Readings, reports and discussions on current literature in area of food or nutrition.

Readings, reports and discussions on current literature in area of food or nutrition.

This 1-credit class is open to Dietetic Track students only. It is designed to provide instruction and support for students in the application of the Nutrition Care Process (NCP). With the help of the instructor, students will develop nutritional care plans for case studies as it relates to successful completion of NUTRITN 580 case students.

Knowledge of dietary treatment of diseases (Medical Nutrition Therapy) applied in simulated one-on-one counseling settings. Topics include: interviewing/listening skills, assessing readiness, developing care plans, multicultural counseling, computerized diet analysis.

Physiological and metabolic bases for nutritional care and the application of this knowledge to the treatment of specific diseases. Topics include: surgery, burns, infections, cancer, liver diseases, renal failure, diabetes, cardiovascular disease, and alternative modes of feeding. Also includes application of nutrition knowledge to specific diseases and problems encountered in the practice of clinical dietetics (medical nutrition therapy).

Malnutrition as it exists in developing countries and its socioeconomic background. Protein-energy malnutrition, famine, vitamin and mineral deficiency diseases, synergism between nutrition and infection, and the role of international agencies in fighting malnutrition.

This class is designed to help you reflect and integrate what you have learned from your nutrition coursework as well as that from your Gen Ed courses and other experiences that have contributed to your development on the way to your final year at UMass. The goal of this course is for students to develop insight into the epidemiologic, physiologic, biochemical and nutritional complexities of major diet-related diseases in the United States. It satisfies the Integrated Experience requirement for BS-Nutrition majors.

Skills and techniques needed to effectively carry out community nutrition programs and nutrition education, including knowledge of agencies and programs, community assessment, legislation, nutrition education, and working with people.

Not available at this time