JULIE M. METOS, PhD, RD portrait
  • Associate Chair, Department of Nutrition and Integrative Physiology
  • Adjunct Assistant Professor, Family And Preventive Medicine
  • Assistant Professor, Nutrition & Integrative Physiology

Current Courses

Fall 2018

  • NUIP 6900-001
    Directed Nutr Research
  • NUIP 6910-001
    Field Experience
  • NUIP 6910-004
    Field Experience
  • PBHLT 6220-001
    Public Hlth Nutrition
    Location: HSEB 2110 (Health Sciences Education Bldg)
  • UGS 2300-001
    Work Wellness, Grt Outd
    Location: UNION 323 (A Ray Olpin Union Bg)

Summer 2018

Spring 2018

Teaching Philosophy

My teaching philosophy is shaped by adult learning theory, the applied nature of the nutrition field, and a quest to prepare the oft described millennial learners’ for meaningful careers and lives of purpose. Nutrition is often considered a composite science or an applied field.  This is what makes it so fascinating and endlessly interesting.  Graduate students must understand the complexity of emerging nutrition science such as nutrition epigenetics, and also be able to comprehend the vast influences on human nutrition ranging from food systems and economies, organizational policy and the psychology of individual behavior change. My goal as an instructor is to assist students in learning research methods, how to evaluate health research, how to ask good research questions, and how to communicate health messages in an accurate, engaging and ethical manner.

Courses I Teach

  • NUIP 6220 - Nutrition Policy: Domestic and Global
    Students will learn about community nutrition problems, assessment, programs, and resources in relation to disease prevention and health promotion. The course also covers principles of program planning, evaluation, organization, and management, as well as analytical skills, grant writing, and public policy.
  • NUIP 6400 - Nutrition Communications and Graduate Seminar
    In this course, students receive instruction and experience in communicating effectively as nutrition professionals. Students will also gain written and oral communication skills and instruction and experience in review of manuscripts and educational materials.
  • NUTR 6210 - Food Management, Development and Analysis
    In this course, students learn how to be leaders in the field of nutrition, dietetics and health. The course covers food science laboratories, development of food products and operation of food service systems and organizations.
  • NUTR 6940 - Advanced Practice/Capstone
    This is a field work course that I supervise. CMP students select a site for their capstone experience and spend 8 weeks (320 hours) learning and participating in the practice of dietetics and nutrition.

Small Group Teaching

  • I presented a lecture/discussion on food policy to the student organizers of the Real Food Challenge on campus.   12/2016  -  present