Nutrition

Requirements for the Bachelor of Science in Foods and Nutrition

Didactic Program in Dietetics concentration

• FN100 Professional Preparation (1)
• FN200 Introduction to Food Science w/Lab (4)
• FN210 Basic Human Nutrition (4)
• FN235 Methods of Nutrition Education (4)
• FN300 Food Production Systems w/Lab (4)
• FN320 Nutritional Biochemistry I (4)
• FN323 Nutrition in the Life Cycle (4)
• FN325 Nutritional Biochemistry II (4)
• FN400 Professional Practice in Dietetics, Foods and Nutrition (1)
• FN405 Food Science and Experimental Foods w/Lab (4)
• FN435 Management in Dietetics Practice (4)
• FN463 Nutrition Research and Communication Seminar (2)
• FN490 Capstone in Foods and Nutrition (1)
• FN500 Community Nutrition (3)
• FN501 Medical Nutrition Therapy I (3)
• FN502 Medical Nutrition Practice I (1)
• FN503 Medical Nutrition Therapy II (3)
• FN504 Medical Nutrition Practice II (1)
• FN507 Service Learning in Community Nutrition (1)

Total: 53 credits

 

DPD concentration

• BIO117 Human Physiology (4)
• BIO209 Microbiology (4)
• CHEM121 Introductory Chemistry (4)
• CHEM 123 Introductory Organic Chemistry (4)
• BUS121 Accounting and Finance for Health Care Professionals (4)
• MATH 119 Elementary Statistics (4)
• SOC – Sociology Elective (4)
• PSY – Psychology Elective (4)

Total: 32 credits 

Total Required and Related Requirement Credits for the Bachelor in Science in Foods and Nutrition major in the Didactic Program in Dietetics concentration: 85 

A grade of C or better is required in all major core courses and in the sciences.

 

Minor under the Didactic Program in Dietetics concentration

Medical Nutrition for Health Professionals

• FN210 Basic Human Nutrition (4) 
• FN320 Nutritional Biochemistry I* (4)
• FN323 Nutrition in the Life Cycle (4)
• FN325 Nutritional Biochemistry II*(4)
• FN501 Medical Nutrition Therapy I (3)
• FN502 Medical Nutrition Practice I (1) (optional)
• FN503 Medical Nutrition Therapy II (3)
• FN504 Medical Nutrition Practice II (1) optional

 

 

General Studies in Foods and Nutrition concentration

• FN100 Professional Preparation (1)
• FN200 Introduction to Food Science w/Lab (4)
• FN210 Basic Human Nutrition (4)
• FN235 Methods of Nutrition Education (4)
• FN300 Food Production Systems w/Lab (4)
• FN320 Nutritional Biochemistry I (4)
• FN323 Nutrition in the Life Cycle (4)
• FN325 Nutritional Biochemistry II (4)
• FN400 Professional Practice in Dietetics, Foods and Nutrition (1)
• FN405 Food Science and Experimental Foods w Lab (4)
• FN463 Nutrition Research and Communication Seminar (2)
• FN490 Capstone in Foods and Nutrition (1)
• FN500 Community Nutrition (3)
• FN507 Service Learning in Community Nutrition (1)

 

Related Requirements for the General Studies in Foods and Nutrition concentration

• BIO117 Human Physiology (4)
• CHEM121 Introductory Chemistry (4)
• CHEM 123 Introductory Organic Chemistry (4)
• BUS200 Principles of Management and Management Skills (4)
• BUS121 Accounting and Finance for Health Care Professionals (4)
• MATH 119 Elementary Statistics (4)
• SOC – Sociology Elective (4)
• PSY – Psychology Elective (4)

 

 

Minors under the General Studies in Foods and Nutrition concentration

 

Minor Option 1:  Nutritional Science (Total: 18 credits)

• FN210 Basic Human Nutrition (4) 
• FN320 Nutritional Biochemistry I* (4)
• FN323 Nutrition in the Life Cycle (4)
• FN325 Nutritional Biochemistry II*(4)
• FN463 Nutrition Research and Communication (2)

 

 

Minor Option 2:  Foods and Nutrition (Total: 20 credits)

• FN200 Introduction to Food Science w/Lab (4)
• FN210 Basic Human Nutrition (4)
• FN320 Nutritional Biochemistry I* (4)
• FN325 Nutritional Biochemistry II*(4)
• FN429 Food Science and Experimental Foods w/Lab (4)

 

 

Minor Option 3: Foods, Nutrition and Community Education (Total: 21 credits)

• FN200 Introduction to Food Science w/Lab (4)
• FN210 Basic Human Nutrition (4)
• FN323 Nutrition in the Life Cycle (4)
• FN500 Community Nutrition (3)
• FN507 Service Learning in Community Nutrition (1)

 

Requirements for a Bachelor of Science in Foods and Nutrition- Second Degree

 

 

 

This second degree option is designed for the student who holds a B.A. or a B.S. degree in a non-related field, and requires more than 32 credits to complete coursework to meet the ADA verification statement. Students earn a B.S. in Foods and Nutrition. Interested students must:

• Apply through the Office of Admission.
• Have a 3.0 cumulative grade point average in past college-level studies.
• Submit all transcripts of past college coursework.  From this evaluation, the Program Director will determine what courses a prospective student must take, and approximately how long it will take the student to complete the Certificate requirements.  Students who have completed their degree requirements outside of the United States must submit a TOEFL (Test of English as a Foreign Language) scores, copy of their foreign degree,  and an original educational services transcript that states U.S. degree equivalency.
• Meet the College’s requirements for a second degree, and enroll as matriculated students. 
• Coursework requirements towards the major will be determined on an individual basis but must meet a minimum of 24 credits. All professional concentration coursework must be completed at CSE unless otherwise approved by the Didactic Program in Dietetics Director.
   

 

Requirements for a Bachelor of Science in Foods and Nutrition

The Program is designed for eligible undergraduate students who want to earn B.S. and M.S. degrees in Foods and Nutrition in a five-year period. The student who wishes to apply to this Program must: be a Foods and Nutrition major and meet the following eligibility criteria:

• Have completed five (5) semesters of college or completed 76 credits.
• Have completed the following M.S. in Nutrition program prerequisites: BIO117 Human Physiology with Lab, CHEM121/131 Introduction to Chemistry with Lab, CHEM123 Organic Chemistry with Lab, CHEM201 Biochemistry with Lab, FN315 Advanced Nutrition, MATH119 Elementary Statistics.
• Have completed all of the College’s undergraduate general education requirements.
• Have attained a minimum 3.0 cumulative grade point average in both College of Saint Elizabeth and transfer coursework.

Senior-year students accepted into the Graduate Program in Nutrition can:

• Use free electives to complete one graduate-level course from the Multidisciplinary Core Issues (3 credits)
• Complete the following graduate-level professional concentration credits:
• FN501 Medical Nutrition Therapy (4)
• FN502 Medical Nutrition Practice (2)
• FN655 Research Methods (3 credits; replaces FN463)
• FN677 Program Design and Management in Community Nutrition (3 credits; replaces FN455)

Note: Descriptions of these graduate courses can be found in the Graduate Catalog. These 15 graduate-level professional concentration credits may only be applied to the M.S. in Nutrition Program, not to another graduate program or to the Dietetic Internship.

 

Requirements for a Minor in Foods and Nutrition

• FN--- 100 or 200-Level Course (3)
• FN--- 100 or 200-Level Course (3)
• FN--- 100 or 200-Level Course (3)
• FN--- 300 or 400-Level Course* (3)
• FN--- 300 or 400-Level Course* (3)
• FN--- 300 or 400-Level Course* (3)

Total: 18

*With approval of Program Chairperson. All course prerequisites must be met.

 

Requirements for the Combined Bachelor of Science/Master of Science Degree 

B.S. in Foods and Nutrition/M.S. in Nutrition

Eligible undergraduate students can earn a combined B.S./M.S. degree for a total of 154 credits.  Students are required to complete 116 undergraduate credits and 38 graduate-level credits to meet the combined degree requirements.  The Bachelor of Science degree will be awarded upon completion of 128 credits, which must meet all general education and professional concentration requirements.  In the process of meeting the B.S. degree requirements, students also fulfill the ADA DPD verification statement requirements; however this statement will be issued at the completion of the M.S. degree. 

Students interested in the B.S./M.S. program option, must be a major in Foods and Nutrition and meet the department’s eligibility criteria. Combined degree students must continue in the master’s program without interruption until completion or risk being dropped.  Combined degree students must apply and be granted a leave of absence in order to interrupt their studies.

1

Students must have established junior-level standing, or completion of 76 credits. Generally, this process is met at the beginning of the junior year. 

2

Complete the prerequisites to the M.S. in Nutrition program coursework: Human Physiology, Introductory and Organic Chemistry, Biochemistry, Advanced Nutrition, and Statistics. 

3

Have a completed all undergraduate general education requirements at the time of application. 

4

Hold a minimum 3.0 cumulative GPA in both College of Saint Elizabeth and transfer credits.

Upon acceptance into the Graduate Program in Nutrition, students in their senior year may use free electives to complete one graduate-level course from the Multidisciplinary MC 620 Ethical Issues

(3 credits), and complete the following graduate-level professional concentration credits: FN 501 Medical Nutrition (4 credits), FN 502 Medical Nutrition Practice (2 credits), FN 655 Research Methods (3 credits – replaces FN 463), FN 677 Program Design and Management in Community Nutrition (3 credits – replaces FN 455).  The fifteen (15) graduate-level professional concentration credits may only be applied to M.S. in Nutrition Program and cannot be applied to another graduate program or the Dietetic Internship.  Note: students who chose this option must complete the M.S. degree to receive the verification statement for the DPD.

Students accepted into the B.S./M.S. program may apply to the Dietetic Internship Program at the College of Saint Elizabeth under the Pre-Select Option.

• Student must have a minimum 3.5 cumulative GPA to be eligible.
• Application material may be obtain from the Dietetic Internship Director after September 1^st and must be returned by October 1^st. 
• Preselect decisions will be based on the applicant’s overall application packet, including GPA, a writing sample, evidence of work experience, recommendations and interview. 
• Preselect decisions will be made by the Dietetic Internship Selection Committee and announced by November 1^st. 
• Applicants not admitted during this process may apply during the regular application process to this or any other program. 
• Up to six of the dietetic internship slots may be awarded with this option.
• There is no application fee for this option.
• Applicants must have a Verification Statement to apply and must complete the MS in Nutrition degree requirements prior to the start date of the dietetic internship program.

Requirements for a Master of Science in Foods and Nutrition

The Program is designed for eligible undergraduate students who want to earn B.S. and M.S. degrees in Foods and Nutrition in a five-year period. The student who wishes to apply to this Program must: be a Foods and Nutrition major and meet the following eligibility criteria:

• Have completed five (5) semesters of college or completed 76 credits.
• Have completed the following M.S. in Nutrition program prerequisites: BIO117 Human Physiology with Lab, CHEM121/131 Introduction to Chemistry with Lab, CHEM123 Organic Chemistry with Lab, CHEM201 Biochemistry with Lab, FN315 Advanced Nutrition, MATH119 Elementary Statistics.
• Have completed all of the College’s undergraduate general education requirements.
• Have attained a minimum 3.0 cumulative grade point average in both College of Saint Elizabeth and transfer coursework.

Senior-year students accepted into the Graduate Program in Nutrition can:

• Use free electives to complete one graduate-level course from the Multidisciplinary Core Issues (3 credits)
• Complete the following graduate-level professional concentration credits:
• FN501 Medical Nutrition Therapy (4)
• FN502 Medical Nutrition Practice (2)
• FN655 Research Methods (3 credits; replaces FN463)
• FN677 Program Design and Management in Community Nutrition (3 credits; replaces FN455)

Note: Descriptions of these graduate courses can be found in the Graduate Catalog. These 15 graduate-level professional concentration credits may only be applied to the M.S. in Nutrition Program, not to another graduate program or to the Dietetic Internship.

 

Master of Science in Nutrition

The M.S. in Nutrition Program consists of a total of 38 credit hours and offers three options.

• Option A:  Designed for the Registered Dietitian (RD) who has completed an Approved Pre-professional Practice Program (AP4) or Dietetic Internship Program accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the American Dietetic Association.  Those students who have received graduate level credit for this experience may be eligible to receive up to nine graduate credit hours towards their M.S. in Nutrition.
• Option B:  Designed for the person with a bachelor’s degree in foods, nutrition and/or dietetics or the person with a baccalaureate degree in a non-nutrition area who desires an advanced degree in nutrition.
• Option C:  Designed for the person with a baccalaureate or masters degree who desires an advanced certificate in nutrition with an emphasis in Sports Nutrition and Wellness or Weight Management and Counseling.  Students complete 15 credits in these specialized areas.  These certificates can be completed independently from the master’s degree or combined with the core requirements to be eligible for an MS degree in Nutrition.

 

Additional Admission Criteria for M.S. in Nutrition

An individual seeking direct admission to the graduate program in Nutrition must hold a baccalaureate degree in nutrition, foods, or dietetics from an accredited undergraduate institution.  Other individuals with an undergraduate degree in other areas are encouraged to apply with the understanding that they may be required to take various undergraduate courses as prerequisites to satisfy the admissions criteria.  Generally, applicants must have achieved a cumulative undergraduate grade point average (GPA) of not less than 3.0 on a 4.0 scale.  Students who have background and potential for success but whose GPA is less than 3.0 may be admitted to the graduate program on a provisional basis.

A maximum of 9 credits total (both supervised practice and other graduate credit) will be accepted in transfer.

 

Option A

• Applicants pursuing Option A who have completed a supervised practice program must submit verification of completing that program before starting the graduate program.
• Students who apply to the graduate program under Option A but who have completed their supervised practice program in dietetics at another institution must have completed their experience at a college/university-based program in order to receive transfer credits. Transfer credit will only be given if graduate credit was received for this experience. Courses identified as supervised practice will not be considered for transfer.  Supervised practice programs vary extensively in program format and structure lecture content and program’s emphasis.  It is because of these variations that the Admission Committee will evaluate each student’s supervised practice program transcript.  For this evaluation to occur, the student must be able to provide an official transcript, a catalog description, and a course outline.  In addition, the student may be asked to submit samples of his/her work completed during the supervised program as part of the review process.
   

 

Option B/Option C

• Applicants pursuing Option B or Option C whose undergraduate degree is in an area non-related to nutrition may be required to complete graduate course prerequisites prior to being matriculated into the program.  Students may, however, take ten credits towards their graduate degree program while concurrently completing their prerequisites.  This may be done only with the permission of the Course of Study Coordinator.  The prerequisites for the graduate program in Nutrition include the following:  Introductory and organic chemistry, biochemistry, statistics, physiology, and advanced nutrition.

Transfer of credit into the graduate program (other than specific graduate course credit) will be subject to evaluation and approval by the Course of Study Coordinator.  All transfer credits must carry a minimum 3.0 grade point average (on a 4.0 scale).  All courses in the Multidisciplinary Core must be taken at the College of Saint Elizabeth.

 

Program Requirements

The following are required to fulfill the M.S. in Nutrition degree requirements, depending upon enrollment option:

• Nine (9) credit hours in a multidisciplinary core curriculum in which students take:
• MC626 Ethical Issues 
• MCFN622 Nutrition Applications of Psychological and Social Issues
• MCFN638 Nutrition Applications of Technical and

Ethical Issues

• 18 - 16 credit hours of nutrition core curriculum in which the students take:
• Six (6) credit hours in human metabolism, or
• FN645 Human Metabolism I
• FN651 Human Metabolism II
• Four (4) credits (Option A or C) or six (6) credit hours in nutrition and disease management (option B)
• FN501 Medical Nutrition Therapy
• FN502 Medical Nutrition Practice

Or, for Dietetic Interns who matriculate into the M.S. in Nutrition:

• FN603 Applied Concepts in Clinical Nutrition Practice I (3) and
• FN 617 Applied Concepts in Clinical Nutrition Practice II (1)
• Four (4) credits in nutrition and disease (option A or C)
• FN647 Nutrition and Disease Management
• Three (3) credit hours in research methods
• FN655 Research Methods for Health Care Professionals
• Three (3) credits of Thesis or Portfolio
• FN695 Professional Portfolio, or
• FN699 Thesis

 

Requirements for the Combined Bachelor of Science/Master of Science Degree 

B.S. in Foods and Nutrition/M.S. in Nutrition

Eligible undergraduate students can earn a combined B.S./M.S. degree for a total of 154 credits.  Students are required to complete 116 undergraduate credits and 38 graduate-level credits to meet the combined degree requirements.  The Bachelor of Science degree will be awarded upon completion of 128 credits, which must meet all general education and professional concentration requirements.  

In the process of meeting the B.S. degree requirements, students also fulfill the ADA DPD verification statement requirements; however thisstatement will be issued at the completion of the M.S. degree.  Students interested in the B.S./M.S. program option, must be a major in Foods and Nutrition and meet the department’s eligibility criteria. Combined degree students must continue in the master’s program without interruption until completion or risk being dropped.  Combined degree students must apply and be granted a leave of absence in order to interrupt their studies.

1

Students must have established junior-level standing, or completion of 76 credits. Generally, this process is met at the beginning of the junior year. 

2

Complete the prerequisites to the M.S. in Nutrition program coursework: Human Physiology, Introductory and Organic Chemistry, Biochemistry, Advanced Nutrition, and Statistics. 

3

Have a completed all undergraduate general education requirements at the time of application. 

4

Hold a minimum 3.0 cumulative GPA in both College of Saint Elizabeth and transfer credits.

Upon acceptance into the Graduate Program in Nutrition, students in their senior year may use free electives to complete one graduate-level course from the Multidisciplinary MC 620 Ethical Issues (3 credits), and complete the following graduate-level professional concentration credits: FN 501 Medical Nutrition (4 credits), FN 502 Medical Nutrition Practice (2 credits), FN 655 Research Methods (3 credits – replaces FN 463), FN 677 Program Design and Management in Community Nutrition (3 credits – replaces FN 455). 

The fifteen (15) graduate-level professional concentration credits may only be applied to M.S. in Nutrition Program and cannot be applied to another graduate program or the Dietetic Internship.  Note: students who chose this option must complete the M.S. degree to receive the verification statement for the DPD.

Students accepted into the B.S./M.S. program may apply to the Dietetic Internship Program at the College of Saint Elizabeth under the Pre-Select Option.

• Student must have a minimum 3.5 cumulative GPA to be eligible.
• Application material may be obtain from the Dietetic Internship Director after September 1^st and must be returned by October 1^st. 
• Preselect decisions will be based on the applicant’s overall application packet, including GPA, a writing sample, evidence of work experience, recommendations and interview. 
• Preselect decisions will be made by the Dietetic Internship Selection Committee and announced by November 1^st. 
• Applicants not admitted during this process may apply during the regular application process to this or any other program. 
• Up to six of the dietetic internship slots may be awarded with this option.
• There is no application fee for this option.
• Applicants must have a Verification Statement to apply and must complete the MS in Nutrition degree requirements prior to the start date of the dietetic internship program.

Dietetic Internship Program

The Dietetic Internship is completed with 21 credits and offers a full-time and a part-time option. The Program provides more than 1,200 hours of supervised practice and approximately 250 hours in required coursework as outlined below. 

Interns are expected to attend a mandatory June mini-orientation. At this time a concentration area must be selected. Completion of summer homework is a part of program requirements.

 

Full and Part Time Option

The full-time option spans a full academic year and a short summer session, from late August through the end of June. Students enrolled in the full-time option complete 32 hours (4 days) of supervised practice a week. 

The part-time option spans a full academic year and the following fall semester. Students enrolled in the part-time option complete 24 hours (3 days) of supervised practice a week during the first two semesters of the program and 32 hours (4 days) a week in the last semester.

Depending on the needs of a placement site for a particular unit, a compressed work schedule or weekend hours maybe expected. Supervised practice is divided into five areas: Clinical Dietetics, Departmental Management, Community Nutrition, Professional Development and the intern’s selected Concentration Area, either Nutrition Education and Counseling or Food and Nutrition Business and Communications.

More than 500 hours are devoted to clinical dietetics which includes intensive training in a variety of medical surgical specialties, nutrition support and long-term care. Departmental Management is completed in either a healthcare setting or at an alternative site based on the prior experiences of the student. This rotation is accomplished in approximately 192 hours. During the Community Nutrition rotation, students experience a variety of settings including child nutrition programs, community outreach and developmental. A 120-hour culminating practice experience, evidence analysis case study presentation and participation in the professional activities comprise the Professional Development rotation. A complete list of our practice hours and rotations can be found at the web site on the Dietetic Internship page.

Students in the Nutrition Education and Counseling (NEC) concentration will complete an additional six weeks (192 hours) on campus and at affiliated sites.  This experience will include nutrition education and counseling for individuals and groups with a concentration on health, wellness and weight management. These assignments will be supervised by DI faculty.  Other outreach programs such as group training and education, writing and health promotion may be included. Those interns selecting the Food and Nutrition Business and Communications (FNBC) concentration will experience supervised practice for approximately two weeks each in Supermarket/Grocery, Media/Public Relations, Product Development and Regulatory.

 

Practice Sites

Supervised practice will be scheduled on a rotation basis at teaching and/or community hospitals, long-term care centers, developmental and rehabilitation facilities, schools, clinics and outpatient programs, primarily located in northern and central New Jersey. Additional site placements in other geographic areas may be possible based on a student’s individual needs.

Community nutrition, educational agencies and corporations provide additional practice opportunities. Experiences will be supervised by College of Saint Elizabeth faculty, Registered Dietitians and other qualified food and nutrition or health professionals employed by the sites.  While specific site placements cannot be guaranteed, faculty makes every effort  to place students within a reasonable commute for the intern.

All sites participate on a voluntary basis.  The DI faculty is responsible for all contractual and insurance arrangements. Students are responsible for contacting sites in a timely manner and for travel and parking arrangements.

 

Credits Toward M.S. in Nutrition

Students who successfully complete the CSE Dietetic Internship program and matriculate into the CSE MS Nutrition Program within 5 years may transfer 9 credits into the MS in Nutrition Program.  Courses accepted for transfer from the Dietetic Internship into the MS in Nutrition include FN 603, FN 617, FN 620 and either FN 632 OR FN 634.

*If you have completed the B.S./M.S. Program or the Certificate Program in Dietetics at CSE, you may not be eligible for these credits. See the B.S./M.S. description for information regarding Pre-Select Application Option to the CSE Dietetic Internship.

 

Requirements for a Certificate in Dietetics Verification

This Certificate Program meets the needs of students who already hold a B.A. or B.S. degree in foods, nutrition, or dietetics, and who wish to complete Didactic Program in Dietetics coursework to meet ADA verification statement requirements.  Interested students must:

• Apply through the Office of Admission.
• Have a 3.0 cumulative grade point average in past college-level studies.
• Submit all transcripts of past college coursework.  From this evaluation, the Program Director will determine what courses a prospective student must take, and approximately how long it will take the student to complete the Certificate requirements.  Students who have completed their degree requirements outside of the United States must submit a TOEFL (Test of English as a Foreign Language) scores, copy of their foreign degree,  and an original educational services transcript that states U.S. degree equivalency.
• Enroll as non-matriculated students; this is not a degree-bearing program. 
• Complete a minimum of 12 credits in professional concentration coursework at the College of Saint Elizabeth for the verification statement to be granted.  The specific courses that individual students must take will vary according to their past coursework. In some cases students will be required to exceed the minimum 12-credit standard. All professional concentration coursework must be completed at CSE unless otherwise approved by the Didactic Program in Dietetics Director.

 

Requirements for a Certificate Program in Sports Nutrition and Wellness*

This 15-credit certificate program is designed for professionals who have a baccalaureate degree in nutrition, education, coaching, fitness or other health-related field.  Prerequisites to the program include anatomy and physiology, and introductory nutrition.  The Program can be completed part-time and includes courses in Sports Nutrition, Exercise Physiology, Sports Psychology, and Fitness Assessment.  The Certificate Program may be taken alone or as part of the Master’s Degree Program.*

The Program prepares students for positions as personal trainers and health and fitness instructors with exercise and nutrition programs in schools, weight management centers, recreational agencies, worksites, health centers, corporations, fitness facilities, and hospitals.  Students may contribute to a variety of planning, instructional, and administrative roles in community and corporate health-related facilities.  Graduates are encouraged to seek the American College of Sports Medicine (ACSM) Health Fitness Instructor Certification.

*Master’s degree candidates must complete all graduate program prerequisites

 

• FN510 Exercise Physiology and Kinesiology (4)
• FN505 Introduction to Fitness Industry (2)
• FN671 Sports Nutrition for Health and Performance (3)
• FN515 Professional Fitness and Training Assessment (3)
• PSY663 Sports Psychology (3)

Total: 15 credits

 

Requirements for a Certificate in Weight Management and Counseling

Program Description:  The 15 credit certificate in Weight Management and Counseling prepares students to develop programs and provide counseling to clients on the spectrum of disordered eating, with an emphasis on overweight and obesity management. Weight Management counseling requires expertise in the epidemiology, etiology of obesity and its co-morbid conditions as well as counseling techniques for behavior change. Dietitians are in a unique position to manage these clients with expertise in food habits, managing food intake and the cultural and psychological constraints associated with life style changes. The Certificate Program may be taken alone or as part of the Master’s Degree Program.*

*Master’s degree candidates must complete all graduate program prerequisites.

 

• FN630 Weight Management (3)                                          
• FN640 Eating Disorders (3)                                                           
• MC620 The Helping Relationship (3)
• PSY630 Behavioral Modification and Counseling (3)
• FN635 Concepts in Pharmacology (3)

Course Listing

Course level: 100 | 200 | 300 | 400 | 500 | 600

FN-100

Professional Preparation

Credit Hours: 1

Career opportunities in foods, nutrition and dietetics are introduced. Emphasis is placed on academic and pre-professional preparation. Guest speakers from various areas of professional practice supplement lectures (1 Credit; Grading Pass/Fail; Prerequisites: None).

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FN-200

Intro Food Science

Credit Hours: 4

Principles of food science are introduced with an emphasis on the function of ingredients in food systems. Scientific and sensory evaluation techniques are presented. Students are introduced to scientific writing. Includes a required laboratory session (4 Credits; Grading for lab is Pass/Fail; Offered fall semester; Prerequisites: None).

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FN-200L

Lab Intro Food Science

Credit Hours: 0

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FN-210

Basic Human Nutrition

Credit Hours: 4

Students study the essential nutrients, the physiologic processes of digestion, absorption, and metabolism, and the nutritional requirements for the adult. Discussion of nutrition related to fitness and major health diseases/disorders is included. Students gain basic skills in nutritional assessment, computations, nutrient analysis, and meal management concepts for individuals and groups. Critical reading of the literature is introduced (4 Credits; Offered fall and spring semesters, and summer as needed; Prerequisites: None).

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FN-235

Methods of Nutrition Education

Credit Hours: 4

Counseling and learning theories are introduced. Developmental or age-related learning concepts are explored to promote effective nutrition education in a variety of settings. Students increase familiarity with use of appropriate nutrition resources and communicating nutrition science. Focus is placed on student development in the application and skill for the planning, implementation and evaluation of nutrition education programs and materials for diverse audiences. Students complete a nutrition education portfolio which includes a community-based teaching session (4 credits; Offered fall semester; Prerequisite: FN 210 Basic Human Nutrition).

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FN-300

Food Production Systems w/Lab

Credit Hours: 4

FN 300Food Production Systems: Principles and theories of food production and delivery systems, subsystems operations and management of food service; emphasizes Hazardous Analysis and Critical Control Points (HACCP), environmental principles and quality standards. Students complete ServSafe' certification. Includes weekly laboratory/field experience in application of food production systems (4 credits; Offered fall semester; Prerequisites: FN200 Introduction to Food Science, FN 210 Basic Human Nutrition).

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FN-320

Nutritional Biochemistry I

Credit Hours: 4

This course provides an in-depth study of macronutrients and their specific functions in metabolic processes integrating human physiology, biochemistry, genetics and human nutrition (4 Credits; Offered fall semester; Prerequisites: FN 210 Basic Human Nutrition, CHEM 121 Intro to Chemistry, CHEM 123 Intro to Organic Chemistry).

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FN-323

Nutrition in the Life Cycle

Credit Hours: 4

An exploration of the nutritional needs and dietary recommendations of people throughout the life cycle from pregnancy to the older adult is presented. Physiological and environmental factors which affect nutritional status are discussed. Case studies are introduced. An exploration of the nutritional needs and dietary recommendations of people throughout the life cycle from pregnancy to the older adult in normal health and under special considerations. Physiological and environmental factors which affect nutritional status are discussed. Major government programs for populations at risk are identified. Case studies are introduced (4 credits; Offered spring semester; Prerequisites: FN 210 Basic Human Nutrition; Co-requisite: BIO 117 Human Physiology).

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FN-325

Nutritional BioChemistry II

Credit Hours: 4

This course provides an in-depth study of micronutrients and their specific functions in metabolic processes integrating human physiology, biochemistry, genetics and human nutrition (4 Credits; Offered spring semester; Prerequisites: FN 325 Nutritional Biochemistry I or CHEM325 Biochemistry II )

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FN-400

Prof Practice Dietetics,Food & Nutrition

Credit Hours: 1

Reviews current professional practice requirements in dietetics and related fields. Provides direction for preparation for career transition? supervised practice, graduate education, or employment. Student Achievement Portfolios are reviewed (1 Credit; Grading Pass/Fail; Offered fall semester; Senior standing).

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FN-405

Food Science &Experimental Foods w/Lab

Credit Hours: 4

Advanced concepts of food science, food technology, and recipe development are integrated into laboratory work in experimental design and evaluation. Students complete an independent research project. Scientific report writing is emphasized (4 Credits; Offered spring semester; Prerequisite: FN 200 Introduction to Food Science; CHEM 121 Intro to Chemistry and CHEM 123 Intro to Organic Chemistry).

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FN-435

Management in Dietetics Practice

Credit Hours: 4

An in-depth study of the organization, management and evaluation of dietetic services in health care, schools and entrepreneurial operations. Emphasizes the application of resource management: human, financial, facilities, and quality assurance; examines issues of accreditation, legislative and regulatory. Students develop an independent business plan (4 Credits; Prerequisites: FN 300 Food Production Systems, MATH 119 Statistics and BUS 121 Accounting and Finance for HC Professionals).

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FN-463

Nutrition Research Communication Seminar

Credit Hours: 2

Reviews research methodologies. Students gain an understanding in the application and evaluation of research methods (2 Credits; Offered fall semester; Senior standing).

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FN-490

Capstone in Food and Nutrition

Credit Hours: 1

Students present an in-depth professional presentation on a selected discipline-related topic and complete a comprehensive examination. Student Achievement Portfolios are finalized (1 Credit; Offered spring semester; Grading Pass with Honors, Pass or Fail; Senior standing).

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FN-491

Independent Study

Credit Hours: 3

Open either semester to senior Foods and Nutrition students with departmental approval. Students must demonstrate initiative in accepting responsibility and cooperation within the department to warrant the necessary extra time for a personal enrichment program. An outline and a time plan will be submitted at the time of requesting faculty approval.

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FN-500

Community Nutrition

Credit Hours: 3

Principles of community nutrition program planning, assessment, intervention development and evaluation; social, cultural, health and illness concepts are explored. U.S. public health nutrition policies, programs and practices are presented. Students are introduced to public policy advocacy in nutrition (3 Credits; Offered fall semester; Prerequisites: FN 235 Methods of Nutrition Education and FN 323 Nutrition in the Life Cycle; Co-requisite: FN 507 Service Learning in Community Nutrition).

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FN-501

Medical Nutr Therapy I

Credit Hours: 3

Examines the etiology, pathophysiology, risk factors and clinical findings of several disease/disorder states. Emphasis is placed on the application of medical nutrition therapy in the management of acute and chronic conditions. Ethical issues and standards of practice are presented. Evidence-analysis research is introduced. Access to the ADA Evidence Analysis Library is required. Taught concurrently with FN 502 (3 Credits; Offered fall semester; Prerequisites: FN 3xx/CHEM 3xx Nutritional Biochemistry I and FN 3xx/CHEM 3xx Nutritional Biochemistry II; FN 323 Nutrition in the Life Cycle, and Co-requisite: FN 502 Medical Nutrition Practice I).

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FN-502

Medical Nutrition Practice I

Credit Hours: 1

: Application to the practice of medical nutrition therapy is covered through the use of guided readings, evidence-based practice and case studies to foster critical thinking in clinical care. MN Practice I focuses on the nutrition care process of assessment and diagnosis of nutritional status; basics of meal planning and calculations for nutrition support. Cultural competency in healthcare is integrated. Development of interviewing skills is emphasized. This course is taught concurrently with FN 501 (1 Credit Laboratory; Offered fall semester; Prerequisites: FN 3xx/CHEM 3xx Nutritional Biochemistry I and FN 3xx/CHEM 3xx Nutritional Biochemistry II; FN 323 Nutrition in the Life Cycle; and Co-requisite: FN 502 Medical Nutrition Therapy I).

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FN-503

Medical Nutrition Therapy II

Credit Hours: 3

This course in a continuation of MNT I. Examines the etiology, pathophysiology, risk factors and clinical findings of several disease/disorder states. Emphasis is placed on the application of medical nutrition therapy in the management of acute and chronic conditions. Ethical issues and standards of practice are presented. Evidence-analysis research is integrated. Access to the ADA Evidence Analysis Library is required. Taught concurrently with FN 504(3 Credits; Offered spring semester; Prerequisite: FN 501 Medical Nutrition Therapy I and FN 502 Medical Nutrition Practice I; Co-requisite: FN 504Medical Nutrition Practice II).

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FN-504

Medical Nutrion Practice II

Credit Hours: 1

A continuation of Medical Nutrition Practice I. Application to the practice of medical nutrition therapy is covered through the use of practice standards, evidence-based practice and case studies to foster critical thinking in clinical care. MN Practice II expands on the nutrition care process with emphasis on nutrition intervention and nutrition care outcomes. Cultural competency in healthcare is integrated. Focus is placed on the development of counseling skills. This course is taught concurrently with FN 503 May involve off campus travel (1 Credit Laboratory; Offered spring semester; Prerequisite: FN 501 Medical Nutrition Therapy I and FN 502 Medical Nutrition Practice I; Co-requisite: FN 503 Medical Nutrition Therapy II).

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FN-505

Intro to Fitness Industry

Credit Hours: 2

Students examine current reimbursement and marketing issues, competencies required for credentialing in the field, and a variety of current fitness/wellness practice delivery systems. This course includes a field practicum to enhance the student's ability to plan, implement, and evaluate fitness/wellness programs for a variety of populations.

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FN-507

Service Learning in Community Nutrition

Credit Hours: 1

Students apply discipline-related knowledge to a community nutrition setting through a service learning field experience. A service-learning portfolio is developed (1 Credit; offered fall semester; Co-requisite: FN 500 Community Nutrition).

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FN-510

Exercise Physiology

Credit Hours: 4

This course is the study of anatomy, physiology, and the mechanics of body movement. The course integrates physiological bases of exercise with application to exercising individuals. The effects of exercise on the major physiological systems (cellular, cardiovascular, thermoregulatory, pulmonary, renal, body fluids, hormonal) are discussed. Topics include energy expenditure, substrate metabolism, and hydration. Includes laboratory component with practice of techniques for collection of and analyses of physiological data (i.e., basal metabolism, body composition, pulmonary functions,VO2 measurements, strength testing).

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FN-515

Professional Fitness&Training Assessment

Credit Hours: 3

This course will provide the basic principles of fitness for prospective fitness professionals. Students learn how to develop a personalized fitness program that includes body composition assessment,weight training, stretching, and cardiovascular programs. Includes hands-on experience in conducting fitness assessments and muscular strength training. Discussion topics include exercise risks and safety issues,among others. Students learn techniques for complete fitness evaluation in accordance with national guidelines and fitness planning methods.

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FN-520

Special Topics:

Credit Hours: 3

An in-depth exploration of a specific topic that is of current interest to students in nutrition.

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FN-525

Concepts in Dietetics Practice

Credit Hours: 1

This course provides an overview of evidence-based theory and practice related to the field of dietetics. Topics include: the Nutrition Care Process with detailed examination of components of nutrition assessment, principles of nutrition diagnosis and documentation, elements of nutrition intervention, nutrition care outcomes domains; introduction to interviewing and counseling techniques; pathophysiology of nutrition-related chronic diseases; and examination of food service management and systems especially as related to Child Nutrition Programs. The learning experience includes interactive role-playing and case studies. Summer assignments are required. This course includes a program orientation providing preparation for supervised practice. Offered Summer 3 only. Restricted to Dietetic Internship Program Cohort.

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FN-601

Supervised Practice in Dietetics I

Credit Hours: 4

Supervised practice in dietetics: clinical dietetics, departmental management, community nutrition, professional development and selected concentration area. Supervised practice involves 32 hours on site weekly. Pass/fail only.Offered fall semester only.

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FN-603

Applied Concepts Clinical Nutr Practice

Credit Hours: 3

This course provides a comprehensive examination of various nutrition related clinical diagnoses and the rationale for specific medical nutrition therapies, including enteral/parenteral nutrition support;medical food, vitamin and mineral supplements; special accomodations or assistance for feeding and nutrition education with an emphasis on current practice guidelines and the Nutrition Care Process. Evidence based case study presentations are included. Offere in the fall semester only.

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FN-607

Supervised Practice in Dietetics II

Credit Hours: 4

Supervised practice in dietetics continued from FN601. Supervised practice involves 32 hours on site weekly. Weekly lecture seminar is also required. Pass/fail only. Offered spring semester only.

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FN-609

Supervised Practice in Dietetics III

Credit Hours: 2

Supervised practice in dietetics continued from FN 607. Offered summer only. Supervised Practice includes 32-40 hours on site weekly.Weekly lecture seminar may be required. Includes a three full time week culminating experience. Pass/fail only. Offered summer only.

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FN-611

Part Time Superv'd Prac in Dietetics I

Credit Hours: 3

For the part-time dietetic intern. Supervised practice in dietetics: clinical dietetics, departmental management, community nutrition, professional development and selected concentration area. Supervised practice involves 24 hours on site weekly. Pass/fail only. Offered fall semester only.

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FN-614

Applied Concepts in Clinical Nutrition I

Credit Hours: 3

This course provides a comprehensive examination of various nutrition-related clinical diagnoses and the rationale for specific medical nutrition therapies, including enteral/parenteral nutrition support; medical food, vitamin and mineral supplements; special accommodations or assistance for feeding and nutrition education with an emphasis on current practice guidelines and the Nutrition Care Process. Evidenced based case study presentations are included. Offered Fall only. Restricted to Dietetic Internship Program Cohort.

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FN-615

Part Time Superv'd Pract in Diet II

Credit Hours: 3

For the part-time dietetic intern. Supervised practice in dietetics continued from FN611. Supervised practice involves 24 hours on site weekly.Weekly lecture seminar is also required. Pass/fail only. Offered spring semester only.

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FN-617

Applied Concepts in Clinical Practice II

Credit Hours: 1

A continuation of FN614 Applied Concepts in Clinical Nutrition Practice I. This course provides a comprehensive examination of advanced nutrition-related clinical diagnoses and the rationale for specific medical nutrition therapies emphasizing nutrition in critical care and weight management using the Nutrition Care Process. Evidence based case study presentations are included. Offered Spring A only. Restricted to Dietetic Internship Cohort.

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FN-619

Part Time Superv'd Practice in Diet III

Credit Hours: 4

For the part-time dietetic intern a continuation of FN 615.Supervised practice involves 32 hours on site weekly. A three week full time culminating experience is included. Pass/fail only. Offered fall semester only.

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FN-620

Child/Adolescent Nutrition

Credit Hours: 2

Physiological aspects of normal growth from conception through adolescence with an emphasis on nutritional needs will be covered. Contemporary nutritional interventions for childhood disorders will be reviewed and evaluated using a seminar format.

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FN-621

Nutrition Research Seminar

Credit Hours: 1

Emerging topics of interest in nutrition will be identified and presented in seminar format by the students participating in this course. Students may repeat this class for a total of two elective credits.

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FN-622

Critical Care Nutrition

Credit Hours: 2

This course provides an overview of the path physiological background of critical illness and the rationale for specific types of nutritional management. The history of enteral and parenteral nutrition is presented. Emphasis is placed on reviewing the principles of nutrition assessment; the biochemistry of stress andstarvation; types of enteral and parenteral feedings; access for nutrition support; and the initiation, advancement, and discontinuation of nutrition support. This course integrates concepts of biochemistry, physiology, and nutrition to develop a theoretical base for application of nutritional care during situations ofnormal or abnormal fuel utilization in patients who require alternative feeding methods. Other topics include the use of specialized enteral products; patient monitoring, evaluation, and management;home nutrition support; and the professional issues associated with the use of nutrition support.

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MCFN-622

Nutrition Applic of Psych/Social Issues

Credit Hours: 3

Strategies for and skills in counseling the individual client or the group are developed. Cross-cultural counseling and cultural competence are discussed. Concepts such as motivation, behavior change and leadership as they apply to the nutrition professional are presented. Utilizes focus group techniques in needs assessment and program planning. Students explore the implications of sociological changes and their impact on the delivery of nutrition services from different perspectives such as public policy planning, entrepreneurship, and the administration of community-based nutrition programs.

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FN-623

Food,Society & Spirituality

Credit Hours: 3

This course introduces the major thinkers and trends regarding food, society and spirituality. The course examines current research and thinking regarding the role of food, nutrition, and health across cultures, generations, and religions. Discussions of topics such as the role of spirituality in physical and emotional health, alternative futures of food systems, the slow food movement, diet-free living, and the effects of food on one's spiritual and physical well being are presented in a seminar format.

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FN-624

Alternative Nutrition & Hlth Therapies

Credit Hours: 2

An introduction to complementary and alternative medicine and the current status of research on key alternative medical therapies. The development, philosophy, and treatment approaches of key alternative medical practices are reviewed, including: Mind/Body Interventions,Alternative Systems of Medical Practice,Manual Healing, and Herbal Medicine. The effectiveness of herbal therapies, nutrient supplementation, and the use of nutraceuticals/functional foods in the prevention and treatment of disease will be investigated using a seminar format.

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FN-625

Nutrition & Aging

Credit Hours: 2

An overview of nutrition and health-related issues for older adults. Examination of the current status of research on key geriatric nutrition issues is included. The incidence, risks, development, and recommendations for prevention of chronic conditions and diseases of the elderly are discussed. The effectiveness of various treatment modalities including dietary intervention, nutrient supplementation, pharmaceuticals, and the use of alternative therapies in the prevention and treatment of these conditions are investigated using seminar format. Current consumer and health professional resources for the geriatric population are evaluated.

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FN-626

Health Promotion/Wellness

Credit Hours: 3

This course provides a conceptual overview of the role of health promotion and wellness in contemporary health care. Emphasis will be placed on the manager's role, responsibilities and involvement in developing, implementing, and evaluating health promotion programs. Topics covered include an introduction to health behavior theory, individual and community health needs assessment, and the application of health care management strategies and techniques to health promotion.

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FN-627

Women's Nutrition & Health

Credit Hours: 2

An overview of nutrition and health-related issues for women at all stages of the life cycle. Examination of the current status of research on key nutrition issues for women is included. The incidence, risks, development, and recommendations for prevention of chronic conditions and diseases of women are discussed. The effectiveness of various treatment modalities including dietary intervention, nutrient supplementation, pharmaceuticals, and the use of alternative therapies in the prevention and treatment of these conditions are investigated using a seminar format. Current consumer and health professional resources for women's health issues are evaluated.

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FN-629

Nutrition Assessment

Credit Hours: 2

Application to the practice of nutritional assessment is covered including anthropometrics, biochemistry, and chemical assessment techniques for adults and children. Principles of interviewing and nutrition counseling are presented. Lecture 1 hour, laboratory 2 hours.

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FN-630

Weight Management

Credit Hours: 3

Issues in weight management and obesity in cheldren and adultswill be investigated and for normal individuals and those with eating and metabolic disorders will be investigated and discussed using a seminar/workshop format. Principles of weight management including epidemiology,etiology, nutritional, behavioral, surgical, and pharmaceutical interventions will be reviewed.

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FN-631

Food Security

Credit Hours: 2

An in-depth exploration of causes and policy issues related to food security in the United States and in developing countries. Consideration of the global food system, food aid, and the roles of USAID, theWorld Bank, and voluntary agencies in meeting the nutritional needs of the world's low-income, food deficit countries will be given. The U.S.government food-related programs will be investigated and critical analysis of these food assistance programs will be presented using a seminar format.

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FN-632

Appld Concpts in Nutr Edu and Counseling

Credit Hours: 3

This course examines the role of dietetics practitioners in promoting general health and wellness for individuals and groups in a community setting. Application of key theoretical models of behavior change and evidence-based intervention strategies is explored. Strategies for and skills in counseling the individual client and group are examined and applied. Additional topics include principles of developing, implementing, and evaluating community nutrition programs; nutrition health education models; and cultural competence. Restricted to Dietetic Internship Cohort in Nutrition Education and Counseling Concentration; offered Spring for full time students and Fall for part time students

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FN-634

Appd Cnpt in Food and Nutr Bus and Comm

Credit Hours: 3

This course examines the role of dietetics practitioners in promoting general health and wellness for individuals and groups through social marketing using media formats such as television, radio and print. Emphasis is place on the communication of evidenced based practice guidelines to consumers in a retail environment. Additional topics include the application of product development techniques and nutrition labeling regulatory compliance. Restricted to Dietetic Internship Cohort in Food and Nutrition Business and Communication Concentration; offered Spring only.

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FN-635

Concepts in Pharmacology

Credit Hours: 3

This course provides a study of the basic principles of pharmacology, including major drug classes and their common uses, drug distribution, side effects, drug-drug interactions and drug nutrient interactions. This course is designed to give the nutritionist an understanding of drug effects and the consequences of system alterations and its effects on drug action.

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FN-636

Concepts in Community Nutr Dietetics Res

Credit Hours: 1

This course emphasizes community nutrition needs assessment and the research process in a seminar format that includes application and demonstration through collaborative research and completion of a community needs assessment. Offered Spring B only. Restricted to Dietetic Internship Cohort.

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MCFN-638

Nutrition Applic of Tech/Ethical Issues

Credit Hours: 3

This course provides students with an overview of important nutrition-related technological and ethical issues in a seminar format. Critical examination and evaluation of current professional and layperson literature concerning such topics as genetics, biotechnology, supplements, and nutraceuticals, among others. Students gain experience using a variety of technologies to gather or deliver nutrition information/education. Readings, case studies, and discussions are used to facilitate development of ethical decision making related to nutrition services. Students explore the different professional codes of ethics for allied health professionals.

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FN-640

Eating Disorders

Credit Hours: 3

Diagnostic Criteria for the major eating disorders will be emphasized so that students have the ability to distinguish individuals at risk. Etiology, treatment and prognosis of the disorders will also be addressed. Emphasis on nutritional management with those eating disorders which can be addressed through behavior change and identification of clients who need additional psychological support will be covered.

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FN-645

Human Metabolism

Credit Hours: 3

This course provides an in-depth study of current knowledge/ literature of the regulation of protein, carbohydrate, and lipid metabolism in health and disease. Advanced study of digestion and absorption; transport and utilization; nutrient structure/function relationships; and the integration and regulation of macronutrient metabolism is included. Integration and regulation of metabolism, enzyme kinetics, and fluid and electrolyte balance are discussed. The course provides a case-oriented application of human metabolism to understanding health related problems. Prerequisites:Undergraduate courses in Biochemistry and Advanced Nutrition.

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FN-647

Nutr & Disease Mgt

Credit Hours: 4

This course provides an in-depth study of common diseases affecting the US population. Applications of nutrition programs that will address these conditions will be emphasized. This course is designed to provide evidence based practice guidelines for impacting the health of the public. This course does not meet the learning requirements of those wishing to become an RD and is designed for those nutrition graduates who do not intend to pursue this credential. Prerequisite: FN315,FN645

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FN-651

Human Metabolism II

Credit Hours: 3

This course provides an in-depth study of the current knowledge/literature of the micronutrients ' vitamins and minerals, and laboratory assessment methodologies. Fundamentals of absorption, transport and utilization; pharmacology; immunology; and related applications are included. Current issues/literature related to the micronutrients, phytochemicals, and nutraceuticals in relation to health promotion and disease prevention are presented. Prerequisites: Undergraduate courses in Biochemistry and Advanced Nutrition.

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FN-655

Research Methods for Health Profession

Credit Hours: 3

Principles and procedures of research, proposal writing, planning and design, methodology, and statistical analysis of research conducted in the area of human, clinical, and community nutrition. Grant writing is presented. Students gain practical application of research techniques, project management, and the evaluation of published research. Students are required to write a proposal for a research project. Prerequisite: An undergraduate course in Statistics.

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FN-665

Food Laws and Regulations

Credit Hours: 3

The course will focus on the basic principles of food laws and regulation with emphasis on nutrient labeling, health claims and federal agencies.

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FN-671

Sports Nutrition for Hlth & Performance

Credit Hours: 3

The course develops the student's understanding of the benefits and components of fitness and hownutrition impacts health and physical performance. The studentwill gain an understanding of the energy systems, fuels,and nutrients required to optimally support physical performance across the lifespan. Other topics covered include: national health promotion goals and recommendations, weightmanagement,eating disorders,dietary supplements and ergogenic aids, sports nutrition quackery,meal selections for pre- and post-competition and training,and current research in performance nutrition.

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FN-677

Program Design & Mgt in Community Nutr

Credit Hours: 3

Study of themanagement and delivery of nutrition services in the community. Assists the student in programplanning, including needs assessment, interpretation of themission statement,goal setting,establishing objectives,programimplementation and evaluation tomeasure outcomes. Principles of programadministration are included:marketing,budget and fiscalmanagement. Discusses issues and problems influencing delivery of nutritional care:access, resources,urbanization, socioeconomics,and health values. Case studies are utilized and strategies to improve/extend nutrition care in the human servicesmodel are presented. Examines nutrition/health educationmodels to design educational and community-based programs. A project is required.

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FN-683

Special Topics

Credit Hours: 3

An in-depth exploration of a specific topic that is of current interest to graduate students in nutrition.Approval of the ProgramDirector is required to register.

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FN-685

Independent Study

Credit Hours: 3

This course involves independent study or practice in areas relative to the field of nutrition and of individual special interest. The student and faculty advisor develop appropriate goals for the project that is then presented in a formal proposal. This coursemay require the preparation of a final paper and presentation.

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FN-695

Professional Portfolio

Credit Hours: 3

The professional portfolio is a document that demonstrates the acquisition of the student's knowledge and skills and can include a collection of artifacts,projects,and productions compiled to demonstrate the student's proficiency in nutrition. Elements commonly used include documents produced during coursework such as:a case study,a community assessment,a videotape or CD,an interview,awritten report,a programdesign,or a project. Requires faculty advisement and approval regarding organization and 'theme'development. A formalwritten and oral presentation of the professional portfolio is required.

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FN-699

Thesis

Credit Hours: 3

An exploration of an area or special research topic of current interest in nutrition. This thesis option provides for an individually initiated research project carried out under the direction of a faculty sponsor. This option involves acceptance of a research proposal (see FN 655) and independent research. Prerequisite:FN 655 or permission of director. This option is taken in place of FN 695.

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Our students are encouraged to gain additional practical experience through part-time employment in clinical nutrition and dietetics. Exposure to patient care and nutrition services in hospitals, nursing homes and rehabilitation centers enhances coursework understanding and the pre-professional skills necessary to be a qualified applicant for a dietetic internship.

In addition to paid employment opportunities in the healthcare services, students are encouraged to volunteer for Program and College-led activities and service opportunities. All students must complete 20 hours of service-based learning as a requirement for the Bachelor of Science degree. Students are highly encouraged to join the ADA as student members.

The Foods and Nutrition Program supports the activities of the Nutrition and Wellness Club. This organization is open to all students on campus, but its membership primarily includes undergraduate nutrition students and a faculty advisor.  The club is committed to the promotion of good nutrition and healthy lifestyles within the CSE community. Past club activities have included participation in a campus-wide wellness fair, national nutrition month functions, lectures, food demonstrations, and nutrition education to the general public in conjunction with the local public libraries.

Foods and Nutrition Honors Program

To gain entrance into this program, students will need a GPA of 3.70 or higher with a minimum of 80 credits of the program completed.  Each prospective student will be assigned a Research Advisor from the faculty of the Program based upon the research interest of the student.  A research committee of two College of Saint Elizabeth faculty members will be formed, based upon the research proposed.  The proposal for the research will be defended by May 10 of the student’s junior year. Once the research has been approved by the committee the student will begin the collection of data. This will normally begin during the summer or fall of the student’s senior year.