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Course Criteria
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1.00 Credits
Selected organizations located in and around the District of Columbia, including public and charter schools, Head Start, WIC, and D.C. Public Housing, will provide students with real-life challenges to address. Students will apply strategies to meet nutrition needs outside of acute-care settings, with emphasis on nutrition education and food assistance programs. Students will gain an understanding of the complexities of the external environment on health outcomes. Students will be required to travel to local community nutrition sites during the semester. Pre-requisite: FDSC 106, PI, and CC. Co-requisite: NUFS 316.
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3.00 Credits
An introduction to programs, policies, and institutions that influence nutrition services at the local, state, and national levels. This course supports the development of skills needed to practice nutrition in community settings with special attention to populations at high nutritional risk. Nutrition assessment, program planning and evaluation, and cultural competency are emphasized. Advocacy is an underlying theme for discussions and for individual and group projects. Certificates in (1) Protecting Human Research Participants and (2) Responsible Conduct of Research are expected to be earned by end of course. Pre-requisite: FDSC 106, PI, and CC. Co-requisite: NUFS 314.
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3.00 Credits
This course emphasizes the significance of recent advances of fundamental concepts in the science of nutritional biochemistry. It presents basic biochemical cytology from the viewpoint of the nutritionist/dietitian, bringing nutrients to their loci of physiological and biochemical action. "Specialized cells," such as erythrocytes, adipocytes, hepatocytes, and nerve cells and their relationship to nutrients are emphasized. Pre-requisite: CHEM 461.
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3.00 Credits
Evaluates ways of achieving excellent nutritional status in children. Discusses nutrient needs for optimal growth and health during early years of life and application of nutrition knowledge to the daily challenges of feeding children and forming lasting dietary patterns that will serve them well throughout their lives.
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3.00 Credits
This course includes a survey of the philosophy, principles and methods of nutrition education. Discussions include reliable sources of nutrition information, tools and skills used in managing nutrition programs, and various aspects of nutrition surveillance, nutrition care and promotion. Cultural competency and effective communication are stressed. Guest speakers from agencies within USDA and other federal and District of Columbia departments will join the class throughout the semester. This course is targeted not only for nutrition and dietetics majors, but also for those in related fields of study, including nursing, education, public health, social work, counseling, and psychology. Pre-requisite: FDSC 106. Co-requisite: NUFS 316.
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1.00 Credits
Students will develop appropriate tools for nutrition education, including writing lesson plans and nutrition education evaluation tools. Developing curriculum, learning objectives, and goals for nutrition programs are also reviewed. Counseling skills also developed through in-class and field experiences scheduled in sites across the District of Columbia, including public and charter schools, faith-based organizations, and senior-citizen wellness sites. Participation in a mock Toastmasters International session will provide students with the opportunity to develop their communication and public speaking skills beyond the classroom. Nutrition Education generally precedes Geriatric Nutrition. Pre-requisite: FDSC 106. Co-requisite: NUFS 320.
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3.00 Credits
This course emphasizes strategies to assess the need for adaptive feeding techniques, including alternative feeding modalities and drug and nutrient interactions. Students will design and implement intervention in urban and diverse population groups. Using role play and patient simulations, students will interpret and apply medical and nutrition terminology, examine interactions between drugs and nutrients, and apply Nutrition Care Process and nutrition intervention. Using profiles of residents of the District of Columbia, students will develop skills in evaluating, documenting, and simulating patient records, implementing culturally competent Medical Nutrition Therapy (MNT), applying evolving methods of nutritional assessment and support, and interpreting laboratory parameters. Pre-requisite: NUFS 317. Co-requisite: NUFS 323.
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1.00 Credits
This course features opportunities for students to interact with clients and patients in underserved clinical settings located in medically underserved areas of the District of Columbia. Students will perform nutritional screenings and assessments, analyze and present nutritional data, assess nutritional status, and document patient's/client's medical record. This course enables students to acquire skills in assessing, planning, calculating, and implementing Total Parenteral Nutrition (TPN) and Enteral Feeding. Students will present dietary habits of diverse population groups while exhibiting cultural competence. Students will present scientific literature on choices of alternative nutrition therapies. Pre-requisite: NUFS 317. Co-requisite: NUFS 322.
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2.00 Credits
This course is an overview of the physiological, psychological, and socioeconomic aspects of aging and their impact on nutritional health. This course includes in-depth discussions of nutritional assessment, nutrition programs, and chronic medical disorders associated with the older adult. Students will be required to present specific topics to their peers in an interactive manner throughout the semester. Geriatric Nutrition generally precedes Therapeutic Nutrition I and II and serves as an introduction to the diseases and conditions that are covered in more depth and over additional life cycles in subsequent courses. Pre-requisite: FDSC 106, PI, and CC. Co-requisite: NUFS 375.
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1.00 Credits
Under the supervision of registered dietitians, student will work with older adults in various agencies across the District of Columbia. Students will develop or adapt lesson plans and provide nutrition education and nutrition screening to this population. Students may conduct food demonstrations, when applicable. A panel of senior citizens, in the format of ?speed-dating,? is the highlight of this course. Pre-requisite: FDSC 106, PI, and CC. Co-requisite: NUFS 374.
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