Study of acute and 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. Prerequsite: 470.

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. Prerequisite: 351.

Entry level practice/management of the nutrition component of health care on either the community or clinical nutrition setting. Students will assume entry level responsibility in the nutrition setting, functioning equivalent to a full-time staff member and following the schedule of an RD at the facility. Prerequisite: 483. Graded CR/NC.

Courses on topics of interest to dietetics students offered on the basis of need, interest, or timeliness. Prerequisites as determined by instructor. Restricted to students with junior or standing or higher. May be repeated for credit. For specific section description, click to the Section Details in VitNet.

Independent reading and/or research under the guidance of a dietetics faculty member. Refer to the academic policy section for independent study policy. Independent study contract is required. Prerequisite: as determined by instructor. May be repeated for credit.

TThree hours lecture per week. Study of acute and chronic disease processes in relationship to the most current principles of the nutrition care process. Prerequisites: 372; BIOL 305. Restricted to dietetics majors.

The process of conducting and evaluating research related to public health nutrition problems. Program planning and marketing strategies in public health nutrition. Also, the study of nutrition related legislation and existing public health nutrition programs.

Four hours lecture per week. Study of nutrients and respective functions, food sources, and physiological needs; dietary guidance throughout the life cycle. Role of nutrition in prevention of select chronic diseases along with discussion and analysis of current controversies in nutrition. Prerequisite: BIOL 104 or 160 or 161, C or higher in ENG 104 or 105 or 195. WCII

Three hours lecture per week. A continuation of Nutrition 340, advanced study of nutrients including in-depth study of biochemical functions, physiologic needs and interrelationships among nutrients. Study of the scientific basis for the principles of dietary guidance covered. Prerequisite: 340.

Four hours lecture per week. Introduction to food production in a non-commercial setting. Focuses on menu planning, sanitation, production, purchasing, kitchen layout and design, and equipment selection, and marketing. Restricted to students accepted into coordinated phase of the coordinated program.