PRINCIPLES OF NUTRITION
Basic knowledge of food nutrients; functions, interactions and balance of carbohydrates proteins, lipids, vitamins, minerals, and water in normal human physiology; nutrient deficiency diseases; energy metabolism; nutrition and fitness. Three hours lecture. Required for all subsequent nutrition courses.
LIFE CYCLE NUTRITION
Details human nutritional needs for health maintenance and disease prevention during pregnancy, lactation, infancy, early and middle childhood, adolescence, adulthood, and older adulthood. Three-hour lecture. Prerequisite: NUTR 165 and BIO 161
Chemical and physical properties of food, principles of food selection consumer trends, meal planning, methods and techniques of food preparation, sensory evaluation of food, menu development, food safety. Prerequisites: NUTR 165, CHM 161
Illustrates the role of nutrition in health promotion and disease prevention through the examination of health and nutrition policy, programs, and population data. Emphasis is placed on the information and skills necessary to solve nutrition problems in local, state, national, and international communities. Three-hour lecture. Prerequisites: NUTR 165 and 200 and BIO 161-162
MANAGEMENT IN NUTRITION AND DIETETICS
General and food management principles, including methodology, cost-effectiveness, personnel, labor law, materials, financial and strategic management, marketing, teamwork, and leadership. Three-hour lecture. Prerequisite: NUTR 165 and NUTR 230
QUANTITY FOOD PREPARATION AND MANAGEMENT SYSTEMS
Management systems and procedures used in quantity food production; menu planning; recipe standardization; purchase, receipt, and storage of food and supplies; facility design, equipment, and materials; financial management; food safety and sanitation. Three-hour lecture. Prerequisite: NUTR 165, 230, and 310
PROFESSIONAL PRACTICE IN NUTRITION
Explores the roles of nutrition professionals within the broader health-care system with an emphasis on how registered dietitians collaborate with other health professionals to provide comprehensive care. The course explores the concepts of critical thinking in the context of clinical, community, and food service management and emphasizes philosophical, legal, and ethical bases for professional practice. Prerequisites: NUTR 165, 200, and 300
MEDICAL NUTRITION THERAPY I
Pathophysiology of nutrition-related disease; normal and therapeutic diets in the prevention and treatment of disease; nutrition assessment, care-planning, and documentation; nutrition support systems and alternate feeding methods; food allergy and intolerance; nutrient/drug interactions. Course material will cover disorders of the gastrointestinal, immune, respiratory, cardiovascular, endocrine, renal, neuromuscular, and skeletal systems, inborn errors of metabolism, energy imbalance, eating disorders, and pediatrics. 3 hours lecture, 1 hour lab. Prerequisite: NUTR 165, 200, 300, BIO 161-162, CHM 161, 262, 263.
MEDICAL NUTRITION THERAPY II
Continuation of Medical Nutrition Therapy I: Pathophysiology of nutrition-related disease; normal and therapeutic diets in the prevention and treatment of disease; nutrition assessment, care-planning, and documentation; nutrition support systems and alternate feeding methods; food allergy and intolerance; nutrient/drug interactions. Course material will cover disorders of the gastrointestinal, immune, respiratory, cardiovascular, endocrine, renal, neuromuscular, and skeletal systems, inborn errors of metabolism, energy imbalance, eating disorders, and pediatrics.Three hours of lecture,one hour of lab. Prerequisites: NUTR 165, 200, 300, 341, BIO 162-162, CHM 161, 262, 263.
PRACTICUM IN MEDICAL NUTRITION THERAPY I
Application of nutrition knowledge in the solution of problems related to disease. Students will assess nutritional status (including medical record review, patient and family interviews, and input from other team members), identify nutritional needs, and develop care plans for individuals in acute and long-term care environments. Under the supervision of a Registered Dietitian, students will carry out basic nutrition interventions. Course will consist of assigned readings, discussions, and practical experience (16 hours per week) in hospitals, medical centers, and long-term care facilities. Prerequisite: Admission to the Coordinated Program.
PRACTICUM IN MEDICAL NUTRITION THERAPY II
Students will utilize skills in nutrition assessment, planning, implementation, and evaluation in the nutritional care of assigned patients in acute, ambulatory, and long-term care settings. Continued emphasis on the development of professional, educational, and counseling skills culminating in students' ability to assume major nutritional care responsibilities for adults and children with medical needs (gastrointestinal, renal, musculoskeletal, cardiac, endocrine, surgical, and metabolic), obesity, eating disorders, and feeding dysfunction. The implementation of nutritional care strategies as influenced by economic and regulatory issues will be highlighted. Course consists of assigned readings, discussions, and practical experiences (16 hours per week) in hospitals, medical centers, and long-term care facilities. Two hours of lecture, 16 hours of practicum. Prerequisite: Admission to the Coordinated Program.
PRACTICUM IN COMMUNITY NUTRITION I
Application of nutrition principles to needs at various stages of the life cycle with an emphasis on health promotion and disease prevention. Students will utilize screening and assessment skills to determine the health and nutritional needs of individuals and groups in community settings. Under the supervision of a nutrition professional, students will participate in nutrition counseling sessions and education programs in home heath-care agencies, schools, hospital community education departments, health organizations, and government agencies and programs. Course will include assigned readings, discussions, a community nutrition education project, and eight hours of practical experience per week in community health settings. Two hours of lecture, eight hours of practicum. Prerequisite: Admission to the Coordinated Program.
PRACTICUM IN COMMUNITY NUTRITION II
Practical experience in nutrition program planning, implementation, and management in schools, government agencies, and health organizations within the Philadelphia region. Continued emphasis on professional skills that allow students to function independently in community programs. Course will consist of assigned readings, discussions, and a project that addresses the nutrition problems and needs of a sub-population within the Philadelphia community, and eight hours per week of practical experience in community health settings. Two hours of lecture, eight hours of practicum. Prerequisite: Admission to the Coordinated Program.
NUTRITION EDUCATION AND COUNSELING
Counseling and education theories; counseling and communication strategies for effective behavior change; educational strategies for teaching nutrition to groups and individuals, including media use and creation of nutrition education materials. Three hours of lecture. Prerequisites: NUTR 165, 200, and 300
PRACTICUM IN FOOD SERVICE MANAGEMENT
Practical experience in quantity food planning, preparation, and management in hospitals, nursing homes, school food service, and commercial cafeterias. Students will participate in the daily operations and management functions of food service systems, including sanitation, food safety, equipment selection and operation, food purchasing, receiving and storage, personnel and fiscal management, and quality control. Course will consist of assigned readings and discussions with 32 hours of practical experience and two hours of lecture per week for 10 weeks. Prerequisite: Admission to the Coordinated Program.
CAPSTONE IN NUTRITION
Emphasizes the integration of nutrition knowledge and the interpretation and application of nutrition-oriented research. Students will write a research paper and present an oral seminar utilizing peer-reviewed journals. Prerequisites: NUTR 165, 200, and 300; HSC 217
FOOD AND CULTURE
History of food and culinary traditions; illustration of cultural aspects of food within regional and ethnic groups within the U.S. including religious practices and health beliefs; traditional and contemporary factors affecting cultural food practices.Three credits oflecture. Prerequisites: NUTR 165, 200, 230, 300.
NUTR 460 (FALL, SPRING, OR SUMMER)
Field work under the supervision of a nutrition professional and faculty member. Permission of the Director required. Hours to be arranged.
SPECIAL TOPICS IN NUTRITION
Course presents an in-depth examination of a topic of current interest in the field of nutrition. Prerequisites: NUTR 165, 200, 300.
NUTR 480-481 ( Fall or Spring)
Individual laboratory or theoretical work under supervision of a faculty member. Permission of the Director required. Hours to be arranged.