Nutrition and Dietetics (NTDT) - Didactic Program (DPD)

ESSM 110 Principles of Food Preparation (4)
Introduction to food buying, food preparation, food storage, and dietary planning in accordance with scientific principles of nutrition. LEC 2, LAB 2. Offered: Fall and Jan Term only.

ESSM 210 Introduction to Nutrition and Dietetics (2)
Survey of career opportunities in the health field and introduction to computer software pertinent to future career-related opportunities. Offered: Fall only.

ESSM 216 Personal Nutrition (4)
Introduction to nutrition for personal lifestyle choices. Includes study of digestion, absorption, and metabolism of nutrients. Recent advancements in nutrition, application to meal planning, and strategies for selecting nutritionally balanced foods are also presented. Offered: Fall only.

ESSM 300 Foundations of Nutrition (4)
Study of fundamental principles of normal nutrition and their relation to the health and physical fitness of individuals. Prereq: NTDT 216. Offered: Fall only.

ESSM 310 Lifecycle Nutrition (4)
Rapidly moving study of nutrition in the lifecycle from infancy through advancing years. Emphasis on application of the nutritional requirements and guidelines in each age group to dietary planning and intake. Prereq: NTDT 216. Offered: Spring only.

ESSM 312 International Foods (4)
Survey of foods and meal planning from various regions of the world. Emphasis on planning, preparing, and serving typical authentic meals each day from different countries. Special customs and geography are reflected in foods served. Offered: Jan Term and summer only.

ESSM 350 Community Nutrition Education (4)
Study of community-based programs with nutrition components, including work-site wellness, health promotion, schools, day-care programs, and health clinics. Programs in these areas include nutrition screening and assessment, feeding programs and assistance, plus health promotion and disease prevention. Emphasis on development of counseling skills and use of resources to take into account cultural differences and to develop nutrition education plans, goals, and programs for community groups. Prereq: NTDT 216. Offered: Fall only.

ESSM 370 Externship (4)
In-depth study and practical experience in nutrition and dietetics. Students work with a dietetic preceptor for approximately 120-160 hours. For junior-level and senior-level students. Offered: Jan Term and summer only.

ESSM 383 Research Methods (2)
Introduction to research methods in nutrition. Drawing on examples from the discipline, this course introduces students to the basic elements of scientific thought and stages in the quantitative research process. Students design a research project that is completed in the senior research course to follow. Offered: Fall only.

ESSM 410 Medical Nutrition Therapy I (4)
Study of dietary deficiencies as they relate to disease. Emphasis on those diseases which may be improved and/or corrected through diet. Prereq: NTDT 216 or NTDT 300. Offered: Fall only.

ESSM 411 Medical Nutrition Therapy II (4)
Study of the dietary deficiencies that relate to disease and the nutritional health of the patient in the hospital or community setting. Students learn through case studies. Emphasis on development of nutrition care plans for selected patients and disease states. Preventive dietary and health practices are also discussed. Prereq: NTDT 410. Offered: Spring only.

ESSM 412 Quantity Food Production and Management (4)
Study of planning, preparation, and presentation of meals for groups larger than 50. Includes catering, banquets, cafeteria, and hospital food service. Special consideration is given to buying, menu developing, producing, and serving food. Also includes visits to local hospitals and restaurant food services. LEC&LAB: 5. Prereq: NTDT 110. Offered: Fall only.

ESSM 413 Food Service Organization and Management (4)
Study of equipment, personnel, and cost in the management of large quantity food services. Includes guest professional lectures and site visits to local food service operations. LEC&LAB: 5. Prereq: NTDT 412. Offered: Spring only.

ESSM 414W Experimental Foods (4)
Scientific approach to the factors involved in preparation of standard food products. Experimental methods and techniques are employed in planning, preparation, and evaluation of food products. LEC&LAB: 4. Prereq: NTDT 110. Offered: Spring only.

ESSM 416W Advanced Nutrition and Metabolism (4)
Advanced study of nutrients and their absorption, metabolism, and excretion by the body. Emphasis on nutritional excess and deficiencies, and the effects these have on human tissues. Prereqs: CHEM 301 and CHEM 350. Offered: Spring only.

ESSM 483W Senior Research (2)
Study and application of research methods and techniques in nutrition and dietetics. Prereq: NTDT 383; and senior status, or permission of the instructor. Offered: Fall only.

ESSM 490 Senior Seminar (2)
Capstone course for nutrition and dietetics majors, covering professional issues and responsibilities, including Dietetic Internship application. Should be taken in the final semester of the senior year. Offered: Spring only.

ESSM 493 Problems in Nutrition (1-4)
Individual topic in nutrition selected by the student. Topic may be one not examined in depth in a regular course or research the student needs to complete to meet foundational knowledge and skills required by an ADA Didactic Program in Dietetics. Offered: See adviser.