To foster professional growth and commitment for lifelong learning. For clinical practicum, one unit of credit is equal to 130 contact hours. Emphasizes the role of the health care professional in improving nutrition health outcomes and in disease management. Considers normal nutrition across the lifecycle and in specific disease states and conditions, the interaction of food with medication and the utilization of food as a therapeutic agent and as a means of cultural expression. Topics include parenteral and enteral nutrition, metabolic nutrition, transitional feeding, and adaptive feeding devices.
Opportunities exist for individual and family discharge teaching, community assessment and outreach.
NTR 5030 Seminar and supervised clinical practica in a variety of settings where learners participate as a member of the health care team. Develops the role of the professional dietitian as a manager of food service systems. Topics include theories of leadership and management in food service delivery systems, human resources and facility management, quality improvement, and fiscal accountability in the nutrition care of diverse populations.