FNG

Subject

FNG

Credits (min)

6

Credits (max)

6

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

HEALTH SUPERVISED FIELD EXPERIENCE Supervised practice community experiences in a public health setting that permit the attainment of the skills coincident with an entry-level dietitian nutritionist. program. Credits 2

Subject

FNG

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Prerequisite

Enrollment in the dietetic internship

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2025-2026-graduate

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Y METHODS IN NUTRITION

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition in pregnancy, lactation, infancy, childhood, adolescence as well as adulthood and older adulthood will be studied. Influences on food choice will be discussed and assessments of how dietary patterns associate with positive and negative age-related health outcomes will be made. Special reference to agencies offering nutrition services to each of the life stages will be covered. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Assessment and Counseling I

Subject

FNG

Credits (min)

4

Credits (max)

4

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Assessment and Counseling II

Subject

FNG

Credits (min)

4

Credits (max)

4

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Introduction to the use of food quality management skills in food service systems, including the application of quantity food production principles, with an emphasis on quality quantity food production, menu planning, food service equipment use, and facility design. Credits 3

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

MANAGEMENT II AND LAB

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

A study of the role of carbohydrates, fiber, lipids and protein in human nutrition and metabolism. Mechanisms of absorption and digestion, functions, requirements, and intermediary metabolism in cells with emphasis on integration with other nutrients and systems, clinical significance and health outcomes. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

A lab-based course focused on food preservation methods of local, seasonal produce. Food sanitation and safety will be integrated into the course through ServSafe training. Students will gain an understanding of the principles and science behind food safety techniques and food preservation methods. Students will learn to safely preserve food by methods of boiling water canning, pressure canning, pickling, freezing and drying. Each student will research a specific food preservation method and lead the class in a food preservation workshop that includes a presentation of the literature, recipe selection and teaching demonstration of the concept. Students will be required to complete the USDA Guide to Home Canning self- study modules and pass a food preservation certification exam. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Introduction to the use of food quality management skills in food service systems, including the application of quantity food production principles, with an emphasis on quality quantity food production, menu planning, food service equipment use, and facility design. Applied investigation into the use of management resources in food service systems, fundamental management processes, concepts and principles to improve decision making and problem solving. Consideration of purchasing procedures, storage, methods of cost control, personnel, safety, and nutrition quality in food decisions. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2025-2026-graduate

Source

gradcatalog.meredith.edu

Sub-Total Credits 14-15 Total Credits 30-47

Subject

FNG

Credits (min)

1

Credits (max)

1

Type

course

Edition

2025-2026-graduate

Source

gradcatalog.meredith.edu

This course explores the layers of US food policy and the key events, people groups, and agencies that have shaped the current food system. Government agencies, corporations, trade associations, and social advocacy groups alike will be investigated to understand how the complex web of stakeholders come together to inform food policies with economic, social, and environmental impacts. The impacts of these factors will be discussed primarily in how they shift, acutely and over time, food availability, prices, and trends. Student will analyze and assess how the accumulation of food policy decisions, internationally to locally, impact health and nutritional status of individuals and communities. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2025-2026-graduate

Source

gradcatalog.meredith.edu

This course examines communication for nutrition education in formal and informal settings. Theories in nutrition education will be highlighted; how to develop nutrition educational plans, goals, and objectives will be discussed; and assessment strategies will be used to analyze developed work. Specific strategies and techniques for implementing a variety of nutrition education lessons and programs and lessons will be practiced. Assessment and improving program effectiveness with closed loop practices will be included. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Sub-Total Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

In examination of the relationships among diet, the environment. Students will study the various agricultural and production methods and strategies for producing food, their impact on the natural environment, and sustainability. Students will connect personal dietary decisions to the broader social and global issues surrounding food, the environment, and health. Credits 3

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

This course will provide students with graduate level introduction to the principles, concepts and skills needed to analyze and interpret epidemiological studies relating diet/nutritional status to health. This course wil provide an understanding of the measures (anthropometry, biomarkers and dietary assessment techniques) to critically evaluate nutritional epidemiology literature. Discussions will highlight causality, study design, validity, reliability, bias in disease surveillance and outbreak investigations. Policy implications that arise from epidemiologic research will also be briefly considered. Spring, 3 hours. Credits 3

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

A comprehensive review of literature in the field of overweight and obesity and its health consequences in child and adult cohorts. Program, policy, and position papers of organizations dealing with obesity will be evaluated. Strategies for weight management including diet, physical activity and behavior will be studied. Current research in treatment, pharmacological and surgical intervention. 3 hours Credits 3

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

This course explores traditional culture foods from around the world for the purpose of increasing cultural competency and effective communication with clients and community members. Foodways include but are not limited to how food is selected, prepared, presented, and consumed. Flavor profiles and commonly used ingredients and dishes will be explored to begin to understand how and to what extent traditional foodways impact societies and cultural norms. Additionally, fusion cuisine will be explored to understand how one cultural cuisines can impact another and in turn be impacted by others in areas where people groups meet or as a result of global migration. Students will examine their own food culture, biases, and how these impact personal and professional interactions with others. Food tastings and sensory experiences will expose students to a variety of global cuisines allowing students to compare and contrast flavors. Credits 3

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Subject

FNG

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

This course is designed to represent a period of, transition from the role of graduate student to, that of professional. It provides an opportunity, for the graduate student to put into practice the, knowledge, skills and dispositions acquired, through previous coursework. The student will, clarify perceptions of themselves, their roles as, professionals, and their strengths and weaknesses, in fulfilling professional responsibilities and, project development and task completion. Capstone, experience can be community- based or, research-based. Professional and personal growth, is fostered by the assistance of a professional, in the field (work site supervisor or research, mentor) and a college faculty advisor. Credits 3

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Clinical nutrition preparation for dietetic interns. Thi course provides the student with a review of and advanced training in medical nutrition therapy in the clinical arena of dietetics. Upon completion of the course, the entering intern will be prepared for the clinical dietetic internship experience. Credits 3

Subject

FNG

Type

course

Edition

2026

Source

gradcatalog.meredith.edu

Provides enrollment for students extending the thesis beyond FNG-686 Thesis/Project and/or taking written comprehensive examinations but not registered for another course. May be repeated as needed. 1 hour. Credits 1

Subject

FNG

Type

course

Repeatable

May be repeated as needed.

Edition

2026

Source

gradcatalog.meredith.edu