Courses Taught by Suzanne Cole

NUTR540: Maternal and Child Nutrition

Graduate level
Residential
Winter term(s) for residential students;
2 credit hour(s) for residential students;
Instructor(s): Suzanne Cole (Residential);
Prerequisites: None
Description: This course provides a comprehensive introduction to the nutritional requirements of pregnancy, lactation, infancy, childhood, and adolescence. Main topics include: physiologic and metabolic adaptations of pregnancy and lactation, maternal nutrition during pregnancy and lactation, composition of human milk and formula, feeding practices of infants and toddlers, and the nutrient requirements of infants, children, and adolescents. At the conclusion of this course, students will have gained a sufficient foundation in maternal and child nutrition to better understand the relevant scientific literature. Didactic lectures and guest presentations accompanied by class discussions will provide a breadth of maternal and child nutrition knowledge.

Graduate level
Both Residential and Online MPH
This is a second year course for Online students
Fall term(s) for residential students; Fall term(s) for online MPH students;
3 credit hour(s) for residential students; 3 credit hour(s) for online MPH students;
Instructor(s): Suzanne Cole (Residential);
Prerequisites: PUBHLTH511
Advisory Prerequisites: None
Description: This course is a critical exploration of the health issues related to domestic food security, food policy, and food programs, with a focus on maternal and child health. We will examine the array of negative health outcomes associated with food insecurity, discuss potential mechanisms underlying these associations, how food policy is made, the intersection of food policy with public health nutrition, and the influence of federal food assistance programs on diet-related outcomes for children and families.
Learning Objectives: 1. Describe the terminology and measurement of food insecurity 2. Understand familiesâ€™ lived experiences of food insecurity 3. Articulate the process for creating federal food policy and national dietary guidelines 4. Participate in the policy process through public comment 5. Identify the primary federal food assistance programs that serve the MCH population and their recent policy changes 6. Critically evaluate research on food security and food policy 7. Develop strong written and verbal communication skills

Graduate level
Residential
Fall term(s) for residential students;
3 credit hour(s) for residential students;
Instructor(s): Suzanne Cole (Residential);
Prerequisites: EHS 630, Nutrition Science
Description: This course provides a comprehensive introduction to the methods and approaches for conducting nutrition assessment of individuals and populations throughout the lifecycle. The course is structured into three assessment components: dietary, biochemical, and body size and body composition. Main topics include in-depth overview of the assessment methods, strengths and limitations of methodology, evaluation and interpretation of assessment data, sources of measurement errors, validity of assessment methods, and basic analytical approaches used to interpret assessment data.

Concentration Competencies that NUTR640 Allows Assessment On
Department	Program	Degree	Competency	Specific course(s) that allow assessment
NUTR		MPH	Apply the principles and methods of nutrition assessment to monitor nutritional status and trends, identify at-risk individuals & groups, and investigate diet and disease relationships	NUTR640
NUTR		MS	Apply the principles and methods of nutrition assessment to monitor nutritional status and trends, identify at-risk individuals & groups, and investigate diet and disease relationships	NUTR640
NUTR	Molecular and Biochemical Nutrition	PhD	Propose appriopriate nutritional assessment methodologies in a research context	NUTR640
NUTR	Nutritional Epidemiology	PhD	Apply the principles and methods of nutrition assessment to monitor nutritional status and trends, identify at-risk individuals, monitor progress of programs, and investigate diet/disease relationships	NUTR640

Graduate level
Residential
Winter term(s) for residential students;
2 credit hour(s) for residential students;
Instructor(s): Suzanne Cole (Residential);
Prerequisites: None
Description: You will learn about the principles and programs developed to improve the nutritional status of individuals and groups in a community. Didactic lectures and guest presentations accompanied by a community assessment and a nutrition education project provide students the opportunity to integrate and apply knowledge through a hands-on approach.

Concentration Competencies that NUTR642 Allows Assessment On
Department	Program	Degree	Competency	Specific course(s) that allow assessment
NUTR		MPH	Apply public health theoretical frameworks and nutrition research evidence to inform public health actions	NUTR642, NUTR650, NUTR677, NUTR633
NUTR		MPH	Explain dietary influences on health outcomes, and identify population-based strategies to improve nutritional health	NUTR642, NUTR650, NUTR677

Graduate level
Residential
Winter term(s) for residential students;
0.5-3 credit hour(s) for residential students;
Instructor(s): Suzanne Cole, Liz Hudson, (Residential);
Prerequisites: Students must be enrolled in the Department of Nutritional Sciences MPH or MS (Clinical Nutrition or Nutritional Sciences) Dietetics program.
Description: This course will provide Supervised Experiential Learning hours for students enrolled in the Dietetics, Path to RDN training program. The course will integrated experiential learning each semester, relevant to the didactic content.
Learning Objectives: See syllabus for list of competencies that are specific to each course section.
This course is cross-listed with .

Graduate level
Residential
Fall, Winter term(s) for residential students;
1-6 credit hour(s) for residential students;
Instructor(s): Dana Dolinoy, Suzanne Cole, Kendrin Sonneville, Karen Peterson, Peter Mancuso, Andrew Jones, Ana Baylin, Olivia Anderson, Susan Aaronson, (Residential);
Prerequisites: None
Undergraduates are allowed to enroll in this course.
Description: This course will be used by faculty members to teach special topics related to Nutritional Sciences.