School of Graduate Studies — Elective Courses, Spring 2019

NUNM students have many opportunities to explore topics, research and areas of practice that interest them. Our broad elective choices let students choose the practitioner they want to become. 

See Sonis for spring course days and times. Classes are open to all NUNM students. Elective credit for ND students is available as listed.

Master of Science in Nutrition

First priority for nutrition electives will be given to students enrolled in the MScN program.

GSN 530E Seasonal Cooking (2 credits)

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 544E Food Systems: Global and Ecological (2 credits)

Global and Ecological Food Systems is a broad examination of the impact of environment, climate, and human activities on the food system, human health and nutrition through readings, research reviews, topical discussions, news articles, and videos. In this course, you will explore how environmental changes impact individuals and societies in how they produce food. The methods used to increase yields seem to have reached a plateau with climate change, water and land shortages threatening the ability to match food production (and delivery) to human population.

GSN 548E Eating Disorders and Intuitive Eating (2 credits)

Abnormal eating patterns are discussed, including bulimia, anorexia nervosa and binge eating. The course includes detailed examination of the physiology, psychology, prevention and treatment of various eating disorders. Intuitive eating philosophy is explored to understand how the human body can signal the need for food and nutrition.

GSN 549E Detoxification & Cleanses (2 credits)

This course uses an evidence-based approach to examine the body’s natural detoxification processes and how to optimize detoxification through the use of wholefood nutrition. It focuses on the physiological processes responsible for detoxification. Sources of toxicity are also discussed. Students research and develop whole-food-based interventions to support the detoxification process.

GSN 550E Clinical Case Presentations (2 credits)

This course provides nutrition students the opportunity to study clinical cases, supporting further development of diagnostic thought processes. Case examination will illustrate important elements of client presentation, the significance of underlying conditions, existing pathology and consideration of treatment recommendations. Cases will be provided for analysis in small group discussions. Students will also present client case histories for feedback and collaboration by fellow classmates and a clinical faculty member.

GSN 551E Therapeutic Diets (2 credits)

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.

GSN 558E Food as Medicine in the Community (2 credits)

A community-based cooking and nutrition program that includes family participation has been identified as a key factor in reducing chronic diseases such as diabetes and obesity. Learn how to build a successful, community-based, hands-on cooking and nutrition series from the ground up, inspired by NUNM’s ECO Project and FAME series. Learn how to navigate project location development, cultural competency in diverse populations, sustainable program funding, and cooking workshop management and logistics.

GSN 561E Recipe and Menu Development (2 credits)

This course will introduce students to the complexity of recipe development, including how to balance ingredients for taste and texture. Students will also learn how to modify existing recipes for specific dietary needs. From building single recipes to creating a well-balanced meal, students will learn the skill of menu planning. Emphasis will be placed on variety of foods and meals while tailoring to the individual’s needs.

GSN 564E Nutritional Genetics (2 credits)

Have you ever wondered if your diet affects your genes? Or whether your genes affect what you can eat? Students in this course examine the relationship between genetics, metabolism and diet. Topics include how diet can affect epigenetic patterns and gene expression, how our metabolic response to food has been shaped by genetic variation, and how our health is impacted by the interplay of genetics and diet. Students will also consider the utility of using genetic information to make dietary choices.

GSN 571E Intro to Organic Agriculture (2 credits)

This course provides an introduction to the science and practice of organic agriculture. Students gain insight into the cultivation of various plant species through scientific literature, lectures, assignments and case-based projects. Fundamental concepts of biology and soil chemistry are presented as the basis for environmentally sustainable agricultural practices. Plant biology, physiology and ecology serve as the context for practical concepts, such as crop rotation, cover crops, integrative pest management and seasonality. Course topics are discussed within the framework of current agro-economic and political systems and their environmental implications.

GSN 573E Childhood Nutrition (2 credits)

This course is an exploration of childhood nutrition addressing nutrient needs vs. children’s food preferences, developmental stages, and intrapersonal, interpersonal and environmental barriers to healthy eating for children. The course will cover physiological, genetic, environmental, and behavioral factors that increase risk for diet-related diseases. The course will emphasize ways to help children build healthy relationship with foods, engage children with their food choices and provide nutrient-dense foods for families. Hands-on cooking experiences within the course will include how to plan and prepare foods with children as the audience and kitchen participant.

GSN 574E Food Relationship Coaching (2 credits)

This course teaches an advanced approach to nutrition coaching by addressing the client’s underlying relationship with food, rather than the micro 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 583E Nutritional Counseling (2 credits)

This course is an interactive assessment of individual nutritional health and status, with determination of detailed nutrient needs to improve health and minimize risk of chronic disease. Effective strategies are explored to assure that patient goals are met and maintained to achieve success.
Master of Science in Global Health

GSGH 706E Conference in Global Health (2 credits)

To obtain credit for this course, students must attend an academic or professional conference or three local presentations/workshops that focus on global health issues. Several assignments relating to conference or local presentation/workshop content and networking opportunities are required. This course may be repeated once.

GSGH 714E Wilderness First Aid (2 credit)

This course is an advanced wilderness first aid training designed for medical students. Topics include basic emergency medicine related anatomy and physiology; response and assessment; musculoskeletal and soft tissue injury assessment; environmental emergencies and survival skills; medical emergencies and critical care; emergency pharmacology; travel and tropical medicine, along with practical skills training. The format will be a combination of classroom lecture and discussion, along with indoor and outdoor practical skills training in teams. Students will participate in mock remote medical scenarios most likely encountered while working in remote and wilderness settings. In addition to practical skills training, there will be a comprehensive written exam and practical skills exam. At the end of this course, students will receive a certificate in Wilderness First Aid with a passing grade on the final exam. Students will have the option to add on additional CPR training for health professionals.

Master of Science in Mental Health

GSMH 726E Intro to Shen-Hammer Pulse Diagnosis II (2 credits)

This is the second course in a three-course series that 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. 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 skills taught in this class can be used within the scope of practice of Acupuncturists in Oregon.
Prerequisites: enrollment in a CCM program at NUNM; GSMH725E

Master of Science in Integrative Medicine Research

RES 538E Teaching Strategies and Course Development (2 credits)

Many physicians and researchers become faculty at colleges and universities. This course prepares students with practical skills and teaching strategies. Students learn how to develop course outcomes, competencies, syllabi and notes. Educational theory, teaching, and assessment strategies and techniques are discussed and practiced.

RES 611E Grant Writing (2 credits)

This course teaches skills in technical writing (TW) and in writing grant proposals to be submitted by nonprofit organizations (NPOs) to foundations that award funds for projects or programs. Students are introduced to the processes of identifying funding sources for needed projects or programs; establishing relationships with potential funding agencies; and planning, writing, revising, budgeting and submitting foundation grant proposals (FnGPs) that are responsive to the stated interests of funding agencies. Each student will write an FnGP for an NPO and will critique another student’s FnGP.

RES 622E Botanicals: Bench to Bedside (2 credits)

Students in this course read botanical research papers, including basic science, translational and clinical studies. They discuss the challenges and limitations of conducting botanical research and why many large clinical botanical research studies have failed. Students also work in a botanical lab and develop the skills to conduct research on botanicals. Note: additional fee required.

RES 803E Advanced Research Methods (2 credits)

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 806E Essentials of Integrative Oncology (2 credits)

Cancer patients who pursue integrative care often receive conventional chemotherapy and radiation with natural medicine modalities. This evidence-based course familiarizes students with the basics of cancer diagnosis, an overview of conventional therapies, and evidence that supports natural therapies for cancer. Students read landmark studies and cutting-edge oncology research. Students discuss scientific validity, clinical benefits, toxicities, and limitations of state-of-the-art integrative therapies when applied to oncology patients.

RES 833E Gut Immunology (2 credits)nutri

This weekend elective course is designed to give a comprehensive overview of the immunology of the gut. It teaches students how to better assess how natural therapies and diet affect the gut, and how the immune response in the gut then has systemic effects on health. This course includes the study of the immunology of the gastrointestinal tract, food allergies and hypersensitivities, IBS, IBD, Crohn’s disease, colon cancer, and nutritional influences on immunity.

Other Electives

NDET 6230E – Mindful Self-Compassion (2 lecture credits)

This is an eight-week course with a half-day silent retreat designed to explicitly teach skills of self-compassion. This experiential course uses meditations, informal practice, group discussion and homework exercises. A variety of guided meditations (loving kindness, affectionate breathing, giving and receiving meditation [11 meditations total]), informal practices for use in daily life (soothing touch, self-compassionate letter writing, compassionate listening, self-compassion for care givers [18 total]) are taught and practiced. Self-compassion is evoked during the classes using experiential exercises, and home practices are taught to help develop the habit of self-compassion. Students will be asked to incorporate evidence-based literature into reflective journals.