Nutrition (NUTR)

Students will become proficient in a conventional kitchen setting by learning and practicing basic culinary skills, cooking techniques and food safety. This course serves as a foundation for highly technical foods-related courses in the dietetics major.

Students will study the impact of nutrition on wellness by learning nutrients, their functions in the human body, food sources and appropriate intake levels. Controversies surrounding use of various nutrients for improvement of health and well-being will be discussed.

An introduction to the profession of dietetics, credentialing processes in nutrition/dietetics, careers available in the field, and some basic skills needed for the profession.

This course explores scientific principles and techniques of food preparation while examining diversity in food patterns and composition. A laboratory experience provides an opportunity to apply scientific principles of food preparation while preparing nutritious and culturally diverse foods.

This evidence-based course exposes students to emerging topics related to nutrition and dietetics. Students will develop skills to critically evaluate and interpret current research presented in various formats (e.g., peer-reviewed journal articles, poster presentations, oral scientific presentations) and discuss implications for professional practice and advancement of the field.

The principles of quantity food production and service are studied.

A study of food habits from around the world and their contributions to nutritional adequacy. Factors affecting global food-consumption behaviors including sociocultural practices, religion, health beliefs, agricultural practices, economics, politics and education will be explored.

A study of the relationship of nutrition and athletic performance. Identification of the effects of age, sex, body build, environment, and state of health on energy needs and energy sources during physical activity.

This course introduces nutrition as a disease therapy and the role of the clinical dietitian as a member of the health care team. Topics covered include nutrition screening and assessment, medical records documentation, basic dietary modifications, and patient/family counseling.

A study of the nutritional needs throughout the life cycle and the development of food habits. Nutrition assessment and nutrition education from prenatal health through infancy, childhood, adolescence, adulthood and old age are emphasized.

This course integrates the art of cooking and food preparation with the science of health and nutrition through a lecture and lab format. Principles of cooking are integrated with medical nutrition therapy interventions and therapeutic coaching (considered culinary nutrition therapy) to optimize nutrition and health for disease prevention and for populations with chronic disease conditions while considering social, behavioral and biological factors associated with food choice and consumption.

A study of the concepts of patient care in dietetics, skills needed for Medical Nutrition Therapy, and the dietitian's role on the health care team.

An introduction to research in foods. Different techniques of food preparation are studied and evaluated for most acceptable methods to obtain standard food products.

This interdisciplinary course examines the evidence-based relationship between exercise and diet patterns and behaviors, and major chronic diseases. Students will understand the epidemiology and pathogenesis of prevailing chronic diseases. Emphasis will be placed on developing exercise and dietary strategies to reduce the burden of chronic disease.

Application of management concepts, theories and principles to dietetics with a focus on the work environments (clinical and foodservice) in which registered dietitians must effectively practice.

This course is a study of the nutrients, their roles in intermediary metabolism, the effects of genetic errors in metabolism, nutritional deficiencies and means of assessing nutritional status. Agencies and programs concerned with nutrition and health and current trends in nutrition research are emphasized.

A study of the use of diet in preventing illness and as a means of treating disease. Emphasis is given to patient education.

A study of human nutrition and health problems from a community perspective, programs and policies related to nutrition at local, state, and federal levels including preventive nutrition or wellness, and approaches and techniques for effective application and dissemination of nutrition knowledge in the community.

This course will cover principles, theories and techniques of nutrition counseling for dietetics practice.

Students participate in field experience relating to their major area of dietetics and their career goals under the coordination of a dietetics faculty member. On-the-job supervision will be provided by the participating hospital dietitians. Application for enrollment must be completed through the course instructor in the fall semester prior to the summer in which it will be taken.

This course focuses on communicating nutrition-related research for specific audiences and introduces the application process for pursuing graduate-level education.

This course is designed to give the student in dietetics an opportunity to complete independent study, professional conference participation, and/or research under faculty supervision. Prerequisite: Permission of the coordinator of the dietetics program.

In this course students will propose their honors thesis research project.

In this course students will complete a comprehensive review of literature and a formal plan for their honors thesis research project. They may also collect data if appropriate during this semester.

In this course students will complete research for their honors thesis project, write results, discussion and conclusions sections of the paper, and submit the final paper to the research committee and the Honors Program.

This course provides foundational and applied knowledge in sports nutrition to support health, performance and recovery in student-athletes. The course explores macronutrient and micronutrient needs, hydration strategies, nutrient timing, and the role of nutrition in injury prevention while engaging in current nutrition topics. Students will learn to critically evaluate nutrition information, develop practical nutrition plans and address common challenges in the athlete population.

Addresses the relationship of nutrition and exercise and the effect of dietary intake. Techniques of nutritional assessment and counseling through dietary plans will be investigated. This course is designed especially for professionals who may be employed in physical fitness programs.

An examination of the physiological, psychological and environmental theories of obesity. Current trends in obesity research are examined. A case study and laboratories are utilized to provide students with practical experience in conducting a weight loss program.

A study of the nutrients, their roles in intermediary metabolism, the effects of genetic errors in metabolism, nutritional deficiencies and means of assessing nutritional status. Agencies and programs concerned with nutrition and health and current trends in nutrition research are emphasized. The development of an individual nutrition research project, collection and reporting of data is required.

This course provides an in-depth examination of the profession of dietetics regarding practice, regulating agencies, professional behavior, collaboration with other health professions and emerging challenges in the field. Research ethics and the protection of human subjects are discussed. Students will learn how to critically assess the quality of different sources of dietetics and health information, including peer-reviewed journal articles. In addition, the importance of translating up-to-date research and evidence-based findings into practice is examined.

This course examines global nutrition from an advanced systems perspective including economic, socio-political, agricultural and health factors. A study of food and health practices from around the world and their contributions to nutritional adequacy is explored.

This evidence-based and experiential course provides tools to fine-tune existing food service skills and explore scientific literature to evaluate food service management approaches. Emphasis is placed on dietetics career settings including but not limited to health care and schools - serving the needs of individuals throughout the lifecycle.

This course provides students an opportunity to integrate human biochemical and physiological processes with the treatment and prevention of disease. Students conduct an advanced study of nutrients, enzymes, hormones and metabolic processes as they relate to human health and disease.

This course focuses on the theory and practice of research design involving human subjects. Students learn how to develop an evidence-based research question and a supporting hypothesis, and how to design an experiment capable of effectively addressing the research question. The basics of quantitative, qualitative and mixed-methods statistical approaches are reviewed. Other key research skills, including writing literature reviews, developing the materials and methods section, budgeting, and protocol submission to institutional review boards, are addressed.

The first of two clinical dietetic courses provides students the foundational knowledge of the nutrition care process. Students have didactic and experiential learning opportunities in the area of clinical nutrition, including the application of the nutrition care process to provide medical nutrition therapy to treat and prevent chronic disease.

The second of two clinical dietetic courses provides students with didactic and experiential learning opportunities in the area of clinical nutrition, including the application of the nutrition care process to provide medical nutrition therapy to treat and prevent acute and chronic disease. Students examine the practices of pharmacology, informatics, and complementary and integrative nutrition in patient care.

This course focuses on understanding the etiology and pathophysiology of diseases related to the spectrum of malnutrition in the context of the epidemiological and nutritional transitions. An emphasis is placed on the role of inflammation and other metabolic disturbances resulting from poor nutrition in the development and progression of chronic diseases. Evidence-based strategies for promotion and adoption of healthy behaviors (e.g., adequate nutrition, physical activity, stress management) for disease prevention and treatment are discussed.

This course explores food policies, laws, and regulations and their influence on food production, distribution and health in the United States. The course draws from international examples when appropriate. Students are introduced to federal nutrition and assistance programs and examine their impact on population health. Students investigate disparities among diverse populations and how they impact food security, disease, quality of life and morbidity.

This course examines the anatomical, physiological and biochemical changes and processes that occur during pregnancy, fetal development, lactogenesis, and growth and development of the infant. Students assess perinatal environmental and nutritional risk factors and participate in collaborative health care interventions. Students will understand the relationships among nutrition, growth and development during childhood and adolescence. Nutritional assessment for normal and high-risk groups is discussed as well as the psychological, social and economic factors that contribute to nutritional status.

This course provides counseling skills and explores scientific literature to evaluate the efficacy of behavioral counseling approaches for health and nutrition. Students engage with evidence-based lecture and activity-based content covering behavioral counseling theories, counseling tools and current research - to plan and demonstrate effective counseling strategies to meet the needs of clients in a variety of settings. Interprofessional collaboration and cultural sensitivity are reinforced with guest speakers, activities and readings.

The course engages students in applying and integrating principles of food science, nutrition, sustainability and consumer need/demand for specialty and modified food products to meet the dietary needs of a variety of populations. This course will be particularly useful to those with an interest in careers in the food industry and product development for special diets.

The application of nutritional care to a variety of medical situations in a health-care setting. This is a six-month off-campus practicum in a clinical setting taken simultaneously with NUTR 656. Course will be graded on an S/U basis.

Methods of assessing nutritional status of people in clinical and experimental settings.

In-depth study of a variety of current topics related to the United States and global food supply, food processing, food regulation, food marketing and the relationship between foods and disease.

Food systems management in menu development, equipment and food procurement, cost control, food production and service, and personnel management. A six-month off-campus practicum in a clinical setting taken simultaneously with NUTR 651. Course will be graded on an S/U basis.

This course emphasizes development of skills needed by registered dietitians in leadership positions in the profession, professional associations, administrative dietetics employment positions, and other volunteer or employment professional settings. Topics include communication strategies, developing a strategic approach to professional skills and competencies, grant writing, leadership, public policy and legislative issues.

Management and leadership principles will be investigated with emphasis on skills needed in food service, dietetics or nutrition-related services. Current research used in policy making will be reviewed. Focus areas include project, financial, human resource and outcomes management; quality assurance; marketing strategies; employment law; regulation of food and health care; entrepreneurship; and adult education and training.

The role of food choice and physical activity on gene expression and the impact on health and wellness of individuals will be explored. Also, the role of genetics and nutrition therapy in the prevention and development of chronic disease will be examined.

Directed reading and library research in designated areas of specialized interest in the field of nutrition and dietetics. Investigating, researching and reporting on focused topic determined by student and advisor. Course may be repeated for credit, with permission of the advisor if content changes.

Advanced research in dietetics directed by a graduate advisory committee. Course will be graded on an S/U basis.

Advanced research in dietetics research directed by a graduate advisory committee. Course will be graded on an S/U basis.

Practical experience in applying dietetics theory to problems encountered in a professional setting. Specific assignments will be determined by the needs of the student.

This course provides learning through the application of nutrition program delivery and management that includes policy and environmental approaches in community settings. Students gain knowledge and skills in planning, implementing, evaluating and monitoring community nutrition programs and services as part of health promotion and chronic disease prevention.

This course provides didactic and experiential learning opportunities in the area of medical nutrition therapy, including the application of the nutrition care process to a variety of medical situations in a health-care setting.

This course provides didactic and experiential learning opportunities in the area of food systems management including menu development, equipment and food procurement, cost control, food production and service, and personnel management.

This course is designed for students to apply experiences gained during experiential learning opportunities to synthesize knowledge and experience in the form of a major writing project. Students will use a combination of synthesized evidence, empirical evidence, data collection and innovative problem-solving to answer a clinical nutrition, food systems management, public health or public policy question.

This is a continuation course designed for students to finalize their experiences gained during experiential learning opportunities to synthesize knowledge and experience in the form of a major writing project and defense. Students use a combination of synthesized evidence, empirical evidence, data collection and innovative problem-solving to answer a clinical nutrition, food systems management, public health or public policy question.

Critical evaluation and interpretation of current research in the field of dietetics. Critiques of research articles will be conducted by the class, with discussion regarding each study. Each component of the research process will be evaluated to assist students with their own research reporting.

A professional seminar will be presented to all graduate students and faculty, with an oral and graphic presentation of results obtained from research completed in NUTR 682 or NUTR 701. The required presentations must be given during the semester this course is taken. Presentations as both a seminar and a poster session are required.

Continued study, research and writing in the area of directed research project. Course may be repeated as needed, but does not count toward degree requirements. Course will be graded on an S/U basis.

Continued preparation in anticipation of the comprehensive examination. Course may be repeated as needed.

Advanced research in dietetics directed by a thesis committee, written in program and university thesis format.

Completion of advanced research in dietetics directed by a thesis committee, written in program and university thesis format and project defense.