HFN 505: Current Topics: Maternal and Child Nutrition (3 credits)
This online course examines current trends in research on nutrition topics related to maternal and child health with a focus on evidence-based recommendations. Topics include fertility, intrauterine influences on development, maternal nutrition and infant feeding, breastfeeding, supplementation, asthma and allergic disease, nutrition and neurological development, gut microbiota in early life, links between early life and adult disease and environmental influences on early childhood feeding challenges. (Prerequisite: HFN 500, or equivalent upon approval)
HFN 507: Nutrition Physiology and Metabolism
This course introduces nutrition physiology and metabolism, including the ingestion and digestion of food, as well as the absorption, transport and metabolism of macro and micronutrients. Students will learn the structures, roles and metabolic regulation of carbohydrates, lipids and proteins. Students will be introduced to the role of vitamins and minerals in human metabolism and regulation. Students will be introduced to the role of vitamins and minerals in human metabolism and health. (Prerequisite: Physiology)
This course is a prerequisite for the MS program. It does not satisfy graduation requirements.
HFN 508: Concepts in Nutrition Therapy
This introductory nutrition course will provide students with the basic knowledge of nutrition through the lifecycle and medical nutrition therapy for some disease states. Students will learn specific nutritional needs for individuals during pregnancy and lactation, for normal growth and development, and for adults during early, middle and later years in life. Medical nutrition therapy for different disease states will be discussed in detail, including obesity, diabetes, cardiovascular disease and hypertension. In addition, the concept of nutrition support via enteral and parenteral nutrition will be introduced. Case-based assignments will be used to demonstrate knowledge and understanding of the nutrition care process (assessment, nutrition diagnosis, intervention, monitoring and evaluation) and documentation. (Prerequisite/Co-Requisite: HFN 507)
This course is a prerequisite for the MS program. It does not satisfy graduation requirements.
HFN 510: Issues and Trends in Nutrition (3 credits)
This online course will provide an overview of current and emerging issues in food and nutrition including topics that impact nutrition recommendations for patients. Course materials will also include trends in health care organizations as it relates to food and nutrition service delivery. Students will explore how these trends may shape patient perceptions of favorable and unfavorable dietary choices, as well as food availability via market trends.
HFN 512: Macronutrients and Metabolic Regulation (3 credits)
This online course is designed to promote an in depth understanding of the role of macronutrients in human health and nutrition. The digestion, absorption and metabolism of carbohydrates, proteins and fats and the relationship of energy metabolism will be extensively studied.
HFN 514: Micronutrients and Functional Nutrition (3 credits)
This online course is designed to promote an in depth understanding of the role of micronutrients in human health and nutrition. The digestion, absorption and metabolism of vitamins and minerals will be extensively studied as will their inter-relationships and roles in health and disease. (Prerequisite: HFN 512)
HFN 515: Advanced Nutrition in Clinical Practice I (3 credits)
This two part online course will offer the student an opportunity to explore the role of diet and nutrition in the prevention, progression and treatment of chronic disease including obesity, cardiovascular disease, diabetes, bone health, cancer prevention, gastrointestinal disorders, food allergy and intolerances, mental health, supplements, and nutrigenomics.
HFN 516: Advanced Nutrition in Clinical Practice II (3 credits)
The second half of this two part online course will further explore medical nutrition therapy for cancer, upper and lower gastrointestinal disorders, liver, pancreatic, and gallbladder disease, eating disorders, neurological disorders, metabolic disorders, renal dysfunction, anemia, pulmonary disease, metabolic stress and the critically ill, malnutrition, diseases of the respiratory system, and end of life care. The principles and practices of enteral and parenteral nutrition will be covered. (Prerequisite: HFN 515)
HFN 520: Advanced Communication and Counseling (3 credits)
This online course examines the role of professionals in promoting general health and wellness for individuals and groups in a community setting. Application of key theoretical models of behavior change and evidence-based intervention strategies are explored. Strategies and skills in counseling the individual client and group are examined and applied. Additional topics include techniques for communicating nutrition information to the public, the media and ensuring cultural competence. In addition to the text, a purchase of a self-assessment tool for $25 is necessary for the student to meet the course requirements.
HFN 528: Public Health Nutrition: Concepts and Strategies (3 credits)
This online course prepares students to advance population health by theorizing a nutrition or food related policy or program promoting sustainable food systems, and to develop the skills necessary to operationalize such a policy or program. Students will use logic models to conceptualize the policy or program, an develop in-depth monitoring and evaluation strategies. In addition, students will learn to coordinate program planning with budge development so as to create realistic programs. Lastly, students will learn how to display data and seek funding to facilitate initial or continue implementation, or to further policy development.
HFN 530: Nutrition Management and Leadership (3 credits)
This online course is designed to develop effective management skills in clinical nutrition services and food service departments. The emphasis will be on the management of clinical services in highly regulated health care settings. Case studies and problem-based learning scenarios will complement online instruction and readings and will apply to both clinical and food service areas. Personnel issues, cost containment and management principles pertinent to clinical functions will be discussed and applied to real life situations. Accreditation and regulation processes will be covered in depth and the focus will be on the Joint Commission Accreditation process and the Center for Medicare and Medicaid Services.
HFN 541: Critical Care and Nutrition Support (3 credits)
This online course will explore the role and impact of medical nutrition therapy in the critical care setting and its influence on patient outcomes. This will include the assessment of specific patient-populations such as acute respiratory distress syndrome (ARDS), burns, continuous veno-venous hemodialysis (CVVHD), sedated/intubated patients, and traumatic brain injuries (TBI). The impact of preoperative, perioperative, and postoperative feeding strategies will be discussed as well as potential pros and cons of immune enhancing supplements. (Prerequisite: HFN 516)
HFN 542: Advanced Pediatric & Neonatal Support (3 credits)
This online course will explore the nutrition needs of infants, children and adolescents with an in-depth examination of medical nutrition therapy for select pediatric and neonatal diseases and chronic illnesses. Special emphasis will be placed on growth and development, pediatric nutrition assessment, and the effect of chronic and acute illnesses on the nutritional status and health outcomes of infants, children and adolescents. This course is designed to reinforce the fundamentals of nutrition and to build competence in the area of nutrition assessment, monitoring, and evaluation of nutritional status within the pediatric populations, including neonates. (Prerequisite: HFN 541)
HFN 551: Evidence-Based Concepts in Integrative Nutrition (3 credits)
This online course will explore the underlying concepts of integrative nutrition, the practice of providing individualized medical nutrition therapy to optimize health, and treat complex chronic illnesses, through food and the judicious use of supplements. Such discussion will build on prior coursework, especially Macronutrients and Metabolic Regulation and Micronutrients and Functional Nutrition, to explore how nutrition can modulate major systems and functions including the gastrointestinal system, the immune system, the central nervous system, detoxification, oxidation and inflammation. (Prerequisite: HFN 514)
HFN 552: Case-Based Approaches to Integrative Nutrition (3 credits)
During this online course, students will apply the concepts of integrative nutrition, as well as material in other clinically relevant courses, to a variety of complex clinical cases. Case study assignments will include detailed assessment strategies and care plans to include dietary intake and supplementation, as well as appropriate monitoring and evaluation techniques. (Prerequisite: HFN 551)
HFN 570: Statistics (3 credits)
This online course facilitates the development of the knowledge base to support statistical reasoning and the skills necessary to conduct statistical analyses appropriate in a healthcare or public health environment. This includes data collection methods, data cleaning, hypothesis testing, confidence limits, and statistical analysis procedures, such as t test, Chi-Square test, analysis of variance, and regression. This class will require the use of IBM SPSS (Statistical Package for the Social Sciences) for data organization, analysis, and presentation. Additional topics include the techniques for summarizing results of various statistical procedures, as well as designing appropriate tables and graphs.
HFN 575: Research Methods in Nutrition (3 credits)
In this online course, students will build a base of knowledge about research methods and then work independently to develop a research project. Students will work through the steps of formulating a research question, developing a testable research hypothesis, designing a study and designing data collection methods. Students will learn how to protect human subjects and health information. Students will be able to understand and interpret published research. (Prerequisite: HFN 570)
HFN 590, Food Service Systems & Management SEL (3 credits)
This supervised experiential learning (SEL) course will take place in a hospital, long term care and/or assisted care facility that prepares therapeutic diets. In addition, these facilities may operate cafeterias open to the public and employees, and provide for catered functions. During this 150 hour experience, students will become knowledgeable about the basics of quantity food production, such as menu planning, procurement, quantity food production, safety and sanitation, food distribution, and personnel management. It is expected that students will apply their knowledge and experience to the production of therapeutic diets. Work in this course will integrate and apply concepts and skills from didactic coursework in the food service systems and management unit, including courses HFN 515 and HFN 530.
HFN 592: Community Nutrition & Public Health SEL (3 credits)
This supervised experiential learning (SEL) course in community nutrition and public health is a total of 150 hours. Examples of acceptable SEL sites include work on community nutrition projects related to gardens, food insecurity, childhood health and obesity as well as WIC and other community agencies (cooperative extension, food bank, department of health, senior centers, reservations, group housing agency, wellness center, corporate, school). This course will integrate and apply concepts and skills from didactic coursework in the community nutrition & public health unit, including courses HFN 515, 528, 530 and 570.
HFN 594: Advanced Nutrition Therapy 1 SEL (5 credits between HFN 594 and HFN 596)
HFN 596: Advanced Nutrition Therapy 2 SEL (5 credits between HFN 594 and HFN 596)
These courses will provide practical, professional experience to perform nutritional assessments, including the NFPE of patients with simple to complex medical conditions. Included in this course is development of skills to meet competencies related to the nutrition care process with nutrition diagnosis, nutrition therapy implementation including counseling and monitoring/evaluation of the impact of nutrition interventions. Assignments will enhance the learning process. These courses will be a total of 487.5 hours over the two courses, with at least 262.5 hours being satisfied in HFN 594. Students will work with Stony Brook faculty and their onsite preceptors to plan which assignments and summative evaluations will be completed in HFN 594 and HFN 596. This will determine in which course performance indicators will be tracked, although it is recognized that their will likely be overlap.
HFN 598: Research and Quality Improvement SEL (1 credit)
This course first explores the differences between quality assurance and research activities. This course is a total of 62.5 hours. Students are then engaged in the process of conducting a robust quality assurance program as well as in a discussion of differences in a potential research project on a clinical topic. This will include identification of the problem, project design, baseline data collection, data analysis and development of conclusions. Each student will prepare a capstone summary PowerPoint presentation and deliver to a group of students and faculty.
