Program Overview

Department of Nutrition

The Department of Nutrition is part of the College of Health Sciences.

URI-Sodexo MS Dietetics Program

The URI-Sodexo MS Dietetics Program offers a comprehensive curriculum that includes:

• Overview: The program provides an overview of clinical topics, including medical terminology, nutrition care process, counseling, and hydration status.
• Admission: Admission criteria are not specified in the provided context.
• Curriculum: The curriculum includes a range of courses that cover various aspects of dietetics, including clinical practice, medical nutrition therapy, foodservice operations, and community nutrition.
• Tuition: Tuition fees are not specified in the provided context.
• Faculty: The program is taught by experienced faculty members.
• Supervised Experiential Learning: The program includes supervised experiential learning opportunities.
• Policies and Procedures: The program has established policies and procedures that guide its operations.
• Mission and Outcomes: The program's mission and outcomes are not specified in the provided context.
• FAQs: Frequently asked questions about the program are not specified in the provided context.

Course Descriptions

The program includes the following courses:

• NUT 560: Introduction to Clinical Practice: Overview of clinical topics, including medical terminology, nutrition care process, counseling, and hydration status. (3 credits)
• NUT 561: Advanced Medical Nutrition Therapy in Dietetics 1: Development of skills necessary to implement nutrition care for patients with GI disorders, cardiovascular disease, diabetes, and allergies. (3 credits)
• NUT 562: Advanced Medical Nutrition Therapy in Dietetics 2: Development of skills necessary to implement nutrition care for patients with renal disease, HIV, and cancer. (3 credits)
• NUT 563: Advanced Medical Nutrition Therapy in Dietetics 3: Development of skills necessary to implement nutrition care for pediatric and geriatric patients, and for patients with pulmonary disease and weight issues. (3 credits)
• NUT 564: Foodservice Operations: Management of foodservice operations in a hospital environment, including menu development, purchasing systems, production and service of food, and food safety and sanitation. (3 credits)
• NUT 565: Community Nutrition and Health Promotion: Explores theories explaining nutrition-related behaviors and strategies for promoting behavior change among diverse populations. (3 credits)
• NUT 566: Clinical Nutrition Management: Management of hospital dietary departments, including accreditation requirements, financial procedures, human resources practices, and reimbursement techniques. (3 credits)
• NUT 567: Introductory Dietetic Research: Critical analysis of credible dietetics research and identification of gaps in current dietetics literature. (3 credits)
• NUT 568: Intermediate Dietetic Research: Identification of a dietetics research question, development of a hypothesis, and creation of a research proposal. (3 credits)
• NUT 569: Advanced Dietetic Research: Completion of a research paper and a research poster to communicate the results of a project. (3 credits)
• NUT 570: Data Analysis in Dietetic Research: Data collection, analysis, and presentation of results in table and graph format. (1 credit)
• NUT 571: Applied Medical Nutrition Therapy in Dietetics 1: Implementation of the nutrition care process in clinical settings for patients with gastrointestinal disorders, cardiovascular disease, and diabetes. (1 credit)
• NUT 572: Applied Medical Nutrition Therapy in Dietetics 2: Implementation of the nutrition care process in clinical settings for patients with renal disease, HIV, cancer, and those receiving nutrition support. (1 credit)
• NUT 573: Applied Medical Nutrition Therapy in Dietetics 3: Implementation of the nutrition care process in clinical settings for pulmonary disease, pediatrics, geriatrics, and weight management. (1 credit)
• NUT 574: Applied Foodservice Operations: Application of the management of foodservice operations in a hospital environment. (1 credit)
• NUT 575: Applied Community Nutrition and Health Promotion: Application of theories explaining nutrition-related behaviors and strategies for promoting behavior change among diverse populations. (1 credit)
• NUT 576: Applied Specialization in Dietetics: Application of research and evidence-based practice to specialized dietetics settings. (1 credit)
• NUT 591: Advanced work under the supervision of a staff member, arranged to suit individual requirements of students.