|
Course |
Goals |
Concepts |
Evaluation |
FDNS 2000 |
Objectives: Understand the Family and Consumer Sciences profession and apply this understanding to their specialization; communicate the integrative nature of the natural sciences, social sciences, art and business as the knowledge is applied to life issues for families and consumers. |
History and Philosophy of Family and Consumer Sciences; Student Co-Curricular Opportunities; Human Eco-Systems; Professional Ethics; Knowledge for Real Life: Outreach |
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| FDNS 2100 |
Objectives: Have a basic understanding of organic chemistry and physiology as applied to nutrient and nutrient metabolism; have a basic knowledge of the factor affecting risk of chronic disease including family history, health behaviors and food intake |
Dietary Guidelines and Dietary Planning Principles; Digestion, Absorption and Metabolism of Macronutrients; Functions and Requirements of Micronutrients; Nutrition Throughout the Lifecycle; Hunger and Global Environmental Problems |
3 exams, 1 final, points added for attendance |
| FDNS 2100H |
Objectives: Identify required nutrients; understand nutrient function; relate food intake to nutritional status; associate nutritional status with health status; acquire competence in using the large data bases available on the web |
Essential micronutrients, function and dietary sources; Energy balance, body weight regulation, obesity; Exercise in nutritional status; Fads, facts, fallacies in nutrition; Essential macronutrients and their metabolism; Evaluation of diets and nutritional status |
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| FDNS 2400 |
Objectives: Familiarize new students with faculty and research programs in the Department of Foods and Nutrition; introduce students to the scientific method as applied to nutritional research |
Introduction to faculty and research programs in Foods and Nutrition; Introduction to the scientific method; Reading scientific research papers on selected current topics; Developing research projects at the University of Georgia; Styles of research from basic science to intervention and clinical work |
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| FDNS 3000 |
Objectives: At an introductory level, have an understanding of nutrition principles including the roles, metabolism, requirements and sources of nutrients; at an introductory level, identify changes in nutrition requirements throughout the lifespan and during stress and exercise; at an introductory level, understand the biochemical and physiological bases of human nutritional requirements and related diseases; knowledge of scientific methods and basic techniques used in nutrition research; knowledge of basic factors contributing to the risk of chronic disease including family history, health behaviors, and food intake |
Digestion, absorption and transport of nutrients: common digestive problems; Carbohydrates and diabetes; Energy balance and body composition: Obesity and eating disorders; Fat soluble vitamins: Vitamin D regulation of serum calcium; Water and minerals: Mechanism of iron absorption; Nutrition and cardiovascular diseases: The metabolic syndrome; Nutrition requirements throughout the lifespan and during stress and exercise |
diet analysis, medical family tree, case study, 2 exams, 1 final |
| FDNS 3010 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 3100 |
Objectives: Introduce students to the elements of macronutrient metabolism; familiarize students with effects of nutrients on human metabolism and health outcomes |
Carbohydrate-containing foods including chemistry and metabolism; Protein-containing foods including chemistry, metabolism and effects on body; Lipid-containing foods including chemistry and metabolism; Energy balance and energy metabolism relative to obesity; Impact of lifestyle choices on utilization of nutrients |
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| FDNS 3600 |
Objectives: To understand food preparation techniques; to understand basic concepts of food preparation; to know the terminology associated with food preparation; to investigate basic changes that occur during food preparation; to understand how each ingredient functions in a food product; to be able to identify and evaluate food products; to understand the principles of food preservation; to learn technial writing skills; to improve basic computer skills |
Introduction to 3600; Laboratory Procedures; Food Composition; Starches and Cereals; Heating Methods; Fruits and Vegetables; Food Safety (Sanitation); Fats, Emulsions and Salads; Milk and Cheese; Eggs; Batters and Doughs; Red Meat; Food Preservation; Poultry and Fish; Meat Alternatives |
2 tests, 1 final exam, group presentation, take-home activity, attendance, lab participation, proctoring, quizzes and lab evaluations |
| FDNS 3610 |
Objectives: To recognize and evaluate the physical layout and organization of an institutional kitchen; To recognize and evaluate and organization of personnel in foodservice and healthcare facilities; To understand the need for a safe, sanitary environment and identify good and bad safety and sanitary practices; To plan and evaluate simple menus for a foodservice operation; To identify and use basic equipment used in an institutional foodservice; to use basic cost control procedures, including calculations related to cost control; to recognize and evaluate factors and skills involved in efficient food production; To identify factors relating to the serving of quality food; To become familiar with some management tools and techniques, including calculations used in foodservice operations; to develope team work skills; to use computers and relevant software to facilitate planning and decision-making in foodservice operations; to develop technical writing skills |
Organization: Personnel, physical layout, and food flow; Computer Applications in Foodservice: WebCT, PowerPoint, Word Processing and Grammar check programs; Food-Trak (a foodservice inventory accounting program); Page composer and web stie construction in WebCT; Introduction to Food for Fifty Tables: Practice Production Problems; Storerooms and Inventory: Introduction to Yield, Storeroom and Inventory Terminology; Equipment Use; Recipe Conversion, standardization and costing; Chemical Safety and UGA Food Service Computer functions; Sanitation: Introduction to HACCP; Work Simplification: Process Chart Simulation, Time and Motion Simulation; Production Principles: Production Scheduling; Soups, Stocks, Sauces; Salads, Presentation Principles |
2 tests, 1 final, participation/attendance, lecture project |
| FDNS 4050/6050 |
Objectives: to increase your understanding and knowledge of the stages in the human lifecycle; to increase your understanding and knowledge of nutritional needs associated with each stage of the lifecycle and what makes each stage unique |
Review of macro- and micronutrients, dietary assessment; Physiology and nutritional needs during pregnancy and lactation; Physiology and nutritional needs during infancy; Physiology and nutritional needs during childhood and adolescence; Physiology and nutritional needs during adulthood and elderly |
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| FDNS 4100/6100 |
Objectives: Introduce students to the elements of micronutrient metabolism; familiarize students with effects of vitamins and minerals on human metabolism and health outcomes |
Electrolyte physiology and metabolism; Water/fluid balance and effects on the body; Vitamin physiology, biochemistry and metabolism; Macromineral physiology and roles in human metabolism and disease; Trace element physiology and roles in human metabolism and disease |
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| FDNS 4500/6500 |
Objectives: To describe the nutrition care process and will demonstrate the ability to (1) conduct a nutrition screening and assessment; (2)interpret dietary intake, body composition, laboratory values, medical history and socioeconomic factors; (3)select an appropriate nutrition diagnosis; (4)plan intervention, monitoring and evaluation; and (5)use appropriate methods of documentation. Case studies will be used to evaluate this objective.
Will understand and demonstrate nutrition counseling techniques.
Will be able to describe health care delivery systems in acute and long-term care facilities and discuss the role of the dietitian and of other health care team members in these systems.
Will be able to define terminology used when discussing nutrition payment systems and be able to discuss current reimbursement issues.
Will be able to describe pending legislation on nutrition care services delivery and reimbursement issues, and laws or regulations affecting nutrition care services delivery. |
Health Care Systems: Role of the dietitian in the health care team
(1)The health care and dietetic teams (2)Professional organizations (3)Registration and licensing
Nutrition Care Process: Nutrition Screening and Assessment (1) Medical and Social Histories, functional status (2)Dietary intake assessment (3)Anthropometric Measurements (4)Laboratory Parameters (5)Nutritionally focused physical assessment (6)Drug-Nutrient Interactions
Nutrition Care Process: Nutrition Diagnosis, Intervention and Evaluation
Nutrition Counseling: Theories and Techniques
Nutrition Care Documentation |
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| FDNS 4510/6510 |
Objectives: To increase your understanding and knowledge of the stages and physiological changes in the human lifecycle; to increase your understanding and knowledge of nutritional needs associated with each stage of the lifecycle and what makes each stage unique; to be able to assess nutritional needs of clients from different age groups and make the appropriate nutrition recommendation; to be able to apply this knowledge through the use of applicable case studies; to become familiar with the scientific literature related to nutritional needs during the human life cycle; to increase the use of electronic media as a resource tool to enhance the understanding of lifecycle nutrition |
Maternal and infant health; Nutrition, fertility and family planning; Physiology of pregnancy; Nutritional needs during pregnancy; Lifestyle concerns; Nutritional assessment; Management of pregnancy complications; Pregnant adolescence; Anatomy and physiology of lactation; Promotion and support of breastfeeding; Growth and development; Nutrition needs of infants and children; Assessment of food intake; Low birth weight; Food patterns in young children; Factors shaping food patterns; Childhood obesity; Nutrition of preschool and school age children; Nutrition for adolescence; Eating disorders; Adolescent athletes; Aging; Population trends, theories of aging; Longitudinal studies of aging; Physiological changes with aging; Vitamins and minerals in aging; Food selection patterns; Nutritional problems with aging |
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| FDNS 4520/6520 |
Objectives: (1) Will demonstrate the ability to conduct a nutrition screening and assessment, interpret dietary intake, body composition, laboratory values, and medical history, formulate a nutrition care plan and use appropriate methods of documentation. Case studies will be used to evaluate this objective. (2)Will be able to identify frequent nutrient-nutrient and drug-nutrient interactions (3) Will be able to define and correctly use common medical terms in case studies and on examinations (4) Will be able to discuss the indications for use of enteral and parenteral nutrition formulas, types of formulas, complications of use, and ethical considerations with their use (5) Will be able to calculate enteral and parenteral nutrition formulations for defined cases (6) Will be able to discuss principles, procedures and typical clinical indicators used in quality assurance programs for nutrition care delivery (7) Will be able to descrbie health care delivery systems, the role of the dietitian and of other health care team members in these systems (8) Will be able to define terminology used when discussing nutrition payment systems and be able to discuss current reimbursement issues (9) Will be able to describe how to keep abreast of pending legislation on nutrition care services deliver and reimbursement issues, and will be able to define at least one law or regulation affecting nutrition care services delivery |
Role of the dietitian in selected health care settings; Nutrition Screening and Assessment: Medical and Social Histories, Functional Status, Dietary intake assessment, Laboratory Parameters, body composition measurements, nutritionally focused physical assessment, drug-nutrient interactions; Nutrition Care Plans and Nutrition Care Documentation: Introduction to the Medical Chart, Diet Manuals and their use; Quality Assurance for Nutrition Care Services; Health Care and payment systems; Dysphagia Speaker: Speech-Language Pathologist, Evaluation of Dysphagia (speaker), dietary treatment of dysphagia; Nutrition Support Introduction: Indications, Ethical Issues related to Nutrition Support, Nutrition Support Team; Enteral Nutrition: Indications, Formulas and Delivery, Complications; Parenteral Nutrition: Indications, Calculations, Complications, Role of RN and PharmD in parenteral nutrition, speakers, RD, RN and PharmD |
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| FDNS 4530/6530 |
Objectives: (1) Show a working knowledge of pathyphysiology, abnormal biochemistry, and altered nutrient metabolism in various disease states. Students will demonstrate the ability to use appropriate medical terminology when discussing various disease states. (2) Know and understand disease preventnion guidelines for the major chronic diseases. (3) Know and be able to discuss the principles of nutrition screening, assessment, and medical nutrition therapy for various disease states. Medical nutrition therapy knowledge will include knowledge of how nutrient, fluid, electrolyte needs and feeding techniques are altered for each disease state. (4) Be able to develop nutrition care plans and define dietary modifications that are medically, culturally and aesthetically acceptable for individuals with various disease states. (5) Be knowledgeable about health behaviors exhibited by clients and their typical educational needs. (6) Will demonstrate the ability to interpret nutrition screening and assessment data, including dietary intake data and laboratory parameters, and develop a nutrition care plan by completing case studies.
(7) Demonstrate the ability to use library databases to research topics related to medical nutrition therapy. By preparing and presenting a poster on a research paper, students will demonstrate the ability to interpret basic statistics and research on medical nutrition therapy. (8) Enhance computer communication skills through the use of WebCT. |
Diseases of gastrointestinal tract; food allergy and food intolerance; liver, pancreatic & gallbladder disease; weight management; nutrition for exercise and sports; cardiovascular disease; hypertension; congestive heart failure; diabetes mellitus; pulmonary disease; bone health; hypermetabolis stress: sepsis, trauma, burns & surgery; nutrition & cancer; renal disease; diseases of nervous system; inborn errors of metabolism; HIV infection and AIDS |
2 tests, 1 final, poster presentation, summary paper, case studies, quizzes |
| FDNS 4540/6540 |
Objectives: (1)to relate the social, economic, psychological, behavioral and environmental factors to food availability and the health and nutritional status of populations (2)to recognize population groups at risk and those with special needs
(3)to understand the role and skills needed to work with diverse population groups (4)to define the roles and responsibilities of a public health nutritionist (5)to identify the components of successful delivery of quality nutrition services (6)to discuss public health programs and policies involved in the delivery of nutrition care for individuals throughout the life cycle (7)to learn effective nutrition interviewing and counseling strategies, demonstrate counseling skiklls and document an effective nutrition plan (8)to learn how to conduct a community nutrition assessment (9)to understand the role of the nutrition manager and components of successful nutrition services management (10)to understand public policy and legislation influencing nutriiton programs and practice and how to shape that policy (11)to understand the importance of networking and working in groups for facilitating communication of nutrition programs (12)to discuss and demonstrate basic nutrition screening and nutrition assessment techniques used in community health settings through use of cases studies and role playing (13)to learn techniques for assessing vital signs of clients and to demonstrate the use of these techniques in the classroom (14)to summarize educational theory and techniques and apply these theories to the development of educational materials and to presentations of an educational session (15)to understand the role of other allied health professionals and how these professionals interact with dietitians in interdisciplinary care of clients |
Opportunities in Community Nutrition; Policy Making; The Health Care Industry; Nutrition Policy and Monitoring; Community Assessment; Program Planning; Designing Community Interventions; Nutrition Education; Marketing Nutrition Programs; Program Management and Grant Writing; Community Nutrition in the Life Cycle; Domestic Hunger and Food Assistance Programs |
2 group projects, 4 tests, 1 presentation, 1 final, attendance/class participation extra points |
| FDNS 4550/6550 |
Objectives: Introduce students to concepts of nutrient dynamics and principles of growth; teach students how to use software for dynamic modeling; promote the use of modeling as a tool for hypothesis testing and research |
Nutrient intake and the plateau principle; Methods for modeling dynamic systems; Methods for modeling growth; Nutrient kinetics and dynamics; absorption and tissue effects; Use of modeling software in research projects aimed at hypothesis testing |
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| FDNS 4560/6560 |
Objectives:
(1)Identify the needs for nutrition assessment and intervention across the continuum of care for various subgroups of older adults: healthy community dwelling, frail homebound, assisted living and nursing home
(2) Understand the role of the aging process on the metabolism of macro- and micronutrients
(3) Reocgnize the influence of disease processes and medicationsd on nutritional status in the aged
(4) Understand the role of sociodemographic factors such as social isolation, poverty, economic uncertainty, food insecurity, and culture on nutritional status of elderly people.
(5) Learn nutritional assessment and support services procedures for older adults.
(6) Become skilled in the role of health promotion in disease prevention for the elderly.
(7) Know the relationships among appropriate nutrition services, postive health outcomes and reduced health care costs of older adults.
(8) Develop nutrition education programs targeted to specific subgroups of the elderly.
(9) Develop oral presentation skills related to nutrition and aging.
(10) Identify areas of nutrition research that will increase the quality of life for older adults. |
Nutrition assessment and intervention for various subgroups of older adults; role of the aging process on the metabolism of macro and micronutrients; influence of disease processes and medications on nutritional status in the aged; role of sociodemographic factors on nutritional status of elderly people; nutritional assessment and support services for older adults; role of health promotion in disease prevention for the elderly; relationships of nutrition and health care costs for older adults; nutrition education programs for subgroups of the elderly; effective communication with older adults; research needs for nutrition and quality of life for older adults. |
for graduate students: 1 additional project; 1 class presentation |
| FDNS 4580/6580 |
Objectives: Study in depth at least one topic in the area of foods and nutrition; write a report on at least one topic in the area of foods and nutrition |
Choosing an area to study; Identifying references related to chosen area; Organizing a paper; Writing a paper based on reference identified; Edit paper after it has been critiqued by faculty advisor |
assignments and exercises; completion of counseling experience and reflective statement |
| FDNS 4600/6600 |
Objectives: (1)Understand the interrelationships among health, safety, and policy issues concerning food consumption trends; nutrient composition of foods; food labeling; food additives; food allergies and hypersensitivities; phytochemicals; naturally occurring toxins; pathogens; pesticides; biotechnology-derived foods; irradiated foods and food laws and regulations. |
Food laws and regulations; Health claims; Dietary supplements; Functional foods; Soy; Food additives (antioxidants, antimicrobials, nitrites, sulfites, enzymes); Nitrites, nitrates, nitrosamines; Food allergies; Fat replacers; Sweeteners, Colors; Flavors; MSG; Caffeine; Food biotechnology; Animal diseases and foods; Food irradiation; Organic Foods; Contaminants (pesticides, lead, mercury); Diet, cancer and food ingredients |
2 exams, 1 final, 3 projects, extra credit points; additional work for 6600 and honors |
| FDNS 4610/6610 |
Objectives: (1)To familiarize students with principles and procedures of menu planning, purchasing and financial management in food and nutrition care services (2)To give students the opportunity to practice forecasting quantities of food to be purchased (3)To introduce students to the foodservice purchasing market where buying and selling take place and familiarize them with factors that influence this market (4)To review the regulations and laws that affect market regulation (5)To allow students practice writing purchase specifications for foodservice (6)To familiarize students with purchasing methods, the purchasing process and record keeping (7)To review procedures for proper receiving, storage and inventory control (8)To understand the use of purchasing records (9)To learn techniques of food quality assessment (10)To learn the basic principles of financial management |
Menu planning; Forecasting Quantity; The Market and Market Regulation; Specifications; Purchasing Methods; Process and Records; Receiving Storage and Inventory Control; Food Quality Assessment; Financial Management |
2 exams, 1 final, group project, 1 other project, 2 summaries, participation |
| FDNS 4620/6620 |
Objectives: (1)Will develop an understanding of the systems theory of foodservice management (2)Will develop a working knowledge of the roles and functions of management including planning, organizing, directing and controlling. This will include a knowledge of strategic planning, development of mission statements, goals, policies and procedures (3)Will develop a working knowledge of management characteristics and theories, and leadership and motivation theories. Information on organizational change theory will be included as a part of this material (4)Will develop a knowledge of general principles of communication, interpersonal communications skills, group dynamics and negotiation techniques (5)Will use current communication techniques, including e-mail and internet to communicate with class members and course instuctor (6)Will develop knowledge of human resource management, including interviewing and hiring practices, labor laws and regulations, training, performance appraisal, compensation, and labor relations (7)Will develop a knowledge of development of educational materials and will prepare materials for an inservice training employee program (8)Will prepare a lecture outline on a topic covered in this course and present a short educational presentation related to the topic (9)After lectures on marketing theory and techniques, and as a part of a team, will prepare a pro form budget for a product or service, develop a marketing plan and present the paper to the class using a power point demonstration |
What is an Organization? Organizational Structure
History of Management Thought
Management functions, skills, roles: Strategic Planning & Decision Making
Marketing & Entrepreneurship
Leadership Theory: Becoming an Effective Leader; Organizational Change
Introduction to Human Resource Management:
Staffing and Employment Process: Recruitment & Interviewing; Orientation, Training and Development; Motivation; Performance Appraisal; Performance Problems; Employee Compensation; Labor Relations
Communications Skills/Interpersonal Relationships: Group Dynamics; Conflict Resolution
Managerial Ethics |
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| FDNS 4630/6630 |
Objectives: To become familiar with the foodways of selected populations within the U. S. and how foods and food-related behavior may be used to maintain cultural identity; To identify factors that influence food-related behavior within population groups; To understand the role of food habits in nutritional/health status of individuals and groups, and their importance in nutrition counseling, community nutrition education efforts and marketing food products |
Origin of foods, foodways and habits; Religious influences on foodways and food habits; Influences on the development of mainstream American foodways and their regionality; Ethnic foodways of recent immigrant groups; Putting it into practice: programming and communication |
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| FDNS 4640/6640 |
Objectives: To understand principles of food safety management systems and the responsibilities of all members in the food chain; to be able to apply principles and methods of safe food handling at various steps in the flow of food throughout foodservice and consumer kitchen operations |
Causes and prevention of foodborne illness; Food safety management systems, emphasizing the Hazard Analysis and Criticial Control Points (HACCP) system; Recommended safe food handling procedures; Sanitation; Food safety educational programs |
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| FDNS 4650/6650 |
Objectives: To identify the functions of the major food components in the production of desirable and acceptable foods at home or in food service facilities; to evaluate food products (including products modified to specify dietary needs) with sensory and instrumental methods |
Research process; Data collection, statistical analysis, and interpretation; Sensory, rheological and physicochemical evalution; Water, protein, fat, carbohydrate |
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| FDNS 4660/6660 |
Objectives: (1)Know the reliable sources and key messages for nutrition and health promotion including the Dietary Guidelines for Americans, the Dietary Reference Intakes, FDA, USDA, EPA, and professional societies including the American Dietetic Association, American Heart Association, American Diabetes Association, American Cancer Society, the American Academy of Pediatrics, and the American Geriatrics Society.
(2) Be able to identify reliable vs. fraudulent sources of food and nutrition information. (3)Evaluate teaching resources available from a variety of sources, such as government agencies, commercial publishers, libraries/schools, Internet, etc., for use in nutrition education program. (4)Apply principles of learniang in planning, implementing and assessing nutrition education programs. (5)Develop lesson plans. (6)Develop food demonstrations. (7)Modify instructional plans to meet a variety ofj learning styles. (8)Adapt nutrition education programs to meet the needs of diverse populations such as culture, age, race, gender, and social class. (9)Design, develop and evaluate media intended to support guided learning of nutrition education. (10)Utilize appropriate strategies and technology in delivery of nutrition education concepts. (11)Utilize criteria for evaluation of instructional resources and aids for nutriiton education. (12)Make progress toward competency on some or all of the Georgia Technology Standards for Educators. |
Reliable sources of food and nutrition information; Concepts and controversies in nutrition education; Identification of reliable vs. fraudulent food and nutrition information; Definition and principles of learning; Learning styles; Multiple intelligence; Meeting needs of diverse learning populations; Planning instructional programs: lesson plans; Effective food demonstrations; Delivery methods including food demonstrations, power point, posters, pamphlets, interactive, online, oral, low literacy audiences; Nutrition education teaching resources; Criteria for evaluation of nutrition education resources; Community resources for nutrition education programs; Competence in operating multiple software programs |
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| FDNS 4900 |
Objectives: Present at least one seminar in an area in foods and nutrition; evaluate seminars presented by others |
Choosing a seminar topic; Using the PowerPoint program; Improving speaking skills; Presenting seminar; Evaluating seminars given by others |
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| FDNS 4960H |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 4970H |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 4980H |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 4990H |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 5010 |
Objectives: Provide a research experience to undergraduate students in Nutrition Science; Prepare students for admission to graduate or professional school in which biomedical research is part of the program of study |
Research in nutrition and diabetes or obesity; Research in nutrition and cancer; Research in behavior related to food consumption and health outcomes; Research in nutrition and heart disease; Research in a topic to be selected after discussion with an advisor or research scientist |
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| FDNS 5020 |
Objectives: To apply the research process to a Consumer Food issue; To present, interpret and discuss the results from a research project in written and/or oral format |
Reviewing the professional literature and identification of a research problem; Writing the project justification, stating the hypothesis and objectives; Selecting the appropriate research methodology and designing the experiment; Collecting, analyzing data and summarizing and interpreting the results; Preparation and delivery of a wirtten or oral report |
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| FDNS 5030 |
Objectives: The student will formulate and test a hypothesis for an independent research project on any topic related to dietetics |
Background research; Formulation of a hypothesis; Development of study aims, study design, methods; Conducting a research study; Summarization and interpretation of research results |
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| FDNS 5300 |
Objectives: Write an undergraduate thesis on a topic related to foods and nutrition; Edit thesis according to faculty advisor's evaluation |
Choosing an area of study; Identifying references; Improving writing skills; Writing thesis; Editing thesis |
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| FDNS 5800 |
Objectives: Students will be exposed to the application of nutrition care principles in a dietetic practice setting; students will interact with professionals in the field of dietetics |
Professional interactions in various dietetics practice settings; Patient or clinic interactions in various dietetics practice settings; Delivery of foods and nutrition information; Application of nutrition care principles; Introduction to organizational systems in various dietetic practice settings |
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| FDNS 5910 |
Objectives: Perform basic skills as related to the practice of dietetics in clinical, community and/or foodservice settings; satisfactorily perform the skills and knowledge requirements as outlined in the Core Competencies for the Supervised Practice Component of Entry-Level Dietitian Education Program provided by the American Dietetic Association |
Clinical Rotations: Perform and supervised nutrition screening, assessment, manage normal nutrition care needs of individuals and those with simple and complex medical conditions
Community Rotations: Develop and review educational materials, develop and review outcomes for food and nutriiton services and practice, provide dietetics education and supervise education for target groups
Food Service Systems Management Rotations:
Participate in business or operating plan development, participate in organizational change and planning and goal setting processes, perform marketing and human resource functions, supervise the collection and processing of financial data, supervise food production and development of recipes, manage safety and sanitation issues
All Rotations: Perform ethnically in accordance with the values of the American Dietetic Association, participate in professional activities, use current technologies for information and communication activities
Perform self-assessment and participate in professional development |
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| FDNS 5930 |
Objectives: To apply concepts and techniques learned in coursework to the real world of work; to provide an opportunity for the intern to become acquainted with the overall function of an agency or business |
Development of professional skills required for success in the particular agency or business; Completion of tasks and assignments typical of an entry level employee in the internship site; Critique of personal career goals in light of the internship experience |
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| FDNS 6400 |
Objectives: Understand the physiological and biochemical regulation of nutrient metabolism; learn the importance of integration of different metabolic pathways and of the mechanisms that maintain homeostasis; discuss the metabolic basis for chronic diseases that can be modified by nutrient intake; discuss current issues related to nutrition and disease and the metabolic basis for this interaction |
Review of cell structure and function; Membrane transport and cellular energy production; water and acid-base balance; Tools for measuring intake; Nutrient requirements; Macronutrient selection; Energy balance and obesity; Control of food intake; Energy expenditure, uncoupling proteins, diet induced thermogenesis; Protein metabolism; Carbohydrate metabolism and the role of the liver in glucose metabolism; Diabetes; Fat metabolism; Metabolism in specific physiological conditions, such as exercise, starvation and pregnancy |
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| FDNS 6670 |
Objectives: (1) Identify basic nutrition intervention principles (2) Discuss the philosophical, ethical and scientific issues in nutrition intervention (3) Select and/or design interventions for indivudals, groups and populations (4) Provide defensible reationale, orally and in writing, for choosing strategies and making recommendations related to intervention principles |
Nutrition Intervention: A Systems Approach; Understanding Nutrition Intervention; Community Asset Mapping; Listening to the Client/Community; Creating the Intervention; Quality Assurance in Interventions Scientific Rationale; Quality Assurance in Behavioral Rationale; Projecting the Future; Adapting Programs for Culturally Diverse Populations; Evaluating Intervention Approaches: Clinical, Group, and Population Approaches |
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| FDNS 7000 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 7005 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 7010 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 7210 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 7300 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 7910 |
Objectives: |
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| FDNS 7930 |
Objectives: To apply concepts and techniques learned in coursework to the real world of work; to provide an opportunity for the intern to become acquainted with the overall function of an agency or business |
Development of professional skills required for success in the particular agency or business; Completion of tasks and assignments typical of an entry level employee in the internship site; Critique of personal career goals in light of the internship experience |
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| FDNS 8530 |
Objectives: (1) Discuss general epidemiological principles (2) Demonstrate understanding of the pathophysiology of cardiovascular disease and cancer (3) Demonstrate knowledge of epidemiological research supporting links between nutrition and chronic diseases such as cardiovascular disease and cancer (4) Demonstrate knowledge of the proposed biochemical mechanisms by which diet and nutrition influence the development of cardiovascular disease and cancer (5) Discuss the rationale for current dietary recommendations designed to prevent cancer and cardiovascular disease |
Epidemiological Principles; Nutritional epidemiology of cardiovascular disease; Diet, nutrition and cardiovascular disease: biochemical mechanisms; Establishment of current dietary recommendations for cardiovascular disease prevention; The link between obesity and chronic disease; Nutritional epidemiology of cancer; Diet, nutrition and cancer: biochemical mechanisms; Establishment of current dietary recommendations for cancer prevention |
one essay exam, one final exam, one review article and one class presentation |
| FDNS 8550 |
(1)Identify age-related changes in physiological systems. (2)Understand the interrelationships of aging and nutritional requirements for macro and micronutrients. (3)Examine the biochemical and physiological mechanisms by which age-related diseases such as diabetes, osteoporosis, other musculoskeletal disorders, and sensory dysfunction (e.g., taste and smell, auditory function, vision, and cognition). (4)Identify the epidemiological, clinical, animal and cellular studies that provide the basis for current understanding of the role of nutrition in diabetes, osteoporosis, other musculoskeletal disorders and sensory dysfunction. (5)Develop skills in critically evaluating the scientific literature in nutrition and age-related diseases by giving presentations in class.
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(1)Demographics of aging in the US and the world (2) Prevalence of age-related diseases (3)Interrelationships of aging with requirements for macronutrient (4)Interrelationships of aging with requirements for micronutrients (5)Diabetes in the aged individual (6)Musculoskeletal diseases in older adults (7)Osteoporosis: pediatric and geriatric aspects (8)Taste and smell: age-related disorders and impact on nutritional status (9)Auditory dysfunction in the aged and possible nutritional relationships (10)Vision and nutrition in the aged (11)Cognition and nutrition in the elderly |
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| FDNS 8560 |
Objectives: (1) Development of a research project that may form the basis of a student's thesis/dissertation research (2) step-wise construction of a written reseearch proposal with class presentations and discussions of each section (3) presentation of a summary of the research proposal to the Department (4) development of critical thinking skills by learning the principles of effective experimental design and scientific writing |
Discussion of the content of a research proposal; Review of the principles of Scientific Writing; Ethical issues associated with research proposals and papers; Class presentations and discussion of each section of the research proposal; Review of written proposals by thesis/dissertation committee members; Department-wide presentation of the research proposals |
class presentation, initial proposal, revised proposal, presentation to department |
| FDNS 8580 |
Objectives: Review current literature and research in selected foods and health; Review current literature and research in selected nutrients and health |
Review of the research area; Cellular studies; Animal studies; Human studies; Implications for public policy; Future research needs |
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| FDNS 8900 |
Objectives: Learn how to access current literature on foods and nutrition; Learn skills in giving oral presentations; Use constructive criticism to improve oral presentation skills |
Identify topic for semester; Online searching for research information; Guideline for human and animal research in foods and nutrition; Effective use of Power Point for oral presentations; Use of digital camera and other sources for graphics in presentations; Key points for organizing and giving an effective oral presentation; Giving constructive critiques; Give oral presentations to department staff, students and faculty |
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| FDNS 9000 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 9005 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 9010 |
Objectives: vary with instructor |
vary with instructor |
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| FDNS 9300 |
Objectives: vary with instructor |
vary with instructor |
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FDN Course Contents
