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.

Advanced study of the human absorption and metabolism of vitamins and minerals. Information will be integrated with current research and specific patient populations.

Advanced study of the human absorption and metabolism of macronutrients. Information will be integrated with current research and specific patient populations.

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.

This course assists the student in collecting 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; and clinical assessment of nutrition status. A review of MNT along with developing skills necessary for nutritional assessment and nutritional care of individuals throughout the life cycle. Graded CR/NC. This course is for dietetics internship students only.

This course covers advanced nutrition and health assessment. Students will learn and apply various methods for assessing dietary intake and advanced anthropometry and physical examination. In addition, this course will cover the assessment of visceral and somatic protein, vitamins, minerals, blood chemistry, and novel nutrition biomarkers. Further, this class will delve into the treatment of abnormal blood-based nutritional biomarkers.

Nutrition principles applied to human development in various stages of the life cycle: maternal and infant, childhood, adolescent, adult and elderly. Introduction to nutrition counseling.