Study of acute chronic disease processes in relationship to the most current principles of the nutrition care process with attention to surgery and critical care, renal, transplant and parenteral and enteral conditions. Prerequisite: 571.
Upon completion of Nutrition and Cancer, participants will have a fundamental understanding of how particular nutrients impact tumor promotion or prevention, the mechanisms of action, and translatability of these findings the the clinic.
During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills. Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client. Develop and demonstrate professional characteristics expected of a dietitian. Develop, conduct, supervise and evaluate a community nutrition intervention project. Provide nutitional care for individuals and groups in community-based settings. Develop and provide food and nutrition services in a health care setting. Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food. Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods. This course is for dietetics internship students only. May be repeated for credit.
During the program, learning experiences allow the intern to: Assess the nutritional status of patients with complex medical conditions; diagnose nutrition problems; plan and implement nutrition interventions; and monitor and evaluate problems, etiologies, signs and symptoms, and the impact of nutrition interventions. Establish collaborative relationships with patients, caregivers and health professionals. Use effective education and counseling skills to facilitate behavior change. Develop time management and critical-thinking skills. Function as the clinical staff dietitian in various areas to assess nutritional status and to develop and implement an appropriate care plan for each client. Develop and demonstrate professional characteristics expected of a dietitian. Develop, conduct, supervise and evaluate a community nutrition intervention project. Provide nutitional care for individuals and groups in community-based settings. Develop and provide food and nutrition services in a health care setting. Perform management functions related to safety, security and sanitation that affect employees, customers, patients and food. Demonstrate and promote responsible use of resources, including employees, money, time, food and disposable goods. This course is for dietetics internship students only. May be repeated for credit.
The goal of this course is to provide students with the knowledge, tools and resources to start their own nutrition business or private practice. Students will learn how to create a business plan, identify their ideal client as well as how to develop tools for client engagement retention. Students will participate in class discussions and engage in experiential activities that will reinforce learning. Students will build upon their business through weekly assignments and be ready to start their own practice at the completion of the course.
A course, on a special topic in the discipline at the post-baccalaureate or master degree level, offered on the basis of need, interest, or time lines. May be repeated for credit. See registrars office current class schedules Web page for specific semester description.
The focus of this class is the application of Nutrigenomics as it relates to the prevention or intervention of disease by providing or restricting the proper nutrients and food compounds to maintain homeostasis in the body from the biochemical level to organ systems. The ability for nutritionists and healthcare professionals to create an optimal diet requires an understanding of how innumerous interactions between nutrients and genes, proteins and metabolic pathways regulate disease pathways. Students will utilize actual nutrigenomic reports generated by Nutrigenomix so they can apply knowledge in a real-world setting.
Principles of marketing, financial management, and human resource management applied to foodservice operations. Restricted to students in the MSCMD program.
This course will integrate the sciences of exercise physiology and nutrition and discuss its application in enhancing athletic performance and the prevention and management of chronic diseases including obesity, diabetes, and cardiovascular disease. Training induced adaptations of the cardiovascular and pulmonary systems, muscle, metabolism and body composition will be examined. Evidence- bases sports nutrition recommendations and the science behind them will be discussed.
This course assists the student in collection of appropriate subjective and objective data associated with obtaining a health and diet history. This course provides an introduction to physical and diagnostic assessment of health status. Physical assessment competencies to be attained at the novice level include: assessment of body composition; measurement of vital signs; blood glucose; physical assessment of fluid status; assessment of "normal breath" and heart sounds; intra and extra - oral assessment, dysphasia screening; and clinical assessment of nutrition status. The emphasis is on knowing normal findings and normal variations in the healthy adult, well child, and the well elder person.