Fall 1 |
NUTR 505 Lifecycle Nutrition & Disease
Discusses the changing nutritional requirements throughout the lifecycle and the impact nutrition
has on health and disease states. Topics include pregnancy, lactation, infant, toddler, adolescent,
adult, older adult nutrition, and disordered eating. Personal nutrition beliefs are examined, and
cultural norms explored. Prerequisites: none | 3 |
NUTR 510 Nutrition Assessment
Discusses techniques to select and utilize validated nutrition screening and assessment tools to
evaluate nutritional status and develop nutrition interventions. Topics include: dietary intake
assessment, body composition, patient interview, nutrition focused physical exam and
assessment, medications, laboratory and diagnostic tests, and nutrition diagnoses. Students will
practice assessments in simulations and with partners. Prerequisites: none | 3 |
NUTR 515 Nutrition Informatics
An introduction to standards, processes, and technology used to manage nutrition data
necessary to provide efficient, high quality nutrition care. Topics discussed include: electronic
health records, consumer health and nutrition applications, telehealth, nutrition databases, recipe
analysis and conversion, learning management systems, identify credible resources, and privacy
and confidentiality of health information. Prerequisites: none | 3 |
NUTR 520 Community Nutrition
Discusses current issues related to community and global nutrition. Topics include: epidemiology
as it relates to diet and health, malnutrition, sustainability, food waste, sourcing and access to
food, agriculture, cultural competence, and nutrition education. Prerequisites: none | 3 |
| Total Credit Hours | 12 |
Spring 1 | |
NUTR 521 Human Genetics
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 | 4 |
NUTR 525 Food Systems Management
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 | 3 |
NUTR 535 Medical Nutrition Therapy 1
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 | 3 |
NUTR 540 Nutrition Counseling & Ethics
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: NUTR 505, NUTR 510, NUTR 515 | 2 |
| Total Credit Hours | 12 |
Summer 1
| |
NUTR 533 Biostatistics
Discusses the use of statistical methods to process public health and genetic data. An emphasis
on interpretation and concepts in areas such as population genetics, genome-wide association
studies and systems biology will be undertaken. c | 3 |
NUTR 610 Supervised Experiential Learning - Community
Application of concepts and skills to ethically and sensitively provide nutrition programs to
individuals and groups across the life cycle. Students gain experience managing client caseloads,
billing, and organizational management. SEL sites include: WIC, food pantry, health department,
Headstart, correctional facilities, and community organizations. Prerequisites: NUTR 520, NUTR
535, NUTR 540 | 2 |
NUTR 620 Supervised Experiential Learning - Business
Application of concepts and skills to ethically and sensitively provide nutrition programs to
individuals and groups across the life cycle. Students gain experience managing client caseloads,
billing, and organizational management. SEL sites include: private nutrition practices, corporate
wellness, sports nutrition or other approved businesses. Prerequisites: NUTR 520, NUTR 535,
NUTR 540 | 2 |
| Total Credit Hours | 7 |
Fall 2 | |
NUTR 635 Medical Nutrition Therapy & NGx
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 | 3 |
NUTR 630 Supervised Experiential Learning - Foodservice Management
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
food service. Students will complete a portfolio documenting competency. Prerequisites:
NUTR 525 | 4 |
NUTR 640 Supervised Experiential Learning - Sustainability
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 | 2 |
NUTR 670 Research Methods
Builds on concepts learned in Nutrition Informatics and Biostatistics. Discusses methods to
conduct, analyze, and publish nutrition related research in an ethical and unbiased manner.
Topics include: scientific method, critical thinking, study design, evaluation of literature, statistical
analysis, and practical applications of research. Prerequisites: NUTR 533 | 3 |
Total Credit Hours
| 12 |
Spring 2 | |
NUTR 645 Nutrition & Omics
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 | 2 |
NUTR 672 Capstone
Capstone reinforces knowledge and skills attained throughout the curriculum to transition to
become practice-ready entry-level dietitians. This course builds upon projects from previous
courses. Students will demonstrate advancement in their skills and mastery of nutrition and
nutrigenomics concepts by completing a capstone project culminating their academic experience.
Prerequisites: NUTR 670 | 3 |
NUTR 650 Supervised Experiential Learning - Long-term Care
Application of the Nutrition Care Process to provide MNT in a variety extended care settings. SEL
sites may include but at not limited to long-term care residents, rehab, and skilled nursing.
Students will complete a portfolio of cases documenting evidence-based application of current
research and competency. Prerequisites: NUTR 635 | 2 |
NUTR 660 Supervised Experiential Learning - Clinical
Application of the Nutrition Care Process to provide MNT in a variety of clinical settings across the
life cycle. SEL sites may include but at not limited to general medicine, gastrointestinal/bariatric,
outpatient, cardiology, oncology, ICU, NICU, and management. Students will complete a portfolio
of cases documenting evidence-based application of current research and competency.
Prerequisites: NUTR 635 | 4 |
Total Credit Hours
| 11 |
| | |
| Total Credit Hours for the MSNGx Program | 54 |