3099. Independent Study for Undergraduates
1.00 - 6.00 credits | May be repeated for credit.
Prerequisites: Open only to Dietetics majors, others by consent of the Director of Dietetics.
Grading Basis: Graded
Designed primarily for students who wish to extend their knowledge in some specialized area in the field of dietetics.
View Classes »3150. Medical Nutrition Therapy I
Also offered as: NUSC 3150
3.00 credits
Prerequisites: MCB 2000; PNB 2264, 2265; NUSC 1165; open only to Dietetics majors and NUSC Didactic Program students: open to juniors or higher.
Grading Basis: Graded
Introduction to the nutrition care process, nutrition assessment, planning of special diets and applications of medical nutrition therapy to selected disease states and conditions.
View Classes »3155. Clinical Dietetics Practicum I
1.00 credits
Prerequisites: MCB 2000; PNB 2264 and 2265; NUSC 1165; open only to Dietetics majors, others by consent of the Program Director.
Grading Basis: Graded
Supervised practice experience in the health care setting.
View Classes »3215. Food Service Management Practicum I
1.00 credits
Prerequisites: A grade of C or better in DIET 3150 and 3155; open only to Dietetics major, others by consent of Program Director.
Grading Basis: Graded
Supervised practice experiences in food service settings.
View Classes »3230. Community Nutrition
Also offered as: NUSC 3230
3.00 credits
Prerequisites: NUSC 2200; open to junior or higher Dietetics, Nutritional Sciences, and Allied Health Sciences majors; others by consent.
Grading Basis: Graded
An introduction to public health and community-focused issues in food and nutrition. Topics will center public health infrastructures, behavior change, determinants of health, and more.
View Classes »3231W. Writing for Community Nutrition Research
2.00 credits
Prerequisites: A "C" or better in DIET 3150, 3155; ENGL 1007 or 1010 or 1011; concurrent enrollment in DIET 3230; open only to Dietetics majors.
Grading Basis: Graded
Develops critical thinking skills through research and writing in community nutrition.
View Classes »3235. Community Nutrition Practicum I
1.00 credits
Prerequisites: A grade of C or better in DIET 3150 and 3155; open only to Dietetics major, others by consent of Program Director.
Grading Basis: Graded
Supervised practice experiences in community agencies.
View Classes »3250. Medical Nutrition Therapy II
Also offered as: NUSC 3250
3.00 credits
Prerequisites: DIET 3150 or NUSC 3150; open only to Dietetics majors and NUSC Didactic Program students.
Grading Basis: Graded
Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention.
View Classes »3255. Clinical Dietetics Practicum II
1.00 credits
Prerequisites: A grade of C or better in DIET 3150 and 3155; open only to Dietetics major, others by consent of Program Director.
Grading Basis: Graded
Supervised practice experience in the health care setting.
View Classes »3272. Food Service Systems Management I
Also offered as: NUSC 3272
2.00 credits
Prerequisites: Open only to junior or higher Dietetics and Nutritional Science majors, others with instructor consent. Recommended preparation: NUSC 3233, 3234. Not open to students who have passed NUSC 3270.
Grading Basis: Graded
Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.
View Classes »3296. Applied Research for Dietetic Professionals
1.00 - 3.00 credits | May be repeated for a total of 6 credits.
Prerequisites: Instructor consent.
Grading Basis: Graded
Provides Dietetic majors research experience under the guidance and supervision of a department faculty member; designed to engage a student in inquiry and investigation on a topic of interest.
View Classes »4095. Special Topics
1.00 - 6.00 credits | May be repeated for credit.
Prerequisites: Open only to Dietetics majors, others by consent of the Director of Dietetics.
Grading Basis: Graded
Application of the scientific method of inquiry to planning, implementing, evaluating, and reporting a study of a problem related to dietetics. May be repeated for credit with a change of topic.
View Classes »4272. Food Service Systems Management II
Also offered as: NUSC 4272
2.00 credits
Prerequisites: DIET 3272 or NUSC 3272.
Grading Basis: Graded
Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.
View Classes »4296. Applied Honors Research for Dietetic Professionals
1.00 - 3.00 credits | May be repeated for a total of 6 credits.
Prerequisites: Instructor and advisor consent.
Grading Basis: Honors Credit
Dietetic majors research experience under the guidance and supervision of a department faculty member; designed to engage a student in inquiry and investigation on a topic of interest.
View Classes »4315. Food Service in Health Care
1.00 credits
Prerequisites: Student must earn a "C" or better in DIET 3215, 3230, 3231W, 3235, 3250, 3272.
Grading Basis: Graded
Supervised practice experience applying didactic learning to foodservice experiences will be in a healthcare establishment.
View Classes »4335. Clinical Nutrition in Acute Care
1.00 credits
Prerequisites: Student must earn a "C" or better in DIET 3215, 3230, 3231W, 3235, 3250, 3272.
Grading Basis: Graded
Supervised practice experience applying didactic learning to clinical nutrition.
View Classes »4350. Applied Medical Nutrition Therapy III
3.00 credits
Prerequisites: A grade of C or better in DIET 3215, 3230, 3231W, 3235, 3250, 3255 and 3272; open only to Dietetics majors, others by consent of the Dietetics Program Director.
Grading Basis: Graded
Medical nutrition therapy for complex medical problems. Continuation of DIET 3250.
View Classes »4360. Contemporary Nutrition Practice
3.00 credits
Prerequisites: A grade of C or better in DIET 3215, 3230, 3231W, 3235, 3250, 3255 and 3272; open only to Dietetics majors, others by consent of the Dietetics Program Director.
Grading Basis: Graded
Application of knowledge, skills, and competencies affecting contemporary nutrition practice in the clinical dietetics, food service management, and community nutrition settings.
View Classes »4370. Advanced Nutrition for the Dietetics Practitioner
3.00 credits
Prerequisites: C or better in DIET 4272, 4350, 4360, and 4365; open to Dietetics majors, others by consent of Dietetics Program Director.
Grading Basis: Graded
Relationship of nutrients to each other and to body function.
View Classes »4415. Food Service Management Practicum II
3.00 credits
Prerequisites: C or better in DIET 4272, 4350, 4360, and 4365; open to Dietetics majors, others by consent of Dietetics Program Director.
Grading Basis: Graded
Application and synthesis of performance requirements in food service systems.
View Classes »4435. Community Nutrition Practicum II
3.00 credits
Prerequisites: A grade of C or better in DIET 4272, 4350, 4360 and 4365; open to Dietetics majors, others by consent of Dietetics Program Director.
Grading Basis: Graded
Application and synthesis of performance requirements in community nutrition.
View Classes »4455. Clinical Dietetics Practicum III
4.00 credits
Prerequisites: C or better in DIET 4272, 4350, 4360, and 4365; open to Dietetics majors, others by consent of Dietetics Program Director.
Grading Basis: Graded
Application and synthesis of performance requirements in clinical dietetics.
View Classes »4470. Seminar in Dietetics
2.00 credits
Prerequisites: C or better in DIET 4272, 4350, 4360, and 4365; open to Dietetics majors, others by consent of Dietetics Program Director.
Grading Basis: Graded
Special problems and issues in dietetics. The management role in patient care, nutrition education, and the integration of nutrition and food service units.
View Classes »4991. Dietetics Externship
1.00 - 6.00 credits
Prerequisites: Students must earn a "C" or better in DIET 4370 and 4470; open only to Dietetics majors.
Grading Basis: Graded
Culminating supervised practice experiences in application and synthesis of performance in clinical, community, food service or research; and practice experience in a specialty area of individual professional interest.
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