NTD

Transfer Electives

Subject

NTD

Credits (min)

1

Credits (max)

15

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

Students will use an ecological foundation for understanding why people eat the foods that they do and characterize the origins of nutrition disparities rooted in social inequities. This course will foster an informed and reasoned openness to, and understanding of, difference. Students will increase awareness of the connection between health outcomes, diet and nutrition, social structure, historic patterns and events, and cultural beliefs and ideology. Students explore food ways, food scripts, nutrition health beliefs and practices, demographic characteristics, social determinants of health, nutrition health outcomes and disparities across diverse communities within the United States. The course also uses theories of cultural competence, cultural humility, competemility and cumulative disadvantage to understand patterns of oppression, agency, resistance, equitable transformation in the food and nutrition system. Students will employ a critical analysis of macro-structural inequalities, societal stresses, and cultural norms that alter access and availability to healthy foods and disparately undermine the nutritional health of populations that are vulnerable to discrimination. Gen Ed Attribute: Diverse Communities Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

A nutritionally based study of the basic principles of food selection and preparation with an emphasis on food safety. Course includes a comparative study and integration of convenience food and traditionally prepared food, enhanced by an experiential lab component. Gen Ed Attribute: Community Engagement Pathway 2026-2027 CATALOG - UNDERGRADUATE

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

The primary objective of this course, team taught by an anthropologist and a registered dietitian, is to examine the interrelationship of nutrition ecology, anthropology and the political economic underpinnings of sustainable food systems. Gen Ed Attribute: Interdisciplinary, Sustainability Pathway Equivalent courses: ANT 277

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course provides the knowledge and skills necessary to develop and teach K-12 nutrition education lessons and curricula.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course explores the ever-changing frontier of nutrition science and confronts nutrition mysteries and emerging controversies. Practical tips and flexible guidelines to assist consumers in choosing nutritious, flavorful foods to match personal needs, preferences, and lifestyles are discussed. Emphasis is placed on methods of evaluating nutrition-related literature and claims, and interpretation of data and scientific studies relevant to nutrition. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

3 Gen Ed Course 1 3 Gen Ed Course 1 3 3 Credits 15

Subject

NTD

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course is designed to examine the nature and scope of major nutritional issues and problems throughout the world, with an emphasis on developing countries. It includes consideration of specific nutrient deficiencies, as well as nutrition-related aspects of infectiou and chronic disease. The role of food availability, food supply & distribution and world food production and drivers of nutrition and health will be discussed in the context of socioeconomic development and current economic policies and realities. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course will apply basic human nutrition principles to plant-based dietary approaches, addressing both the health-promoting aspects of plant-based nutrition and concerns about nutritional adequacy at all stages of the life cycle. A variety of plant-based food preparation methods will be demonstrated and students will participate in meal planning and food preparation. NTD 305 Prerequisite: Successful completion of NTD 303, with a minimum grade of D-. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course examines nutrition across the life cycle from the physiological, genetic, environmental, and social perspectives. The impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging will be studied. For every phase of life, normal growth and development, nutrient needs, nutrition assessment, and the most common nutritional concerns will be addressed. NTD 309 Prerequisite: Successful completion of NTD 303, with a minimum grade of D-. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course focuses on the process of research and statistical analysis and interpretation as it relates to nutrition and dietetics. Topics such as the foundation and ethics of research, research questions and hypotheses, research designs, statistical analysis and interpretation, evidence analysis, systematic reviews, and evidence based practice will be addressed. Practical projects will be assigned, such as article analysis, a small research project, and data analysis using SPSS Competence in reading, understanding, and analyzing research articles is the main goal of the course. NTD 310 Prerequisite: Successful completion of MAT 121 and NTD 303, with minimum grades of C.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course addresses timely and current topics in dietetics in an evidence-based way. Different topics are covered as they have current relevancy. NTD 311 Prerequisite: Successful completion of NTD 303, with a minimum grade of D-. Repeatable for credit. 2026-2027 CATALOG - UNDERGRADUATE

Subject

NTD

Credits (min)

2

Credits (max)

2

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course introduces students to the background of the nutrition/dietetics profession, the meaning of professionalism, the Code of Ethics for the profession, certification and registration requirements within the dietetics field, relevant professional organizations, the relationship of the dietitian to the health care team, the process of applying for supervised practice programs, the scope of dietetic practice, an introduction to the RDN exam, and various career options. In addition, students will learn about the academic requirements and curricular issues related to the Bachelor of Science in Nutrition and Dietetics, and will be introduced to the WCU accelerated master of science in community nutrition program as well as the WCU dietetic internship. Also, students will understand how to create a resume and a personal statement to support subsequent opportunities. Lastly, non-dietetics career options and graduate education will be explored. NTD 314 Prerequisite: Successful completion of NTD 309, with a minimum grade of D-.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

A study of the role of food and nutritional status in mental health, mood and memory, and overall well-being throughout the life cycle. Additional topics include nutrients and neurotransmission, appetite regulation and disordered eating, the gut-brain axis, and herbal supplements. Mindful eating, traditional food belief systems, and dietary practices of major religions are also reviewed. NTD 315 Prerequisite: Successful completion of PSY 100 and NTD 303, with minimum grades of D-. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

Students will experience the practical study of the theories of teaching and learning, health behavior change, lesson planning, and educational strategies as they relate to the field of dietetics. As nutrition educators, it is crucial to develop superb written and oral presentation skills, and to understand how to find and then delineate evidence-based nutrition information s to the general public. As such, this course is designed to develop oral communication skills to be a most effective nutrition educator. Presentation preparation and delivery will be covered extensively in this course. NTD 320 Prerequisite: Successful completion of NTD 314, with a minimum grade of D-. Gen Ed Attribute: Speaking Emphasis Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

Students use ecological and systems-based theory to increase understandings of contemporary food systems, food landscapes, and nutrition challenges using the framework of sustainability. The course examines the chain of food production (supply chain), distribution, and consumption in complex conventional food systems, targeting post-harvest aspects of the food system, historical, and socio-cultural factors that drive human nutrition and food behavior. Students explore multiple levels of local and global food systems, including globalization and labor markets with a focus on practices that promote health, food security, and environmental sustainability within community food systems. Students also investigate alternatives to conventional food systems such as food cooperatives, community supported agriculture, agroecology, artisan farms, and organic food in the context of food management. Students will reflect and deepen their understanding of the role of businesses, consumers, and food and nutrition professionals in contemporary food systems, and apply what they learn to food, nutrition, and environmental challenges. Gen Ed Attribute: Behavior/Soc Science Distrib Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course explores the relationships among nutrition, body types, and well-being. Because each individual's journey toward optimum health is unique, the course takes a personalized and integrated food-is-medicine approach to wellness. Ancient eastern and modern western sciences, health promotion, and therapies are blended. Foods, herbs, spices, and affirmative ways of living to restore balance and harmony to the body are emphasized.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course covers the essential aspects of organic and biochemistry as they relate to nutrient metabolism. Most of the course addresses the biochemical basis of nutrient metabolism including carbohydrates, lipids, proteins, vitamins, and minerals. Chemical structure, nutrient anabolic and catabolic processes, enzyme and hormonal regulation, and gene-nutrient and protein interaction are surveyed. Normal and clinical nutrition applications biochemical principles are highlighted. and nutrition research article literacy is addressed. NTD 370 Prerequisite: Successful completion of CHE 107 and NTD 303, with minimum grades of C. Distance education offering may be available. 481

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

In-depth examination of the digestion, transport, and metabolism of vitamins, minerals, and water. Special emphasis is placed on digestive and metabolic interrelationships and hormonal control. NTD 381 Prerequisite: Successful completion of BIO 269, CHE 107 and NTD 309, with minimum grades of C. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

The goal of this class is for the student to understand the profession and practice of nutrition and dietetics, nutrition and physical assessment and the nutrition care process. Classroom and simulated experiences in clinical issues, nutritional assessment, planning, implementing nutritional care, and documenting in medical records will be completed. Students will also be introduced to medical terminology and abbreviations. Nutritional assessment methods will be applied to evaluating nutritional status in the individual. NTD 400 Prerequisite: Successful completion of BIO 269, CHE 107 and NTD 309, with minimum grades of C.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

It examines nutrition screening and assessment techniques to understand the use of dietary, biochemical and anthropometric data related to health and disease prevention. The pathophysiology, etiology and prevention of certain medical conditions such as obesity, diabetes, gastrointestinal problems, cardiovascular disease, bone disease and cancer will be examined. Other topics examined include nutrients and medication interactions and dietary supplements. NTD 404 Prerequisite: Successful completion of NTD 309. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

A study of the chemical, physical, and biological characteristics of food and the effects of processing, storage, and preservation on the structure, composition, palatability, and nutritive value of food. Sensory evaluation techniques and application of the scientific method are integral to this course. NTD 408 Prerequisite: Successful completion of NTD 205 and NTD 370, with minimum grades of C. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course will focus on the development of nutrition counseling, oral and written communication, and media and skills. This course aims to provide students with the oral, written and technical skills necessary for effective client and public education. Specifically, practical experience in the classroom and in the field will help the student focus on improving skills in client interviewing and counseling, writing, and in designing and delivering a presentation. NTD 409 Prerequisite: Successful completion of NTD 320 for Dietetics majors or NTD 404 for Lifestyle Nutrition majors, with a minimum grade of D-. Gen Ed Attribute: Speaking Emphasis, Writing Emphasis Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

A basic course in quantity food production. Emphasis is placed on the essentials of operating a foodservice facility - menu planning, purchasing, storage, issuing, food production, service, distribution, quality control, and food safety. NTD 410 Prerequisite: Successful completion of NTD 309, with a minimum grade of D-. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

In-depth examination of the digestion, transport, and metabolism of carbohydrates, lipids, and proteins. Special emphasis is placed on metabolic interrelationships and hormonal control of the three processes mentioned above. NTD 411 Prerequisite: Successful completion of BIO 269 and NTD 370, with minimum grades of C.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

The goal of this course is for the student to understand the nutrition care process as it applies to disease management, develop a variety of disease specific case studies, and the process for determining the appropriate disease or health condition specific nutrition intervention. Students are expected to integrate nutritional assessment information, drug-nutrient interaction data, disease pathophysiology, and Medical Nutrition Therapy principles to design nutrition care plans and apply disease specific medical terminology and abbreviations. NTD 413 Prerequisite: Successful completion of NTD 381 and NTD 400, with minimum grades of C. Prerequisite or Corequisite: NTD 411, with a minimum grade of C. 482

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

The goal of this course is for the student to apply the nutrition care process and MNT principles to critical and acute disease management including fluid/electrolyte/acid-base balance, nutrition support, nutritional therapy in critical care, oncology, pulmonary diseases and muscular skeletal, immunological diseases. The student will develop a variety of disease specific case studies and nutrition interventions. Students are expected to integrate nutritional assessment information; drug-nutrient interaction data, disease pathophysiology, and Medical Nutrition Therapy principles to design nutrition care plan and apply medical terminology and abbreviations. NTD 414 Prerequisite: Successful completion of NTD 413, with a minimum grade of D-. Gen Ed Attribute: Writing Emphasis

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

A study of the community nutrition programs and services at all levels of development. Course covers nutrition program planning, implementation, and evaluation; socioeconomic and cultural context of programs and services; an examination of the political and legislative process as it relates to nutrition legislation; and the role of the community nutritionist. NTD 415 Prerequisite: Successful completion of NTD 309, with a minimum grade of D-. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

A study of the organization and administration of foodservice and nutrition systems and the functions and responsibilities specific to management: decision-making, planning, organizing, staffing, directing, controlling operations, budgeting, and marketing. Management of human resources, food, materials, capital, facilities, and markets as related to various foodservice systems will also be examined. NTD 416 Prerequisite: Successful completion of NTD 410, with a minimum grade of D-. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course explores the prevalence, origins, assessment, treatments, policy issues, and preventive strategies relative to obesity. The issue disordered eating is introduced, with a special emphasis on Binge Eating Disorder. NTD 420 Prerequisite: Successful completion of NTD 303. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course encompasses nutrition and its effects on health and athletic performance, including sound nutrition guidelines for optimal health and physical performance; energy needs and energy pathways as keys to physical activity; macro and micronutrients relative to health and physical performance; ergogenic aids; hydration; and body composition and weight management. NTD 422 Prerequisite: Successful completion of NTD 303, with a minimum grade of D-.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

The course applies entrepreneurial thinking to different foodservice and nutrition business models and how they innovate and take risks to introduce new products and services. With the triple bottom-line in mind, the course examines perspectives through social, environmental, and financial frameworks. Students will analyze the main characteristics of entrepreneurs, notably their ability to imagine changes that will impact the foodservice industry. This course will engage students through lectures, experiential learning opportunities, guest speakers, case studies, readings, individual, and group collaboration. Topics explored will include current trends in the marketplace, analyzing the industry employing the Gaps Model, creating business models, and products and service development. Students will also learn about and utilize social media as future entrepreneurs and managing sustainability. Gen Ed Attribute: Speaking Emphasis, Writing Emphasis Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

Special workshops on contemporary nutrition and food service related problems and issues. Topics announced at times of offering. Distance education offering may be available. Repeatable for credit. 2026-2027 CATALOG - UNDERGRADUATE

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This is a capstone course and should be taken senior year. This course aims to provide students with the oral, written and technical skills necessary for effective client and public education. Specifically, practical experience in the classroom and in the field will help the student focus on improving skills in client interviewing and counseling, writing for the lay public, and in designing and delivering a presentation to an audience. NTD 444 Prerequisite: Successful completion of NTD 309 and NTD 404, with minimum grades of D-. Gen Ed Attribute: Speaking Emphasis, Writing Emphasis Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

In this capstone course, students learn about food system issues with a focus on local food systems. Students engage with industry experts in sustainability, event planning, fundraising, urban farming, and marketing and advertising. The class works with two local organizations to plan a fundraising event: one that is a nonprofit organization that targets food system issues such as hunger and food insecurity; and another organization that is a local food producer (e.g., artisan farm in the Brandywine region). The event raises funds to address local food system issues while marketing and promoting local food products and local food distribution systems. Students learn elements of event planning, budgeting, organizing, human resource management, production management, and marketing. These food management skills are learned in the context of promoting values for local economies, community, fair food systems, sustainability, and the environment. Through experiential learning, students gain knowledge of planning, organizing, and executing a sustainable foods event. NTD 450 Prerequisite: Successful completion of MGT 200, NTD 325, and NTD 416, with minimum grades of D-. Gen Ed Attribute: Writing Emphasis

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course offers an interprofessional service-learning approach to clinical screenings and assessments, client/community education, and health related service in communities in underdeveloped or developing countries. Students gain exposure to the cultures of communities in underdeveloped or developing countries, thus enhancing the students' cultural competence. NTD 455 Prerequisite: Successful completion of NTD 303, with a minimum grade of D-.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

The primary objective of this course is to examine the interrelationship of various healthcare professions through simulation activities. In this course, students will examine the knowledge, skills, and attitudes needed to establish effective teamwork across healthcare disciplines. Teamwork has been found to be one of the key initiatives within patient safety that can transform the culture of healthcare delivery. Patient safety requires effective communication and other teamwork skills to deliver quality healthcare and to prevent medical errors, patient injury, and harm. To address this, health sciences students will explore a team-based, interdisciplinary, integrative approach to healthcare delivery through online self-study, simulation, debriefing, and self-reflection. Speaking emphasis skills will be assessed during performance of case presentations in simulations and analytical oral interpretations of the performance in debriefing. Students will examine strategies that enhance collaboration, communication, and patient safety, leading to integration of various perspectives into a unified framework of healthcare delivery.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This independent study will engage in course experience through a field internship or practicum, research, projects, or directed reading in nutrition and food.

Subject

NTD

Credits (min)

1

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course is an evidence-based, interactive approach to the health-promoting aspects of a plant-based diet and benefits to all stages of the life cycle. Students will critically evaluate a number of plant-based dietary approaches with case studies, presentations, and meal plan reviews. Students will participate in virtual plant-based recipe modifications and preparations.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course is an advanced study of macronutrient and selected micronutrient and phytochemical metabolism in humans and their impact on nutritional health. A thorough understanding of the metabolism of key nutrients will allow the student to use current, evidence-based research in critically evaluating nutrition community health messages and recommendations.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This 3-credit course provides an understanding of the optimal nutritional needs and nutrition education principles for students in kindergarten through grade 12. Topics include evidence based principles of healthy eating for children and adolescents, examination of food choices and barriers to healthy food, with an emphasis on behaviorally focused nutrition education relating to critical school nutrition issues. Course work completed in school settings requires that students provide documentation of active field clearances. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

The purpose of this course is to provide students with a practice-based approach to public health nutrition processes through readings, discussions, and active participation. Topics include public health nutrition concepts, policy, advocacy, and key nutrition issues for particular populations. Students will be introduced to the needs of diverse and vulnerable populations and evidence-based nutrition programs. Distance education offering may be available. 245

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

The course examines the research process, research designs, and statistical procedures as applied to nutrition. Students will use campus resources for conducting reviews of the scientific literature such as Endnote and Illiad.Statistical software such as SPSS and NVivo will be used to analyze data. Students will apply both parametric and nonparametric statistical tests. They will learn how to conduct a systematic review of scientific literature. An evidence-based approach to community nutrition will be emphasized. This course is a preparatory course for the MSCN Capstone course.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

A project-based advanced exploration of foodservice management as related to the role of a registered dietitian nutritionist in foodservice, community, and clinical. This course includes management topics related to the work of a registered dietitian nutritionist including; functions, theories, skills, roles, traits, and styles of management. Functions and responsibilities of compliance for human resource management, financial management, marketing and public relations, total quality management, and menu development. The topic of food control, including inventory, flow of food through the operation, culinary math, safety and sanitation, and facility design will be explored. Crisis management will be outlined for various venues related to foodservice management. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course is a rigorous, evidence-based exploration of the disease of obesity. Through process-oriented assignments and discussions students formulate their own perspectives on the origins, prevention, consequences, and treatment of obesity.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course is required for dietetic interns completing supervised practice in community nutrition, clinical nutrition (inpatient and outpatient), and food service management. Dietetic interns will learn through observation, practice, and research in the sites associated with each of the 4 separate rotations: 1) community sites include maternal and child health, school nutrition, nutrition education programs, etc. (256 hours over 8 weeks); 2) food service management sites include acute and long term care, retirement communities, businesses, and school food service (256 hours over 8 weeks); 3) clinical outpatient sites include outpatient clinical centers, private practice, and specialty centers such as AIDS clinics, behavioral health clinics, dialysis, etc. (192-256 hours over 6-8 weeks); 4) clinical inpatient sites include acute care, rehabilitation, and long-term care facilities (256-320 hours over 8-10 weeks). NTD 521 Prerequisite: Successful completion of NTD 503, NTD 515, NTD 600, NTD 612, and NTD 616, with minimum grades of C-; and either admission to the Dietetic Internship Track or admission to the Post Masters Dietetic Internship Certificate program. Distance education offering may be available. Repeatable for credit.

Subject

NTD

Credits (min)

6

Credits (max)

6

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

Study of nutrition as it relates to health, fitness and performance. Attention will be given to nutritional guidelines for optional health and physical performance.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course offers an interprofessional approach to clinical screenings and assessments, client/community education, and health related service in communities in underdeveloped or developing countries. Students gain exposure to the cultures of communities in underdeveloped or developing countries, thus enhancing the students' cultural competence. NTD 555 Prerequisite: Successful completion of NTD 503, or permission of instructor. Distance education offering may be available. 246

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

Corequisite

NTD 555D.

Credits. Discussion covering an interprofessional approach to clinical screenings and assessments, client/community education, and health related service in communities in underdeveloped or developing countries. Students gain exposure to the cultures of communities in underdeveloped or developing countries, thus enhancing the students' cultural competence. NTD 555D Corequisite: NTD 555.

Subject

NTD

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

Special workshops on contemporary nutrition, foods and food service related problems and issues. Topics announced at time of offering.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course is an inter-professional, graduate-level elective for students in health and behavioral health sciences on the latest in integrated health or "whole health" approaches to working with individuals, families, and communities around issues of behavior, food security, health, and recovery. The US Department of Health and Human Services, Health Resources and Services Administration, the Substance Abuse and Mental Health Services Administration (SAMHSA), and the National Institute of Medicine, along with many other governmental and non-governmental health organizations and foundations have been calling for a more integrated (primary healthcare and behavioral healthcare) approach to services. Crucial to this approach is to understand the public health ramifications of food security and nutrition and the interconnectedness of these factors on a person's health and recovery. Also addressed will be the interplay of healthcare needs, culture, values, and barriers to access to care. Many integrated health organizations in the tristate area are looking for professionals trained in this whole health approach--able to work as part of an inter-professional team in collaborating with people toward improving health and supporting recovery. Health professionals and administrators from these organizations will be guest lecturers. Students will visit some of these organizations. Developing a hypothetical, integrated health program proposal (a team effort) is a key component of the course.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027

Catalog

2026-2027 Catalog

Source

catalog.wcupa.edu

Transfer Credits

Subject

NTD

Credits (min)

3

Credits (max)

9

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course introduces students to maternal and child nutrition with primarily a domestic focus. Emphasis on understanding the role of research, policies, and programmatic issues on nutritional health for pregnant, lactating, infant children and adolescents. Students will gain an understanding of key issues within the social, educational, political and environmental influences and their impact on nutrition status within vulnerable maternal/child populations.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course examines how good nutrition, physical activity, other lifestyle behaviors including mind/body medicine across the life span may reduce the risk for disease and promote healthy aging. Additional topics explore the barriers to good nutrition in later life and management of chronic conditions in the older years. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

The course provides students with practice and application of anthropometric, biochemical, and dietary methods for assessing nutritional status with a focus of public health application. Exercises include the measurement of body composition, use of food composition tables and classification of nutritional status.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu

This course will examine theoretical perspectives on nutrition, food and health-related behavior change. Students will study the key constructs from a variety of nutrition and health behavior theories and frameworks such as the Theory of Planned Behavior, the Health Belief Model, Social Cognitive Theory and the Transtheoretical Model. This course will provide the depth of knowledge for students to critically evaluate nutrition programs using the theories and frameworks. These theories and frameworks will be used to design and deliver community interventions and programs.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This course will involve the study of the research and evidence-based guidelines behind Medical Nutrition Therapy (MNT) recommendations for the principal nutrition-related disease conditions through analysis of case histories. The relationship of food and nutrition to medicine; physiological and clinical basis of disease processes; and medical, surgical, and evidence-based nutrition therapies for acute and chronic disease conditions will be addressed through lectures, case discussions, simulation activities, assigned readings, programmed learning guides, and class presentations. This course includes an onsite orientation to the dietetic internship program. Course is restricted to Dietetic Interns. NTD 616 Prerequisite: Successful completion of NTD 503, NTD 515, NTD 517, NTD 600, NTD 610, and NTD 612, with a minimum grade of C-; either admission to the Dietetic Internship Track or admission to the Post Masters Dietetic Internship Certificate program. Distance education offering may be available.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-graduate

Source

catalog.wcupa.edu

This culminating capstone course provides MS students with an opportunity to synthesize, integrate, and apply the knowledge they have acquired from core required and elective courses. This involves the development of a relevant research question and thorough review and critical evaluation of the literature. Students will write a peer-reviewed journal formatted paper and conduct a professional presentation.

Subject

NTD

Credits (min)

3

Credits (max)

3

Credit unit

Credits

Type

course

Edition

2026-2027-undergraduate

Source

catalog.wcupa.edu