This course will focus on primary prevention and assist the student to develop entry level professional skills necessary to assess individual and population's nutritional status and provide preventative nutritional care throughout the life cycle. Supervised practice will take place at a variety of community sites, which serve the public. Prerequisite: Bachelor's Degree from an accredited program. This is a supervised practice course, therefore, the primary teaching and learning strategy is student learning and skill building during supervised professional practice.

Independent reading and/or research under the guidance of a dietetics faculty member. Refer to the academic policy section for independent study policy. Independent study contract is required. Prerequisite: as determined by instructor. May be repeated for credit.

Study of acute and 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. Prerequsite: 470.

Thirteen hours supervised practice per week. Supervised practice with a program director or department manager in a non-commercial foodservice operation or food-related business. Students will be engaged in management projects. Prerequisite: 351.

Entry level practice/management of the nutrition component of health care on either the community or clinical nutrition setting. Students will assume entry level responsibility in the nutrition setting, functioning equivalent to a full-time staff member and following the schedule of an RD at the facility. Prerequisite: 483. Graded CR/NC.

Courses on topics of interest to dietetics students offered on the basis of need, interest, or timeliness. Prerequisites as determined by instructor. Restricted to students with junior or standing or higher. May be repeated for credit. For specific section description, click to the Section Details in VitNet.

Three hours lecture per week. Introduction to food production in a non-commercial setting. Focuses on menu planning, sanitation, production, purchasing, kitchen layout and design, and equipment selection, and marketing. Restricted to students accepted into coordinated phase of the coordinated program.

Management of food and labor costs to achieve budget and profit goals. Use of spreadsheet application to record and analyze data; interpretation of spreadsheet data. Prerequisite: 351

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; physical assessment of fluid status; assessment of 'normal' breath and heart sounds; intra-and extra-oral assessment, dysphagia screening; and clinical assessment of nutrition status.

Three hours lecture per week. Nutrition principles applied to human development in various stages of the life cycle: maternal and infant, childhood, adolescent, adult and elderly. Factors that help explain food/nutrient intake of individuals. Prerequisite: 340 (non-majors); acceptance into CMD program (majors).