Topics for this course include basic knowledge of food nutrients; functions, interactions, and balance of carbohydrates proteins, lipids, vitamins, minerals, and water in normal human physiology; nutrient deficiency diseases; energy metabolism; nutrition and fitness. It consists of three hours of lecture and is required for all subsequent nutrition courses.

This course examines human nutritional needs and U.S. dietary guidance for health maintenance and disease prevention during infancy, early and middle childhood, adolescence, adulthood, and older adulthood as well as pregnancy and lactation. The course consists of three hours of lecture. 

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

This course illustrates the role of nutrition in health promotion and disease prevention through an examination of health and nutrition policy, programs, and population data. Emphasis is placed on the information and skills necessary to solve nutrition problems in local, state, and national communities. The course consists of three hours of lecture.

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

The course looks at management systems and procedures used in quantity food production; menu planning; recipe standardization; purchase, receipt, and storage of food and supplies; facility design, equipment, and materials; financial management; and food safety and sanitation.  The course consists of three hours of lecture.

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

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

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

Application of nutrition knowledge and the Nutrition Care Process in the
solution of problems related to disease. Students will assess nutritional status
(including medical record review, patient and family interviews, and
input from other team members), identify nutritional needs, and develop
care plans for individuals in acute and long-term care environments. Under
the supervision of a registered dietitian, students will carry out basic nutrition
interventions. Course will consist of assigned readings, discussions,
and practical in experience in hospitals, medical centers, and long-term
care facilities. Two hours of lecture, 16 hours of practicum.

Students will utilize the Nutrition Care Process in nutrition assessment,
diagnosis, intervention, monitoring, and evaluation in the care of assigned
patients in acute, ambulatory, and long-term care settings. Continued
emphasis on the development of professional, educational, and counseling
skills culminating in students’ ability to assume major nutritional care
responsibilities for adults and children with medical needs (gastrointestinal,
renal, musculoskeletal, cardiac, endocrine, surgical, and metabolic),
obesity, eating disorders, and feeding dysfunction. The implementation of
nutritional care strategies as influenced by economic and regulatory issues
will be highlighted. Course consists of assigned readings, discussions, and
practical experiences in hospitals, medical centers, and long-term care
facilities. Two hours of lecture, 16 hours of practicum.

Application of nutrition principles to needs at various stages of the life
cycle with an emphasis on health promotion and disease prevention. Students
will utilize screening and assessment skills to determine the health
and nutritional needs of individuals and groups in community settings.
Under the supervision of a nutrition professional, students will participate
in nutrition counseling sessions and education programs in a variety
of community settings. Course will include assigned readings, discussions,
and projects. Two hours of lecture, eight hours of practicum.

Application of knowlege in nutrition program planning, implementation,
and management in schools, government agencies, and health organizations
within the Philadelphia region. Continued emphasis on professional
skills that allow students to function independently in community programs.
Course will consist of assigned readings, discussions, and projects.
Two hours of lecture, eight hours of practicum.

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

Practical experience in quantity food planning, preparation, and management
in hospitals, nursing homes, school food service, and commercial cafeterias.
Students will participate in the daily operations and management
functions of food service systems, including sanitation, food safety, equipment
selection and operation, food purchasing, receiving and storage, personnel
and fiscal management, and quality control. Course will consist of
assigned readings and discussions with 32 hours of practical experience and
two hours of lecture per week for 10 weeks.

Emphasizes the integration of nutrition knowledge and the interpretation and application of nutrition-oriented research including evidence-based practice. Students identify a research question or hypothesis, design a research plan, collect and analyze data, and write a research paper utilizing peer-reviewed scientific literature and other appropriate sources. Students also create and orally present a poster representing their work. Three hours of lecture.

This course examines the cultural and culinary traditions that shape an individual's eating habits, including the activities by which people produce, prepare, present, and consume food. Aspects of food culture including religion, health beliefs, geographic and historical/traditional factors in global cultures and within regions of the United States are explored. The course focuses on the development of cultural competency and cultural humility in nutrition practice. Three hours of lecture.

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

This course addresses the nutrition needs of active people and athletes. Course topics include carbohydrate, protein, fat, vitamin, mineral, and water requirements for fitness and sport. Body weight and composition, weight maintenance, as well as proper weight gains and loss will be discussed.

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

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

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

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

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

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

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

Individual laboratory or theoretical work under supervision of a faculty
member. Permission of the Director required. Hours to be arranged.

Individual laboratory or theoretical work under supervision of a faculty
member. Permission of the Director required. Hours to be arranged.