Advanced study of the principles of nutrition in health and disease. Interrelationships of nutrition with biochemical, physiological and anatomical changes associated with acute, chronic, and terminal illness, surgery, and trauna will be covered. Medical Nutrition Therapy with a focus on assessment of patient nutrition status, care planning, monitoring and outcome evaluation of nutrition status will be stressed. Case based discussions and presentations will address monitoring of metabolic and nutrition status parameters using the nutrition standardized language. Current research in clinical nutrition will be included in duscussions and journal review assignements. The following topics will be covered in class: nutrition support, surgery, critical care, HIV infection/AIDS, immunology, cancer, organ transplants, and GI, endocrine, pulmonary, liver, and renal diseases. This course is an advanced course on enteral and parenteral nutrition for the nutrition professional, with emphasis on the clinical practice applications. The course will provide the foundation in enteral and parenteral nutrition as well as in-depth concepts associated with the delivery of these therapies. Students and faculty will explore these topics in a seminar format. An evidence- based approach will be used.

In this course, students will develop their research project. After the proposal has been finalized, students will complete necessary prerequisites for conducting research (such as IRB applications, data access applications, etc.). Lastly, students will begin collecting and analyzing data in anticipation for a final written research project and presentation the following semester as a part of NUTR-641.

Students will complete data collection and analysis, which was initiated in NUTR-640. In addition, students will work with faculty to interpret data and prepare results for presentation to the class and department. The final project will include an oral defense of the study and a written research project for potential publication and presentation. Prerequisite: 640.

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. May be repeated for credit.

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. May be repeated for credit.

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.

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.

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. Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client. Develop and demonstrate professional characteristics expected of a dietitian. Develop, conduct, supervise and evaluate a community nutrition intervention project. Provide nutitional care for individuals and groups in community-based settings. Develop and provide food and nutrition services in a health care setting. Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food. Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods. This course is for dietetics internship students only. May be repeated for credit.

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. Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client. Develop and demonstrate professional characteristics expected of a dietitian. Develop, conduct, supervise and evaluate a community nutrition intervention project. Provide nutitional care for individuals and groups in community-based settings. Develop and provide food and nutrition services in a health care setting. Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food. Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods. This course is for dietetics internship students only. May be repeated for credit.