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Descriptions -Hum an Medicine of Courses

635. Core Competencies I 814. Nutritional 825. Epidemiologic Modeling Fall. 2 credits. A student may earn a maxi­ Fall of odd-numbered years. 3(3-0) Spring ofodd-numbered years. 3(3-0} Interde­ mum of 6 credits in all enrollments for this course. P: HM 810 or concurrently. R: Open only to master's partmental with Physics. Interdepartmental with Medicine, Family Practice, and students in the Epidemiology major or approval of P: HM 810, STT 422. R: Approval of college. Pediatrics and Humtm Development. college. Mathematical modeling of ;;. Stochastic and P: FMP 602. R: Open only to graduate-professional Methodologies used in epidemiologic studies of and chaotic systems approaches. Applications through per­ students in College of Medicine. in the context of U.S. and international dietary sonal computer software. A weekly seminar addressing core knowledge and patterns. Relationship between diet and specific dis­ skills from an interdisciplinary perspective. eases. 826. Research Methods in Epidemiology Fall. 3(3-0) 636. Core Competencies II 815. Epidemiology of Cardiovascular P: STT 422 R: Open only to master's students in Spring. 2 credits. A student may earn a maxi· Disease Epidemiology. Approval of college. mum of 6 credits in all enrollments for this course. Summer of even-numbered years. 3(3-0} Analyses of epidemiologic and clinical data applying Interdepartmental with Medicine and Family Practice. P: HM 810. R: Open only to master's students in the statistical methods, based on logistic and survival mod­ P: FMP 602. R: Open only to graduate-professional Epidemiology major or approval of college. els, using standard software. students in College of Human Medicine. Survey of methodologies used in epidemiologic studies A weekly seminar addressing core knowledge and of cardiovascular diseases. Review of evidence of ge· 829. Design and Conduct ofEpidemiological skills from an interdisciplinary perspective. netic, environmental, and behavioral causes of cardio­ Studies and Clinical Trials vascular disease. Spring. 3(2-2) Interdepartmental with Large 637. Core Competencies III Animal Clinical &iences. Administered by Large Ani­ Spring, Summer. 2 credits. A student may 816. Reproductive and Perinatal mal Clinical . earn a maximum of 6 credits in all enrollments for this Epidemiology P: VM 533 or approval of department. R: Open only to course. Interdepartmental with Medicine, Pediatrics Summer of odd-numbered years. 3(3-0) graduate students in the colleges of Human Medicine, and Human Development, Family Practice, Surgery, P: HM 810 or concurrently. R: Open only to master's Osteopathic Medicine, or Veterinary Medicine. and Obstetrics, Gynecology and Reproductive Biology. students in the Epidemiology major or approval of Applied analytical methods in experimental design. P: FMP 602. R: Open only to graduate-professional college. Assessment ofhealth and disease status of animal and students in College of Human Medicine. Epidemiology of adverse health states in human populations. Risk assessment and interpreta­ A weekly seminar addressing core knowledge and and the puerperium. Impact of these health states on tion of clinical trials. skills from an interdisciplinary perspective. subsequent child development. 890. Independent Study in Epidemiology 817. Epidemiology of Communicable Fall, Spring, Summer. I to 3 credits. A student 640. Advanced Comprehensive Care Diseases may earn a maximum of 12 credits in all enrollments Fall, Spring, Summer. 6 credits. A student Fall of even-numbered years. 3(3-0} for this course. may earn a maximum of 18 credits in all enrollments P: HM 810. R: Open only to master's students in P: HM 810. R: Open only to master's students in for this course. Interdepartmental with Pediatrics and Epidemiology or approval of college. Epidemiology or approval of college. Human Development, Medicine, Family Practice, and Application of principles of epidemiology to research in Independent study in areas relevant W epidemiology Obstetrics, Gynecology and Reproductive Biology. communicable diseases relevant to in the such as population genetic;;. P: FMP 608, PHD 600, MED 608. R: Open only to U.S. and other countries. graduate-professional students in College of Human 899. Master's Thetds Research Medicine. 818. The Epidemiology ofZoonotic Diseases Fall, Spring, Summ£r. I to 3 credits. A student Clinical experience in community-oriented primary Spring ofodd-numbered years. 3(3-0) Interde­ may earn a maximum of 12 credits in all enrollments care. Emphasis on urban and rural underseTVed popu­ partmental with Veterinary Medicine. for this course. lations. P: HM 810. R: Open only to master's students in R: Open only to master's students in Epidemiology. Epidemiology or approval of college. 691. Research Clerkship Human susceptibility to diseases of animals. Modes of Fall, Spring, Summer. 2 to 6 credits. A student transmission, surveillance, and strategies for preven­ HUMAN AND may earn a maximum of6 credits in all enrollments for tion of specific zoonotic diseases. HNF this course. P: HM 690 or approval of community research director. 819. Spatial Epidemiology and Medical Department of and R: Open only to graduate-professional students in Col­ Geography lege ofHuman Medicine. Spring ofeven-numbered years. 3(3-0)Interde· Human Nutrition Biological, behavioral, or clinical research pr£:tiect. partmental with Geography. College of and P: HM 810. R: Open only to master's students in Natural Resources Epidemiology or approval of college. College of Human Ecology 810. Introduction to Descriptive and Concepts, techniques, and utilization of spatia­ Analytical Epidemiology epidemiologic analyses for human health. 150. Introduction to Nutrition and Food Fall. 3(3-0) Science R: Open only to master's students in Epidemiology or 821. Epidemiology of the Health and Fall, Spring, Summ£r. 3(3-0)lnterdepartmen­ approval of college. Cognitive Status of the Elderly tal with Food Science. Study of disease from a population perspective as the Fall of odd-numbered years. 3(3-0} Nutrition needs in stages from a human ecological interaction of host, agent, and environment. Funda­ P: HM 810 or concurrently. perspective. Domestic and international factors affect­ mental concepts include crLSe definition, measuring Interpretation of research on the health and cognitive ing the availability of a safe, nutritious food supply. frequency ofdisease, mortality and morbidity data, and status of elderly. Interpretation of statistical tests of Relationships of food choices to health and disease. major study designs. hypotheses. Conclusions based on data. SA:FMP821 300. Experimental Approaches to Foods 812. Causal Inference in Epidemiology Spring. 4(2-4) Fall. 3(3-0) P: GEM 143. R: Open only to juniors or seniors or P: HM 810, LCS 829. R: Open only to master's students 823. Epidemiology graduate students in the Department ofof Food Science in the Epidemiology major or approval of college. Fall of even-numbered years. 3(3-0) and Human Nutrition. Completion of Tier I writing Causal models, criteria, and causality related to study P: S'IT 421, HM 810. R: Open only to master's studenU requirement. design and analysis in epidemiology. Application of in the Epidemiology major or approval of college. Effects of preparation methods and ingredient substi­ theoretical concepts to the design, analysis, and assess­ Basic principles of carcinogenesis. Major etiologic fac­ tutions on chemical and physical properties of food ment of epidemiologic research. tors, types of malignancies, and biomarkers for suscep­ constituents. Effects of changes in chemical and physi­ tibility and exposure. Prevention and early detection of cal properties on functional and sensory attributes of cancer. foods.

813. Investigation of Disease Outbreaks 311. Principles ofHuman Nutrition Fall, Spring, Summer. 3 credits. 824. Injury Epidemiology Spring. 3(3-0} P: HM 810 or concurrently. R: Open only to master's Fall of odd-numbered years. 3(3-0) P:BCH200. students in Epidemiology or approval of college. P: HM 810. R: Open only to master's students in A human ecological approach to identification, function Principles of and practice in investigating disease out­ Epidemiology or approval of college. and food sources of required by . breaks. Field trips required. Injury epidemiology, control, and prevention. Normal . Effects of deficiencies or excesses of specific nutrients on metabolism.

A-102 Human Nutrition and Foods -Descriptions of Courses

320. Basic Skills in Dietetic Practtce 440. Foodservice Opera/tons 473. Interpretation ofClinical Laboratory Spring. 2(1·2) Fall. 4(4-0) Testa in Dietetics P: CPS 101 or CPS I31;HNF 150orHNF 311 R: Open P: HNF 150 or HNF 311 R: Open only to juniors or Fall. 3(3-0) only to sophomores or juniors or seniors in the Dietetics seniors in the Dietetics major or to graduate students in P: HNF 460 or concurrently. major. the Human Nutrition majors. Principles, procedures and interpretation of clinical Eva1uation and communication of scientific and con­ Principles, processes and control strategies in foodserv­ laboratory tests. Interrelationships of nutrition and sumer information. Sources of reliable food and nutri­ ice operations: menu planning, procurement, and on· the biological sciences. Relationships of test results to tion information. Statistical interpretations. premise storage and issuance. Purchasing, budgets, total nutritional care. , composition, and human resources, control management, ethics, mar­ computer diet analysis. keting, production, safety and . 474. Drug-Nutrient Interactions SA:HNF220 SA:HNF441 Spring. 2(2-0) P: HNF 460, one PSL course, one BCH course. R: Open 350. Food Consumption Behavior 444. Computerized Foodservice Management only to juniors. seniors, and graduate students in the Fall. 3(3·0} Laboratory Department of Food Science and Human Nutrition. P: EC 20I or EC 202; MSC 302 or concurrently. R: Spring. 1 credit. Reciprocal effects of foods, nutrients, and dietary con­ Completion ofTier I writing requirement. P: CPS I01 or CPS 131; HNF 440 or concurrently. R: stituents and pharmacologic agents. Drug-nutrient in­ Introduction to consumer behavior relative to food and Open only to juniors or seniors in the Dietetics major or teractions in high risk groups including the elderly. food services. Food consumption and expenditure to graduate students in the Human Nutrition majors. Drug-nutrient counseling. trends. Factors influencing food consumption and ex­ Use of prototype foodservice management software for penditures. Consumer advocacy and consumerism. inventory management, recipe adjustment, recipe and 475. Community Nutrition Applications menu precosting, nutrient analysis, cost analysis, and Spring. 1 credit. other foodservice applications. P: HNF 375 R: Open only to juniors or seniors or 375. Community Nutrition graduate students. Fall. 3(3-0) 445. Foodservice Management Experience Practice and evaluation of dietary and anthropometric P:HNF 150orHNF311. Spring. 2 credits. assessment. Problem solving and communication Dietary and anthropometric assessment of population P: HNF 441 or concurrently; MIG 205. R: Open only to methods. groups. Policies, programs and resources available to seniors in Dietetics and graduate students in Human address community nutritional needs. Nutrition. Approval of department. Receipt, storage, preparation and service of foods. 480. Concepts ofHuman Nutrition Research Safety and sanitation. Design, layout, and care of Methods 379. Basic Nutritional Counseling equipment. Costing. tickets required. Offered Spring. 2(1.3} Spring. 3(2-3) halfofsemester. P: HNF 311 or HNF 460; FSC 455. R: Open only to P: HNF ISO or HNF 311; HNF 320. R: Open only to seniors and graduate students. Completion of Tier I juniors or seniors in the Dietetics major or to graduate 450. Contemporary Cases from the Food writing requirement. Approval of department. students in the Human Nutrition majors. Industry Issues and techniques involved in nutrition research Interviewing. Medical records and dietary history. AB­ Spring. 3(3-0) with humans and animals. Guided laboratory experi­ sessment of nutritional status. Planning, implement­ P: HNF 350. R: Open only to seniors in the Department ence plus independent project. ing, and evaluating nutritional programs. Quality of Food Science and Human Nutrition. assurance. Professional ethics. Analysis and interpretation of the consumer environ­ ment. Development of effective strategies and policies 490. Independent Study for the . Case study approach. Fall, Spring, Summer. 1 to 10 credits. A stu­ 400. Art and Science ofFood Preparation dent may eam a maximum of 10 credits in all enroll­ Spring. 1 credit. 461. Advanced Human Nutrition: ments for this course. P: HNF 300 or concurrently. R: Open only to juniors or , and R: Open only to juniors and seniors. Approval ofdepart­ seniors in the Dietetics major or to graduate students in Fall. 3(3-0) ment. the Human Nutrition majors. P: BCH 200 or BCH 401; HNF 150 or HNF 311; PSL Individual study of selected topics in foods, foodservice Arl and science of food preparation in relation to cost, 250 or PSL 432 management or nutrition. health, and historical, regional, ethnic, and religious Energetics and metabolism of carbohydrates, proteins, customs. Product evaluation using sensory techniques. and lipids as related to dietary requirements and dis­ Offered half of semester. ease processes in humans. Recommended dietary a1- 490H. Honors Independent Study lowances. Food sources of nutritents. Fall, Spring, Summer. I to 10 credits. A stu­ 404. Food Product Development SkHNF460 dent may eam a maximum of 10 credits in all enroll­ Fall. 4(3-3) ments for this course. P: FSC 40I or HNF 300. R: Not open to freshmen and 462. Advanced Human Nutrition: R: Not open to freshmen and sophomores. Open only to sophomores. and honors students. Approval of instructor. Functions of proteins, carbohydrates, and , and Fall. 3(3-0) Individual study of selected topics in foods, foodservice their interactions with other food ingredients. Objec­ P: BCH 200 or BCH 40I; HNF 150 or HNF 311; PSL management or nutrition. tive and sensory food evaluation techniques. 250 or PSL 432; HNF 461 or concurrently. Metabolism of vitamins and minerals in relation to 494. Practicu.m dietary requirements and disease processes in hu­ Fall, Spring, Summer. 1 to I 0 credits. A stu­ 406. Sociocultural Aspects of Food mans. Food sources of nutrients. Nutrient interrela­ dent may eam a maximum of 10 credits in all enroll­ Spring. 3(3-0} tionships. Factors affecting and ments for this course. R: Not open to freshmen and sophomores. One ISS "B" stability of nutrients. R: Open only to majors in Department ofFood Science course option or concurrently. SA:HNF460 and Human Nutrition. Approval of department. Factors impacting food consumption from a human Professional experience in selected settings and organi­ ecological perspective. International and national food 463. Nutrition and Human Development zations under faculty supervision. consumption patterns. Geographic, political, and eco­ Fall. 3(3-0} nomic aspects of food consumption. Food availability P: HNF 460 or concurrently. 840. Human Nutrition and Chronic Diseases and distribution. Family st ructure, taboos, religion, Role of nutrients in anatomica1, physiological, and bio­ Fall ofodd.numbered years. 3(3-0) and food related health problems. chemical processes as related to human growth and R: Open only to graduate students in Food ScUmce, development. Nutrition throughout the life cycle. Nu­ Human Nutrition, and Nursing. tritional assessment and programs. Dietary intervention and treatment of chronic dis­ eases: , , , gastro­ 410. Sensory AsseBBment ofFoods 470. Medical Nutrition Therapy intestinal disorders and cancer. Spring. 2(1-2) Spring. 4(3-2) P:STT200 orSTT20I orSTT315 orSTT421 orS'IT P: BCH 200 or BCH 401; HNF 461 or HNF 462; PSL 464; FSC 401. R: Open only to majors in Department 250 or PSL 431. R: Not open to freshmen or sopho­ 843. Community Nutritional Assessment ofFood Science and Human Nutrition. mores. Completion of Tier I writing requirement. Spring of odd-numbered years. 3(2·2) Discriminative, consumer and descriptive methods Anatomical, physiological and biochemical changes as­ Nutritional assessment of population groups in com­ used to evoke, measure, analyze, and interpret sensory sociated with diseases. Nutritional assessment. Use of munity settings. Interpretation of national and inter­ reactions to food characteristics. modified diets as adjuncts to other therapies. national health data.

A·103 Descriptions -Human Nutrition and Foods of Courses

890. Supervised Individual Study 999. Doctoral Dissertation Research 821. Managerial Economics Fall, Spring, Summer. 1 to 3 credits. A student Fall, Spring, Summer. 1 to 24 credits. A stu­ Summer. 2(2-0) may earn a maximum of6 credits in all enrollrrumts for dent may earn a maximum of 99 credits in all enroll­ R: Open only to MBA students in the Program in Inte­ this course. ments for this course. grative Management. R: Open only to graduate students in Food Science and R; Open only to doctoral students in Human Nutrition Analysis of the firm: demand and revenues, optimal Human Nutrition. Students are limited to a combined and Foods. production, cost minimization, profitability and pric­ total of 10 credits in HNF 890 and HNF 894. ing, and market structures. Faculty supervised study of nutrition areas of individ­ ual interest. INTEGRATIVE 831. Managerial Legal Environment MANAGEMENT PIM Spring. 1.5(1.5-0) 891. Topics in Human Nutrition (MTC) R: Open only tn MBA students in the Program in Inte­ Fall, Spring, Summer. 1 to 3 credits. A student The Eli Broad College of Business grative Management. may earn a maximum of 12 credits in all enrollments The U.S.legal system. Theinterrelationshipoflaw and for this course. and The Eli Broad Graduate ethics. Regulation of business by courts, state and R: Open only to graduate students. School of Management federal statutes, and governments. Applications of Current topics in applied and basic human nutrition. course concepts to work environment. 800. Managerial Skills 892. Nutrition Seminar Summer. 1.5(1.5-0) 841. Corporate Finance Fall, Spring. 1(1-0) A student may earn a R; Open only to MBA students in the Program in Inte­ FalL 1.5(1.5-0) maximum of6 credits in all enrollments for this course. grative Management. P: PIM 811. R: Open only to MBA students in the Presentations by students on current topics in nutri­ Approaches to effective group management in business Program in Integrative Management. tion. organizations. Creating, maintaining, and leading Valuation techniques for bonds and stocks. Investment work groups. decisions by firms. The relation between risk and re­ 894. Human Nutrition Practicum turn. Pricing models for risk. U.S. capital markets. Fall, Spring, Summer. 1 to 6 credits. A student 801. Firm Analysis Application of course concepts to work environment. may earn a maximum of6 credits in all enrollments for FalL 1 credit. this course. R: Open only to MBA students in the Program in Inte­ 842. Managerial Finance R: Open only to graduate students in Food Science and grative Management. Spring. 1.5(1.5-0) Human Nutrition. Students are limited to a combined Faculty supervised analysis of the student's employing P: PIM 811, PIM 841. R: Open only to MBA students in total of 10 credits in HNF 890 and HNF 894. Approval organization. Organization and financial structure. In­ the Program in Integrative Management. ofdepartment. formation, accounting, operating, and marketing sys­ Market efficiency, capital budgeting, security issues, Experience in agencies or offices related to Human tems. dividend policy, capital structure, and bankl'uptcy Nutrition. Field experience required. costs. Agency problems between different stakeholders 802. Environmental Analysis and option pricing. Application of course concepts to 899. Master's Thesis Research Spring. 1 credit. work environment. Fall, Spring, Summer. 1 to 10 credits. A stu­ R: Open only to MBA students in the Program in Inte­ dent may earn a maximum of 20 credits in all enroll­ grative Management. ments for this course. Faculty supervised analysis ofthe student's employing 850. Analysis and Decision Models R: Open only to masters students in Human Nutrition organization. Customer and competitor analysis. Legal Summer. 2.0(1.8-0.4) and Foods. and financial environment. Human resource issues. P: STI' 315. R: Open only to MBA students in the Program in Integrative Management. 935. Nutrition: and 803. Strategic Analysis Models to support decision making: applications of Metabolism FalL 1 credit. , decision analysis, simulation, fore­ Fall of even-numbered years. 3(3-0) Interde­ R: Open only to MBA students in the Program in Inte­ casting, and project management. partmental with Animal Science. grative Management. R: Open only to graduate students in Food Science, Faculty supervised analysis of the student's employing Human Nutrition, Animal Science, and Nursing, and organization. Strategy formulation and policy integra­ 852. Organization Design to graduaU!-pro{essiotull students. tion. FalL 1.5(1.5-0) Regulatory aspects oflipid and carbohydrate metabo­ R: Open only to MBA students in the Program in Inte­ lism as influenced by nutritional status. 811. Financial Accounting Concepts grative Management. Summer. 2(2-0) Assessing tasks, environments, and to or­ 936. Nutrition and Metabolism R: Open only to MBA students in the Program in Inte­ ganize and implement corporate and business unit Spring ofeven-numbered years. 3(3-0) Interde­ gtative Management. strategies. Assessing distinctive competencies in or­ partmental with Animal Science. Administered by Ani· Financial reporting issues from a user's perspective. ganizations to deal with dynamic environments. Appli­ mal Science. Measurement, valuation, and reporting concepts and cation of course concepts to w ork environment. Nutritional and endocrine regulation ofprotein synthe­ issues. Analysis and use of financial accounting infor­ sis and degradation, assessment, pro­ mation for decision making. 858. Human Resource Management tein status, protein-energy . Protein Spring. 1.5(1.5-0) metabolism during . Metabolism, , 812. Managerial Accounting Concepts R: Open only to MBA students in the Program in Inte­ and absorption of amino acids and proteins. FalL 1.5(1.5-0) grative Management. P: PIM 811. R: Open only to MBA students in the Strategic organizational issues associated with manag­ 937. Nutrition and Metabolism Program in Integrative Management. ing the labor market to acquire, develop, and compen­ Fall of even-numbered years. 3(3-0) Interde· Accounting information for decision making and con­ sate human resources. Application of course concepts partmental with Animal Science. Administered by Ani­ trol: cost behavior patterns, activity-based costing, cost to work environment. mal Science. allocations, budgeting, transfer pricing, and account­ Forms and locations of mineral elements in the body, ing controls. Application of course concepts to work metabolic functions, deficiencies, and toxicities, inter­ environment. relationships and quantitative requirements. 861. Marketing Systems 818. Information Systems FalL 1.5{1.5-0) 938. Nutrition: Metabolism and Function of FalL 1.5{1.5-0) R: Open only to MBA students in the Program in Inte­ Vitamins R: Open only to MBA students in the Program in Inte­ grative Management. Spring ofodd-numbered years. 3(3-0) Interde­ grative Management. Marketing decision making within global, customer, partmental with Animal Science. Information, process, and technology architectures of economic, ecological, and competitive environments. R: Open only to graduate students in Food Science, corporate information systems. Role of information in Gathering and analyzing information. Developing Human Nutrition, Animal Science, and Nursing, and organizational control and decision making. Methods strategies as guides for the organization. Developing to graduate·professiotull students. for evaluating effectiveness of information systems. operational marketing plans. Ap plication of course Regulatory roles of vitamins at cellular and molecu1ar Application of course concepts to the work environ­ concepts to work environment. levels. ment.

A·104