NFS 6120 OL1 (CRN: 90250)
Nutrition and Food Sciences: Supervised Practice II (OL1)
4 credit hours
About NFS 6120 OL1
Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Master of Science in Dietetics student.
Notes
MSD graduate students only; Synchronous online course
Section URL
https://www.uvm.edu/cals/nfs/nfs_courses_descriptions
Section Description
Through lecture, discussion, presentations and practical experience, students develop competencies in clinical dietetics, community nutrition and food service management.
Section Expectation
Relevant ACEND KRDN statements for NFS 6120
KRDN 1.1: Demonstrate how to locate, interpret, evaluate and use professional literature to make ethical, evidence-based
practice decisions.
KRDN 1.2: Use current information technologies to locate and apply evidence-based guidelines and protocols.
KRDN 1.3: Apply critical thinking skills.
KRDN 2.1: Demonstrate effective and professional oral and written communication and documentation.
KRDN 2.2: Describe the governance of nutrition and dietetics practice, such as the Scope of Nutrition and Dietetics Practice and
the Code of Ethics for the Profession of Nutrition and Dietetics; and describe inter-professional relationships in various
practice settings.
KRDN 2.3: Assess the impact of a public policy position on nutrition and dietetics practice.
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 3.1: Use the Nutrition Care Process to make decisions, identify nutrition-related problems and determine and evaluate
nutrition interventions.
KRDN 3.3: Demonstrate counseling and education methods to facilitate behavior change and enhance wellness for diverse
individuals and groups.
KRDN 3.4: Explain the processes involved in delivering quality food and nutrition services.
Evaluation
Course evaluation will be based on active participation and engagement, presentation delivery and discussion facilitation, and written assignments.
Important Dates
| Last Day to Add | |
|---|---|
| Last Day to Drop | |
| Last Day to Withdraw with 50% Refund | |
| Last Day to Withdraw with 25% Refund | |
| Last Day to Withdraw |
Resources
Remind Me Form
NFS 6120 OL1 is closed to new enrollment.
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