Plan of Study – MS Nutrition and Dietetics

Exploration of specialized areas of nutrition with a focus on disordered eating, sports nutrition and changing nutritional needs that accompany aging. Examination of current research and evidenced based strategies for counseling clients with a variety of nutritional needs. Prerequisite: NFS 5220

Examination of the motivations behind consumer food choices and the popularity of current diet trends. Research on motivation and behavior change is discussed. Includes a practical component where students modify menus and client food diaries and make meaningful changes to promote a healthy lifestyle. Pre-requisite: NFS 2220 or NFS 2270.

Examination and application of food and nutrition knowledge, policy, and research to improve the nutrition status and health of populations while maintaining a sustainable food supply. Emphasis on approaches to prevent and alleviate diet-related conditions and the barriers to improving the nutrition status and health of diverse population groups through community health needs assessment. The impact of the US food system on public health, community health, and the environment will be addressed. Strong focus on the translation of evidence based research into public health recommendations or policies and the agencies charged with those tasks.

An assessment of current research and policy on weight gain and obesity in children and adults. Students will examine the scientific evidence on the causes and consequences of a surplus of body fat. In addition they will examine the success rates of current efforts to reverse obesity levels among different population groups.

An examination of the physiological, biochemical and nutritional aspects of pregnancy, lactation and cild development. Nutritional assessment and interventions for feeding disorders, childhood obesity and disease processes related to infants and children will be discussed. Pre-requisite: NFS 5220 or permission of instructor.

A comprehensive overview of nutrition assessment of patients and clients. Anthropometric, biochemical, physical and diet history data will be collected and interpreted. The topics of the Nutrition Care Process, drug-nutrient interactions, nutrition support and fluid-electrolyte balance will be introduced. Prerequisites: BIO 2250 and NFS 2270.

An in-depth study of modified diets and other appropriate interventions for patients with various diseases or conditions (cardiovascular diseases, diseases of the gastro-intestinal tract, diabetes mellitus, renal diseases) utilizing the Nutrition Care Process and ADIME charting format. The role of diet in prevention of disease will be covered. Prerequisite: NFS 5220.

A study of stress in the critically ill and diseases of the hematological, neurological, respiratory and musculoskeletal systems and appropriate nutritional interventions. Professional issues and issues related to health insurance will be covered. Prerequisite: NFS 5220.

Biochemical principles involved in the metabolism of macro- and micronutrients, as well as the consequences of over and under nutrition. Students will critique current nutrition research and study techniques for assessinf basal metabolic rate. Prerequisites: CHM 1610 or 3610; BIO 2250; NFS 2270.

Focus on product and program development for community groups. Experiential Learning in non-traditional areas of dietetics including business, industry, culinary nutrition, agriculture, private practice and grocery stores. Students will asist dietitians in providing nutrition education to employees, creating media for nutrition education purposes and conducting grocery store tours. Lecture: 2 hours, Field experience: 140 clock hours. Pre-requisite: Permission of the Coordinated Program Director.

Focus on using the Nutrition Care Process with clients with a variety of diseases and disorders. Experiential learning in hospitals, dialysis centers, cardiac centers, eating disorder clinics, or skilled nursing facilities. Students will work with patients with a variety of diseases and health problems in acute and long-term care. Lecture: 3 hours, Field experience: 210 clock hours. Pre-requisite: NFS 5250, NFS 5320, and NFS 5420. Permission of the Coordinated Program Director.

Instruction on functions of management related safety, security and sanitation that affect employees, clients, patients, facilities and food. Experiential learning in a variety of food service and food management systems such as schools, long term care, acute care, hospice centers, or congregate meal sites. Lecture: 2 hours, field experience: 140 clock hours. Pre-requisite: Permission of the Coordinated Program Director.

Focus on program planning, implementation, and health needs assesments of populations. Experiential learning in a variety of community settings such as food pantries, community health centers, or government programs. Lecture: 3 hours, field experience: 210 clock hours. Pre-requisite: Permission of the Coordinated Program Director.

Experiential learning in a variety of health and wellness settings, in-person and virtually utilizing telehealth technology. Focus on providing medical nutrition therapy and counseling or education sessions for non-institutionalized individuals such as college or high school athleres, children, elderly, people with eating disorders or others. Lecture: 2 hours, field experience: 140 clock hours. Prerequsites: NFS 5931 and Permission of the Coordinated Program Director.

Examination of professinal and legislative issues in dietetics. Experiential learning in a selected area of dietetics of intrest to the intern. Lecture: 2 hours, field experience: 140 clock hours. Prerequisites: NFS 5931 and Permission of the Coordinated Program Director.

Using knowledge gained from course work and experiences, students address a current issue related to nutrition and wellness. In this first in a series of two capstone courses, students complete an analysis of the scientific and health care literature related to the chosen issue and design an original research project. Prerequisite: permission of instructor.

Continuation of NFS 6955 Capstone I. Students complete an original research project related to a topic in nutrition. Prerequisite: NFS 6955.