Course Descriptions for Required Courses

Human Nutrition Assessment

Methods and techniques of nutritional screening and assessment in the pediatric and adult population. Discussions include, but are not limited to evaluation of dietary intake, anthropometric measurements, biochemical tests, and clinical assessment using the Nutrition-Focused Physical Exam.

Institutional Food Service Management

This course will provide a firm foundation in the management of food service organizations which is a principal part of the role of a dietitian. The management of human resources, food, equipment, and facilities to provide quality products and services to customers is an integral component of dietetic education. As the “food and nutrition” expert, the dietitian is responsible for planning, organizing, leading, staffing, and controlling the food service or clinical nutrition management area. Thus, management and leadership are two essential skills required for effective dietetic practice.

Community Nutrition

Review of major food and nutrition programs serving local-global citizens, their goals and target populations. Survey of major US food and nutrition program evaluations. Review of nutrition-related chronic health problems and targeted interventions by private voluntary organizations, non-profit organizations, public health and other government entities.  Exploration of the social, political, economic, and environmental factors that affect the demand and delivery of nutrition services and health prevention/promotion. 

Medical Nutrition Therapy I

This course lays the groundwork for medical nutrition therapy, implementing the nutrition care process, enteral and parenteral nutrition, fluid, electrolyte and acid-base balance, cellular immunity and selected disease conditions.

Medical Nutrition Therapy II

This course examines the pathophysiology, biochemical and behavioral abnormalities, medical management, nutrition care process, and medical nutrition therapy as they relate to the various diseases providing a theoretical and practical base for diet modification and nutritional therapy.  

Nutrition Education and Counseling

Study of instructional methods to nutrition education with the utilization of theories and principles of learning. Discussion of the interdisciplinary team approach to individual and group-centered nutrition counseling. Application of skills and techniques of nutrition counseling based on current theories of behavior change. 

Culinary Medicine

This course integrates evidence-based practice in Medical Nutrition Therapy, culinary medicine and cultural foods, emphasizing sensory evaluation, nutrient quality, nutrition security, food safety, and disease prevention and modification. The laboratory training will empower the student to assist clients in developing lifestyles that reshape the course of their diseases within their cultural context and financial status.  

Nutritional Biochemistry

This course gives students a thorough scientific understanding of biochemistry and cell and molecular biology, and to apply this to the impact of nutrition on health. This includes a basic understanding of metabolism, physiology and molecular genetics. Knowledge of biochemistry is vital for understanding the growth and development of the animals and plants that make up our food chain. Biochemistry and nutrition are inextricably linked from the structure of the molecules in food to the processes by which nutrients are metabolized and digested. 

Graduate Seminar

Develop critical reading skills, evaluate scientific literature and identify problems that can plague a research study, and be familiar with the methodology used in your field of research. Gather data or information from current journals and related publications, write reports, and prepare PowerPoint and oral presentations of thesis prospectus or capstone project. 

Community Rotations I and II

Application of knowledge and competencies in supervised practice in community nutrition programs.

Food Service Management Rotation

Application of knowledge and competencies in supervised practice in food service management settings.

Clinical Rotation

Application of knowledge and competencies in supervised practice in the clinical settings. 

Enrichment Rotation

Supervised practice in approved, student-selected facility/program of dietetic practice.