Study of nutrition education programs on a community level. Experience is provided for presenting nutrition in health clinics, health camps, schools, state institutions, family resource centers, and corporate wellness programs. Attention is paid to special populations, including pregnant women, children, adults, the elderly, and persons with disabilities.
Investigation of recent research in dietetics and human nutrition. May be repeated to a maximum of three credits. Nutritional Sciences graduate students may not enroll for graduate credit.
A required course which allows the student to design a research study, write a grant, prepare a comprehensive literature review, design a survey, conduct statistical analyses on collected data, and prepare a professional article and poster to present at University and regional events. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.
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.
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 engage students with the theories and their application in the area of leadership and management of people, resources, finances, information and internal and external customers as they relate to dietetics, food service and hospitality professions.
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.
