Dietetics (DTCS)

Courses

DTCS 300. Contemporary Nutrition. 3 Units.

Provides the essential science foundation needed to adequately comprehend nutrition topics. Includes scientific discussions and a variety of real-life applications and examples. Provides nutrition information that can be utilized by the student to modify his or her diet to meet personal needs. Discusses vegetarian diets and the Seventh-day Adventist approach to health. For students with a limited background in college-level biology, chemistry, or physiology.

DTCS 301. Human Nutrition. 3 Units.

Fundamentals of normal nutrition. Carbohydrates, proteins, fats, vitamins, minerals; their roles in human metabolism. Introduction to nutrition in the life cycle. Per week: lecture three hours.

DTCS 302. Food Selection and Presentation. 5 Units.

Foods and their nutritive values. Changes associated with maturation, preservation, table preparation, transportation, and storage in relation to food safety. Nutritional concepts and cultural food patterns in planning and producing meals. Meal service in family, social, and professional settings. Per week: lecture three hours, practicum six hours. Laboratory fee.

DTCS 304. Community Nutrition. 4 Units.

Education of community members in different areas related to nutrition. Requires knowledge of normal nutrition and life-cycle issues. Nutrition assessment; medical nutrition-therapy topics such as obesity, CHD, diabetes, etc. Legislative processes and politics. Program planning, implementation, management, and evaluation. Counseling, teaching, and facilitating group processes. Interpreting data and research findings. Identifying and accessing community nutrition resources. Community interactions that promote a healthy lifestyle, including but not limited to nutrition topics. Per week: lecture two hours, practicum six hours.

DTCS 305. Professional Issues in Nutrition and Dietetics. 1 Unit.

Growth of nutrition and dietetics as a profession, and the role of the professional in restoration and maintenance of health. Illustrated nontraditional roles of the registered dietitian and dietetic technician, registered. Emphasis on development of professionalism, accountability, and responsibility for life-long learning. Preparation of a professional portfolio.

DTCS 311. Human and Clinical Nutrition for Nursing. 4 Units.

Fundamentals of normal nutrition. Carbohydrates, proteins, fats, vitamins, minerals; their roles in human metabolism. Investigates the role of nutrition at various stages in the life cycle of the individual in health and disease. Nutrition intervention in the prevention and treatment of disease in the clinical setting.

DTCS 312. Clinical Nutrition for Nursing. 2 Units.

Nutrition intervention in the prevention and treatment of disease in the clinical setting.

DTCS 321. Nutrition and Human Metabolism. 4 Units.

Nutritional requirements and metabolism of essential nutrients for the human organism at the cellular level. Focuses on macro- and micronutrients metabolism. Per week: lecture four hours.
Prerequisite: Anatomy and physiology, biochemistry.

DTCS 341. Introduction to Clinical Nutrition. 5 Units.

Basic knowledge of the responsibilities of the clinical dietitian: review of the medical record, documentation in the medical record, medical terminology, and patient interviewing. Clinical management will include normal nutrition needs of individuals across the lifespan, with a focus on pregnancy and lactation normal infant growth and development; childhood and adolescence, with an overview of school feeding programs. Introduces nutrition assessment, adult men and women¹s health issues, geriatrics, anemia, food allergies, vegetarian diets, nutrition quackery, obesity, eating disorders, and ethnic dietary patterns. Per week: lecture three hours, practicum six hours.
Prerequisite: or equivalent; anatomy and physiology with laboratory; introductory chemistry.

DTCS 342. Medical Nutrition Therapy I. 5 Units.

Basic biochemical and physiological conditions that necessitate dietary modifications in the clinical management of the patient, including: cardiovascular disease and hypertension; diabetes; cancer; HIV/AIDS; and other disorders. Continues practice in interviewing and counseling the patient, nutrition assessment and documentation, and use of computer-assisted nutritional analysis. Ongoing study of medical terminology. Advanced topics: lipids, antioxidants, and phytochemicals. Per week: lecture three hours, practicum six hours.
Prerequisite: DTCS 341; or equivalent course.

DTCS 343. Medical Nutrition Therapy II. 5 Units.

Basic biochemical and pathophysiologic processes that necessitate dietary modifications in the clinical management of the patient with pulmonary disease—including cystic fibrosis; digestive disorders; disorders of the liver, biliary system, and pancreas; alcoholism; renal disease; solid-organ transplantation; sepsis/trauma; metabolic disorders; and neurologic disorders—including spinal cord injury and stroke. Continues nutrition assessment, patient interviewing, and counseling. Applies enteral and parenteral nutrition support when indicated in the clinical management of patients with these conditions. Introduces preparation of an in-depth case study. Per week: lecture 3 hours, practicum 6 hours.

DTCS 371. Quantity Food Purchasing, Production, and Service. 5 Units.

Emphasizes methods to achieve quantitative and qualitative standards in quantity food production. Menu planning for institutions. Practicum in food purchasing, production, and service. Open to dietetics students only. Per week: lecture two hours, practicum nine hours.

DTCS 372. Food Systems Organization and Management. 4 Units.

Studies food-service systems. Effective utilization of resources within the food system. Computer application in food-systems management. Per week: lecture two hours, practicum six hours.

DTCS 395. Nutrition and Dietetics Practicum. 12 Units.

Supervised experience in medical nutrition therapy, community, and administrative dietetics in hospitals, outpatient clinics, public health departments, and food systems. Performance review and evaluation. Ten weeks (400 clock hours) during the summer at the end of the junior year.

DTCS 405. Senior Seminar. 1 Unit.

Develops professional skills, team efforts to market nutrition in the community, volunteer efforts in the community, professional networking, and special topics as determined by nutrition and dietetics faculty. Emphasizes professional portfolio and transition to entry-level nutrition educator/dietitian/food service director. Introduces preparation of an in-depth case study.

DTCS 442. Nutrition Counseling. 3 Units.

Applies techniques of nutrition counseling, with emphasis on improving skills in verbal and nonverbal communication, assertiveness, dealing with cultural differences, dealing with death and dying. Skills in administration for the nutrition counselor. Ethical implications in health care. Per week: lecture two hours, practicum three hours.

DTCS 445. Nutrition Care Management. 4 Units.

Applies operations analysis, financial management, quantitative decision making, and productivity-management techniques to enhance the delivery of nutrition care. Staff justification, continuous quality improvement, reimbursement for nutrition services, case management, and entrepreneurship.

DTCS 452. Advanced Nutrition. 4 Units.

Presents advanced topics of normal nutrition, with emphasis on case studies to illuminate metabolic pathways and effects of disease.

DTCS 453. Advanced Medical Nutrition Therapy. 3 Units.

Case-study approach to the theory and application of critical-care nutrition to complex medical conditions. Interprets and synthesizes the following information: fluid and electrolyte balance, acid/base balance, vital signs, ICU monitoring forms, interpretation of laboratory data and diagnostic tests, medical and surgical history, and drug/nutrient interactions. Focuses on a problem-list approach to nutrition assessment, documentation, intervention, and outcome evaluation. Clinical rotation in critical-care setting. Per week: lecture two hours, practicum three hours.

DTCS 461. Food Science. 4 Units.

Chemical, physical, and biological effects of maturation, processing, storage, and preservation on the structure, composition, palatability, product quality, and microbiological safety of food and its additives. Per week: lecture four hours, laboratory three hours. Laboratory fee.
Prerequisite: Basic foods, human nutrition, organic chemistry.

DTCS 473. Medical Nutrition-Therapy Affiliation. 6,12 Units.

Student applies knowledge and skills in clinical facilities as s/he works with a staff dietitian and confers with supervisor to develop and enhance advanced-level professional competence. Student completes a major project relating to medical nutrition therapy. For 6 units, minimum of five weeks (200 clock hours); for 12 units, minimum of ten weeks (400 clock hours). May take more than once for credit.

DTCS 476. Exercise Physiology in Medical-Nutrition Therapy. 3 Units.

Basic preparation for development and leadership of exercise programs. Includes: exercise-physiology training, acute and chronic effects of exercise, simple assessment of fitness, role of exercise in prevention of common health problems, and management of selected risk factors. Discusses endurance, strength, flexibility, and aerobic exercises. Laboratory included.
Prerequisite: Anatomy and physiology.

DTCS 499. Nutrition and Dietetics Independent Study. 1-5 Units.

Project or paper to be submitted on a topic of current interest in an area of nutrition and dietetics. Regular meetings provide the student with guidance and evaluation. Elected on the basis of need or interest.

DTCS 504. Metabolism of Nutrients. 5 Units.

The study of normal metabolism of carbohydrates, lipids, and proteins. Includes vitamin and mineral involvement, as well as metabolic changes due to the presence of various hormonal states.

DTCS 505. Graduate Seminar—Portfolio. 2 Units.

Discusses issues related to the profession of technology and its application in the delivery of nutrition care. Student portfolio documents personal development of advanced management and leadership skills.

DTCS 506. Professional Seminar in Nutrition and Dietetics. 1 Unit.

Review and application of topics in nutrition and dietetics in preparation for professional practice and the registration examination for dietitians. Student presentations covering professional competencies and material essential for high-level practice.

DTCS 510. Public Health Nutrition Issues and Policies. 3 Units.

Nutrition policies and interventions that lead to prevention of and care for diseases prevalent in the community. Genetic and environmental influences related to nutrition health studies.

DTCS 517. Carbohydrates and Lipids. 4 Units.

A comprehensive study of the sources, metabolism, and function of carbohydrates and lipid—including their influence on human health and disease states.

DTCS 518. Proteins, Vitamins and Minerals. 4 Units.

A comprehensive study of the sources, metabolism, and function of proteins, vitamins, and minerals—including their influence on human health and disease states.

DTCS 519. Functional Foods and Phytochemicals. 2 Units.

Study of phytochemicals and their impact on treatment and prevention of diseases and their role in health maintenance.

DTCS 525. Nutrition Care Marketing. 3 Units.

Applies marketing concepts to health care-delivery systems and food and nutrition services. Emphasizes strategic market-management approach for developing and evaluating strategies and programs in food and nutrition services. Includes development of a case study in nutrition care marketing.

DTCS 526. Pharmacology in Medical Nutrition Therapy. 2 Units.

Pharmacology at the graduate level, including kinetics, dynamics, and therapeutics of drugs. Basic definitions, sources of information, classification of drugs, and principles and mechanisms of drug actions. Emphasizes drug-nutrient interactions.

DTCS 534. Pediatric Medical Nutrition Therapy. 3 Units.

Management of the nutrition needs of the pediatric population. Focuses on growth and development in the normal and abnormal child. Addresses the biochemical and physiological conditions that necessitate dietary modifications in the clinical management of the patient. Per week: lecture 2 hours, practicum 3 hours.

DTCS 536. Health Care Financial Management. 3 Units.

Management of the nutrition care-management system involving prospective reimbursement and dietitian billing, business plan development, budget development and analysis of budget variances, operation statements, and productivity related to a department budget.

DTCS 542. Nutrient Delivery, Education, and Counseling. 2 Units.

Techniques and models used in the nutrition intervention step of the nutrition care process. Investigates food/nutrient provision, education (assessment to evaluation), counseling (theoretical basis/approach and strategies); as well as coordination of nutrition care.

DTCS 544. Medical Nutrition Therapy II. 5 Units.

Basic biochemical and pathophysiologic processes that necessitate dietary modifications in the clinical management of the patient with pulmonary disease—including cystic fibrosis; digestive disorders; disorders of the liver, biliary system, and pancreas; alcoholism; renal disease; solid-organ transplantation; sepsis/trauma; metabolic disorders; and neurologic disorders—including spinal cord injury and stroke. Continues nutrition assessment, patient interviewing, and counseling. Applies enteral and parenteral nutrition support when indicated in the clinical management of patients with these conditions. Introduces preparation of an in-depth case study. Graduate level project will be required. Per week: lecture 3 hours, practicum 6 hours.

DTCS 545. Nutrition Care Management. 4 Units.

Applies classical management theories and current application in the delivery of nutrition care; applies continuous quality management, staffing decision making, operations analysis, business planning, quantitative decision making, and productivity-management techniques to enhance the delivery of nutrition care. Includes reimbursement for nutrition services, servant leadership, case management, and entrepreneurship. Major paper due at end of quarter.

DTCS 554. Advanced Medical Nutrition Therapy. 3 Units.

Uses case-study approach to apply critical care nutrition to complex medical conditions. Interprets and synthesizes decision information regarding fluid and electrolyte balance, acid-base balance, vital signs, ICU and surgical history, and drug-nutrient interactions. Focuses on problem-based evaluation. Develops and analyzes a clinical case study. Emphasizes geriatric care and the special needs of this population.

DTCS 564. Topics in Vegetarian Nutrition. 2-3 Units.

A look at the origins and growth of the vegetarian movement, exploring the various types of vegetarian diets and their impact on the health of the human body and the environment. Studies menu planning guidelines for states of health and disease. A major paper on one of the vegetarian topics required for the additional unit.

DTCS 566. Food Chemistry and Experimental Foods. 4 Units.

Chemical, physical, and biological changes of food in processing and preservation. Experimentation in recipe development and improving the nutritional quality of food.

DTCS 574. Advanced Food Systems Management. 3 Units.

Develops competencies in total quality management; quality control; production planning, including forecasting production demand; linear programming; program evaluation and review technique (PERT); productivity management, including line balancing; financial management, including economics; food and labor cost control; budgeting project; and financial analysis of operations. Per week: lecture 3 hours, practicum three hours.

DTCS 575. Food Systems Management. 4 Units.

Develops administrative skills in effective management of food systems. Qualitative and quantitative standards, budget development and analysis, labor-management relations, computer-assisted information system.

DTCS 576. Exercise Physiology in Medical Nutrition Therapy. 3 Units.

Develops leadership in the development and presentation of exercise programs. Includes exercise-physiology training, acute and chronic effects of exercise, simple assessment of fitness, role of exercise in prevention of common health problems, and management of selected risk factors. Discusses endurance, strength, flexibility, and aerobic exercises. Laboratory included.

DTCS 579. Capstone Course in Nutrition Care Management. 3 Units.

Develops a systems viewpoint of advanced management skills and application of technology. Advanced application of operations management in nutrition care management; development and application of high ethical standards in all aspects of the profession—including patient care, purchasing, and human-resource management. Delivery of food in emergency or crisis situations. Identification of trends that affect the operation of the department—including sustainable food supplies, organic foods, and modified foods.

DTCS 584. Contemporary Issues in the Dietetic Profession. 4 Units.

Investigates nutrition trends in the public arena. Reviews current nutrition topics in popular literature, with evaluation of health implications using peer-reviewed evidence.

DTCS 585. Operations Management in Food and Nutrition Services. 4 Units.

Develops conceptual skills in operation of a food or nutrition service using quantitative decision making, forecasting, planning tools, development of quality standards and control mechanisms, job design, layout, work measurement, inventory control, and information systems.

DTCS 589. Capstone Course in Nutrition and Dietetics. 3 Units.

Develops a systems viewpoint of advanced medical nutrition therapy, management skills, and application of technology. Advanced application of operations management in nutrition care; development and application of high ethical standards in all aspects of the profession—including patient care; and human-resource management. Identifies trends that affect the operation of the department.

DTCS 599. Nutrition and Dietetics Independent Study. 1-5 Units.

Project or paper to be submitted on a topic of current interest in an area of nutrition and dietetics. Regular meetings provide the student with guidance and evaluation. Elected on the basis of need or interest.

DTCS 605. Nutrition Seminar. 1 Unit.

Study and discussion of current topics in nutrition. Requires a major paper, including meta-analysis of literature and presentation of a nutrition topic.

DTCS 694. Research. 1-8 Units.

Independent research for doctoral degree candidates and qualified master's degree students on problems currently being studied in the department, or in other department(s) with which they collaborate. Research program arranged with faculty member(s) involved. Minimum of 100 hours required for each unit of credit. Written report required.

DTCS 696. Nutrition Care-Management Project. 6 Units.

Develops a nutrition care-management project.

DTCS 777. Food Systems Management Affiliation. 6 Units.

Five weeks (200 hours) of supervised experience in food systems management in health care or school food service. May be repeated for additional credit.
Prerequisite: DTCS 575.

DTCS 778. Clinical Nutrition Affiliation. 6,12 Units.

Student applies knowledge and skills in clinical facilities as s/he works with a staff dietitian and confers with supervisor to develop and enhance advanced-level professional competence. Student completes a major project relating to medical nutrition therapy. For 6 units, minimum of five weeks (200 clock hours); for 12 units, minimum of ten weeks (400 clock hours). May be repeated for additional credit.

DTCS 795. Nutrition and Dietetics Graduate Practicum. 12 Units.

Supervised professional practice in medical nutrition therapy, community nutrition, and food systems management. Professional experiences in health care, public health centers, and food production facilities. Performance review and assessment, written weekly reports of learning achieved, and review. May be repeated for additional units. Ten weeks (400 clock hours) during the summer term.