This course provides the opportunity for students to gain pre- professional experiences that are designed to allow students to apply knowledge and skills in assessing, planning, implementing and evaluating nutrition care delivery systems. Student experiences will include opportunities to link theory and practice while developing the skills and attitudes essential to practice in the dietetics profession. Placement in experiential settings must have the approval of the instructor before the student will be allowed to start at the site.

Application of biochemistry, physiology and nutrition to the understanding of the utilization and function of nutrients in the body as related to the structure, function and metabolic needs of cells/organ systems.

This course explores changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and application of the Nutrition Care Process. Content includes case study evaluations, medical nutrition therapies for disease conditions, and current research in the field.

Course provides opportunities for the development of competencies, attitudes and values expected of the entry level professional. Lectures, presentation of individual case studied and research projects are conducted. Opportunities are provided for transfer of theory to practice, interpretation of research, discussion of professional literature and application of leadership and communication skills in addressing issues of professional dietetic practice. This web enhanced didactic course is taught via distance learning coupled with on campus sections.

Supervised practice in health care facilities. Course focuses on patient assessment, diet planning, care plan implementation, and nutritional evaluation. Fulltime medical nutrition therapy experience at an assigned facility with the opportunity to gain entry level experience while seeing a variety of patients with varied disease states.

Supervised practice in foodservice systems management in a variety of food service operations. Experience involves participation in management functions including procurement, production, financial and human resources management, marketing, and training.

This course provides an in-depth clinical application of the principles of dietetics. The course will focus on the team concept of patient care and provide advanced dietetics practice with the opportunity to test and evaluate results.

This course provides an introductory supervised practice in community nutrition. Experiences include public and private agencies/organizations that provide food and nutrition services, public policy and program development, and nutrition education for various socioeconomic groups. Full-time community nutrition experience as a member of the community health delivery team at assigned community and health related agency.

This course provides an introductory supervised practice in community nutrition. Experiences include public and private agencies/organizations that provide food and nutrition services, public policy and program development, and nutrition education for various socioeconomic groups. Full-time community nutrition experience as a member of the community health delivery team at assigned community and health related agency.

Intensive work on an independent project related to dietetics and human nutrition. Senior or graduate standing. May be repeated for a maximum of six credits.