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OLD Dietetics
November 22, 2014

Course Descriptions

CORE COURSES

DIET 2351 Introduction to Clinical Nutrition
  Fall, Spring, Summer I

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 prevention and treatment of disease.

DIET 2352 Food Preparation
  Spring only

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

FIRST YEAR (JUNIOR)

DIET 3353 Advanced Nutrition
  Fall

Study of biological, physiological, sociological and environmental aspects of nutrition science. Controversial issues in nutrition are examined. Prerequisites: CHEM 3303, CHEM 3103, HRP 2351, BIOL 2403, BIOL 2404 and admission to the Coordinated Program in Dietetics.

DIET 3252 Quantity Foods Production
  Fall

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.

DIET 3253 Quantity Foods Practicum
  Fall

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.

 

DIET 3257 Junior Seminar in Dietetics

 Spring

The seminar is intended to prepare dietetic juniors for their supervised practice in clinical and community nutrition during their senior year, and review the materials offered during junior year while relating them to the Registered Dietitian (RD) Exam. Approximately 50% of the course material is offered online with fact-to-face meetings scheduled every other week (Reduced-Seat).

 

DIET 3354 Food Systems Management
  Spring

Organization and management of a food service system and basic operational subsystems (procurement, inventory, production, distribution, sanitation and fiscal control).
Prerequisites: DIET 3252, DIET 3253, DIET 3353 and DIET 3356, and DIET 3357, each with a minimum grade of "C".

DIET 3356 Experimental Foods
  Fall

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.

DIET 3357 Medical Nutrition Therapy I
  Fall

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 record, 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 3353 and admission to the Coordinated Program in Dietetics.

DIET 3358 Medical Nutrition Therapy II
  Spring

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 3357.

DIET 3655 Food Systems Management Practicum
  Spring

Selected problems and clinical experiences directly correlated to DIET 3354. Sixteen hours clinical  experience 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)

DIET 4257 Research Methods in Dietetics
  Spring

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: Senior status in dietetics program. DIET 4359, DIET 4752 and admission to the Coordinated Program in Dietetics.

DIET 4359 Community and Life Cycle Nutrition 
  Fall

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.                                                                                         

DIET 4259 Seminar in Dietetics 
  Spring

The seminar is intended to prepare Dietetic seniors for the Registered Dietitian (RD) exam upon graduation. Course is made up of self-diagnostic tests, review sessions (face-to-face or online), and RD Exam preparation workshop.

DIET 4252 Integrated Seminar Dietetics 
  Fall

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

DIET 4356 General Dietetics Practicum 
  Spring

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.

DIET 4752 Clinical Nutrition Practicum 
  Fall

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.

DIET 4258 Communication Skills in Dietetics 
 Spring

Study of the major components of communication, interviewing, counseling, behavior modification, group process, delivery of oral presentations and workshops, learning and motivation.

DIET 4455 Community Nutrition Practicum
  Spring

Survey of major problems arising from food habits of population groups, including the study of the Mexican-American culture. Techniques for teaching effective nutrition to groups. Clinical experience includes observation and participation with selected community agencies and schools. Sixteen hours clinical experience per week for 11 weeks.
Prerequisites: DIET 4852 and concurrent enrollment in DIET 4259.

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