Identification of causes of complex public health nutrition problems (such as food insecurity and escalating obesity rates) and cost-effective community-based interventions required to solve them. Provides skills and tools needed to assess design, and evaluate community nutrition and wellness interventions.

Scholarly research project in an area of the nutritional sciences under the guidance of a faculty adviser.

This course promotes an understanding of the theoretical and practical aspects of LEAN processes, and how LEAN thinking can be applied in a variety of contexts and applications. Students will be exposed to a range of LEAN tools that prepare learners to actively participate in LEAN processes and events in support of the development of a LEAN organizational culture. Developing capacity in facilitation and change management, students will prepare to become LEAN practitioners, learning to guide a group through problem solving circumstances, while considering the challenges of organizational change.

This course introduces students to the broad concept of occupation by exploring ways people acquire skills for occupational performance. Students develop an understanding of the relations between health and occupation, disability and occupation, and explore how humans find meaning in their lives through occupational engagement.