Curriculum

The online master's degree program requires 36 credit hours and is comprised of three primary components:

Core Courses (15 credit hours)
The dynamic core curriculum includes study of current issues and trends in the field, statistics, and methods of research, in addition to advanced human nutrition topics such as micronutrients, nutrigenetics and lipid metabolism.

Research Courses (6 credit hours)
Students choose a thesis or non-thesis plan. Both involve writing a proposal, conducting and defending research, and completion of a comprehensive examination.

Electives (15 credit hours)
Electives cover a wide variety of topics to meet the student's career goals, including courses in clinical nutrition, community or public health nutrition, healthcare administration, management, food science, and many others.

See when these courses are offered and view more information, including textbook requirements and start and end dates, using the course matrix and course information section at the Great Plains IDEA website.


Course Descriptions

Course No.

GPIDEA Course Descriptions

Credits

Institution

 

REQUIRED CORE COURSES (15 CREDITS)

 

 

DIET 801

Current Issues and Trends
Review of current issues in the economic, social, ethical, political, legal, technological, and ecological environments and the effect of these changes on dietetics practice.

3

KSU

DIET 833

Principles of Statistics
Statistical methods applied to experimental and survey data from social or natural sciences; test of hypotheses concerning treatment means; linear regression; product-moment, rank, and biserial correlations; contingency tables and chi-square tests.

3

UNL

DIET 834

Methods of Research
Basic components of the research process and the application of various research methods in dietetics, including the use of various research designs for answering research questions, methods for conducting research, evaluation of research articles, development of research proposals, communication of research findings, and demonstration of understanding of ethical issues in research.

3

OSU

DIET 886

Advanced Nutrition: Nutrigenomics, Nutrigenetics and Advanced Lipid Metabolism in Human Nutrition
This course is designed to give students the opportunity to explore and integrate topics and ideas that are at the forefront of the field of nutritional science. The course will require students to examine topics that are new and/or controversial and have implications that range from the cellular/molecular/biochemical level up to clinical/educational level. The primary goal of this course will be to emphasize the integrative and complex nature of human nutrition research from basic science to clinical studies to population studies and dietary recommendations.

3

CSU

DIET 896

Micronutrients in Human Nutrition
Interrelationships of micronutrients in terms of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the coordination of structure and function is related to the metabolic needs of the cell and its response to the environment. This integrated approach will form the basis for evaluating the micronutrient needs of humans in both normal and altered metabolic states.

3

SDSU

 

REQUIRED RESEARCH COURSES (6 CREDITS)

 

 

DIET 819

Grant and Scientific Writing for the Professional
Grant writing, identifying external funding, managing grants, preparing manuscripts for peer-reviewed publication, and preparing papers and poster for presentation at professional meetings.

3

ISU

 

Choose Thesis or Non-Thesis Option    

DIET 854

Special Problems in Dietetics and Nutrition
Directed study of special problems in nutrition or nutrition care. This course provides for the individual or group study of special problems. Through directed readings, investigations, and projects the student acquires information with reference to questions in dietetics and nutrition not covered in organized courses.

3

KUMC

DIET 899

Thesis
Scholarly essay based on research, written under the guidance of the student's adviser. Credit given upon meeting thesis requirements for the master's degree.

3

KUMC

 

ELECTIVE COURSES (15 CREDITS)

 

 

DIET 802

Foods Writing for Professionals
Understanding and appreciating how to communicate effectively in writing about food and food-related topics. Hands-on experience in research and writing for various audiences and types of media.

3

KSU

DIET 805

Entrepreneurship Theory and Practice
Development and management of small businesses or private practice within the dietetics industry. Business plan development, marketing, cost considerations. Overview of consulting to healthcare and hospitality operations and examination of skills required for success.

3

KSU

DIET 822

Healthcare Administration
Comprehensive review of current health care institutions and their response to the economic, social/ethical, political/legal, technological, and ecological environments. Current issues in today's healthcare environment and challenges which must be met by healthcare administrators.

3

KSU

DIET 824

Financial Management and Cost Control in Dietetics
This course overviews the fundamental knowledge of financial management, managerial accounting and operational cost controls for dietetics, hospitality and related industries. Important topics include review of managerial accounting concepts, value and risk analyses, budgeting, asset management, expansion via franchising and management contracts, cost-volume-profit analyses, and operational applications for financial performance.

3

KSU

DIET 829

Nutrition and Aging
This course identifies the basic physiological changes during aging and their impacts in health and disease. The focus will be on successful aging with special emphasis on physical activity and nutrition. Practical application to community settings is addressed.

3

OSU

DIET 830

Nutrition:  A Focus on Life Stages
The influence of normal physiological stresses on nutritional needs throughout the life span will be explored. Evaluating dietary intake and identifying appropriate community nutrition services will be included in the on-line discussions. Specific considerations, such as the influence of age and cultural heritage, will be incorporated. An opportunity will be given to each student to plan, present, and evaluate a mini nutrition education lesson.

3

UNL

DIET 832

Functional Foods for Chronic Disease Prevention
Integrate and evaluate the regulatory principles, food science, nutrient science and nutritional metabolism for the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.

3

KSU

DIET 838

Advanced Medical Nutrition Therapy
The course will discuss the role of diet in disease including diet as a factor related to prevention of disease or illness, diet as an etiologic agent in illness and diet as a treatment for disease. Medical nutrition therapy is the use of specific nutrition services to treat an illness, injury or condition and involves two phases: (1) assessment and (2) treatment, which includes diet therapy, counseling and/or the use of specialized nutrition supplements.

3

CSU

DIET 839

Clinical Aspects of Nutrition Support
Specialized nutrition assessment and support. Review of energy expenditure and substrate utilization in specific disease states. Current methods for the initiation and management of enteral and parenteral nutrition therapy including access, metabolic and mechanical complications. Evaluation of nutrition support methodology in selected disease states.
Prerequisites: RD/RD-eligible students only

3

KUMC

DIET 841

Public Health Nutrition - International Nutrition & World Hunger
A study of global public health and nutrition concerns in various nations, assessment of nutritional status of diverse populations, international health and nutrition organizations, policies, and interventions.  We explore the roles of dietitians, nutritionists, and others in creating and implementing international public health and nutrition policies and interventions.

3

KUMC

DIET 842

Nutrition & Wellness
Course will address wellness promotion through nutrition. Nutritional risk and protective factors will be examined as they relate to public health and individual nutrition.

3

NDSU

DIET 843

Nutrition Education in the Community
Principles and practices of teaching individuals and groups to translate nutrition knowledge into action. Emphasis on research in and evaluation of nutrition education.

3

NDSU

DIET 845

Nutritional Aspects of Oncology
Students will gain understanding of basic cancer biology and methodology used to study nutrition and cancer relationships. Using current research as a basis, the role of nutrition in specific cancers will be explored. Students will learn about sources of information for cancer prevention programs, and how to apply this information to clinical patient management.

3

ISU

DIET 862

Maternal and Child Nutrition
This course is a critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. The course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity.

3

KUMC

DIET 865

Nutrition and Human Performance
This course is designed to develop an understanding of nutrition, based upon knowledge of the biochemical and physiological process and functions of specific nutrients in meeting nutritional requirements. Emphasis will be placed upon the relationship of optimal nutrition and physical efficiency and performance.

3

SDSU

DIET 870

Nutrition Counseling and Education Methods
Nutrition education for groups and individuals in clinical and community settings. Includes discussion and experience in applying learning theory, assessing educational needs, stating goals and objectives, selecting learning activities, implementing and evaluating instruction, and documenting care provided.

3

ISU

DIET 875

Pediatric Clinical Nutrition
This course examines the physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Medical nutrition therapy for a variety of medical conditions found in this population will be discussed including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems.
Prerequisites: RD/RD-eligible students only

3

KUMC

DIET 876

Intervention for the Prevention and Management of Obesity
This course emphasizes obesity in a population group ranging from childhood to the adult. Course materials will examine the impact of obese conditions on disease development throughout the life cycle. The course will critically analyze current evidence focused on interventions used in the behavioral and clinical management of overweight and obese individuals in community and clinical settings.

3

KUMC

DIET 880

Dietary and Herbal Supplements
Designed to develop the health professional's skills in partnering with patients to make dietary supplement decisions. Students will investigate the use of botanicals and dietary supplements in nutritional support of aging, maternal health and wellness. Discussion on supplementation in the prevention and treatment of chronic disease will include: arthritis, cancer, cardiovascular, diabetes, digestive, liver and renal disorders, memory deficits, and ophthalmic dysfunctions.
Note: students are advised to complete Human Physiology prior to enrollment

3

KUMC

DIET 881

Phytochemicals
The course is an overview on phytochemicals(non-nutritive biologically active compounds) from fruits, vegetables, cereals and oilseeds. It will cover recent findings on chemistry, physiological functions, potential health implications of phytochemicals and integrate and evaluate the regulatory principles, food science, nutrient science and nutritional metabolism for the development of functional foods, nutraceuticals, and dietary supplements for chronic disease prevention.

3

SDSU

DIET 887

Nutrition & Immunology
Principles and issues related to nutrition and immunology. Impact of nutrients and nutritional status on immune responses. Impact of disease states on nutritional status.

3

SDSU

Last modified: Jan 10, 2014
ID=x15529