The following courses are open only to students enrolled in the Dietetics
Program. Others must obtain the permission of the Director of the Dietetics
Program.
| 204. Food Service Systems
Second semester. Three credits. Hours by arrangement. Prerequisite:
DIET
208.
Concepts, methods and experiences in food service systems. The relationship
of nutrition care services and food service units. |
| 208. Introduction
to Nutritional Care I
First semester. Four credits. Hours by arrangement. Prerequisite: A
course in nutrition, a course in biochemistry and course work in anatomy
and physiology. Supervised practice is required.
Nutritional care for people throughout the lifecycle. Nutrition care
processes, nutritional assessment, nutrition care plans. |
| 209. Introduction
to Nutritional Care II
Second Semester. Three credits. Hours by arrangement. Prerequisite:
DIET
208. Supervised practice is required.
Continuation of DIET 208. Planning, implementation, counseling techniques,
and evaluation of client-centered nutritional care. |
| 210. Community Nutrition
Second semester. Three credits. Hours by arrangement. Prerequisite:
DIET
208. Supervised practice is required.
Assessment of community structure, agencies and resources. Plan, implement,
and evaluate nutritional care and nutritional education in the community
setting. |
| 210W. Community Nutrition |
| 210S. Community Nutrition
(W,C)
Second semester. Four credits. Hours by arrangement. Prerequisite: DIET
208. Open only with consent of the program director. Clinical experiences
and hands-on computer experiences are required. |
| 235. Applied Dietetics
First semester. Eight credits. Hours by arrangement. Prerequisite: DIET
204, 209, 210. Supervised practice is required.
Advanced planning, implementing, counseling and evaluating nutritional
care in health care environments. Introduction to professional issues in
dietetics. |
| 238. Advanced
Nutrition for the Clinical Practitioner
First semester. Three credits. Hours by arrangement. Prerequisite: DIET
209 and 210.
Relationship of nutrients to each other and to body function. |
| 244. Practicum
in Foodservice Management
Second semester. Four credits. 160-hour practicum. Prerequisite: DIET
204 and 235.
Application and synthesis of performance requirements in the food service
system. |
| 247. Seminar in Dietetics
Second semester. Three credits. Hours by arrangement. Prerequisite:
DIET
235. To be taken concurrently with DIET 248.
Special problems and issues in dietetics. The management role in patient
care, nutrition education, and the integration of nutrition and food service
units. |
| 248. Applied Clinical
Dietetics
Second semester. Six credits. 256 hour practicum. Prerequisite: DIET
235.
Application and synthesis of performance requirements in clinical dietetics.
Practicum. |
| 250. Dietetic Practice
Second semester. Four credits. 160-hour self-planned supervised practice.
Prerequisite: DIET 235.
Student defines objectives to extend knowledge in a specialized area
of dietetics. Research project. |
| 298. Special Topics
Either semester. Credits and hours by arrangement. Prerequisite: The
student must have completed all other requirements in the Program in Dietetics.
May be repeated for credit with a change in topic.
Application of the scientific method of inquiry to planning, implementing,
evaluating, and reporting a study of a problem related to dietetics. |
| 299. Independent
Study for Undergraduates
Either semester. Credits and hours by arrangement. Open only with consent
of instructor. May be repeated for credit.
The course is designed primarily for students who wish to extend their
knowledge in some specialized area in the field of dietetics. |