500 Professional Practice in Dietetics/Staff Relief (2)
Course includes the Dietetic Internship's Staff Relief Experience and the program's final exam, along with review of the CDR's domains for the registration examination. (Prerequisite: admission to the DI.)
501 Recent Trends in Medical Nutrition Therapy (3)
Study of recent advances and trends in medical literature which impact on the relationship of diet and nutrition to disease. Includes application of research, using case studies which involve integration of pathophysiology in disease with use of therapeutic diets.
502 Exercise Testing and Nutritional Assessment (3)
A review of techniques/procedures used during exercise testing and nutritional assessments. The course will include lectures in the classroom and demonstrations in the Human Performance Lab, where students will correctly calibrate and use the lab equipment to assess the physical and nutritional status of clients.
503 Endocrine Disorders, Nutrition and Exercise (3)
Study of recent developments in the dietary treatment of endocrine disorders, including mechanisms of action, interpretation of lab tests, pathophysiology of organ systems, and appropriate therapies with their application to nutrition and exercise
504 Nutrition and Gerontology (3)
A study of physiological and biochemical changes of aging persons, nutrition requirements, and dietary management of the geriatric patient with special emphasis on nutrition management of individuals in a long-term care setting.
505 Maternal and Child Nutrition (3)
Nutritional needs during pregnancy and lactation for the normal growth and development of the fetus and infant. Dietary requirements postnatally for growth and development from infancy through the adolescent years.
506 Nutrition and Human Behavior (3)
An examination of the effects of diet on human behavior. Special emphasis on nutrition and central nervous system function including effects of diet on neurotransmitter synthesis.
507 International Nutrition (3)
An examination of the world food situation: analysis of current problems with presentation of possible solutions for both developed and developing nations.
508 Recent Trends in Management (3)
Examination of current literature within the areas of financial management, human resources, and marketing with applications in nutrition and dietetics.
509 Principles of Strength and Conditioning (3)
This course will provide an introduction to basic concepts of strength and conditioning, including the physiological adaptations to strength training, the design of appropriate strength and conditioning programs, and proper lifting and spotting techniques. Classroom lectures will focus on the current body of knowledge within the field and will be complemented by experiences in the weight room.
510 Biomechanics (3)
Provides the student with a working knowledge of kinesiology and the ability to identify major muscles of the extremities and trunk by their structural design, action, nerve innervations, physical location, and action. The student will demonstrate a working "hands-on" knowledge of the structure and functions of the human body as it applies to an active population.
511 Environmental Nutrition (3)
An examination of testing technology for evaluating the safety of substances applied to, or included in, foods; food-borne illness; toxicants occurring naturally in foods; pesticide contamination of food; toxicology of food additives and various commercial food processing technologies.
513 Exercise and Aging (3)
An analysis of the role of exercise and nutrition in the aging process. Course will include specific recommendations for healthy aging and the role of exercise in relations to various health conditions.
520 Recent Trends in Normal Nutrition (3)
A review of the medical literature and research pertaining to normal nutrition throughout the life cycle. Exploration of the relationship between food and health.
523 Immunology, Nutrition and Exercise (3)
Examination of the interrelationships between diet, exercise, and immune function. Review of current scientific literature as it applies to nutritional and physical activity impact on the immune system.
525 Clinical Nutrition: Pharmacology and Fluid-Electrolyte Balance (3)
Basic concepts of pharmacology with special emphasis on drug and nutrient interactions. Maintenance of cell homeostasis through the interaction of water and electrolytes.
530 Health Promotion (3)
An overview of current health promotion/wellness techniques and programs designed to facilitate behavioral change. Emphasis on review of current scientific literature concerning the development, implementation, and evaluation of health promotion programming.
534 Private Practice in Nutrition, Exercise Science and Health Promotion (3)
An examination of the various areas required to establish and maintain a successful private practice in nutrition, exercise, and health promotion.
536 Communication Techniques in Nutrition and Exercise (3)
Importance of modern and effective communication skills in management, teaching, and directing of students, clients, and employees. Special focus on the needs of the adult learner.
541 Nutrition and Women's Health (3)
The study of nutrition issues affecting women's health, focuses on normal and preventative nutrition and chronic diseases.
549 Sports Nutrition (3)
The interrelationships between physical fitness, athletic performance, nutrient intake, and nutritional status. Dietary recommendations for enhancement of human performance.
560 Biochemistry of Nutrition and Exercise (3)
Biochemical and physiological basis of nutrition at the cellular and organelle levels. Chemistry of carbohydrates, fats, proteins, nucleic acids, and enzymes with special focus on metabolic interrelationships and their effects on exercise.
565 Supervised Practice: Community Nutrition (6)
In-depth experiential course emphasizing various public and private resources for the delivery of nutrition education information to all stages of the life cycle. (Prerequisite: admission to DI.)
566 Supervised Practice: Food Systems Management (6)
In-depth experiential course emphasizing management theory and functions. Includes quantity food ordering, receiving, inventory, storage and production, tray assembly and delivery, equipment cleaning and maintenance, non-patient food services, manpower and scheduling, regulatory compliance, policies and procedures, labor management and training, and financial management. (Prerequisite: admission to the DI.)
568 Supervised Practice: Clinical Dietetics (6)
In-depth experiential course emphasizing nutrition care services in acute and long-term care facilities. Includes the roles of dietitians in patient care, practitioner skills in patient/client interviewing, and therapeutic approaches in treating disease. (Prerequisite: admission to the DI.)
572 Sports Psychology (3)
Introduction of psychological concepts relevant to competitive and recreational athletes. Topics will include motivation, aggression, skill acquisition and development of confidence. Special attention will be paid to those psychological techniques to speed recovery from injury and interventions to enhance performance.
574 Exercise Physiology (3)
Examination of physiological concepts related to exercise. Analysis of scientific basis underlying the relationship of metabolism, environmental stress, and body composition to optimal human performance.
575 Nutrition and Exercise for Weight Management (3)
Analysis of theories of eating behavior and weight control. Evaluation of various weight reduction and maintenance modalities. Special focus on the development and use of scientifically-based diet/weight control programs.
577 Exercise and Nutrition Prescriptions in Health and Disease (3)
An examination of the role of nutrition and exercise in the management of chronic disease. Medical nutrition therapy, as well as exercise and sports nutrition guidelines specific to various chronic disease states are analyzed.
578 Sports Supplements (3)
An in-depth examination of dietary supplements used by athletes to enhance performance. Course will focus on evaluating current scientific literature, bridging the gap between laboratory findings and real-world athletics, and establishing recommendations for sport.
581 The Energy Nutrients and Alcohol (3)
Review of literature on carbohydrates, proteins, lipids and alcohol chemistry, digestion, absorption, and utilization. Examination of current issues involving energy nutrients and alcohol.
582 Vitamins and Minerals (3)
Physiological basis of the utilization of vitamins and minerals. Review of current scientific literature.
590 Research Methodology (3)
Introduction to methodology, design and statistical applications in health science research. This course is intended to make the student a more informed consumer of the nutrition/dietetics research literature and to provide sufficient information for the design of a theoretically and methodologically sound study.
591 Statistical Analysis (3)
Application of statistics to data analysis and use of SPSS.
595 A,B,C Research Thesis (1, 1, 1)
The practical application of research design and statistical analysis related to the field of foods and nutrition. An individually-directed, in-depth research project. (Prerequisite or corequisite: approved research course and prior topic approval by department faculty.)
598 Field Work Experience (3)
Supervised field work in selected facilities to allow for hands-on experience with clients. Registration by special permission of chairperson.
599 Independent Study (3)
A course or project designed to meet an individual student's interests and needs through primarily self-directed learning. Permission of chairperson is necessary prior to enrollment.