a research symposium. Writing tasks include a progress report, abstract, literature review, full thesis draft, and final thesis.?Research activities may include reviewing the literature, writing a proposal, developing research methods, collecting data in the field or laboratory, analyzing data, and writing the honors thesis. Additional research credit is taken as NS 4000, NS 4010, NS 4020, or equivalent.
This course centers on the student's global and public health internship in Washington DC to engage in an applied and holistic way with the global and public health policy world. Students will contribute to some work of their host organization and identify a particular global and public health policy issue they have encountered in their internship. They will analyze this issue in NS 4997 using guidance provided in their ePortfolios and they will do further analysis on it using complementary frameworks and perspectives gained from the policy and politics course - NS 4998.
The core course at Cornell in Washington is an engaged learning class that focuses on understanding and analyzing the professional experience of being in DC. Its primary purpose is to give students a chance to sunthesize the lessons of their internship work by examining and reflecting on that work, investigating the context and structures of the policy and political world with which they are engaging, and learning and practicing the professional forms of writing that the community uses. This process occurs through readings, written assignments, guest speakers, and signature events. An internship is required for the class.
Obesity is a complex biological and socioeconomical problem that is multifaceted within each of these broad descriptions. This course provides a comprehensive overview of various influencers and effectors of obesity and body weight regulation. We will examine energy expenditure, genetics, environment, organ physiology, neurological control of hunger, food choice structure, eating behavior, and health disparities. Additionally, this course will examine biomedical and surgical intervention of obesity and associated sequelae. The course is designed to contain lectures with presentation of primary literature and class discussion. We will also have guest lectures to discuss specific topics on obesity and the regulation of body weight!
This course provides students with an in-depth overview of current practices in assessment of human nutritional status across the lifespan for the clinic and research. The content is divided into four modules, biomarker, anthropometric and body composition, dietary, and clinical assessment. Students will be introduced to the different assessment methods, practice the evaluation and interpretation of assessment data, and discuss the strengths and weaknesses of the methods. The format includes pre-class preparation, in-class mini-lectures, and in-class small-group application of information in case studies, research study design, and evaluation of scientific papers. Using simulated clinical and research cases, students will demonstrate competency in the evaluation of nutrition assessment methods, interpretation of results, and conduct of specific nutrition assessment methods, including the nutrition-focused physical examination.
Principles, theories and foundational skills of leadership are explored in the context of evidence-based dietetics practice through seminars, skill-building workshops, case-studies, role-playing scenarios and reflection on the application of leadership to practice. NS 5550 is a required course to fulfill Dietetic Internship competencies, as outlined in the Learning Outcomes, as well as learning outcomes for the Cornell Graduate School and Graduate Field of Nutrition.
This course introduces the principles and methods used in epidemiology research. NS 3600|5600 will use a combination of didactic lectures, classroom discussions, applied projects, and in-depth case studies to explore epidemiologic research, including disease occurrence, measures of association, causal inference in quantitative research, and applications of epidemiologic methods to global and public health research. Epidemiologic principles in the design, conduct, and interpretation of findings from observational and experimental studies will be explored in detail, including strengths and limitations of study designs. The final project of the course will require integration of methodological concepts with applications to develop a scientific question and design an epidemiologic research study to address a threat to public and global health.
Emphasizes independent advanced work. Experience in research laboratories in the Division of Nutritional Sciences may be arranged.
Advanced course on the role of nutrition in maternal and child health, in preconception, pregnancy, postpartum, and beyond. The course format will be directed readings, case studies, discussions, and selected lectures given by experts in maternal and child nutrition and health.
The Maternal and Child Nutrition training program in the Division of Nutritional Sciences, Cornell University, is the longest-standing training program devoted to maternal and child nutrition in the country. Funded by the National Institutes of Health (NICHD), it brings together faculty across the disciplinary spectrum of nutrition - including molecular nutrition, human nutrition and metabolism, community nutrition, and international nutrition - to advance the nutrition and health of mothers and children.
Lectures on current research in nutrition.
This team taught graduate nutrition course addresses the frameworks used in evidenced-based approaches and decision making to set nutrition policy and practice guidelines where emerging and conflicting scientific data are commonplace. The course format is 50% lecture-based with content lectures given by experts in the subject area, and 50% discussion based, with interactive discussions and case-study discussions facilitated by practice and policy guest experts using videoconferencing.
This course will introduce students to the principles of precision nutrition and its goal to optimize human nutrition and improve human health outcomes throughout the lifespan. Topics to be covered include identification of genetic/epigenetic signatures that alter nutrient requirements, biomarker discovery and application, and the effects of environmental exposures (microbiome, exercise, etc) and/or disease on nutrient needs. The course will cover both molecular and epidemiological aspects of precision nutrition and will highlight advantages and limitations of current precision nutrition approaches in clinical practice. Undergraduate students enroll in NS 4210, and graduate students enroll in NS 6210.
Provides students enrolled as dietetic interns with supervised, in-depth experiences in a community nutrition program and fosters the integration of research, theory, and practice. Through placements in community programs, students gain experience in program administration and in assessing, designing, implementing, and evaluating food and nutrition programs for targeted populations through public and private organizations. In weekly seminars (and other seminars and observations as arranged) students integrate theory and practice, reflect upon their placement experience, learn about community nutrition research, and explore the many issues facing community food and nutrition practitioners.
This course will introduce the concepts of big data analysis in the context of transcriptomics and proteomics with a focus on metabolic regulatory networks. Programming in Python will be used, but no prior experience is necessary. Programming will focus on methods to parse large data sets, perform informatics analyses, and build machine learning models. Prior courses in biology and biochemistry are prerequisites. Students must own or have personal access with administrative privileges to a computer with Windows 10 or MacOS 10.14 (or more recent).
This course further expands on the material covered in introductory courses in nutritional biochemistry by providing a broad perspective of the function, homeostasis, and metabolism of the principal dietary micronutrients.
Course provides a comprehensive overview of macronutrient metabolism with an emphasis on issues relevant to human nutrition. Topics include regulation of macronutrient utilization by various tissues in response to food intake, energy stores, and energy expenditure; cellular pathways for integration of nutrient, growth, and stress signals; biological regulation of food intake and energy expenditure; the regulation of utilization of macronutrients for growth; dietary reference intakes for macronutrients; specialized functions of essential amino acids and essential fatty acids; lipoprotein and cholesterol metabolism; and the regulation, or dysregulation, of macronutrient utilization in various disease/physiological states.
Our brain regulates what and how we eat, while our dietary choices, in turn, influence our cognitive health. This course examines the relationship between nutrition and brain function, integrating insights from neuroscience, physiology, metabolism, and behavioral research. This course will provide a comprehensive overview of how nutrients affect brain health and how the brain influences eating behaviors and metabolism. The course introduces key concepts and modern techniques in the field of nutritional neuroscience. Through the analysis of primary literature, students will explore neural mechanisms underlying feeding behavior, brain-body communication, and the impact of nutrition on cognitive health. The course combines lectures providing foundational knowledge with paper discussions delving into key discoveries and research findings.
Introduces the paradigms, concepts, methods, and issues involved in community nutrition research. Students design and conduct individual research projects to inform community nutrition programs. Lectures, readings, and class discussion support students as they conduct their research activities.
Completion of supervised dietetics practice rotations in clinical and food service management is a requirement for students enrolled in the Cornell Dietetic Internship (DI). Students will experience many facets of dietetics practice including outpatient nutrition services, general medical and surgical care, intensive care, and specialty areas of practice such as oncology, endocrinology, and pediatrics research. Additionally, rotations provide experiences for students to work with staff managers to learn how to effectively direct and manage food service operations. Rotations are designed for students to attain relevant Accreditation Council for Education in Nutrition and Dietetics (ACEND) competencies for Registered Dietitian Nutritionists (CRDNs).
Comprehensive presentation and discussion of policy options for a sustainable global food system, with focus on developing countries. Topics include: economic policy related to nutrition, health, consumption, production, natural resource management, trade, markets, gender roles, armed conflict, and ethics. A social entrepreneurship approach based on case studies and active participation by students will be used.
This course focused on the economics of food and malnutrition from the perspective of individuals and households; that is, a micro-economic approach. Topics include characteristics and constraints associated with food production in both developed and developing countries; the determinants of household food security; the social and economic causes and consequences of undernutrition; the social and economic causes and consequences of obesity; intervention design to reduce food insecurity, undernutrition and obesity.
Public health nutrition is the major professional career track for nutritionists outside of dietetics. It deals with efforts to improve the diets and nutritional status of whole populations by working at the community, state, and national levels. This course helps to prepare students to work in public health nutrition by describing the methods used in the assessment of nutrition problems, the development of nutrition-related policies, and the delivery of health, nutrition, and food assistance programs.
This course introduces key structural and social determinants (i.e., sociopolitical context, socioeconomic position, access to healthcare, living and working conditions, food availability, among others) shaping nutrition and health inequities among historically marginalized populations in U.S. society. It is designed to offer advanced undergraduate students and graduate students directed readings and tailored activities to meet the learning objectives. Undergraduates should enroll in NS 4510, and graduate students should enroll in NS 6510.
This course will use a combination of lectures and discussions with 'hands-on' laboratory sessions as a method to learn about nutritional epidemiology. Students should be able to apply the methods learned in this class and gain proficiency in designing, conducting, and analyzing nutritional epidemiology studies. Broadly, the topics that will be covered would guide the design of research projects, and include data management and data analysis as it pertains to nutritional data, errors in nutrition assessment, biomarkers of nutritional status or outcome, methods of energy adjustment, anthropometry, and body composition, CDC and WHO growth charts, propensity scores, genetics and gene-environment interactions in nutritional epidemiology, measurement and analysis of physical activity, translating conceptual models into statistical models and dealing with confounders, mediators, endogenous variables, and multilevel models, working with large samples, and longitudinal analysis for analyzing the relationship between diet and disease.Course will build:Cognitive skills - skills for critical thinking and quantitative literacy; visual literacy and analysis; capacity to create knowledge; creative problem solving; reflection on professional practice.Interpersonal skills - leadership and innovation; teamwork and cooperation; oral and written communication.Interdependence and social responsibility - sense of community, interdependence, and service; ethics; appreciation of diversity and how concepts of human difference are created; ability to manage diverse and changing social, technological and material environment.
Advanced seminar explores recent empirical research and evaluation literature on issues of health, nutrition, education and intrahousehold decision-making in developing countries.
Discussions and presentations by Cornell faculty, graduate students, and invited outside speakers representing a range of multisectoral perspectives on global nutrition. Topics and themes focus on research, policy, and programs related to nutrition in low- and middle-income countries.
This graduate nutrition course addresses the analytic and professional skills required to critique original research publications and make public presentations to a broad audience. Students critically analyze and interpret findings from research articles published in a wide variety of journals related to the field of nutritional sciences. Students present these critiques to a broad multi-disciplinary audience, and participate in the seminars presented by other students.
Interactive course that addresses the knowledge, approach, and professional skills (conceptual, technical, and writing) required to create a successful grant proposal and initiate a career in research. Format is focused around the development, execution, and evaluation of NIH-style grant proposals. Lectures will focus on the development of hypotheses, specific aims, and long term goals, as well as research design and methodology. Issues of human subject and animal experimentation, ethics, and research collaborators are also covered. Students are expected to develop a full-length grant proposal in consultation with their research advisor. Basic guidelines and approach to proposal evaluation and scoring are covered. Course concludes with a mock study section where all proposals are reviewed by the students.
A course for Division of Nutritional Sciences (DNS) Graduate Students doing research related to completing their Master's degree.
A course for Division of Nutritional Sciences (DNS) Graduate Students doing research related to completing their Doctoral degree.
Source: Weill Medical College of Cornell University's catalog, linked per course · table learning_unit · CourseShelf publish 61
