29 courses with the subject NFS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
NFS 510Profession of Dietetics3.0
This course will introduce the learner to the profession of dietetics. Topics covered will include: educational preparation and credentialing of registered dietitians and the organizational units responsible for these functions; professional roles and practice areas of dietitians; professional responsibilities of the credentialed dietitian; the Academy of Nutrition and Dietetics and other professional organizations; and, trends affecting the dietetics profession.
This course provides the learner with skills to perform pediatric nutrition assessment and medical nutrition therapy for the prevention and treatment of common medical conditions of newborns through adolescents.
NFS 525Nutritional Assessment Through the Life Cycle3.0
This course is designed to introduce students to and provide hands-on experience with the four primary methods of nutritional assessment: dietary, anthropometric, laboratory, and clinical assessment. Assessment methodology appropriate to each stage of the life cycle, including infants, children, adolescents, adults and elderly, will be used.
This course will provide advanced study related to nutritional needs and concerns throughout the human lifecycle. We will discuss the biological basis of energy and nutrient needs, identify energy and nutrient needs, discuss selected methods of nutritional assessment, and examine the consequences of failing to meet certain needs throughout the life-course.
In-depth coverage of nutrition assessment and the Nutrition Care Process. Pathophysiology of selected acute & chronic disease states and their associated medial problems, with focus on using the Nutrition Care Process to meet the medical nutrition needs of patients.
Pathophysiology of selected acute & chronic disease states and their associated medical problems, with focus on using the Nutrition Care Process to meet the medical nutrition needs of patients.
Pathophysiology of selected critical care conditions and their associated medial problems, and the use of the Nutrition Care Process to meet the medical nutrition needs of patients. Also covers nutrition support including use of enteral and parenteral nutrition.
Discusses the nutritional status of peoples in various parts of the world, the incidence and treatment of deficiency diseases, problems of the food supply and efforts to improve it, and other timely aspects of this comprehensive problem.
In-depth treatment of food purchasing, financial management of foodservices, cost controls, marketing in foodservice, equipment layout and design, and management/leadership theories and applications.
NFS 560Physical Activity, Health Promotion and Disease Prevention3.0
Examines the principles and processes of health promotion, especially physical fitness, and the evidence-based approaches for the prevention and management of lifestyle-related chronic diseases, including cardiovascular disease, type 2 diabetes, and cancer.
Supervised Experiential Learning is designed to prepare competent, entry-level dietitians for positions in medical nutrition therapy, outpatient nutrition counseling, food service management and community nutrition. The program will provide a curriculum for the student to experience and practice the many roles of the dietitian under the supervision of the preceptor.
Subject
NFS
Credits (min)
1
Credits (max)
3
Credit unit
Credit
Type
course
Repeatable
Can be repeated 12 times for 39 credits Prerequisites: NFS 530 [Min Grade: C] and NFS 531 [Min Grade: C] and NFS 525 [Min Grade: C] and NFS 526 [Min Grade: C]
An advanced level course covering nutrient needs to maximize exercise performance. Energy metabolism, with emphasis on macronutrient, micronutrient, hydration, body composition and dietary supplementation during different levels of exercise will be emphasized.
Emphasizes nutrition counseling techniques for use with individuals and small groups, including development of nutrition education materials as well as verbal and non verbal communication skills.
This course will provide the learner with an understanding of the nutrient needs of women and children, with a focus on the periods of the first 1,000 days, pregnancy, breastfeeding, infancy, toddler and preschool -age, and children with special health care needs. Issues of adequacy of the diet and access to food will be investigated, as well as resulting health outcomes. Public health resources addressing these issues in the US and globally will be explored.
Covers normal growth patterns and nutrition requirements for children of school age (K to 12). Stresses nutritional problems of schoolchildren, attitudes toward food, the role of the school lunch in nutrition, and evaluation of school lunches in relation to total nutritive needs.
NFS 660Capstone Project in Nutrition and Dietetics3.0
Completion of a scholarly project in the form of a program evaluation, quality improvement project, comprehensive literature review, or research project. Requires review of the literature, project design, conduct of the project and presentation of the results.
Surveys nutrition services of city, state, and national organizations. Develops suggestions for the development of a community program with appropriate educational methods and illustrative materials.
NFS 801Techniques in Nutrition Sciences Research3.0
This course will examine the techniques used in the various Department of Nutrition Sciences laboratories, spanning the subspecialties of metabolism and physiology, behavioral nutrition, medical nutrition, food safety and community nutrition. The purpose of this rotation course in laboratory techniques is to provide the student with a basic understanding and terminology needed to interact with faculty in the conduct of research in the Department of Nutrition Sciences. It will also serve to prepare the student to develop his/her own dissertation proposal and interact with nutrition researchers in the larger scientific community.
This course will examine current issues in nutrition health promotion and disease prevention from the perspective of metabolism, physiology, and behavioral nutrition.
This course will examine current issues in health promotion and disease prevention from the perspective of community based nutrition and food security.
Subject
NFS
Credits (min)
3
Credits (max)
3
Credit unit
Credits
Type
course
Repeatable
Can be repeated 1 times for 6 credits Restrictions: Can enroll if major is HNUT and classification is PhD.
This course will provide the nutrition science PhD student with the theory and experience of nutrition science as practiced outside of the academic research setting. The course will cover elements of practice in three settings: Nutrition/Food Industry, Public Policy, and Clinical Consultation. Students will choose one setting in which to focus for the term. This course can be repeated once as an elective by choosing a different practice setting.
Subject
NFS
Credits (min)
3
Credits (max)
3
Credit unit
Credits
Type
course
Repeatable
can be repeated once as an elective by choosing a different practice setting.
Covers current literature pertaining to nutrition in various conditions such as malabsorption, inborn errors of metabolism, diabetes mellitus, diseases of the gastrointestinal tract, diseases of the liver, and surgical conditions. Discusses nutrition assessment and parenteral and enteral nutrition.
Requires students, in consultation with an appropriate faculty adviser, to identify a specific food and/or nutrition problem area of mutual interest, carefully document its background, and present research reports for study. All thesis students use this number. May be repeated for credit.
Through this course the student will conduct original research with the goal of producing an original contribution of knowledge and defend that research in an oral dissertation defense. The quality of the original research must conform to that needed for submission of a manuscript to a peer-reviewed scientific journal in the student’s area of research.
