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Program Overview / Course Descriptions

FN-610 Research Methods in Foods and Nutrition (3.00 cr.)
Session(s): Fall | Course Offered Every Year
Using the scientific method and elements of critical thinking, students will design and develop a research project to be conducted as part of their thesis or project hours. Appropriate evaluation and analyses will be applied to their proposal. Students will leave the course with a completed research proposal.

FN-611 Nutrition and the Lifecycle I (2.00 cr.)
Session(s): Spring | Course Offered Every Year
This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition in pregnancy, lactation, and infancy through adolescence will be studied. Special reference to agencies offering nutrition services.

FN-612 Nutrition in the Lifecycle II (2.00 cr.)
Session(s): Fall | Course Offered Every Year
This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition in adulthood and older adults will be studied. Special reference to agencies offering nutrition services.

FN -614 Medical Nutrition Therapy, Assessment, and Counseling I (4.00 cr.)
Session(s): Fall | Course Offered Every Year
FN-614/615 are to provide a comprehensive study of the nutritional care process for graduate students seeking to obtain foundation knowledge and skills toward Didactic Program in Dietetics verification. Application and integration of biology, physiology, and chemical parameters influencing specific medical conditions will facilitate evaluation of nutritional etiology and support for disease processes. Assessment, development of appropriate evidence-based nutritional interventions, and interviewing/counseling of the individual/group will be incorporated into the courses. Case studies and hands-on experiential learning experiences in anthropometric assessment and interviewing/counseling of the individual/group will be incorporated as the focus of the courses. Functioning as a member of a care-team will be stressed. Prerequisites: CHE-221/241, BIO-322/342, BIO-334/344, FN-611/612 or FN-260; and FN-620/621 or FN-340.

FN-615 Medical Nutrition Therapy, Assessment, and Counseling II (4.00 cr.)
Session(s): Spring | Course Offered Every Year
FN-614/615 are to provide a culminating comprehensive study of the nutritional care process for graduate students seeking to obtain foundation knowledge and skills toward Didactic Program in Dietetics verification. Application and integration of biology, physiology, and chemical parameters influencing specific medical conditions will facilitate evaluation of nutritional etiology and support for disease processes. Assessment development of appropriate evidence-based nutritional interventions, and interviewing/counseling of the individual/group will be incorporated into the courses. Case studies and hands-on experiential learning experiences in anthropometric assessment and interviewing/counseling of the individual/group will be incorporated as the focus of the courses. Functioning as a member of a care-team will be stressed. Prerequisite: FN-614.

FN-620 Advanced Nutrient Metabolism I (2.00 cr.)
Session(s): Spring | Course Offered Every Year
A study of the role of carbohydrates, fiber, and lipids in human nutrition and biology. Mechanisms of absorption, digestion, functions, requirements, and intermediary metabolism in cells with emphasis on integration with other nutrients and systems. Clinical significance, current issues, and critical analysis of the research and professional literature. Prerequisites: CHE-112/142 and BIO-322/342.

FN-621 Advanced Nutrient Metabolism II (2.00 cr.)
Session(s): Spring | Course Offered Every Year
A study of the role of amino acids, protein, energy metabolism and food regulation in human nutrition and biology. Mechanisms of absorption, digestion, function, requirements, and intermediary metabolism in cells with emphasis on integration with other nutrients and systems. Clinical significance, current issues, and critical analysis of the research and professional literature. Pre- or Co-requisite: FN-620.

FN-625 Seminar in Nutrition (1.00 cr.)
Session(s): Fall; Spring | Course Offered Every Year
A presentation-based course, the first part of the semester will be spent conducting a literature review on selected topics in the field. Students will develop oral presentations based on their literature review and will be required to develop and distribute a written abstract and bibliography on their topic. Corequisite: FN-610.

FN-627 Food and Society (3.00 cr.)
Session(s): Fall | Course Offered Every Year
Designed as a culminating experience in the program, this course is a critical examination of the social, political, economic and environmental influences on the American and global food system. Students will study the dominant and alternative methods for producing and distributing food to people, and the relationship between human health and the food supply. Students will propose solutions to problems involving the food system in a semester project. Prerequisites: FN-610; FN-611; FN-620/621; FN-625 (1hr); FCS-645.

FN-630 Nutrition Education and Counseling (3.00 cr.)
Session(s): Fall | Course Offered Every Year
An interactive course with students developing, reviewing and implementing various forms of nutrition education targeted to specific population groups. Students will develop, implement and evaluate nutrition education materials

FN-635 Gastronomy (3.00 cr.)
Session(s): Fall | Course Offered Every Year
Study of the various factors that contribute to pleasurable dining will be studied. Sensory evaluation will be conducted. Students will reflect upon their own experiences with food and dining, and using critical and analytical thinking skills they will develop a greater awareness of food. Readings will be discussed in terms of their contribution to the understanding of a food and dining experience.

FN-636 Sustainable Food Systems (3.00 cr.)
Session(s): Varies, Contact Department Head | Course Offered Varies, Contact Department Head
An examination of the relationships among diet, the various systems that produce our food, and the environment. Students will study the various agricultural and production methods and strategies for producing food, their impact on the natural environment, and sustainability. Students will connect personal dietary decisions to the broader social and global issues surrounding food, the environment, and health.

FN-646 Regression Analysis and Other Multivariate Models (3.00 cr.)
Session(s): Fall | Course Offered Every Year
This course begins with linear regression and building models for estimation and prediction in the biological sciences. The same concepts will be examined using multiple regression and residual analysis will be added. Topics also will include analysis of variance and covariance, basic concepts of experimental design, and ethical issues in data analysis and interpretation. Statistical software will be used.

FN-650 Vitamins, Minerals, and Nutraceuticals (3.00 cr.)
Session(s): Summer | Course Offered Every Year
A study of the essential vitamins and minerals in humans, mechanisms of absorption, digestion, functions, requirements, metabolism, and current issues. A review of functional foods, phytochemicals, herbs, and other biologically active compounds in foods, and their relevance to the prevention and treatment of disease. Critical analysis of the research and professional literature. Prerequisites: CHE-112/142 or BIO-322/342.

FN-655 Nutrition and Physical Performance (3.00 cr.)
Session(s): Varies, Contact Department Head | Course Offered Varies, Contact Department Head
A study of diet and nutrition needs and assessment of athletes and physically active people, and the factors affecting diet and nutritional status in this population. Nutrition facts and fallacies in sport nutrition, efficacy of supplements, engineered foods, and ergogenic aids for the enhancement of physical performance. Prerequisites: CHE-112/142 or BIO-322/342.

FN-656 Obesity and Weight Management (3.00 cr.)
Session(s): Fall | Course Offered Every Year
A comprehensive review of literature in the fields of overweight/obesity and its health consequences in child and adult cohorts. Program, policy, and position papers of organizations dealing with obesity will be evaluated. Strategies for weight management including diet, physical activity and behavior will be studied. Current research in treatment, pharmacological and surgical intervention.

FN-660 Food, Film and Culture (3.00 cr.)
Session(s): Varies, Contact Department Head | Course Offered Varies, Contact Department Head
Guided by social science theories, this course explores the connections between food and culture, as expressed through the media of film and writing, exploring the ways in which the use of food illuminates historical, sociocultural and environmental influences on food choices of cultural groups. The aim of the course is to find out what food, as depicted in film and writing, tells us about our world, our communities, and ourselves. Field experiences at local markets and food-service establishments provide hands-on experience with cultural foods.

FN-670 Practicum in Nutrition (3.00 cr.)
Session(s): Spring; Summer | Course Offered Every Year
A supervised field experience with an organization, agency, business or other entity in the fields of food and nutrition or an applied project. Students will meet with a faculty supervisor to design a suitable field experience and establish measurable objectives and learning outcomes to be achieved at the conclusion of the course. Prerequisites: FN-610; FN-611 or FN-612; FN-620/612; FN-625 (1 hour); FCS-645; and permission of graduate advisor.

FN-675 Topics in Food, Nutrition and Dietetics (1.00 cr.)
Session(s): Varies, Contact Department Head | Course Offered Varies, Contact Department Head
Advanced study of a variety of current, new, and/or controversial topics in the field of foods, nutrition, and dietetics. Prerequisite: Permission of graduate advisor.

FN -680 Thesis in Nutrition (3.00 cr.)
Session(s): Fall; Spring; Summer | Course Offered Every Year
Research in nutrition and dietetics directed by a graduate committee. Prerequisites: FN-610; FN-611 or FN-612; FN-620/621; FN-625 (1 hour); FCS-645; and permission of graduate advisor.

FN-800 Graduate Study (1.00 cr.)
Session(s): Fall; Spring; Summer | Course Offered Every Year
Provides enrollment for students extending the thesis beyond FN-680 Thesis/Project and/or taking written comprehensive examinations but not registered for another course. May be repeated as needed.

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Strong Story | Chris Newport

Chris Newport, ’11, earned her Master of Science in Nutrition at Meredith College after completing Meredith's Dietetic Internship program and becoming a Registered Dietitian. As the owner of a sports nutrition and endurance coaching company, Chris pursued her master’s degree in order to more effectively serve her clients and help them reach their fitness goals.

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