Introduction to research in nutrition as the foundation for evidence-based practice. The scientific method, hypothesis testing, clinical trials, epidemiological research, nutrition surveys, and sensory analysis. Weekly writing assignments. Reading and critiquing research papers.

Prerequisite(s): Graduate standing and Instructor consent.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course

Introduction to statistical procedures as applied to nutrition. Statistical software such as SPSS and NVivo will be used to analyze data. Application of both parametric and nonparametric statistical tests. A focus on statistical approaches for community nutrition and public health will be emphasized.

Prerequisite(s):  or equivalent, and completion of accredited Baccalaureate degree requirements as specified by the Accreditation Council for Education in Nutrition and Dietetics; or permission of the instructor.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once

Discussion of how developmental physiology and cellular growth and differentiation influence nutrient requirements during pregnancy and lactation, fetal growth, infancy, premature birth, childhood, adolescence adulthood and old age. Planning nutrition programs to meet the nutrient needs of at-risk women, infants and children. Review of the nutritionally relevant chronic diseases with aging. Oral presentation and discussion of the scientific literature related to the life cycle.

Prerequisite(s): , FN 434, or instructor consent; , FN 435, or instructor consent; and Dietetic Internship Eligible (DPD director consent).
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course

Pathophysiology of selected medical problems with specific attention to nutritional needs and treatment as part of evidenced based practice medical care. Advanced clinical nutrition applications in acute and chronic diseases. Nutritional care process, medical terminology, charting and documentation, and case study discussions.

Prerequisite(s): Bachelor’s degree approved by Commission on Accreditation for Dietetic Educ; and accepted into CPP Dietetic Internship Program.
Corequisite(s):  and .         
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course

Application of critical thinking skills and integrate the theories and principles of Medical nutrition therapy (MNT) into clinical practice. Case studies and an evidence-based approach to practice will be used to integrate and utilize their knowledge of nutrition, metabolism, and physiology, for effectively planning and managing the nutritional care of patients using the Nutrition Care Process. Acute and chronic disease conditions will be explored through lectures, case discussions, assigned readings, programmed learning guides, and class presentations. Topics include: critical thinking, pediatric nutrition, clinical basis of disease processes, and medical, surgical, and diet therapies for acute and chronic disease in adults and pediatrics, enteral and parenteral nutrition, malnutrition and high risk conditions including cardiovascular, pulmonary, renal and liver disease, critical care, HIV/AIDS, and oncology.

Prerequisite(s):  and completion of accredited Baccalaureate degree requirements as specified by the Accreditation Council for Education in Nutrition and Dietetics; or permission of the instructor.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once

Examination of the theoretical perspectives on nutrition, food and health-related behavior change. Study of the key constructs from a variety of nutrition and health behavior theories and frameworks such as the Theory of Planned Behavior, the Health Belief Model, Social Cognitive Theory and the Trans-Theoretical Model. Effective teaching strategies and procedural models for designing effective nutrition education programs targeting the general public will be presented to enable students to design and deliver interventions and programs in the community and clinical settings

Prerequisite(s): Completion of accredited Baccalaureate degree requirements as specified by the Accreditation Council for Education in Nutrition and Dietetics, or permission of the instructor.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once

The organization and administration of foodservice and nutrition systems and the functions and responsibilities specific to management; decision-making, planning, organizing, and staffing. Examination of the complex responsibilities of the nutrition and dietetics professional in food management, including the essentials of operating a foodservice facility - menu planning, purchasing, storage, issuing, food production, service, distribution, quality control, and food safety.

Prerequisite(s): , , and completion of accredited Baccalaureate degree requirements as specified by the Accreditation Council for Education in Nutrition and Dietetics; or permission of the instructor.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once

Explore skills needed and their application in community and public health settings. Evaluate the barriers to disease prevention and health promotion, factors that influence personal health decisions, preventive interventions directed at individuals (clinical settings) and populations (community settings), strategies for using population health principles. Familiarization with community-based research and programs focused on nutrition or has nutrition as a component such as community non-profit agencies, worksites, health centers, clinics, hospitals, schools, churches, supermarkets, recreational and sports centers, and councils on aging/senior centers, and food assistant programs.

Prerequisite(s):  or equivalent, and completion of accredited Baccalaureate degree requirements as specified by the Accreditation Council for Education in Nutrition and Dietetics; or permission of the instructor.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once

Qualitative Research (QR) is the foundation for mixed-method information gathering practices, including quality assurance/improvement, assessment, and human research studies. Methodology, study designs, observational methods, focus groups, interviewing, as well as analyses/thematic interpretation will be discussed. Application of QR techniques and practices in Discussions/Assignments.

Prerequisite(s): NTR 5100 and NTR 5200.
Component(s): Lecture
Grading Basis: Graded including RP
Repeat for Credit: May be taken only once
When Offered: Fall, Spring
Course Category: Major Course

Provides the opportunity for students to implement and apply Qualitative Research methodologies including triangulation interviews (assessment), and conducting, transcribing and analyzing information from a focus group (study implementation). Presentations and peer reviews will contribute to the evaluation component of their activities.

Pre or Corequisite(s): NTR 6594.
Component(s): Lecture
Grading Basis: Graded including RP
Repeat for Credit: May be taken only once
When Offered: Fall, Spring
Course Category: Major Courseulty.