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Course Criteria
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3.00 Credits
A study of the community nutrition programs and services at all levels of development. Course covers nutrition program planning, implementation, and evaluation; socioeconomic and cultural context of programs and services; an examination of the political and legislative process as it relates to nutrition legislation; and the role of the community nutritionist.
Prerequisite:
NTD 415 requires a prerequisite of NTD 309.
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3.00 Credits
A study of the organization and administration of foodservice and nutrition systems and the functions and responsibilities specific to management: decision-making, planning, organizing, staffing, directing, controlling operations, budgeting, and marketing. Management of human resources, food, materials, capital, facilities, and markets as related to various foodservice systems will also be examined.
Prerequisite:
NTD 416 requires a prerequisite of NTD 410.
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3.00 Credits
This course explores the prevalence, origins, assessment, treatments, policy issues, and preventive strategies relative to obesity. The issue disordered eating is introduced, with a special emphasis on Binge Eating Disorder.
Prerequisite:
NTD 420 requires a prerequisite of NTD 303.
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3.00 Credits
This course encompasses nutrition and its effects on health and athletic performance, including sound nutrition guidelines for optimal health and physical performance; energy needs and energy pathways as keys to physical activity; macro and micronutrients relative to health and physical performance; ergogenic aids; hydration; and body composition and weight management.
Prerequisite:
NTD 422 requires a prerequisite of NTD 303.
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3.00 Credits
The course applies entrepreneurial thinking to different foodservice and nutrition business models and how they innovate and take risks to introduce new products and services. With the triple bottom-line in mind, the course examines perspectives through social, environmental, and financial frameworks. Students will analyze the main characteristics of entrepreneurs, notably their ability to imagine changes that will impact the foodservice industry. This course will engage students through lectures, experiential learning opportunities, guest speakers, case studies, readings, individual, and group collaboration. Topics explored will include current trends in the marketplace, analyzing the industry employing the Gaps Model, creating business models, and products and service development. Students will also learn about and utilize social media as future entrepreneurs and managing sustainability.
Prerequisite:
NTD 425 requires a prerequisite of NTD 416.
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3.00 Credits
Special workshops on contemporary nutrition and food service related problems and issues. Topics announced at times of offering.
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3.00 Credits
This course is a required course in the "Lifestyle Nutrition" concentration. It is a capstone course and should be taken senior year. This course aims to provide students with the oral, written and technical skills necessary for effective client and public education. Specifically, practical experience in the classroom and in the field will help the student focus on improving skills in client interviewing and counseling, writing for the lay public, and in designing and delivering a presentation to an audience.
Prerequisite:
NTD 444 requires prerequisites of NTD 309 and NTD 404.
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3.00 Credits
In this capstone course, students learn about food system issues with a focus on local food systems. Students engage with industry experts in sustainability, event planning, fundraising, urban farming, and marketing and advertising. The class works with two local organizations to plan a fundraising event: one that is a nonprofit organization that targets food system issues such as hunger and food insecurity; and another organization that is a local food producer (e.g., artisan farm in the Brandywine region). The event raises funds to address local food system issues while marketing and promoting local food products and local food distribution systems. Students learn elements of event planning, budgeting, organizing, human resource management, production management, and marketing. These food management skills are learned in the context of promoting values for local economies, community, fair food systems, sustainability, and the environment. Through experiential learning, students gain knowledge of planning, organizing, and executing a sustainable foods event.
Prerequisite:
NTD 450 requires prerequisites of NTD 325, NTD 416, MGT 200, and MKT 250.
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3.00 Credits
This course offers an interprofessional service-learning approach to clinical screenings and assessments, client/community education, and health related service in communities in underdeveloped or developing countries. Students gain exposure to the cultures of communities in underdeveloped or developing countries, thus enhancing the students' cultural competence.
Prerequisite:
NTD 455 requires a prerequisite of NTD 303.
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3.00 Credits
The primary objective of this course is to examine the interrelationship of various healthcare professions through simulation activities. In this course, students will examine the knowledge, skills, and attitudes needed to establish effective teamwork across healthcare disciplines. Teamwork has been found to be one of the key initiatives within patient safety that can transform the culture of healthcare delivery. Patient safety requires effective communication and other teamwork skills to deliver quality healthcare and to prevent medical errors, patient injury, and harm. To address this, health sciences students will explore a team-based, interdisciplinary, integrative approach to healthcare delivery through online self-study, simulation, debriefing, and self-reflection. Speaking emphasis skills will be assessed during performance of case presentations in simulations and analytical oral interpretations of the performance in debriefing. Students will examine strategies that enhance collaboration, communication, and patient safety, leading to integration of various perspectives into a unified framework of healthcare delivery.
Prerequisite:
NTD 456 requires completion of 60 credits in the Communication Sciences and Disorders, Nursing, or Nutrition major.
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