{"id":8365,"date":"2022-04-21T15:44:33","date_gmt":"2022-04-21T19:44:33","guid":{"rendered":"https:\/\/web.uri.edu\/nfs\/?page_id=8365"},"modified":"2022-04-25T09:29:13","modified_gmt":"2022-04-25T13:29:13","slug":"course-descriptions","status":"publish","type":"page","link":"https:\/\/web.uri.edu\/nutrition\/academics\/m-s-dietetics\/ms-dietetics-online-intern\/course-descriptions\/","title":{"rendered":"Course Descriptions"},"content":{"rendered":"<h1 class=\"entry-title\">MS Dietetics (Online) &#8211; Intern<\/h1>\n<section class=\"cl-wrapper cl-menu-wrapper\"><nav id=\"\" class=\"cl-menu  \" data-name=\"MS Dietetics (Online) - Intern\" data-show-title=\"0\"><ul id=\"menu-abm-program\" class=\"cl-menu-list cl-menu-list-no-js\"><li id=\"menu-item-7955\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-7955\"><a href=\"https:\/\/web.uri.edu\/nutrition\/academics\/accelerated-bs-to-ms-program\/\">Overview<\/a><\/li>\n<li id=\"menu-item-7956\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-7956\"><a href=\"https:\/\/web.uri.edu\/nutrition\/academics\/accelerated-bs-to-ms-program\/admission\/\">Admission<\/a><\/li>\n<li id=\"menu-item-7957\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-7957\"><a href=\"https:\/\/web.uri.edu\/nutrition\/academics\/accelerated-bs-to-ms-program\/curriculum\/\">Curriculum<\/a><\/li>\n<li id=\"menu-item-7958\" class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-7958\"><a href=\"https:\/\/web.uri.edu\/nutrition\/academics\/accelerated-bs-to-ms-program\/faqs\/\">FAQs<\/a><\/li>\n<\/ul><\/nav><\/section>\n<h2>Course Descriptions<\/h2>\n<p><strong>NFS 560: Introduction to Clinical Practice<\/strong><br \/>\nOverview 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)<\/p>\n<p><strong>NFS 561: Advanced Medical Nutrition Therapy in Dietetics 1<\/strong><br \/>\nDevelopment 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)<\/p>\n<p><strong>NFS 562: Advanced Medical Nutrition Therapy in Dietetics 2<\/strong><br \/>\nDevelopment of skills necessary to implement nutrition care for patients with renal disease, HIV, and cancer.&nbsp; Application of the nutrition care process to clinical settings is emphasized. (3 credits)<\/p>\n<p><strong>NFS 563: Advanced Medical Nutrition Therapy in Dietetics 3<\/strong><br \/>\nDevelopment 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)<\/p>\n<p><strong>NFS 564: Foodservice Operations<\/strong><br \/>\nManagement 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)<\/p>\n<p><strong>NFS 565: Community Nutrition and Health Promotion<\/strong><br \/>\nExplores 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)<\/p>\n<p><strong>NFS 566: Clinical Nutrition Management<\/strong><br \/>\nManagement of hospital dietary departments including accreditation requirements, financial procedures, human resources practices, and reimbursement techniques. (3 credits)<\/p>\n<p><strong>NFS 567: Introductory Dietetic Research<\/strong><br \/>\nCritical 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)<\/p>\n<p><strong>NFS 568: Intermediate Dietetic Research<\/strong><br \/>\nIdentification of a dietetics research question, development of a hypothesis, and creation of a research proposal. (3 credits)<\/p>\n<p><strong>NFS 569: Advanced Dietetic Research<\/strong><br \/>\nCompletion 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)<\/p>\n<p><strong>NFS 570: Data Analysis in Dietetic Research<br \/>\n<\/strong><span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">Data collection, analysis and presentation of results in table and graph format. (1 credit)<\/span><\/p>\n<p><strong>NFS 571: Applied Medical Nutrition Therapy in Dietetics 1<\/strong><br \/>\nImplementation of the nutrition care process in clinical settings for patients with gastrointestinal disorders, cardiovascular disease and diabetes. <span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">(1 credit)<\/span><\/p>\n<p><strong>NFS 572: Applied Medical Nutrition Therapy in Dietetics 2<\/strong><br \/>\nImplementation of the nutrition care process in clinical settings for patients with renal disease, human immunodeficiency virus, cancer and those receiving nutrition support. <span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">(1 credit)<\/span><\/p>\n<p><strong>NFS 573: Applied Medical Nutrition Therapy in Dietetics 3<\/strong><br \/>\nImplementation of the nutrition care process in clinical settings for pulmonary disease, pediatrics, geriatrics and weight management. <span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">(1 credit)<\/span><\/p>\n<p><strong>NFS 574: Applied Foodservice Operations<\/strong><br \/>\nApplication of the management of foodservice operations in a hospital environment&nbsp;including menu development, purchasing systems, production and service of food, and food safety and sanitation. <span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">(1 credit)<\/span><\/p>\n<p><strong>NFS 575: Applied Community Nutrition and Health Promotion<\/strong><br \/>\nApplication 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. <span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">(1 credit)<\/span><\/p>\n<p><strong>NFS 576: Applied Specialization in Dietetics<\/strong><br \/>\nApplication of research and evidence-based practice to specialized dietetics settings. <span style=\"font-family: Charter, Georgia, serif;font-size: 20px\">(1 credit)<\/span><\/p>\n<p><strong>NFS 591<\/strong><br \/>\nAdvanced work under supervision of a staff member. Arranged to suit individual requirements of students.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>MS Dietetics (Online) &#8211; Intern Course Descriptions NFS 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) NFS 561: Advanced Medical Nutrition Therapy in Dietetics 1 Development of skills necessary to implement nutrition [&hellip;]<\/p>\n","protected":false},"author":3438,"featured_media":0,"parent":8108,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-8365","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/pages\/8365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/users\/3438"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/comments?post=8365"}],"version-history":[{"count":2,"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/pages\/8365\/revisions"}],"predecessor-version":[{"id":8388,"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/pages\/8365\/revisions\/8388"}],"up":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/pages\/8108"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/nutrition\/wp-json\/wp\/v2\/media?parent=8365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}