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.
The Nutrition Science program, because of its small size, encourages the exchange of ideas and information among students and between students and faculty to enhance the learning process. The faculty members recognize that students develop personally and professionally as they experience the scientific, management and liberal studies approaches to problem identification and solution. The faculty encourages students with diverse talents and backgrounds to enter the Nutrition Science program.
The mission of the Nutrition Science program is to provide students with an opportunity to study the foundation knowledge of nutrition, food science, and food service management within a small, private, liberal arts college.
Program General Goal
The goal of the Nutrition Science program is to present educational opportunities that will prepare students with knowledge of nutrition, food science, and food service management. Students will be provided with learning opportunities to develop the basic knowledge and skills necessary to support quality nutrition services for individuals, groups, and communities.
The Didactic Program in Dietetics (DPD) at Sage is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND) of the Academy of Nutrition and Dietetics (AND), a specialized accrediting body recognized by the Commission on Recognition of Post-Secondary Accreditation and the United States Department of Education. The address and phone number of ACEND are: 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995, (800) 877-1600, ext. 5400.
An undergraduate major in Nutrition Science coupled with an ACEND-accredited Dietetic Internship (DI) and success on the Commission on Dietetic Registration (CDR) examination will lead to Registered Dietitian (R.D.) status. Graduates of Russell Sage College’s Nutrition Science major have an above average pass rate on the CDR registration examination. For RD exam pass rates go to: http://www.sage.edu/academics/professional_exams/.
The Nutrition Science major also meets the educational requirements of the New York State Department of Education for certification in New York State as a Certified Dietitian, Certified Nutritionist or Certified Dietitian/Nutritionist (CDN). Additional experience and examination requirements are needed for this credential.
An Accredited Dietetic Internship at Russell Sage College
Russell Sage College offers post-baccalaureate accredited dietetic internships in the Russell Sage College Graduate Schools. Matriculated students are eligible to apply for early admission (pre-select) to the post-baccalaureate Dietetic Internship offered at Russell Sage College Graduate Schools. Students chosen for this special program reserve a position in the internship class nearly one year in advance of regular admissions. They must maintain an overall GPA of 3.300 and a nutrition coursework GPA of 3.500. Students apply to this program at the end of the junior year. The DI can serve as the experience requirement for the CDN credential as well as the RD credential. Admission requirements and a description of the dietetic internship at Sage can be found in the Russell Sage College Graduate Schools catalog.
Graduates of the Nutrition Science major at Sage can find careers in dietetics, medicine, nutrition education and health promotion, the food industry, and sports nutrition. Graduate degrees received by Nutrition Science majors include MS/MA, M.B.A./M.P.H., M.D., and Ph.D. Graduates have received appointments at accredited Dietetic Internships throughout the country including Dallas, TX, Boston, MA, Baltimore, MD, and New York City.
The College’s ACEND representative will verify completion of the DPD for all Sage’s successful degree candidates who have earned a “C” or better in all nutrition science courses (including HUM 201), and who have an overall GPA of 2.800 or above.
- Students are required to become members of the Academy of Nutrition and Dietetics (AND) during their junior year (Annual Dues = $58).
- Students are expected to complete 24 hours of nutrition-related community service at approved sites listed in the Nutrition Department’s Student Handbook.
- To earn ACEND verification, students must have a major GPA of 2.800 or above and must earn a “C” or better (2.000) in HUM 201 and all NTR courses.
Degrees and Certificates
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.
Food Service Safety Certification
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.
Food Service Safety Certification, NTR-211 recommended
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.
NTR-211 , NTR-313 are highly recommended
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.
Permission of instructor
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 the first of three practicum courses designed for full-time and part- time dietetic interns. The fall semester practicum provides 500+ hours of supervised experiences in either the clinical nutrition OR food & wellness management areas. Lectures and learning activities that reinforce the supervised practice are provided online via Moodle, The Sage Colleges’ learning management system. Field trips will be scheduled and attendance at professional meetings/seminars will be required.
Enrollment in the Dietetic Internship
This course is the second of three practicum courses designed for full-time and part- time dietetic interns. The spring semester practicum provides 500+ hours of supervised experiences in either the clinical nutrition OR food & wellness management areas. Lectures and learning activities that reinforce the supervised practice are provided online via Moodle, The Sage Colleges’ learning management system. Field trips will be scheduled and attendance at professional meetings/seminars will be required.
Enrollment in the Dietetic Intership
The practicum course is the third of three practicum course designed for full-time and part-time dietetic interns. The practicum provides 240 hours of supervised experience at two community placements; WIC & a community nutrition education setting. The field experience emphasizes the leadership role of public health and community nutritionists. Students participate in the development, implementation and evaluation phases of community-based food and nutrition programs; perform the nutrition care process for individuals, groups and populations of differing ages throughout the practicum experience; and engage in advocacy activities. Learning activities that reinforce the supervised practice are provided online via Moodle, The Sage Colleges’ learning management system.
Enrollment in the Dietetic Internship or by special approval of the instructor
Concurrent enrollment in the Dietetic Internship or by special approval of the instructor
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.
Enrolled in Dietetic Internship or Approval by Instructor
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.
Enrollment in the MS in Applied Nutrition
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.
Enrollment in MS Applied Nutrition, MS Nutrition , Dietetics or Dietetic Internship programs
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.