Credits Min: 3
Credits Max: 3
This course is intended to provide students with current knowledge and application in dietary prevention, treatment, and long-term management of obesity, diabetes, cardiovascular diseases, and upper gastrointestinal diseases. Topics include nutrition counseling and communication skills, professional ethics, medical terminology, clinical laboratory values, dietary menu planning and analysis in specific situations, evaluating nutritional status, case studies for these diseases. This course will stress the steps in the nutrition care process, determine appropriate methods for screening patients for nutritional risk, and help the student assess the nutritional status of patients.
Pre-Req: NUTR.2060 Human Nutrition or HSCI.2060 Human Nutrition.
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