In this course students learn to apply epidemiologic methods/tools used in assessing occupational and environmental risk factors. Lectures, case studies, and exercises are integrated with the overall objective to teach various methodologic and analytic approaches to studying the relationship between occupational and environmental exposures and health outcomes.

Credits: 2

In this course, we will examine the building block concepts of public health nutrition, including nutrient requirements, interpretation of food labels, food assistance programs, and dietary guidelines and resources. We will also explore various U.S. nutrition monitoring tools and how they inform U.S. nutrition policy and programs. This course also reviews basic principles of nutrition epidemiology and introduces dietary assessment methodologies used in nutrition research. Students will also learn how to critically appraise the nutrition science literature to apply evidence-based approaches to disease prevention and health promotion. The overall objective is for students to obtain a foundational understanding of nutrition science, the promotion of health through nutrition, and the prevention of nutrition-related related disease in populations.

Credits: 1