NUTR - Nutrition

NUTR 221CS Basic Human Nutrition: 3 Credits (3 Lec)

(F, Sp, Su) Basic concepts of human nutrition which include carbohydrates, lipids, proteins, vitamins, minerals, absorption, digestion, metabolism, and energy utilization as they relate to health and food consumption at different stages of the life cycle.

View Course Outcomes:

Recognize the most common scientific methods used to conduct nutrition research.\\n
Evaluate nutrition resources to determine which are evidence based and understand that there are different perspectives in nutrition recommendations.\\n
Learn to apply the skills of critical thinking and the use of evidence-based nutrition resources to analyze and critique the nutrition information that is found in social media and on the internet.\\n
Learn to communicate effectively as a team member in discussing and developing answers to critical questions and problems given in class while listening respectively to others. \\n
Discuss how a diversity of factors, including economic, psychological, cultural, and social influence the behavioral selection of food. \\n
Recognize how science and public policy contributes to the development of current nutrition standards such as the Dietary Guidelines, Choose My Plate food guide, and Dietary Reference Intakes. \\n
Learn to identify foods that provide rich sources of essential micronutrients and macronutrients and investigate ways to incorporate them into making healthy food choices that promote health and decrease risk of chronic disease.\\n
Develop a working knowledge of how nutritional needs are affected by physical activity and normal physiologic states of the life span including age, growth and normal development\\n
Explore the issues related to food access and food insecurity - in local and global citizenship.\\n
The NUTR 221 course content supports the following 2022 ACEND Knowledge Requirements (KRDNs) for accredited Didactic Programs in Dietetics. \\nKRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions
KRDN 1.3 Apply critical thinking skills.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
KRDN 3.6 Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
KRDN 4.5 Apply safety and sanitation principles related to food, personnel and consumers.

NUTR 224 Careers in Nutrition and Dietetics: 1 Credits (1 Lec)

PREREQUISITE: NUTR 221CS or consent of instructor. (F) Careers in Nutrition and Dietetics is an introduction to the career opportunities in the field of nutrition and healthcare for food and nutrition majors. Emerging health care delivery models, intraprofessional roles and reimbursement for nutrition services will be discussed. Emphasis on critical thinking, evidence-based practice and professional ethics

View Course Outcomes:

Explore career opportunities for food and nutrition majors in the nutrition field and in healthcare settings. (KRDN 2.2)
Begin to develop and apply critical thinking skills in reviewing nutrition research and how evidence-based research can be incorporated into future careers. (KRDN1.1, KRDN 1.3)
Discuss emerging health care delivery systems and how nutrition services are reimbursed. (KRDN 2.4)
Identify how the Code of Ethics (Dietetics) and other health profession’s ethics are integral to quality patient/client care. (KRDN 2.2)
5) Create the foundation for an e-portfolio that will be further developed through academic, work, volunteer and leadership experiences. (KRDN 2.1)

NUTR 226 Food Fundamentals: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS. (F, Sp) Principles of food composition, preparation, selection, food safety and storage with special reference to physical and chemical changes which occur during normal food handling. Includes an introduction to meal planning, sensory evaluation, and cultural food perspectives

View Course Outcomes:

Gain a working knowledge of culinary techniques, food science principles, and function of ingredients in recipes.
Develop an appreciation of the role of food in promoting a healthy lifestyle and enjoyment of eating.
Discuss how a diversity of factors, including economic, psychological, cultural and social influence the selection of food.
Become familiar with basic sensory evaluation techniques.
Develop an understanding of how food safety and sanitation principles apply to processing, preparing, serving and preserving food. Recognize the most common causes of food-borne illnesses.
Begin to explore how food production, processing, manufacturing and technology may affect the nutritional value of food and consumer preferences.
Begin to explore how food processing, manufacturing and technology may affect the nutritional value of food and consumer preferences.
Increase awareness of sustainability concerns in our food system.
Become familiar with government food regulations and the role of the various agencies that are involved.
The NUTR 226 course content supports the following 2022 ACEND Knowledge Requirements (KRDNs) for accredited Didactic Programs in Dietetics. \\nKRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions
KRDN 1.3: Apply critical thinking skills
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
KRDN 4.: Apply safety and sanitation principles related to food, personnel and consumers.

NUTR 227 Food Fundamentals Lab: 2 Credits (2 Lab)

PREREQUISITE: NUTR 221CS
COREQUISITE: NUTR 226. (F, Sp) Practical experiences which illustrate the principles of ingredient functionality, methods of preparation, preservation, food safety and sensory evaluation. Utilizes knowledge from NUTR 226
.

View Course Outcomes:

Apply the student learning outcomes from the NUTR 226 Food Fundamentals lecture in a foods lab setting;\\n
Select and use basic kitchen utensils and professional equipment in a safe and productive manner.
Execute basic cooking baking techniques.
Demonstrate basic skills with knives and hand tools.
Describe food science terminology and techniques for evaluating food.
Demonstrate menu planning and recipe development.\\n
Course objectives are based on the knowledge requirements for accredited dietetic programs:
KRDN 1.3 - Apply critical thinking skills
KRDN 2.1 - Demonstrate effective and professional oral and written communication and documentation.

NUTR 292 Independent Study: 1-3 Credits (1-3 Other)

PREREQUISITE: Consent of instructor and approval of department head. (F, Sp, Su) Directed research and study on an individual basis
Repeatable up to 6 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 301 Food and Culture: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS, NUTR 226, and NUTR 227. (F) Food is an essential component of life and livelihoods everywhere. However, food patterns vary across the globe. Students will develop an awareness of personal biases and the need for cultural humility by examining and experiencing the concurrent influences of food and culture over the course of history

View Course Outcomes:

Be able to explain the term culture, outlining the many ways of life that contribute to culture.
Recognize and compare diverse values, conventions and social practices connected to food cultures across the globe.
Discuss the causes and consequences of food and cultural transitions over time.
Analyze dietary patterns of cultures for nutrient adequacy and health outcomes.
Provide examples in which cultural norms, religion and rituals, economics, science, technology, environment, and politics influence agricultural practices, food availability, and food choice.
Course learning outcomes are based on the 2022 ACEND foundational knowledge requirements for accredited dietetic programs.
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.6 Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.

NUTR 321 Nutrition in the Life Cycle: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS. (F, Sp) Nutritional needs and health concerns during different stages of life: preconception, pregnancy, lactation, infancy, preschool years, middle childhood, pre-adolescence, adolescence, adulthood, and late maturity

View Course Outcomes:

Demonstrate knowledge of the nutrition requirements for the various stages of the lifecycle and apply this information to specific class projects/activities.
Demonstrate the ability to calculate and interpret body composition and nutrient data related to various stages of the lifecycle.
Develop a working knowledge of the role of food in the promotion of a healthy lifestyle and enjoyment of food for all age groups.
Identify a healthy eating relationship and understand the spectrum of disordered eating that can occur with emphasis on recognition and treatment of eating disorders.
Identify appropriate suggestions for food and lifestyle choices that enhance wellness throughout the lifecycle.
The NUTR 321 course content supports the following ACEND Knowledge Requirements (KRDNs) for accredited Didactic Programs in Dietetics.
KRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.7: Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.

NUTR 322 Food Service System Management: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS, NUTR 226, and NUTR 227 or consent of instructor. (F) Principles of quantity food procurement, production, and presentation. Emphasizes food safety and sanitation principles and organizational management for food and nutrition professionals

View Course Outcomes:

Describe issues and trends in food service.
Apply management and business theories to foodservice operations including marketing, finances, and human resources.
Understand the flow of food and problem-solve within the foodservice system.
Develop, modify, and evaluate recipes, menus, and food products for diverse groups.
Course objectives are based on the foundation knowledge requirements for accredited dietetic programs. \\nKRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist (RDN) collaborates.
KRDN 3.4: Explain the process involved in delivering quality food and nutrition services.
KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
KRDN 4.1: Apply management theories to the development of programs and services.
KRDN 4.4: Apply the principles of human resource management to different situations.
KRDN 4.5: Apply safety principles related to food, personnel, and consumers.
KRDN 4.6 Explain the processes involved in delivering quality food and nutrition services.
KRDN 5.2: Identify and articulate one’s skills, strengths, knowledge, and experiences relevant to the position desired.
KRND 5.5 Promote team involvement and recognize the skills of each member.

NUTR 351 Nutrition and Society: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS. (F, Sp, Su) Social and cultural, economic, policy, and environmental factors in the community influencing nutritional status, and public health, techniques to assess community nutritional needs, and methodology for designing, implementing, and evaluating community nutrition programs, practices, and policies. Major service-learning project completed for a public or private agency

View Course Outcomes:

Demonstrate effective and professional oral and written communication and documentation,
Assess the impact of a public policy position on profession, practice, and society,
Demonstrate an understanding of cultural competence/sensitivity, (4) develop an educational session or program/educational strategy for a target population.

NUTR 395 Pract: Quantity Foods Production and Management: 3 Credits (1 Lec, 2 Lab)

PREREQUISITE: NUTR 221CS, NUTR 226, NUTR 227, and NUTR 322 or consent of instructor. (Sp) Hands-on food lab experience in culinary purchasing, production, analysis, and presentation activities. Applied food safety and sanitation principles. Application of organizational management theories in culinary businesses

View Course Outcomes:

Plan, implement, present, and evaluate a foodservice system for diverse groups including recipe and menu development, equipment and material use, and nutrition and sustainability guidance.
Conduct management and business practices and evaluation in a foodservice operation, including marketing and promotion, financial administration, and human resources planning.
Utilize food safety principles and practices.
Apply the flow of food and problem-solve within the foodservice system.
Design, collect, and respond to customer feedback.
Course objectives are based on the knowledge requirements for accredited dietetic programs:\\nKRDN 1.3: Apply critical thinking skills
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 3.6: Develop nutritionally sound meals, menus and meal plans that promote health and disease management and meet client’s/patient’s needs.
KRDN 4.1: Apply management theories to the development of programs or services.
KRDN 4.2: Evaluate budget/financial management plan and interpret financial data.
KRDN 4.4: Apply the principles of human resource management to different situations.
KRDN 4.5: Apply safety and sanitation principles related to food, personnel, and consumers.
KRDN 4.6: Explain the processes involved in delivering quality food and nutrition services.
KRDN 4.7: Evaluate data to be used in decision-making for continuous quality improvement.
KRDN: 5.3: Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting and elevator pitch).
KRDN 5.5: Promote team involvement and recognize the skills of each member.

NUTR 401 Nutrition Assessment/Counsel: 3 Credits (2 Lec, 1 Lab)

PREREQUISITE: NUTR 221CS, NUTR 321 and junior standing or consent of instructor. (Sp) Theory and application of the nutritional assessment process: Anthropometric, biochemical, clinical, dietary, and medical charting. Utilizes computer dietary analysis and other laboratory procedures. Principles and application of counseling skills

View Course Outcomes:

KRDN 1.1: Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates in the delivery of food and nutrition services.
KRDN 2.6: Demonstrate an understanding of cultural competence/sensitivity.
KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
KRDN 3.1: Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate nutrition interventions.
KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change for and enhance wellness for diverse individuals and groups.
KRDN 3.4: Practice routine health screening assessments, including measuring blood pressure and conduct waived point-of-care laboratory testing (such as blood glucose or cholesterol)
KRDN 3.5: Describe basic concepts of nutritional genomics

NUTR 411 Nutrition for Sports and Exercise: 4 Credits (3 Lec, 1 Lab)

PREREQUISITE: "C" or better in NUTR 221CS, KIN 221 or BIOH 201, and KIN 320 or NUTR 421. (F) Nutrition for physical activity, sport performance, health and fitness. Nutritional needs are discussed for endurance, strength, low-body weight, team sport athletes and other physically active people . Energy balance and weight management examined

View Course Outcomes:

Identify major sources of macro and micronutrients in food related to nutritional needs for optimal human health and performance.
Explain the scientific basis for incorporating exercise physiology and metabolism with nutrient metabolism to provide for practical exercise nutrition recommendations.
Examine the potential benefits and risks related to the development and marketing of nutritional products (supplements) and ergogenic (performance enhancing) aids using current research-based evidence.
Develop an understanding of and ability to identify specific foods and nutritional strategies that meet the unique nutritional needs of people who exercise or have high physical activity levels.
In accordance with the Standards and Guidelines for Accreditation of Education Programs in Exercise Sciences from the American College of Sports Medicine, after completing this course students will gain competency in knowledge of:
I.B.1.i Medical terminology
I.B.1.j Recommended plasma cholesterol levels
I.B.1.k Recommended blood pressure levels for adults
II.F.1.b Energy balance and basic nutritional guidelines
II.F.1.c Weight management terminology
II.F.1.d The relationship between body composition and health
II.F.1.e The unique dietary needs of participant populations
II.F.1.f Common nutritional ergogenic aids, their purported mechanisms of action, and associated risks and benefits
II.F.1.g Methods for modifying body composition, including diet
II.F.1.h Fuel sources for aerobic and anaerobic metabolism including carbohydrates, fats, and proteins
II.F.1.i The effects of overall dietary composition on healthy weight management
II.F.1.j The importance of maintaining hydration before, during and after exercise
II.F.1.k The consequences of inappropriate weight loss methods
II.F.1.l The kilocalorie levels of carbohydrate, fat, protein, and alcohol
II.F.1.m The relationship between kilocalorie expenditure and weight loss
II.F.1.n The published position statements on obesity and the risks associated with it
II.F.1.o The relationship between body fat distribution patterns and health
II.F.1.p The physiology and pathophysiology of overweight and obese participants
II.G.1.d The effects of diet and exercise on blood glucose levels in diabetics
IV.A.1.c Safe handling and disposal of body fluids and employee safety

NUTR 421 Macronutrient Metabolism: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS, CHMY 123 or BCH 380 , BIOH 211. (F) Digestion, absorption, and metabolism of macronutrients, metabolic pathways utilizing carbohydrates, fats, and proteins, and changes that occur in metabolism under different physiological conditions

View Course Outcomes:

Demonstrate the ability to apply organic and biochemistry, cellular structure and physiology, nucleic acid structure and function, macromolecule biosynthesis, and exercise metabolism to the study of digestion, absorption, and metabolism of macronutrients on exams, projects, and in a research paper.
The NUTR 421 course content supports the following 2022 ACEND Knowledge Requirements (KRDNs) for accredited Didactic Programs in Dietetics. KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
KRDN 1.2 Select and use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3 Apply critical thinking skills.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.

NUTR 422 Micronutrient Metabolism: 3 Credits (3 Lec)

PREREQUISITE: CHMY 123 or BCH 380, BIOH 211, NUTR 221CS. (Sp) Digestion, absorption, and metabolism of micronutrients, metabolic roles of vitamins and minerals, and changes that occur in metabolism under different physiological conditions

View Course Outcomes:

KRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.\\n
KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based guidelines and protocols.\\n
KRDN 1.3 Apply critical thinking skills.\\n
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.

NUTR 425 Medical Nutrition Therapy I: 3 Credits (3 Lec)

PREREQUISITE: NUTR 401 or consent of instructor. (F) Examination of metabolic and physiological changes in selected conditions and implications for medical nutrition therapy. Extensive case studies utilized to facilitate critical thinking for appropriate nutritional care

View Course Outcomes:

Comprehend and use medical terminology and medical abbreviations in oral and written communications.
Apply the Nutrition Care Process by performing nutrition assessment, nutrition diagnosis, developing nutrition interventions, and identifying appropriate monitoring and evaluation indicators.
Evaluate the nutritional status of simulated patients based on medical, social, physical, dietary, anthropometric, pharmacologic, and laboratory data.
Write appropriate chart notes for simulated patients/clients using standardized language for the nutrition care process.
Develop appropriate nutrition prescriptions for individuals with special needs due to acute/chronic illnesses or other medical/physical conditions.
Construct/calculate appropriate diets for simulated patients/clients based on an assessment of their medical, nutritional, and health status.
Develop skills in using an evidence-based approach to dietetics practice.
Standards for the Accreditation Council for Education in Nutrition and Dietetics: \\nKRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition Dietetics
KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
KRDN 2.6: Demonstrate cultural humility, awareness of personal biases and an understanding of cultural differences as they contribute to diversity, equity and inclusion.
KRDN 2.7: Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
KRDN 3.1: Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor effectiveness of these interventions.
KRDN 3.4: Practice routing health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).

NUTR 426 Medical Nutrition Therapy II: 3 Credits (3 Lec)

PREREQUISITE: NUTR 401, NUTR 425, or consent of instructor. (Sp) Application of principles of clinical nutrition. Further development of critical thinking skills and application of medical nutrition therapy concepts in the nutrition care process format

View Course Outcomes:

Comprehend and use medical terminology and medical abbreviations in oral and written communications.
Apply the Nutrition Care Process by performing nutrition assessment, nutrition diagnosis, developing nutrition interventions, and identifying appropriate monitoring and evaluation indicators.
Evaluate the nutritional status of simulated patients based on medical, social, physical, dietary, anthropometric, pharmacologic, and laboratory data.
Write appropriate chart notes for simulated patients/clients using standardized language for the nutrition care process.
Develop appropriate nutrition prescriptions for individuals with special needs due to acute/chronic illnesses or other medical/physical conditions.
Construct/calculate appropriate diets for simulated patients/clients based on an assessment of their medical, nutritional, and health status.
Develop skills in using an evidence-based approach to dietetics practice.
Accreditation Standards for the Commission on Dietetics Registration:\\nKRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based practice decisions.
KRDN 1.2 Select and use appropriate current information technologies to locate and apply evidence-based practice decisions
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition Dietetics
KRDN 2.5: Identify and describe the work of interprofessional teams and the roles of others with whom the registered dietitian nutritionist collaborates.
KRDN 3.1: Use the Nutrition Care Process and clinical workflow elements to assess nutritional parameters, diagnose nutrition related problems, determine appropriate nutrition interventions and develop plans to monitor effectiveness of these interventions.
KRDN 3.5 Describe concepts of nutritional genomics and how they related to medical nutrition therapy, health and disease.

NUTR 430 Food Processing: 3 Credits (3 Lec)

PREREQUISITE: NUTR 226, NUTR 227, or consent of instructor. (Sp) Food processing is critical to the safety, quality, and innovation of food products. From home-based food business to global food corporations, utilizing proper processing techniques for food production is crucial to the success of food enterprise. This course focuses on the impacts of thermal and non-thermal processing treatments on the microbiological, nutritional, and sensory qualities of food products. Required and recommended processing practices to meet the safety regulations and quality standards are discussed for the different food product categories. Students will be able to formulate a food processing plan to address the safety and quality goals of a chosen food product

View Course Outcomes:

Demonstrate the importance of food processing.
Demonstrate the thermal and non-thermal treatments in food processing applications.
Discuss the impacts of different food processing techniques on the safety and quality of food products.
Describe current food safety regulations and product standards for different food product categories.
Propose food processing plans to address food safety and quality requirement of chosen food products.
Discuss the impact of food processing on the environmental and cultural sustainability of human communities.

NUTR 435 Experimental Foods: 3 Credits (2 Lec, 1 Lab)

PREREQUISITE: NUTR 226 and NUTR 227 or consent of instructor. (F) This course introduces the principles and procedures of food experiments including sensory, shelf life, and proximate analyses following current food regulations and standards

View Course Outcomes:

Design and conduct a sensory research to identify the most desirable product recipe.\\n
Apply current food regulations and standards to food labeling.
Discuss the principles of proximate analysis and shelf life testing.
Develop the nutrition label of a product based on calculation and on proximate analysis results.
Interpret shelf life testing results and develop the shelf life label of a food product.

NUTR 440 Nutrition Education and Counseling: 3 Credits (3 Lec)

PREREQUISITE: NUTR 221CS, NUTR 401 or HDFS 359. (F) Students will learn counseling and communication theories and skills and apply those skills to dietetics practice through hands on counseling experience. Best practices in nutrition education will explored with consideration for cultural preferences, socioeconomic status, and literacy level

View Course Outcomes:

Describe the theories and prinicples of group and individual counseling and apply them to nutrition and dietetics.
Apply communication and counseling skills to assist individuals to make behavioral changes.
Deliver effective nutrition related oral presentations and facilitate group learning processes.
Prepare nutrition education material using a variety of media, taking into account target audience and literacy level.
Deliver appropriate nutrition education messages across cultures and communicate effectively with a variety of cultural and socioeconomic groups.

NUTR 490R Undergraduate Research: 1-6 Credits (1-6 Other)

PREREQUISITE: Consent of instructor Directed undergraduate research/creative activity which may culminate in a research paper, journal article, or undergraduate thesis. (F, Sp, Su) Course will address responsible conduct of research. May be repeated
Repeatable up to 12 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 491 Special Topics: 1-4 Credits (1-4 Lec)

PREREQUISITE: Course prerequisites as determined for each offering and consent of instructor. Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number
Repeatable up to 12 credits.

NUTR 492 Independent Study: 1-3 Credits (1-3 Other)

PREREQUISITE: Junior standing, consent of instructor, and approval of department head. (F, Sp) Directed research and study on an individual basis
Repeatable up to 6 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 494 Seminar: 1 Credits (1 Other)

(Sp) Preparation of an application for a dietetic internship or graduate program. Emphasizes resume and portfolio development, ethics, professionalism, and interviewing.

View Course Outcomes:

KRDN 1.3: Apply critical thinking skills through class discussions on professional topics.\\n
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2 Describe the governance of nutrition and dietetics practice, such as the Scope of Practice for the Registered Dietitian Nutritionist and the Code of Ethics for the Profession of Nutrition and Dietetics.
KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination. \\n\\n
KRDN 2.8 Participate in a nutrition and dietetics professional organization and explain the significant role of the organization. \\n
KRDN 5.1 Perform self-assessment that includes awareness in terms of learning and leadership styles and cultural orientation and develop goals for self-improvement.
KRDN 5.2 Identify and articulate one’s skills, strengths, knowledge and experiences relevant to the position desired and career goals.

NUTR 496 Practicum Food Product Development: 3 Credits (1 Lec, 2 Lab)

PREREQUISITE: NUTR 430 or NUTR 435 or consent of instructor. (F) Course discusses the principles and benchmarks of food product development, from ideation, formulation, cost analysis, sensory and texture test, scaling-up test, safety, and marketing planning, to processing, labeling, packaging, and launch

View Course Outcomes:

discuss the principles and benchmarks of food product development processes
prepare and execute the experimental design for formulation optimization
perform cost analysis for the product development and launch
design and conduct texture and sensory evaluations of the prototypes
prepare the product labeling
demonstrate the product market potential through addressing the product development benchmarks.

NUTR 498 Internship: 2-12 Credits (2-12 Other)

PREREQUISITE: Consent of internship director in academic area. () Offered as needed based on student demand. An individualized professional assignment arranged for specific discipline. Some academic areas will offer specific sections in sequence for their students. All students must receive department permission prior to registration, and register for a senior seminar in their major area

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 499 Capstone for Dietetics: 1 Credits (1 Other)

PREREQUISITE: Senior standing. (Sp) Provides opportunity for experiential learning to practice and enhance pre-professional skills in communication and critical thinking. Creation of a nutrition education resource and practice in assessment, interviewing and smart goal development to promote behavior change and enhance wellness

View Course Outcomes:

The NUTR 499 course content supports the following 2022 ACEND Knowledge Requirements (KRDNs) for accredited Didactic Programs in Dietetics.
KRDN 1.3: Apply critical thinking
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.4 Discuss the impact of health care policy and different health care delivery systems on food and nutrition services.
KRDN 2.7 Describe contributing factors to health inequity in nutrition and dietetics including structural bias, social inequities, health disparities and discrimination.
KRDN 3.2 Develop an educational session or program/educational strategy for a target population.
KRDN 3.3 Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse individuals and groups.
KRDN 3.4 Practice routine health screening assessments, including measuring blood pressure and conducting waived point-of-care laboratory testing (such as blood glucose or cholesterol).
KRDN 4.3 Demonstrate an understanding of the regulation system related to billing and coding, what services are reimbursable by third party payers, and how reimbursement may be obtained.
KRDN 5.3 Practice how to self-advocate for opportunities in a variety of settings (such as asking for needed support, presenting an elevator pitch).
KRDN 5.6 Demonstrate an understanding of the importance and expectations of a professional in mentoring and precepting others.

NUTR 511 Exercise Metabolism and Health: 3 Credits (3 Lec)

(Sp) Recommended prerequisite areas of knowledge: • Basic nutrition • Anatomy/physiology • Cell biology • Exercise physiology • Energy pathways (CP, glycolysis, oxidative phosphorylation). This course examines how cellular demands influence the need for carbohydrates, amino acids, lipids, vitamins, and minerals, how the availability of these nutrients influences adaptations, and the influence of these adaptations on exercise performance and disease risk.

View Course Outcomes:

Analyze the series of metabolic events from the cellular and molecular changes induced by diet and exercise to whole body system outcomes related to health and disease.
Integrate responses and functions across multiple physiological tissues and systems in health versus disease states.
Create and or adapt evidence-based diet and or exercise training recommendations using metabolism concepts and research.

NUTR 520 Nutrition, Public Health, & Systems Change: 3 Credits (3 Lec)

(Su) Graduate standing in Dietetic Systems MS. Community and population nutrition health theories with an emphasis on the global, national, and local systems/programs through which nutrition interventions are applied, education and program planning toward a goal of disease prevention and health promotion.

View Course Outcomes:

Demonstrates knowledge of the cultural competence models.
Applies knowledge of foods, cultural foods, eating patterns and food trends.
Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals.
Identifies and implements strategies to address cultural biases and differences.
Applies culturally sensitive approaches and communication skills.
Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds.
Recognizes and communicates the cause of disease and nutrition risks.
Identifies, prioritizes and implements health risk reduction strategies for individuals, groups and populations.
Examines the influence of the determinants of health on health and wellness.
Designs food and nutrition activities for various audiences considering factors relevant to individuals, groups and communities.
Applies behavior change theories for nutritional health promotion and disease prevention.
Examines the trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through immigration, travel and global trade.
Examines the impact of global food supply and sustainability and related factors.
Examines how globalizing processes impact nutrition, nutrition education and nutrition-related diseases in developing countries.
Recognizes how determinants of health, epidemiological findings, health disparities,political interest, availability of resources, and accessibility influence the nutritionalhealth and well-being of a community and population.
Conducts community and population-based assessments considering all relevant factors.
Identifies the resources and connects with partners needed for sustainability of the program.
Develops and implements a program considering relevant data addressing thenutrition needs of the community or population.
Interprets and uses nutrition surveillance and global health and safety data.
Evaluates the program using measurement indicators and outcomes.
Communicates evaluation findings, outcomes, recommendations and research findings to promote change and justify program.
Considers multiple factors when problem solving.
Incorporates the thought process used in critical thinking models.
Engages in reflective practice to promote change and continuous learning.

NUTR 521 Advanced Macronutrient Metabolism: 3 Credits (3 Lec)

(F) Digestion, absorption, and metabolism of macronutrients, metabolic pathways utilizing carbohydrates, fats, and proteins, and changes that occur in metabolism under different physiological conditions.

View Course Outcomes:

Demonstrate the ability to apply organic and biochemistry, cellular structure and physiology, nucleic acid structure and function, macromolecule biosynthesis, and exercise metabolism to the study of digestion, absorption, and metabolism of macronutrients on exams, assignments, and in a research project.
Demonstrate the ability to incorporate current research with established macronutrient metabolism concepts to synthesize new, evidence-based perspectives on digestion, absorption, metabolism, metabolic mechanisms, and health impacts of macronutrients.
Being co-convened with NUTR 421, NUTR 521 course content also supports the following 2022 ACEND Knowledge Requirements (KRDNs) for accredited Didactic Programs in Dietetics: \\nKRDN 1.1 Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical evidence-based practice decisions.
KRDN 1.2 Select and use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3 Apply critical thinking skills.
KRDN 2.1 Demonstrate effective and professional oral and written communication and documentation.

NUTR 524 Adolescent Nutrition: 2 Credits (2 Lec)

PREREQUISITE: Graduate standing. (Sp) Course participants explore nutrition science relevant to adolescent health, gain exposure to quality education resources and investigate wellness issues and strategies

View Course Outcomes:

Describe the major nutritional requirements during each phase of life beginning with gestation, infancy and early childhood, and adolescence.
Assess the major nutritional requirements during each phase of life beginning with gestation, infancy and early childhood, and adolescence.
Evaluate the eight evidence-based nutrition interventions and policies for adolescents by the World Health Organization.
Develop skills to teach adolescents to empower them to be advocates for their own nutrition through knowledge and practical skills development.
Appraise the challenges of monitoring and tracking adolescent nutrition outcomes, and review indicators developed by Nutrition International to monitor and evaluate adolescent nutrition projects and programs.

NUTR 525 Advanced Medical Nutrition Therapy: 3 Credits (3 Lec)

PREREQUISITE: Graduate Standing in the MS in Dietetic Systems Leadership. (Sp) Integrate the theories and principles of medical nutrition therapy into clinical practice. Students will apply critical thinking and knowledge of medical nutrition therapy to a variety of different disease states and patient populations including oncology, gastrointestinal disorders, liver disease, critical care, and pediatrics

View Course Outcomes:

Utilize the foundations of nutrition assessment to develop evidence-based nutrition care plans for various disease states and patient populations.
Accurately describe the pathophysiology of various disease states and their relation to biochemical, anthropometrical, medical, social, and nutrition indices.
Use critical thinking skills to evaluate social, anthropometric, nutritional, medical, laboratory, pharmacologic and other relevant patient data/information for all assigned case studies and care plans and recommend appropriate intervention strategies.
Evaluate and present current literature concerning clinical nutrition and medical nutrition therapy.
Apply appropriate communication, counseling and education skills to patient care with specific disease conditions.

NUTR 526 Nutrition for Fitness/Performance: 3 Credits (3 Lec)

(Sp) Examine energy metabolism and physical activity. Use nutrition strategies to meet the energy, power output, and nutrient demands of exercise, and athletic performance. Examine behavioral relationships that affect fitness and health, including disordered eating and the female athlete triad, evaluation of nutrition information and dietary supplements, with extensive use of internet resources. Offered Spring.

View Course Outcomes:

Examine the synergistic roles of nutrition and physical activity that influence health, fitness, and athletic performance.
Discuss exercise metabolism and factors that determine the storage, availability, use, and repletion of fuels for energy production and power output in physical activity and sport.
Work cooperatively in online discussions of nutrition related to health, fitness, sport, and athletic performance.
Use the electronic databases of the National Library of Medicine to access evidenced-based information and to examine scientific literature relevant to the course.
Use nutrition analysis software (Myfitnesspal app/website) to assess food intakes and plan meals and snacks for physical activity and sport.
Evaluate sports nutrition information (print, voice, Internet), nutrition advertising, and claims for dietary supplements and popular diets.
Apply science-based evidence and sports nutrition guidelines to assignments, including case study situations.
Describe ways to integrate nutrition education for health, fitness, and physical performance into school curricula, coaching, and/or other situations.

NUTR 527 Critical Thinking, Research & Evidence Informed Nutrition Practice: 3 Credits (3 Lec)

PREREQUISITE: Graduate standing in MS in Dietetic Systems Leadership program. (F) Evaluate and review research on the etiology, consequences and treatment of obesity

View Course Outcomes:

Critically evaluate original research and apply findings to professional practice.
Present research findings to peers and make recommendations for best practice.
Describe the origins of “obesity”, weight stigma and diet culture.
Reflect on your own bias and understand how bias can influence your work.
Explain how the social determinants of health impact health and behavior change.
Evaluate and provide constructive feedback to peers.

NUTR 528 Advanced Food Systems Management in Dietetics: 3 Credits (3 Lec)

PREREQUISITE: Graduate standing. (F) Applied understanding of advanced topics in food service management in a variety of settings. Course will provide a foundation in more complex topics including human resources, management and leadership

View Course Outcomes:

Develop a business or operational plan considering budget, inventory control, and labor needs\\n
Utilize principles of organization management to prepare tools and documents for use in operation of a nutrition service program\\n
Identify and apply the core concepts of human resources including the development of personnel policies and procedures used to recruit, select, train, evaluate and promote foodservice personnel\\n
Identify conflict resolution skills to manage and promote a positive change in a nutrition/food service setting\\n

NUTR 530 Food Innovation & Entrepreneurship: 3 Credits (3 Lec)

PREREQUISITE: Graduate standing. (Sp, Su) Food innovation and entrepreneurship enable the creation and implementation of novel solutions to food and health issues. This course introduces the principles and applications of design thinking as an innovation tool and entrepreneurship basics in the food and health fields

View Course Outcomes:

Identify the processes and stages required to bring a new food product from conception to commercialization \\n
Recognize the relationship between innovations in food processing and the global food system
Identify the factors that influence global market trends
Apply the concepts of product development to propose an innovative food product/idea
Identify the relationship between small business management and entrepreneurship
Be able to interact with local and national leaders in entrepreneurship
Recognize the relationship between small business management and entrepreneurship Interact with local and national leaders in entrepreneurship

NUTR 540 Nutrition Education and Counseling: 3 Credits (3 Lec)

(F) Students will learn counseling and communication theories and skills and apply those skills to dietetics practice through hands on counseling experience. Best practices in nutrition education will explored with consideration for cultural preferences, socioeconomic status, and literacy level.

View Course Outcomes:

Describe the theories and prinicples of group and individual counseling and apply them to nutrition and dietetics.
Apply communication and counseling skills to assist individuals to make behavioral changes.
Deliver effective nutrition related oral presentations and facilitate group learning processes.
Prepare nutrition education material using a variety of media, taking into account target audience and literacy level.
Deliver appropriate nutrition education messages across cultures and communicate effectively with a variety of cultural and socioeconomic groups.

NUTR 560 Food Systems Leadership for Nutrition Professionals: 3 Credits (1 Lec, 2 Lab)

PREREQUISITE: Graduate standing
COREQUISITE: NUTR 598. (F) This course prepares MDI students to understand the relationship between food, agriculture and health systems. Students will gain literacy in systems thinking through examination of food system topics through farm to fork projects, discussions, readings, field trips and farm work
.

View Course Outcomes:

Develop literacy in critical and systems thinking and be able to apply knowledge to sustainable food, agriculture and healthcare system topics.
Understand the nutrition professional’s leadership role in food systems and how to integrate knowledge into supervised practice rotations and future career endeavors
Enhance ability to work in teams on interdisciplinary projects.
Experience and interface with the diversity of stakeholders in the local food system.
Develop farm to fork and food preservation culinary skills.
Advance skills in critical analysis and interpretation of information.
Demonstrate cultural competence and sensitivity related to social and individual diversity in food systems through projects and community interactions.

NUTR 575 Research/Prof Paper/Project: 1-3 Credits (1-3 Other)

PREREQUISITE: Graduate standing. (F, Sp, Su) A research or professional paper or project dealing with a topic in the field. The topic must have been mutually agreed upon by the student and his or her major advisor and graduate committee
Repeatable up to 6 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 588 Professional Development: 1-3 Credits (1-3 Lec)

PREREQUISITE: Graduate standing, teaching experience and/or current employment in a school organization, and consent of instructor. (Su) Courses offered on a one-time basis to fulfill professional development needs of in-service educators. A specific focus is given to each course which is appropriately subtitled
Repeatable up to 3 credits.

NUTR 589 Graduate Consultation: 1-3 Credits (1-3 Other)

PREREQUISITE: Graduate standing in nutrition major. (F, Su) This course may be used only by students who have completed all of their course work (and thesis if on a thesis plan) but who need additional faculty or staff time or help
Repeatable up to 3 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 590 Master's Thesis: 1-10 Credits (1-10 Other)

PREREQUISITE: Master's standing. (F, Su) Directed graduate research/creative activity
Repeatable up to 99 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 591 Special Topics: 1-4 Credits (1-4 Lec)

PREREQUISITE: Upper division courses and others as determined for each offering. Courses not offered in any curriculum for which there is a particular one time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number
Repeatable up to 12 credits.

NUTR 592 Independent Study: 1-3 Credits (1-3 Other)

PREREQUISITE: Graduate standing, consent of instructor. (F, Sp, Su) Directed research and study on an individual basis
Repeatable up to 6 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary.

NUTR 594 Seminar: 1 Credits (1 Other)

PREREQUISITE: Graduate standing or seniors by petition. (Su) Course prerequisites as determined for each offering. Topics offered at the graduate level that are not covered in regular courses. Students participate in preparing and presenting discussion material
Repeatable up to 4 credits.

View Course Outcomes:

Outcomes will differ depending on section offered

NUTR 598 Internship: 2-12 Credits (2-12 Other)

PREREQUISITE: Graduate standing, consent of instructor. (F, Sp, Su) Individualized supervised practice assignments arranged with agencies, businesses or other organizations to provide guided experience in the field
Repeatable up to 12 credits.

View Course Outcomes:

Independent Study: Student learning outcomes vary