Reg Dietitian Nutritionist (RDN)

This course will address foundational information regarding food service principles and practices including an in-depth review of processes and principles related to ensuring the safety of food. Content will include safe quantity and quality food product/service planning, preparation, distribution, and evaluation. The course will additionally emphasize the current methods and technology used to develop, produce, and preserve foods. The microbiological, chemical, and toxicological aspects of food spoilage and food fermentation via microorganisms found in food will be covered. This course will also focus on current food safety programs used to control biological, chemical, and physical hazards to assure the safety of foods. The application of programs such as Current Good Manufacturing Practices (cGMP), Sanitation Standard Operating Procedures (SSOPs), Hazard Analysis Critical Control Point (HACCP), etc. in food safety management systems will be examined. Students will earn the ServSafe certification.

This course will cover three major aspects of nutrition and dietetics: culinary nutrition, food science, and diet planning. The overlapping nature of these aspects will be apparent as students learn to prepare healthy food products that are appealing, nutritious, and functional. Course content will emphasize strategies to incorporate functional foods into nutrition care plans and menu plans as well as development of meal plans for individuals while utilizing nutrition care software.

This course will cover the foundation, design, and delivery of nutrition communication. Course activities will provide opportunities to practice development of audience-focused communication. This course will provide a review of the communication methods used in all facets of the dietetics field, over a large variety of channels, including oral presentations, writing, video, food photography, and food demonstrations.

This course will provide students the opportunity to gain management and leadership skills used in organizational systems, programs, and projects throughout the field of nutrition and dietetics including the areas of food systems, clinical nutrition, public nutrition, and commercial nutrition practice. Course content will cover management theories and tools used to manage human resources, work/services, and finances in nutrition practice.

Application of skills related to conducting health assessments and screenings, providing CLIA waived point-of-care laboratory testing, providing instruction on self-monitoring blood glucose, and managing enteral and parenteral nutrition support will be reviewed in this laboratory course. Students will observe and simulate and/or perform these varied clinical skills via case studies and interactive activities. This lab provides students the opportunity to gain experience in conducting health screening assessments, providing associated patient instruction, and working with nutrition formulas, tube feeding, and intravenous nutrition support.