NUTR-NUTRITION

NUTR 2110. Human Nutrition

3 Credits (3)

This course provides an overview of nutrients, including requirements, digestion, absorption, transport, function in the body and food sources. Dietary guidelines intended to promote long-term health are stressed.

Learning Outcomes
  1. Evaluate sources of nutrition information for reliability
  2. Identify elements of a nutritious diet
  3. Describe the digestion, transport, and absorption of nutrients
  4. Describe the importance of nutrition in weight control and health
  5. Identify nutritional needs as they relate to the life cycle and performance
  6. Describe behavior modification techniques that promote good health
  7. Evaluate popular nutrition trends for scientific accuracy and effectiveness
  8. Develop skills in the planning and assessing of healthy meal plans
  9. Describe the role of food choices in the development of chronic disease
  10. 1Describe the role of food in the promotion of a healthful lifestyle

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NUTR 2120. Seminar I - Becoming a Nutrition Professional

1 Credit (1)

This course will introduce students to the field experience, careers, and professions in nutrition. This course is required for students pursuing a Didactic Program in Dietetics verification statement. May be repeated up to 1 credits. Consent of Instructor required. Restricted to: HNDS majors.

Learning Outcomes
  1. Describe career options within the fields of Nutrition Dietetics.
  2. Outline the HNDS field experience process.
  3. Explain the educational pathways in HNDS.
  4. List requirements for admission into the HNDS Dietetics pathway.
  5. Begin an HNDS student portfolio.
  6. Discuss the importance of personal responsibility accountability

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NUTR 3110. Nutrition Throughout the Lifecycle

3 Credits (3)

Relationship of the stages of the human life cycle to changes in nutrient need. Consent of Instructor required.

Prerequisite(s): NUTR 2110.

Learning Outcomes
  1. Understand the value of collaborative work in nutrition care of individuals. Compare and contrast the physiological, behavioral, and psychosocial factors associated with each life stage that affect nutritional status. For each life cycle stage, create a nutritionally adequate menu that meets key nutrient needs. Culturally appropriate evidence-based interventions to address common nutrition-related conditions experienced in each lifecycle stage. Utilize the Nutrition Care Process to complete a nutrition assessment.

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NUTR 3120. Food for Health

4 Credits (4)

This course is designed to provide students the opportunity to learn about the intersection of nutrition and health in terms of food and diet. Students will be introduced to basic concepts within nutrition education, nutrition communication, nutrition and health and food culture. May be repeated up to 4 credits.

Prerequisite(s)/Corequisite(s): NUTR 3110. Prerequisite(s): NUTR 2110, FSTE 2110G, HRTM 2120.

Learning Outcomes
  1. Complete nutritional analysis of a recipe/meal.
  2. Modify traditional recipes to improve nutritional value and/or meet standards of a therapeutic diet.
  3. Explain cultural and religious considerations when planning menus for diverse groups.
  4. Critically evaluate and modify recipes to meet the needs of various ethnic, religious, and special populations.
  5. Develop and conduct a hands-on nutrition education for a target group to teach healthy eating skills.

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NUTR 3710. Food Systems & Policy in Dietetics

3 Credits (3)

This course introduces students to food and nutrition policy issues, institutions, and stakeholders and their impacts on public health, sustainability, and the practice of dietetics in the US. The course will examine policy development and the roles of federal agencies, private firms, non-governmental organizations, and the media in food and nutrition policy. It will also examine international perspectives on food and nutrition policies and programs used to support global nutrition, health promotion, and wellness.

Prerequisite(s): Junior standing, NUTR 3110, NUTR 3120.

Learning Outcomes
  1. Discuss the economic, political, social, and cultural factors that influence US food and nutrition policies and impact national food systems and population health.
  2. Identify the psychological, social, cultural, and environmental factors that influence food choices, eating behaviors, and nutrition-related practices.
  3. Describe the processes and major players involved in US food and nutrition policy development, implementation, monitoring/evaluation, and regulation.
  4. Recognize the influence of food and nutrition policy on the practice of dietetics.

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NUTR 3750. Applied Nutrition Research

3 Credits (3)

This course will introduce students to various types of nutrition research and equip them to locate and critique nutrition and dietetics research articles. Research analysis skills will then be applied to a review of the current literature on a nutrition topic and applied to dietetics practice. May be repeated up to 3 credits.

Prerequisite(s): MATH 1350G (or A ST 311); NUTR 2110, NUTR 3110, and NUTR 3120, .

Learning Outcomes
  1. Recall the various research methods, study designs, and statistical analyses used in nutrition research.
  2. Compare and contrast research methods and analyses in nutrition research.
  3. Analyze nutrition research for appropriateness of the methods and analyses.
  4. Evaluate nutrition research to form sound, ethical conclusions and practice recommendations.

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NUTR 3996. Special Topics

1-4 Credits (1-4)

Specific subjects and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits. May be repeated up to 9 credits. Consent of Instructor required.

Prerequisite(s): Junior or Senior standing, consent of instructor.

Learning Outcomes
  1. Develop foundational knowledge in a specialized area of dietetics practice.

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NUTR 4110. Advanced Nutrition

3 Credits (3)

Application of biochemistry and physiology to nutrition. May be repeated up to 3 credits. Prerequisite(s): BIOL 2221, (OR A ST 311); NUTR 3110

Learning Outcomes
  1. Describe the processes of digestion and absorption within the human body. Compare and contrast the structure and function of key nutrients. Describe the metabolism of key nutrients under various conditions. Apply concepts of energy and nutrient metabolism to common medical conditions and other relevant situations such as exercising or fasting.

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NUTR 4210. Community Nutrition

3 Credits (3)

Overview of the practice of community nutrition. Includes program planning, needs assessment, program implementation and program evaluation. Role of public and private agencies in nutrition programs that impact on nutrition of individuals and groups in the community. Same as NUTR 5210.

Prerequisite: NUTR 3110, NUTR 3710.

Learning Outcomes
  1. Summarize the components of current national and local community nutrition programs. Explain how national or state level policy influences a community nutrition issue. Write a needs assessment for a community nutrition issue using reliable sources of community nutrition information and data and relevant research. Develop goals and objectives of a nutrition program that address a community nutrition issue. Develop a culturally appropriate nutrition education lesson plan that addresses a specific nutrition program objective.

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NUTR 4220. Food Service Organization and Management

3 Credits (3)

Personnel, financial and general management in institutional and commercial food service operations.

Prerequisite: HRTM 2120.

Learning Outcomes
  1. Evaluate food products and menu plans through the application of food service management theories and principles. Describe the process of and ethical considerations surrounding purchasing, receiving, storing and controlling inventory of a given food item. Evaluate food system, food safety practices, and scenarios. Evaluate a nutrition and foodservice budget and interpret financial data.

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NUTR 4230. Medical Nutrition Therapy I

3 Credits (3)

Special diets and physiological basis for their use. Laws and regulations concerning the practice of dietetics.

Prerequisite: NUTR 4110, BCHE 341.

Corequisite: NUTR 4230; NUTR 4233.

Learning Outcomes
  1. Examine the role of medical nutritional therapy in disease processes. Apply nutritional assessment techniques utilizing the Nutrition Care Process. Compose nutrition care plans and utilize various styles of medical charting. Describe the interdisciplinary nature of working with a health care team in the delivery of medical nutritional therapy.

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NUTR 4230L. Medical Nutrition Therapy I Lab

1 Credit (1P)

Supplements NUTR 4230. Students will perform nutrition assessments, nutrition focused physical exams, apply medical nutrition therapy-based interventions and practice patient discharge education for specific disease states. Elements of pathology and biochemistry of nutrition-related conditions are integrated into course topics. Restricted to: HNDS majors.

Corequisite(s): HNDS 4230.

Learning Outcomes

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NUTR 4233. Nutrition Counseling and Education

3 Credits (3)

This course is designed to meet the needs of individuals entering the healthcare/dietetics field who have little counseling experience, but have a strong foundational knowledge in the field of dietetics. It includes counseling techniques and strategies, behavior change, interviewing, cultural competence, mass media, and nutrition education.

Prerequisite: NUTR 3110; FCSC 348.

Learning Outcomes
  1. Evaluate nutrition counseling strategies tools in promoting behavior change and self-management. Apply behavior change theories and models to nutrition counseling sessions. Develop nutrition care plans for nutrition counseling clients. Analyze professionalism and ethics within nutrition counseling and education. Develop and present a nutrition education lesson based on current nutrition research.

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NUTR 4235. Entering the Field of Dietetics

1 Credit (1)

Students will develop professional materials that will be used in their future careers including a personal statement, resume, and interview dialogues. Students will become familiar with career options in the field of dietetics and learn to navigate the processes of becoming a registered dietitian or dietetic technician, registered. Restricted to: HNDS majors. Students must be a Senior to enroll.

Prerequisite/Corequisite: NUTR 4210.

Learning Outcomes
  1. Students will develop professional materials that will be used in their future careers including a personal statement, resume, and interview dialogues. Students will become familiar with career options in the field of dietetics and learn to navigate the processes of becoming a registered dietitian or dietetic technician, registered

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NUTR 4240. Medical Nutrition Therapy II

3 Credits (3)

Continuation of NUTR 4230.

Prerequisite: NUTR 4230.

Corequisite: NUTR 4240L.

Learning Outcomes
  1. Select appropriate medical nutrition therapy interventions for various disease processes. Master nutrition assessment of patients/clients utilizing the Nutrition Care Process Model. Interpret medical terminology in patient chart notes and medical history records. Evaluate laws regulations concerning dietetics.

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NUTR 4240L. Medical Nutrition Therapy II Laboratory

1 Credit (1P)

Supplements NUTR 4240. Students will apply medical nutrition therapy to specific disease states with special emphasis on writing nutrition support orders and learning to utilize nutrition support equipment. Students will learn and apply advanced nutritional therapies and patient management strategies. Restricted to: HNDS majors.

Corequisite(s): HNDS 4240.

Learning Outcomes
  1. Calculate nutrition support recommendations and document orders in the patient's medical chart.
  2. Demonstrate safe use of nutritional support equipment.
  3. Master use of the Nutrition Care Process in case-based and simulated patient scenarios to conduct nutrition assessments and implement evidence-based interventions.
  4. Critically evaluate lab values and client anthropometric data.
  5. Select therapeutic diets for the treatment of medical conditions and their symptoms.

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NUTR 4550. Billing and Coding for Dietetics

1 Credit (1)

This course provides students with an overview of billing and coding practices for medical nutrition therapy that ensure proper reimbursement for services. Students will learn nutrition related billing codes, apply nutrition care process terminology to documentation, and discover how policy affects current and future coverage of nutrition services.

Prerequisite(s)/Corequisite(s): NUTR 4240. Students must be in Senior standing to enroll in this course, NUTR 4230.

Learning Outcomes
  1. Explain the use of Medical Nutrition Therapy CPT codes.
  2. Properly document nutrition services in the medical record for full reimbursement of services.
  3. Describe different Health Care Delivery Systems and how they impact nutrition services.
  4. Explain Medicare, Medicaid, and private payer coverage for Medical Nutrition Therapy.

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NUTR 4560. Field Experience- Clinical Dietetics

1-8 Credits (1-8)

Experience in various areas of clinical nutrition facilities with emphasis on nutrition care of patients. Practical experience with supervision by resident faculty as well as supervisor at work site. Performance at work site graded in accordance with university standards. One credit is earned for 40 hours of work. A total of 40 hours is required. May be repeated up to 8 credits. Consent of Instructor required.

Prerequisite(s): Senior standing, NUTR 4230, NUTR 4230L, consent of instructor.

Learning Outcomes
  1. Apply dietetics knowledge to practice in various clinical settings.
  2. Develop a field experience portfolio highlighting the development of clinical nutrition knowledge and skills.
  3. Compare and contrast the responsibilities of Registered Dietitians in various clinical practice settings.

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NUTR 4565. Field Experience Community Nutrition

1-8 Credits (1-8)

Experience working with nutritional problems of individual families of all socioeconomic and age levels and with agencies concerned with community nutrition. Practical experience with supervision by resident faculty as well as supervisor at the work site. Performance at work site graded in accordance with university standards. May be repeated up to 8 credits. Consent of Instructor required.

Prerequisite(s): Senior standing, NUTR 4210, consent of instructor.

Learning Outcomes
  1. Apply dietetics knowledge to practice in various community settings.
  2. Develop a field experience portfolio highlighting the development of community nutrition knowledge and skills.
  3. Compare and contrast the responsibilities of Registered Dietitians in various community practice organizations.

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NUTR 4991. Special Problems

1-4 Credits (1-4)

Individual research study in a selected subject area of family and consumer sciences. Maximum of 4 credits per semester and a total of 8 credits. May be repeated up to 8 credits. Consent of Instructor required.

Prerequisite(s): Junior or Senior standing.

Learning Outcomes
  1. Develop specialized knowledge and competencies in a selected nutrition and dietetics subject area.

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NUTR 5110. Graduate Studies in Advanced Nutrition

3 Credits (3)

Covers biochemistry and physiology applied to nutrition. Students enrolled in the 5000-level class will be required to complete additional assignments beyond what is required for NUTR 4110. Crosslisted with: NUTR 4110.

Prerequisite(s)/Corequisite(s): NUTR 3110. Student must be classified as a Graduate student to enroll in this course, BIOL 2221, BCHE 341, and NUTR 2110, or consent of instructor.

Learning Outcomes
  1. Describe the processes of digestion and absorption within the human body.
  2. Compare and contrast the structure and function of key nutrients.
  3. Describe the metabolism of key nutrients under various conditions.
  4. Apply concepts of energy and nutrient metabolism to common medical conditions and other relevant situations such as exercise or fasting.

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NUTR 5150. Orientation to Dietetic Internship

3 Credits (3)

Dietetic interns prepare for supervised practice rotations. Topics include professionalism, Code of Ethics, and dietetic internship portfolios. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. Assembly of dietetic intern portfolio that will be kept throughout dietetic internship.
  2. Readiness to begin supervised practice rotations.
  3. Understanding of steps and processes to successfully complete requirements of dietetic internship and Masters of Science in Family Consumer Sciences.
  4. Upon completion of the course, students will be able to understand the importance of evidence-based information, research ethics, the Code of Ethics of the Profession of Dietetics, and the basic structure of an IRB proposal.

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NUTR 5210. Graduate Study in Community Nutrition

3 Credits (3)

Overview on the practice of community nutrition to include program planning, needs assessment, program implementation and program evaluation. Role of public and private agencies in nutrition programs that impact on nutrition of individuals and groups in the community. Students enrolled in the 5000-level class will be required to complete additional assignments beyond what is required for NUTR 4110. May be repeated up to 3 credits. Crosslisted with: NUTR 4210.

Prerequisite(s): Graduate student, NUTR 3110, NUTR 3710, NUTR 3750, or consent of the instructor.

Learning Outcomes
  1. Summarize the components of current national and local community nutrition programs.
  2. Explain how national or state-level policy influences a community nutrition issue.
  3. Write a needs assessment for a community nutrition issue using reliable sources of community nutrition information and data, and relevant research.
  4. Develop goals and objectives of a nutrition program that address a community nutrition issue.
  5. Develop a culturally appropriate nutrition education lesson plan that addresses a specific nutrition program objective.

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NUTR 5220. Graduate Studies in Food Service Organization and Management

3 Credits (3)

Personnel, financial and general management in institutional and commercial food service operations. Students enrolled in the5000-level class will be required to complete additional assignments beyond what is required for NUTR 4220. May be repeated up to 3 credits.

Prerequisite(s): Graduate Students; HRTM 2120, NUTR 3120, or consent of instructor.

Learning Outcomes
  1. Evaluate food products and menu plans through the application of food service management theories and principles.
  2. Describe the process of and ethical considerations surrounding purchasing, receiving, storing, and controlling inventory of a given food item.
  3. Evaluate food system, food safety practices, and management practices of a specific food service establishment.
  4. Apply management theories and principles to quality assurance and human resource case scenarios.
  5. Evaluate a nutrition and food service budget and interpret financial data.

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NUTR 5230. Graduate Studies in Medical Nutrition I

3 Credits (3)

Special diets and physiological basis for their use. Laws and regulations concerning the practice of dietetics. Additional assignments beyond NUTR 4230 required. May be repeated up to 3 credits. Crosslisted with: NUTR 4230.

Prerequisite(s): Graduate student, NUTR 3110, NUTR 4110, BIOL 2225 or BIOL 2221, or consent of instructor.

Learning Outcomes
  1. Examine the role of medical nutritional therapy in disease processes.
  2. Apply nutritional assessment techniques utilizing the Nutrition Care Process.
  3. Compose nutrition care plans and utilize various styles of medical charting.
  4. Describe the interdisciplinary nature of working with a health care team in the delivery of medical nutritional therapy.

View Learning Outcomes

NUTR 5233. Graduate Studies in Nutrition Counseling & Education

3 Credits (3)

This course is designed to meet the needs of individuals entering the healthcare/dietetics field who have little counseling experience, but have a strong foundational knowledge in the field of dietetics. It includes counseling techniques and strategies, behavior change, interviewing, cultural competence, mass media, and nutrition education. Additional assignments beyond NUTR 4233 required. May be repeated up to 3 credits. Crosslisted with: HNDS 4233.

Prerequisite(s)/Corequisite(s): NUTR 5230. Students must be classified as a Graduate student to enroll in this course, NUTR 2110, NUTR 3110, FCSC 348.

Learning Outcomes
  1. Evaluate nutrition counseling strategies and tools in promoting behavior change and self-management.
  2. Apply behavior change theories and models to nutrition counseling sessions.
  3. Develop nutrition care plans for nutrition counseling clients.
  4. Analyze professionalism and ethics within nutrition counseling and education.
  5. Develop and present a nutrition education lesson based on current nutrition research.

View Learning Outcomes

NUTR 5240. Graduate Studies in Medical Nutrition Therapy II

3 Credits (3)

Continuation of HNDS 546. May be repeated up to 3 credits. Crosslisted with: NUTR 4240.

Prerequisite(s): Graduate student, NUTR 5230 and NUTR 4230L or consent of instructor.

Learning Outcomes
  1. Select appropriate medical nutrition therapy interventions for various disease processes.
  2. Master nutrition assessment of patients/clients utilizing the Nutrition Care Process model.
  3. Interpret medical terminology in patient chart notes and medical history records.
  4. Evaluate laws regulations concerning dietetics.

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NUTR 5610. Dietetic Intern Seminar

1 Credit (1)

Portfolio development for dietetic interns during supervised practice rotations. May be repeated up to 3 credits. Consent of Instructor required.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. CRDN 2: Apply evidence-based guidelines, systematic reviews and scientific literature.
  2. CRDN 3: Justify programs, products, services and care using appropriate evidence or data.
  3. CRDN 4: Evaluate emerging research for application in nutrition and dietetics practice.
  4. CRDN 6: Incorporate critical-thinking skills in overall practice.
  5. CRDN 1: Practice in compliance with current federal regulations and state statutes and rules, as applicable and in accordance with accreditation standards and the Scope of Nutrition and Dietetics Practice and Code of Ethics for the Profession of Nutrition and Dietetics.
  6. CRDN 2: Demonstrate professional writing skills in preparing professional communications.

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NUTR 5620. Dietetic Internship: Supervised Practice in Community Nutrition

1-8 Credits (2-6P)

Provides dietetic interns with a minimum of 500 clock hours of supervised practice in community nutrition to include an emphasis in Cooperative Extension Service. Dietetic interns work under the the guidance of faculty and community nutrition professionals. May be repeated up to 8 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. CRDN 1 Select indicators of program quality and/or customer service and measure achievement of objectives.
  2. CRDN 2 Apply evidence-based guidelines, systematic reviews and scientific literature.
  3. CRDN 4 Evaluate emerging research for application in nutrition and dietetics practice.
  4. CRDN 5 Conduct projects using appropriate research methods, ethical procedures and data analysis.
  5. CRDN 14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
  6. CRDN 1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
  7. CRDN 5 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
  8. CES Consult with organizations regarding food access for target populations.
  9. CES Evaluate the operation of Cooperative Extension Service nutrition programs in the areas of policies and procedures.
  10. 1 CES Develop and deliver nutrition presentations to client/consumer audiences on various topics related to client/consumer needs.
  11. 1 CES Ensure cultural relevancy and appropriateness of nutrition education.
  12. 1 CES Assess educational needs and provide nutrition counseling based on individual needs, knowledge, medical needs, and socioeconomic status.

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NUTR 5630. Community Nutrition for Dietetic Interns

3 Credits (3)

Advanced topics in community nutrition to include conducting community nutrition needs assessments, program planning and grant writing. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. CRDN 1 Select indicators of program quality and/or customer service and measure achievement of objectives.
  2. CRDN 2 Apply evidence-based guidelines, systematic reviews and scientific literature.
  3. CRDN 4 Evaluate emerging research for application in nutrition and dietetics practice.
  4. CRDN 5 Conduct projects using appropriate research methods, ethical procedures and data analysis.
  5. CRDN 14 Demonstrate advocacy on local, state or national legislative and regulatory issues or policies impacting the nutrition and dietetics profession.
  6. CRDN 1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
  7. CRDN 5 Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.
  8. CES Consult with organizations regarding food access for target populations.
  9. CES Ensure cultural relevancy and appropriateness of nutrition education.

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NUTR 5640. DI SUP PRACT FS MGT

1-5 Credits (2-10P)

Provides dietetic interns with a minimum of 300 clock hours of supervised practice in foodservice management. Dietetic interns work under the guidance of faculty and foodservice management professionals. Students must complete a total of 4 credit hours of NUTR 5640. May be repeated up to 5 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

NUTR 5650. Foodservice Management for Dietetic Interns

3 Credits (3)

Advanced topics in foodservice systems management to include business planning and marketing. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. CRDN 2: Demonstrate professional writing skills in preparing professional communications.
  2. CRDN 15: Practice and/or role play mentoring and precepting others.
  3. CRDN 4: Design, implement and evaluate presentations to target audiences.
  4. CRDN 3: Demonstrate active participation, teamwork and contributions in group setting.
  5. CRDN 7: Apply leadership skills to achieve desired outcomes.
  6. CRDN 8: Demonstrate negotiation skills.
  7. CRDN 4: Apply current informatics technology to develop, store, retrieve and disseminate information and data.
  8. CRDN 6: Analyze quality, financial and productivity data for use in planning.
  9. CRDN 7: Conduct feasibility studies for products, programs, or services with consideration of costs and benefits.
  10. 1 CRDN 8: Develop a plan to provide or develop a product, program, or service that includes a budget, staffing needs, equipment and supplies.

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NUTR 5660. Dietetic Internship: Supervised Practice in Clinical Dietetics

1-8 Credits (2-16P)

Provides dietetic interns with a minimum of 500 clock hours of supervised practice in clinical dietetics. Dietetic interns work under the guidance of faculty and dietetics professionals. May be repeated up to 8 credits. Consent of Instructor required. Restricted to: HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. CRDN 1 Select indicators of program quality and/or customer service and measure achievement of objectives.
  2. CRDN 4 Function as a member of interprofessional teams.
  3. CRDN 11 Show cultural competence/sensitivity in interactions with clients, colleagues and staff.
  4. CRDN 1 Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
  5. CRDN 2 Conduct nutrition focused physical exams.
  6. CRDN 3 Demonstrate effective communication skills for clinical and customer services in a variety of formats

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NUTR 5670. Nutrition Care Process for Dietetic Interns

3 Credits (3)

Advanced topics in nutrition care process and model to include medical nutrition therapy and evidence-based research and outcomes assessment in clinical dietetics. Consent of Instructor required.

Prerequisite(s): Acceptance into Dietetic Internship.Restricted to: HNDS majors.

Learning Outcomes
  1. CRDN 2: Apply evidence-based guidelines, systematic reviews and scientific literature.
  2. CRDN 3: Justify programs, products, services and care using appropriate evidence or data.
  3. CRDN 4: Evaluate emerging research for application in nutrition and diet.
  4. CRDN 4 Evaluate emerging research for application in dietetics practice.
  5. CRDN 2 Demonstrate professional writing skills in preparing professional communication. Perform the nutrition care process and use standardized nutrition language for individuals, groups, and populations of differing ages and health status, in a variety of settings.
  6. CRND 2 Conduct nutrition focused physical exams.

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NUTR 5680. Review Course for National RD Exam

3 Credits (3)

Completion of dietetic internship portfolio and preparation for the national registration examination for dietitians. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: exclude HNDS majors.

Prerequisite(s): Acceptance into Dietetic Internship.

Learning Outcomes
  1. Demonstrate readiness to take the National Registration Examination for Dietitians.
  2. Completion of all requirements of the NMSU Dietetic Internship.
  3. Completion of all requirements to receive a Master of Science in Family Consumer Sciences from New Mexico State University

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NUTR 5991. Special Research Programs

1-4 Credits (1-4)

Individual investigations either analytical or experimental. Maximum of 4 credits per semester and no more than 6 credits toward a degree. May be repeated up to 6 credits.

Prerequisite(s): Graduate Student.

Learning Outcomes
  1. Develop analytical or experimental research skills in the areas of human nutrition and dietetics.

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NUTR 5996. Special Topics

1-4 Credits (1-4)

Specific subjects to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a total of 9 credits toward a degree. May be repeated up to 9 credits. Consent of Instructor required.

Prerequisite(s): Graduate student.

Learning Outcomes
  1. Evaluate issues surrounding advanced nutrition and dietetics topics.

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