Formulation, implementation, and evaluation of nutritional care plans for individuals requiring modified diets for disease intervention. Primarily structured to apply basic knowledge and skills attained in the didactic setting with practicum experience in a hospital setting. 5 FCS 474. 3 FCS 475. A supervised practice course providing practical learning experience in food systems management in health-care setting, community food programs, and university food service setting.
Students observe, analyze and practice.
The theoretical basis for practice has been provided in courses throughout the sophomore and junior years. A life span developmental approach to individual and family development, dynamics, and relationships. Emphasis on the role individuals play in their own development, including factors which influence behavior and well-being throughout the life span. Emphasizes both family and larger social environment in which individuals live. 3 FCS 325.