Nutrition and Dietetics (ND)

ND 500  Advanced Nutrition I: Macronutrients  (3 credits)  

This course is designed to provide the student with an in-depth understanding of digestion, absorption and metabolism of the macronutrients. Course content includes: cellular metabolism; the process of digestion and absorption; carbohydrates, fiber, lipids, protein, fluid balance, energy balance and body composition, as well as athletic performance. The course is designed to be taken in the first year of the M.S. in Nutrition and Dietetics rogram and meets relevant knowledge requirements of The Accreditation Council for Educaiton in Nutrition and Dietetics to prepare students to become Registered Dietitian Nutritionists.

Course Rotation: Fall; PLV
ND 510  Food Science  (3 credits)  

This course is designed to provide the student an introduction to the study of the science and food. Course content includes: how food science intersects with environmental issues; research in food science; sensory evaluation; composition of foods; meat and meat substitutes; poultry and fish; milk and dairy products; eggs and eggs replacements; vegetarianism; fruits and vegetables; grains, cereals, pasta, flour, and starch cookery; yeast breads, quick breads, and cakes; fats and oils; sugar and sugar substitutes; beverages; and food preservation and packaging. The course is designed to be taken in the first year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: Fall; PLV
ND 520  Professional Issues in Nutrition and Dietetics  (3 credits)  

This course introduces students to the profession of dietetics and to increase their awareness of issues facing the profession. Course content includes: history of the profession; role of the dietitian; other members of the healthcare team; the path to becoming a dietitian; credentialing; the Academy of Nutrition and Dietetics; professional ethics and conduct; and trends affecting the profession. The course is designed to be taken in the first year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: Fall; PLV
ND 530  Advanced Nutrition II - Micronutrients  (3 credits)  

This course provides students with an in-depth understanding of the roles, requirements and metabolism of the micronutrients. Course content includes: fat soluble vitamins; water soluble vitamins; major minerals; minor minerals; and, nutraceuticals. The course is designed to be taken in the first year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: PLV; Spring: Odd Years
ND 540  Nutrition Across the Lifespan  (3 credits)  

This course provides students with understanding of nutrient needs, dietary guidance and nutrition-related issues across the lifespan. Course content includes the following life stages: preconception; pregnancy; lactation; infancy; toddler and preschooler; child and preadolescence; adolescence; adult; and, older adult. The course is designed to be taken in the first year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: PLV; Spring: Odd Years.
ND 550  Management of Food Service Systems  (3 credits)  

This course provides students with background knowledge and introductory experiences in foodservice systems management. Course content includes: the foodservice industry; types of foodservice operations; hazard analysis critical control points (HACCP); menu planning; budgeting; purchasing, receiving and storage; recipe modification; facility design and equipment; and quality improvement. The course is designed to be taken in the first year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: PLV; Spring: Odd Years.
ND 560  Nutrition Assessment  (3 credits)  

This course provides students with background knowledge and introductory experiences nutritional assessment. Course content includes: an introduction to nutrition assessment; comparative standards for nutrient intake; methods for measuring dietary intake; national surveys used to assess dietary and nutrient intake; available methods for computerized dietary analysis; anthropometry; considerations for assessing hospitalized patients; the importance of nutrition assessment to disease prevention; biochemical assessment; and clinical assessment. The course is designed to be taken in the first year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: PLV: Summer
ND 570  Medical Nutrition Therapy I  (3 credits)  

This course is designed to provide the student with background knowledge and case study practice of introductory medical nutrition therapy. Course content includes:Nutrition Care Process;medical record documentation; enteral and parenteral nutrition support; fluid balance; acid/base balance; the immune system;drug/food and drug/nutrient Interactions; energy requirements; cardiovascular diseases;and, gastrointestinal diseases. The course is designed to be taken in the second year of the MS In Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education In Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: PLV: Fall
ND 580  Supervised Practice I- Food Service Rotation  (3 credits)  

This course provides students with 150 hours of supervised practice in the area of institutional, commercial and retail food service, production and management, and patient food service and production. The course will meet approximately 22 hours per week for 7 weeks in assigned facilities with designated preceptors. The course is designed to fulfill the competencies required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) to be eligible to sit for the entry level registered dietitian nutritionist examination.

Prerequisites: ND 510, ND 520, ND 550
ND 600  Community and Public Health Nutrition  (3 credits)  

This course provides students with background knowledge and introductory experiences in community and public health nutrition. Course content includes: community nutrition and public health; nutrition screening and assessment; nutritional epidemiology and research methods; U.S. monitoring and food assistance programs; cultural influences and public health nutrition; public policy and nutrition; an international perspective on public health nutrition; principles of planning effective community nutrition programs; theories and models for health promotion and changing nutrition behavior; acquiring grantsmanship skills; marketing nutrition programs and the role of food industry in food choice; and, private and government healthcare systems. The course is designed to be taken in the second year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: PLV: Summer
ND 610  Nutrition Education and Counseling  (3 credits)  

This course provides students with background knowledge and introductory experiences in nutrition education and nutrition counseling. Course content includes: theories of behavior change; communication skills; conducting a counseling interview; developing a nutrition care plan; promoting self-management; achieving lasting behavior change; providing guidance on physical activity; developing cultural competence; developing group facilitation and counseling skills; developing effective nutrition education; using mass media; and, professionalism. The course is designed to be taken in the second year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: Fall; PLV
ND 620  Supervised Practice-Clinical Rotation  (3 credits)  

This course provides students with 375 hours of supervised practice in the area of patient food service and production, basic inpatient medical nutrition therapy, outpatient medical nutrition therapy, and an introduction to community nutrition. The course will meet 25 hours per week for 15 weeks in assigned facilities with designated preceptors. The course is designed to fulfill the competencies required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) to be eligible to sit for the entry level registered dietitian nutritionist examination.

Prerequisites: ND 560, ND 570, ND 580, ND 610
ND 630  Medical Nutrition Therapy II  (3 credits)  

This course provides students with background knowledge and case study practice of advanced medical nutrition therapy. Course content includes: endocrine disease; renal disease; hematological disease; neurological disease; respiratory disease; metabolic stress and critical illness; cancer; HIV/AIDS; musculoskeletal disease; and, metabolic disorders. The course is designed to be taken in the second year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Prerequisites: ND 560, ND 570
ND 640  Research in Nutrition and Dietetics  (3 credits)  

This course provides students with background knowledge and introductory experiences in nutrition research. Course content includes: types of research methods used to study nutrition; methods for developing a research proposal; sources of data for nutrition research; diet assessment techniques and databases; and, approaches used to conduct research in the major practice areas of dietetics. The course is designed to be taken in the second year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Prerequisites: ND 500, ND 530, ND 560,
ND 650  Supervised Practice - Community Rotation  (3 credits)  

This course provides students with 375 hours of supervised practice in the areas community nutrition, child/adolescent education, and complex medical nutrition therapy. The course will meet 25 hours per week for 15 weeks in assigned facilities with designated preceptors. The course is designed to fulfill the competencies required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) to be eligible to sit for the entry level registered dietitian nutritionist examination.

Prerequisites: ND 540, ND 560, ND 600
ND 660  Food and Nutrition of World Cultures  (3 credits)  

This course provides students with background knowledge and introductory experiences in the relationship between food and culture. Course content includes: an introduction to food and culture; traditional health beliefs and practices; intercultural communication; food and religion; Native Americans; Northern and Southern Europeans; Central Europeans, people of the former Soviet Union, and Scandinavians; Africans; Mexicans and Central Americans; Caribbean islanders and South Americans; East Asians; Southeast Asians and Pacific Islanders; people of the Balkans and the Middle East; South Asians, and regional Americans. The course is designed to be taken in the second year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Prerequisites: ND 600.
ND 670  Nutrition & Dietetics Capstone Project  (3 credits)  

This course provides students with experience conducting a brief research project. Course content includes: statistical analysis of data; techniques for presenting research; oral presentation of research; and, written presentation of research. The course is designed to be taken in the second year of the MS in Nutrition and Dietetics program and meets relevant knowledge requirements of the Accreditation Council for Education in Nutrition and Dietetics to prepare students to become registered dietitian nutritionists.

Course Rotation: NYC: Summer.
ND 680  Supervised Practice - Elective Rotation  (3 credits)  

This course provides students with 300 hours of supervised practice in an area of the students’ choosing. The course will meet 20 hours per week for 15 weeks in assigned facilities with designated preceptors. The course is designed to fulfill the competencies required by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) to be eligible to sit for the entry level registered dietitian nutritionist examination.

Prerequisites: ND 560, ND 570, ND 620, ND 630