Course Descriptions

CORE COURSES

Basic principles of human nutrition with emphasis on the nutrients and factors that affect their utilization in the human body; nutritional requirements of the body at all age levels; modern concept of an adequate diet; cultural influences on food selection; principles of diet modification and its importance in the treatment of disease.

Application of scientific principles in food selection and preparation. Consideration is given to the composition and properties of food, nutritional value, desirability standards, simple menu service and food economics.

FIRST YEAR (JUNIOR)

Advanced study of cells and their nourishment, digestive system, energy transformations, macronutrients and their metabolism, regulatory nutrients, body fluids and electrolyte balance, and body composition and energy expenditure.  3 hours lecture per week. 
Prerequisites: CHEM 3303, CHEM 3103, DIET 2351, each with a minimum grade of "C" and admission to the Coordinated Program in Dietetics.

Principles and methods of buying, preparing and serving foods for various types of quantity food facilities are considered. Standardization of recipes and cost controls. Use and care of institutional equipment. Safety and sanitation. 2 hours of lecture/discussion per week. Requires concurrent enrollment in DIET 3253,DIET 3353, and DIET 3356. 
Prerequisites: Diet 2352 and admission to the Coordinated Program in Dietetics.

Students will be assigned to a practicum site in order to develop skills related to the principles and methods of buying, preparing and serving foods for various types of quantity food facilities are considered. Standardization of recipes and cost controls. Use and care of institutional equipment. Safety and sanitation. 6 hours of practicum per week. Concurrent enrollment in DIET 3252, DIET 3353, and DIET 3356. 
Prerequisites: DIET 2352 and admission to the Coordinated Program in Dietetics.

Organization and management of a food service system and basic operational subsystems (procurement, inventory, production, distribution, sanitation and fiscal control).
Prerequisites: DIET 3452, DIET 3353 and DIET 3356, each with a minimum grade of "C".

Investigation of chemical, physical and nutritional properties of foods and additives during food preparation. Study of food modifications necessary for diet therapy; consideration of cultural preferences.
Prerequisites: DIET 2352, CHEM 2302 and admission to the Coordinated Program in Dietetics.

Introduction to the concepts of providing nutritional care to individuals. Topics include nutritional assessment procedures (anthropometrics, biochemical, clinical and dietary) nutrition care plan, medical records including problem-oriented medical records, basic principles of interviewing and counseling, diabetic and renal calculations, total parenteral nutrition (TPN) and tube feeding methods, and use of computer for dietary analysis of intakes.
Prerequisites: DIET 3452, DIET 3353 and DIET 3356, each with a minimum grade of "C".

Pathophysiological effect of disease on humans and rationale for diet therapy. Development of ability to translate dietary prescription into meal plans that will satisfy nutritional, emotional and cultural needs of people.
Prerequisites: DIET 3354, DIET 3655 and DIET 3357, each with a minimum grade of "C".

Selected problems and clinical experiences directly correlated to DIET 3354. 18 hours practicum experiences per week.
Prerequisites: DIET 3452, DIET 3353 and DIET 3356, each with a minimum grade of "C" and concurrent enrollment in Diet 3354.

SECOND YEAR (SENIOR)

The study of principles of research and research design. Introduction, interpretation, and evaluation of dietetics-related professional literature. Study of planning techniques and instructional strategies for professional presentations. Students are provided preliminary directions in the development of a research proposal.
Prerequisites: DIET 4359, DIET 4752 and admission to the Coordinated Program in Dietetics.

Study of community assessment planning, education and implementation of community programs. Also includes the study of physiological changes and nutritional requirements in infancy, childhood, adolescence and adulthood (including the elderly).
Prerequisites: Concurrent enrollment in DIET 4852 with a minimum grade of "C".

Review and discussion af all topics related to National Registration Examination for dietitians including Food Service, Clinical, and community Nutrition. Extensive exam preparation for the National Registration Examination will be emphasized.
Prerequisites: DIET 4359, DIET 4752 and admission to the Coordinated Program in Dietetics.

Integration of theory and practice on the basis of practicum experience. Two lecture/discussion hours a week for one semester.
Prerequisites: DIET 3357, DIET 3358 and admission to the Coordinated Program in Dietetics.

Intergration of nutritional care and dietetic service into various systems of health care, food systems management or clinical nutrition. Under close supervision, students will assume the role of the generalist dietitian. Students will be assigned to a practicum experience for 9 hours per week.
Prerequisites: DIET 4359, DIET 4752 and admission to the Coordinated Program in Dietetics.

An introduction to the role of the clinical dietitian in the health care enviornment. Selected problems and clinical experiences directly correlated to DIET 3357 and DIET 3358. 21 hours clinical experience per week.
Prerequisites: DIET 3357, DIET 3358 and admission to the Coordinated Program in Dietetics.

Study of the major components of communication, interviewing, counseling, behavior modification, group process, delivery of oral presentations and workshops, learning and motivation. Prerequisites: DIET 3354, DIET 3655, DIET 3357 each with a minimum grade of "C".

Survey of major problems arising from food habits of population groups, including the study of the Mexican-American culture, and techniques for teaching effective nutrition to groups. Clinical experience includes observation and participation with selected community agencies and schools. 16 hours clinical experience per week for 11 weeks.
Prerequisites: DIET 4852 with a minimum grade of "C".