School of Graduate Studies Winter 2019 Electives

Classes are open to all NUNM graduate/doctoral students who meet course prerequisites.
Elective credit for ND students is available as listed.
First priority for nutrition electives will be given to students enrolled in the MScN program.

Master of Science in Ayurveda

GSAR 621E Ayurvedic Dietetics (2 credits), MONDAY, 1-3 P.M., RAJURKAR & BASS
This course observes the Ayurvedic concepts of nutrition, including a body- and mind-type oriented individualistic approach; preventive and seasonal nutrition; incompatible foods; as well as Ayurvedic rituals, regimens, classifications and qualities of foods. Students will explore the significance of Ayurvedic concepts in cooking and the effect of food on the mind, body and spirit.

GSAR 622E Ayurvedic Dietetics Practicum (2 credits), MONDAY, FEBRUARY 11 – MARCH 18, 2019, 4-6 P.M., RAJURKAR & BASS
This course is a hands-on experience with selected Ayurvedic techniques of cooking for therapeutic diets, and cooking according to body type and season to evaluate the effect of food on the mind, body and spirit. Students will practice Ayurvedic regimen, mantras and rituals related to the consumption of food, along with mindful eating. Corequisite: GSAR 621 (Note: Additional fee required)

GSN 572E Indian Cooking (2 credits), SATURDAY & SUNDAY, FEBRUARY 16-17, 8 A.M. – 5 P.M., RAJURKAR
Traditional Indian cooking is based on the foundations of Indian philosophy. This course explores the concepts of Indian cooking, the properties of food, and the seasonal selection of dishes to achieve optimum health for body, mind and spirit. This course covers classic and regional dishes, including vegetarian, non-vegetarian, vegan, gluten-free, low-calorie, low sodium and Ayurvedic dishes. The Indian concepts of Tridosha (Vata, Pitta, Kapha), individual dietary requirements, and disease-specific diets are also covered.

Master of Science in Nutrition

GSN 520E Seasonal Cooking – Winter (2 credits), SATURDAY, 1/26, 12-5 P.M.; SUNDAY, 1/27, 10:30 A.M. – 3:30 P.M. or SATURDAY, 3/9, 12-5 P.M.; SUNDAY 3/10, 10:30 A.M. – 3:30 P.M.; CHANDLER. Fruits and vegetables are an integral part of a healthy diet. With increasing accessibility of local produce, seasonal fruits and vegetables are easily available. Within Portland city limits, there are a handful of year-round farmers markets. This hands-on course introduces students to the vast array of seasonal produce and seasonal cooking techniques so they may help their future clients integrate more fruits and vegetables into their diets, and have a working knowledge of the importance of eating with the seasons.

GSN 543E Personal Chef and Food Service (2 credits), WEDNESDAY, 1-3 P.M., CHANDLER
Students learn about individual catering for private service and how to successfully incorporate all aspects of food service and preparation. Emphasis is placed on food purchasing, menu development, food pairing, food safety and sanitation, and cooking techniques. Prerequisite: GSN502

GSN 546E Food Allergies and Intolerances (2 credits), WEDNESDAY, 8-7 P.M., HODSDON
A detailed look at immunological effects of food allergies and intolerances, including potential symptoms, diagnosis and treatment options to reduce health implications. Prerequisites: GSN507 and GSN516

GSN 551E Therapeutic Diets (2 credits) THURSDAY, 1-3 P.M., ERLANDSEN
A comprehensive examination of commonly prescribed therapeutic diets, including the DASH, Mediterranean, Paleo, anti-inflammatory, gluten-free and casein-free diets. Nutrition fundamentals, current research, and popular media views are thoroughly explored. Hands-on preparation sessions provide practical experience with each diet. Prerequisite: GSN507.

GSN 552E Nutritional Supplements (2 credits), THURSDAY, 1-3 P.M., FALK
Explore the use of nutritional supplements (including nutritive herbs) for health. Understand when to use certain nutrients, which forms are found in supplements, and how to select them. Students learn about food, drug and nutrient interactions, and how supplements influence human biochemistry. Regulation of nutritional supplement industry is also covered, including laws, purity and quality control. Prerequisite: GSN507

GSN 555E Functional Nutrition (2 credits), FRIDAY, 9:30 A.M. – 11:30 A.M., BARLOW
Examine functional nutrition and its philosophy of incorporating systems biology in supporting human health. This approach of how the environment impacts each individual on a physiological level is examined in depth. An emphasis on individualized care is revisited. Prerequisite: GSN524

GSN 561E Recipe and Menu Development (2 credits), WEDNESDAY, 5-7 P.M., CHANDLER
Learn the steps to developing your own recipes and menus, taking nutrition and culinary creativity into consideration. Students will become proficient with ingredient/flavor parings, menu modifications, and they will also have a chance to test out their recipes.

GSN 572E Indian Cooking (2 credits), SATURDAY & SUNDAY, FEBRUARY 16-17, 8 A.M. – 5 P.M., RAJURKAR
Traditional Indian cooking is based on the foundations of Indian philosophy. This course explores the concepts of Indian cooking, the properties of food, and the seasonal selection of dishes to achieve optimum health for body, mind and spirit. This course covers classic and regional dishes, including vegetarian, non-vegetarian, vegan, gluten-free, low-calorie, low sodium and Ayurvedic dishes. The Indian concepts of Tridosha (Vata, Pitta, Kapha), individual dietary requirements, and disease-specific diets are also covered.

GSN 574E Food Relationship Coaching (2 credits), TUESDAY, 1-3 P.M., RUBIN
This course teaches an advanced approach to nutrition coaching by addressing the client’s underlying relationship with food, rather than the mirco or macro components of their diet. Students learn to focus on the psycho-/spiritual/emotional roots of clients’ day-to-day interactions with food and the influence of the larger social environment on those thoughts, feelings, beliefs and actions. Students learn the skills necessary to empower clients to make sustainable changes to their diet by helping them “rewrite” the story, or script, of their relationship with food.

GSN 579E Preparation for Clinical Nutrition Rotation (2 credits), MONDAY, 8 A.M. – 12 P.M., STAFF
This course will provide students with the policies and procedures for practicing at the NUNM clinic(s). Students will be oriented to the NUNM clinic and comp0lete trainings in OHSA, HIPAA, and first aid and CPR, EPIC. Additional topics include clinic guidelines, safety and emergency medical procedures, and professionalism. This is a prerequisite course for GSN582E Clinical Nutrition Rotation. Prerequisites: GSN507, GSN515, GSN516, GSN524, GSN528, GSN534.

GSN 580E Nutrition Clinical Rotation (2 credits), MONDAY, 8 A.M. – 12 P.M., BRUSEWITZ; THURSDAY, 8 A.M. – 12 P.M., QUEEN
In this clinical immersion experience, students will work with patients both individually, and in a group setting, to address nutrition-related concerns. Specific skills students will utilize include nutrition counseling, nutrition assessment, dietary and menu planning, and case evaluation. Students will need to successfully complete the Preparation for Nutrition Clinical Shift prior to enrolling in this course. Prerequisite: GSN579E

Master of Science in Integrative Medicine Research

RES 803E Advanced Research Methods (2 credits), TBA, HANES
This advanced course delves deeper into how to create feasible hypotheses and research aims. It exposes students to techniques and instrumentation through visits to local labs. Small research projects are completed to utilize the new skills gained through this class. This course is offered in independent study format. Permission from the department chair is required for course registration.

RES 832E Vaccinations (2 credits), WEEKEND, TBA, ZWICKEY, GIBBONS, NYGAARD
This course is designed to bring students up-to-date with the most recent science and issues surrounding vaccinations. The course discusses new vaccine strategies, current vaccines, components and schedules, and vaccine safety. Students identify types of vaccines, ingredients of each vaccine, predicted immune responses to those vaccines, and potential side-effects of each vaccine. This course emphasizes critical evaluation of vaccines from current research, public health, and medical sources such that students can assess future vaccine studies and apply them directly to their medical practice.

Master of Science in Global Health

GSGH 703E Maternal and Child Health (2 credits), MONDAY, 9:30 A.M. – 11:30 A.M., TUSON-TURNER
This class focuses on improving the health of mothers, children, youth and families, including socially vulnerable populations, and the environments and policies that affect their well-being. Students learn about nonprofit organizations, research organizations, public health agencies, and healthcare organizations that focus on maternal and child health.

GSGH 832E Global Health Experience – Thailand (4 credits), DECEMBER 17-29, SCHER & ZWICKEY
This course is a 10-day experience trip in Northern Thailand with coursework focusing on Thai-vedic medicine (traditional Thai medicine), including Thai cooking, herbal medicine, Thai massage and self-care. There are options to receive certification in Thai massage and for additional study in Thai-vedic medicine, yoga, meditation and movement classes. Students also participate in activities such as visits to organic farms, hot springs, conservation camps, and other cultural and historic sites. Itinerary-specific trip fee applies.

GSGH 832E Global Health Experience – Ghana (4 credits), DECEMBER 16-30, Tuson-Turner & Hodsdon
This course is an experience trip in Ghana, West Africa. The coursework covers topics in globalization, natural childbirth, maternal and child health, cultural humility, West African herbalism, clinical services in an international setting, and working with local NGSs to empower and educate rural Ghanaian women. For students in clinical programs (ND, MSOM, DSOM), clinical shadowing hours may be applied toward preceptor hours or community education with prior approval. Trip length and course credits vary by season. Itinerary-specific trip fee applies.

Master of Science in Mental Health

GSMH 725E Introduction to Shen-Hammer Pulse I (2 credits) TBD, HIGGINS
This three-course series introduces students to the theory and clinical application of Shen-Hammer pulse diagnosis. Students learn how to utilize these methods of palpating the pulse at the radial artery of the wrist in order to assess and track energetic, cognitive, behavioral, and organic disease processes. The courses cover a variety of aspects related to the practice of Shen-Hammer pulse diagnosis, including therapeutic relationship, acupuncture protocols, herbal medicine, treatment planning, and case management. All skill taught in this series can be used within the scope of practice of acupuncturists in Oregon. Prerequisites: enrollment in a CCM program at NUNM; these courses are to be taken in the ordered sequence.

Standard NUNM registration deadlines and processes apply for all courses except trips. Individual trips may have earlier application deadlines. For trip-specific information and deadlines visit: nunm.edu/global-health-trips.