ND

Subject

ND

Type

course

Edition

2026-2027

Source

www.kings.edu

Students will explore the human body and its systems with special focus on systems physiology, all studied through the lens of human nutrition. Topics include cell physiology, muscle physiology, heart and circulatory physiology, kidney physiology, immune physiology, and respiratory physiology.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

Students will continue to explore the human body and its systems with special focus on systems physiology, all studied through the lens of human nutrition. Topics include neural physiology, gastro-intestinal physiology, metabolism and temperature regulation, and endocrinology.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

Students will explore the biochemical processes as they related to general metabolism and biochemistry, gene expression and protein synthesis, carbohydrate metabolism and ATP synthesis, lipid metabolism, and nitrogen metabolism. This is the study of the digestion, absorption, and transport of the macronutrients (carbohydrates, proteins, fats), as well as alcohol as consumed by humans.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

Students will explore the biochemical processes as they relate to cellular and tissue metabolism, including enzymes, pathways, cofactors, etc. This is the study of the digestion, absorption, and transport of the micronutrients (vitamins and minerals), as consumed by humans.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

Students will explore the many complex ways nutrition impacts growth, development, and “normal” functioning across the human lifespan. Additionally, common nutrition-related issues (clinical and non-clinical) will be discussed for each stage of life.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

This course is centered around the application of biochemistry, nutrition and food science to sports and physical activity. Working and critically thinking from an evidence-based frame of mind, students will discuss various aspects of sports and nutrition (organized by nutrient and Athlete Life Stage or Occupation Group) from several perspectives.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

Prepares students for leadership roles in healthcare. Covers leadership characteristics, roles and responsibilities in healthcare. Topics include leadership theories, responsibilities, and skills. Principles and skills of nutrition leadership roles for a variety of health care, public health and food and nutrition organizations will be covered. Mentoring and coaching will emphasize ethical and creative leadership and organizational politics and change. Addresses the unique role of leaders in managing transformational change in healthcare. Students will assess their own leadership skills and develop plans for lifelong learning as leaders in healthcare.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

In this class and virtual lab, we will explore general guidelines of food preparation and meal planning. Food safety regulations, common regulatory practices, as well as various means of food preparation will be discussed. Topics include, food selection, food evaluation, composition of food, food safety, food preparation, meal preparation, and analysis of different foods. We will also explore the chemical composition of food, physical and chemical changes in food associated with household preparation techniques, and appropriate assessment techniques for judging food quality, chemical, physical, sensory, and nutritional properties of foods.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

This course builds on scientific foundations of nutrient metabolism (macro and micro), biochemistry, anatomy, physiology for the application of nutrition and diet to the health and disease and individuals and populations. Pathophysiology of cardiometabolic, malnutrition, obesity, liver, pancreas and gastrointestinal tract diseases and surgeries for these diseases are covered along with appropriate medical nutrition therapies to prevent and manage these conditions. Using the Nutrition Care Process (NCP) the principles of nutrition assessment, diagnosis, intervention, and monitoring for the diseases are covered. This course prepares students for their RWPE SEL in clinical sites.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

This is an advanced course that emphasizes counseling as a supportive process, characterized by a collaborative counselor-patient/client relationship that involves behavior and attitudinal change. It will focus on the conceptual foundations and philosophy of behavior change theories, with an emphasis on motivational interviewing, including application in practice to provide the learner with a collection of evidence-based strategies and counseling skills to promote behavior change in patients/clients.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

This course includes a study of food systems and cultures of various regional, national, and ethnic groups throughout the world. Students will explore the complex interconnections of food systems, culture and public health and nutrition needs. The goal of this course is to provide students with an understanding of connections between food systems, culture and health. This course will focus on nutrition as a cultural issue, how culture affects nutrition and health, the role of women in culture and food procurement, the meaning of food and implications for behavior change, poverty reduction and public health. This encompasses ethnic food patterns (foods used, preparation techniques), nutritional adequacy, and meal patterns of different cultures.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

Students will learn typical methods in analyzing and interpreting biomedical data and research design. This course will help the graduate student in developing research studies, conducting statistical analyses, and reading/evaluating current nutrition literature.

Subject

ND

Credits (min)

3

Credits (max)

3

Credit unit

credits

Type

course

Edition

2026

Source

www.kings.edu

A Community Nutrition RWPE SEL site can include organizations that work with food systems, food access, nutrition communication and education, such as Supplemental Nutrition Assistance Program Education (SNAP-Ed), Women, Infants and Childr3en (WIC) and the Dairy or Beef Council. These sites can also include Eating Disorder Treatment, Homeless Shelters, Sports Nutrition Centers, Schools.

Subject

ND

Credits (min)

1

Credits (max)

1

Credit unit

credit

Type

course

Edition

2026

Source

www.kings.edu

A Food Service Management or Nutrition Management RWPE SEL site can include for-profit or non-profit organizations that offer meal planning programs such as K-12 public schools, college or university dining, hospitals, long term care facilities, or other residential-type places of care that serve meals and snacks to a variety of populations.

Subject

ND

Credits (min)

1

Credits (max)

1

Credit unit

credit

Type

course

Edition

2026

Source

www.kings.edu

A Clinical Nutrition RWPE SEL site can include Hospitals or medical /acute care/ long-term care centers with in-patient facilities, as well as outpatient facilities and private clinical settings where Medical Nutrition Therapy (MNT) is practiced.

Subject

ND

Credits (min)

1

Credits (max)

1

Credit unit

credit

Type

course

Edition

2026

Source

www.kings.edu

This is the thesis Proposal and Outline phase. You will choose a Mentor, work with her/him to develop a research question and timeline to complete your thesis. Your proposal needs to be “defended” in front of a Committee of your Mentor and two other Faculty or Technical Experts. During this Phase you are also gathering the relevant literature.

Subject

ND

Credits (min)

1

Credits (max)

1

Credit unit

credit

Type

course

Edition

2026

Source

www.kings.edu

This is the Data Collection Phase. After your committee has approved your proposal and you submit that approved proposal to the Institutional Review Board (IRB), you will have formal approval to begin your study after that clearance from the IRB. You will conduct your study as you had proposed, taking notes of what went well, and what did not go well. The data you collect will then be analyzed, as you had proposed to do in Chapter 3. Your results will be described (without interpretation), using tables, graphs, charts, etc.

Subject

ND

Credits (min)

1

Credits (max)

1

Credit unit

credit

Type

course

Edition

2026

Source

www.kings.edu

This is the interpretation and evaluation phase. Here, you discuss your findings and compare and contrast with the relevant Literature collected in Phase 1. This is also the place where you can discuss what went well, what did NOT go well, what you would do differently if you conducted the study again, as well as clinical vs. statistical significance of your findings. Who are these results important for and why? Ultimately, what did you learn from this study, and what should others take away from it? Master of Science in Nutrition Science (MSNS)

Subject

ND

Credits (min)

1

Credits (max)

1

Credit unit

credit

Type

course

Edition

2026

Source

www.kings.edu