Degree Learning Outcomes, MS Nutritional Science

M.S. in Nutritional Sciences

Learning Goals

1. Demonstrate the ability to design, conduct, and interpret the findings from a research study in the area of nutritional sciences.
2. Demonstrate the ability to critique and interpret germane literature (scientific, clinical, etc.) in the area of exercise physiology.
3. Demonstrate an understanding of the principles underlying the processing and interpretation of nutritional sciences information.
4. Demonstrate the ability to successfully examine and interpret the appropriate measurement characteristics of specific instruments and measures used in these contexts.
5. Demonstrate an understanding of the principles underpinning nutritional rehabilitation.
6. Demonstrate an understanding of the unique features of selected pathologies as they relate to poor nutritional habits.

Learning Objectives

1. Critically evaluate research in the area of nutritional sciences, including methods, results, and discussion. (G1, 2)
2. Analyze data using the appropriate statistical techniques to test research hypotheses. (G1)
3. Examine and describe current approaches to reliability and validity of measures used in nutritional sciences. (G1)
4. 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)
5. Identify the role of both acute and chronic nutrition in disease prevention and rehabilitation. (G2, 3, 5, 6)
6. Appropriately design therapeutic nutrition interventions for individuals with various pathologies and conditions. (G5, 6)
7. Identify contraindications, limitations, and precautions associated with various pathologies and conditions. (G3, 5, 6)
8. Accurately communicate findings of germane literature, both orally and in writing. (G2, 3, 4, 5, 6)
9. Identify markers that determine optimal nutrition and growth in infants and children. (G2, 4, 5, 6)
10. Identify and assess nutritional problems of infants and children with various pediatric disorders and conditions. (G2, 3, 5, 6)
11. Understand physiological/metabolic changes and their significance in aging and to recognize the unique nutritional needs of older people. (G3, 4, 5, 6)
12. Evaluate information to assess food practices, nutritional status, and dietary needs of elderly people. (G3, 4, 5, 6)
13. Describe/evaluate methods of energy intake and expenditure. (G4)
14. Identify/describe the factors involved in the control of food intake. (G5)
15. Discuss various components of energy expenditure and factors which influence and alter these components. (G3, 5, 6)