Distance Dietetic Program On-line Course Descriptions and Prerequisites

Listed below are the DDP courses. They are offered in a 6-week summer format or a 15-week fall/spring semester format. Course offerings during fall/spring vary.

• First 6-week Summer Session
• Course Credits
• FND 252, Nutrition in the Life Cycle, 3
• FND 370, Nutrition Education and Application, 3
• FND 342, Food Science, 4
• FND 430, Nutrition Assessment, 3

• Second 6-week Summer Session
• Course Credits
• FND 446, Foodservice Systems Mgmt, 4
• FND 451, Advanced Nutrition, 3
• FND 452, Community Nutrition, 3
• FND 431, Medical Nutrition Intervention, 3

Pre-requisite courses must be completed prior to taking the course. Students may enroll in a maximum of two courses in the DDP during a summer session for a maximum of 4 DDP courses per summer.

• FND 252 Nutrition in the Life Cycle (3 credits)
  • Nutrition applied to the various stages of life, from conception to the later years. Socioeconomic, psychological, physiological factors affecting food intake.
  • Prerequisite: FND 250 Principles of Nutrition
• FND 342 Food Science (4 credits, includes lab)
  • Study of the chemical and physical properties of food and the effects of processing and preparation, preservation and storage.
  • Prerequisite: FND 250 Principles of Nutrition
• FND 370 Nutrition Education and Application Strategies (3 credits)
  • Nutrition education and application strategies to enhance dietary change.
  • Prerequisites: FND 250 Principles of Nutrition, FND 252 Nutrition in the Life Cycle
• FND 410 Professional Development Seminar (2 credits) Spring semester only.
  • Graduating Dietetic majors only. Development of the dietetics profession. Examination of topics in nutrition and dietetics not covered in previous coursework.
• FND 430 Nutrition Assessment and Intervention (3 credits, includes lab)
  • Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.
  • Prerequisites: FND 210 Medical Terminology, FND 252 Nutrition in the Life Cycle, BIO 245 Introduction to Human Anatomy and Physiology
• FND 431 Medical Nutrition Intervention (3 credits, includes lab)
  • Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.
  • Prerequisite: FND 430 Nutrition Assessment and Intervention
• FND 446 Foodservice Systems Management (4 credits, includes lab)
  • Systems approach applied to commercial and noncommercial food service facilities including procurement, production, distribution, service and maintenance. Management of food service operations.
  • Prerequisite: FND 252 Nutrition in the Life Cycle
• FND 451 Advanced Nutrition (3 credits)
  • Metabolic, physiological and biochemical functions of nutrients and subcellular components and their role in maintaining the integrity of the organism.
  • Prerequisites: FND 250 Principles of Nutrition, CHEM 281 Fundamentals of Biochemistry, BIO 245 Introduction to Human Anatomy and Physiology
• FND 452 Community Nutrition (3 credits)
  • Systematic analysis of community food and nutrition problems and programs. Role of public and private sectors in community health promotion.
  • Prerequisite: FND 252 Nutrition in the Life Cycle