Courses Details

NUTR578 Practical Projects

  • Graduate level
  • Fall, Winter, Spring-Summer term(s)
  • 1-4 Credit Hour(s)
  • Instructor(s): Staff
  • Description: Practical Projects is the application of theory and principles of Nutritional Sciences to individual community-based public health settings. Course requirements include an approved practical project related to Nutritional Sciences in consultation with a faculty advisor. The experience is documented in an integrative paper demonstrating the scientific application of NS theories and principles to the practical project. May be elected more than once. Enrollment is limited to NS students with at least two full terms completed prior to registration.
  • Course Goals: To provide students with the opportunity to apply theory and principles of Nutritional Sciences to individual community-based public health settings.
  • Competencies: Depending upon the agency and type of work, the following competencies will be met: 1.Gather, evaluate and interpret nutrition information to assess, plan, implement, and evaluate food and nutrition programs. 2.Utilize appropriate nutritional assessment methods to prioritize nutrition concerns of individuals and target populations. 3.Assess populations in organizational and population-based settings through collection of quantitative and qualitative data. 4.Apply theoretical frameworks and research evidence to inform public health actions. 5.Apply epidemiologic and statistical methods to nutrition assessment, action, and/or evaluation.