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Course Criteria
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3.00 Credits
Discusses issues related to the profession of technology and its application in the delivery of nutrition care. Student portfolio documents personal development of advanced management and leadership skills.
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3.00 Credits
Applies marketing concepts to health care-delivery systems and food and nutrition services. Emphasizes strategic marketmanagement approach for developing and evaluating strategies and programs in food and nutrition services. Includes development of a case study in nutrition-care marketing.
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2.00 Credits
Pharmacology at the graduate level, including kinetics, dynamics, and therapeutics of drugs. Basic definitions, sources of information, classification of drugs, and principles and mechanisms of drug actions. Emphasizes drug-nutrient interactions.
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3.00 Credits
Management of the nutrition-care management system involving prospective reimbursement and dietitian billing, Business plan development, budget development and analysis of budget variances, operation statements, and productivity related to a department budget.
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3.00 Credits
Uses case study approach to apply critical care nutrition to complex medical conditions. Interprets and synthesizes decision information regarding fluid and electrolyte balance, acid-base balance, vital signs, ICU and surgical history, and drugnutrient interactions. Focuses on problem-based evaluation. Develops and analyzes a clinical case study. Emphasizes geriatric care and the special needs of this population.
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3.00 Credits
Develops competencies in total quality management; quality control; production planning, including forecasting production demand; linear programming; program evaluation and review technique (PERT), productivity management, including line balancing; financial management, including economics; food and labor cost control; budgeting project; and financial analysis of operations. Per week: lecture 3 hours, practicum 3 hours.
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4.00 Credits
Develops administrative skills in effective management of food systems. Qualitative and quantitative standards, budget development and analysis, labor-management relations, computer-assisted information system.
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3.00 Credits
Develops leadership in the development and presentation of exercise programs. Includes exercise physiology training, acute and chronic effects of exercise, simple assessment of fitness, role of exercise in prevention of common health problems, and management of selected risk factors. Discusses endurance, strength, flexibility, and aerobic exercises. Laboratory included.
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6.00 - 12.00 Credits
As a staff dietitian, student applies knowledge and skills in medical nutrition therapy. Regular conferences to aid in developing advanced level professional competence. Major applied project relating to medical nutrition therapy. Ten-week (400 hours) affiliation. May also be taken for five weeks (200 hours) for 6 units.
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3.00 Credits
Develops a systems viewpoint of advanced management skills and application of technology. Advanced application of operations management in nutrition-care management; development and application of high ethical standards in all aspects of the profession--including patient care, purchasing, and human-resource management. Delivery of food in emergency or crisis stuations. Identification of trends that affect the operation of the department--including sustainable food supplies, organic foods, and modified foods.
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