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Nutrition and Dietetics (N&D)
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Goodwin, Hall (Chair) and Zikmund

The primary mission of the Department of Nutrition and Dietetics is to provide academic preparation and supervised practice experience for future professionals in the fields of nutrition and dietetics. The Department achieves this mission through its offering of two majors and a nutrition minor. The professional programs offered lead to entry-level competence and degrees in:
 
B.S. in Community Nutrition
  B.S. in Dietetics

The major in Community Nutrition enables students to develop a thorough understanding of the science of nutrition as well as the ability to communicate nutrition principles effectively and accurately to the public. The focus of study is on the role of nutrition in achieving and maintaining health, emphasizing changing needs throughout the life cycle. Through coursework and supervised practice experiences, graduates will be prepared to complete community nutrition assessments and to work individually or collaboratively with other professionals in identifying problems and developing, conducting and evaluating interventions to improve the overall health of individuals and communities. Students majoring in Community Nutrition select from two options. Any graduate completing N&D 441 — Advanced Nutrition is eligible to become a Licensed Nutritionist (L.N.) in the state of North Dakota. To graduate, the Community Nutrition major must earn a “C” or better in all nutrition, foods, and science courses and must maintain a minimum grade point average of 2.2.

The Coordinated Program in Dietetics combines academic preparation with supervised practice experiences for students who wish to become a Registered Dietitian (R.D.). Students work in a variety of settings to assist clients to improve or maintain nutritional health. Upon completion of this degree, the graduate is eligible to take the examination for professional registration and to apply for active membership in the American Dietetic Association. Students apply for admission to the professional phase of the program during the second semester of the sophomore year or when they have completed the pre-professional requirements. A minimum grade point of 2.60 and a minimum of a “C” grade in all science, foods, and nutrition courses are required for acceptance, progression, and graduation. The Coordinated Program in Dietetics is fully accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, a specialized accrediting body recognized by the Council for Higher Education Accreditation and the United States Department of Education.

Information about changes in these majors since the printing of this catalog will be available on the department website at: http://www.nursing.und.edu/nutrition.


College of Nursing

B.S. IN COMMUNITY NUTRITION

Required 125 credits (36 of which must be numbered 300 or above, and 60 of which must be from a 4-year institution) including:
  I. General Education Requirements (see University GER listing).
  II. Prerequisite Courses:
    Engl 110 College Composition I (3)
    Engl 125 Technical and Business Writing (3)
    *Chem 121, 121L,    
    *122, 122L General Chemistry I & II and Laboratories (8)
    *Chem 240, 240L Survey of Organic Chemistry and Laboratory (5)
    *BMB 301 Biochemistry (3)
    Anat 204/204L Anatomy for Paramedical Personnel and Laboratory (5)
         or  
    Biol 150, 150L General Biology I and Laboratory (4)
    PPT 301 Human Physiology (4)
    Psyc 111 Introduction to Psychology (3)
    Math 103 College Algebra (3)
    Mrkt 201 Personal Marketing (3)
    Soc 326 Sociological Statistics (3)
         or  
    Psyc 241 Introduction to Statistics (4)
    Comm 110 Fundamentals of Public Speaking (3)
    Comm 212 Interpersonal Communication (3)
    Comm 366 Business and Professional Speaking (3)
    RHS 200 Helping Skills in Community Services (3)
    T&L 252 Child Development (3)
         or  
    Psyc 250 Developmental Psychology (4)
   
*Chem 115, 115L — Introductory Chemistry and Lab and Chem 116, 116L — Introduction to Organic and Biochemistry and Lab may be substituted for Chem 121, 121L, 122, 122L, 240, 240L, and BMB 301.
 
 
III.
Required Courses:
   
N&D 100
Introduction to Nutrition and Dietetics
(1)
    N&D 200 Nutrition Promotion Strategies (2)
    Nutr 220 Foodservice Safety and Sanitation (1)
    Nutr 240 Fundamentals of Nutrition (3)
    N&D 241 Maternal and Child Nutrition (2)
    N&D 242 Nutrition in the Aging Process (2)
    N&D 335 World Food Patterns (3)
    N&D 342 Community Nutrition (3)
    N&D 400 Professional Issues (2)
    N&D 441 Advanced Nutrition (4)
    N&D 494 Research in Nutrition and Dietetics (1)
    N&D 498 Supervised Practice in Nutrition and Dietetics (4)
 
IV.
Choice of either Option A or Option B.
   
Option A:
         N&D 260 Principles of Foods and Food Science (5)
         *N&D 340 Foodservice Systems Production (2)
         *N&D 440 Foodservice Systems Management (1)
         N&D 441 Advanced Nutrition (4)
         N&D 494 Research in Nutrition and Dietetics (2)
   
Option B:		    
         Soc 335 The Family (3)
         PEXS 327 Fitness for Life (3)
              or  
         N&D 348 Sports Nutrition (1)
         Soc 355 Drugs and Society (3)
              or  
         PPT 315 Human Pharmacology (3)
              or  
         PPT 410 Drugs Subject to Abuse (2)
         Soc 352 Aging (3)
              or  
         Psyc 355 Adulthood and Aging (3)
   
* Mgmt 305 Managerial Concepts may be substituted for N&D 220, 340, and 440.
 
V.
Electives or minor.
   
In consultation with adviser, the student will select a minor or electives to meet the University minimum of 125 semester hours of credit for graduation. 
 

B.S. IN DIETETICS

Required 125 credits (36 of which must be numbered 300 or above, and 60 of which must be from a 4-year institution) including:
 
I.
General Education Requirements (see University GER listing).
 
II.
The following curriculum:
   
Pre-professional requirements:
   
Engl 110
College Composition I
(3)
    Engl 125 Technical and Business Writing (3)
    Anat 204 and 204L Anatomy for Paramedical Personnel and  
      Laboratory (5)
         or  
    Biol 150, 150L General Biology I and Laboratory (4)
    Chem 121, 121L,    
    122, 122L General Chemistry I, II and Laboratories (8)
    Chem 240, 240L Survey of Organic Chemistry and Laboratory (5)
    Math 103 College Algebra (3)
    Mrkt 201 Personal Marketing (3)
    N&D 100 Introduction to Nutrition and Dietetics (1)
    N&D 200 Nutrition Promotion Strategies (1)
    Nutr 240 Fundamentals of Nutrition (3)
    N&D 241 Maternal and Child Nutrition (2)
    N&D 242 Nutrition in the Aging Process (2)
    N&D 260 Principles of Foods and Food Science (5)
    N&D 335 World Food Patterns (3)
    PPT 301 Mechanics of Human Physiology (4)
    Psyc 111 Introduction to Psychology (3)
    Swk 200 Introduction to Helping Skills (2)
    Comm 110 Fundamentals of Public Speaking (3)
   
Professional Dietetics Requirements:
   
BMB 301
Biochemistry
(3)
    Mgmt 305 Managerial Concepts (3)
    Psyc 241 Introduction to Statistics (4)
         or  
    Soc 326 Sociological Statistics (3)
    N&D 220 Foodservice Safety and Sanitation (1)
    N&D 340 Foodservice Systems Production (2)
    N&D 350 Medical Nutrition Therapy I (2)
    N&D 400 Professional Issues (2)
    N&D 440 Foodservice Systems Management (1)
    N&D 441 Advanced Nutrition (4)
    N&D 450 Medical Nutrition Therapy II (3)
    N&D 480 Interprofessional Health Care (1)
    N&D 491 Dietetic Seminar (1)
    N&D 494 Research in Nutrition and Dietetics (3)
    N&D 498 Supervised Practice in Nutrition and Dietetics (24)

MINOR IN NUTRITION 

A minor in Nutrition requires successful completion of at least 20 credits taken from the following list of courses. Selection of courses should be made in consultation with a faculty member in the Department of Nutrition and Dietetics.
   
N&D 100
Introduction to Nutrition & Dietetics
(1)
    N&D 200 Nutrition Promotion Strategies (1)
    N&D 220 Foodservice Safety and Sanitation (1)
    Nutr 240 Fundamentals of Nutrition (3)
    N&D 241 Maternal and Child Nutrition (2)
    N&D 242 Nutrition in the Aging Process (2)
    N&D 260 Principles of Foods & Food Science (5)
    N&D 335 World Food Patterns (3)
    N&D 340 Foodservice Systems Production (2)
    N&D 342 Community Nutrition (3)
    N&D 348 Sports Nutrition (1)
    N&D 400 Professional Issues (2)
    N&D 440 Foodservice Systems Management (1)
    N&D 441 Advanced Nutrition (4)
   
*A maximum of 4 credits from this list of courses may be counted in the minor.
    Chem 116/116L* Intro. to Organic & Biochemistry/Lab (4)
    Chem 240/240L* Survey of Organic Chemistry/Lab (5)
    BMB 301* Biochemistry (3)
    MBio 202/202L* Introductory Medical Microbiology/Lab (5)
         or  
    MBio 302/302L* General Microbiology/Lab (4)
   
Other courses may be counted toward the minor with written approval of a faculty member in the Department of Nutrition and Dietetics. 
   

Courses

100. Introduction to Nutrition and Dietetics. 1 credit. The philosophy, history, future trends, and career options in nutrition and dietetics will be discussed. S/U grading only. S

200. Nutrition Promotion Strategies. 2 credits. Prerequisites: Nutr 240, N&D 241 and 242. Study of communication and educational theories and techniques used to promote nutritional well-being with applications for a culturally diverse population. S

220. Foodservice Safety and Sanitation. 1 credit. The study of food safety and sanitation throughout the foodservice system. Upon successful completion of the course material and examination, the student will hold ServSafe® Certification. F

Nutr 240. Fundamentals of Nutrition. 3 credits. Basic principles of nutrition with application for individuals and family groups. F,S

241. Maternal and Child Nutrition. 2 credits. Prerequisite: Nutr 240. Investigation and application of nutrition as it impacts the growth and development of humans, including pregnancy, infancy, childhood, and adolescence with emphasis on recommendations for promoting healthy lifestyles for each life stage. F

242. Nutrition in the Aging Process. 2 credits. Prerequisite: Nutr 240. Application of physiological, socio-psychological, and educational aspects of nutrition as it impacts the health and well-being of people as they age. F

260. Principles of Foods and Food Science. 5 credits. Prerequisite: College level chemistry course. Introduction to food selection and preparation principles, including consumer trends, sensory evaluation, meal and menu planning, and food sanitation. Application of scientific principles in relationship to food composition, physical properties, and chemical reactions. S

335. World Food Patterns. 3 credits. Examination of the food patterns of selected world population groups considering the effect of social, cultural, and economic practices on nutritional values. S

340. Foodservice Systems Production. 2 credits. Prerequisites: N&D 260. Principles of food production as applied to preparation, service, and evaluation of foods; use and operation of food service equipment. F

342. Community Nutrition. 3 credits. Prerequisites: N&D 241, 242 or consent of instructor. Application of nutrition principles to populations in various community environments and stages of life cycle with consideration given to interrelated health, social, and economic concerns. S

348. Sports Nutrition. 1 credit. Prerequisites: Nutr 240 & PPT 301. Overview of the specialized nutritional needs of the athlete. S/2

350. Medical Nutrition Therapy I. 2 credits. Prerequisites: N&D 241, 242 and PPT 301. The study and application of nutritional assessment techniques, nutrition care planning methodologies, interviewing and counseling skills, and medical nutrition therapy for common medical conditions. F

397. Cooperative Education. 1-2 credits per semester. This course provides practical work experience with an employer closely related to the student’s major and professional goals. S/U grading only. F,S,SS

400. Professional Issues. 2 credits. Prerequisites: Senior status and consent of instructor. Analysis of professional issues including but not limited to grantsmanship, marketing, professional presentations, and complementary therapies in nutrition and dietetics. Development of skills to address such issues. F

440. Foodservice Systems Management. 1 credit. Prerequisite: N&D 340. Apply principles of management to quantity and quality food production and analysis. F

441. Advanced Nutrition. 4 credits. Prerequisites: Nutr 240, Chem 116 or 240, and PPT 301. A comprehensive investigation of the nutritional needs of humans with emphasis on nutritional biochemistry and current issues. S

450. Medical Nutrition Therapy II. 3 credits. Prerequisites: N&D 350 and 441. The study and application of nutritional intervention principles and medical nutrition therapy for complex medical conditions. F

480. Interprofessional Health Care. 1 credit. Prerequisite: Senior standing in Dietetics. The focus of this course is learning to work effectively with an interprofessional health care team using a shared patient-centered approach. Case studies will be the primary teaching strategy used. S/U grading. S

491. Dietetic Seminar. 1 credit. Prerequisite: Senior standing in Dietetics. Class members will plan, prepare, present and evaluate a seminar for a professional audience. S

494. Research in Nutrition and Dietetics. 1-4 credits (repeatable to 6 credits). Prerequisite: Senior status with completion of a statistics course and a minimum of 12credits in nutrition and dietetics. Study and application of research designs and procedures appropriate to nutrition and dietetics. F/S

498. Supervised Practice in Nutrition and Dietetics. 1-9 credits, repeatable to 24. 498a. regular grading and 498b. S/U grading. Prerequisite: Consent of instructor one semester prior to enrollment. Development of professional skills and competencies through planned learning experiences in which knowledge and theory are applied to simulated and real-life situations in nutrition and dietetics. F,S

499. Special Topics in Nutrition and Dietetics. 1-4 credits (repeatable to a maximum of 6 credits). Prerequisite: Consent of instructor. Special topics and/or indepth independent study in selected content areas relative to nutrition and dietetics. On demand.
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