Thirteen hours supervised practice per week. Supervised practice with a program director or department manager in a non-commercial foodservice operation or food-related business. Students will be engaged in management projects. Prerequisites: 341 or 541, 370 or 570.

The focus of this research seminar will be the implementation, conduct and completion of the research study proposed in NUTR 638 Applied Research course. Steps in the research process covered by this course include data preparation, collection, analysis, and interpretation, as well as the presentation of the research project.

Through an evidence-based seminar course, the faculty and students will explore the emerging trends and issues in nutrition and dietetics. Topics may include technology, food microbiology and safety, world hunger, and new food products.

In this course, students will fulfill 500 hours of community supervised practice. This will be 4 days per week for 8 hours each day, including finals week. Students will assume responsibilities in a community nutrition setting. Students will be evaluated on management skills and more importantly on the synthesis of knowledge and skills that combine the science and the art of managing nutrition-specific community nutrition. The student will also continue to explore their role as a professional person through online discussions and assignments.

In this course, students will fulfill 500 hours of clinical supervised practice. This will be 4 days per week for 8 hours each day, including finals week. Students will assume responsibilities in a medical care setting. Students will be evaluated on management skills and more importantly on the synthesis of knowledge and skills that combine the science and the art of managing nutrition-specific health care. The student will also continue to explore their role as a professional person through online discussions and assignments.

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.

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.

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.

Advanced study of the human absorption and metabolism of vitamins and minerals. Information will be integrated with current research and specific patient populations.

Advanced study of the human absorption and metabolism of macronutrients. Information will be integrated with current research and specific patient populations.