3099. Independent Study for Undergraduates
1.00 - 6.00 credits | May be repeated for credit.
Prerequisites:
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
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:
Grading Basis: Graded
Supervised practice experience in the health care setting.
View Classes »3215. Food Service Management Practicum I
1.00 credits
Prerequisites:
Grading Basis: Graded
Supervised practice experiences in food service settings.
View Classes »3230. Community Nutrition
Role of community structure, agencies, and resources in community health relating to nutrition.
View Classes »3231W. Writing for Community Nutrition Research
2.00 credits
Prerequisites:
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:
Grading Basis: Graded
Supervised practice experiences in community agencies.
View Classes »3250. Medical Nutrition Therapy II
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:
Grading Basis: Graded
Supervised practice experience in the health care setting.
View Classes »3272. Food Service Systems Management I
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:
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:
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
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:
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:
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:
Grading Basis: Graded
Supervised practice experience applying didactic learning to clinical nutrition.
View Classes »4350. Applied Medical Nutrition Therapy III
3.00 credits
Prerequisites:
Grading Basis: Graded
Medical nutrition therapy for complex medical problems. Continuation of DIET 3250.
View Classes »4360. Contemporary Nutrition Practice
3.00 credits
Prerequisites:
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 »4365. Applied Dietetics Practicum
4.00 credits
Prerequisites:
Grading Basis: Graded
Supervised practice experiences in the clinical dietetics, food service management, and community nutrition settings.
View Classes »4370. Advanced Nutrition for the Dietetics Practitioner
3.00 credits
Prerequisites:
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:
Grading Basis: Graded
Application and synthesis of performance requirements in food service systems.
View Classes »4435. Community Nutrition Practicum II
3.00 credits
Prerequisites:
Grading Basis: Graded
Application and synthesis of performance requirements in community nutrition.
View Classes »4455. Clinical Dietetics Practicum III
4.00 credits
Prerequisites:
Grading Basis: Graded
Application and synthesis of performance requirements in clinical dietetics.
View Classes »4470. Seminar in Dietetics
2.00 credits
Prerequisites:
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 »4591. Dietetics Internship Practicum I
Zero credits
Prerequisites:
Grading Basis: Registered
Meets the performance requirements of the American Dietetic Association. Supervised practice experience in this course primarily in food service, long-term care, and community nutrition. Some lecture hours and discussion groups required.
View Classes »4691. Dietetics Internship Practicum II
Zero credits
Prerequisites:
Grading Basis: Registered
Meets the performance requirements of the American Dietetic Association. Supervised practice experience in this course primarily in research in dietetics, clinical dietetics, and ambulatory nutrition care. Some lecture hours and discussion groups required.
View Classes »4991. Dietetics Externship
1.00 - 6.00 credits
Prerequisites:
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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