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.