Graduate Courses

Nutrition & Dietetics

DIE6127: Advanced Administration of Food and Nutrition Services

3
Prerequisite:  Undergraduate Nutrition Degree or Equivalent. This course equips graduate students and practicing dietitians with leadership and management skills needed to establish and maintain effective food and nutrition programs in the future. Food service and clinical nutrition management is addressed so students can adapt to a changing healthcare environment.

DIE6128: Food Service Management I

3
This course will provide students with knowledge, tools and supervised experiential learning related to foodservice systems management to prepare them to lead in institutional foodservice management and entrepreneurial roles. Course topics include recipe/menu development and modification; supply and procurement; food production and service systems; sanitation and safety; quality management; management tools, functions, skills; resource management; and information management and reporting.

DIE6138: Food Service Management II

3
Prerequisite:  DIE6128 Application of theories, principles, and functions of management to a food service system operation. Emphasis on qualitative and quantitative evaluation of operational, financial, sales, inventory, and procurement data. Students will learn concepts related to human resources, financial management, marketing and public relations, and quality management and improvement as it relates to food service systems through didactic courses and supervised experiential learning.

DIE6241: Advanced Medical Nutrition Therapy

3
Prerequisite:  DIE6248
Description: This course is a continuation of Clinical Nutrition building on scientific foundations of nutrient metabolism (macro and micro), biochemistry, anatomy, physiology for the application of nutrition and diet to the health and disease and individuals and populations. Pathophysiology of pulmonary, critical illness, nutrition support, neurologic, microbiome, pulmonary, musculoskeletal, genetic, immunologic, cancer, pediatric diseases and surgeries for these diseases are covered along with appropriate medical nutrition therapies to prevent and manage multiple diseases concomitantly. This course includes supervised experiential learning and application of the Nutrition Care Process.

DIE6248: Clinical Nutrition

3
Prerequisites: HSC 4572, MCB 2013C, CHM 2045C. This course is designed to provide the advanced student with knowledge of current relevant research and its application to the clinical setting.

DIE6906: Dietetics Independent Study and Research

v. 1-9
Prerequisite:  Permission of Department Chair This course involves design and completion of a specific dietetics research project conducted under the guidance of a faculty member. It may be repeated up to 15 credits.

DIE6912: Projects in Nutrition and Dietetics

v. 1-6
This course involves the development, implementation, or participation in conducting a designated project related to dietetics. May be repeated for up to 12 credits.

DIE6931: Special Topics in Dietetics

3
This course is a detailed study of a topic in the dietetics field. Topics will vary each time the course is offered and will be based on the need to address a current dietetics issue or topic in detail. Students should refer to the "Schedule of Courses" or the department for further information. The course may be repeated for up to 12 credits with a change in course content.

DIE6940: Clinical Practice in Nutrition and Dietetics I

3

Description: This course is designed to provide a supervised clinical experience in dietetics that develops and enhances the entry level competencies in food service, clinical, community, and specialty practice.
Repeatability: This course may be repeated for a maximum of 15 credits.
Course Fees: $125.46

DIE6941: Clinical Practice in Nutrition and Dietetics II

3
This course provides the advanced student with supervision and consultation regarding their current internship rotation. Experiences in these settings provide the student with an opportunity to apply the knowledge and skills acquired throughout the academic portion of the curriculum to any management, community, or clinical setting. Under the direct supervision of a preceptor, the student will begin transitioning from a novice dietetics practitioner to entry-level performance according to the standards set forth by Academy’s Code of Ethics and Standards of Practice. The actual procedures and sequence of experiences will be determined by the nature of each setting contracted by the program but designed to provide the core competencies assigned to the rotation. The student will have the opportunity to self-assess professional performance in addition to the preceptor evaluation at midterm and the end of the semester.

DIE6942: Clinical Practice in Nutrition and Dietetics III

3
This course provides the advanced student with supervision and consultation regarding their current internship rotation. Experiences in these settings provide the student with an opportunity to apply the knowledge and skills acquired throughout the academic portion of the curriculum to any management, community, or clinical setting. Under the direct supervision of a preceptor, the student will begin transitioning from a novice dietetics practitioner to entry-level performance according to the standards set forth by Academy’s Code of Ethics and Standards of Practice. The actual procedures and sequence of experiences will be determined by the nature of each setting contracted by the program but designed to provide the core competencies assigned to the rotation. The student will have the opportunity to self-assess professional performance in addition to the preceptor evaluation at midterm and the end of the semester.

DIE6943: Clinical Practice in Nutrition and Dietetics IV

3
This course provides the advanced student with supervision and consultation regarding their current internship rotation. Experiences in these settings provide the student with an opportunity to apply the knowledge and skills acquired throughout the academic portion of the curriculum to any management, community, or clinical setting. Under the direct supervision of a preceptor, the student will begin transitioning from a novice dietetics practitioner to entry-level performance according to the standards set forth by Academy’s Code of Ethics and Standards of Practice. The actual procedures and sequence of experiences will be determined by the nature of each setting contracted by the program but designed to provide the core competencies assigned to the rotation. The student will have the opportunity to self-assess professional performance in addition to the preceptor evaluation at midterm and the end of the semester.

DIE6945: Dietetics Field Experience

v. 3-9
Prerequisite: Approval of the Department Chairperson This course provides field experience in dietetics. Students are required to complete 10 hours per week in their field experience ( 150 hours) per semester for each 3 credits. This course also requires that students give a presentation to faculty and site supervisors summarizing the work in the field.

DIE6970: Thesis

v. 1-6
Prerequisite:  Permission of the Department Chair and consent of faculty member directing thesis work.Under the direction of a faculty member, the student designs, executes, and prepares for professional presentation a clinical, community or food service dietetics research project. May be repeated up to 27 hours maximum.

HSC6509: Nutritional Epidemiology

3
This course teaches history, concepts, skills, and research designs and methods relevant to nutrition epidemiology. The course reviews nutritional epidemiology research related to mortality and morbidity and describes how this research relates to public health dietary recommendations and nutrition and dietetic practice.

HUN5265: Methods of Nutritional Assessment

1
Prerequisites: HSC 4572, BCH 3023C, CHM 1025C. Study of methodology, skills and tools in measurement of the nutritional status of healthy individuals in community, patients in the hospitals, or study subjects are extensively studied. The objectives of nutritional assessment of individuals is defined in prevention of malnutrition and intervention methods used in treatment of nutritional deficiencies.

HUN6123: Sociocultural Influences on Nutrition

3
Prerequisites: Must have a baccalaureate degree in Nutrition and/or Dietetics from an ACEND accredited program.
Description: Examination of the non-nutritional factors that influence nutrition. The course will cover evolution of diet, food selection, persistence and change, psycho-social, structural and symbolic aspects of food choices and their relationship to nutrition.

HUN6249: Nutrition and Metabolism

4

Description: The biochemical, biosynthesis, and metabolic function of macronutrients and micronutrients in different tissues, and the production and storage of energy are studied. Biochemical basis for deficiency and toxicity of micronutrients are explored.

HUN6285: Nutrition and Metabolism I

3
Prerequisites: HSC 4572 and BCH 3023C. Biochemical function of nutrients, biological variability and adaptation, macro-nutrient metabolism, energetics, food thermogenesis, mitochondrial oxidation, production and storage of energy are studied. Carbohydrates, lipids, and proteins, cholesterol, phospholipid, omega-3 fatty acids, prostoglandins, and other recently described essential nutrients are covered.

HUN6331: Nutrition and Metabolism II

3
Prerequisite:  HUN 6285 Biochemical function and metabolism of micronutrients, function and nature of the vitamins, biosynthesis and metabolism of enzymes, vitamins, their regulatory role as coenzyme and essentiality, bioavailability of minerals, and other recently described essential nutrients are covered. Biochemical basis for deficiency and toxicity of micronutrients are explored.

HUN6408: Nutrition Through Life Span

3
In-depth investigation of the nutritional and educational requirements throughout the life cycle using an interactive approach. Critical thinking and problem-solving skills are enhanced through discussion, reflection, and a cross-cultural supervised experiential learning at a community agency.

HUN6522: Advanced Public Health Nutrition

3
Prerequisite:  HUN 2201 or equivalent course. Students will describe and critique existing nutrition programs, evaluate the positive and negative impact of public health nutrition initiatives, and examine the role of legislative, political processes and social marketing processes in achieving social nutrition goals.

HUN6523: Community Nutrition

3
This course will provide students with a comprehensive review of program planning, policies, resources, and supervised experiential learning specific to community nutrition. Additionally, the resources available to providing and implementing nutrition programs for various populations and how to assess those interventions will be addressed.

HUN6612: Nutrition Education and Counseling

3
Prerequisite:  Must have a baccalaureate degree in Nutrition and/or Dietetics from an ACEND accredited program
Description: Students will examine different approaches to nutrition education and develop materials and presentations. They will conduct and critique mock interviewing and counseling sessions to persons with different nutrition needs and evaluate follow-up and evaluation techniques

HUN6615: Advanced Nutrition Counseling Skills

3
Prerequisite:  HUN6612
Description: This course provides instruction and experiential learning in nutrition counseling and education to promote health behavior change among individuals and groups. Students examine factors impacting behavior change, including cultural considerations, health literacy, psychological and social determinants of health. Students apply interviewing, counseling and education theories and strategies, with an emphasis on motivational interviewing.

HUN6910: Nutrition and Dietetics Research

3
Prerequisite: HSC 4730 Foundations of Health Science Research This course teaches the investigative and analytical methods used in nutrition and dietetics related research. The course reviews research design, sampling techniques, data collection and processing, and interpretation of the results and ethics. The course includes synthesis of findings within the research for application to clinical practice.

HUN6911: Nutrition and Dietetics Seminar

v. 1-3
This course is a culminating experience in which students demonstrate expertise in a selected line of inquiry related to nutrition and dietetics research. Students will present a peer and faculty reviewed professional presentation. Students must also successfully pass a mock Registration examination to demonstrate expertise in all areas of the discipline. The course may be repeatable up to 6 credits.

HUN6916: Advanced Concepts in Nutrition and Dietetics

3
Prerequisite:  HUN 2201, BCH 3023C, CHM 1025C
Description: n analysis of current research on nutritional concerns relevant to public health practice. Included are nutrition policy and nutrition program design, community food and nutrition programs, and advanced strategies of nutrition education.
Course Fees: $16.83

HUN7219: Advanced Concepts in Clinical Nutrition

3

Description: The purpose of this course is to evaluate the status of current practice in clinical nutrition. Students examine current issues surrounding evidence-based clinical practice and analyze their implications for patient care.
Availability: One semester per year

HUN7518: Advanced Concepts in Public Health Nutrition

3

Description: This course is one of the foundation courses for the DCN program. This course examines current issues in public health nutrition and applies them to practice.

HUN7525: Advanced Nutrition Leadership and Public Policy

3

Description: Students examine their own leadership qualities and evaluate skills needed for leadership roles in nutrition and dietetics. The management and leadership principles presented are examined in the context of current public policy issues.
Availability: One semester per year.

HUN7548: Nutrition for Global Health

3

Description: The course is focused around global nutrition initiatives, programs, and policies, with the aim of identifying the geographic distribution, epidemiology, sociocultural and economic context, underlying causal mechanisms and pathways, and solutions to the wide range of nutrition problems faced by populations around the world.

HUN7625: Advanced Nutrition Counseling

3

Description: This course provides an overview, analysis, and application of counseling theories and techniques to complex situations related to nutrition and dietetics within the context of the nutrition care process. Students examine different and emerging approaches to nutrition counseling and develop techniques for varied populations.
Availability: One semester per year.

HUN7638: Teaching Nutrition in Higher Education

3

Description: The course is focused around teaching nutrition in higher education. We will explore principles of pedagogy, learning theories,how learning works, strategies for designing courses, innovative teaching techniques, and evaluation

HUN7645: Current Trends in Nutrition and Dietetics

3
This course will explore emerging topics in nutrition and dietetics that will likely play an important role in the future of dietetics practice. This course includes topics such as integrative and functional medicine and implications for dietetics practice, social media, sustainability, and bioinformatics.

HUN7788: Nutritional Genomics

3

Description: This course will explore the relationship between genetic variation and dietary response to nutrients, as well as examine the effects of nutrients and food components on gene expression and genome stability, and how these may affect health outcomes. Students will evaluate recommendations from commercial companies providing direct-to-consumer genetic testing and assess the implications to dietetics practice.

HUN7803: Advanced Topics in Nutrition Science

3

Description: The purpose of this course is to review and evaluate current and emerging topics in nutrition science. Topics and assignments will vary according to the latest research.
Availability: One semester per year

HUN7805: Advanced Concepts in Nutritional Epidemiology

3

Description: This course will prepare you to interpret and critique epidemiological studies with respect to research designs and methodology relevant to nutritional epidemiology. We will cover research methods to assess dietary intake, biochemical indicators of dietary intake, body composition and physical activity. This course also prepares you to discuss national surveillance systems used by the U.S. government to monitor nutrition and health of the population, and international issues related to nutritional epidemiology.

HUN7808: Qualitative Methods in Nutrition Research

3

Description: In this course, we will explore what it means to utilize qualitative methods in nutrition research. We will do this by: (a) interrogating various readings, (b) interacting with qualitative researchers, (c) practicing qualitative techniques, (d) collecting data (or acquiring existing data), (e) analyzing those data, (f) beginning to write like qualitative researchers, and (g) engaging in rich discussions throughout the semester. This course will provide participants with basic understandings about qualitative research (what it is, and why it is used), its philosophical underpinnings and associated assumptions, and different types of research methods and analytic techniques that fall under the qualitative umbrella.

HUN7820: Advanced Concepts in Nutrition and Wellness

3

Description: The purpose of this course is to review and analyze nutrition research related to prevention and wellness and its application to practice.
Availability: One semester per year

HUN7831: Grant Development

3

Description: The course will cover elements involved in the development, preparation, submission and review of grant applications to a variety of funding sources including public institutions and private foundations.
Availability: One semester per year

HUN7939: Doctoral Seminar in Nutrition

v. 1-3
Prerequisite:  HUN 7985
Description: In this course students develop a presentation based on the findings from their doctoral research project and present that information at a professional conference or health care research colloquium.
Repeatability: This course may be repeated up to a maximum of 5 credits.
Availability: One semester per year

HUN7943: Advanced Practice Residency

v. 1-6

Description: The DCN Advanced Practice Residency (1 - 6 Credits) will provide comprehensive, evidence-based didactic and experiential education that develops the students' advanced practice skills in a specific focus area. Students must register for a total of 6 credits during the program.
Repeatability: This course may be repeated up to a maximum of 8 credits.
Availability: Every semester

HUN7981: Pre-Doctoral Dissertation

v. 1-6

Co-requisite: NGR 7843
Description: This course will provide tools and resources to prepare you to develop your dissertation proposal and successfully defend it. In order to register for this course, students must have completed all course work in the research core.
Repeatability: This course may be repeated up to a maximum of 8 credits.
Availability: Every semester.

HUN7985: Doctoral Dissertation

v. 1-9
Prerequisite:  HUN 7981 and NGR 7843
Description: This course will provide tools and resources to prepare students to write their doctoral dissertation. Students can register for a minimum of 1 credit to a maximum of 9 credits over one to four semesters, depending on the requirements of their research.
Repeatability: This course may be repeated for a total of 11 credits.
Availability: Every semester
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