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Experiential learning is a focus in our curriculum. Throughout this program you will see growth in your content knowledge, leadership skills, and networking opportunities.
Undergraduate courses are typically offered in a 16-week block, however some undergraduate courses are offered in an 8-week block. Undergraduate courses can be delivered in various instructional methods such as: face-to-face, online and hybrid. Please see the Class Schedule for more information on how your courses will be offered.
Graduate courses are offered in 8-week blocks and delivered in hybrid format partnering the best of online education and face-to-face learning. Engaging in the classroom with peers and faculty members deepens the learning experience, broadens perspective, and will strengthen your professional network. The online content of the hybrid format enhances the convenience of the program, allowing us to meet your needs as a busy individual.
Students enrolled in the Nutrition and Dietetics 3+2 Program can complete the degree as either a full-time or part-time student.
Students enrolled in the full-time option will:
Students enrolled in the part-time option:
This course identifies and discusses career options and market trends within the fields of nutrition, dietetics, and food service management. It reviews the academic and professional requirements for successful entry into these fields.
This course is designed to provide students with an understanding of the fundamental concepts of human nutrition, including digestion, absorption, metabolism, and the function of nutrients as they relate to human health and disease.
Digestion, absorption, metabolism and health effects of macronutrients, water and alcohol are covered in this course. Also included are basic concepts of energetics, electrolytes, artificial sweeteners and fiber.
Digestion, absorption, metabolism and health effects of micronutrients are covered in this course. Also included are basic concepts of the Dietary Reference Intakes, phytochemicals, supplements, microbiome, epigenetics, and nutrigenomics.
This course is designed to enable the student, through application of the basic principles of nutrition, to improve his/her health, fitness, and physical performance within the limits set by genetic endowment and level of training.
Students will learn about the formation and significance of cultural identity among people identifying with a Native American, African American, Hispanic, Asian, or European heritage and its importance as it relates to food choices, behaviors, and nutritional status. They will also examine the impact of cultural differences, the nutritional value of ethnic foods, nutrition-related health benefits and risks faced by various cultural groups, disparities in health care, and strategies toward successful prevention and intervention.
This course is a study of the basic principles of, and latest trends in, weight management. This course includes coverage of assessment techniques, behavioral and non-behavioral treatment approaches and prevention strategies. The concept of “health at every (body) size” will be presented. Fad diets and programs with sound nutrition principles will be analyzed.
This course covers safety of food with respect to microbial and non-microbial contamination. Sources of contamination, ways to prevent or control contamination, consequences of contamination, and the methods for detection are covered. Beneficial aspects of microbes in food and human health are also discussed.
This course prepares students to participate in the specialized communications of nutrition professionals. Students will practice preparing, conducting, and analyzing group nutrition education, individual nutrition counseling, and healthcare team communications. Written communication guided by the nutrition care process will also be covered. This course is designed for nutrition majors.
Understanding that modern research design and evaluation rarely occur alone and that nutrition professionals will be expected to collaborate with other members of a healthcare and/or research team, this course will provide students with an advanced and practical understanding of applied research design and evaluation in the field of nutrition. Topics include integrating the process of conducting research with study design principles, statistical analysis, qualitative and quantitative methods, research report development, dissemination of research findings and research ethics.
This course focuses on equipping students to work with diverse populations and provides students with a foundation of knowledge concerning historical, social, and economic factors driving global nutrition. The current and future state of global nutrition will be discussed along with historical and future methods for addressing global malnutrition. Topics include epidemiology of nutritional diseases and malnutrition, sustainable agriculture, ethics in food, analyzing cross-cultural communication skills, identifying and utilizing culturally appropriate strategies in counseling and client care, and exploring various cultural traditions.
This course provides students with an opportunity to examine and apply strategies and principles of effective communication for diverse audiences in the field of nutrition. Emphasis will be placed on effective translation and dissemination of scientific findings to diverse audiences using a variety of communication strategies including individual counseling, group facilitation, advocacy, and public speaking. The evaluation, interpretation, and communication of scientific literature will also be emphasized.
This course is designed to increase the nutrition major’s knowledge about the physiological, psychological, sociological, and cultural factors which influence nutritional needs and eating habits throughout the life cycle with a focus on evidence-based practices. Nutrient requirements, dietary planning guidelines, and techniques for assessing nutritional status will be presented for the following life stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, and aging.
This course is concerned with the nutritional status of individuals and families in the community. Topics covered include community assessment, programs and resources, legislation, education, and program planning as they impact nutrition for groups.
This course is designed to provide the foundational knowledge and skills required in operation of establishments related to dietetics practice, including clinical, community, public health, school food service and private industry. Topics covered include the theories of organization and management applied to these dietetics practice environments, with an emphasis on operations strategies, quality management and cost control, forecasting, and supply chain management.
This course examines principles and application of medical nutrition therapy as related to specific disease states. Topics include the nutrition care process, nutrition assessment, nutrition support, and therapeutic diets.
This course examines principles and application of Medical Nutrition Therapy as related to specific disease states. The course integrates knowledge of pathophysiology of selected diseases with nutrition intervention of various disease states. Students are introduced to the skills required to plan and implement modified diets for select medical conditions. The course encompasses understanding, assessing, application, and teaching of dietary modifications while considering the physiological, psychological, social, and cultural aspects of the individual.
This course provides graduate students with an introduction to strategies and tools for success in the graduate learning experience at MSU Denver. Topics include program standards and objectives, professionalism, graduate level oral and written communication expectations, and research expectations.
Content focuses on energy containing macronutrients, fiber and water. Structural properties, digestion, absorption, metabolism and excretion are discussed. Topics include the gut microbiome, physiology of energy balance and exercise, nutrigenomics, disease prevention, and lifecycle considerations. Dietary practices for promoting health and preventing disease will be discussed and analyzed. Emphasis will be placed on the integration of macronutrient metabolism on molecular, biochemical and physiological processes. Students will present on contemporary issues related to advanced macronutrient metabolism.
Prerequisite: NUT 3150 and NUT 3160, or NUT 3170, or equivalent; registration requires Department override approval
Content focuses on advanced topics in vitamins, minerals, and bioactive compounds. The mechanisms of action, physiological functions, pharmacology and toxicology will be discussed along with structure, function, and metabolism of these compounds. Emphasis will be placed on the advanced integration of micronutrient and bioactive compound metabolism on molecular, biochemical and physiological processes in solving applied nutrition in health and disease issues. Nutrigenomics and dietary supplements will be discussed as appropriate. Case studies on contemporary issues will be utilized. The course is not intended to be a first course in micronutrients as the content will both apply and expand on basic micronutrient information.
Prerequisite: NUT 5010
This course focuses on the nutrition requirements, health issues, and diseases affecting pregnant and postpartum women, females of reproductive age, and infants and children. Epidemiology of maternal and childhood diseases in both developed and developing nations will be discussed. This course will integrate clinical and community evidence based guidelines and recommendations to provide a comprehensive overview of best practices in treating maternal and child nutrition issues. Counseling techniques and strategies for encouraging behavior change will be discussed for different socio-environmental domains.
Explores common pathophysiological conditions and diseases to provide an in-depth analysis of the role of diet in disease prevention, development, and treatment. Students will apply and evaluate assessment methods (e.g. anthropometric, biochemical, and clinical) and interpret assessment results to accurately diagnose nutritional status and plan interventions. Topics include the nutrition care process, evidence-based practice, coding and billing, and education in clinical settings. Evaluation of energy balance and nutritional needs during physiological stress or illness will be discussed. Course will be taught using case-based learning and application of primary research.
Prerequisite: NUT 4800 or equivalent and NUT 5011
Content focuses on advanced clinical practice topics to support clients’ self-management of diseases, nutrition care support program development, research analysis and communication, and clinical management. Clinical management topics include strategic and operational planning, analysis of clinical practices and procedures, effective leadership, and development of quality improvement and standards of care procedures. Students will evaluate published research and apply findings to clinical practice case studies.
Prerequisite: NUT 5030
Provides students with an opportunity to apply nutrition knowledge and skills in the development of entrepreneurial, community, clinical, or government-based prevention programs. Students will begin planning prevention programs, including conducting needs assessments, critiquing past research, developing interventions and applying behavioral theories to program planning. Additional topics include entrepreneurial strategies for program planning, epidemiology, and current government and private community nutrition programs and practices.
Prerequisite: NUT 5030 and NUT 5031
Provides students with an opportunity to implement and evaluate community or clinical nutrition interventions and strategies. Students will participate in grant writing and budget development, community or clinical nutrition program implementation, applying evidence-based strategies, evaluating program effectiveness and dissemination of program outcomes. Effective communication and collaboration with nutrition partners in the community will be emphasized.
Prerequisite: NUT 5070
Content focuses on the critical evaluation, presentation, and discussion of current literature and research in the field of nutrition to promote effectiveness in public speaking and professional written communication.
Prerequisite: NUT 5060
Content focuses on advanced skill development related to dissemination of current literature and research in the field of nutrition to promote effective public speaking and professional written communication.
Prerequisite: NUT 5080
Content focuses on allowing students to gain experience in the planning of nutrition research focused on addressing issues related to diverse populations. Emphasis will be placed on successful group research collaborations, effective study design and development, research ethics, and research protocol approval.
Prerequisite: NUT 5040
Content focuses on allowing students to gain experience in conducting nutrition research focused on addressing issues related to diverse populations. Emphasis will be placed on successful group research collaborations, study protocol implementation, data collection and analysis.
Prerequisite: NUT 5090
Content focuses on allowing students to gain experience in conducting nutrition research focused on addressing issues related to diverse populations. Emphasis will be placed on successful group research collaborations, appropriate interpretation of data analysis results, and dissemination of research findings.
Prerequisite: NUT 5091