Spring 2022 Select Course Offerings

Check out what we're offering in spring 2022!  Below is a selection of new and popular courses open to undergraduate and graduate students.  To view the full list of courses we're offering, follow these instructions using NTRN as your search term.  Not sure when you can register?  Click here to find out.

NTRN 200H. Case Cooks: Healthy Lifestyles

Credits: 1

Instructors: Suzi Hinck, MS, RDN, LD and Gretchen Spetz, MS, RD, LD

Meeting time/delivery mode: Asynchronous online

Prerequisites: none

Course description: Studies say that those who frequently cook meals at home eat healthier, consume fewer calories and are happier than those who eat out. Isn't it time you learn to cook? Join your classmates for a fun, edible education. This half-semester class focuses on healthy, simple, budget friendly cooking skills to increase your confidence in the kitchen. Course is geared towards the beginner skill level. Weekly cooking topics include, Treasures from the earth, Keep it simple & Make it quick, Protein power, Grocery game plans & Mastering Student Meals, Make it lighter. Note: Please email instructor before registering if you have food allergies.

Student testimonial: "Case Cooks was a fantastic class to take! As a Nursing major, I was glad to be able to take a course outside of my usual department though it was still very much applicable to my major and especially, my life! This course didn't add any extra burden to my coursework either, if anything it was a course I always looked forward to. If you are interested in learning about better, more efficient ways to prepare food to fit in with your busy schedule and some fun and easy recipe ideas this class is definitely for you." 

NTRN 300. Healthy Lifestyles as Preventive Medicine

Credits: 3

Instructor: Abigail Opher, MS, RD, LD

Meeting time/delivery mode: TuTh 5:45-7:00 p.m. in-person

Prerequisites: none

Course description: Decades of research have shown that a healthy lifestyle will significantly reduce the risk of chronic disease, improve health and quality of life. Because of this research, support has emerged that healthy lifestyles are in fact the "best preventive medicine". This course will focus on learning the key components of these healthy lifestyle principles and developing the skills necessary to practice and advocate a healthy lifestyle. It is designed for any student interested in learning how to practice and promote healthy lifestyles, but it is particularly helpful for all pre-health, public health, and nutrition majors. *A unique feature of this course is the opportunity for enrolled students, (who are interested), to pair with advanced nutrition students throughout the semester for `healthy eating' guidance. Enrolled students will have healthy eating coaches!

Student testimonial: "Relevant to all aspects of student life, the material taught in NTRN 300 encourages students to take care of themselves and learn tangible ways to prevent future disease and illness. During the pandemic I found myself not prioritizing my physical and mental health, and when I saw this course I knew I could benefit a lot. From switching up my physical activity to increasing mindfulness, I’ve already applied some of the many skills I’ve learned and believe all students can benefit from the course. Professor Opher does a fantastic job lecturing and creates a positive learning environment where students can grow and learn more not only about health-promoting activities, but themselves as well." 

NTRN 310. Understanding Plant-Based Diets in Health and Disease

*New for Spring 2022*

Credits: 3

Instructor: Lindsay Malone, MS, RD, LD

Meeting time/delivery mode: TuTh 11:30 a.m.-12:45 p.m. in-person

Prerequisites: none

Course description: Decades of research have shown that a healthy lifestyle will significantly reduce the risk of chronic disease, improve health and quality of life. Because of this research, support has emerged that healthy lifestyles are in fact the "best preventive medicine". This course will focus on learning the key components of these healthy lifestyle principles and developing the skills necessary to practice and advocate a healthy lifestyle. It is designed for any student interested in learning how to practice and promote healthy lifestyles, but it is particularly helpful for all pre-health, public health, and nutrition majors. *A unique feature of this course is the opportunity for enrolled students, (who are interested), to pair with advanced nutrition students throughout the semester for `healthy eating' guidance. Enrolled students will have healthy eating coaches!

NTRN 338/438. Dietary Supplements

Credits: 3

Instructor: Stephanie Harris, PhD, RDN, LD

Meeting time/delivery mode: TuTh 2:30-3:45 PM in-person

Prerequisites: junior or senior standing (and preference given to senior level NTRN majors)

Course description: An examination of dietary supplements specific to health promotion and disease prevention/treatment throughout the life cycle. Topics and concepts include regulation, controversies, safety, efficacy, and the surrounding scientific evidence for dietary supplement use. For NTRN 338, preference will be given to senior level Nutrition majors. Offered as NTRN 338 and NTRN 438.

Student testimonial: "As a future health care professional, I would say that this class is one of the best courses I've taken in my time at CWRU studying in nutrition. The assignments are really creative, relevant, and fun AND allow for practical application of the course material taught!  The structure of the course, the materials presented, and the class discussions not only expanded my knowledge, but will also translate into real life practice for my future.  This is an excellent course which allowed me to have a well-rounded understanding into the world of dietary supplements." 

NTRN 340. Global Food Systems: Environmental Issues, Sustainability, and Health

Credits: 3

Instructor: James Swain, PhD, RD, LD, FAND

Meeting time/delivery mode: MWF 10:35 AM-11:25 AM in-person

Prerequisites: none

Course description: Environmental changes impact humans worldwide, with an influence lasting many generations into the future. An in-depth understanding of the interplay between food systems - global food production, distribution, and selection - and environment and sustainability issues, as related to human nutrition, health, and well-being has never been more important. This course will provide an in-depth analysis regarding how food systems and the environment are interconnected in a multitude of ways. Additionally, the course will examine how issues of sustainability effect food production, distribution, and quality. Further, how environmental and sustainability issues directly affect the nutritive qualities of foods. Course topics initially include a review of environmental factors impacting food systems, types of sustainable food systems, historical perspectives, and aspects of human nutrition. Once students master the initial concepts, then into more detailed topics related to production approaches, biotechnology, soil/water quality, and food security on a local, national, and global level will be studied.

Student testimonial: "This class was incredibly interesting and the expectations were very clear from the beginning. Professor Swain was always available and enthusiastic about helping students." 

NTRN 341. Food as Medicine: How what we eat influences how we feel, think, and our health status

Credits: 3

Instructor: James Swain, PhD, RD, LD, FAND

Meeting time/delivery mode: MW 12:45 PM-2:00 PM in-person

Prerequisites: NTRN 201 or instructor permission

Course description: This course will discuss key aspects of the interplay between food and health/wellness and in particular food synergy - interactions among dietary components and the effects on health. What are "whole foods" vs. basic nutrients? What are the most common nutrient deficiencies in men, women and children, including the elderly? Students will learn to interpret dietary recommendations/guidelines and which foods are used to improve digestion, optimize cardiovascular health and immune function, and help prevent cancer. Basic discussion of importance of gut micro-flora. Diet and body weight; also pros and cons of different dieting strategies. Increasing awareness of "culinary medicine" (i.e. how food acts as an integrated therapy). How what we eat influences how we feel, think and our general health status. There is an integrated culinary experience.

Student testimonial: "No matter what your major is, this class has really important and applicable information for maintaining health and wellness. Professor Swain is a knowledgeable and fantastic teacher! He was always engaging and I enjoyed attending his class.”