Applied Nutrition (MSAN)

APN 600  |  3 credit hours

Current trends and issues relating to nutrition, food, and food products are examined. The course will contain a review of key concepts related to the digestive system, metabolism, energy balance, nutrition and disease, and the Nutrition Care Process. Current issues related to these topics will be explored. Students will review, analyze and synthesize professional literature. Students will apply course concepts to their practice and/or area of study and expertise.

APN 604  |  3 credit hours

Nutrition requirements and metabolism from preconception through older adulthood are examined. The impacts and effects of culture, environment, economy, and mental and physical health on nutrition status across the life cycle are explored. Metabolism of macronutrients, nutrition assessment methodologies, and specific concerns for each life cycle stage are emphasized.

APN 610  |  3 credit hours

Research methods and research design commonly used in nutrition research are examined. Topics include defining research questions, developing hypotheses, writing research goals and objectives, reviewing and interpreting literature, choosing appropriate research designs, and understanding and summarizing relevant data. Professional presentation of research findings is emphasized.

APN 615  |  3 credit hours

The normal and disordered metabolism of carbohydrates, protein, fats, vitamins, and water and the physiological actions of these nutrients are examined. Topics include macronutrient and micronutrient absorption, transport, and excretion, the regulation of biochemical and enzymatic pathways, variability in the bioavailability of vitamins and minerals, and the impacts of nutrient toxicity and deficiency in human and animal models.

APN 620  |  3 credit hours

Health behavior theories and practices utilized to facilitate healthful behavior change in a variety of nutrition counseling and clinical settings are examined. Topics include motivational interviewing, practice of professional and engaged verbal and nonverbal communication, active listening, practitioner directed goal setting and group counseling.  The design and evaluation of nutrition counseling practices are explored.

APN 625  |  3 credit hours

Nutrition and health promotion and the role of nutrition in disease prevention are examined. Topics include exploring theory-based approaches to lifestyle and behavior modification to advance the health and nutriture status of individuals and communities, development of culturally and age-appropriate health promotion practices, current research on the ways diet, environment and nutrition influence the incidence and prevalence of chronic diseases at individual and population levels, and best-practices in health promotion. Students develop a practical approach to explore or address health promotion and disease prevention for a target population.

APN 755  |  3 credit hours

The latest theories, research, policy, and practices relating to a variety of nutrition concepts, controversies and practice will be applied to a relevant area of the student’s choice and approved by a faculty mentor, review committee, and the instructor. This capstone course will culminate in a project and/or paper that will contribute unique or novel research to the field such as: a primary or secondary research investigation of an educational or clinical question or practice, a review of and proposal to modify current policy or practice, or a review and development of new approaches to the prevention, management or treatment of a nutrition or wellness concern.

APN 775  |  3 credit hours

Current nutrition and wellness literature will be critically reviewed and evaluated. Development and presentation of nutrition-related research will be performed. Quantitative and/or qualitative research methods including research design and methodology, data collection and analysis and interpretation of findings will be employed. Topics include appropriate use of statistical software, Continuous Quality Improvement (CQI) processes, research design, implementation and evaluation methods for a variety of nutrition research initiatives, and professional presentation of research findings.