Types of Courses

Semester
Credit Hours

Required Courses

42

Clinical Nutrition Electives

  2

Practica

27

TOTAL

71

1^st Fall

1^st Spring

1^st Summer

Course

Hrs

Course

Hrs

Course

Hrs

CN 5310
Nutrition Care Process

3

CN 5311
MNT* in Chronic Care

3

CN 5312
MNT* in Acute Care

3

CN 5321
Communication and Behavior Change

3

HCS 5330
Health Care Research

3

CN 5242
Nutrition in Aging

2

CN 5222
Nutrition in Wellness

2

CN 5332
Food Service Management

3

CN 5331
Food Science and Technology

3

CN 5341 Nutrition in Growth and Development

3

CN 5340
Nutrition in Metabolism

3

CN 5002 Special Topics

1

HCS 5106
Professional Development

1

Total Hours

17

16

9

2^nd Fall

2^nd Spring

2^nd Summer

Course

Hrs

Course

Hrs

Course

Hrs

CN 5313
MNT* in Pediatrics

3

CN 5223
Nutrition in Media Communications

2

CN 5390
Nutrition Research

3

CN 5002
Special Topics

1

CN 5233
Business of Health Care

2

CN 5360
Education and Community Nutrition Practica

3

CN 5370
Food Service Practica

3

CN 5353
Advanced MNT* Practica

3

CN 5954
Integrated Nutrition Practica

9

Total Hours

13

13

3

CN 5310 Nutrition Care Process

The student is introduced to the role of registered dietitian in the nutrition care process and evidence-based practice. The Scope of Practice and Code of Ethics will be covered.  Assessment of nutritional status, differentiation of nutrition diagnoses and creation of problem, etiology, signs and symptoms statements will be included.  Skill will be developed in basing interventions and evaluation on the nutrition diagnoses.

CN 5321 Communication and Behavior Change

Theories of behavior change and principles of counseling to promote lifestyle change will be covered in the context of nutrition issues.  A system for planning nutrition education and communication with individuals and groups will be introduced.

CN 5222 Nutrition in Wellness

Approaches to prevention of disease through nutrition and other lifestyle interventions will be introduced.  Community health programs will be described.  Steps in the development of a community nutrition intervention will be presented.  Students will plan a community nutrition program, including marketing strategies and process and outcome evaluation methods.  

CN 5331 Food Science and Technology

Principles of food science will be applied to the development of food products that appeal to consumers based on appearance, texture, flavor and nutritional content.  The role of various ingredients in processed foods and functional foods will be covered.  Other topics include food irradiation, genetically modified foods, organic foods, food safety and sustainable agriculture. (2 credits lecture;1 credit lab)

CN 5340 Nutrition in Metabolism

Nutritional science concepts will be presented within the context of human metabolism.  In providing the scientific foundation for nutrition therapy, this course will cover nutrient functions, bioavailability, clinical signs of inadequate and excessive intake, and biochemical methods of evaluating status.  Achieving nutritional requirements from food and/or supplements will be addressed with attention to emerging issues related to nutrigenomics.

HCS 5106 Professional Development

This course offers interprofessional education to health professions students through interaction with students from other healthcare disciplines and faculty facilitators in a small group setting. Topics include communication skills, team dynamics, conflict management, cultural competency, and other professional skills necessary to succeed in a collaborative healthcare work environment.

CN 5250 Nutrition Care Process Practica

In this introductory practica course, students will have the opportunity to gather data from electronic health records.  The student will perform the nutrition care process on clients, including conducting nutrition physical examinations and developing nutrition diagnoses.

CN 5311 Medical Nutrition Therapy in Chronic Care

The role of food, nutrition and lifestyle choices in health promotion and disease prevention will be discussed.  The focus will be on obesity, cardiovascular disease, diabetes and some gastrointestinal disorders.  Related pathophysiology and pharmacology will be covered.

HCS 5330 Health Care Research

This course provides an overview of the research process with focus on evidence-based health-care research.  Lecture topics include critical literature evaluation, research theory, measurement, design, statistical analysis, and interpretation.   Small-group sessions with research advisors emphasize practical application of research concepts and foster project development.

CN 5332 Food Service Management

This course will cover management of resources in the procurement, production, distribution and service in food service systems. Development of menus for a variety of group settings will be presented with attention to culture, nutritional needs, culinary skills and resource allocation.  Policies and procedures, marketing, and government regulations will be included.

CN 5341 Nutrition in Growth and Development

Normal nutrition needs during growth and development from preconception through adolescence will be covered.  Sociological and environmental aspects that influence the outcome of pregnancy are explored.  Students will become acquainted with the benefits of breast feeding and learn how to promote breast feeding by recognizing reliable resources for new mothers.  Appropriate progression of feeding from infancy throughout childhood is addressed with an introduction to use of growth charts for assessing growth of infants and children.

CN 5002 Special Topics

This course is designed to provide the most recent scientific information on issues of current concern, such as weight management, women’s health, critical care or metabolism.

CN 5351 Chronic Care Medical Nutrition Therapy Practica

Students provide evidence-based nutrition therapy for clients in wellness and clinic settings.  Nutrition for prevention and treatment of obesity, cardiovascular disease, diabetes and some gastrointestinal disorders will be addressed.

CN 5312 Medical Nutrition Therapy in Acute Care

Students will apply the nutrition care process in providing evidence-based medical nutrition therapy for patients with significant needs for nutrition support, including those with diseases of the gastro-intestinal and renal systems, HIV, cancer or trauma. Related pathophysiology and pharmacology will be integrated as disease states are covered.

CN 5242 Nutrition in Aging

This course will present overall biologic, social and behavioral aspects of aging in addition to prevention and treatment of age-related chronic diseases and conditions. Nutrition needs in aging, altered by physiology, lifestyle and socio-cultural factors will be studied.  The continuum of health services emerging to meet the needs of aging adults will be reviewed along with the integration of nutrition services in promoting optimal interdisciplinary health outcomes.

CN 5452 Acute Care Medical Nutrition Therapy Practica

The student will provide evidence-based medical nutrition therapy to clients with renal disease, cancer, traumatic injuries and other complex medical problems.

CN 5313 Medical Nutrition Therapy in Pediatrics

This course will apply principles of medical nutrition therapy to the care of infants, children and adolescents.  Students will use growth charts to assess and interpret growth status of pediatric patients.  Selection and use of specialized infant formulas to promote appropriate growth in children with a variety of chronic and acute conditions, including genetic disorders will be covered.

CN 5002 Special Topics

This course is designed to provide the most recent scientific information on issues of current concern, such as weight management, women’s health, critical care or metabolism.

CN 5360 Education and Community Nutrition Practica

In this course the student is afforded the opportunity to practice nutrition education and counseling in the community setting, such as community clinics and public health programs.

CN 5370 Food Service Practica

Within a food service operation, the student will coordinate procurement, production, distribution and service of food.  Attention will be given to the organizational structure of the food service unit, quality management, employee training and safety programs.

CN 5353 Advanced Medical Nutrition Therapy Practica

The student will provide medical nutrition therapy to specific populations, including the pediatric client.

CN 5223 Nutrition in Media Communications

Students will develop skill in translating scientific nutrition statements into meaningful messages for the mass media and the lay consumer. They will produce well written educational materials that promote health, wellness and positive lifestyle choices.

CN 5233 Business of Health Care

This course applies principles of management and business theory to the delivery of health care.  Content covered includes cost-benefit analysis, billing and reimbursement for health care services, analysis of financial data, fiscal accountability, and development of business plans and budgets.

CN 5954 Integrated Nutrition Practica

Within these culminating practica, students integrate knowledge and skill in medical nutrition therapy and management in applying the nutrition care process to care of clients with complex medical and social histories.  Students will apply management skills in team communication, reimbursement procedures and quality improvement.  The practica include a block in which students function independently in patient care and one in which they gain insights into applied research in clinical nutrition.

CN 5390 Nutrition Research

This course meets the research requirement for the Master’s in Clinical Nutrition.  In this course students complete one of three types of research projects:  1) a clinical study, usually in conjunction with a larger, on-going research study; 2) an evidence-based review of literature that results in recommendations for clinical practice; or 3) a clinical outcomes study.  The research may be completed individually or by a small group of students.