DPD/MS/DI Curriculum and Degree Requirements

Basic introduction to field of psychology; topics include theories and findings governing learning, memory, perception, development, personality, social and abnormal psychology. Three hours large lecture and one hour discussion section or three hours of small lecture class with no discussion sections. Students are required to participate as subjects in psychology studies. 4 cr. either sem. Effective Fall 2018, this course fulfills a single unit in each of the following BU Hub areas: Social Inquiry I, Critical Thinking. Effective Fall 2019, this course will fulfill a single unit in each of the following BU Hub areas: Social Inquiry I, Critical Thinking, Ethical Reasoning. (Credits: 4)

Undergraduate Prerequisites: (CASBI211 OR CASBI315) or consent of instructor - Application of physiological principles under different exercise conditions. Integration of the body systems in performance of exercise, work, and sports; immediate and long-range effects of these activities on the body. Laboratory includes the measurement of physiological parameters under extreme conditions. (Credits: 4)

Limited to students in the DPD/MS/DI nutrition program. This course draws on principles of anatomy, physiology, and biochemistry to deepen students’ understanding of macro- and micro nutrients, digestion, and metabolism in preparation for applied discussions of individual- and policy-level tools to support healthy eating, dietary patterns for chronic disease prevention, and global nutrition challenges. (Credits: 4)

This course provides an overview of biostatistical methods, and gives students the skills to perform, present, and interpret basic statistical analyses. Topics include the collection, classification, and presentation of descriptive data; the rationale of estimation and hypothesis testing; analysis of variance; analysis of contingency tables; correlation and regression analysis; multiple regression, logistic regression, and the statistical control of confounding; sample size and power considerations; survival analysis. Special attention is directed to the ability to recognize and interpret statistical procedures in articles from the current literature. Students will use the R statistical package to analyze public health related data. * Can't be taken together for credit with SPH PH 717 (Credits: 3)

Prerequisite: SAR HS551. Limited to graduate students in the DPD/MS/DI nutrition program. This course provides an in in-depth didactic and laboratory review of the physical and chemical properties of carbohydrates, proteins, fats and water. Each macronutrient is discussed from its smallest starting molecule to its complex role in food items. Other related topics include food safety and food-borne illness, food preservation and processing, culinary techniques, food regulations and standards, food additives, food technology, and subjective evaluation of food. The laboratory requirement applies the food science principles through hands-on experiments in the kitchen setting. (Credits: 4)

Corequisite: SAR HS500. Limited to graduate students in the DPD/MS/DI nutrition program. This course provides an in-depth exploration of foodservice systems, emphasizing key subsystems such as procurement, production, distribution and service, and food safety and sanitation. Students will apply management theories to operation and service development, examine strategies to optimize quality, control costs, enhance customer and employee satisfaction, manage conflict, and interpret financial data to enhance financial accountability. The course also examines regulatory compliance and continuous quality improvement methods. Students will demonstrate their knowledge through practical applications and the development of a comprehensive plan for a foodservice organization. (Credits: 4)

Prerequisite: SAR HS551. - Limited to graduate students in the DPD/MS/DI nutrition program. - This course focuses on the changing nutritional requirements from infancy, childhood, and adolescence through older adulthood. Nutritional needs specific to pregnancy and lactation will be discussed. Emphasis is placed on understanding biological requirements as well as the behavioral, socioeconomic, and cultural factors associated with meeting nutrition requirements throughout the life span. (Credits: 4)

Prerequisite: SAR HS551 or equivalent. This course will introduce students to nutrition in the community with special emphasis on the role of nutrition environments and food systems in health promotion and disease prevention. Taught in the context of a public health model, this course will address the nutritional needs of individuals within specific subgroups of the population -- infants, children, adolescents, adults, and older adults, with specific focus on nutritionally vulnerable segments of the population at each life stage including those who are urban, of low education and/or low SES, nutrition insecure, pregnant/lactating individuals, and members of minoritized populations. The course will include the study of nutrition policy, large food programs, and community-based interventions targeting at-risk segments of the population to promote health and lower risks for chronic disease. (Credits: 4)

Prerequisite: SAR HS561. - Limited to graduate students in the DPD/MS/DI nutrition program. - This course will cover the pathophysiology of diseases paired with appropriate medical nutrition therapy related to nutrition care and disease management. Nutrition screening, nutritional assessment and nutrition care plan formulation will be discussed. Individual disease states covered include malnutrition, osteoporosis, anemias, cardiovascular disease, hypertension, diabetes, eating disorders, and weight & hormones. Diet plans and nutrition education interventions are discussed along with documentation and monitoring/evaluation of the nutrition care plan. (Credits: 4)

Prerequisite: SAR HS584. - This course is a continuation of SARHS584 and is limited to graduate students in the DPD/MS/DI nutrition program. This course focuses on medical nutrition therapy for various disease states, including gastrointestinal disease, kidney disease, cancer, AIDS, cystic fibrosis, and inborn errors of metabolism. This course also covers the metabolic response to trauma and critical illness and the importance of nutritional therapy in these states. The use of parenteral and enteral nutrition, intravenous catheters, and feeding tubes will be covered. Diet and drug interactions as well as nutritional genomics also will be discussed. Students will use case studies to learn to apply their knowledge of nutrition care to the treatment of patients with various diseases. (Credits: 4)

This course prepares students with the knowledge, skills and attitudes necessary for inter-professional collaborative practice. Over a series of modules, students work with students from other health disciplines to explore professional roles and team communication strategies which enable person-centered, collaborative care. The course also discusses the influence of interpersonal dynamics and the team management of ethical issues, as well as concepts relevant to advancing inter-professional practice. In this course, students also apply their knowledge and skills through case-based activities. (Credits: 0)

Prerequisite: SAR HS551; Limited to students in the graduate nutrition program. - This course examines epidemiologic methods for investigating the role of diet in long-term health. Students learn to critically review the epidemiologic evidence relating diet, anthropometry, biomarkers, and physical activity to heart disease, cancer, and other chronic health conditions including obesity and diabetes. The methodological issues covered include epidemiologic study design; dietary and nutritional status assessment; issues of bias, confounding, effect modification and measurement error; and interpretation of research findings including an understanding of statistical modeling. Students critically review and present on published research. Students will be able to apply this knowledge to interpret scientific literature and participate in nutrition-related research. (Credits: 4)

Prerequisites: CAS CH373 and SAR HS551.This course provides an in-depth exploration of the biochemical processes that govern human nutrition. Building on foundational knowledge of nutrition and biochemistry, students will examine the metabolism of macronutrients (carbohydrate, proteins, and lipids) and select micronutrients, focusing on their chemical properties, digestion, absorption, distribution, and cellular metabolism. Emphasis will be placed on the regulation and integration of metabolic pathways in various physiological states, as well as the interplay between nutrition, metabolism, health, and disease. (Credits: 4)

Prerequisite: SAR HS585. - Limited to graduate students in the DPD/MS/DI nutrition program. - This course provides a review of and an opportunity to implement all aspects of the nutritional care process. Through classroom discussion of case studies as well as experiences at in- and out-patient facilities, students will gain expertise in the provision of nutritional care. (Credits: 4)

This course is limited to nutrition majors in the dietetics track and 2nd year DPD/-MS/-DI students. This course is designed to help nutrition students develop the education and counseling skills needed to communicate effectively with diverse individuals. Students will be introduced to motivational interviewing, the RESPECT model of communication and relational behaviors, and a habit-based approach to behavior change with the goal of gaining skills and experience promoting sustainable behavior change. Students will focus on developing positive relationships with clients of diverse cultural backgrounds, clients that may have experienced bias in the medical community, and clients that are potentially resistant to lifestyle change. Learning activities will include classroom discussion, role playing, practice with volunteer and standardized patients, and observation, reflection, and discussions with Sargent Choice Nutrition Center RDNs. (Credits: 4)

This course prepares students with the knowledge, skills and attitudes necessary for inter-professional collaborative practice. Over a series of modules, students work with students from other health disciplines to explore professional roles and team communication strategies which enable person-centered, collaborative care. The course also discusses the influence of interpersonal dynamics and the team management of ethical issues, as well as concepts relevant to advancing inter-professional practice. In this course, students also apply their knowledge and skills through case-based activities. (Credits: 0)

Prerequisite: SAR HS561 or equivalent. Limited to students in the graduate nutrition program. This course focuses on the etiology, treatment, and prevention over the life course for select nutrition-related health conditions facing at-risk individuals and communities. The role of dietary exposures, risk factors, and intervention during critical periods such as gestation, childhood, adolescence, young adulthood and later adult life and the effects on long-term health and disease risk will be evaluated. Students are expected to integrate knowledge of physiology, biochemistry, metabolism, and nutrient requirements as we evaluate the role of nutrients, dietary patterns, and key intervention periods in decreasing disease risk throughout the life course. Students will gain experience in critically evaluating current research, summarizing and presenting information in a way that is concise and science-based, and applying research findings to real world practice. (Credits: 4)

Limited to students in the MS/DI or DPD/MS/DI nutrition programs. This course is designed to provide students with information relevant to the practice of dietetics. The Academy of Nutrition and Dietetics (AND) Standards of Practice/Standards of Professional Performance, the AND Code of Ethics, the registration exam, third-party payment, and other issues salient to the dietetics practitioner are presented and discussed. (Credits: 2)

This course prepares students with the knowledge, skills and attitudes necessary for inter-professional collaborative practice. Over a series of modules, students work with students from other health disciplines to explore professional roles and team communication strategies which enable person-centered, collaborative care. The course also discusses the influence of interpersonal dynamics and the team management of ethical issues, as well as concepts relevant to advancing inter-professional practice. In this course, students also apply their knowledge and skills through case-based activities. (Credits: 0)

Prerequisites: SAR HS561, SAR HS584, and SAR HS585. This course will focus on the nutrition management of complex patient populations. The foundation of nutrition care is identification of patients at nutritional risk who require intervention, thus, nutrition screening and nutrition assessment will be covered in detail. Methods of determining malnutrition will be reviewed and practiced using case studies. Micronutrient assessment and methods of correcting deficiencies will be covered. A major challenge in clinical nutrition care is managing the patient with multiple medical problems. Students will discuss how to prioritize medical problems and how to develop a nutrition plan while considering many diseases. Cases tied to this course will also be completed in the simulation lab outside of class time. (Credits: 4)

Prerequisites: SPH BS704 & SAR HS776; Limited to students enrolled in the graduate nutrition program. - This course teaches students to prepare a research proposal. Students will work in groups to define a new area of research based on a critical review of existing literature on a specific nutrition-related health topic of interest. Course competencies include formulating a testable research hypothesis and selecting an appropriate research design, study population, methodology, and analysis plan. This course helps students to refine their scientific writing skills and introduces them to ethical issues related to research involving human subjects. (Credits: 3)

Prerequisite: SAR HS588 or equivalent: This course is limited to students enrolled in the graduate nutrition program. -This course provides hands-on experience in developing and delivering nutrition education and counseling sessions tailored to diverse populations. Using a structured, competency-based approach, students will design and implement interactive nutrition education sessions, create appropriate educational materials, and refine professional communication skills. Through role playing and standardized patient (SP) practice sessions, students will develop negotiation skills, integrate culturally sensitive strategies, and apply effective counseling methods to facilitate behavior change. Emphasis is placed on evidence-based communication skills, feedback, and reflective practice. (Credits: 3)

Limited to students enrolled in the MS/DI or DPD/MS/DI nutrition programs. Practical experience working with a Registered Dietitian or related health care professional. Placement sites include clinical, community, sports, culinary, school, food service, research, and private practice settings. (Credits: 3)

Full-time supervised practice for graduate students in dietetic internship (DI) as part of the MS/DI or DPD/MS/DI nutrition programs at one or more of Boston University’s affiliate DI sites. (Credits: Var)

This course prepares students with the knowledge, skills and attitudes necessary for inter-professional collaborative practice. Over a series of modules, students work with students from other health disciplines to explore professional roles and team communication strategies which enable person-centered, collaborative care. The course also discusses the influence of interpersonal dynamics and the team management of ethical issues, as well as concepts relevant to advancing inter-professional practice. In this course, students also apply their knowledge and skills through case-based activities. (Credits: 0)

Full-time supervised practice for graduate students in dietetic internship (DI) as part of the MS/DI or DPD/MS/DI nutrition programs at one or more of Boston University’s affiliate DI sites. (Credits: Var)