Sequence of Courses

Course Descriptions

680 Community Nutrition Supervised Practice: This course will include 300 hours of experiences in community nutrition settings. Students will observe and practice developing programs and services that promote consumer health, wellness and lifestyle management to individuals and groups. Students will become aware of food support programs and will practice developing materials that address issues of affordability and accommodate the cultural diversity and health needs of various age groups and populations.

681 Community Nutrition Seminar: This seminar will address issues regarding nutrition needs during pregnancy, lactation, infancy and childhood. Students will be introduced to the theory and practice of assessing nutritional needs of communities. Students will become familiar with multicultural nutrition practices in a variety of ethnic populations.

682 Clinical Nutrition Supervised Practice: This course will include 300 hours of experience in clinical nutrition settings. Students will observe, simulate and practice performing the Nutrition Care Process for individuals and populations of differing ages and health status. Students will practice with patients/clients with a variety of medical conditions including weight management, diabetes, and cancer, cardiovascular, gastrointestinal and renal disease. Students will learn how to establish collaborative relationships with patients, clients, health care professionals and administrators.

683 Clinical Nutrition Seminar: This seminar will address issues regarding nutrition needs during adolescence, adulthood and geriatrics. Skills will be developed and reinforced on the utilization of standardized language for performing the Nutrition Care Process. The process will include nutritional assessment, diagnosis of nutrition problems, planning and implementing nutrition interventions, and monitoring and evaluating the impact of interventions.

684 Food Service Management Supervised Practice: This course will include 300 hours in a food service operations environment. Students will have experiences related to strategic application of principles of management and systems in the procurement, production, distribution and service to individuals and organizations. Under supervision, they will perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food. Students will develop a business plan for a product, program or service. Students will participate in projects obtaining and analyzing financial data to assess budget controls and maximize fiscal outcomes.

685 Nutrition Management Seminar: Students will become aware of public policy activities including both legislative and regulatory initiatives. Students will learn to complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by various practice settings. Students will be introduced to qualitative and quantitative research methodologies.

686 Supervised Practice of Special Interest: Students will spend 300 hours in either a clinical, community, or management setting to be developed under the supervision of the Program Director. Students will demonstrate an ability to integrate scientific information and research into practice in one area of dietetics. Students will conduct a research project using appropriate research methods, ethical procedures and statistical analysis. They will select appropriate indicators and measures to be able to demonstrate achievement of clinical, programmatic, quality, productivity, economic or other outcomes.

687 Capstone Nutrition Seminar: Students will practice the application of evidence-based guidelines, systemic reviews and scientific literature in the nutrition care process model and other areas of dietetic practice. Students will demonstrate professional writing skills in preparing professional communications. Students will participate in preparation and review activities for the Registered Dietitian (RD) examination.