Nutrition and Food Sciences: Community Nutrition

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.

Senior NFS majors only PACE students by permission and override

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.

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