Undergraduate Contact Information

Foods & Nutrition Program

Monica Luby, M.S., R.D.
DPD Director
Henderson Hall
First Floor
Room 152

Phone: (973) 290-4092
Email: mluby@cse.edu



Graduate Contact Information

Foods & Nutrition Program

Dr. Marie Boyle, RD
Program Chairperson
Henderson Hall
First Floor
Room 150

Phone: (973) 290-4127
Email: mboyle01@cse.edu



Foods and Nutrition

Overview & Mission

Bachelor of Science in Foods and Nutrition

The undergraduate Foods and Nutrition program is designed to provide students with the knowledge and skills for entry into foods, nutrition and dietetics-related professions or advanced study.  The curriculum is designed to offer two concentrations.  The Didactic Program in Dietetics (DPD) is designed for students who wish to enter the profession of dietetics with the goal of becoming a Registered Dietitian (RD). Students who successfully meet degree and DPD program requirements receive a verification statement that makes them eligible to apply to a dietetic internship program to obtain the credentialing requirements for becoming a Registered Dietitian.  The General Studies in Foods and Nutrition (GSFN) is designed to allow students more flexibility in planning their career path. Students are encouraged to combine their FN studies with either a second major or a minor, offering the opportunity for students to expand their personal interests in other health-related areas such as fitness and wellness, nutrition research, public health or opportunities within the food and pharmaceutical industries.

The Program encourages students to adopt an integrated, holistic approach to understanding the food and nutritional needs of individuals, through a rigorous course of study that provides a strong foundation in the sciences and liberal arts. Emphasis on personal enrichment with leadership, social responsibility, service and ethics within a diverse society is central to the Program’s mission.

The Bachelor of Science degree in Foods and Nutrition Didactic Program in Dietetics concentration is currently granted continuing accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (formerly, the American Dietetic Association ). 

Combined Degree Program: B.S. in Foods and Nutrition/M.S. in Nutrition

The College of Saint Elizabeth offers a Combined Degree Program (B.S. in Foods & Nutrition/M.S. in Nutrition) offered through the undergraduate Didactic Program in Dietetics (DPD) concentration. The M.S. program emphasizes nutrition and health promotion, wellness, leadership, and health advocacy. Eligible undergraduate students can earn both a bachelor’s and master’s degree in a unique combined program format. Students complete 9 graduate credits in partial fulfillment of the 30 credits required for the M.S. degree in Nutrition during their senior/fourth year of study. These 9 credits also fulfill the DPD concentration requirements. Students interested in the B.S./M.S. program option must meet the program’s eligibility criteria.  Students completing the B.S./M.S. program may apply to the College of Saint Elizabeth Dietetic Internship under a Pre-Select Option. This option is only available to students completing the combined degree program.  

Master of Science in Nutrition

The 30-credit online graduate program in nutrition combines advanced study in nutrition and health promotion with a unique, competency-based curriculum that provides nutrition and health professionals with a broad perspective of current issues in nutrition research and ethics, health promotion and healthy aging, counseling and communications, and public health and program planning. The Program emphasizes ways to incorporate new research and technology, evidence-based applications, and entrepreneurial skills into the practice of nutrition. Certificate Programs in Sports Nutrition & Wellness, Entrepreneurial Nutrition Practice, or Community Nutrition and Wellness are available.  All courses are offered online; some electives may be offered in an accelerated weekend format on campus.

Nutrition professionals develop skills to assume leadership roles in delivering nutrition and wellness-related services in a variety of settings.   The Program prepares students for a variety of career opportunities in business, government, health care, and education.  Graduates work in private practice, nutrition education, school systems, the food and pharmaceutical industries, clinical and corporate research, community organizations, hospitals, public health agencies, work site wellness and health promotion programs, and fitness facilities.

Dietetic Internship Program

The Dietetic Internship Program (DI) provides supervised practice in dietetics to individuals who have a baccalaureate degree and who have completed the Didactic Program in Dietetics (DPD) requirements of the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. 

After completing the Program, interns receive a verification statement of program completion and are eligible to take the national examination to become a Registered Dietitian (RD).  The Program provides a choice of two concentration areas; Nutrition Education and Counseling (NEC) and Food and Nutrition Business and Communications (FNBC). The Program is designed to ensure training and skills in the practice competencies established for entry-level dietitians.

The Dietetic Internship Program is currently granted continued accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics. 

Statement of Accreditation Status

The Didactic Program in Dietetics and the Dietetic Internship Program are currently granted continued accreditation by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics, and are accredited through 2015.  

ACEND is recognized by the U.S. Department of Education. This recognition affirms that ACEND meets national standards and is a reliable authority on the quality of nutrition and dietetics education programs. ACEND can be contacted at 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606 or www.eatright.org.



Student Outcomes

Bachelor of Science in Foods in Nutrition

Didactic Program in Dietetics

  1. Prepare students for the professional practice of dietetics through a program that meets ACEND Foundation Knowledge Requirements and Learning Outcomes within a multidisciplinary liberal arts curriculum.
  2. Integrate learning opportunities for students to develop personal and professional ethics and social responsibility required for dietetics practice.
  3. Prepare students with the foundational skills necessary for lifelong learning and to assume roles for continued professional development in dietetics, leadership and service to the community through student advising and active learning experiences.

 

General Studies in Foods and Nutrition

  1. Prepare students in general studies in foods and nutrition which may be combined with another area of study (i.e., business, communication, allied health, or as entry to pre-medical studies, etc) for a special career in foods and nutrition, and preparation for graduate studies.
  2. Integrate foods and nutrition-related learning opportunities for students to develop qualities of personal and professional ethics, social responsibility, service, leadership and an appreciation for lifelong learning.

 

Master of Science in Nutrition

  1. Demonstrate acquisition of knowledge and the ability to evaluate and communicate nutrition information through completion of a capstone experience.
  2. Demonstrate attributes of professional development to be effective and productive citizens and life-long learners in a global society.
  3. Promote professional leadership and ethical practice in a spirit of service to the community.

 

Dietetic Internship Program

  1. Prepare students for entry level positions in dietetics with an emphasis on developing knowledge and practice skills in the concentration area selected; either Nutrition Education and Counseling or Food and Nutrition Business and Communications while meeting the Competencies/Learning Outcomes for Dietetic Internship Programs as established by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).
  2. Provide a supportive environment in which students develop leadership and professional dietetic practice skills through self-assessment of competence in chosen concentration and initiation of draft professional portfolio.
  3. Promote ethical practice in a spirit of service and social responsibility.

Graduates

The professional field of foods, nutrition and dietetics is a dynamic career choice in today’s health and consumer oriented society. This field offers the potential for a wide variety of employment options within the food industry, communications and health-related fields.

Our graduates have developed successful careers in healthcare and the pharmaceutical industry, the food industry as regulatory affairs specialists or as supermarket specialists, in communications as food writers, in education, community and public health agencies, and in the areas of nutrition counseling, corporate wellness, personal health, lifestyle motivation, and fitness.

Many graduates complete their program requirements to become Registered Dietitians. As RDs they are highly trained and qualified to offer specialized, in-depth medical nutrition and preventive nutritional care to patients and clients. For more information on careers in dietetics please see the Academy of Nutrition and Dietetics website at www.eatright.org.

Foods & Nutrition Program


Course Listing

Course level: 100 | 200 | 300 | 400 | 500 | 600

FN-100

Professional Preparation

Credit Hours: 1

Career opportunities in foods, nutrition and dietetics are introduced. Emphasis is placed on academic and pre-professional preparation. Guest speakers from various areas of professional practice supplement lectures (1 Credit; Grading Pass/Fail; Prerequisites: None).
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FN-200

Intro Food Science

Credit Hours: 4

Principles of food science are introduced with an emphasis on the function of ingredients in food systems. Scientific and sensory evaluation techniques are presented. Students are introduced to scientific writing. Includes a required laboratory session (4 Credits; Grading for lab is Pass/Fail; Offered fall semester; Prerequisites: None).
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FN-200L

Lab Intro Food Science

Credit Hours: 0


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FN-210

Basic Human Nutrition

Credit Hours: 4

Students study the essential nutrients, the physiologic processes of digestion, absorption, and metabolism, and the nutritional requirements for the adult. Discussion of nutrition related to fitness and major health diseases/disorders is included. Students gain basic skills in nutritional assessment, computations, nutrient analysis, and meal management concepts for individuals and groups. Critical reading of the literature is introduced (4 Credits; Offered fall and spring semesters, and summer as needed; Prerequisites: None).
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FN-235

Methods of Nutrition Education

Credit Hours: 4

Counseling and learning theories are introduced. Developmental or age-related learning concepts are explored to promote effective nutrition education in a variety of settings. Students increase familiarity with use of appropriate nutrition resources and communicating nutrition science. Focus is placed on student development in the application and skill for the planning, implementation and evaluation of nutrition education programs and materials for diverse audiences. Students complete a nutrition education portfolio which includes a community-based teaching session (4 credits; Offered fall semester; Prerequisite: FN 210 Basic Human Nutrition).
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FN-300

Food Production Systems w/Lab

Credit Hours: 4

FN 300Food Production Systems: Principles and theories of food production and delivery systems, subsystems operations and management of food service; emphasizes Hazardous Analysis and Critical Control Points (HACCP), environmental principles and quality standards. Students complete ServSafe' certification. Includes weekly laboratory/field experience in application of food production systems (4 credits; Offered fall semester; Prerequisites: FN200 Introduction to Food Science, FN 210 Basic Human Nutrition).
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FN-320

Nutritional Biochemistry I

Credit Hours: 4

This course provides an in-depth study of macronutrients and their specific functions in metabolic processes integrating human physiology, biochemistry, genetics and human nutrition (4 Credits; Offered fall semester; Prerequisites: FN 210 Basic Human Nutrition, CHEM 121 Intro to Chemistry, CHEM 123 Intro to Organic Chemistry).
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FN-323

Nutrition in the Life Cycle

Credit Hours: 4

An exploration of the nutritional needs and dietary recommendations of people throughout the life cycle from pregnancy to the older adult is presented. Physiological and environmental factors which affect nutritional status are discussed. Case studies are introduced. An exploration of the nutritional needs and dietary recommendations of people throughout the life cycle from pregnancy to the older adult in normal health and under special considerations. Physiological and environmental factors which affect nutritional status are discussed. Major government programs for populations at risk are identified. Case studies are introduced (4 credits; Offered spring semester; Prerequisites: FN 210 Basic Human Nutrition; Co-requisite: BIO 117 Human Physiology).
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FN-325

Nutritional BioChemistry II

Credit Hours: 4

This course provides an in-depth study of micronutrients and their specific functions in metabolic processes integrating human physiology, biochemistry, genetics and human nutrition (4 Credits; Offered spring semester; Prerequisites: FN 325 Nutritional Biochemistry I or CHEM325 Biochemistry II )
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FN-400

Prof Practice Dietetics,Food & Nutrition

Credit Hours: 1

Reviews current professional practice requirements in dietetics and related fields. Provides direction for preparation for career transition? supervised practice, graduate education, or employment. Student Achievement Portfolios are reviewed (1 Credit; Grading Pass/Fail; Offered fall semester; Senior standing).
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FN-405

Food Science &Experimental Foods

Credit Hours: 4

Advanced concepts of food science, food technology, and recipe development are integrated into laboratory work in experimental design and evaluation. Students complete an independent research project. Scientific report writing is emphasized (4 Credits; Offered spring semester; Prerequisite: FN 200 Introduction to Food Science; CHEM 121 Intro to Chemistry and CHEM 123 Intro to Organic Chemistry).
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FN-405L

Lab:Food Science and Exp Foods

Credit Hours: 0

Lab - Advanced concepts of food science, food technology, and recipe development are integrated into laboratory work in experimental design and evaluation. Students complete an independent research project. Scientific report writing is emphasized. Offered spring semester; Prerequisite: FN 200 Introduction to Food Science; CHEM 121 Intro to Chemistry and CHEM 123 Intro to Organic Chemistry).
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FN-435

Management in Dietetics Practice

Credit Hours: 4

An in-depth study of the organization, management and evaluation of dietetic services in health care, schools and entrepreneurial operations. Emphasizes the application of resource management: human, financial, facilities, and quality assurance; examines issues of accreditation, legislative and regulatory. Students develop an independent business plan (4 Credits; Prerequisites: FN 300 Food Production Systems, MATH 119 Statistics and BUS 121 Accounting and Finance for HC Professionals).
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FN-463

Nutrition Research Communication Seminar

Credit Hours: 2

Reviews research methodologies. Students gain an understanding in the application and evaluation of research methods (2 Credits; Offered fall semester; Senior standing).
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FN-490

Capstone in Food and Nutrition

Credit Hours: 1

Students present an in-depth professional presentation on a selected discipline-related topic and complete a comprehensive examination. Student Achievement Portfolios are finalized (1 Credit; Offered spring semester; Grading Pass with Honors, Pass or Fail; Senior standing).
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FN-491

Independent Study

Credit Hours: 3

Open either semester to senior Foods and Nutrition students with departmental approval. Students must demonstrate initiative in accepting responsibility and cooperation within the department to warrant the necessary extra time for a personal enrichment program. An outline and a time plan will be submitted at the time of requesting faculty approval.
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FN-500

Community Nutrition

Credit Hours: 3

Principles of community nutrition program planning, assessment, intervention development and evaluation; social, cultural, health and illness concepts are explored. U.S. public health nutrition policies, programs and practices are presented. Students are introduced to public policy advocacy in nutrition (3 Credits; Offered fall semester; Prerequisites: FN 235 Methods of Nutrition Education and FN 323 Nutrition in the Life Cycle; Co-requisite: FN 507 Service Learning in Community Nutrition).
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FN-501

Medical Nutr Therapy I

Credit Hours: 3

Examines the etiology, pathophysiology, risk factors and clinical findings of several disease/disorder states. Emphasis is placed on the application of medical nutrition therapy in the management of acute and chronic conditions. Ethical issues and standards of practice are presented. Evidence-analysis research is introduced. Access to the A.N.D. Evidence Analysis Library is required. Taught concurrently with FN 502 (3 Credits; Offered fall semester; Prerequisites: FN 320 Nutritional Biochemistry I and FN 325 Nutritional Biochemistry II; FN 323 Nutrition in the Life Cycle, and Co-requisite: FN 502 Medical Nutrition Practice I).
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FN-502

Medical Nutrition Practice I

Credit Hours: 1

Application to the practice of medical nutrition therapy is covered through the use of guided readings, evidence-based practice and case studies to foster critical thinking in clinical care. MN Practice I focuses on the nutrition care process of assessment and diagnosis of nutritional status; basics of meal planning and calculations for nutrition support. Cultural competency in healthcare is integrated. Development of interviewing skills is emphasized. This course is taught concurrently with FN 501 (1 Credit Laboratory; Offered fall semester; Prerequisites: FN 320 Nutritional Biochemistry I and FN 325 Nutritional Biochemistry II; FN 323 Nutrition in the Life Cycle; and Co-requisite: FN 501 Medical Nutrition Therapy I).
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FN-503

Medical Nutrition Therapy II

Credit Hours: 3

This course in a continuation of MNT I. Examines the etiology, pathophysiology, risk factors and clinical findings of several disease/disorder states. Emphasis is placed on the application of medical nutrition therapy in the management of acute and chronic conditions. Ethical issues and standards of practice are presented. Evidence-analysis research is integrated. Access to the A.N.D. Evidence Analysis Library is required. Taught concurrently with FN 504 (3 Credits; Offered spring semester; Prerequisite: FN 501 Medical Nutrition Therapy I and FN 502 Medical Nutrition Practice I; Co-requisite: FN 504 Medical Nutrition Practice II).
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FN-504

Medical Nutrion Practice II

Credit Hours: 1

A continuation of Medical Nutrition Practice I. Application to the practice of medical nutrition therapy is covered through the use of practice standards, evidence-based practice and case studies to foster critical thinking in clinical care. MN Practice II expands on the nutrition care process with emphasis on nutrition intervention and nutrition care outcomes. Cultural competency in healthcare is integrated. Focus is placed on the development of counseling skills. This course is taught concurrently with FN 503. May involve off campus travel (1 Credit Laboratory; Offered spring semester; Prerequisite: FN 501 Medical Nutrition Therapy I and FN 502 Medical Nutrition Practice I; Co-requisite: FN 503 Medical Nutrition Therapy II).
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FN-507

Service Learning in Community Nutrition

Credit Hours: 1

Students apply discipline-related knowledge to a community nutrition setting through a service learning field experience. A service-learning portfolio is developed (1 Credit; offered fall semester; Co-requisite: FN 500 Community Nutrition).
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FN-510

Exercise Physiology and Kinesiology

Credit Hours: 4

This course is the study of anatomy, physiology, and the mechanics of body movement. The course integrates physiological bases of exercise with application to exercising individuals. The effects of exercise on the major physiological systems (cellular, cardiovascular, thermoregulatory, pulmonary, renal, body fluids, hormonal) are discussed. Topics include energy expenditure, substrate metabolism, and hydration. Includes laboratory component with practice of techniques for collection of and analyses of physiological data (i.e., basal metabolism, body composition, pulmonary functions,VO2 measurements, strength testing).
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FN-515

Professional Fitness&Training Assessment

Credit Hours: 3

This course will provide the basic principles of fitness for prospective fitness professionals. Students learn how to develop a personalized fitness program that includes body composition assessment, weight training, stretching, and cardiovascular programs. Includes hands-on experience in conducting fitness assessments and muscular strength training. Discussion topics include exercise risks and safety issues, among others. Students learn techniques for complete fitness evaluation in accordance with national guidelines and fitness planning methods.
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FN-525

Concepts in Dietetics Practice

Credit Hours: 1

This course provides an overview of evidence-based theory and practice related to the field of dietetics. Topics include: the Nutrition Care Process with detailed examination of components of nutrition assessment, principles of nutrition diagnosis and documentation, elements of nutrition intervention, nutrition care outcomes domains; introduction to interviewing and counseling techniques; pathophysiology of nutrition-related chronic diseases; and examination of food service management and systems especially as related to Child Nutrition Programs. The learning experience includes interactive role-playing and case studies. Summer assignments are required. This course includes a program orientation providing preparation for supervised practice. Offered Summer 3 only. Restricted to Dietetic Internship Program Cohort.
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FN-601

Supervised Practice in Dietetics I

Credit Hours: 4

Supervised practice in dietetics: clinical dietetics, departmental management, community nutrition, professional development, and concentration area. Supervised practice involves 32 hours on site weekly. Pass/fail only. Offered fall semester only. Restricted to Dietetic Internship Program Cohort. Pre-requisites: FN 525; Co-requisites: FN 603.
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FN-603

Applied Concepts Clinical Nutr Practice

Credit Hours: 3

This course provides a comprehensive examination of various nutrition-related clinical diagnoses and the rationale for specific medical nutrition therapies, including enteral/parenteral nutrition support; medical food, vitamin and mineral supplements; special accommodations or assistance for feeding and nutrition education with an emphasis on current practice guidelines and the Nutrition Care Process. Course includes lectures and simulated supervised practice component in the form of case studies and field trips. Offered Fall only. Restricted to Dietetic Internship Program Cohort. Pre-requisites: (MS in Nutrition Courses); Co-requisites: FN 601 Or FN 611 Monday seminar meets for 14 weeks ' 5 hours a week -35 hours of lecture and 32 of simulated supervised practice
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FN-607

Supervised Practice in Dietetics II

Credit Hours: 4

Supervised practice in dietetics continued from FN601. Supervised practice involves 32 hours on site weekly. Pass/fail only. Offered spring semester only. Restricted to Dietetic Internship Program Cohort. Pre-requisites:FN 525, FN 603, FN620, FN 601; Co-requisites: FN 617, FN 636, Either FN 632 Or FN 634.
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FN-609

Supervised Practice in Dietetics III

Credit Hours: 2

Supervised practice in dietetics continued from FN 607. Offered summer only. Supervised Practice includes 32-40 hours on site weekly.Weekly lecture seminar may be required. Includes a three full time week culminating experience. Pass/fail only. Offered summer only.
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FN-611

Part Time Superv'd Prac in Dietetics I

Credit Hours: 3

For the part-time dietetic intern. Supervised practice in dietetics: clinical dietetics, departmental management, community nutrition, professional development, and selected concentration area. Supervised practice involves 24 hours on site weekly. Pass/fail only. Offered fall semester only. Restricted to Dietetic Internship Program Cohort. Pre-requisites: FN 525; Co-requisites: FN 603.
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FN-614

Applied Concepts in Clinical Nutrition I

Credit Hours: 3

This course provides a comprehensive examination of various nutrition-related clinical diagnoses and the rationale for specific medical nutrition therapies, including enteral/parenteral nutrition support; medical food, vitamin and mineral supplements; special accommodations or assistance for feeding and nutrition education with an emphasis on current practice guidelines and the Nutrition Care Process. Evidenced based case study presentations are included. Offered Fall only. Restricted to Dietetic Internship Program Cohort.
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FN-615

Part Time Superv'd Pract in Diet II

Credit Hours: 3

For the part-time dietetic intern. Supervised practice in dietetics continued from FN611. Supervised practice involves 24 hours on site weekly. Pass/fail only. Offered spring semester only. Restricted to Dietetic Internship Program Cohort. Pre-requisites: FN 525, FN 603, FN620, FN 611, Co-requisites: FN 617, FN 636, FN 634
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FN-619

Part Time Superv'd Practice in Diet III

Credit Hours: 2

For the part-time dietetic intern. Supervised practice in dietetics continued from FN615. Supervised practice involves 32 hours on site weekly. A full time three week full time culminating experience is included. Pass/Fail only. Offered fall semester only. Restricted to Dietetic Internship Program Cohort. Pre-requisites: FN 525, FN 603, FN 620, FN617, FN 636, FN 611, FN 615, FN 634; Co-requisites: FN 632
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FN-620

Child/Adolescent Nutrition

Credit Hours: 2

Physiological aspects of normal growth from conception through adolescence with an emphasis on nutritional needs will be covered. Contemporary nutritional interventions for childhood disorders will be reviewed and evaluated using a seminar format. (Offered Winter Interim Session, Required for Dietetic Interns) Offered Spring B Session, Required for Dietetic Interns
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FN-621

Nutrition Research Seminar

Credit Hours: 1

Emerging topics of interest in nutrition will be identified and presented in seminar format by the students participating in this course. Students may repeat this class for a total of 2 elective credits.
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FN-622

Critical Care Nutrition

Credit Hours: 2

This course provides an overview of the path physiological background of critical illness and the rationale for specific types of nutritional management. The history of enteral and parenteral nutrition is presented. Emphasis is placed on reviewing the principles of nutrition assessment; the biochemistry of stress and starvation; types of enteral and parenteral feedings; access for nutrition support; and the initiation, advancement, and discontinuation of nutrition support. This course integrates concepts of biochemistry, physiology, and nutrition to develop a theoretical base for application of nutritional care during situations of normal or abnormal fuel utilization in patients who require alternative feeding methods. Other topics include the use of specialized enteral products; patient monitoring, evaluation, and management; home nutrition support; and the professional issues associated with the use of nutrition support.
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MCFN-622

Nutrition Applic of Psych/Social Issues

Credit Hours: 3

Strategies for and skills in counseling the individual client or the group are developed. Cross-cultural counseling and cultural competence are discussed. Concepts such as motivation, behavior change and leadership as they apply to the nutrition professional are presented. Utilizes focus group techniques in needs assessment and program planning. Students explore the implications of sociological changes and their impact on the delivery of nutrition services from different perspectives such as public policy planning, entrepreneurship, and the administration of community-based nutrition programs.
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FN-623

Food,Society & Spirituality

Credit Hours: 3

This course introduces the major thinkers and trends regarding food, society and spirituality. The course examines current research and thinking regarding the role of food, nutrition, and health across cultures, generations, and religions. Discussions of topics such as the role of spirituality in physical and emotional health, alternative futures of food systems, the slow food movement, diet-free living, and the effects of food on one's spiritual and physical well being are presented in a seminar format.
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FN-624

Integrative Nutrition & Hlth Therapies

Credit Hours: 3

An introduction to complementary and alternative medicine and the current status of research on key alternative medical therapies. The development, philosophy, and treatment approaches of key alternative medical practices are reviewed, including: Mind/Body Interventions, Alternative Systems of Medical Practice, Manual Healing, and Herbal Medicine. The effectiveness of herbal therapies, nutrient supplementation, and the use of nutraceuticals/functional foods in the prevention and treatment of disease will be investigated.
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FN-625

Nutrition & Aging

Credit Hours: 2

An overview of nutrition and health-related issues for older adults. Examination of the current status of research on key geriatric nutrition issues is included. The incidence, risks, development, and recommendations for prevention of chronic conditions and diseases of the elderly are discussed. The effectiveness of various treatment modalities including dietary intervention, nutrient supplementation, pharmaceuticals, and the use of alternative therapies in the prevention and treatment of these conditions are investigated using seminar format. Current consumer and health professional resources for the geriatric population are evaluated.
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FN-626

Intro to Public Hlth Nutr and Wellness

Credit Hours: 3

This course provides a conceptual overview of the role of health promotion and wellness in contemporary health care. Emphasis will be placed on the manager's role, responsibilities and involvement in developing, implementing, and evaluating health promotion programs. Topics covered include an introduction to health behavior theory, individual and community health needs assessment, and the application of grantsmanship and evaluation techniques to health promotion.
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FN-627

Women's Nutrition & Health

Credit Hours: 2

An overview of nutrition and health-related issues for women at all stages of the life cycle. Examination of the current status of research on key nutrition issues for women is included. The incidence, risks, development, and recommendations for prevention of chronic conditions and diseases of women are discussed. The effectiveness of various treatment modalities including dietary intervention, nutrient supplementation, pharmaceuticals, and the use of alternative therapies in the prevention and treatment of these conditions are investigated using a seminar format. Current consumer and health professional resources for women's health issues are evaluated.
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FN-629

Nutrition Assessment

Credit Hours: 2

Application to the practice of nutritional assessment is covered including anthropometrics, biochemistry, and chemical assessment techniques for adults and children. Principles of interviewing and nutrition counseling are presented. Lecture 1 hour, laboratory 2 hours.
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FN-630

Interventions and Strat for Weight Mgt

Credit Hours: 3

Issues in weight management and obesity in children and adults will be investigated and for normal individuals and those with eating and metabolic disorders will be investigated and discussed using a seminar/workshop format. Principles of weight management including epidemiology, etiology, nutritional, behavioral, surgical, and pharmaceutical interventions will be reviewed. Diagnostic Criteria for the major eating disorders will be emphasized so that students have the ability to distinguish individuals at risk. Etiology, treatment and prognosis of the disorders will also be addressed.
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FN-631

Food Security

Credit Hours: 2

An in-depth exploration of causes and policy issues related to food security in the United States and in developing countries. Consideration of the global food system, food aid, and the roles of USAID, the World Bank, and voluntary agencies in meeting the nutritional needs of the world's low-income, food deficit countries will be given. The U.S. government food-related programs will be investigated and critical analysis of these food assistance programs will be presented using a seminar format.
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FN-632

Appld Concpts in Nutr Edu and Counseling

Credit Hours: 3

This course examines the role of dietetics practitioners in promoting general health and wellness for individuals and groups in a community setting. Application of key theoretical models of behavior change and evidence-based intervention strategies is explored. Strategies for and skills in counseling the individual client and group are examined and applied. Additional topics include principles of developing, implementing, and evaluating community nutrition programs; nutrition health education models; and cultural competence. Restricted to Dietetic Internship Cohort; Offered both semesters. Pre-requisites: FN 525, FN 603, FN620, FN 617, FN 601, Or FN 611; Co-requisites: FN 607 or FN 619.
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FN-634

Appd Cnpt in Food and Nutr Bus and Comm

Credit Hours: 3

This course examines the role of dietetics practitioners in promoting general health and wellness for individuals and groups through social marketing using media formats such as television, radio and print. Emphasis is place on the communication of evidenced based practice guidelines to consumers in a retail environment. Additional topics include the application of nutrition labeling regulatory compliance. Restricted to Dietetic Internship Cohort; offered Spring only. Pre-requisites: FN 525, FN 603, FN620, FN 617, FN 601 Or FN 611; Co-requisites: FN 607 OR FN 615.
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FN-635

Concepts in Pharmacology

Credit Hours: 3

This course provides a study of the basic principles of pharmacology, including major drug classes and their common uses, drug distribution, side effects, drug-drug interactions and drug nutrient interactions. This course is designed to give the nutritionist an understanding of drug effects and the consequences of system alterations and its effects on drug action. Prerequisites: Biochemistry and Human Physiology
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FN-636

Concepts in Community Nutr Dietetics Res

Credit Hours: 1

This course includes implementation of a community nutrition proposal and a community service project to fulfill 96 supervised practice hours. Offered Spring B only. Restricted to Dietetic Internship Cohort. Pre-requisites: FN 603, FN 620, FN 617, FN 601 Or FN 611, FN 677 Program Design & Management in Nutrition; Co-requisites: FN 607 OR FN 615.
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MCFN-638

Nutrition Applic of Tech/Ethical Issues

Credit Hours: 3

This course provides students with an overview of important nutrition-related technological and ethical issues in a seminar format. Critical examination and evaluation of current professional and layperson literature concerning such topics as genetics, biotechnology, supplements, and nutraceuticals, among others. Students gain experience using a variety of technologies to gather or deliver nutrition information/education. Readings, case studies, and discussions are used to facilitate development of ethical decision making related to nutrition services. Students explore the different professional codes of ethics for allied health professionals.
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FN-650

Advanced Nutrition and Metabolism

Credit Hours: 3

This course provides an in-depth study of current knowledge/literature of the regulation of protein, carbohydrate, lipid, and micronutrient metabolism in health and disease. Includes advanced study of digestion and absorption; transport and utilization; nutrient structure /function relationships; and the integration and regulation of macronutrient and micronutrient metabolism. Pharmacology; immunology; and related applications are included. The course provides a case-oriented application of human metabolism to understanding health-related problems. Current issues/literature related to the micronutrients, phytochemicals, and nutraceuticals in relation to health promotion and disease prevention are presented. Prerequisites: Undergraduate courses in Biochemistry and Advanced Nutrition.
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FN-653

Concepts in Nutrition Counseling

Credit Hours: 3

This course examines the role of dietetics practitioners in promoting general health and wellness for individuals and groups in a community setting. Application of key theoretical models of behavior change and evidence-based intervention strategies is explored. Strategies for and skills in counseling the individual client and group are examined and applied. Additional topics include principles of developing, implementing, and evaluating community nutrition programs; nutrition health education models; and cultural competence.
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FN-655

Research Methods for Health Profession

Credit Hours: 3

Principles and procedures of research, proposal writing, planning and design, methodology, and statistical analysis of research conducted in the area of human, clinical, and community nutrition. Grant writing is presented. Students gain practical application of research techniques, project management, and the evaluation of published research. Students are required to write a proposal for a research project. Prerequisite: An undergraduate course in Statistics.
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FN-657

Current Topics in Preventive Nutrition

Credit Hours: 3

A critical review of the professional literature on obesity, diabetes, cardiovascular disease, cancer, and osteoporosis, and discussion of its application to professional practice. Prerequisites: Completion of FN 650 (Advanced Nutrition and Metabolism) and FN 655 (Research Methods)
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FN-663

Global Food Issues Lessons in Film

Credit Hours: 3

In this course students will explore connections in the food system among food, agriculture, the environment, and public health, considering factors such as economics, population, and equity. Students will gain a systems perspective on current problems related to global food issues and health through the study of recent films/documentaries. Students think critically using a systems orientation about the relationship between the food supply and public health, as well as alternative approaches to achieving both local and global food security. Emphasis will be placed on the sustainability of the current system, the external costs of food choices, and the role of nutrition professionals and consumers in sustaining a healthful global food supply.
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FN-665

Food Laws and Regulations

Credit Hours: 3

The course will focus on the basic principles of food laws and regulation with emphasis on nutrient labeling, health claims and federal agencies.
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FN-670

Professional Communications Seminar

Credit Hours: 3

Course includes guided practice in writing for a variety of audiences and formats, including social media. Students learn to present their work as evidence-based arguments and to revise it for organization, clarity, and flow.
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FN-671

Sports Nutrition for Hlth & Performance

Credit Hours: 3

The course develops the student's understanding of the benefits and components of fitness and how nutrition impacts health and physical performance. The student will gain an understanding of the energy systems, fuels, and nutrients required to optimally support physical performance across the lifespan. Other topics covered include: national health promotion goals and recommendations, weight management, eating disorders, dietary supplements and ergogenic aids, sports nutrition quackery, meal selections for pre- and post-competition and training, and current research in performance nutrition.
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FN-677

Program Design & Mgt in Community Nutr

Credit Hours: 3

Study of the management and delivery of nutrition services in the community. Assists the student in program planning, including needs assessment, interpretation of the mission statement, goal setting, establishing objectives, program implementation and evaluation to measure outcomes. Principles of program administration are included: marketing, budget and fiscal management. Discusses issues and problems influencing delivery of nutritional care: access, resources, urbanization, socioeconomics, and health values. Case studies are utilized and strategies to improve/extend nutrition care in the human services model are presented. Examines nutrition and health education models to design educational and community-based programs. A project is required.
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FN-680

Action Research Proj Food and Hlth Lit

Credit Hours: 3

The development of a nutrition project in accordance with current nutrition research. Action Research projects integrate service learning in practice and match specific intervention strategies to audience/facility needs and project outcomes. (Prerequisites: FN 655)
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FN-683

Special Topics

Credit Hours: 3

An in-depth exploration of a specific topic that is of current interest to graduate students in nutrition. Approval of the Program Director is required to register.
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FN-685

Independent Study

Credit Hours: 3

This course involves independent study or practice in areas relative to the field of nutrition and of individual special interest. The student and faculty advisor develop appropriate goals for the project that is then presented in a formal proposal. This course may require the preparation of a final paper and presentation. May be taken for 1 - 3 credits.
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FN-695

Capstone Evidence Analysis Portfolio

Credit Hours: 3

The Capstone portfolio is a document that demonstrates the acquisition of the student's knowledge and skills and can include a collection of projects compiled to demonstrate the student's proficiency in nutrition. Requires faculty advisement and approval regarding organization and topic for Evidence Analysis component of the portfolio. A formal written and oral presentation of the capstone portfolio is required.
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FN-699

Thesis

Credit Hours: 3

An exploration of an area or special research topic of current interest in nutrition. This thesis option provides for an individually initiated research project carried out under the direction of a faculty sponsor. This option involves acceptance of a research proposal (see FN 655) and independent research. Prerequisite: FN 655. This option is taken in place of FN 695.
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