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Course Criteria
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3.00 Credits
A theoretical and practical base for the nutrition care process, diagnostics, diet modification, and nutritional therapy in a variety of disease states. Will include pathophysiology and medical terminology.? (Fall) [Graded (Standard Letter)] Registration Restriction(s): Nutrition and Dietetics students only
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3.00 Credits
A foundation for the study and application of therapeutic diets and nutrition support in patient care and various disease states. Will include study of integrative/functional nutrition, enteral/parenteral nutrition, and menu modifications for diseases and lifecycle.? (Spring) [Graded (Standard Letter)] Registration Restriction(s): Nutrition and Dietetics students only
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3.00 Credits
Scientific principles underlying modern food preparation.? Relationship to food preparation of the physical and chemical properties of food components and their systems. (Spring) [Graded (Standard Letter)] Registration Restriction(s): Nutrition and Dietetics students only
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1.00 Credits
Lab experiments designed to illustrate the effect of varying ingredients and preparation procedure in the quality of the product.? One (1) lab per week. (Spring) [Graded (Standard Letter)] Registration Restriction(s): Nutrition and Dietetics students only
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2.00 Credits
Principles of food preparation applied to menu development, recipe standardization, quantity food production, and continuous quality improvement. In addition, nutritional analysis and meal planning software will be covered. (Spring) [Graded (Standard Letter)] Registration Restriction(s): Nutrition and Dietetics students only
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3.00 Credits
Advanced preparation of students involved in dietetic management with emphasis placed upon management of financial and human resources; with a focus on health care systems, management theories, financial controls, including billing, businesses management, including negotiations and marketing,?human relations, conflict resolution, and leadership. (Fall) [Graded (Standard Letter)] Registration Restriction(s): Nutrition and Dietetics students only
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1.00 Credits
This course emphasizes skills in the conduct and interpretation of nutrition research. Emphasis is given to study design, instrumentation, analysis, and research ethics. Assessment and critical analysis of current research papers in various areas of nutrition and dietetics, identification of a project, and mentoring participation are components of this course. (Fall) [Graded (Pass/Fail)] Registration Restriction(s): Nutrition and Dietetics students only
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1.00 Credits
The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of?fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. (Spring) [Graded (Pass/Fail)] Registration Restriction(s): Nutrition and Dietetics students only
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1.00 Credits
The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. Completion of a minimum of a 45-hour nutrition-related project or research practicum. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. (Fall) [Graded (Pass/Fail)] Registration Restriction(s): Nutrition and Dietetics students only
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1.00 Credits
The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. Mentoring skills will be developed and applied. (Fall) [Graded (Pass/Fail] Registration Restriction(s): Nutrition and Dietetics students only
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