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.

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.

This course focuses on the etiology and pathophysiology of nutrition- related chronic diseases and conditions including obesity, hypertension, dyslipidemia, heart disease, diabetes, and cancer. Emphasis is placed on the biochemical and physiological mechanisms involved by which nutrients impact the prevention, nutrition care process-diagnosis, assessment, implementation of care, monitoring and evaluation, and progression of chronic diseases and conditions.

This course focuses on the etiology and pathophysiology of nutrition- related chronic diseases and conditions including obesity, hypertension, dyslipidemia, heart disease, diabetes, and cancer. Emphasis is placed on the biochemical and physiological mechanisms involved by which nutrients impact the prevention, nutrition care process-diagnosis, assessment, implementation of care, monitoring and evaluation, and progression of chronic diseases and conditions.

DHN 704 students will develop skills in independent, critical evaluation of the current literature in nutritional sciences. These skills will be developed through reading, writing and class discussion of published articles from peer reviewed journals.

This course provides the first part of a supervised practice in medical nutrition therapy for students pursuing a career in dietetics. Students will gain experience in the work of health care facilities, including acute care, long-term care and/or outpatient settings. The internship experience provides students the opportunity to conduct patient assessments, diet planning, nutrition care plan implementation, and nutritional assessment techniques.

This course provides the first part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will gain relevant experiences and practical application in the work of food service facilities. The experiences include participation in management functions such as procurement, production, financial and human resources management, marketing, and training. Students will use evidence-based guidelines and critical thinking skills to provide managerial perspectives while gaining a deeper understanding of the food service industry.

This course provides the second part of a supervised practice in food service systems management for students pursuing a career in dietetics. Students will build upon the experiences gained in DHN 722 and will obtain entry-level experiences by engaging in higher-level, application- based food service management activities at their assigned facility.