NUTR 405: Community and Cultural Nutrition
Prerequisite: NUTR 214. NUTR 316, NUTR 317 and Senior standing
Credit Hours: (3)
Students will study the cultural food patterns and the means of assessing and meeting nutritional needs of a community.
Note(s): Students cannot receive credit for both NUTR 405 and NUTR 314.
Detailed Description of Content of Course
Knowledge from various disciplines, and nutrition have been blended with a goal of communicating three major points: that the relationships between people, their culture and society, and their food are complex; an awareness that food issues are global, as well as some actions that can and are being taken; and how combining nutritional and social science skills can increase success in helping people meet their nutrient needs. In addition, this course provides a new and stimulating approach to community nutrition by fully developing the skill needed by community dietitian/nutritional and health professionals.
Detailed Description of Conduct of Course
The course will include lecture, videos and oral student presentations and community projects. The course is designed to not only provide students with knowledge of the nutritional needs of a community but they may implement a plan to meet that need.
Goals and Objectives of the Course
Students will have a basic knowledge of:
- Lay and technical writing
- Media presentations
- Interpersonal communication skills
- Educational theory and techniques
- Public speaking
- Educational materials development
- Public policy development
- Health behaviors and educational needs of diverse populations
- Economics and nutrition
- Needs assessments
- Sociocultural and ethnic food consumption issues and trends
- Availability of food and nutrition programs in the community
- Local, state, and national food security policy
- Food and nutrition laws/regulations/policies
- Food availability and access for the individual, family, and community
- Evolving methods of assessing health status
- Influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior
- Program planning, monitoring, and evaluation
- Health care policy and administration
- Health care delivery systems
- Current reimbursement issues, policies, and regulations
Students will have demonstrated ability to:
- Use oral and written communications in presenting an educational session for a group
- Explain a public policy position regarding dietetics
- Use current information technologies
- Interpret current research
- Screen individuals for nutritional risk
- Collect pertinent information for comprehensive nutrition assessments
- Translate nutrition needs into food choices and menus for people of diverse cultures and religions
Evaluation of the student will be determined from exams, projects, oral presentation, final exam, class participation, and attendance.
Other Course Information
This course, in part, fulfills the requirements for the Didactic Program in Dietetics approved by the American Dietetic Association.
Review and Approval
December 2002 Updated Anne Alexander, Chair
March 28, 2012 Revised