MScN Course Descriptions

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Course Descriptions – Required Courses

Culinary Skills
This hands-on course exposes students to the basics of culinary skills, including proper knife and cooking preparation techniques. Students develop a solid foundation of kitchen essentials to promote culinary competence and confidence. These skills are honed through food preparation, reinforcing nutritional and culinary applications.

Farm to Table (LAB)   2 credits
Students are trained in the process of local food systems, specifically increasing awareness of local agriculture and the food service industry. Students will appraise food production, distribution, and accessibility. A variety of class experiences include visiting local farms, farm-to-table restaurants, and farmer’s markets.

Food Policy   2 credits
An examination of the public policy behind food production and distribution and the factors that influence policy development; topics covered include food systems, food needs and food safety, environmental sustainability, accessibility, and food labeling.

Healing Foods (LAB)   2 credits
Students will discover how to use food as medicine. They examine how bioactive compounds in foods can influence human metabolism and biochemistry and how food choices impact health and disease. Students will discuss specific foods that can be utilized to support health and prevent disease.

Fundamentals of Nutrition (series course 1 – 6 weeks, 2x/week)   2 credits
This is an advanced course taking an in-depth look at carbohydrates, proteins, lipids, vitamins, minerals and water; and their roles in health and disease. Areas of focus include molecular structure, function, digestion, absorption, metabolism and optimal food sources. Students learn specific dietary requirements, and how dietary excess or deficiencies present clinically.

Fundamentals of Nutrition Workshop   1 credit
This hands-on class emphasizes the objectives of macro- and micronutrient nutrition, and is taken concurrently with the Fundamentals of Nutrition course. Students learn through a variety of culinary experiments and case-based activities.

Nutritional Biochemistry (LAB)   2 credits
This course provides a focused examination of how food and nutrition impacts our health on a cellular level.

Pathophysiology   2 credits
An introduction to human pathological processes and how they can be influenced by nutrition.

Nutritional Assessment   2 credits
Clinical evaluation assessment includes determining an individual’s nutritional status, including anthropometric measurements, nutritional physical, and classifying malnutrition. Dietary evaluation includes determining an individual’s nutritional status, including food frequency questionnaires, diet history, and nutrient intake analysis.

Psychology of Eating (LAB)   2 credits
This course offers an understanding of the art and science of mindfulness in our relationship with food, providing a renewed sense of appreciation and satisfaction when eating.

Public Health and Community Nutrition  2 credits
This course provides an overview of factors influencing nutritional health within the population at-large, with a brief examination of public and private agencies and their role in community assessment, policy development, and public health assurance.

Medical Nutrition Therapy   2 credits
Students will apply nutritional concepts for specific disease states, including gastrointestinal disorders, metabolic concerns, cardiovascular disease and hypertension, anemia, renal disease and bone health. Students will synthesize medical and nutrition literature to determine which diets to implement for each patient type.

Applied Medical Nutrition Therapy  2 credits
In this experiential course, students will develop recipes and menus, as well as prepare meals, for specific medical conditions. This course compliments GSN 524.

Cultural Humility and Social Justice  2 credits
This course explores the broad context of social justice issues within nutritional settings. Students will consider the complexities of working with individual’s specific needs. In addition, the course covers the impact of systems, institutions, and policies that relate to food equity issues.

Lifecycle Nutrition I   2 credits
This course identifies specific nutritional needs and issues during various stages of the lifecycle. This course will focus on preconception, pregnancy, lactation, and childhood nutrition.

Health Coaching   2 credits
Students learn an integrative health coaching framework that includes models of behavior change, goal setting, identifying obstacles to success, and developing support systems. Skills in motivational interviewing, and one-on-one and group coaching are highlighted.

Cooking Pedagogy  2 credits
In this course, students learn how to teach others in a kitchen setting. Students also learn proper food preparation techniques, recipes and menu development, and food pairings.

Nutritional Counseling   2 credits
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 will be explored to assure patient goals are met and maintained to achieve success.

Nutritional Counseling Practicum   2 credits
Field experience and observation with health practitioners to reinforce counseling techniques and nutrition education.

Lifecycle Nutrition II   2 credits
Identifying the specific nutritional needs and issues during various stages of the lifecycle. This course will focus on adolescent, adulthood, and geriatric nutrition in health and disease.

Course Descriptions – Elective Courses

Global Cuisine (LAB)   2 credits – elective
An overview of cuisine from around the world and how food availability, local ecosystems, cooking traditions, and cultural differences vary from region to region. Preparation of regional cuisine each week will support these concepts.

Food Allergies and Intolerances   2 credits – elective
A detailed look at immunological effects of food allergies and intolerances, including potential symptoms, diagnosis, and treatment options to reduce health implications.

Therapeutic Diets: Research and Cooking (LAB)   2 credits – elective
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 will be thoroughly explored. Hands-on preparation sessions provide practical experience with each diet.

Fad Diets (LAB)   2 credits – elective
An examination of popular diets, how they are marketed and suggested to work for weight loss and metabolic issues.

Global and Ecological Food Issues  2 credits – elective
Explore global and federal organizations in the food system; global food policy and trade agreements; food production, processing and distribution; food security and access; and a global perspective of sustainability. Students choose a subject to study in-depth, such as: certifications and labeling; marketing food to children; GMOs and food health claims.

Eating Disorders and Intuitive Eating   2 credits – elective
Abnormal eating patterns will be discussed such as bulimia, anorexia nervosa, and binge eating. The course will include detailed examination of physiology, psychology, prevention, and treatment of various eating disorders. Intuitive eating philosophy will be explored to understand how the human body can signal our need for food and nutrition.

Personal Chef and Food Service   2 credits – elective
Individual catering for private service and how to successfully incorporate all aspects of food service and preparation, such as food purchasing, menu development, food pairing, food safety and sanitation, and cooking techniques will be emphasized. This course will include aspects of running a business related to organization, budgeting, marketing, and sales.

Detoxification and Cleanses (LAB)   2 credits – elective
Examination of the body’s natural detoxification processes and how to optimize detoxification through the use of whole food nutrition.

Nutritional Supplements   2 credits – elective
Discover the importance of nutritional supplements and their use for specific health concerns, understand when to use certain nutrients, which forms found in supplements are best, and appropriate dosing. This course also examines how nutritional supplements influence human biochemistry.

Gluten-Free Cooking (LAB)   2 credits – elective
Investigate the impacts of gluten on human health and understand how gluten can effect physiology. Students will learn how to shop and cook gluten-free with a comprehensive understanding of how to find hidden ingredients on food labels that may be derived from gluten or wheat.

Sports Nutrition   2 credits – elective
This course investigates the human demands for increased nutritional support from athletic performance, the timing of meals, and what types of balanced menus are appropriate to support individual exercise regimens. Research on sports nutrition supplements to support athletic training is also discussed.

Functional Medicine   2 credits – elective
Examine functional medicine 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. Emphasis on individualized care is revisited.

Cooking with Medicinal Herbs (LAB)   2 credits – elective
Medicinal herbs do not always have to be taken in pill, powder, or concentrated form. Learn how to incorporate herbs into everyday meals to support health, gain an understanding of the basics of botanical medicine, and discover which herbs are best suited to culinary use.

Food as Medicine in the Community   2 credits – elective
Community cooking and nutrition programs have 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. Class topics include how to navigate project location development, cultural competency in diverse populations, sustainable program funding, and cooking workshop management and logistics.

Nutrition Retreat   2 credits – elective
Planning your career in nutrition involves a variety of steps including identifying your skills and values, researching your options, setting goals, and developing a plan to achieve those goals. The Nutrition Retreat is a concentrated time for education and career planning. Students will engage in self-reflection as well as investigate different career options. At the end of the retreat, students will have a map of their education at NCNM, and goals for their future employment. This weekend course is set off-campus has a fee to cover the expenses of the retreat site. As with any nutrition retreat, discussion will take place over delicious and healthy food.

Nutritional Genetics  2 credits – elective

Have you ever wondered if your diet affects your genes? Or, whether your genes affect what you can eat? Students in this course will 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.

Healing Foods II (Lab)  2 credits – elective

The course examines how bioactive compounds in foods can influence human metabolism and biochemistry. Foods with anti-inflammatory, healing, and nourishing properties are covered; and students will be able to identify specific foods that can be utilized to support health and prevent disease.