URI-Sodexo MS Dietetics Program
Course Descriptions
NUT 560: Introduction to Clinical Practice
Overview of clinical topics including medical terminology, nutrition care process, counseling and hydration status. Introduces topics covered more extensively in medical nutrition therapy courses. (3 credits)
NUT 561: Advanced Medical Nutrition Therapy in Dietetics 1
Development of skills necessary to implement nutrition care for patients with GI disorders, cardiovascular disease, diabetes, and allergies. Application of the nutrition care process to clinical settings is emphasized. (3 credits)
NUT 562: Advanced Medical Nutrition Therapy in Dietetics 2
Development of skills necessary to implement nutrition care for patients with renal disease, HIV, and cancer. Application of the nutrition care process to clinical settings is emphasized. (3 credits)
NUT 563: Advanced Medical Nutrition Therapy in Dietetics 3
Development of skills necessary to implement nutrition care for pediatric and geriatric patients, and for patients with pulmonary disease and weight issues. Application of the nutrition care process to clinical settings is emphasized. (3 credits)
NUT 564: Foodservice Operations
Management of the foodservice operations in a hospital environment including menu development, purchasing systems, production and service of food, and food safety and sanitation. (3 credits)
NUT 565: Community Nutrition and Health Promotion
Explores theories explaining nutrition related behaviors coupled with strategies for promoting behavior change among diverse populations, building on skills in interpreting nutrition information for planning, implementing and evaluating community interventions. (3 credits)
NUT 566: Clinical Nutrition Management
Management of hospital dietary departments including accreditation requirements, financial procedures, human resources practices, and reimbursement techniques. (3 credits)
NUT 567: Introductory Dietetic Research
Critical analysis of credible dietetics research and the identification of gaps in current dietetics literature. Methods for completing dietetics research with an emphasis on research ethics. (3 credits)
NUT 568: Intermediate Dietetic Research
Identification of a dietetics research question, development of a hypothesis, and creation of a research proposal. (3 credits)
NUT 569: Advanced Dietetic Research
Completion of a research paper and a research poster to communicate the results of a project. Focus on the presentation of the findings in research and clinical settings. (3 credits)
NUT 570: Data Analysis in Dietetic Research
Data collection, analysis and presentation of results in table and graph format. (1 credit)
NUT 571: Applied Medical Nutrition Therapy in Dietetics 1
Implementation of the nutrition care process in clinical settings for patients with gastrointestinal disorders, cardiovascular disease and diabetes. (1 credit)
NUT 572: Applied Medical Nutrition Therapy in Dietetics 2
Implementation of the nutrition care process in clinical settings for patients with renal disease, human immunodeficiency virus, cancer and those receiving nutrition support. (1 credit)
NUT 573: Applied Medical Nutrition Therapy in Dietetics 3
Implementation of the nutrition care process in clinical settings for pulmonary disease, pediatrics, geriatrics and weight management. (1 credit)
NUT 574: Applied Foodservice Operations
Application of the management of foodservice operations in a hospital environment including menu development, purchasing systems, production and service of food, and food safety and sanitation. (1 credit)
NUT 575: Applied Community Nutrition and Health Promotion
Application of the theories explaining nutrition related behaviors coupled with strategies for promoting behavior change among diverse populations, building on skills in interpreting nutrition information for planning, implementing and evaluating community interventions. (1 credit)
NUT 576: Applied Specialization in Dietetics
Application of research and evidence-based practice to specialized dietetics settings. (1 credit)
NUT 591
Advanced work under supervision of a staff member. Arranged to suit individual requirements of students.