Nutrition represents the provision of necessary material to the cells and organisms in order to survive. Nutrition of the human beings is constituted by the food and drinks we ingest.
The field of nutrition and dietetics specializes in understanding the effects of alimentation on the human body. Food is necessary for us to survive, but since food is also a human pleasure, an art and an industry, food can also harm us. By regulating our food ingestion we can prevent certain unhealthy developments of the body, or we can remedy them if they happened already. Nutritionists can advise a person on what and how to eat and drink to become or maintain healthy. This area is much more complex than it first seems since, the diet one should adopt is not standard, but has to be customized for each person according to his/her state of health, previous or existing conditions, necessities or requirements.
Nutrition and dietetics is the science that helps us when we want to lose weight, improve our athletic capabilities, go through physical transformation or undergo surgical procedures. This discipline is closely related to medicine, physiology and chemistry.
The field of nutritional epidemiology and public health aims at elucidating the relationships between dietary intake, nutritional status and health outcomes. We train future epidemiologists in observational and intervention studies, with the aim to generate evidence for preventing disease and promoting health.
Nutrition has long been recognised as a vitally important determinant of health status within both industrialised and industrialising countries, but significant changes are occurring in the profile of nutritional problems. This course will give you the specialist scientific knowledge and practical skills to take an active role in international public health nutrition in a range of different settings.
This new degree course consists of a rounded and integrated curriculum specialising in coolclimate wine production, climate change effects on viticulture, terroir and sparkling wine. It also includes opportunities to visit other wine-producing areas in Europe. The Wine Department staff have considerable international expertise and research experience, and a brand new Wine Research Centre was completed in March 2014. This combination will enable students to access an outstanding Masters-level education.
The Master of Applied Science (MAppSc) is a 180-point, coursework postgraduate degree. A candidate would normally be a graduate but the degree is also open to those with other relevant qualifications.
Our fully accredited online nutrition degree program consists of 41 credit hours of core curriculum courses, and 3 credit hours of an elective course followed by completion of a comprehensive examination, which is given on campus after the completion of courses.
The MSc in “Sustainable Food Technology and Management” aims at training managers according to the current needs of the food companies settled in developing countries or willing to develop their business with these countries.
Students will receive academic training on all aspects of the relation between Nutrition and Health, including the biomedical aspects of metabolism, epidemiology and public health nutrition.
The online Health Education and Promotion certificate can be earned in conjunction with your Master of Public Health or as a standalone Graduate Certificate. The courses will train you to lead health promotion initiatives and design programs for communities, companies, schools and a variety of other settings. Examples of topics covered might include smoking cessation, nutrition and obesity, prenatal care, exercise, depression and mental health, and sexually transmitted diseases.
Program with a focus on the combination of technological and management theories and models, in order to predict food systems behavior and to generate adequate improvements from a chain perspective.
INTO George Mason University’s Graduate Pathway program in Nutrition will prepare you to enter the second year of a Master of Science in Nutrition at George Mason University.
Food Safety with a focus on microbial, chemical, toxicological, legal, immunological, aspects of food safety and food safety management. Majors in; microbiology; toxicology; and law.
The Master of Science in Sports and Health Sciences focuses on the study of physical, physiological, psychological and functional adaptations to humans. Students develop an understanding of how to design effective movement programs for varied populations to reach athletics, fitness, and general health goals.