237| practice. Prerequisite: Admission to the nursing program. Co-requisite: NURS 475. NURS 498 Integration of Evidence Based Nursing Practice (3-0-3), spring only. Integrates all nursing competencies in complex multiple patient care situations for individual and health care system effectiveness. Prerequisite: Admission to the nursing program. NURS 701 DNP Role (3-0-3). This course analyzes the roles and responsibilities of DNPs and the competencies required for practitioner, leader, advocate, collaborator, and clinical scholar. Students will apply theoretical/conceptual frameworks that support implementation of the DNP role in a variety of health care delivery settings and evaluate their effectiveness. NURS 703 Informatics to Improve Patient Care (3-0-3). Students explore information technology and patient care technologies to improve patient outcomes in a variety of settings. Students focus on designing databases for clinical projects and collecting and analyzing appropriate and accurate data in order to predict and analyze outcomes of care. Further, students use this analysis to identify gaps in evidence for practice and thus, improve patient care delivery. Prerequisite: NURS 701. NURS 705 Applied Statistics and Research (3-0-3). This course explores research designs, improvement science, and statistical analysis to analyze evidence-based practice literature and protocols to improve healthcare delivery. As part of the course of study, students develop the need for a DNP scholarship project through a comprehensive literature review of an identified healthcare problem. Prerequisites: NURS 701 and 703. NURS 712 Epidemiology and Population Health (3-0-3). This course integrates concepts from Epidemiology and Population Health in order to improve aggregate and selected population health. The role of the DNP in improving population health through collaboration with groups, organizations, and networks, and the use of epidemiological applications and technology are emphasized. Prerequisites: NURS 701, 703, and 705.
NUTR 323 Biochemistry of Nutrition II (3-0-3), spring only. Applies biochemistry to nutrient use from consumption through digestion, absorption, distribution, and cellular metabolism and integrates physiological processes from the cellular level through the multisystem operation of the whole organism. Prerequisites: NUTR 221, NUTR 322; CHEM 112/114 or 132/134. NUTR 325 Quantity Food Production and Service (2-4-3), fall. Provides working knowledge of food consumption issues and trends, menu planning, purchasing and procurement of food and equipment. Scheduling, food production, and delivery systems are addressed. The student will demonstrate ability to perform recipe modification and cost. Field experience required. NUTR 327 Nutrition Through the Life Cycle (3-0-3), fall. The study of each life cycle stage concerning nutritional foundations that are essential for positive development and health. It addresses the role of nutrition and factors that influence nutritional status. Nutrition assessment and disease states for each life cycle are studied. Prerequisite: NUTR 221. NUTR 328 Community Nutrition (3-0-3), fall. Study of public policy development and current nutrition issues affecting public health. Provides working knowledge of assessment and treatment of nutritional health risks, food availability and access, and community nutrition programs. The student will demonstrate the ability to screen individuals for nutritional risk and determine nutrient needs of individuals and groups in the community. Prerequisite: NUTR 221. NUTR 401 Nutrition Seminar (1-0-1), fall. Explores professional aspects of employment including health care policy and administration, code of ethics, standards of practice, performance improvement, and reimbursement issues. Personal portfolio will be developed. Required of nutrition majors in the NDPD concentration. Prerequisite: junior standing. A capstone course.
Department of Kinesiology and Nutrition (CEHS)
NUTR 421 Nutrition Assessment and Education (3-0-3), spring. Provides information concerning objective measures of nutritional status and determination of responsiveness to medical nutritional therapy. Dietary counseling techniques are explored. Prerequisite: NUTR 221. A capstone and writing-intensive course.
NUTR 120 Nutrition and Wellness (3-0-3), fall, spring. Addresses current trends in nutrition (information and misinformation), food safety, world nutrition and hunger issues, and the impact of nutrients, diet, and weight control on health. It empowers the students to ask questions concerning nutrition and seek answers appropriately. May be used to satisfy University Requirements.
NUTR 423 Food Safety (1-0-1), spring. Provides accurate, sciencebased information on all aspects of handling food and incorporates the latest Food and Drug Administration Food Code in a realistic manner. The nationally recognized ServSafe examination by the National Restaurant Association Educational Foundation will be administered for certification. Prerequisite: NUTR 222.
NUTR 221 Introductory Nutrition (3-0-3), fall. Nutritional needs of various age groups and the influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior presented in a descriptive survey of nutrient requirements and utilization by the human body.
NUTR 425 Medical Nutrition Therapy I (3-0-3), spring. Provides working knowledge of pathophysiology related to nutrition care, medical nutrition therapies, assessment of need for adaptive feeding techniques, and nutritional pharmacology. The student will demonstrate the ability to interpret medical terminology and laboratory parameters, calculate and define therapeutic diets, determine nutrient requirements, and calculate enteral and parenteral formulations. Prerequisites: BIOL 291/293, 292/294; NUTR 322.
NUTR - NUTRITION
NUTR 222 Food Selection and Preparation (2-4-3), fall. Study of basic food science and culinary techniques. The student will demonstrate basic food preparation and presentation. Provides working knowledge of food selection, food safety and sanitation, pleasurable eating, sensory evaluation of food, and food regulations. NUTR 224 Nutrition for Exercise and Sport (3-0-3), spring. Provides comprehensive, accurate, and up-to-date information concerning basic fundamentals of how the active individual can achieve optimal nutrition by fueling before, during, and after exercising. Examines how the athlete can use nutrition to achieve peak performance. NUTR 322 Biochemistry of Nutrition I (3-0-3), fall. Focuses on normal nutrition and physiological function. Applies biochemistry to nutrient use from consumption through digestion, absorption, distribution, and cellular metabolism. It integrates life processes from the cellular level through the multisystem operation of the whole organism. Prerequisites: CHEM 111/113 and CHEM 112/114 or CHEM 131/133 and CHEM 132/134, BIOL 291/293 and BIOL 292/294, and NUTR 221.
NUTR 426 Food Science (2-4-3), spring. Study of experimental methodology, food additives and preservatives, principles of food processing, and biotechnology. Provides working knowledge of sensory and objective evaluation of foods. The student will demonstrate the ability to apply knowledge of functions of ingredients in food. Prerequisite: NUTR 222. NUTR 427 Food System Organization and Administration (3-0-3), spring. Study of management theories and leadership. Provides working knowledge of financial management including interpretation of financial data, determination of costs, and budget preparation. Field experience required. NUTR 428 Medical Nutrition Therapy II (3-0-3), fall only. Provides working knowledge of pathophysiology related to nutrition care, medical nutrition therapies, assessment of need for adaptive feeding techniques, and nutritional pharmacology, including interpreting medical