Nutrition and Integrative Health

A foundation in organic chemistry is essential to understand the biochemical processes central to nutrition science and health. Students explore atomic and molecular structure, bonding, functional groups, and enzymatic regulation. Emphasis is placed on the chemical basis of macronutrients. Quizzes and exams are supplemented by case studies that connect the material to everyday life and clinical scenarios. [3 credits]

This course provides a basic understanding of the functioning of the major organ systems of the human body, their control and regulation, and how these systems communicate with one another. The course focuses on foundational physiological processes and functions that are relevant for the practice of integrative care. Students also learn introductory skills related to finding and interpreting physiology-based research. [3 credits]

This course provides advanced study of nutrition and biochemistry as they relate to macro- and micronutrients in human intracellular metabolism. The course explores intermediary metabolism with a special emphasis on the interrelationship of nutrients, metabolic pathways, health, and disease. Students are introduced to interpretation of biochemical laboratory markers. Prerequisite: ISCI-522. [3 credits]

Viewing diet and nutrition through multiple lenses helps nutritionists navigate the wide range of dietary preferences, habits, and beliefs in the population. Students explore cultural, ethical, religious, nutritional science, and personal perspectives on diet and nutrition to better understand why one diet may not be ideal for everyone. Assignments combine self-exploration, literature review, and discussion to examine the student`s own relationship with diet and engage with different perspectives. [ 1 credit ]

An understanding of the functions and dietary and minerals) is essential to effective nutrition care. This course explores each of the micronutrients, including its metabolism, physiological functions, food sources, supplemental forms, and recommended intake. Laboratory assessments for nutritional status, along with signs, symptoms, and causes of micronutrient deficiency and toxicity, as well as nutrient-nutrient and nutrient-drug interactions are reviewed. Students learn to interpret micronutrient research for use in nutrition care planning and develop menu plans and supplement recommendations to meet clients` micronutrient needs. Prerequisites: ISCI-547A, ISCI-626, and NUTR-614. [ 3 credits ]

An understanding of the functions of and dietary requirements for macronutrients (i.e. carbohydrates, lipids, and proteins) is essential to effective nutrition care. Students explore the macronutrients, including their structure, digestion, absorption, transportation, metabolism function, food sources, and recommended intake. Assessment of nutritional status, along with signs, symptoms, and causes of macronutrient deficiency are reviewed. Students learn to evaluate the benefits and risks of popular diets, with an emphasis on macronutrient content, sufficiency, and ratios. Prerequisite: ISCI-547A. [ 2 credits ]

Within the biopsychosocial model  of health  and wellness, condition-specific nutrition therapy for a wide range of medical conditions are covered. This course builds on the foundation of nutritional biochemistry and pathophysiology, exploring more advanced and complex issues surrounding normal and abnormal metabolism of nutrients.  Students will review a variety of pathological states from molecular, biochemical and integrative perspectives. Students will learn to identify key core imbalances within the broader context of health inputs. Students will demonstrate competence in recommending whole food dietary interventions, supplementation and integrative health approaches to conditions studied. Students will gain competence in the selection and/or interpretation of laboratory assessments and other diagnostic tools. The etiology, pathophysiology and clinical presentation of conditions studied will be reviewed along with conventional therapeutic approaches. Prerequisites: One of the following: NUTR-633 OR NUTR-635. [ 3 credits ]

Along with dietary change, dietary supplements are the primary intervention clinical nutritionists use. Students explore the rationale for supplementation along with quality, safety, and efficacy issues. The course takes a broad view of supplementation, including pre- and probiotics, herbs and related phytochemicals, and functional and medicinal foods. Students apply gained knowledge within a case-based learning framework. Prerequisites: NUTR-614 and ISCI-626.[ 3 credits ]

Students will become familiar with the skills relevant to nutritional assessment including analysis of dietary records; observational methods; and the selection and interpretation of clinical laboratory tests. Integrating a foundation in nutritional biochemistry with nutritional assessment, students will learn to generate a rational, practical treatment plan that incorporates whole foods and nutritional supplementation within the broader context of health inputs. Common health concerns including heart disease, diabetes, chronic inflammation, obesity, eating disorders and gastrointestinal disorders will be discussed from a biopsychosocial perspective. Drug-nutrient reactions will be addressed. Prerequisites: ISCI-626 AND NUTR-613, [ 4 credits ]

An understanding of the evidence and guidelines for medical nutrition therapy is fundamental to safe and effective nutrition care. This course explores etiology, pathology, clinical manifestations, diagnostic criteria, laboratory assessments, and nutritional considerations for common medical conditions. Students apply a multi-dimensional framework, including environmental and lifestyle factors, to assess client needs and create integrative and evidence-informed nutrition care plans. Prerequisite: NUTR-612. [ 1 credit ]

This course provides the second half of Applied Clinical Nutrition. Within the biopsychosocial model  of health  and wellness, condition-specific nutrition therapy for a wide range of medical conditions are covered. This course explores more advanced and complex issues surrounding normal and abnormal metabolism of nutrients.  Students will review a variety of pathological states from molecular, biochemical and integrative perspectives. Students will learn to identify key core imbalances within the broader context of health inputs. Students will demonstrate competence  in recommending whole food dietary interventions, supplementation and integrative health approaches to conditions studied. Students will gain competence in the selection and/or interpretation of laboratory assessments and other diagnostic tools. The etiology, pathophysiology and clinical presentation of conditions studied will be reviewed along with conventional therapeutic approaches. Prerequisite: NUTR-635. [ 2 credits ]

Nutritional needs vary significantly throughout the human life cycle. Students examine the physiological and pathophysiological changes that occur from preconception through older adulthood, and the role that nutrition plays in supporting health and development at each stage. The influence of biological, social, behavioral, cultural, and environmental factors on nutritional status and outcomes are explored. Students engage in case-based learning and academic discussions, applying evidence-based concepts to complex, real-world scenarios in life cycle nutrition. Prerequisites: One of the following: NUTR-612 or NUTR-613. [ 3 credits ]

An understanding of the evidence and guidelines for medical nutrition therapy is fundamental to safe and effective nutrition care. This course is the last of a series exploring etiology, pathology, clinical manifestations, diagnostic criteria, laboratory assessments, and nutritional considerations for common medical conditions. Students apply a multi-dimensional framework, including environmental and lifestyle factors, to assess client needs and create integrative and evidence-informed nutrition care plans. Prerequisite: NUTR-635. [ 3 credits ]

A personalized nutrition care model provides consistency and quality standards for delivering effective clinical nutrition care. Students learn the application of the personalized nutrition care model, including nutrition assessment, interpretation, intervention, monitoring and evaluation. Students develop comprehensive nutrition assessment and interpretation skills. Through practice experience and case studies, students utilize the first steps of the personalized nutrition care model to develop their consultation skills as a clinical nutritionist. Prerequisite: NUTR-612. [ 2 credits ]

A personalized nutrition care model provides consistency and quality standards for delivering effective clinical nutrition care. Students develop a deeper understanding of how to apply the model while honing their observational and motivational interviewing skills. Emphasis is placed on developing competency in designing interventions and tracking client progress through monitoring and evaluation. Utilizing practice experience and case studies, students apply the full cycle of the personalized nutrition care model to develop their nutrition consultation skills and individual counseling style. Prerequisite: NUTR-651A. [ 3 credits ]

In this course, students apply all of their learning to become a healing presence in the client-practitioner relationship. Students receive hands-on practice in the university student clinic in the nutrition care process, including assessment, diagnosis, intervention, monitoring and evaluation in supervised clinical practice. This course will provide students with the opportunity to hone their clinical and counseling skills in order to practice nutrition and integrative health effectively and competently. Within the clinic shift, discussions with supervisors will provide students with feedback, as well as the opportunity to collaborate on care plans and further develop their critical thinking skills. Prerequisites: NUTR-635 and NUTR-651A. Additional Requirement: Become a client of either a professional integrative nutritionist or an MUIH senior clinical nutrition student for at least one nutrition consultation. [1.5 credit]

Clinical application is essential to synthesize learning and hone reeal-world skills. Students apply advanced concepts in personalized nutrition and integrative health to become a healing presence in the client-practitioner relationship. Students deliver personalized nutrition care in a supervised clinical practice through the university Student Teaching Clinic. Students advance their skill sets through independent, partner, and groups to become competent nutrition professionals. Prerequisites: NUTR-651B; and NUTR-654C or NUTR-656C. [ 1.5 credits ]

Clinical application is essential to synthesize learning and hone real-world skills. Students apply foundational concepts in personalized nutrition and integrative health to become a healing presence and competent nutrition professional. Students practice delivering personalized nutrition care through direct and observational experience working independently, with partners, and in groups under clinic faculty mentorship. Prerequisites: NUTR-635; and NUTR-651A; and Additional Requirement: Become a client of either a professional integrative nutritionist or an MUIH senior clinical nutrition student for at least one nutrition consultation. [1.5 credits]

Clinical application is essential to synthesize learning and hone real-world skills. Students apply advanced concepts in personalized nutrition and integrative health to become a healing presence and competent nutrition professional. Students practice delivering personalized nutrition care through direct and observational experience working independently, with partners, and in groups under clinic faculty mentorship. Prerequisites: NUTR-651B; and NUTR-656C [ 1.5 credits ]

This course is designed for the student to explore his/her relationship to food from a psycho-spiritual perspective, to explore many of the cultural and familial messages that one carries, and to identify personal patterns around eating. Students will explore the concept of mindful eating and learn tools and techniques for guiding clients and groups in mindfulness practices. [ 2 credits ]

Students develop foundational skills for effective oral and written communication and apply them to the topics of cooking, diet, and health. In health settings, they collaborate with nutrition professionals and healthcare practitioners in the education of individuals and populations about the role of nutrition in health and wellness. Each student demonstrates their cooking and educational skills by designing and implementing a whole foods cooking demonstration for a group or a community, with educational materials to support their topic. Prerequisite: NUTR-682. [ 2 credits ]

Students learn how health behavior change can be critical for adapting meals to healthy alternatives. Students explore the personal, social, and cultural factors that impact meal choices, and learn how the principles and practices of health behavior change can be used to influence behavior. Students apply knowledge of behavior change principles to help individuals and groups make dietary changes to support health and wellness. Prerequisite: NUTR-689. [ 2 credits ]

Cooking with Whole Foods Lab I is the foundation lab from which all other labs are built upon. This lab will cover basic kitchen sanitation, safety, quality of ingredients selection, stocking a pantry and equipment essentials. Lab I also includes knife skills practice, along with basic cooking techniques of grains, beans and greens. Students will prepare recipes for group tasting and discussion. [ 0.5 credits ]

Cooking with Whole Foods Lab II builds on the foundational skills learned in Lab I. The focus will teach the developing nutritionist how to balance the flavors (salt, sweet, sour, bitter, pungent and astringent) by incorporating them into delicious meals with health supportive properties. Students will discover their own innate taste buds and create dishes with natural salts, salt substitutes, and natural sugars, and they learn how to minimize the use of processed ingredients. Students learn to optimize flavor/taste for various health concerns. To fit these criteria, the class will discuss how to adjust favorite recipes and create educational handouts on healthy sweets and salts. Prerequisite: NUTR-681. [ 0.5 credits ]

Cooking with Whole Foods Lab III prepares the developing nutritionist with the skills to educate others about healthy food, food preparation, and whole foods cooking. Through engaging in the kitchen, students are able to link theory with real food and real life applications. In addition to building essential culinary skills, this lab will teach the developing nutritionist the traditional cooking techniques of lacto-fermentation, create enzyme rich sauces, making nutrient-dense bone and meat stocks, and working with organ meats. Prerequisite: NUTR-682. [ 0.5 credits ]

Cooking with Whole Foods Lab IV covers feeding the individual with food allergies and/or sensitivities. Best techniques for replacing allergens are explored and special focus is given to gluten-free and dairy-free shopping, cooking, and food preparation. Students practice and explore best cooking techniques that support the life style of the diverse population who suffers with food allergies and learn skills to create nutrient dense meals in 30 minutes or less. Prerequisite: NUTR-682. [ 0.5 credits ]

Cooking with Whole Foods Lab VII continues to expand and elevate the student`s repertoire of ingredients and culinary skills in order to help them engage clients in making healthy lifestyle choices with food and cooking as the foundation. This lab focuses on food as medicine, develops the skills of the practitioner to help the client transition with ease from Standard American Diet. Students are engaged in market basket cooking for specific imbalances by creating one pot meals in harmony with the season, healthy snacks and other easy to make meals by improvising and adapting to a variety of client populations at all socioeconomic levels. Prerequisite: NUTR-682. [ 0.5 credits ]

Cooking with Whole Foods Lab VIII explores raw food preparation as well as medicinal and healing food preparations. This lab also expands the student`s food pharmacy. Students will learn the application of raw foods, how to balance raw food flavors and experience the benefits of a dehydrator, sprouting, and juicing to create nutrient dense meals. Students build confidence improvising and adapting raw foods cooking for a variety of client populations at all socioeconomic levels. Prerequisite: NUTR-682. [ 0.5 credits ]

Knowledge and skills in food selection and meal preparation are essential to translating dietary recommendations into meaningful and sustainable lifestyle changes. Students explore the food supply chain factors that affect food quality and build skills in the selection and preparation of whole-food ingredients. Adapting food choices and preparation techniques is emphasized to meet the needs of different clinical, socioeconomic, and cultural populations. Students apply essential cooking skills to create appetizing and nutritious meals and develop educational resources to empower clients to make healthy dietary changes. Prerequisite: NUTR-0501 ServSafe. [ 2 credits ]

Advanced knowledge and skills in food selection and preparation expand the options for culinary-based nutrition support. Underutilized foods and culinary techniques are cost-effective ways to promote health and provide alternatives for clients with economic or dietary restrictions. Students investigate the health benefits and culinary applications of organ meats and lacto-fermented products used across global traditions. Specific ingredients are explored to support clients with food allergies, sensitivities, and intolerances. Through experiential learning, students investigate the functional benefits of specific ingredients and develop strategies to incorporate them into recipes. [ 1 credit ]

Nutrition MSNIH Comprehensive Exam. Prerequisite: NUTR-656C and NUTR-0501 SERVSAFE Manager Certification. [0 credit]

This course is an opportunity for the nutrition student to delve deeper into laboratory and biochemical assessments that assist the multi-dimensional and integrative nutrition practice. Through the exploration of blood, tissue and genomic testing, students will deepen their understanding of mitochondrial dysfunction, detoxification and biotransformation, hormone and neurotransmitter imbalances, digestive and immune dysfunction, and nutritional genomics. Students will be challenged to critically interpret and analyze clinical findings. Prerequisites: one of the following: NUTR-633 or NUTR-635. [ 2 credits ]

Laboratory assessment provides a unique window into biological health. Students use laboratory assessment as a way to explore nutritional genomics and biochemistry. Through examining how laboratory assessments reflect biochemical pathways, nutritional insufficiencies, and overall health status, students gain a deeper understanding of biochemistry and the flow of chemical energy through metabolism. Concepts in nutrigenomics and nutrigenetics are reviewed along with associated tests and health implications. Using a case-based approach, students learn how and when to incorporate laboratory-based functional assessments, including organic acids, metabolomics, and nutrigenomic testing, to enhance client care. Prerequisites: one of the following: NUTR-633 OR NUTR-635. [ 3 credits ]

Functional nutrition provides an integrative model for organizing client narratives and histories and developing personalized care plans. Students explore the impact of lifestyle factors on health and well-being, how honoring the client narrative enhances shared decision-making, and how functional medicine tools help facilitate clinical assessment. Learning is synthesized and demonstrated through the development of individualized diet and lifestyle recommendations using a functional nutrition model. [ 3 credits ]

Daily we are exposed to environmental chemicals, metals, and electromagnetic fields that can disrupt health. This course looks at the underlying physiology of detoxification and biotransformation; it explores how to recognize environmental issues and best practices for assessing their contribution to illness, and the role of food, nutrients, nutraceuticals, and the role of lifestyle in the detoxification process. Discussion will also focus on scope of practice and the role the nutritionist plays in addressing environmental toxicity. [ 3 credits ]

This is a weekend long, residential course that focuses on current topics in nutrition. Students at the doctoral level and their faculty members have varied areas of interest and expertise. This course provides a forum for presentation and discussion of these unique topics. Course theme and/or topics will be coordinated by faculty. Prerequisites: NUTR-800 and NUTR-801. [ 3 credits ]

This is a weekend long, residential course that focuses on current topics in nutrition. Students at the doctoral level and their faculty members have varied areas of interest and expertise. This course provides a forum for presentation and discussion of these unique topics. Course theme and/or topics will be coordinated by faculty. Prerequisites: one of the following: NUTR-900 OR NUTR-902. [ 1.5 credits ]

Evidenced based research is growing in the relatively new fields of epigenetics and nutritional genomics and their role in gene expression. This course provides an introduction to these fields including proteomics, DNA and protein methylation, acetylation, and current research and application of nutritional genomic principles. Exploration will examine the interaction between environmental factors and the epigenome. Specifics will include the validity and application of genomic testing, and the role of diet, herbs, spices, and lifestyle in epigenetic and nutritional genomics. Prerequisite: NUTR-801. [ 3 credits ]

Professional ethics is the foundation for building best practices in nutrition care. Students are introduced to the ethical and regulatory issues relevant to a professional clinical nutrition practice. Through discussions, reflective writing assignments, and case studies, students explore topics in legal and medical terminology, scope of practice, protecting client confidentiality, the Health Insurance Portability and Accountability Act (HIPAA), and sales of nutraceuticals and health products. [ 3 credits ]

In this course, students interpret and critically evaluate research study designs and determine their efficacy in answering different types of nutrition questions. Landmark studies in nutrition are analyzed for their strengths and limitations and their impact on the field. Students apply the results of research studies to client assessments and develop benchmarks for the application of the research to clinical cases. [ 3 credits ]

This course examines the immune system and the role of inflammation in health and disease, and links those concepts to applied clinical nutrition. Immune and auto-immune conditions are on the rise. This course will discuss the innate and acquired immune system, the importance between oxidation and antioxidants, inflammatory and anti-inflammatory responses, how the immune system protects us, and what occurs when these systems are overwhelmed. Relationships between food, stress, environmental factors, digestive imbalances and inflammation and immune function will be explored. Topics will include cell signaling molecules, antioxidant nutrients, polyphenols, and fatty acids in immunity and inflammation. Common conditions will be explored through an integrative and functional lens, including auto-immune conditions, allergy, fibromyalgia, and infectious disease. Assessments will include signs and symptoms, and relevant laboratory analysis. Therapeutic approaches will incorporate whole foods, therapeutic diets, nutritional supplements, and lifestyle in the broader context of an individual`s health, goals, and environment. Case studies will be used to help students integrate science with clinical application. Prerequisite: NUTR-801. [ 3 credits ]

This course examines cardio-metabolic health and disease, and links those concepts to applied clinical nutrition. Obesity, metabolic syndrome, diabesity, heart disease, stroke, and Type 2 diabetes have common biochemical pathways of inflammation, and insulin resistance. This course will explore the biochemistry, metabolism, pathophysiology, and epidemiology of cardio-metabolic disease. Focus will be on recognition of metabolic syndrome and using an integrative approach to prevent disease and help restore balance. The course will explore research on a wide variety of dietary approaches to cardio-metabolic disease, and discuss the research and controversy about cholesterol management. Assessments will include signs and symptoms, and relevant laboratory analysis. Therapeutic approaches will incorporate whole foods, therapeutic diets, nutritional supplements, and lifestyle in the broader context of an individual`s health, goals, and environment. Case studies will be used to help students integrate science with clinical application. Prerequisite: NUTR-801. [ 3 credits ]

This course examines the biochemistry of the neurological system in health and disease, linking those concepts to applied clinical nutrition. Topics include basic neural function, neuroplasticity, and neurodegeneration. Content will focus on what occurs at a cellular level including neurotransmitters, the role of fatty acids, vitamins, minerals, herbs, and foods in neurological health. The epidemiology and pathophysiology of common neurological conditions will be explored through an integrative and functional lens including: neural developmental delays in children, mental acuity, insomnia, anxiety and depression, memory and cognitive decline, multiple sclerosis, and Parkinson`s disease. Assessments will include signs and symptoms, and relevant laboratory analysis. Therapeutic approaches will incorporate whole foods, therapeutic diets, nutritional supplements, and lifestyle in the broader context of an individual`s health, goals, and environment. Case studies will be used to help students integrate the science with clinical application. Prerequisite: NUTR-801. [ 3 credits ]

An understanding of endocrine communication and mitochondrial energy production is essential to effective clinical nutrition care. Students examine the hormonal and energy systems, including their regulation, interactions, and influence on physiological processes such as metabolism, reproduction, stress response, and repair. The course explores conditions related to dysfunction, including thyroid and adrenal disorders, pituitary and hypothalamic dysregulation, reporductive hormone imbalances, and mitochondrial impairments. Assessment strategies include ealuation of symptom patterns, physical findings, and functional laboratory analysis. Students learn to develop integrative care plans using nutrition and lifestyle interventions to optimize both hormonal balance and cellular energy production. Prerequisite: NUTR-801. [ 3 credits ]

Advanced nutrition care integrates treatment across the full range of a client's clinical imbalances. Students learn to address individual's multifaceted nutritional and health needs by assessing proximate and root causes and developing an integrative care plan. Through case studies and discussions, students synthesize clinical knowledge and skills in cardio-metabolic, neurologic, immune, endocrine, energy metabolism, and detoxification to develop functional nutrition care for complex cases. Prerequisites: NUTR-831 and NUTR-833. [ 3 credits ]

This is a residential course that provides hands-on experience in doing a nutritionally focused physical exam. Assessment is critical to good care. Use of a nutrition based physical provides yet another assessment tool for the astute clinician, providing objective methods to assess nutrient insufficiencies and excesses of macronutrients, micronutrients, and fluid status. Students will practice taking vital signs and anthropometrics and will examine eyes, skin, nails, hair, and demeanor to look for signs of nutritional status and hydration. Prerequisite: NUTR-801. [ 3 credits ]

Nutrition DCN Comprehensive Exam. Prerequsite: NUTR-835. [ 0 credit ]

This course is a Clinical Residency to apply and synthesize learning in a clinical setting. Residents work in a nutrition practice, design and implement a clinical research project, and participate in webinars. Discussions cover all domains pertinent to clinical practice. Webinar discussions focus around participants` questions and concerns, case studies, clinical research and practice management to deepen their competencies as advanced-practiced Clinical Nutritionists. In these webinar sessions, the instructor and students may discuss students' case studies regarding students' patients. These webinar discussions are not intended to offer supervision of or advice concerning the students' patients'/clients' care and are offered for educational/second opinion purposes only. Prerequisite: NUTR-898. [ 3 credits ]

This course provides the second half of the Clinical Residency. Residents work in a nutrition practice, complete a clinical research project and participate in webinars. Discussions cover all domains pertinent to clinical practice. Webinar discussions focus around participants' questions and concerns, case studies, clinical research and practice management to deepen their competencies as advanced-practiced Clinical Nutritionists. In these webinar sessions, the instructor and students may discuss students' case studies regarding students' patients. These webinar discussions are not intended to offer supervision of or advice concerning the students' patients'/clients' care and are offered for educational/second opinion purposes only. Prerequisite: NUTR-900. [ 3 credits ]

Clinical application is essential to synthesize learning and hone real-world skills. With faculty-provided mentorship, students work within a supervised or self-directed nutrition practice to deliver integrative and functional nutrition care. Through discussions, case studies, and seminars, students strengthen their skill sets as advanced nutrition practitioners working with complex clients. NUTR-898. [ 3 credits ]

Clinical application is essential to synthesize learning and hone real-world skills. Students continue to work within a supervised or self-directed nutrition practice to deliver integrative and functional nutrition care with faculty-provided mentorship. Through discussions, case studies, and seminars, students continue to strengthen their skill set as advanced nutrition practitioners working with complex clients. Prerequisite: NUTR-904. [ 3 credits ]

Clinical knowledge and skills have applications beyond individual healthcare in domains such as professional and graduate education, community and group programs, and business and commerce. The Advanced Nutrition Final Project allows students to highlight theoretical knowledge, research and problem-solving skills, and a clinical perspective to fill a gap in functional nutrition. Students work with an assigned faculty mentor to refine a topic and design an advanced nutrition project. Prerequisite: NUTR-898. [ 3 credits ]

Clinical knowledge and skills have applications beyond individual healthcare in domains such as professional and graduate education, community and group programs, and business and commerce. The Advanced Nutrition Final Project allows students to highlight theoretical knowledge, research and problem-solving skills, and a clinical perspective to fill a gap in functional nutrition. Students work with an assigned faculty mentor to develop and deliver an advanced nutrition project. Prerequisite: Take NUTR-910. [ 3 credits ]

This course examines the value and usefulness of case reporting as a summary of disparate symptoms and as a way to evaluate clinical findings. Students will evaluate published case reports and learn how to synthesize client information into a case report format using CARE guidelines. Students will prepare a publishable case report including a timeline, narrative, and the appropriate sections for publication in a peer-reviewed integrative health journal. Prerequisites: one of the following: AOM-790C8 or NUTR-801. [ 3 credits ]

Integrative health clinicians contribute an important voice to the research literature. With an emphasis on literature reviews and case reports, the Research Manuscript series (I and II) provides the fundamental knowledge to complete and publish an article. In Research Manuscript I, students identify a review topic or case, complete background research, and use reporting guidelines to write a first draft of their manuscript. Prerequisite: NUTR-898. [ 3 credits ]

Integrative health clinicians contribute an important voice to the research literature. In Research Manuscript II, students revise the manuscript started in Research Manuscript I, review the benefits and barriers to using a range of publication options, and submit to a journal or preprint server. Prerequsite: RSCH-850. [ 1 credit ]