Course Descriptions

Work site placement experience in community nutrition organizations and agencies. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to provide community nutrition services, such as assessment of community nutrition needs, nutrition education of community groups, and implementation of community nutrition programming.

Prerequisites: Admission to the Dietetic Internship Program and Instructor’s signature.

Supervised work experience in nutrition-related setting. Professional practice guidelines and ethics, teamwork, and public policy related to dietetics practice.

Prerequisites: NUTR 4460 and 4475.

Work site placement experience in foodservice settings. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to manage foodservice systems, including production, inventory control, sanitation and quality management.

Prerequisites: Admission to the Dietetic Internship Program and Instructor’s signature.

Current status of nutrition theory and its interpretation together are considered in nutrient interrelationships and metabolism in maintaining health and the prevention and development of chronic diseases. This course focuses on the macronutrients and energy metabolism.

Prerequisite: BIOL 6392 or NURS 6492.

This course includes a focus on vitamin and mineral requirements and interactions. Bioactive food compounds effects on health and disease will be considered. Human genetic variation in the metabolism of vitamins, minerals, and other bioactive food compounds will be considered.

Prerequisites: NUTR 6325 and BIOL 6392.

Course utilizes a theoretical framework to guide and facilitate the planning, implementation and evaluation of nutrition/health promotion programs. Specific assessment and evaluation techniques are explored. Course requires the application of skills and knowledge to increase professional competence and effectiveness in program planning and evaluation.

This course is an examination of nutrition requirements and assessment, and dietary intake during gestation, infancy, childhood, adolescence and senescence. Integration of current research will focus on nutritional issues related to these lifecycle stages and on long-term health.

Analysis of food and nutrition issues including non-nutritive food substances. Impact of these issues on food choices, public policy, global perspectives, and future practice of food and nutrition professionals will be explored.

Modern concepts of clinical nutrition and abnormalities treated by modified diets. Critical evaluation of diet patterns currently used.

Prerequisite: NUTR 4475 or clinical experience.

Student will choose and develop a topic in any area of nutrition. The grade will be determined by evaluation of regular reports, regular conferences with faculty sponsor, periodic examinations, and final examination, or any combination of these methods.

Worksite placement experience in inpatient and outpatient health care settings. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to provide medical nutrition therapy care, including screening, assessment, education and care planning development, nutrition support, and participation in quality management.

Prerequisites: Admission to the Dietetic Internship Program and Instructor’s signature.

The course focuses on the application of management and leadership principles and techniques specific to the provision of nutrition services in clinical and community settings. Emphasis placed on using evidence-based practice guidelines in creation of program protocols, evaluation systems, and overall program development.

Prerequisites: NUTR 4460 and NUTR 4475.

Major learning and health behavior theories are outlined utilizing examples applicable to the practice of nutrition, dietetics and health promotion. Techniques for interviewing, motivating and counseling, and their application to groups and individuals, are explored. Course requires the application of skills and knowledge to increase professional competence and effectiveness in promoting health behavior change.

The Master’s Project is an integration of graduate level coursework with research and communication skills to develop and report on a tangible nutrition project that addresses a concern of the community or an area of interest of the student. The course is taken for two semesters for a minimum of total of 3 to 4 hours of credit.

Prerequisites: Graduate level research class plus 12 additional semester hours of Nutrition Core. Permission of instructor is required.