Nutrition

This course is designed to help students evaluate eating habits in terms of quantity and distribution of nutrients.  The sources and functions of six classes of nutrients will be discussed as well as energy requirements and balance.  The special needs of pregnancy, infancy, and of the elderly are examined, and diet-health issues are explored.  Lecture and experiential learning projects.

In this course, students will gain knowledge from the industry standards in food safety training on all aspects of handling food, from receiving and storing to preparing and serving.

The basic chemical, physical and biological principles of food production are examined with the objective of maintenance of optimal nutritional and aesthetic qualities.  Laboratory and lecture.

This course applies the managerial processes to the functions and operations of a food service system and provides an analysis of food service systems as unified complex organizations (menu planning, purchasing, facilities, and finance).  Students will analyze personnel policy in food service systems with varying organizational structures and objectives.

This is a practical study of the preparation and management techniques required in large-scale feeding operations.  Students will apply theories to planning, preparation, and execution in actual quantity food production situations, including menu planning.

Community nutrition is a discipline that strives to improve the nutrition and health of individuals and groups within communities.  This course explores the role and responsibilities of the nutrition professional in the community.  Community, state, and national food and nutrition programs and services will be discussed with emphasis on program goals, target audiences and policy formation.  THe course also explores program development via assessing needs, developing objectives, implementing interventions and evaluating programs.

The functions of the three categories of macronutrients in the human organism for normal nutrition are explored.  Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels.  The rationale for dietary goals and determination of human nutrient needs are explained.  Relevance of nutritional needs/problems will be discussed.

This course analyzes the chemical and physical changes in food components during production, processing and preservation using instrumental ans qualitative techniques. Methodological and statistical issues in food science research are discussed. Current research pertinent to food science is examined.

Continuation of Nutrition Metabolism I: Macronutrients.  The functions of the micronutrients (vitamins and minerals) in the human organism for normal nutrition are explored.  Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels.  The rationale for dietary goals and determination of human nutrient needs are explained.  Relevance of nutritional needs/problems will be discussed.

This course is designed to apply the principles and theories of both normal and aberrant metabolism to the practice of diet therapy. Research and reference resources relating to the practice of medical nutrition therapy are explored. Maternal, infant, and child nutritional needs are also included in this course. A community nutrition education project is required.

This course introduces the student to the profession of dietetics and the registered dietitian (RD) credential.  The course explores such topics as the Standards of Practice & Professional Performance in different practice setting; professional behavior, legal and ethical issues; research and the ADA.  Included in the course are self-study modules and on-line tutorials.  Students also complete a pre-test.  This course is only open to students enrolled in the Dietetic Internship Program.

This course examines nutrition acros the lifespan from both a biological and psychosocial perspective.  The impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging will be studied.  For every phase of life, normal growth and development, nutrient needs, nutrition assessment, and counseling techniques will be discussed.  The laboratory portion of the course provides students with the basics of interviewing and counseling methods and techniques.  Intensive experience in applying nutrition counseling techniques will be incorporated.

This course examines the etiology and current medical management of diseases where diet modifications are prescribed in the treatment of the patient. An examination of the nutritional concerns of the elderly is included in this course. A community nutrition education project is required.

This course will examine current significant topics in the study of nutrition science and dietetics practice.  Topics may include thrid party reimbursement issues, ethics in practice, food/nutrition legislation, and alternative health care practices.  The curriculum will vary with the currency of topics.

This is an advanced course focusing on the nutrition care process and model for management of persons with conditions requiring medical nutrition therapy in geneal medicine (gastrointestinal), critical care (surgery, renal oncology, enteral and paternal nutrition), and long term care.  Pathophysiology, specialized nutritional needs and principles of nutrition management are covered.  Students must be enrolled in the Dietetic Internship Program or have approval of the instructor.

This course is one of three practicum courses designed for full-time and part-time dietetic interns. The fall semester practicum provides one of the three supervised practice opportunities:  1) Food Service Management, 2) Acute Clinical supervised practice, or 3) Community Nutrition & Long Term Care or Outpatient supervised practice.  Lectures and learning activities that reinforce the supervised practice are provided online via Moodle, Russell Sage College's learning management system.  Attendance at orientation days, class days, and professional meetings/seminars will be required.

This course is one of three practicum courses designed for full-time and part-time dietetic interns. The
spring semester practicum provides one of the three supervised practice opportunities: 1) Food Service Management, 2) Acute Clinical supervised practice, 3) Community Nutrition & Long Term Care or Outpatient supervised practice. Lectures and learning activities that reinforce the supervised practice are provided online via Moodle, Russell Sage Colleges’ learning management system. Attendance at orientation days, class days, and professional meetings/seminars will be required.

This course is one of three practicum courses designed for full-time and part-time dietetic interns. The
summer semester practicum provides one of the three supervised practice opportunities described
below: 1) Food Service Management, 2) Acute Clinical supervised practice, 3) Community Nutrition & Long Term Care or Outpatient supervised practice. Lectures and learning activities that reinforce the supervised practice are provided online via Moodle, Russell Sage College's learning management system. Attendance at orientation days, class days, and professional meetings/seminars will be required.

This hands-on course addresses the practice of leadership not as a science but as skills that can be developed.  Topics cover skills that are foundational for effective leadership including self-assessment, personal development, goal-setting, collaboration, communication, and negotiation.

Nutrition plays a major role in the management of chronic disease and developmental disorders. This course presents a broad base of technical content for children with special health care needs. Topics include developmental disorders, eating and behavior disorders, feeding problems, various chronic diseases, and hereditary metabolic disorders. Systems developed to deliver and finance nutrition services for this population, policy issues, trends, and regulations are also discussed. Multiple state and local level programs serving this population are evaluated for their effectiveness in delivering nutrition services.

The purpose of this course is to examine the steps of the research process.  Topics include experimental design, assessment tools, sampling theory, statistical methods, and research ethics.  Students develop and test their own research hypothesis, analyze the data, and report on their findings.

This course introduces the student to the basic principles and methods of epidemiology with a focus on nutrition.  These include types of epidemiologic studies, choices in study design, measures of disease frequency and association and application to public health.

This course is designed to provide students with a comprehensive, practical working knowledge of nutrition research, as well as to develop students' ability to understand and interpret scientific research and to communicate professionally in both written and spoken formats.  The class will include lectures, class discussions in which relevant scholarly articles will be reviewed, and individual presentations.  Students will explore a variety of writing forms commonly used in the fields of nutrition and public health.  They will develop and enhance their research interpretation and writing skills in order to communicate written messages effectively with various audiences.  They will also practice professional oral presentation skills.

This course explores the integration of nutrition and exercise, and its impact on optimal exercise performance and training responsiveness.  Topics include digestion, absorption and assimilation of nutrients; extraction of energy from food and how training effect nutrient metabolism; nutrition for optimizing performance and training responsiveness; thermal regulation and heat stress; and ergogenic aids.

This course examines current community nutrition programs and interventions and their influence on participants~ food and nutrition behavior. Emphasized is the importance of research in evaluating interventions in the community, and the theories and principles needed to help people in various settings improve their food and nutrition behavior.

Nutrition plays a major role in the management of critical illness.  This course presents an in-depth review of enteral and parenteral nutrition in critical care.  Topics include assessment and nutritional needs, enteral formulations, enteral device access, calculation of enteral feeding regimens, enteral feeding complications, drug-nutrient interactions, and standards of care for enterally fed patients.  Parenteral nutrition topics will include a general overview, parenteral formulations, parenteral access devices, complications of parenteral nutrition, fluid balance, electrolyte balance, and acid-base balance.  Home nutrition support will also be reviewed.

This class focuses on understanding the physical and psychological impact of eating behaviors.  Topics include the biological and environmental etiology of eating disorders, symptom presentation, and evidence-based treatments.  Additional topics include intuitive eating and the role of the Dietitian in eating disorder treatment.

This course is one of the culminating courses of the MS in nutrition program research sequence.  Students complete a faculty mentored year-long research project.  The course involves preparing a literature review, designing the methods for a research project, developing data collection tools, submitting an IRB form, and collecting data.  Prerequisites:  statistics and research methods.  The course must be taken during the last year of the MS program.

This course is one of the culminating courses of the MS in Nutrition program research sequence.  Students will complete a faculty mentored year-long research project.  The course involves analyzing data, interpreting results, creating a research poster, and preparing the final manuscript.  This course must be taken during the last year of the MS program.