Nutrition and Dietetics Major, B.S.

The mission of the MSU Denver Didactic Program in Dietetics (DPD) is to prepare diverse students from the Denver Metropolitan area for successful careers in food, nutrition and dietetics by providing quality education in the core knowledge requirements for the registered dietitian that is culturally sensitive and instills a desire for life-long learning.

Goal 1: Prepare students for a career using their knowledge of food, nutrition and dietetics.

Objectives:

1. The program’s one-year pass rate (graduates who pass the registration exam within one year of first attempt) on the CDR credentialing exam for dietitian nutritionists is at least 80%.
2. Seventy percent of graduates will report being employed in food, nutrition and dietetics; in graduate school; or in a supervised practice within 1 year of graduation.
3. Eighty percent of graduates in supervised practice rate themselves as prepared.
4. Supervised practice program directors rate at least 80% of graduates as prepared for supervised practice.

Goal 2: Students from a diverse background will graduate and be successfully placed in jobs, internships or graduate school.

Objectives:

1. At least 80% of full-time students who enter the program complete the program/degree requirements within three years (150% program length). At least 80% of part-time students complete the program/degree requirements within four and a half years (150% of the program length).
2. 35% of students will be males, persons of color, Hispanic, non-traditional age (> 25 years at admission), Military Veterans, LGBT+ or have documented disability.
3. Fifty percent of program graduates apply for admission to a supervised practice program prior to or within 12 months of graduation.
4. Thirty percent of graduates are admitted into a supervised practice program within 12 months of graduation.

Goal 3: Students will embrace life-long learning to improve professional practice by participating in continuing education after graduation.

Objective:

1. Seventy percent of graduates responding to the graduate survey indicate they have attended or participated in a continuing education activity such as a seminar, conference, webinar or self-study

Programs outcome data are available upon request by emailing: [email protected]

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.

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 provides students with an opportunity to explore leadership concepts in Nutrition and Health. Students will study different leadership theories and practice the application to specific situations they may experience in the health care field. Students will also perform self-assessments related to learning and leadership styles, practice self-advocacy and promote team involvement. Emphasis will be placed on interdisciplinary relationships, leadership as it relates to employees of different backgrounds and experiences, and the application of the appropriate leadership theory.

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.