Study plan for the Doctorate in Nutrition and Dietetics
Find out what to expect with the Doctorate in Nutrition and Dietetics (DND). Once curriculum is completed, candidates are eligible to apply for graduation.
Year 1 (fall) | 15 credit hours
This course studies the critical evaluation of original research papers regarding general and comparative physiology, principles of physiology, nerve and muscle, temperature regulation, and ion and water balance.
This course explores theories common to all rehabilitation therapies and forms a foundation for rehabilitation sciences theories such as adaption to disease, cognition, disability, and injury are applied to rehabilitation practice and research design across the life span.
Explores the dietetic profession, professional nutrition organizations, and their connection to the community at large as it impacts dietetic practice. The AND Code of Ethics, legal and professional practice regulations, standards of care, reimbursement, and coding for nutrition service are discussed.
An integrated study of the biochemical and physiological aspects of human macronutrient metabolism, with reference to nutrient interrelations and energy balance in the normal human adult and in common clinical problems.
This course introduces the basic principles and methods of data analysis in public health biostatistics. Emphasis is placed on public health concepts such as sampling, study design, descriptive statistics, probability, statistical distributions, estimation, hypothesis testing, chi-square tests, t-tests, analysis of variance, linear regression, and correlation. SAS software is required.
Year 1 (spring) | 12 credit hours
This course presents issues in global health and rehabilitation delivery systems from the viewpoint of many different disciplines with an emphasis on economically less developed countries.
Discussion of food composition, food components, the food matrix, processing methods, food additives, and factors affecting food safety, food palatability and nutritive value of human food.
An introduction to nutrition counseling techniques, including behavioral change and motivational interviewing, along with developing communication skills in order to effectively counsel and educate individuals on health eating, which is the core of nutrition education and scope of practice as defined by the Academy of Nutrition and Dietetics (AND).
A continuation of NTRD-N 751. An integrated study of the biochemical and physiological aspects of human metabolism, with reference to selected organ systems such as the immune system, bone, adipose tissue, genetic, and epigenetics in normal human adults and in common clinical problems.
Year 1 (summer) | 6 credit hours
This course combines nutrition knowledge with the art and science of communication to maximize the impact of nutrition information messages. This course's final project is student choice. It maybe an online learning activity, project proposal, a research article, abstract, or a book proposal. It can be developed in conjunction with video productions in NTRD-N 746.
This course provides a conceptual framework for understanding behavior in the work environment at the individual, group, and organizational level. Key organizational behavior theories and concepts will be introduced and linked to both individual contribution and effective management of others.
Year 2 (fall) | 15 credit hours
NTRD-N 640 U.S. Public Health: The study of U.S. public health nutrition policies and community-based programs, including diverse U.S. populations, assessment of nutrition status in communities, and population-based nutrition communication. Diet intake methods and surveys used in public health nutrition monitoring and assessment will be explored.
PBHL-A 668 Global Health Policy Analysis: This course reviews key concepts, definitions, theories and frameworks relating to health policymaking and how it is affected by factors such as political, economic, social and organizational conditions. After reviewing these key concepts, students will focus on one in-depth approach and its basic steps, applying them to select cases.
As a natural part of the female lifecycle, conception, pregnancy, and lactation are unique life stages that lead to the production of human life. The nutritional status of females and males is critical for the development of offspring and successful birth outcomes.
This course emphasizes the systems theory approach for understanding the flow of food through food service operations. Students will learn how environmental and regulatory factors influence the transformation of people, materials, facilities, and other resources into culturally and nutritionally appropriate meals, sanitation and safety, customer and employee satisfaction, and financial accountability.
Cycles of instability, conflict, and ineffective governance impede sustainable development, thereby limiting advances in preventable disease, injury, and death. In this course, we will explore the global landscape of morbidity and mortality, its connectedness to security and prosperity, and the investments and partnerships needed to ensure sustainable development, health, and well-being.
Enrolled students will have the option to select an elective aimed at advancing their knowledge of nutrition and dietetics. These electives can be found at the bottom of this page but may change due to availability.
Year 2 (spring) | 12 credit hours
This course provides the knowledge and skills to plan aesthetically pleasing and nutrient-dense menus/meals for health individuals at every life stage taking into account food preferences, cultural traditions, and budgetary considerations.
The study of research methodology utilized in nutrition and dietetics. Includes outcome assessment and process improvement studies.
This course applies the principles of physiology, biochemistry, and nutrition to nutrition care and planning for healthy infants, children, and adolescents, as well as those with the most common pediatric conditions/illnesses of broad nutritional significance.
Methods of meeting individualized nutritional requirements based on physiological, genetic, and biochemical alterations that occur during acute conditions and the effect on nutrient need. Includes nutrition screening and assessment.
Year 2 (summer) | 6 credit hours
Methods of meeting individualized nutritional requirements based on physiological and biochemical alterations that occur during chronic conditions and their effect on nutrient need.
Enrolled students will have the option to select an elective aimed at advancing their knowledge of nutrition and dietetics. These electives can be found at the bottom of this page but may change due to availability.
Year 3 (fall) | 7 credit hours
This course provides field experience for NTRD-N 745. The final product for this lab is a nutrition video to be shown on social media. Students will engage in assessing, planning, creating assessments, and evaluating learning application through hands-on experiences in the nutrition field. This lab includes project management skills and may take place in the teaching kitchen.
Designing the project improvement proposal.
Supervised practice in hospitals, clinics, schools, health care institutions, and agencies.
Year 3 (spring) | 9 credit hours
Execution of the process improvement project and preparation of the written report. This is a R course and extends into the following semester.
Supervised practice in hospitals, clinics, schools, health care institutions, and agencies.
Enrolled students will have the option to select an elective aimed at advancing their knowledge of nutrition and dietetics. These electives can be found at the bottom of this page but may change due to availability.
Potential electives
- HLSC-H 541 Administration and Supervision of Rehabilitation Organizations (3 credits)
- HLSC-H 560 Survey of Adaptive Rehabilitation Technology (3 credits)
- HLSC-H 562 Psychological Aspects of Disability (3 credits)
- HPER-H 510 Organization and Administration of School Health Programs (3 credits)
- HPER-P 527 Childhood Motor Development (3 credits)
- KINE-K 525 Psychological Foundations of Exercise and Sport (3 credits)
- KINE-K 535 Physiological Basis of Human Performance (3 credits)
- KINE-P 560 Corporate Fitness and Wellness (3 credits)
- KINE-K 562 Exercise Prescription in Health and Disease (3 credits)
- NTRD-N 753 Nutrition and the Microbiome (3 credits)
- NTRD-N 765 Advanced Pediatric Nutrition (3 credits)
- PBHL-E 765 Nutritional Epidemiology (3 credits)
- PBHL-H 508 Managing Health Care Accounting Information for Decision Making (3 credits)
- PBHL-H 509 Health Services Financial Management (3 credits)
- PBHL-H 514 Health Economics (3 credits)