Study of U.S. public health nutrition policies, programs and practices and their impact on people in Vermont and other states. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation.
DIET, NFS, and DNFS majors only; Minimum senior standing or instructor permission
Students preparing for careers in nutrition and dietetics are expected to gain competency for professional practice in a wide range of disciplines and be able to effectively translate sciences including epidemiology, food, nutrition and human behavior, in a manner that strives to improve the health, nutrition, and well-being of individuals and groups within communities.
Goals: This course will increase and refine the student’s pre-professional experience as a Community Dietitian addressing basic competencies including: Integration of scientific information and research into practice; beliefs, values, attitudes, and behaviors for the professional dietitian level of practice; development and delivery of information, products, and services to individuals, groups, and populations; and strategic application of principles of management and systems in the provision to individuals and organizations. Materials: A word processing device with ability to connect to Blackboard. Required software- MS Teams and internet access requirements KRDN- ACEND Student Learning Outcomes: KRDN 1.3: Apply critical thinking skills. KRDN 2.3: Assess the impact of a public policy position on nutrition and dietetics practice. KRDN 2.4: Discuss the impact of health care policy and different health care delivery systems on food and nutrition services. KRDN 2.7: Demonstrate identification with the nutrition and dietetics profession through activities such as participation in professional organizations and defending a position on issues impacting the nutrition and dietetics profession. KRDN 4.6: Analyze data for assessment and evaluate data to be used in decision-making for continuous quality improvement. Learning Objectives: By the end of this course, students will be able to: 1) Develop and explore ethical decision making in preventive nutrition, 2) Describe nutrition policy initiatives, 3) Discuss the role of government in public health nutrition, 4) Calculate basic epidemiologic analyses, 5) Differentiate between the various nutrition-assistance programs, 6) Choose the most appropriate health behavior theory for an intervention, 7) Explain media’s influences on nutrition, 8) Gain a deeper understanding of Vermont communities by developing a Community Needs Assessment, 9) Summarize program design, implementation, and evaluation, and 10) Increase their professional and technical writing skills in the area of community nutrition.
The course grade is based on three weighted categories; Lecture Engagement (30%), Individual Writing (40%), Team Efforts (30%).
Terrill-Home Ec 108 (View Campus Map)
to on Tuesday and Thursday
Note: These dates may change before registration begins.
Note: These dates may not be accurate for select courses during the Summer Session.
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