M.S. in Nutritional Sciences
- Demonstrate the ability to design, conduct, and interpret the findings from a research study in the area of nutritional sciences.
- Demonstrate the ability to critique and interpret germane literature (scientific, clinical, etc.) in the area of exercise physiology.
- Demonstrate an understanding of the principles underlying the processing and interpretation of nutritional sciences information.
- Demonstrate the ability to successfully examine and interpret the appropriate measurement characteristics of specific instruments and measures used in these contexts.
- Demonstrate an understanding of the principles underpinning nutritional rehabilitation.
- Demonstrate an understanding of the unique features of selected pathologies as they relate to poor nutritional habits.
- Critically evaluate research in the area of nutritional sciences, including methods, results, and discussion. (G1, 2)
- Analyze data using the appropriate statistical techniques to test research hypotheses. (G1)
- Examine and describe current approaches to reliability and validity of measures used in nutritional sciences. (G1)
- Explain the role of diet in the prevention and treatment of major lifestyle-related diseases (e.g., CHD, metabolic syndrome, hypertension). (G2, 3, 4, 5, 6)
- Identify the role of both acute and chronic nutrition in disease prevention and rehabilitation. (G2, 3, 5, 6)
- Appropriately design therapeutic nutrition interventions for individuals with various pathologies and conditions. (G5, 6)
- Identify contraindications, limitations, and precautions associated with various pathologies and conditions. (G3, 5, 6)
- Accurately communicate findings of germane literature, both orally and in writing. (G2, 3, 4, 5, 6)
- Identify markers that determine optimal nutrition and growth in infants and children. (G2, 4, 5, 6)
- Identify and assess nutritional problems of infants and children with various pediatric disorders and conditions. (G2, 3, 5, 6)
- Understand physiological/metabolic changes and their significance in aging and to recognize the unique nutritional needs of older people. (G3, 4, 5, 6)
- Evaluate information to assess food practices, nutritional status, and dietary needs of elderly people. (G3, 4, 5, 6)
- Describe/evaluate methods of energy intake and expenditure. (G4)
- Identify/describe the factors involved in the control of food intake. (G5)
- Discuss various components of energy expenditure and factors which influence and alter these components. (G3, 5, 6)