Nutrition Supervised Practice I: This course will include 300 hours of experiences in community nutrition settings including Head Start, WIC and schools. Students will observe and practice developing programs and services that promote consumer health, wellness and lifestyle management to individuals and groups. Students will become aware of food support programs and will practice developing materials that address issues of affordability and accommodate the cultural diversity and health needs of various age groups and populations.
Seminar I: This seminar will address issues regarding nutrition needs during pregnancy, lactation, infancy and childhood. Students will be introduced to the theory and practice of assessing nutritional needs of communities. Students will become familiar with multicultural nutrition practices in a variety of ethnic populations.
Supervised Practice II: This course will include 300 hours of experience in clinical nutrition settings. Students will observe, simulate and practice performing the Nutrition Care Process for individuals and populations of differing ages and health status. Students will practice with patients/clients with a variety of medical conditions including weight management, diabetes, and cancer, cardiovascular, gastrointestinal and renal disease. Students will learn how to establish collaborative relationships with patients, clients, health care professionals and administrators.
Seminar II: This seminar will address issues regarding nutrition needs during adolescence, adulthood and geriatrics. Skills will be developed and reinforced on the utilization of standardized language for performing the Nutrition Care Process. The process will include nutritional assessment, diagnosis of nutrition problems, planning and implementing nutrition interventions, and monitoring and evaluating the impact of interventions.
Supervised Practice III: This course will include 200 hours of experience in specialty nutrition areas such as Diabetes Center, Critical Care Units, Dialysis, Pediatrics, Long Term Care and Rehabilitative Centers. Students demonstrate a more advanced level of competency practicing the Nutrition Care Process for individuals and populations of differing ages and health status through performing 100 hours of staff relief.
Seminar III: Students will become aware of public policy activities including both legislative and regulatory initiatives. Students will learn to complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by various practice settings. Students will be introduced to qualitative and quantitative research methodologies. Students will practice the application of evidence-based guidelines, systemic reviews and scientific literature in the nutrition care process model and other areas of dietetic practice.
Food Service and Capstone Project
Supervised Practice IV: This course will include 200 hours in a food service operations environment. Students will have experiences related to strategic application of principles of management and systems in the procurement, production, distribution and service to individuals and organizations. Under supervision, they will perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food. Students will develop a business plan for a product, program or service. Students will participate in projects obtaining and analyzing financial data to assess budget controls and maximize fiscal outcomes.
Capstone Project: Students will spend 100 hours on an individualized rotation/project addressing dietetics and cultural diversity in a Chicago area community (integrated undergraduate). They will write a literature review, abstract, research proposal or grant application and present at a Seminar on Diversity, Food and Social Justice.
Seminar IV: Students will demonstrate professional writing skills in preparing professional communications. Students will be able to identify and describe business and management theories required to deliver programs and quality food and nutrition services. They will Students will participate in preparation and review activities for the Registered Dietitian (RD) examination.
The Program follows Dominican University Academic calendar plus one week prior fall class start date for orientation and no spring break from supervised practice hours.
In order to graduate and sit for the RD Examination, students must complete both the requirements for the BS in Nutrition Science or the Certificate Program and complete the 1200 Supervised Practice, earning a Verification Statement from the Program Director.