In this course, students will gain an in-depth understanding of how genes influence human traits, diseases, and behaviors, including how non-genetic factors interact with genetic factors to produce observable phenotypes. Human inheritance patterns, genome organization, linkage, and medical applications of genetics in the diagnosis, treatment, and prevention of disease will be explored. Techniques used in the field of human genetics will be integrated with principles and concepts presented in didactic sessions. Prerequisites: none

Discusses skills for leadership, management and sanitation in food and nutrition systems. Topics  include: change management, conflict resolution, foodservice software, food quality and safety, food spoilage, menu development and menu cycling, safe workplace, supply chain, sustainability,  staffing, inventory, and cost control. Prerequisites: none

Discusses the role of nutrient metabolism as it relates to nutritional status and development or progression of diseases. Students learn utilization of the Nutrition Care Process to determine appropriate nutrition diagnoses and interventions. Virtual case studies and simulations are utilized providing clinical experiences. Topics cover various nutrition related conditions including but not limited to overweight, obesity, gastrointestinal tract disorders, endocrine disorders, diabetes, liver and pancreatic disorders. Prerequisites: NUTR 505, NUTR 510

Discusses counseling techniques and behavior change therapies utilized in individual and group settings to promote health and disease prevention. Students learn skills to identify contraindications, indications, risks, benefits, and limitations of the techniques and therapies. Cultural diversity of foods, eating patterns, food trends, correlation between mental health and nutrition, disordered eating, values, and beliefs are explored. The Code of Ethics for nutrition and dietetics professionals serves as the foundation for this course. During the semester, students spend one day per week at a clinical site shadowing to gain familiarity with all aspects of dietetics practice in various clinical settings. Prerequisites: NUTR505, NUTR 510, NUTR 515

Foundations from MNT 1 are expanded to use the Nutrition Care Process when a variety of common pathophysiological conditions are present and include nutritional genomics. Virtual case studies and simulations are used to learn best practices for nutrition intervention, management, and diet and supplement order writing. Topics include: heart diseases, renal disorders, oncology, neurology, psychiatric disorders, critical care, rheumatic diseases, and pulmonary diseases. Prerequisites: NUTR 535

Application of skills learned related to inventory, receiving, preparation, service, point of sale, staffing, ordering, quality control, sanitation, and leadership as they relate to food systems. SEL sites include: Clinical foodservice, school foodservice, long-term care foodservice or University foodservice. Students will complete a portfolio documenting competency. Prerequisites: NUTR 525

NUTR 640 - Supervised Experiential Learning - Sustainability  |  2 credits
Application of skills learned related to agriculture and sustainability as they relate to food systems. SEL sites include: sustainable or regenerative farms, farmer’s markets, and farm to table/school organizations. Students will complete a portfolio documenting competency. Prerequisites: NUTR 525

Discusses the interaction of nutrition with emerging studies of the omics of human health. Topics include genomics, epigenomics, metabolomics, proteomics, transcriptomics, microbiomics, and interactions between nutrients, pharmaceutics, and genes. Prerequisites: NUTR 521, NUTR 535