Nutrition and Food Sciences: Community Nutrition (A)

About NFS 3262 A

Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation. Prerequisite: Minimum Junior or Graduate standing.

Notes

Senior NFS majors only PACE students by permission and override

Section Description

Community Nutrition NFS 3262 Spring 2026: Weekly Topics
Week of Topic Key Concepts to Cover
1/12 Introduction to Community Nutrition-Course overview, syllabus, and defining community nutrition. The role of the Registered Dietitian Nutritionist (RDN) and the Social-Ecological Model. Overview of ACEND requirements.
1/19 Social Determinants of Health (SDOH) & Health Gaps-Understanding the impact of SDOH (e.g., income, environment, education) on nutrition status. Identifying and addressing health gaps.
1/26 Nutrition Policy: Statutes and Regulations- The legislative and regulatory process (how a bill becomes law). The role of statutes (laws) and regulations in shaping the food environment and dietetics practice. Legislative advocacy by RDNs.
- Introduce Legislative Letter Assignment
2/2 Food Security and Hunger in the US -Measurement of food insecurity. Causes and consequences of domestic hunger. The intersection of poverty, access, and nutrition outcomes.
2/9 Federal Nutrition Assistance Programs (Part 1)-In-depth study of SNAP/3SqVT and the WIC program. Eligibility, benefits, and their role in improving community nutrition.
2/16 Federal Nutrition Assistance Programs (Part 2)-Focus on Child Nutrition Programs (School Lunch/Breakfast, Summer Food). Programs for older adults (Older Americans Act). Administration and local implementation.
2/23 Nutritional Epidemiology and Surveillance-Principles of epidemiology (incidence, prevalence). Using national/local surveillance data (NHANES, BRFSS) to identify public health priorities and track outcomes.
3/2 Midterm Exam
3/9 Spring Break
3/16 Community Nutrition Education and Behavior Change Theory-Core theories and models for behavior change (e.g., Health Belief Model, Stages of Change, Diffusion of Innovation). Designing effective, audience-appropriate community nutrition education lessons and materials.
3/23 Community Needs Assessment: Data Collection-The systematic process of needs assessment. Primary data collection (surveys, interviews). Utilizing secondary data and reliable sources. Defining the target population.
3/30 Community Program Planning and Design-Steps of program planning. Identifying resources, goals, and SMART objectives. Transitioning from assessment to intervention strategy.
4/6 Logic Models for Planning and Evaluation-Introduction to Logic Models (Inputs, Activities, Outputs, Outcomes). Developing a program's causal pathway (if-then statements). Using the model as a management and communication tool.
4/13 Program Evaluation and Outcome Measurement-Types of program evaluation (process, impact, outcome). Selecting appropriate tools and indicators. Analyzing data and communicating results to stakeholders for continuous improvement.
4/20 Management, Budgeting, and Professional Advocacy-Basics of program budgeting and financial management. Grant writing basics. Professional leadership and advocacy in the nutrition and dietetics profession.
4/27 Communication through Social Media & Digital Platforms-Utilizing social media (e.g., Instagram, TikTok, YouTube) for community nutrition communication and education. Addressing misinformation and maintaining professional ethics (Code of Ethics) online.
5/4 Final Exam

KRDNs-
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 2.9: Defend a position on issues impacting the nutrition and dietetics profession.
KRDN 4.7: Evaluate data to be used in decision-making for continuous quality improvement.

Evaluation

The course grade is based on three weighted categories; Lecture Engagement (20%), Individual Writing and Exams (60%), Team Efforts (20%).

Important Dates

Courses may be cancelled due to low enrollment. Show your interest by enrolling.

Resources

• Parking
• PACE Course Pricing
• Textbooks