NS 6250

Community Nutrition in Action

Course Description

Course information provided by the Courses of Study 2024-2025.

Provides students enrolled as dietetic interns with supervised, in-depth experiences in a community nutrition program and fosters the integration of research, theory, and practice. Through placements in community programs, students gain experience in program administration and in assessing, designing, implementing, and evaluating food and nutrition programs for targeted populations through public and private organizations. In weekly seminars (and other seminars and observations as arranged) students integrate theory and practice, reflect upon their placement experience, learn about community nutrition research, and explore the many issues facing community food and nutrition practitioners.

When Offered Fall.

Permission Note Enrollment limited to: Dietetic Interns.

Course Attribute (CU-CEL)

• Identify indicators and measure outcomes appropriate for food and nutrition services and programs. CRDN 1.1: Select indicators of program quality and/or customer service and measure achievement of objectives. CRDN 1.3: Justify programs, products, services, and care using appropriate evidence or data.
• Apply evidence-based guidelines; conduct systematic reviews and scientific literature in the nutrition care process model and other areas of dietetics practice. CRDN 1.3: Justify programs, products, services, and care using appropriate evidence or data.
• Develop nutrition care plan for population groups across the lifespan, i.e., infants through geriatric and a diversity of people, cultures, and religions.CRDN 3.1: Perform the Nutrition Care Process and use standardized nutrition language for individuals, groups and populations of differing ages and health status, in a variety of settings.
• Develop and demonstrate effective communications skills using oral, print, visual, electronic, and mass media for community-based food and nutrition. CRDN 3.7: Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and digital media
• Relate organizational processes and tools applied in human resource functions of community nutrition agencies. CRDN 4.1: Participate in management functions of human resources (such as training and scheduling). CRDN 4.8: Develop a plan to provide or develop a product, program or service that includes a budget, staffing needs, equipment and, supplies.
• Apply systems theory and a process approach in organizational decision–making, planning, and goal setting. CRDN 1.2: Evaluate research and apply evidence-based guidelines, systematic reviews, and scientific literature in nutrition and dietetics practice
• Differentiate between public and private policies; processes involved in development and impact on public health, the food supply, food security, and community food systems. CRDN 2.1: Practice in compliance with current federal regulations and state statutes and rules, as applicable, and in accordance with accreditation standards and the Scope of Practice for the Registered Dietitian Nutritionist, Standards of Practice, Standards of Professional Performance, and Code of Ethics for the Profession of Nutrition and Dietetics.
• Design and supervise quality improvement, including systems and customer satisfaction, for community dietetics practice. CRDN 1.3: Justify programs, products, services, and care using appropriate evidence or data. CRDN 2.7: Apply change management strategies to achieve desired outcomes.
• Use current informatics technology to develop, store, retrieve and disseminate information and data. CRDN 4.4: Apply current informatics technology to develop, store, retrieve, and disseminate information and data.
• Think critically and critique the impact of food, nutrition, nutrition education, and the food system on public health. CRDN 1.5: Incorporate critical-thinking skills in overall practice.

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