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.

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.

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.

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.

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.

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.

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.

This course will introduce students to the field of culinary medicine, which involves using both evidence-based nutrition and medicine knowledge and culinary skills to assist healthcare providers and nutrition professionals in supporting patients and their families in achieving and maintaining optimal health and wellness through diet. Students will learn key food preparation and food science principles and how those can be translated to modifying recipes for optimal health and provided as appropriate evidence-based educational resources for use in patient care.

Taught through the lens of a registered dietitian nutritionist (RDN) and practicing clinician, DHN 594 will introduce both new and expanded topics presented in the DHN 593: Introduction to Culinary Medicine course. This interprofessional focused curriculum aims to assist healthcare students and practicing providers in applying the evidence of food as health to support patients and their families in achieving and maintaining optimal health and wellness through food and cooking.

This course provides a study of global factors influencing food habits, dietary patterns, and health. Students will examine the effects of cultural identity amongst people living across the United States as it relates to food choices, behaviors, and nutritional status. The nutritional value of global foods, strategies towards disease prevention, and interventions through nutrition to improve health outcomes will be discussed.