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Dietetics Program Courses

The Dietetics program course information below is provided for reference only. Please consult the UConn Undergraduate Catalog, the UConn Graduate Catalog, or your program director for the most up-to-date course and graduation requirement information.

DIET 3150 – Medical Nutrition Therapy I (3 credits)

Introduction to the nutrition care process, nutrition assessment, planning of special diets, and applications of medical nutrition therapy to selected disease states and conditions.

DIET 3155 – Clinical Dietetics Practicum I (1 credit)

Supervised practice experience in the health care setting.

DIET 3215 – Food Service Management Practicum I (1 credit)

Supervised practice experiences in food service settings.

DIET 3230 – Community Nutrition (3 credits)

Role of community structure, agencies, and resources in the community health relating to nutrition.

DIET 3231W – Writing for Community Nutrition Research (2 credits)

Develops critical thinking skills through research and writing in community nutrition.

DIET 3235 – Community Nutrition Practicum I (3 credits)

Supervised practice experiences in community agencies.

DIET 3250 – Medical Nutrition Therapy II (3 credits)

Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention.

DIET 3255 – Clinical Dietetics Practicum II (1 credit)

Supervised practice experience in the health care setting.

DIET 3272 – Food Service Systems Management I (3 credits)

Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.

DIET 4095 – Special Topics (credits TBD)

Application of the scientific method of inquiry to planning, implementing, evaluating, and reporting a study of a problem related to dietetics.

DIET 4272 – Food Service Systems Management II (2 credits)

Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.

DIET 4350 – Applied Medical Nutrition Therapy III (3 credits)

Medical nutrition therapy for complex medical problems.

DIET 4360 – Contemporary Nutrition Practice (3 credits)

Application of knowledge, skills, and competencies affecting contemporary nutrition practice in the clinical dietetics, food service management, and community nutrition settings.

DIET 4365 - Applied Dietetics Practicum (4 credits)

Supervised practice experiences in the clinical dietetics, food service management, and community nutrition settings.

DIET 4370 - Advanced Nutrition for the Dietetics Practitioner (3 credits)

Relationship of nutrients to each other and to body function.

DIET 4415 - Food Service Management Practicum II (3 credits)

Application and synthesis of performance requirements in food service systems.

DIET 4435 - Community Nutrition Practicum II (3 credits)

Application and synthesis of performance requirements in community nutrition.

DIET 4455 - Clinical Dietetics Practicum III (4 credits)

Application and synthesis of performance requirements in clinical dietetics.

DIET 4470 - Seminar in Dietetics (2 credits)

Special problems and issues in dietetics. The management role in patient care, nutrition education, and the integration of nutrition and food service units.

DIET 4475 - Dietetics Research Practicum (3 credits)

Student defines objectives to extend knowledge in a specialized area of dietetics. Research project.

DIET 4591 - Dietetics Internship Practicum I (0 credits)

Supervised practice experience in this course primarily in food service, long-term care, and community nutrition. Some lecture hours and discussion groups required.

DIET 4691 - Dietetics Internship Practicum II (0 credits)

Supervised practice experience in this course primarily in research in dietetics, clinical dietetics, and ambulatory nutrition care. Some lecture hours and discussion groups required.

DIET 4991 - Dietetics Externship (6 credits)

Culminating supervised practice experiences in application and synthesis of performance in clinical, community, food service or research; and practice experience in a specialty area of individual professional interest.