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.

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.

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.

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.

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.

Introduction to food preparation skills, including food safety, knife skills, measuring techniques, and cooking methods for fruits and vegetables, grains, dairy products, meat, fish, and poultry. Restricted to freshmen and sophomores in the Community Medical Dietetics program; others require permission from the course instructor.

Apply fundamental nutrition concepts to understand how diet and exercise intersect with health and performance. For the athlete to maximize performance and for the general consumer interested in overall fitness, health and wellbeing. OC

An experimental approach to food preparation, with an emphasis on changes in the structure, appearance and flavor of food components in response to exposure to heat, cold, changes in pH, and exposure to oxygen.

Study of nutritional needs and nutritional therapy across the lifespan defining the nurses role in nutrition, wellness, and health promotion. Prerequisites: BIOL 114, CHEM 106 or 121, C or higher in ENG 104 or 105 or 195. WCII

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 freshman or sophomore standing. May be repeated for credit. For specific section description, click to the Section Details in VitNet.