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Dietetics and Nutrition

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Principal Course Distribution Requirement

Principal courses offer introductions to the breadth of disciplines in the College. They acquaint students with the subject matter in an area, with the types of questions that are asked about that subject matter, with the knowledge that has been developed and is now basic to the area, and with the methods and standards by which claims to truth are judged.

Students must complete courses in topical groups in three major divisions (humanities, natural sciences and mathematics, and social sciences). For the B.A., three courses are required from each division, with no more than one course from any topical group. The B.G.S. requires two courses from each division, with no more than one from any topical group. To fulfill the requirement, a course must be designated as a principal course according to the codes listed below.

These are the major divisions, their topical subgroups, and the codes that identify them:

Humanities

  • HT: Historical studies
  • HL: Literature and the arts
  • HR: Philosophy and religion

Natural Sciences and Mathematics

  • NB: Biological sciences
  • NE: Earth sciences
  • NM: Mathematical sciences
  • NP: Physical science

Social Sciences

  • SC: Culture and society
  • SI: Individual behavior
  • SF: Public affairs

No course may fulfill both a principal course distribution requirement and a non-Western culture or second-level mathematics course requirement. Laboratory science courses designated as principal courses may fulfill both the laboratory science requirement and one of the distribution requirements. No free-standing laboratory course may by itself fulfill either the laboratory science requirement or a principal course requirement. Students should begin taking principal courses early in their academic careers. An honors equivalent of a principal course may fulfill a principal course requirement.

View all approved principal course distribution courses »

Non-Western Culture Requirement

A non-Western culture course acquaints students with the culture, society, and values of a non-Western people, for example, from Asia, the Pacific Islands, the Middle East, or Africa. Students must complete one approved non-Western culture course.

One approved non-Western culture course is required. Occasionally courses with varying topics fulfill the non-Western culture course requirement. See the Schedule of Classes for details. These courses are coded NW.

View all approved non-Western culture courses »

Transfer and Earned Credit Course Codes

These codes are used to evaluate transfer credit and to determine which academic requirements a course meets.

  • H: Humanities
  • N: Natural Sciences and Mathematics
  • S: Social Sciences
  • W: World Civilization and Culture
  • U: Undesignated Elective Credit (course does not satisfy distribution requirement)

All Dietetics and Nutrition courses

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Focus on human resource development and utilization as the student works with food service personnel. Learning encompasses recruiting, training, supervision, and evaluation of employees in a food service system. Open only to seniors majoring in dietetics. Prerequisite: Management concepts or personnel administration. LEC
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Application of theories and concepts pertaining to management functions and interdepartmental relationships in a variety of clinical food service settings. Consideration is given to the newer technological developments in the administration of food services. Open only to seniors majoring in dietetics. Prerequisite: Food service systems and management in dietetics. FLD
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Advanced experience in the practice of dietetics in an assigned setting. Problems and procedures will vary with interest and needs of the students. Open only to seniors majoring in dietetics. Prerequisite: Food service systems. FLD
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Directed observation and supervised experience in nutritional care of patients. Nutrition principles studied in DIET 670, Applied Normal Nutrition, and DIET 671, Nutrition in Medical Science, are applied in clinical situations. Open only to seniors majoring in dietetics. Prerequisite: Principles of nutrition; and nutrition throughout the life cycle. LEC
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Involves study and discussion of text and general materials pertaining to philosophy and methodology in the field of dietetics and nutrition. Guest lecturers will participate. May be repeated for credit providing no course duplication takes place. Open only to seniors majoring in dietetics. Prerequisite: Introduction to dietetics. FLD
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An elective course to allow student credit hours in special issues or problems in dietetics offered by individual faculty. Course content can provide students with investigation of problems and/or issues relevant to theory, research investigation and/or practice related to the field of nutrition and dietetics. LEC
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Review of current issues in the economic, social, ethical, political, legal, technological, and ecological environments and the effects of these changes on dietetics practice. LEC
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An emphasis on financial statement analysis is the main objective of the course. A review of all major accounts in the income statement, balance sheet and statement of cash flow is made in determining a firm's performance and financial condition in relation to what matters most to shareholders and investors. Prerequisites: General Calculus and Linear Algebra LEC
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Development and management of small businesses or private practice within the dietetics industry. Business plan development, marketing, cost considerations. Overview of consulting to health care and hospitality operations and examination of skills required for success. LEC
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Grant writing, identifying external funding, managing grants, preparing manuscripts for peer-reviewed publication, and preparing papers and poster for presentation at professional meetings. Prerequisite: Enrolled GPIDEA. LEC
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A comprehensive review of today's health care institutions and their response to the economic, social/ethical, political/legal, technological, and ecological environments. LEC
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An overview of nutrition and the aging process. Physiological, psychological, and sociological aspects of aging, theories of aging, internal and external factors related to nutrient intake, and nutrient needs will be considered. Physical activity and practical application to community settings is addressed. LEC
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The influence of normal physiological stresses on nutritional needs throughout the life span will be explored. Evaluating nutritional status at different stages of life and identifying appropriate needs and services will be included while, at the same time, consideration given for specific characteristics such as physiological condition and cultural heritage. LEC
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A basic course in statistics: Statistical methods applied to experimental and survey data from social or natural sciences; test of hypotheses concerning treatment means; linear regression; product-moment, rank, and bi-serial correlations; contingency tables and chi-square tests. LEC
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A study of basic research terminology and designs commonly used in nutrition research. Topics include: research on animals, tissue culture and human subjects; qualitative, quantitative and outcomes research; ethical issues in research; dissemination of research findings; and appropriate use of research findings. Prerequisite: Consent of instructor. LEC
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The topics covered will examine the integration of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the combination cellular structure and function is related to the metabolic needs of the cell and its response to the environment. The integrated approach will form a basis for evaluating nutritional needs in humans. Prerequisite: courses in nutrition, physiology, and biochemistry, or consent of instructor. LEC
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This course will discuss the role of diet in disease including diet as a factor related to prevention of diseases or illness, diet as an etiologic agent in illness and diet as a treatment for disease. Medical nutrition therapy is the use of specific nutrition services to treat an illness, injury or condition and involves two phases: 1) assessment and 2) treatment, which includes diet therapy, counseling and/or the use of specialized nutrition supplements. LEC
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Advanced study of the magnitude, cause, and nature of hunger and undernutrition in low income countries; emphasis on programs, policies and planning directed toward alleviating hunger. LEC
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Course will address wellness promotion through nutrition. Nutritional risk and protective factors will be examined as they relate to public health and individual nutrition. LEC
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Principles and practices of teaching individuals and groups to translate nutrition knowledge into action. Emphasis on research in and evaluation of nutrition education. LEC
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An in-depth analysis of the development of the behavioral basis of individual and group behavior in business, governmental, educational, and other organizations with emphasis on current research literature and applications. LEC
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The study of the role of operations systems in the provision of value for the customer. Operations systems design; capacity determination, resource requirements planning and control, theory of constraints, supply chain management, quality management and control and project management are discussed and analyzed. Prerequisite: Basic graduate statistics course LEC
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Directed study of special problems in nutrition or nutrition care. This course provides for the individual or group study of special problems. Through directed readings, investigations and projects, the student acquires information with reference to questions in dietetics and nutrition not covered in organized courses. This course fulfills the research requirements for the Non-Thesis Option. RSC
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Critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. Course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age, and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity. Cross-listed with DN 862. Prerequisite: Registered Dietitian, or registry eligible dietitian. LEC
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This course is designed to develop an understanding of nutrition, based upon knowledge of the biochemical and physiological process and functions of specific nutrients in meeting nutritional requirements. Emphasis will be placed upon the relationship of optimal nutrition and physical efficiency and performance. LEC
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Nutrition education for groups and individuals in clinical and community settings. Includes discussion and experience in applying learning theory, assessing educational needs, stating goals and objectives, selecting learning activities, implementing and evaluating instruction, and documenting care provided. LEC
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Examines physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Medical nutrition therapy for a variety of medicine conditions found in this population will be discussed including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems. Cross-listed with DN 875. Prerequisite: Registered Dietitian or registry eligible dietitian. LEC
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This course emphasizes obesity in a population group ranging from childhood to the adult. Course materials will examine the impact of obese conditions on disease development throughout the life cycle. The course will critically analyze current evidence focused on interventions used in the behavioral and clinical management of overweight and obese individuals in community and clinical settings. Prerequisites: Consent of instructor. LEC
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The course is an overview on phytochemicals (non-nutritive biologically active compounds which may have health benefits) from fruits, vegetables, cereals and oilseeds. The course will include discussions of functional foods which are designer foods providing these compounds to the public. It will cover recent findings on chemistry, physiological functions, potential health implications of phytochemicals. LEC
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This course integrates topics related to current biochemical issues in nutritional science. The course will examine topics ranging from the cellular, molecular, and biochemical aspects of nutritional science to translational and applied research at the clinical and educational level. The goal is to emphasize the integrative and complex nature of human nutrition research ranging from basic science to clinical studies to translational and applied studies. LEC
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Interrelationships of micronutrients in terms of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the coordination of structure and function is related to the metabolic needs of the cell and its response to the environment. This integrated approach will form the basis for evaluating the micronutrient needs of humans in both normal and altered metabolic states. LEC
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Scholarly essay based research, written under the guidance of the student's adviser. Credit given upon meeting thesis requirements for the master's program. THE
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An overview of the nutritional therapies used for various disease disorders. The course emphasizes the nutritional care and treatment related to state of the art practice. LEC
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Applied study of the relationship of normal food and nutrition principles to health promotion in select stages of the lifecycle. LEC
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Study of the science of medical nutrition therapy and evidence based practice in the nutritional management of disease during specific stages of the life cycle. Prerequisite: Consent of Instructor LEC
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A study of the aspects of society, culture and personality related diet, food habits, and nutrition. The role of the community and its agencies will be considered. Includes fieldwork. Prerequisite: Consent of instructor. LEC
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A learner-centered, self paced study of topics in applied clinical dietetics. Independent modules are offered to address the science and art of nutritional care relating to specific issues to clinical dietetics. Topics will be grouped in various combinations to provide flexibility of choice. Students may enroll in one or more topics for a total of six credit hours. Prerequisite: By permission of instructor only. LEC
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Methods and tools used in screening and assessment of nutritional status of individuals and population groups are studied. Assessment methodology includes dietary surveys, computerized dietary intake analysis, anthropometric measures, biochemical measures and clinical evaluations. Laboratory experiences are provided to allow students practice time for learning and applying assessment techniques. Prerequisite: Permission of instructor. LEC
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Seminar designed to promote effectiveness of professional written and oral communication, increase knowledge of research, and review content information in selected topics in dietetics. LEC
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To promote effectiveness of professional written and oral communication, to increase knowledge of research, and to review content information n selected areas in dietetics. SEM
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Research proposal preparation and / or scientific manuscript writing experience. This course will provide the student with an overview of the steps used in proposal writing and / or the steps in preparation of a scientific manuscript for publication. LEC
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This graduate level course will expand understanding of nutrition and healthy eating for classroom teachers and other professionals who work with children. The course has a special emphasis on child and adolescent nutrition and how to translate nutrition facts into classroom applications and school-based interventions. Course topics will include healthy food choices, nutrition guidelines, nutrients, energy balance and weight, child and adolescent nutrition, and nutrition education in the classroom, school-based nutrition interventions, and measuring outcomes of nutrition interventions. Prerequisite: Student must be classroom teacher or consent of instructor. LEC
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Managerial skills in health care quality improvement and food service are practiced. Students are typically enrolled in DN 827 Practicum supervised practice experiences associated with the dietetic internship. Prerequisite: food service systems or commensurate practical experience. LEC
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Managerial style is related to food policy, financial benchmarking and applied nutrition practice. Students are typically enrolled in DN 827 Practicum supervised practice experiences associated with the dietetic internship. Prerequisite: food service systems or commensurate practical experience. LEC
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Course content introduces the student into the concepts of an intermediate study of nutritional therapy of disease. Course content includes evidence-based practice in prevention and nutritional management of diseases. Patient assessment and medical chart documentation are covered. Elements of pathology and biochemistry of the nutrition-related problems are integrated into course topics. This course is designed for students enrolled in the dietetic internship, but students from other departments may enroll with consent of instructor. Prerequisite: Undergraduate course work in nutrition, diet therapy, biochemistry and physiology or consent of instructor. LEC
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Course content includes current nutrition theory and evidence-based practice in prevention and treatment of disease. Advanced therapies and patient management in nutrition support will be discussed. Course topics include pediatric nutrition, obesity, cardiovascular disease, diabetes, cancer, renal disease, and gastrointestinal diseases. Elements of pathology and biochemistry of the nutrition-related problems are integrated into course topics. This course is designed for students enrolled in the dietetic internship, but students from other departments may enroll with consent of instructor. Prerequisite: Undergraduate course work in nutrition, diet therapy, biochemistry and physiology; DN 825; or consent of instructor. LEC
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Supervised practice experience for graduate level students to fulfill the requirements for the Dietetic Internship. Experiences take place in hospitals, clinics, community health care agencies, and other practice settings in which dietetics and nutrition services are provided. Prerequisite: Admission to the graduate program, permission of dietetic internship director or course instructor. LEC
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A study of teaching methods appropriate for use in a clinical setting. Emphasis on development of instructional objectives, learning situations, and methods of evaluations to be used in clinical teaching in dietetics. Prerequisite: Consent of instructor. LEC
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An overview of nutrition and the aging process. Physiological, psychological, and sociological aspects of aging, theories of aging, internal and external factors related to nutrient intake, and nutrient needs will be considered. LEC
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Consideration of current food processing methods and the factors affecting the palatability and nutritive values of human foods. Course includes pertinent information regarding the protection of the food supply. LEC
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A study of basic research terminology and designs commonly used in nutrition research. Topics include: research on animals, tissue culture and human subjects; qualitative, quantitative and outcomes research; ethical issues in research; dissemination of research findings; and appropriate use of research findings. Prerequisite: Consent of instructor. Same as DIET 834. LEC
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The topics covered will examine the integration of biochemistry, physiology, genetics, and nutrition. Emphasis will be placed on developing an understanding of how the combination cellular structure and function is related to the metabolic needs of the cell and its response to the environment. The integrated approach will form a basis for evaluating nutritional needs in humans. Prerequisite: courses in nutrition, physiology, and biochemistry, or consent of instructor. Same as DIET 836. LEC
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This course evaluates current issues in medical nutrition therapy. Course content includes evidence based analysis, the role of diet in disease management including factors related to disease pathophysiology, nutritional assessment and medical nutrition management of specific disease states. Prerequisite: undergraduate medical nutrition therapy, biochemistry, physiology, or consent of the instructor. Same as DIET 838. LEC
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Specialized nutrition assessment and support. Review of energy expenditure and substrate utilization in specific disease states. Current methods for the initiation and management of enteral and parenteral nutrition therapy including access, metabolic and mechanical complications. Evaluation nutrition support methodology in selected disease states. LEC
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Reading and preparation of a paper and/or oral presentation on a selected subject in nutrition. Prerequisite: Consent of instructor. LEC
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A study of global public health and nutrition concerns in various nations, assessment of nutritional status of diverse populations, international health and nutrition organizations, policies, and interventions. We explore the roles of dietitians, nutritionists, and others in creating and implementing international public health and nutrition policies and interventions. To enroll in the course, you must be a student in the Graduate Certificate Dietetic Internship Program, the Dietetics and Nutrition Master of Science Program, or the Great Plains IDEA, or have the consent of the instructor. Cross-listed with DIET 841. LEC
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A study of US public health and nutrition concerns in diverse US populations, assessment of nutritional status in commonalities, health communication, nutrition policies and community based nutrition interventions. Exploration of the roles of dietitians, nutritionists, and others in developing and delivering nutrition policies and interventions in US communities. Prerequisite: Must be a student in the Graduate Certificate Dietetic Internship Program, the Dietetics and Nutrition Master of Science Program, or the Great Plains IDEA, or have the consent of the instructor. LEC
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Directed study of special problems in nutrition or nutrition care. This course provides for the individual or group study of special problems. Through directed readings, investigations, and projects, the student acquires information with reference to questions in dietetics and nutrition not covered in organized courses. LEC
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The course is designed to introduce participants to Motivational Interviewing, its concepts, and to the subsequent skills required for helping people to change. This course will be cross-listed with PRVM 857. LEC
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Persuasion and negotiation techniques: skills to evaluate and promote collaboration and goal achievement in a multidisciplinary health care team; analysis of communication styles and strategies to achieve mutual beneficial outcomes. LEC
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Critical examination of behavioral, physiological, and public health issues impacting dietary and nutritional factors that support normal growth and development. Course content focuses on the early stages of the life cycle: gestation, lactation, infancy, preschool, school age and adolescence. Topics include the fetal programming hypothesis, growth and nutritional requirements, breast and formula feeding of infants, infant weaning, and eating behaviors that lead to normal growth, growth faltering, and pediatric obesity. Prerequisite: Consent of the instructor. LEC
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Exercise physiology and nutrient requirements in sports and exercise: macronutrient, micronutrient and fluid needs of athletes engaged in specific sports, pre/post exercise meals, gender specific requirements, role of ergogenic aids, eating disorders, and role of exercise in weight management and chronic disease. Prerequisite: Biochemistry and/or exercise physiology class or permission of the instructor. LEC
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Theoretical and applied issues in health behavior counseling. Students will learn the theories of behavior change and how to apply these to health care issues. Specific health behaviors (i.e., dietary changes, smoking cessation, exercise adherence) will be discussed in the context of chronic disease for children, adults, and the elderly. Effective methods of counseling patients and promoting changes on an individual and small group basis will be presented. LEC
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Examines physiological, biochemical and nutritional aspects of disease processes relevant to infants and children up to 18 years of age. Medical nutrition therapy for a variety of medicine conditions found in this population will be discussed including inborn errors of metabolism, food hypersensitivity, obesity, and diseases of the major organ systems. Prerequisites: DN 826: Applied Clinical Nutrition or equivalent or consent of instructor. LEC
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This course emphasizes obesity in a population group ranging from childhood to the adult. Course materials will examine the impact of obese conditions on disease development throughout the life cycle. The course will critically analyze current evidence focused on interventions used in the behavioral and clinical management of overweight and obese individuals in community and clinical settings. Prerequisites: Consent of instructor. Same as DIET 876. LEC
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Explores the safety and efficacy of botanical/herbal and dietary supplements in health applications including dietary supplementation in the prevention and treatment of chronic disease. Prerequisite: Human physiology is advisable. LEC
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Course content facilitates the understanding of advanced biochemical principles applied to human nutrition. Topics include protein structure, bioenergetics, enzyme function, nutrient digestion, absorption and metabolism, metabolic regulation and intermediary metabolism, cellular signaling, and genomics encompassing nucleotide metabolism, gene expression and gene regulation. Prerequisite: Undergraduate biochemistry or consent of instructor LEC
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Individual investigation of special problems in dietetics and nutrition or hospital dietary administration approved by the student's adviser or advisory committee. Investigation involves original research. RSH
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Energy containing macronutrients and fiber presented from the perspective of their importance in human nutrition. Structural properties, digestion, absorption and metabolism are emphasized. Fuel utilization in response to food intake and exercise, cellular and whole-animal energetic and energy balance integrate metabolism. Students take an active role in presenting and discussing and exhibit advanced skills in analysis and presentation. Prerequisites: BCHM 702 or Equivalent. LEC
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Vitamins and minerals presented from the perspective of their requirements as nutrients for normal human physiological functions with emphasis on their underlying roles in structure, function and metabolism. Students take an active role in selecting, presenting and discussing recent published research and to exhibit advanced skills in analysis and presentation. Prerequisites BCHM 702 or equivalent. LEC
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This course requires students to design a research study on a vitamin or mineral. Students submit a written proposal and present it orally and defend the proposal in class. Students will be evaluated on the basis of plausibility, feasibility and originality of the proposed research. Co-requisite DN 896. Prerequisite: Consent of Instructor. LEC
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Scholarly essay based on research, written under the guidance of the student's adviser. Credit given upon meeting thesis requirements for the master's degree. Prerequisite: Consent of adviser. THE
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A series of seven laboratory modules emphasizing quantitative methods and experimental analysis. The series of modules will be team taught by departmental faculty. Each module requires data collection, data analysis, and written interpretation or report. Instrumentation, dietary assessment software utilization and cellular microtechniques will be emphasized. Students will be responsible for learning one technique practiced in an outside laboratory setting. Student will rotate between the module sequence based on the number of students enrolled in the class. Prerequisite: DN 895 and DN 896 or permission of instructor of record. LEC
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Advanced course examining current research topics in nutrition. Extensive student and faculty interaction is emphasized utilizing lectures, class discussion of selected scientific readings and oral presentations. Prerequisite: Admission to PhD program in Dietetics and Nutrition or permission of instructor. LEC
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Nuclear receptors and their mechanisms of action, nutritional control of gene expression and functional genomic studies with relationships to nutrient intake and polymorphisms. Prerequisites: DN 836, DN 895, DN 896 or permission of instructor. LEC
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Original and independent investigation approved by and conducted under the supervision of the student's adviser or advisory committee. This course is in partial fulfillment of the requirements for the Ph.D. degree. Prerequisite or corequisite: Restricted to Dietetics & Nutrition Ph.D. candidates, or consent of instructor. Students must have completed the qualifying exam. LEC
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Preparation of the written dissertation based upon original research and in partial fulfillment of the requirements for the Ph.D. degree. Prerequisite: DN 990 or consent of adviser. LEC
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