StatisticsStudents are introduced to statistical methods applied to experimental and survey data from social or natural sciences; test of hypotheses concerning treatment means; linear regression; product-moment, rank, and biserial correlations; contingency tables and chi-square tests.
Current Issues or TrendsStudents review current issues in the economic, social, ethical, political, legal, technological, and ecological environments. Students explore how changes in these environments affect dietetics practice.
Research MethodsThe course focuses on basic components of the research process and the application of various research methods in dietetics. This includes the use of various research designs for answering research questions, methods for conducting research, evaluation of research articles, development of research proposals, communication of research findings, and demonstration of understanding of ethical issues in research.
Advanced Medical Nutrition TherapyIn this course, students learn about the role of diet in disease including diet as a factor related to prevention of disease or illness, diet as an etiologic agent in illness, and diet as a treatment for disease. The course focuses on medical nutrition therapy, which is the use of specific nutrition services to treat an illness, injury, or condition and involves two phases: 1) assessment and 2) treatment, which includes diet therapy, counseling and/or the use of specialized nutrition supplements.
Advanced Human Nutrition: MacronutrientsPhysiological and biochemical aspects of macronutrients metabolism and human nutrition.
Advanced Nutrition: Nutrigenomics, Nutrigenetics and Advanced Lipid Metabolism in Human Nutrition
Clinical Aspects of Nutrition Support
Dietary & Herbal SupplementsStudents explore the safety and efficacy of botanical/herbal and dietary supplements in health applications. The course includes dietary supplementation in prevention and treatment of chronic disease. Note: Students are advised to complete Human Physiology prior to enrollment.
Entrepreneurship Theory and PracticeThis course is about development and management of small businesses or private practices within the dietetics industry. Students learn about business plan development, marketing, and cost considerations. Students get an overview of consulting to healthcare and hospitality operations and examine skills required for success.
Financial Management & Cost Controls in DieteticsThis course is an overview of the fundamental knowledge of financial management, managerial accounting, and operational cost controls for dietetics professionals. Topics include a review of managerial accounting concepts for not-for-profit organizations and for-profit organizations based on the Uniform System of Accounts, value and risk analyses, budgeting, asset management, franchising and management contracts, cost-volume-profit analyses, and operational applications for financial performance.
Foundations of Leadership in DieteticsStudents study key issues in the theory, research, and application of leadership in organizations. This includes defining leadership, understanding situational characteristics that facilitate/hinder effective leadership, understanding effective/dysfunctional leadership, and gaining greater insight into one's own leadership style and functioning.
Functional Foods in Chronic Disease PreventionTopics of this course include integration and evaluation of regulatory principles, food science, nutrient science, nutritional metabolism and the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.
Grantwriting for the ProfessionalTopics of this course are grant writing, identifying external funding, managing grants, preparing manuscripts for peer-reviewed publication, and preparing papers and poster for presentation at professional meetings.
Healthcare AdministrationThis course is a comprehensive review of current health care institutions and their response to the economic, social/ethical, political/legal, technological, and ecological environments. The course presents current issues in today?s healthcare environment and challenges which must be met by healthcare administrators.
International Nutrition and World HungerThis course is an advanced study of the magnitude, causes, and nature of hunger and undernutrition in low income countries. The course emphasizes programs, policies, and planning directed toward alleviating hunger.
Micronutrients in Human NutritionThe course features interrelationships of micronutrients in terms of biochemistry, physiology, genetics, and nutrition. Emphasis of the course is on developing understanding of how the coordination of structure and function is related to metabolic needs of the cell and its response to the environment. This integrated approach forms the basis for evaluating the micronutrient needs of humans in both normal and altered metabolic states.
Nutrition: A Focus on Life StagesThis course is about nutritional needs throughout the life span, including pregnancy, lactation, growth, and aging. The course also covers approaches to nutrition education for different ages.
Nutrition Counseling and Education Methods
Nutrition and Human Performance
Nutrition & Immunology
Nutrition and Physical Activity in AgingIn this course, students identify the basic physiological changes during aging and their impacts in health and disease. The focus of the course is on successful aging with special emphasis on physical activity and nutrition. The course addresses practical application to community settings.
Nutrition and Wellness
Obesity Across the LifespanThis course offers exploration of the affects that obesity has on public health, the healthcare system, and society in general. The course provides an overview of strategies to prevent obesity across the lifespan.
Pediatric Clinical NutritionThis course examines the physiological, biochemical, and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. The course includes discussion of medical nutrition therapy for a variety of medical conditions found in this population including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems.
Public Health NutritionThis course examines U.S. public health and nutrition concerns in diverse U.S. populations, examines nutritional status in communities, looks at health communication, and considers nutrition policies and community-based nutrition interventions. Students explore roles of dietitians, nutritionists, and others in developing and delivering nutrition policies and interventions in U.S. communities.
Food CultureThis course is designed as a survey of topics that affect how we perceive food in the modern world. Students examine food as a badge of cultural identity, a focus of media scrutiny and promotion, a symbol of religion, and a driver of technology.
PhytochemicalsThe course is an overview of phytochemicals (non-nutritive biologically active compounds) from fruits, vegetables, cereals, and oil seeds. It covers recent findings on chemistry, physiological functions, and potential health implications of phytochemicals.
Maternal and Child NutritionThis course is a critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. The course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age, and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast feeding and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity.
Nutritional Aspects of OncologyStudents gain understanding of basic cancer biology and methodology used to study nutrition and cancer relationships. Using current research as a basis, students explore the role of nutrition in specific cancers. Students learn about sources of information for cancer prevention programs and how to apply this information to clinical patient management.
Practicum/Creative Component/ Thesis
Independent Study in DieteticsIndependent study is outlined and completed with the guidance of the student's advisory committee at the home institution.
Program SummaryCost per credit hour:
Summer 2017: $545
University ContactThese campus coordinators can help you navigate Great Plains IDEA. Click on the university name to learn more about how Great Plains IDEA works at that campus. Gayle Roslund