Dietetics Internship Courses (FCS)

FCS 501 - Community Nutrition Intervention (3 hours)
This course aims to give students the skills to design and evaluate an evidence-based nutrition intervention program. Students will learn about behavior change theory, conducting a needs assessment, designing a program including intervention strategies, and evaluating a program's effectiveness. Prerequisite: Enrollment in MS in Nutrition and Dietetics Program or consent of instructor

FCS 502 - Foundations of Dietetic Practice (1 hour)
An orientation to the Master of Science in Nutrition and Dietetics program and an introduction to the profession of dietetics, as well as professional development for practice. Topics include the history of the profession, legal and ethical consideration, cultural humility, interdisciplinary healthcare teams, mentorship, and professional career development. Prerequisite: Enrollment in the MS program in Nutrition and Dietetics

FCS 505 - Food Development (1 hour)
Hands-on application of food science principles to modify foods to meet nutritional requirements. Prerequisite: FCS 305 or Enrollment in MS in Nutrition and Dietetics Program

FCS 507 - Nutrition Counseling and Assessment (3 hours)
This course will focus on motivational interviewing techniques. Nutritional assessment will be centered around the nutrition care process with an emphasis on nutrition focused physical examinations. Prerequisite: FCS 411 or FCS 511 or concurrent enrollment

FCS 508 - Advanced Food Service Management (3 hours)
Advanced application of theories, principles, and functions of management to a food service system operation. Emphasis on advanced qualitative and quantitative evaluation of food service systems operations. Prerequisite: Enrollment in MS Nutrition and Dietetics Program or consent of instructor

FCS 510 - Topics in Global Wellness (3 hours)
Designed to provide global cultural experiences that focus on nutrition and wellness. Emphasis is placed on the health and wellness systems of different cultures, including complementary and alternative medicine (CAM).

FCS 511 - Medical Nutrition Therapy I (3 hours)
Biochemical and physiological principles underlying dietary modification in the prevention and treatment of various conditions with an emphasis on integrated supervised experiential learning activities. Prerequisite: Admission into MS program in Nutrition and Dietetics

FCS 512 - Medical Nutrition Therapy II (3 hours)
Biochemical and pathophysiological rationale and therapeutic dietary modifications for various disease conditions with an emphasis on integrated supervised experiential learning activities. Prerequisite: B or better in FCS 511

FCS 513 - Cultural Influences in Food and Nutrition (3 hours)
This course explores the cultural influence of food and nutrition with particular attention to the impact that food patterns have on nutritional status and health. Prerequisite: Enrollment in MS Nutrition and Dietetics Program or consent of instructor

FCS 514 - Food Security and Food Systems (3 hours)
Causes and consequences of food insecurity on the health and well-being of individuals and families, as well as the nutritional and political implications these may pose in the local, national and global food systems. Prerequisite: FCS 202 or 303 or enrollment in MS Nutrition and Dietetics Program

FCS 541 - Research Methods in Nutrition and Dietetics (3 hours)
Introduction to concepts, methods, and strategies for research in nutrition and dietetics. Topics include article database search, literature review, the nature of scientific research, research idea conceptualization, formulation of hypotheses and research questions, research proposals, and Institutional Review Board (IRB) requirements. Prerequisite: Enrollment in the MS in Nutrition and Dietetics program or consent of instructor.

FCS 585 - Topics in Family & Consumer Sciences (1-6 hours)
Topics of special interest which may vary each time course is offered. Topic stated in current Schedule of Classes. Prerequisite: senior or graduate standing, and consent of instructor.

FCS 586 - Directed Studies in Family and Consumer Sciences (1-6 hours)
Directed studies in family and consumer sciences through selected readings and written assignments. May be repeated up to a total of 6 credit hours. Prerequisite: graduate standing in FCS; consent of instructor.

FCS 604 - Seminar (1 hour)
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of three semester hours. Prerequisite: Enrollment into DI-MS program or consent of program director

FCS 606 - Nutrition and Wellness (3 hours)
Investigates nutrition principles related to health and wellness throughout diverse groups and community settings. Special emphasis is placed on application of nutritional information to solve problems through critical thinking. Prerequisite: Enrollment into DI-MS program or consent of program director.

FCS 607 - Clinical Dietetics (3 hours)
Designed to provide students with an in-depth review of energy requirements and nutrient metabolism in health and disease; to explore clinical applications and evidence-based practice in various disorders; to apply critical thinking to solve case studies; and to become familiar with current research through literature reviews, group discussions and presentations. Prerequisite: admission to the Dietetics Internship Certificate program.

FCS 609 - Advanced Medical Nutrition Therapy (3 hours)
Designed to equip students with increased understanding of the role of nutrition in various clinical conditions. Students explore clinical applications and evidence-based practice in various disorders. Prerequisite: Enrollment in the DI-MS program or consent of program director

FCS 616 - Applications in Wellness (3 hours)
Designed as a capstone course for the MS-DI program, including preparation for the RD exam and professional portfolio. Hands-on application of nutrition and wellness knowledge and skills is emphasized. Prerequisite: Enrollment in DI-MS program or consent of program director; FCS 606

FCS 640 - Research Methods in FCS (3 hours)
Research Methods in FCS. Concepts, methods, and strategies for research in the social and behavioral sciences. Topics include the nature of scientific research, measurement, types of research, validity of research designs, methods of data collection, and strategies for data analysis. Coding, entry, and manipulation of quantitative data including use of SPSS and its syntax will be addressed. Prerequisite: admission to the Dietetics Internship Certificate program.

FCS 642 - Research Methods in Nutrition Wellness II (3 hours)
Advanced concepts, methods, and strategies for research in nutrition and dietetics. Topics include measurement, survey design, types of research, validity of research designs, methods of data collection, and strategies for data analysis and reporting. Collecting, coding, entry, and manipulation of simple qualitative and quantitative data, and the use of SPSS will be addressed. Prerequisite: Enrollment in DI-MS program or consent of program director; FCS 641

FCS 646 - Statistical Methods in Nutrition Wellness (3 hours)
Exploration of statistical concepts and methods in Nutrition Wellness, from descriptive to multivariate statistics, through entering, coding, and analyzing quantitative data in SPSS, and qualitative data in MS Excel. Prerequisite: Enrollment in DI-MS program or consent of program director.

FCS 688 - Research in Dietetics (0-1 hours)
Designed as a continuation of FCS 640, Research Methods in FCS, individually supervised by a faculty member in FCS. One credit hour. Students will continue to develop the research project and complete and present it. Prerequisite: FCS 640

FCS 695 - Supervised Experiential Learning in Food Service Management (2 hours)
In this course, students will work directly with approved preceptors in the food service setting for a minimum of 200 hours. Prerequisite: B or better in FCS 508

FCS 696 - Supervised Experiential Learning in Community Dietetics (2 hours)
In this course, students will work directly with approved preceptors in the community setting for a minimum of 200 hours. Prerequisite: B or better in FCS 501

FCS 697 - Supervised Experiential Learning in Clinical Dietetics (3 hours)
In this course, students will work directly with approved preceptors in the clinical setting for a minimum of 300 hours. Prerequisite: B or better in FCS 507, B or better in FCS 511, B or better in FCS 512

FCS 698 - Supervised Practice (0-16 hours)
Accreditation standards require that students enrolled in dietetic internship programs receive at least 1200 hours of supervised practice. Students will work directly with approved preceptors in clinical, community, food service, and wellness settings. The dietetic internship director will be responsible for aligning appropriate accreditation competencies to the supervised practice experiences. Satisfactory/Unsatisfactory. Prerequisite: Enrollment in the DI-MS program

FCS 699 - Thesis Research (0-6 hours)
Design and conduct a nutrition/wellness themed-research project. May be repeated for a maximum of six semester hours. Prerequisite: Enrollment in the DI-MS program or consent of program director; FCS 641