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DIE 3005 Orientation to Dietetics (1). Survey of role and responsibilities of the dietitian. Legal and ethical considerations necessary for the student dietitian in clinical experiences. Educational and personal qualifications for specialization in dietetics. Prerequisite: HUN 2201. (SS)
DIE 3125 Management of Dietary Systems (3). Survey of various types of institutional food service systems; management concepts in planning, implementing, and evaluating food service systems. Prerequisite or Corequisite: FSS 3233C. (SS)
DIE 3125L Applied Management of Dietary Systems (1). Application of principles of food service production and management including production, service, food sanitation and safety. Prerequisite: FSS 3233C. Corequisite: DIE 3125.
DIE 3175 Dietetic Management Practicum (4). Developing skills for DIE 3125 and DIE 4365. Clinical assignments in several food service institutions in this area. Clinical component: open only to students in the Coordinated Program. Prerequisites: DIE 3355 and DIE 4277. (F)
DIE 3244 Medical Nutrition Therapy (3). Techniques of assessing nutritional status and adjusting nutrient/energy intake to accommodate medical treatment. Corequisite: DIE 3244L. Prerequisites: Organic Chemistry (CHM 2200 or equivalent), Physiology (HSC 3549 or equivalent). Pre or Corequisite: HUN 4403. (F)
DIE 3244L Medical Nutrition Therapy Lab (1). Application of nutritional assessment and dietary prescriptions to accommodate medical treatment. Corequisite: DIE 3244. (F)
DIE 3317 Dietetics in Community Health (3). Study of community agencies providing nutrition guidance for differing age groups. Emphasis on influencing nutrition and health care policy. Prerequisites: HUN 2201, DIE 3005. Prerequisite or Corequisite: HUN 4403. (F)
DIE 3355 Dietetics in Community Health Practicum (2). Observation and participation in activities of community agencies. Nutrition education and counseling experiences. Clinical component: Open only to students in the Coordinated Program. Corequisite: DIE 3317. (F)
DIE 3434 Nutrition Education (2). Planning for groups/individual basic nutrition and clinical nutrition education, and working with the instructional media. Prerequisite or Corequisite: FOS 3021. Prerequisite: HUN 4403. Corequisite: Nutrition Education Lab. (SS)
DIE 3434L Nutrition Education Laboratory (1). Students plan and practice various forms of nutrition education individual, groups and instructional media. (SS)
DIE 4195 Special Problems in Dietetic Administration (1-3). In-depth study of a problem in dietetic administration chosen to coincide with a student’s interest and career goals. Student will develop objectives stated in behavioral terms and demonstrate skills in information gathering, analysis, and technical writing. Prerequisite: Permission of the instructor.
DIE 4246 Clinical Nutrition (3). Study of the complex dietetic problems accompanying metabolic disorders. Determination of nutrient requirements based on pathophysiological conditions. Prerequisite: DIE 3244. (S)
DIE 4246L Clinical Nutrition Laboratory (1). Application of nutrient requirements for the treatment of complex pathophysiological conditions. Prerequisites: DIE 3244 and DIE 3244L. Corequisite: DIE 4246. (S)
DIE 4277 Clinical Nutrition Practicum (4). Participation in activities in clinical affiliations focusing on nutritional assessment, planning, treatment and follow-up of patients. Clinical component: open only to students in the Coordinated Program. Corequisite: DIE 4246. Prerequisite: DIE 3355. (S)
DIE 4296 Special Problems in General Dietetics (1-3). In-depth study of a problem chosen to coincide with student’s interest and career goals. Student develops behavioral objectives and demonstrates skills in information gathering, analysis and technical writing. Prerequisite: Permission of the instructor. (F,S,SS)
DIE 4365 Dietetic Management of Nutrition Programs (3). Advanced concepts of managerial functions as an institutional consultant, a member of a community nutrition program, a private therapeutic consultant, full time institutional food service administrator. Advanced standing required. Prerequisites: DIE 3125 or permission of the instructor, basic competency in management principles. (F)
DIE 4377 Applied Dietetic Management of Nutrition Programs (1). Observation and participation in community agencies, institutions, and simulated setting the development of entry level competencies in the management of nutrition and food service programs. Corequisite: DIE 4365. (F)
DIE 4435 Nutrition Counseling and Communication Skills (3). Nutrition counseling methods and communication skills for development of entry level competencies. Advanced standing in dietetics required. Prerequisites: DIE 3244, DIE 3434, or DIE 4277. Corequisites: DIE 4246, DIE 4435L.
DIE 4435L Nutrition Counseling and Communication Skills Lab (1). Small group video recorded practice in instruction counseling communication skills. Prerequisite: Advanced standing in dietetics. Corequisite: DIE 4435. (S)
DIE 4506 Seminar in Dietetics and Nutrition (3). Professional skills development for career effectiveness in today’s job world; emphasis on speaking and writing related to contemporary nutrition issues. Majors only, senior standing. (F,S)
DIE 4536 Advanced Practicum in Dietetics (9). In-depth study combining theoretical concepts and clinical experience. Learning experience planned cooperatively by the student, campus instructor, and clinical instructor to meet student needs and goals. Prerequisites: DIE 4246, DIE 4277, and permission of Director of the Coordinated Program. Clinical component: Open only to students in the Coordinated Program. (S)
DIE 4537 Specialized Dietetic Practicum (3). Practice in a specialized area such as Pediatrics, Diabetes, etc. Prerequisites: Nutrition II, and Clinical Nutrition. (SS)
DIE 4564 Evidence Based Research in Dietetics (3). Research methodology for planning, conducting and analyzing evidence based research in applied dietetics. (F)
DIE 4963 Comprehensive Dietetic Examination (1). A comprehensive examination of the dietetics and nutrition curriculum. Prerequisite: Senior standing. (F,S,SS)
DIE 4XXX Supervised Dietetics Practice I (1-6). Practical application of knowledge and skills in a supervised practice setting. Prerequisite: Permission of the instructor.
DIE 4XXX Supervised Dietetics Practice II (1-6). Continuation of practical application of knowledge and skills in a supervised practice setting. Prerequisite: Permission of the instructor.
FOS 3004 Food and the Consumer (3). Study of purchasing, storage, and preparation of food. Consideration of life style influences on food choices. Designed to develop skills in purchasing and preparing foods to meet personal, social, and physical needs. Demonstration laboratory included.
FOS 3021 Fundamentals of Food (3). Study of selection, processing, and preparation of food with attention to quality and nutrient retention. Corequisite: FOS 3021L. (F,SS)
FOS 3021L Fundamentals of Food Laboratory (1). Techniques of food preparation to maintain nutrients and food quality. Corequisite: FOS 3021. (F,SS)
FOS 4041 Food Science (3). Physical and chemical changes in food occurring as a result of various methods of processing, preparation, and storage. Prerequisites: Organic Chemistry, HUN 3122 or HUN 2201, FOS 3021, or equivalents. Corequisite: FOS 4041L. (S)
FOS 4041L Food Science Laboratory (1). Experimental laboratory in the physical and chemical characteristics of food. Corequisite: FOS 4041. (S)
FSS 3316 Food Science For Institutions (3). Proper food handling in institutional settings with use of sound management principles closely coordinated with food science advances and government regulations. Laboratory and field trips to strengthen theoretical concepts. Prerequisite: FOS 3021.
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