During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills.

This course will focus on primary prevention and assist the student to develop entry level professional skills necessary to assess individual and populations nutritional status and provide preventative nutritional care throughout the life cycle. Supervised practice will take place at a variety of community sites, which serve the public. Prerequisite: Bachelors Degree from an accredited program. This is a supervised practice course, therefore, the primary teaching and learning strategy is student learning and skill building during supervised professional practice.

This course assists the student in collecting appropriate subjective and objective data associated with obtaining a health and diet history. This course provides an introduction to physical and diagnostic assessment of health status. Physical assessment competencies to be attained at the novice level include: assessment of body composition; measurement of vital signs; blood glucose; and clinical assessment of nutrition status. A review of MNT along with developing skills necessary for nutritional assessment and nutritional care of health individuals throughout the life cycle.

The goal of this course is to provide students with the knowledge, tools and resources to start their own nutrition business or private practice. Students will learn how to create a business plan, identify their ideal client as well as how to develop tools for client engagement retention. Students will participate in class discussions and engage in experiential activities that will reinforce learning. Students will build upon their business through weekly assignments and be ready to start their own practice at the completion of the course.

During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills.

During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills.

Upon completion of Nutrition and Cancer, participants will have a fundamental understanding of how particular nutrients impact tumor promotion or prevention, the mechanisms of action, and translatability of these findings the the clinic.

Study of acute chronic disease processes in relationship to the most current principles of the nutrition care process with attention to surgery and critical care, renal, transplant and parenteral and enteral conditions. Prerequisite: 571.

Cardiovascular health and disease, weight control and eating disorders, and diabetes. Restricted to students in the MSCMD program.

Study of various acute and chronic disease processes in relationship to the most current principles of nutrition management.