For major requirements, see the School of Allied Health section of this Catalog.
The following courses are open only to students enrolled in the Dietetics Program. Others must obtain the permission of the Director of the Dietetics Program.
204. Food Service Systems
Second semester. Three credits. Hours by arrangement. Prerequisite: DIET 208.
Concepts, methods and experiences in food service systems. The relationship of nutrition care services and food service units.
208. Introduction to Nutritional Care I
First semester. Four credits. Hours by arrangement. Prerequisite: A course in nutrition, a course in biochemistry and course work in anatomy and physiology. Supervised practice is required.
Nutritional care for people throughout the lifecycle. Nutrition care processes, nutritional assessment, nutrition care plans.
209. Introduction to Nutritional Care II
Second Semester. Three credits. Hours by arrangement. Prerequisite: DIET 208. Supervised practice is required.
Continuation of DIET 208. Planning, implementation, counseling techniques, and evaluation of client-centered nutritional care.
210. Community Nutrition
Second semester. Three credits. Hours by arrangement. Prerequisite: DIET 208. Supervised practice is required.
Assessment of community structure, agencies and resources. Plan, implement, and evaluate nutritional care and nutritional education in the community setting.
210W. Community Nutrition
210S. Community Nutrition (W,C)
Second semester. Four credits. Hours by arrangement. Prerequisite: DIET 208. Open only with consent of the program director. Clinical experiences and hands-on computer experiences are required.
235. Applied Dietetics
First semester. Eight credits. Hours by arrangement. Prerequisite: DIET 204, 209, 210. Supervised practice is required.
Advanced planning, implementing, counseling and evaluating nutritional care in health care environments. Introduction to professional issues in dietetics.
238. Advanced Nutrition for the Clinical Practitioner
First semester. Three credits. Hours by arrangement. Prerequisite: DIET 209 and 210.
Relationship of nutrients to each other and to body function.
244. Practicum in Foodservice Management
Second semester. Four credits. 160-hour practicum. Prerequisite: DIET 204 and 235.
Application and synthesis of performance requirements in the food service system.
247. Seminar in Dietetics
Second semester. Three credits. Hours by arrangement. Prerequisite: DIET 235. To be taken concurrently with DIET 248.
Special problems and issues in dietetics. The management role in patient care, nutrition education, and the integration of nutrition and food service units.
248. Applied Clinical Dietetics
Second semester. Six credits. 256 hour practicum. Prerequisite: DIET 235.
Application and synthesis of performance requirements in clinical dietetics. Practicum.
250. Dietetic Practice
Second semester. Four credits. 160-hour self-planned supervised practice. Prerequisite: DIET 235.
Student defines objectives to extend knowledge in a specialized area of dietetics. Research project.
298. Special Topics
Either semester. Credits and hours by arrangement. Prerequisite: The student must have completed all other requirements in the Program in Dietetics. May be repeated for credit with a change in topic.
Application of the scientific method of inquiry to planning, implementing, evaluating, and reporting a study of a problem related to dietetics.
299. Independent Study for Undergraduates
Either semester. Credits and hours by arrangement. Open only with consent of instructor. May be repeated for credit.
The course is designed primarily for students who wish to extend their knowledge in some specialized area in the field of dietetics.