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Course Criteria
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3.00 Credits
Discusses medical terminology, the nutritional care process, the biochemical functions of vitamins, nutrition intervention and care of the patient, Medical Record Documentation, diet modifications, and interactions between drugs and nutrients. Emphasizes nutritional care in diseases of the gastrointestinal, liver, and biliary system, allergies, neoplastic diseases, and methods of nutritional support. 2 hrs. Pre-requisite: NUFS 317 & CHEM 135. Co-requisite: NUFS 422 & 423.
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3.00 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 examine the physiology, pathology, risk factors and medical nutrition therapy for management of the following conditions: Cancer, Gastrointestinal Diseases, Diseases of the Nervous System, Eating Disorders, Alzheimer's, Parkinson's, and Food Allergies. NUFS 422 can be taken before or after NUFS 421. Pre-requisite: NUFS 317, NUFS 322, PI, and CC. Co-requisite: NUFS 423.
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1.00 Credits
Performs nutritional assessment on a homogeneous population, analyzes the data, and presents the results. Plans, modifies, prepares meals, and develops instructional materials for patients with gastrointestinal, liver, biliary neoplastic diseases, and allergies. Analyze the menus for nutritional adequacy. Lab 3 hrs. Pre-requisite: NUFS 317 & CHEM 135. Co-requisite: NUFS 421.
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1.00 Credits
This course offers opportunities to explore and conduct research on environmental pollutants in the air, food and water in communities located in the District of Columbia. Students will work with patients living with allergies, cancer, gastrointestinal and neurological disorders to plan supporting strategies and Medical Nutrition Therapy. Students will participate in panel discussions applying evidence-based research and Medical Nutrition Therapy on all diseases covered in the lecture course. Patient simulations will also be incorporated. Pre-requisite: NUFS 317 & NUFS 322. Co-requisite: NUFS 422.
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2.00 Credits
The course emphasizes planning various types of hospital menu as the focal point of food service and offers skills to analyze and interpret nutrient composition of menus. Students will identify different types of food service operations, including food production, food delivery systems, quantity food production, procedures and principles of food procurement, markets, buyers, methods of purchasing, food receiving and storage, specifications, inventory records, recipe development and standardization, production control, production scheduling and demonstration of basic food preparation and presentation skills. Pre-requisite: FDSC 106. Co-requisite: FDSC 428.
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2.00 Credits
Student will integrate the process and tools used in effective management, theories of management, and administrative leadership. Topics covered in this course include Total Quality Management, mechanics of cost control, planning of physical facility in relation to its needs and equipment, quality assurance in food production, and use of technology in food service institutions. NUFS 427 can be taken before or after NUFS 428. Pre-requisite: FDSC 106. Co-requisite: NUFS 429.
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1.00 Credits
Students will visits various local food service facilities to observe food service operations including menus, production records, procurement, ordering and receiving foods, food specifications, food inventory and food production and tray line management. Students will submit visitation records and provide a summary of analysis and critiques of the facilities visited. This course provides the opportunity for students to complete a portfolio to simulate interviewing prospective candidates for a dietary department. This course also provides students with opportunities to network with representatives of Consumer Regulatory Affairs and to observe commercial food service operations. NUFS 428 can be taken before or after NUFS 427. Pre-requisite: FDSC 106. Co-requisite: FDSC 426.
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1.00 Credits
This is a hands-on lab course where students visit food service facilities located in the District of Columbia. Students will develop management tools, monitor quality assurances, and design floor plans for a simulated operational food service facility. Students will prepare documents for applying for state licensure for operating a food service facility. Pre-requisite: FDSC 106. Co-requisite: NUFS 427.
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3.00 Credits
This course introduces the student to the program's conceptual framework. It provides the learner with the opportunity to expand their knowledge, values, and meaning in areas of nursing practice and health care, critical thinking and clinical reasoning, evidence-based practice, and conceptual models of nursing. Strategies that facilitate professional growth and acculturation, life-long learning and professional practice and values are the primary focus. Junior level (Level 1) standing in the RN-to-BSN program is required. This course is taught in the first year of the junior year (Level 1).
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2.00 Credits
This course is designed to develop and refine health assessment skills through the use of appropriate knowledge, skills, and values. It includes identification of common health deviations, at-risk behaviors, and variations for culturally diverse individuals. Modification of examination and the interview techniques and expected findings across the life cycle will be discussed. A variety of classroom activities will be utilized to enhance critical thinking and clinical judgment in health assessment. Junior level (Level 1) standing in the RN-to-BSN program is required. This course is taught in the first year of the junior year (Level 1). Required Co-requisite: NURS 302.
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