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Nutrition and Dietetics (NDT) Course Descriptions

Department of Kinesiology, Health, and Nutrition; College of Education and Human Development


NDT 2043  Introduction to Nutritional Sciences
(3-0) 3 hours credit.
Basic concepts related to the classification and functions of nutrients; the process of digestion, absorption, transport, utilization, and storage of nutrients in humans and the interaction between diet and health. (Credit cannot be earned for both NDT 2043 and BIO 2043.)

NDT 3191  Applied Food Science Practicum
(0-3) 1 hour credit. Corequisite: Concurrent enrollment in NDT 3313 or permission of faculty advisor.
The application of concepts related to the chemical, physical, sensory, and nutritional properties of food in menu planning, food preparation, and recipe modification.

NDT 3203  Introduction to Nutrition and Dietetics Careers
(3-0) 3 hours credit.
General overview of nutrition and dietetics as a profession, including career opportunities, scope of practice, credentialing, code of ethics, and collaboration with other disciplines. Self-directed modules on medical terminology, word roots, prefixes and suffixes will be integrated into the course content.

NDT 3292  Food Production Practicum
(0-6) 2 hours credit. Corequisite: Concurrent enrollment in NDT 3353 or permission of faculty advisor.
Practicum related to the procurement, preparation, and delivery of food in large foodservice operations.

NDT 3313  Applied Food Science
(3-0) 3 hours credit. Prerequisites: NDT 2043 or equivalent and Microbiology. Concurrent enrollment in NDT 3191 is recommended.
Concepts related to the chemical, physical, sensory, and nutritional properties of food in menu planning, food preparation, and recipe modification.

NDT 3323  Nutrition and Health Assessment
(3-0) 3 hours credit. Prerequisite: NDT 2043 or equivalent.
Methods, tools, and interpretation of data in assessing the nutritional status of individuals including dietary, anthropometric, biochemical, and clinical assessment, as well as other measurements of health in individuals and the community.

NDT 3333  Nutrition Counseling and Education
(3-0) 3 hours credit. Prerequisite: NDT 2043 or equivalent.
Discussion of theories of learning and behavior modification, models and techniques, communication skills, evaluation methods, and cultural competence in nutrition counseling and education; and application of concepts to facilitate behavioral change.

NDT 3343  Nutrition in the Life Span
(3-0) 3 hours credit. Prerequisites: NDT 2043 or equivalent and Human Physiology.
Nutritional needs during various stages of the lifecycle as influenced by physiologic, cultural, and environmental factors.

NDT 3353  Production and Foodservice System Management I
(3-0) 3 hours credit. Prerequisite: NDT 3313 or equivalent. Concurrent enrollment in NDT 3292 is recommended.
Principles related to menu planning, food sanitation and safety, procurement, production, marketing, and materials management in foodservice operations.

NDT 3413  Advanced Human Nutrition
(3-0) 3 hours credit. Prerequisites: NDT 2043 or equivalent and Biochemistry.
Advanced discussion of nutrient structure, function and interaction, metabolic pathways, and regulation and integration of metabolism.

NDT 4091  Community Service Practicum
(0-3) 1 hour credit. Corequisite: NDT 4333 is recommended or with permission of faculty advisor.
Application of learned strategies in meaningful community service through collaborative tasks performed at various community programs. Service learning activities are aimed at enriching the life experiences of students through civic responsibility and community outreach.

NDT 4191  Nutrition Care Process Practicum
(0-3) 1 hour credit. Corequisite: Concurrent enrollment in NDT 4353 is required.
A problem-based approach to dietetics practice using case simulations and studies; application of basic nutritional assessment skills, nutritional diagnosis, intervention, and monitoring in different settings; practice skills in counseling and nutrition education.

NDT 4313  Production and Food Service System Management II
(3-0) 3 hours credit. Prerequisites: NDT 3353 and NDT 3292 or equivalent.
Theories and principles related to the foodservice, systems management including leadership, decision-making, human resources, and financial management of operations.

NDT 4323  Medical Nutrition Therapy I
(3-0) 3 hours credit. Prerequisites: NDT 3323 and NDT 3333 or equivalent.
Pathophysiology and the application of the nutritional care process in the treatment of simple human diseases and conditions, part 1.

NDT 4333  Community Nutrition
(3-0) 3 hours credit.
Nutrition-related issues in public health, various community resources, agencies, and programs involved in health promotion and disease prevention.

NDT 4343  Nutrition in Disease Prevention and Health Promotion
(3-0) 3 hours credit. Prerequisites: NDT 2340 and NDT 4333.
An evidence-based analysis as it relates to diet/nutrition in the prevention of chronic diseases; and fundamental concepts in the promotion of health among individuals and groups.

NDT 4353  Medical Nutrition Therapy II
(3-0) 3 hours credit. Prerequisite: NDT 4323.
Continuation of Advanced Medical Nutrition I; and review of the pathophysiology and the application of the nutritional care process in the treatment of more complex human disease and conditions.

NDT 4363  Current Issues in Nutrition
(3-0) 3 hours credit. Prerequisite: Must have senior or graduate standing.
In-depth discussion and analysis of emerging trends, concepts, and controversies in nutritional sciences, including application of evidence-based principles in the discussion.

NDT 4951-3  Independent Study in Nutrition and Dietetics
1 to 3 hours credit.
An exploration of topics of interest to the student in Nutrition and Dietetics. Students work under the close supervision of a faculty member to conduct research, intense study, or a project related to the selected topic. May be repeated for credit, but not more than 6 semester credit hours, regardless of discipline, will apply to a bachelor’s degree.


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