This course provides a study of dietetics practice including professional ethics, standards of practice, scope of practice, credential attainment and maintenance, competencies required for entry level practice, and responsibilities as a professional. Lectures and assignments will provide exploration of dietetics practice in medical nutrition therapy, food service management, delivery of nutrition services, and dietetics in general.

An introductory study of the biochemical basis of nutrition--the physiochemical properties of nutrients and other essential biochemicals and their role in physiological and metabolic processes.

A study of the physiological changes occurring in the human life cycle with associated nutrient needs. The course focuses on assessment and determination of nutrition issues and nutrition education for individuals from in-utero to toddlerhood. Nutrition education programs on a community level will be addressed at each stage of the life cycle.

This course examines the evolving field of human resources in the food and hospitality industry. Students will examine the changing roles and responsibilities of the manager. Topics will include fundamental principles and purchasing techniques in the food service system as well as planning, selection, placement, training, disciplining employees, labor relations and compensation.

A required course which allows the student to explore research opportunities in the health field, identify potential funding sources, review institutional review board requirements, and develop and grant proposal based on their own interests in nutrition. 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.

Counseling and communication theories are combined to study specific applications which include disease prevention, disease management and refinement of communication skills to enhance effectiveness as a practicing RD. Students will enhance their capacity to motivate others to practice healthy food behaviors. Active learners will develop a conceptual framework for future professional practice in dietetics as ethical counselors and facilitators of behavior change.

This course continues study of medical nutrition therapy topics, including trauma and enteral and parenteral nutrition. Content includes more advanced case study evaluations, medical nutrition therapies, and current research in the field.

This course focuses on the theory, practice, and evaluation of community programs to improve quality of life. Key concepts include the socio- ecological model, direct education combined with policy, systems, and environmental approaches, program evaluation, and implementation of evidence-based interventions. Some concepts, like logic models and social marketing, may appear to be simple and straightforward, but are actually quite complex. The course will employ a variety of teaching strategies; we will use experience and reflection to enhance the learning process.

Evaluation of administrative practices in dietetics. This course will examine topics related to managing dietetics services including medical nutrition therapy protocols, dietetics outcomes research, parenteral and enteral support, clinical pathways, JCAHO requirements, state and institutional policy controls, reimbursement for dietetics services, in-patient and out-patient quality management, and hospital outreach programs.

Investigation of recent research in Hospitality and Dietetics Administration. May be repeated to a maximum of three credits.