This course will provide students with an overview of issues that impact America's nutrition and health status. History of food advocacy as a social movement and evaluation of advocacy activities will be covered. Students will be actively engaged in the development of an advocacy action plan. Offered winter semester.
Winter 2024 - Online Winter 2025 - Online
This course will cover the historical development of food safety as a science, discuss human behavior and microbial issues resulting in food-borne illness, examine the intersection of food safety and food waste, and apply accepted food safety mechanisms (including allergen protection and identification) across various sectors. Prerequisite: BIO 120.
Winter 2024 - Hybrid Winter 2025 - Hybrid
Application of nutrition care for patients, including evidenced-based diets and menu editing for individuals in a variety of disease states. Nutrition screening, care planning for diagnoses and interventions, and evaluation of care outcomes are included in this course. Offered winter semester. Offered winter semester. Prerequisites: BMS 105, BMS 250, and BMS 251.
Fall 2024 - Hybrid
This course will review current issues in the economic, social, ethical, political, legal, technological, and ecological environment and the effect of these on dietetic-related practice. The course will prepare students for practice by discussing how food, nutrition and dietetic practice must adapt to a changing health landscape. Offered winter semester. Prerequisite: Admission to the applied food and nutrition program.
Application of principles and techniques of medical nutrition therapy for patients with advanced nutrition care needs. Includes practical application of evidence-based diets and implementation and management of nutrition support for a variety of disease states and patient populations. Course includes the role of the registered dietitian in nutrigenomics and pharmacology. Offered winter semester. Prerequisite: AFN 400.
Winter 2025 - Hybrid
This course covers nutrition care delivery in the U.S. healthcare system. Topics include reimbursement for nutrition services, human resource management in nutrition care settings, and health inequity and the role of bias in diversity, equity, and inclusion efforts in nutrition care. Offered winter semester. Prerequisite: Admission to the applied nutrition program.
This course studies the scientific principles behind modern culinary techniques, with emphasis on preparation, nutrient quality, and health. Offered fall semester. Prerequisites: Admission to the applied food and nutrition program, AFN 300, and AFN 417.
This course provides hands-on experiential learning in a variety of food systems management settings. Students will demonstrate skills required for eligibility to sit for the credentialing examination for Registered Dietitian Nutritionists (RDNs). Offered winter semester. Prerequisites: Admission to the applied food and nutrition program and AFN 300.
This course provides hands-on experiential learning in a variety of community settings. Students will complete competency standards in assessment, implementation, and evaluation of community and population nutrition programs. Prerequisites: Admission to the applied food and nutrition program, BMS 304, AFN 400, and AFN 417.
Spring/Summer 2024 - Hybrid Fall 2024 - Hybrid
This course provides hands-on experiential learning in a variety of clinical settings. Students will complete competency standards in application of the nutrition care process for individuals, including assessment, diagnosis, intervention, and monitoring and evaluation of care. Offered winter semester. Prerequisites: Admission to the applied food and nutrition program, AFN 400, and AFN 417.
This course will focus on building understanding and empathy for vulnerable populations to increase students' effectiveness in providing nutrition education and counseling to diverse groups. Topics will include behavior change strategies appropriate for various populations and the application of nutrition education and nutrition counseling delivery. Offered fall semester. Prerequisites: BMS 304 and COM 209.
This course will synthesize concepts from the applied food and nutrition core courses and enable students to write and present professional-quality communications. Through literature review, discussion, and research proposal development, emphasis will be placed on integrating knowledge and methods from other health and science-related disciplines with those from dietetics. Offered winter semester. Prerequisites: Senior standing and in the applied food and nutrition program.
