Nutrition – Coordinated Program in Dietetics (5-Year)

Program Description

The Nutrition 5 year B.S./M.S. Coordinated Program in Dietetics is an accelerated Bachelor's to Master's program.  The master's degree includes a minimum of 1,200 hours of supervised practice in clinical nutrition, community nutrition, and food service management during the final two years of the program. Upon successful completion of both degrees, students are eligible to sit for the national Registration Examination for Dietitians (RD Exam). Students who successfully pass the RD Exam become Registered Dietitian Nutritionists(RDNs), also known as Registered Dietitians (RDs).

As of January 1, 2024 a master's degree will be required for all graduates wishing to become Registered Dietitian Nutritionists. To obtain the Registered Dietitian Nutritionist (RDN or RD) credential, the student must pass a national examination administered by the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics after graduation. After becoming an RDN, students are eligible to apply for licensure in the State of Pennsylvania and other states where the practice of dietetics is regulated through licensure. RDNs are employed in health-care settings as medical team members and as managers of nutrition programs for hospitals, long term care facilities, school foodservice programs, and community health organizations. They are also employed by food companies, service management companies, the pharmaceutical industry, fitness settings, supermarkets, other businesses, and in private practice.

Details can be found in the Coordinated Program Handbook .

Program Mission

Consistent with Lasallian values, the mission of the Master’s Coordinated Program is to educate and empower students to engage in evidence-based practice in Nutrition and Dietetics with a commitment to excellence in practice, advocacy, life-long learning, and scholarship. The program combines a liberal arts education with scientific, theoretical, and practical coursework for preparation of entry-level Registered Dietitian Nutritionists (RDNs), preparing graduates to promote health and wellness in individuals, serve diverse and disadvantaged populations, and to assume leadership roles in their field.

Program Goals

Goal 1:  Prepare graduates to become competent entry-level dietetic practitioners through successful completion of the Coordinated Program.

Objectives:

  • The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80% .

  • Greater than 90% of program graduates take the CDR credentialing exam for dietitian nutritionists within 12 months of program completion.

  • At least 80% percent of program students complete program/degree requirements within 3 years (150% of the program length)

  • 90% or more of program graduates who seek employment in dietetics will be employed within twelve months of program completion.

  • Greater than 90% of program graduates responding to alumni surveys will report “agree or strongly agree” regarding preparation for entry-level job responsibilities.

  • When surveyed, over 80% of employers will agree or strongly agree that graduates are adequately prepared for entry level positions.

Goal 2:  Prepare graduates who respond to changing food, nutrition, and health care needs of individuals, groups, and urban communities.

Objectives:

  • Greater than 80% of graduates responding to alumni survey will agree or strongly agree that the Coordinated Program prepared them to incorporate current evidence (i.e. from published guidelines and research) into practice.

  • On exit survey, greater than 90% of graduates will agree or strongly agree that the Coordinated Program increased their cultural competence in working with individuals and groups in diverse communities.

  • On exit survey, greater than 90% of graduates will agree or strongly agree on that the Coordinated Program helped them to develop a deeper awareness of policy and advocacy as it impacts the nutrition and dietetics profession.

  • Greater than 80% of graduates responding to alumni survey will agree or strongly agree that knowledge and skills gained through the Coordinated Program have enabled them to have a positive impact on others.

  • Greater than 80% of graduates responding to alumni survey will agree or strongly agree that they were prepared for the current Commission on Dietetic Registration professional development portfolio process.

  • Greater than 80% of graduates on alumni survey will agree or strongly agree that they were overall satisfied with the Coordinated Program.

Accreditation

La Salle University’s Didactic Program in Nutrition and Coordinated Program in Dietetics are accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 S. Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, 800.877.1600, x5400.

Why take this major?

The 5-year Bachelor's to Master's Coordinated Program culminates in a B.S. in Nutrition and M.S. in Nutrition and Dietetics Practice and also includes a 1200-hour internship that is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND).

Students must have successfully completed or be enrolled in all of the required courses for the 5-year program up through and including the Spring Semester of Junior Year. Students must have a GPA >/= 3.2 including courses transferred in for the major, earned a B or above in NUTR 310, 320, 341, 342, and any 400 level NUTR courses, and have a C or better in all science and nutrition courses. Only students who have met minimum requirements for admission to the Coordinated Program as of Spring, 2022 will be able to apply for the first cohort of the Master's Coordinated Program.

Graduates are eligible to sit for the Registration Examination for Dietitians after successful completion of the Master's Coordinated Program in Dietetics. 

Student Learning Outcomes

Domains listed after each outcome refer to the current ACEND competency domains. 

At the completion of this program the student will be able to:

    • Utilize knowledge from foundational sciences as a basis for understanding the role of food and nutrients in health and disease. (Domain 1)
    • Integrate scientific information, research, and critical thinking into evidence- based practice. (Domain 1)
    • Demonstrate professionalism and ethical behavior in all areas of practice. (Domain 2)
    • Engage in advocacy on issues that affect public health and nutrition policy. (Domain 2)
    • Establish a basis for lifelong learning and interprofessional collaboration. (Domain 2)
    • Utilize the Nutrition Care Process to deliver state-of-the-art, safe and effective nutrition care. (Domain 3)
    • Provide culturally competent nutrition services for diverse individuals and communities using a variety of communication strategies. (Domains 2 & 3)
    • Facilitate health behavior change using nutrition counseling techniques with patients and clients. (Domain 3)
    • Apply basic principles of entrepreneurship to Dietetics practice. (Domain 4)
    • Implement strategies for food access, procurement, preparation, and safety that are relevant for the culture, age, literacy level, and socio-economic status of clients and groups. (Domain 4)
    • Perform food system management and leadership functions that consider sustainability in business, healthcare, community, and institutional arenas. (Domain 4)

Program Contact Information

Elizabeth Zorzanello Emery MS,RD,CNSC,LDN

Assistant Professor and Director

St. Benilde Tower, room 3019

emery@lasalle.edu

215.991.3618

Degree Earned

B.S.Nutr., M.S.

Number of Courses Required for Graduation

Major: B.S. Nutr: 31 courses

Total: B.S. Nutr: 41, M.S.: 10 courses

Number of Credits Required for Graduation

Major: B.S. Nutr: 106

Total: B.S. Nutr: 127, M.S.: 45 credits

GPA Required for Graduation

Major: B.S.Nutr.: 3.2, M.S.: 3.0

Cumulative: B.S.Nutr: 3.2, M.S.: 3.0

Progress Chart

Level One - Core Courses

12 courses and 2 modules required

Universal Required Courses (4 Courses)

Students must complete the following 4 courses.

ILO 8.1: Written Communication

ENG 110 - College Writing I: Persuasion

ILO 5.1: Information Literacy

ENG 210 - College Writing II: Research

ILO 1.1: Understanding Diverse Perspectives

FYS 130 - First-Year Academic Seminar **

NOTE. The following students use Level 2 Capstone Experience in Major instead of FYS 130: Honors, BUSCA, Core-to-Core, Transfer, and Non-Traditional/Evening.

ILO 2.1: Reflective Thinking and Valuing

REL 100 - Religion Matters

Elective Core Courses (4 Courses)

Students must complete 1 course in each of the following 4 ILOs.

ILO 3.1a: Scientific Reasoning

CHM 161 Chemistry of the Life Sciences

ILO 3.1b: Quantitative Reasoning

HSC 217 Statistics for Health Science Profs

ILO 6.1: Technological Competency

CSC 154 Healthcare Informatics

ILO 8.1a/12.1: Oral Communication/ Collaborative Engagement

COM 150 Presentation Skills

Distinct Discipline Core Courses (4 Courses)

Students must complete 1 course in each of the following 4 ILOs. Each course must be from a different discipline. (A "discipline" is represented by the 3- or 4-letter prefix attached to each course.)

ILO 4.1: Critical Analysis and Reasoning

POL 151 Principles of American Government or ECN 150 Introductory Macroeconomics: The U.S. in the Global Economy I

ILO 9.1: Creative and Artistic Expression

Choose course within ILO

ILO 10.1: Ethical Understanding and Reasoning

Choose course within ILO

ILO 11.1: Cultural and Global Awareness and Sensitivity

Choose course within ILO

Universal Required Modules (2 Courses)

Students must complete the following 2 non-credit modules.
The Modules are not required for Transfer Students, Core-to-Core Students, or BUSCA Students. BUSCA students are required to take modules if/when they pursue a bachelor’s degree.

ILO 7.1a

Health Literacy Module

ILO 7.1b

Financial Literacy Module

Major Requirements

Major requirements include 4 Level Two ILO requirements, fulfilled through the major.

Students in this major must complete B.S. Nutr: 41, M.S.: 10 courses courses in total in order to graduate. B.S. Nutr: 31 courses courses will be from this major program.

Level Two (4 Courses)

Students must complete 1 course/learning experience in each of the 4 commitments.

ILO 2.2: Broader Identity (Capstone Course/Experience)

Fulfilled within major

Choose one ILO from 3.2a, 3.2b, 4.2, 5.2, 6.2, 7.2a, or 7.2b: Expanded Literacies

Fulfilled within major

ILO 8.2b: Effective Expression (Writing-Intensive Course)

Fulfilled within major

Choose on ILO from 10.2, 11.2, or 12.2: Active Responsibility

Fulfilled within major

All Other Required Courses

Major Courses

NUTR 165- Principles of Nutrition
NUTR 200 -Life Cycle Nutrition
NUTR 230- Food Science
NUTR 300- Community Nutrition
NUTR 310- Management in Nutrition and Dietetics
NUTR 320- Quantity Food Preparation and Management
NUTR 340- Professional Practice in Nutrition
NUTR 341 - Medical Nutrition Therapy I
NUTR 342 -Medical Nutrition Therapy II
NUTR 420 – Nutrition Education and Counseling
NUTR 430 - Practicum in Foodservice Management
NUTR 440 – Capstone in Nutrition
NUTR 441 – Food and Culture
NUTR 450 - Sustainable Food Systems/Food Justice
NUTR 470 – Special Topics - or may choose an elective
NUTR 510 - Nutrition Communications
NUTR 512 - Advanced Nutrition and Metabolism
NUTR 514 - Cases in Clinical Nutrition
NUTR 517 - Nutrition Entrepreneurship
NUTR 601 - Practicum in Community Nutrition I
NUTR 602 - Practicum in Community Nutrition II
NUTR 605 - Practicum in Foodservice Management
NUTR 608 - Practicum in Medical Nutrition Therapy I
NUTR 609 - Practicum in Medical Nutrition Therapy II
NUTR 612 - Seminar in Dietetics Practice

Support Courses

BIO 161 -Anatomy and Physiology I
BIO 162 - Anatomy and Physiology II
BIO 163- Clinical Microbiology
PSY 155- Introduction to Psychology
CHM 262- Organic Chemistry for Life Sciences
CHM 263 -Biochemistry for Life Sciences
PHLT 408 - Research Methods

Free Electives

In addition to the requirements listed above, students must take enough courses to the fulfill graduation credit requirements for their School and major.

Minor Requirements

A minor in nutrition is available to any undergraduate day student in the University.

Required for a Minor in Nutrition:

  • Completion of College Chemistry, preferably CHEM 161, with a grade of "C" or better is a prerequisite for the nutrition minor
  • BIO 162 or BIO 210 with a grade of "C" or better
  • NUTR 165 with a grade of "C" or better
  • NUTR 200 with a grade of "C" or better
  • Three additional courses from the 300/400 level, selected from the following courses:  NUTR 300; NUTR 310; NUTR 420; NUTR 441; NUTR 470-475.  Other courses may be considered at the discretion of the Program Director

Freshman Year

Fall Semester

ENG 110 - College Writing I
NUTR 165 - Principles of Nutrition
BIO 161 - Anatomy and Physiology I
CSC 154 - Health Informatics
Religion 100

Spring Semester

PSY 155 - Introduction to Psychology  
CHM 161 - Chemistry for the Life Sciences 
BIO 162 - Anatomy and Physiology II 
COM 150 - Presentation Skills
FYS 130 *

Sophomore Year 

Fall Semester

CHM 262 - Organic Chemistry for Life Sciences   
NUTR 200 - Life Cycle Nutrition
NUTR 230 - Food Science
ENG 210 - College Writing II
POL 151 or ECN 150 - Principles of American Government or Introductory Macroeconomics: The U.S. in the Global Economy I

Spring Semester

CHM 263 - Biochemistry for Life Sciences
NUTR 300 - Community Nutrition 
NUTR 340 - Professional Practice in Nutrition  
Choose course within ILO 9, 10, or 11
BIO 163 - Clinical Microbiology 

Junior Year

Fall Semester

NUTR 310 - Management in Nutrition and Dietetics 
NUTR 341 - Medical Nutrition Therapy I
NUTR 420 - Nutrition Ed and Counseling
NUTR 441 - Food and Culture
Choose course within ILO 9,10,or 11

Spring Semester

NUTR 320 - Quantity Food Prep/Management
NUTR 342 - Medical Nutrition Therapy II 
HSC 217 - Statistic for Health Science
NUTR 470 - Special Topics in Nutrition or elective
Choose course within ILO 9,10,or 11

Fourth Year

Fall Semester

NUTR 601 - Practicum in Community Nutrition I
PHLT 408 - Research Methods  
NUTR 510 - Nutrition Communications
NUTR 512- Advanced Nutrition and Metabolism                                

Spring Semester

NUTR 602 - Practicum in Community Nutrition II
NUTR 440 - Capstone in Nutrition
NUTR 450 - Sustainable Food Systems/Food Justice
NUTR 514 - Cases in Clinical Nutrition

Summer Semester

NUTR 605 - Practicum in Foodservice Management

Fifth Year

Fall Semester

NUTR 608 - Practicum in Clinical Nutrition I
NUTR 517 - Nutrition Entrepreneurship

Spring Semester

NUTR 609 - Practicum in Clinical Nutrition II
NUTR 612 - Seminar in Dietetics Practice

Course Descriptions

NUTR 165 - Principles of Nutrition

Topics for this course include 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. It consists of three hours of lecture and is required for all subsequent nutrition courses.

Number of Credits: 3

ILO Met: ILO 3.1.a - Scientific Reasoning

NUTR 200 - Life Cycle Nutrition

This course examines human nutritional needs and U.S. dietary guidance for health maintenance and disease prevention during infancy, early and middle childhood, adolescence, adulthood, and older adulthood as well as pregnancy and lactation. The course, which consists of three hours of lecture, includes a service learning project on the topic of hunger and food insecurity throughout the lifecycle.

Number of Credits: 3

When Offered: Fall

How Offered: Face-to-Face

Prerequisites: NUTR 165, BIO 161

Corequisites: BIO 162

NUTR 230 - Food Science

This course examines chemical and physical proprieties of food, principles of food selection, consumer trends, use of established food guides in meal planning, methods and techniques of food preparation, sensory evaluation of food, food safety, and government regulation of food. The course consists of three hours of lecture, and two hours of lab.

Number of Credits: 4

When Offered: Fall

How Offered: Face-to-Face

Restrictions: Non-nutrition majors must obtain permission of the Director to register for this course.

Prerequisites: NUTR 165, CHM 161

NUTR 300 - Community Nutrition

This course illustrates the role of nutrition in health promotion and disease prevention through an 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, and national communities. The course consists of three hours of lecture.

Number of Credits: 3

When Offered: Spring

How Offered: Face-to-Face

Prerequisites: NUTR 165, NUTR 200

NUTR 310 - Management in Nutrition and Dietetics

The course focuses on dietetic management principles including systems theory, leadership, quality management and methodology, cost-effectiveness, human resources, labor law, financial management, budgeting, and marketing. The course consists of three hours of lecture.

Number of Credits: 3

When Offered: Fall

How Offered: Face-to-Face

Prerequisites: NUTR 165

NUTR 320 - Quantity Food Preparation and Management

The course looks at 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; and food safety and sanitation.  The course consists of three hours of lecture.

Number of Credits: 3

When Offered: Spring

How Offered: Face-to-Face

Prerequisites: NUTR 165, NUTR 230, NUTR 310, BIO 163

NUTR 340 - Professional Practice in Nutrition

The course explores the various roles of nutrition professionals within the broader health-care system including inter-professional collaboration for comprehensive care. The course provides an overview of nutrition careers in clinical, community, foodservice management, and business settings and emphasizes historical, legal, and ethical considerations for professional practice. The course consists of three hours of lecture.

Number of Credits: 3

When Offered: Spring

How Offered: Face-to-Face

Restrictions: Nutrition Majors Only

Prerequisites: NUTR 165, NUTR 200

NUTR 341 - Medical Nutrition Therapy I

The course focuses on the pathophysiology of nutrition-related disease; normal and therapeutic diets in the prevention and treatment of disease; the Nutrition Care Process: nutrition assessment, diagnosis, intervention, monitoring, and evaluation; documentation of nutrition care; and drug-nutrient interactions. Course materials will cover disorders of the gastrointestinal, cardiovascular, endocrine, and skeletal systems as well as energy imbalance. The course consists of three hours of lecture and one hour of lab.

Number of Credits: 4

When Offered: Fall

How Offered: Face-to-Face

Restrictions: Students are permitted to re-take this course once to seek to improve their grade

Prerequisites: NUTR 165, NUTR 200, NUTR 300, BIO 161, BIO 162, CHM 161, CHM 262, and CHM 263

NUTR 342 - Medical Nutrition Therapy II

This course is a continuation of Medical Nutrition Therapy I that focuses on the pathophysiology of nutrition-related disease; normal and therapeutic diets in the prevention and treatment of disease; the Nutrition Care Process: nutrition assessment, diagnosis, intervention, monitoring, and evaluation; documentation of nutrition care; and drug-nutrient interactions. Course materials will cover disorders of the gastrointestinal, hepatic, and renal systems; food allergy and intolerance; genetics in nutrition; enteral and parenteral nutrition support. The course consists of three hours of lecture and one hour of lab.

Number of Credits: 4

When Offered: Spring

How Offered: Face-to-Face

Restrictions: Students are permitted to re-take this course once to seek to improve their grade

Prerequisites: NUTR 341

NUTR 420 - Nutrition Education and Counseling

This course focuses on communication strategies for effective health behavior change. Topics include food behavior; verbal and non-verbal communication; interviewing skills; cultural competency; health literacy; counseling theories and the counseling process; learning theories and educational principles; and educational methods and tools. Three hours of lecture.

 

Number of Credits: 3

When Offered: Fall

How Offered: Face-to-Face

Prerequisites: NUTR 165, NUTR 200, PSY 155

NUTR 440 - Capstone in Nutrition

Emphasizes the integration of nutrition knowledge and the interpretation and application of nutrition-oriented research including evidence-based practice. Students write a scientific research paper and create and orally present a poster, utilizing peer-reviewed scientific literature and other appropriate sources. Three hours of lecture.

Number of Credits: 3

When Offered: Spring

How Offered: Face-to-Face

Restrictions: Nutrition Majors Only

Prerequisites: NUTR 165, NUTR 200, NUTR 300, NUTR 340, NUTR 420, and HSC 217.

NUTR 441 - Food and Culture

This course examines the cultural/culinary traditions that shape an individual's eating habits, including exploration of the activities by which people produce, prepare, present, and consume food. The cultural aspects of food including religion, health beliefs, and historical/traditional factors within regional and ethnic groups common in the United States are identified. Three hours of lecture.

Number of Credits: 3

When Offered: Fall

How Offered: Face-to-Face

Prerequisites: NUTR 165, NUTR 200; recommended NUTR 230.

NUTR 450 - Sustainable Food Systems and Food Justice

Encompasses current issues involving food agriculture, activities, people and resources involved in getting food from field to plate. Current food practices and marketing are investigated in terms of the cost/benefit to the individual, and society.  Three hours of lecture. 

Number of Credits: 3

When Offered: Spring

How Offered: Face-to-Face

Prerequisites: NUTR 165, NUTR 200, NUTR 300.

NUTR 460 - Nutrition Externship

Students experience field work under the supervision of a nutrition professional and faculty member. Permission of the Director is required. Hours to be arranged with five hours minimum field work per week (minimum of 50 hours per semester) required.

Number of Credits: 3

When Offered: Spring

How Offered: Face-to-Face

Restrictions: Nutrition majors only unless approved by the Director

Prerequisites: NUTR 165, NUTR 200, NUTR 300

NUTR 470-475 - Special Topics in Nutrition

The course provides an in-depth examination of a current topic in the field of nutrition. Three hours of lecture.

Number of Credits: 3

When Offered: Fall, Spring

How Offered: Face-to-Face

Prerequisites: NUTR 165, NUTR 200.

NUTR 474 - Special Topics: Nutrition and Dietetics Technician, Registered Careers and Credential

This course will help prepare the student to take the credentialing examination to become a Nutrition and Dietetics Technician, Registered (NDTR).  Roles and responsibilities of the NDTR are explored. 

Number of Credits: 1

When Offered: Spring

How Offered: Face-to-Face

Restrictions: Student must be a senior in the Didactic Program in Nutrition to register for this course.

NUTR 601 - Practicum in Community Nutrition I

This course provides students with academic and experiential applications of nutritional principles to populations and communities, with an emphasis on health promotion and disease prevention.  Students utilize assessment skills to determine health and nutritional needs of individuals and groups in community settings. Under the supervision of a Registered Dietitian, students participate in nutrition counseling sessions and educational programs in their field placements with local community nutrition organizations. Coursework includes lecture, group discussion, journaling, assigned readings, research papers, project work, and practical field experiences. The course consists of two hours of lecture, eight to twelve hours of practicum. 

Number of Credits: 6

When Offered: Fall

How Offered: Face-to-Face

Prerequisites: Formal admission to the Coordinated Program in Dietetics.

NUTR 602 - Practicum Community Nutrition II

This course provides students with academic and experiential applications of nutritional principles to populations and communities, with an emphasis on health promotion and disease prevention. Students will utilize assessment skills to determine health and nutritional needs of individuals and groups in community settings. Under the supervision of a Registered Dietitian, students will participate in nutrition counseling and educational programs in their field placements with local community nutrition organizations. Practicum coursework will include lecture, group discussion, journaling, assigned readings, research papers, project work, and practical field experiences (8 -12 hours per week).

Number of Credits: 6

When Offered: Spring

How Offered: Face-to-Face

Prerequisites: Formal admittance into the Coordinated Program in Dietetics required and completion of Nutrition 601 with a grade of B or above.

NUTR 605 - Practicum in Food Service Management

This course provides 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. The course will consist of lecture, assigned readings, group discussion, journaling, and project management with an average of 3–4 hours per week of classroom experiences and up to 32 hours per week of practicum for 10 weeks.

Number of Credits: 6

When Offered: Summer

How Offered: Face-to-Face

Prerequisites: Formal admission to the Coordinated Program and NUTR 601 and 602 with grade B or above.

NUTR 608 - Practicum in Medical Nutrition Therapy I

The course covers the application of nutrition knowledge and the Nutrition Care Process in the solution of problems related to disease. Students assess nutritional status (including medical record review, patient and family interviews, and input from other team members), identify nutritional needs, formulate nutrition diagnoses, and develop care plans for individuals in acute and/or long-term care environments. Under the supervision of a Registered Dietitian, students carry out basic nutrition interventions, monitoring, and evaluation. The course consists of assigned readings, discussions, problem-based learning, simulations, and practical experiences in hospitals, medical centers, and/or long-term care facilities.  It consists of two hours of lecture, 24 hours per week of practicum.   

Number of Credits: 6

When Offered: Fall

How Offered: Face-to-Face

Prerequisites: Formal admission to the Coordinated Program in Dietetics; NUTR 512, 514, NUTR 601, 602, and 605 with grade of B or above.

NUTR 609 - Practicum in Medical Nutrition Therapy II

This course covers the application of nutrition knowledge in the solution of problems related to disease. Under the supervision of a Registered Dietitian, students utilize the Nutrition Care Process in the care of assigned patients in acute, ambulatory, and/or long-term care settings. Continued emphasis is placed on the development of assessment, diagnosis, intervention, and monitoring/evaluation skills, culminating in students’ ability to assume nutritional care responsibilities for adults and children with medical needs (e.g. inborn errors of metabolism, trauma, immune dysfunction, endocrine, hepatic, pancreatic, oncology), obesity, and malnutrition. The course consists of assigned readings, discussions, problem-based learning, simulations, and practical experiences in hospitals, medical centers, and/or long-term care facilities. Two hours of lecture, 24 hours of practicum. 

Number of Credits: 6

When Offered: Spring

How Offered: Face-to-Face

Prerequisites: Formal admission to the Coordinated Program in Dietetics; NUTR 608 with a grade of B or above.