MSNIH Schedule of Courses- Summer 2012

COA 601A (section 1) Practitioner Skills I Credits: 2 Friday, May 11, 2012 4:00-8:00PM Monday, June 11, 2012 1:25PM-5:30PM Tuesday, June 12, 2012 1:25PM-5:30PM Friday, June 15, 2012 2:50PM-5:30PM Saturday, June 23, 2012 1:25PM-5:30PM Sunday, June 24, 2012 8:30AM-12:35PM Friday, August 10, 2012 4:00PM-8:00PM This course continues to build on the philosophical underpinnings of health and well-being first explored in Foundations of Health and Wellness. By observing their own ways of being, doing, and speaking, students will begin to embody the practices that guide them in becoming a powerful healing presence and a catalyst for change in others. Practical application will be emphasized. Instructor: Michael Phillips COA 601A (section2) Practitioner Skills I Credits: 2 Friday, May 11, 2012 4:00PM-8:00PM Sunday, May 13, 2012 8:30AM-12:35PM Thursday, June 14, 2012 8:30AM-12:35PM Friday, June 15, 2012 2:50PM-5:30PM Sunday, June 24, 2012 1:25PM-5:30PM Friday, July 27, 2012 4:00PM-8:00PM Saturday, August 11, 2012 8:30AM-12:35PM This course continues to build on the philosophical underpinnings of health and well-being first explored in Foundations of Health and Wellness. By observing their own ways of being, doing, and speaking, students will begin to embody the practices that guide them in becoming a powerful healing presence and a catalyst for change in others. Practical application will be emphasized. Instructor: Susan Duggan ISci 626 (section1) Nutritional Biochemistry Credits: 3 Saturday, May 12, 2012 8:30AM-12:35PM Sunday, May 13, 2012 8:30AM-12:35PM Monday, June 11, 2012 8:30AM-12:35PM Thursday, June 14, 2012 8:30AM-12:35PM Friday, June 22, 2012 4:00PM-8:00PM

Saturday, June 23, 2012 8:30AM-12:35PM Friday, July 27, 2012 4:00PM-8:00PM Saturday, July 28, 2012 1:25PM-5:30PM Saturday, August 11, 2012 8:30AM-12:35PM Sunday, August 12, 2012 8:30AM-12:35PM

This course presents an overview of nutritional biochemistry. Students will be acquainted with biochemical individuality and genetic uniqueness, and the basics of molecular biology. Bioenergetics, energy metabolism, advanced metabolism of carbohydrates, lipids and proteins, and detoxification (Phases I, II, and III) will be reviewed. The influence of nutrients in these reactions is emphasized. Students will be introduced to the interpretation of clinical laboratory evaluations (blood and tissue). Students also will become acquainted with current concepts, knowledge, and strategies for understanding nutritional genomics, as well as become aware of specific food components that alter gene structures or expression. Prerequisite: ISci 521(Foundational Chemistry for Health Sciences) or equivalent Instructor: Luigi DeLuca ISci 626 (section2) Nutritional Biochemistry Credits: 3 Wednesday, May 23, 2012 5:30PM-8:15PM Wednesday, May 30, 2012 5:30PM-8:15PM Wednesday, June 6, 2012 5:30PM-8:15PM Tuesday, June 12, 2012 1:25PM-5:30PM Wednesday, June 20, 2012 5:30PM-8:15PM Sunday, June 24, 2012 8:30AM-12:35PM Wednesday, June 27, 2012 5:30PM-8:15PM Wednesday, July 11, 2012 5:30PM-8:15PM Wednesday, July 18, 2012 5:30PM-8:15PM Sunday, July 29, 2012 1:25PM-5:30PM Wednesday, August 1, 2012 5:30PM-8:15PM Wednesday, August 8, 2012 5:30PM-8:15PM Saturday, August 11, 2012 1:25PM-5:30PM This course presents an overview of nutritional biochemistry. Students will be acquainted with biochemical individuality and genetic uniqueness, and the basics of molecular biology. Bioenergetics, energy metabolism, advanced metabolism of carbohydrates, lipids and proteins, and detoxification (Phases I, II, and III) will be reviewed. The influence of nutrients in these reactions is emphasized. Students will be introduced to the interpretation of clinical laboratory evaluations (blood and tissue). Students also will become acquainted with current concepts, knowledge, and strategies for understanding nutritional genomics, as well as become aware of specific food components that alter gene structures or expression.

Prerequisite: ISci 521(Foundational Chemistry for Health Sciences) or equivalent Instructor: Luigi DeLuca ISci 646A Wellness Physiology I Credits: 2 Saturday, May 12, 2012 1:25PM-5:30PM Sunday, May 13, 2012 1:25PM-5:30PM Wednesday, June 13, 2012 8:30AM-12:35PM Friday, June 15, 2012 8:30AM-12:35PM Saturday, July 28, 2012 8:30AM-12:35PM Sunday, July 29, 2012 8:30AM-12:35PM Sunday, August 12, 2012 1:25PM-3:30PM In this course, students will learn the physiological theory supporting the practice of competent, safe, and effective nutritional medicine within the context of a biopsychosocial health and wellness model. Students will become familiar with foundational physiological processes and relevant anatomy including: digestion and assimilation, biotransformation and elimination, circulation, protection and defense, tissue repair and maintenance, and information flow. Physiological processes will be understood in relationship to behavioral and environmental inputs such as physical activity, social networks, diet, and sunlight. Circadian and seasonal patterns in physiology also will be discussed along with a review of the life cycle. Instructor: Camille Freeman ISci 646B Wellness Physiology II Credits: 2 Saturday, May 12 2012 8:30AM-11:10AM Friday, June 8, 2012 4:00PM-8:00PM Saturday, June 9, 2012 1:25PM-5:30PM Saturday, July 14, 2012 8:30AM-12:35PM Sunday, July 15, 2012 8:30AM-12:35PM Saturday, August 11, 2012 8:30AM-12:35PM Sunday, August 12, 2012 8:30AM-12:35PM Building on the foundation of Health and Wellness Physiology I (ISci 646A), this course explores key physiological processes that contribute to movement away from organ system and whole body health and wellness. Fundamental processes to be explored include: inflammation, oxidative stress, neurohormonal dysregulation, immune dysregulation, impaired detoxification, impaired digestion, and malabsorption. These processes will be understood in relationship to behavioral and environmental inputs such as xenobiotics, microorganisms, diet, and overall coping strategies. Stress physiology also is discussed with an emphasis on the concepts of allostasis and allostatic load. Prerequisite: ISci 646A (Health and Wellness Physiology I) Instructor: Camille Freeman

NUTR 602 Nutrition: Food and Balance Credits: 3 Monday, April 23, 2012 6:00PM-9:00PM Monday, April 30, 2012 6:00PM-9:00PM Monday, May 7, 2012 6:00PM-9:00PM Monday, May 14, 2012 6:00PM-9:00PM Monday, May 21, 2012 6:00PM-9:00PM Monday, June 4, 2012 6:00PM-9:00PM Monday, June 11, 2012 6:00PM-9:00PM Monday, June 18, 2012 6:00PM-9:00PM Monday, June 25, 2012 6:00PM-9:00PM Monday, July 2, 2012 6:00PM-9:00PM Monday, July 9, 2012 6:00PM-9:00PM Monday, July 16, 2012 6:00PM-9:00PM Monday, July 23, 2012 6:00PM-9:00PM Monday, July 30, 2012 6:00PM-9:00PM Monday, August 6, 2012 6:00PM-9:00PM Nutrition is one of many tools that can help support balance and wellness in one s life. Students learn the role that food plays in healing and how the environment impacts our health. Current approaches to nutritional therapy are reviewed for their role in creating wellness. This course supports students wishing to integrate nutrition into their personal life and/or future careers. Instructor: Daemon Jones NUTR 612 Human Nutrition II: Micronutrients Credits: 3 Sunday, May 13, 2012 8:30AM-12:35PM Saturday, June 9, 2012 8:30AM-12:35PM Sunday, June 10 2012 8:30AM-12:35PM Friday, July 13 2012 4:00PM-8:00PM Saturday, July 14 2012 1:25PM-5:30PM Sunday, July 15, 2012 1:25PM-5:30PM Friday, August 10, 2012 4:00PM-8:00PM Saturday, August 11, 2012 1:25PM-5:30PM Sunday, August 12, 2012 1:25PM-5:30PM NUTR 683 (section 1) Whole Foods Cooking Lab III This course covers the macronutrients carbohydrates, lipids (including essential fatty acids), and proteins. Macronutrients are considered from digestion, absorption, and transport to metabolism and storage. Energy metabolism during fasting and fed-state are considered. Students will examine macronutrients within the context of a whole foods diet, analyze case study data, and conduct

comparative analyses of macronutrients in a variety of diets. Students become proficient in a variety of diet analysis methods, including food frequency, diet history questionnaires and diet analysis software. Prerequisite: NUTR 614/NUTR 611 (Human Nutrition I: Macronutrients) Instructor: TBA NUTR 662 Energetics of Food Credits: 1 Saturday, May 19, 2012 9:00AM-4:45PM Sunday, May 20, 2012 9:00AM-4:45PM Using readings from Chinese Medicine and other ancient healing systems, students will explore the inherent qualities of food and how these impact the eater s physical, emotional, and spiritual well-being. Students will explore concepts of yin/yang, qi energetic systems, 8 principles and the Ayurvedic concept of Sattva. These energetic dimensions will provide a framework for understanding modern dietary habits and individualizing patient recommendations. Instructor: Paul Pitchford NUTR 664 Food Systems and Policies Credits: 2 Saturday, June 30, 2012 9:00AM-4:45PM Sunday, July 1, 2012 9:00AM-4:45PM Saturday, August 4, 2012 9:00AM-4:45PM Sunday, August 5, 2012 9:00AM-4:45PM This student-directed course addresses current topics in food, nutrition, public health and environmental sustainability: including access to food, food systems, influence of food/ nutrition policies on the individual and planet, cost of foods, influences on food selection, food safety, nutrition-related health challenges. These issues will be explored from local, national and global perspectives. Instructor: Karen Buchsbaum NUTR 671 Food and Culture Credits: 1 Tuesday, June 12, 2012 8:30AM-12:35PM Wednesday, June 13, 2012 1:25PM-5:30PM Thursday, June 14, 2012 1:25PM-5:30PM Friday, June 15, 2012 1:25PM-2:40PM

In this course, students study the relationship of people, food, and health around the globe and throughout history (using the research of Weston Price and cultural anthropologists) and in various

traditional systems (including Traditional Chinese Medicine and Ayurveda). The energetics of foods is explored. Instructor: Bevin Clare NUTR 682 (section 1) Whole Foods Cooking Lab II Credits: 0.5 Sunday, June 24, 2012 1:25PM-5:30PM Sunday, July 29, 2012 1:25PM-5:30PM Saturday, August 11, 2012 1:25Pm-5:30PM Sunday, August 12, 2012 4:15PM-5:30PM Lab II will cover whole foods cooking with a focus on balancing flavor and incorporating the 6 tastes in meal planning (salty, sweet, sour, pungent, bitter, astringent). Students will learn how to prepare nutritious food with minimal use of salt, sugar, and artificial sweeteners. The class will discuss how to adjust favorite recipes to minimize processed ingredients and optimize flavor/ taste for various health concerns. Prerequisite: NUTR 681 (Cooking with Whole Foods Lab I) Instructor: Eleonora Gafton NUTR 682 (section 2) Whole Foods Cooking Lab II Credits: 0.5 Saturday, June 23, 2012 1:25PM-5:30PM Saturday, July 28, 2012 1:25PM-5:30PM Sunday, August 12, 2012 8:30AM-12:35PM, 4:15PM-5:30PM Lab II will cover whole foods cooking with a focus on balancing flavor and incorporating the 6 tastes in meal planning (salty, sweet, sour, pungent, bitter, astringent). Students will learn how to prepare nutritious food with minimal use of salt, sugar, and artificial sweeteners. The class will discuss how to adjust favorite recipes to minimize processed ingredients and optimize flavor/ taste for various health concerns. Prerequisite: NUTR 681 (Cooking with Whole Foods Lab I) Instructor: Eleonora Gafton

NUTR 683 (section 1) Whole Foods Cooking Lab III Credits: 0.5 Friday, May 11, 2012 4:00PM-8:00PM Saturday, May 12, 2012 12:30-5:30PM Sunday, May 13, 2012 1:45PM-5:30PM

Lab III guides students in preparing traditional foods including healing broths, soups, cultured beverages, and fermented vegetables and fruits. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) Instructor: Monica Corrado

NUTR 683 (section 2) Whole Foods Cooking Lab III Credits: 0.5 Friday, May 11, 2012 4:00PM-8:00PM Saturday, June 30 2012 10:00AM-3:00PM Sunday, July 1, 2012 10:00AM-1:45PM Lab III guides students in preparing traditional foods including healing broths, soups, cultured beverages, and fermented vegetables and fruits. Prerequisite: NUTR 682 (Cooking with Whole Foods Lab II) Instructor: Monica Corrado