Nutrition
and Dietetics (NUTR)
100—Global Food and Nutrition, 3 Cr.
A survey course covering a variety of
nutrition-related topics. Key areas include the environmental impact of food
production systems, influences shaping the American diet, economics, and global
nutrition problems.
150—Vegetarian Nutrition, 3 Cr.
Two hours lecture/two hours lab per
week.
Study of the health benefits and definitions
of various vegetarian diets. Key areas covered include complementing proteins
and obtaining adequate intake of calories, protein, vitamins and minerals while
following various vegetarian diets. Includes weekly cooking lab to reinforce
principles learned in class and to experiment with vegetarian foods from
different cultures.
250—Lifestyle Nutrition, 3 Cr.
Study of factors influencing
cardiovascular disease, body fat levels and energy expenditure in humans;
calorie, fat, and fiber values of food; lifestyle planning for long term health
through nutrition. Includes a weekly cooking lab to reinforce principles
learned in class.
260—Nutrition for Physical
Performance, 3 Cr.
Role of nutrition in physical
performance. Interrelated effects of diet and exercise on physical performance
and health. Specific dietary regimens applicable to athletes/personal fitness
programs, ranging from the training diet to fluid, electrolyte, and glycogen
replacement. Related resources for health education and coaching particularly
in the areas of eating disorders and adolescent nutrition.
273—Food Science, 4 Cr.
Two hours lecture/four hours lab per
week.
Exploration of the chemical and
physical properties of foods. Includes food preparation techniques relevant to
health promotion. Prerequisite: CHEM 106.
280—Nutritional Foundations for
Nursing, 3 Cr.
Study of nutritional needs and
nutritional therapy across the lifespan defining nurses role in nutrition,
wellness, and health promotion. Prerequisites: BIOL 114, CHEM 106 or 121.
340—Human Nutrition, 3 Cr.
Three hours lecture per week.
Study of nutrients and respective
functions, food sources, and physiological needs; dietary guidance throughout
the life cycle. Role of nutrition in prevention of select chronic diseases.
Prerequisites: BIOL 104 and 114 or 161; CHEM 106 or 121. BIOL 114 or 161 may be
taken concurrently.
341—Advanced Human Nutrition, 3 Cr.
Three hours lecture per week.
A continuation of Nutrition 340,
advanced study of nutrients including in-depth study of biochemical functions,
physiologic needs and interrelationships among nutrients. Study of the
scientific basis for the principles of dietary guidance covered. Prerequisite:
340.
351—Principles of Quantity Food
Production, 3 Cr.
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.
352—Foodservice Management, 3 Cr.
Three hours lecture per week.
Principles of financial management and
human resource management applied to foodservice operations. Prerequisite: 351.
355—Supervised Practice in Quantity
Food Production, 1 Cr.
Three hours supervised practice per
week.
Supervised practice in a non-commercial
setting. Students will participate in foodservice production. Coordinated with
351 for CMD students. Graded CR/NC.
356—Supervised Practice in
Foodservice Management, 1 Cr.
Three hours supervised practice per
week.
Supervised practice in a non-commercial
foodservice operation. Students will be engaged in quality improvement and
marketing activities. Graded CR/NC.
361—Education and Counseling
Techniques for Health Professionals, 1 Cr.
Educational processes applied to
individual and group patient education. Interviewing skills, the counseling
process, and effectiveness in patient education are addressed.
367—Nutrition Focused Physical
Assessment, 2 Cr.
This course assists the students in
collection 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; intr- and extra- oral
assessment, dysphasia screening; and clinical assessment of nutrition status.
The emphasis is on knowing normal findings and normal variations in the health
adult, well child, and the well elder person. Restricted to students in the DI
program. Graded CR/NC.
368—Health Assessment, 2 Cr.
Three and a half supervised practice
hours per week for CMD students; eight hours per week for four weeks for DI
students.
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.
The emphasis is on knowing normal findings and normal variations in the healthy
adult, well child, and the well elder person. Prerequisite: 341. Restricted to
students accepted into DI or the CMD program. Graded CR/NC.
369—Supervised Practice in
Developmental Nutrition, 4 Cr.
Skills necessary for nutritional
assessment and nutritional care of health individuals throughout the life cycle.
Supervised practice may take place in the County Health Department, preschools,
community education programs, Viterbo University athletic department, and
nursing homes. Restricted to students in the DI program. Graded CR/NC.
370—Developmental Nutrition, 3 Cr.
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).
371—Supervised Practice in
Developmental Nutrition, 4 Cr.
Nine hours supervised practice per week
for 15 weeks for CMD; 32 hours per week for three weeks for DI.
Supervised practice experience in
nutrition assessment and care planning which targets all stages of the life
cycle. Participating practice facilities include a community education program,
public schools, college athletic and employee health promotion programs, and
nursing homes. Coordinated with NUTR 370 for CMD students. Restricted to
students accepted into DI or coordinated phase of CMD program. Graded CR/NC.
372—Nutrition in Health Promotion, 3
Cr.
Three hours lecture per week.
Cardiovascular health and disease,
weight management, eating disorders, and diabetes. Prerequisite: 340
(non-majors); 370 (majors).
373—Supervised Practice in Nutrition
in Health Promotion, 4 Cr.
Nine hours supervised practice per week
for CMD students; 22 hours per week for seven weeks for DI students.
Application of health promotion
principles in community sites. Continued development of educational counseling,
and professional skills. Introduction to written communication for professionals.
Coordinated with 372 for CMD students. Prerequisite: 371. Graded CR/NC.
400—Leadership in Foodservice
Management, 2 Cr.
Two hours lecture per week.
Leadership and management theories,
strategic planning, communication skills, and decision-making in foodservice
organizations. Prepares students to influence public policy through legislative
action. Prerequisite: 352.
401—Supervised Practice in
Foodservice Management II, 2 Cr.
Three hours supervised practice per
week.
Supervised practice in a non-commercial
foodservice operation. Students will be engaged in management projects. Coordinated
with 400 for CMD students. Prerequisite: 356. Graded CR/NC.
450—Management in Foodservice, 4 Cr.
Nine hours supervised practice per
week.
Supervised practice in the management
of food production and service in a medical facility. Restricted to students
accepted into the DI Program. Graded CR/NC.
470—Medical Nutrition Therapy, 3 Cr.
Three hours lecture per week.
Study of acute and chronic disease
processes in relationship to the most current principles of the nutrition care
process. Prerequisites: 372; BIOL 373. Restricted to dietetics majors.
471—Supervised Practice in Medical
Nutrition Therapy, 7 Cr.
Fourteen to 16 hours supervised
practice per week.
Students assume major nutritional care
responsibilities for individual patients in the hospital and primary care
setting. Continued emphasis on the development of professional, educational,
and counseling skills. Coordinated with 470 for CMD students. Prerequisite: 373
(CMD students); 371 (DI students). Graded CR/NC.
472—Research in Community Nutrition,
2 Cr.
Four hours lecture per week for eight
weeks.
The process of conducting and
evaluating research related to public health nutrition problems. Program
planning and marketing strategies in public health nutrition. Also, the study
of nutrition related legislation and existing public health nutrition programs.
For CMD students, this course includes a comprehensive exam patterned after the
Registration Examination for Dietitians. Prerequisite: 372, 373.
473—Supervised Practice in Research
in Community Nutrition, 4 or 6 Cr.
Eighteen hours per week for seven weeks
for CMD students; 24 hours per week for eight weeks for DI students.
Students complete a community-based
research project related to nutrition problems and needs of a sub-population
group. Includes data collection and evaluation, development of a program plan
and associated marketing strategies. This course is four credits for CMD
students and six credits for DI students. For DI students only, this course
includes a comprehensive exam patterned after the Registration Examination for
Dietitian. Coordinated with 472 for CMD students. Prerequisite: 372, 373 (CMD
students); 371 (DI students). Graded CR/NC.
474—Supervised Practice in
Nutritional Management of Disease, 7 Cr.
Students
assume major nutritional care responsibilities for individual patients in a
nursing home and hospital setting. Continuing to emphasize on the development
of professional, educational, and counseling skills. Prerequisite: 367, 369.
Restricted to DI students. Graded Cr/NC.
475—Supervised Practice in Research
in Community Nutrition, 6 Cr.
Students
will assess nutrition-related problems and needs of a subpopulation group.
Developing related program plan and marketing strategies to help solve that
problem. Prerequisite: 474. Restricted to DI students. Prerequisite: 474.
Restricted to DI students. Graded CR/NC.
476—Leadership in Community-Medical
Dietetics, 2, 9, 11, or 14 Cr.
Forty hours supervised practice per
week for eight weeks.
Entry level practice/management of
health care. The art of health care in family medicine, acute/hospital care,
and community health settings. This course is 14 credits for CMD students and
11 credits for DI students (may be offered in two and nine credit offerings).
Includes presentation of one evidence analysis seminar and participation in two
seminars. Prerequisite: 473.
477—Supervised Practice in Nutrition
in Health Promotion, 5 Cr.
Prevention of cardiovascular disease,
diabetes, weight control, nutrition/exercise interrelationships, nutrition
counseling, and intuitive eating are covered. Supervised practiced sites will
be through the outpatient clinics at Gundersen Lutheran. Attendance at the
Wisconsin Dietetic Association meeting or other state meeting is completed
through this course. Interns are responsible for registration fees, travel,
meals, and overnight accommodations during the conference. Prerequisite: 475.
Restricted to DI students. Graded CR/NC.
480—Leadership in Community-Medical
Dietetics, 2, 9, or 11 Cr.
Entry level practice and management of
the nutrition component of of health care in one community (four weeks) and one
acute care (four weeks) setting. Students will assume entry-level
responsibility in each of these settings, functioning equivalent to a full-time
staff member and following the schedule of a RD at the facility. Student
preferences are considered in the assignment of final rotations. Prerequisite:
477. Restricted to DI students. Graded CR/NC.