This grant is supporting the development of eight graduate level online courses in a variety of nutrition and dietetics fields. Each course is based on professional Nutrition and Dietetics Future Education Model standards and competencies as outlined by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics.
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[accordion title=”Global Nutrition” load=”hide”]Course Description: Fundamentals of health promotion and disease prevention using food and nutrition for individuals and communities, with emphasis on global food systems, international populations, their cultures, and geopolitical contexts. Concepts and methods for community-based screening and research programs as evidence for developing, implementing, and evaluating public health nutrition policy through skill-building and participatory activities, as well as developing critical thinking through the evaluation of community nutrition case studies in different contexts around the globe.
ACEND Future Education Model Graduate Degree Competencies and Performance Indicators
1.1.5 Identifies the influence of food consumption on the development of diseases.
1.2.1 Analyzes the impact of food and nutrition on physiological processes.
1.6.1 Formulates food and nutrition services considering psychological and social factors to meet the needs of individuals, communities, and populations.
1.6.3 Integrates knowledge of maximizing sustainability, food and water waste, reusable-biodegradable items, local and global produce sourcing, and access to food.
1.6.4 Analyzes the environmental factors affecting access to services and/or adequate nutrition.
1.7.1 Demonstrates knowledge of the cultural competence models.
1.7.2 Applies knowledge of foods, cultural foods, eating patterns and food trends.
1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals.
1.7.4 Identifies and implements strategies to address cultural biases and differences.
1.7.5 Applies culturally sensitive approaches and communication skills.
1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds.
1.16.2 Examines the impact of global food supply and sustainability and related factors.
1.16.3 Examines how globalizing processes impact nutrition, nutrition education and nutrition related diseases in developing countries
2.1.3 Creates a work plan or project plan to implement nutritional programs and services or launch products.
2.2.1 Considers all client/patient factors when selecting, developing nutrition screening tools.
2.2.2 Evaluates the validity and reliability of the nutrition screening tools and modifies based on current evidence-informed practice.
2.2.3 Leads the implementation of nutrition screening tools in collaboration with other health professionals.
2.2.4 Prioritizes care based on results of screening considering complexity of care needs.
2.3.9 Identifies signs and symptoms of nutrient deficiencies or excesses.
2.3.10 Determines barriers that might influence a client/patient’s nutritional status.
3.4.1 Has a working knowledge of different agricultural food production systems and related terminology and concepts including potential nutritional impact.
3.4.2 Understands the local and global food markets and applicable nutrition regulations.
4.1.1 Recognizes how determinants of health, epidemiological findings, health disparities, political interest, availability of resources, and accessibility influence the nutritional health and well-being of a community and population.
4.1.2 Conducts community and population-based assessments considering all relevant factors.
4.1.3 Identifies the resources and connects with partners needed for sustainability of the program.
4.1.4 Develops and implements a program considering relevant data addressing the nutrition needs of the community or population.
4.2.1 Interprets legal terminology used to establish nutrition regulations and policies for populations.
4.2.3 Analyzes political interests and their impact on program development, goals and objectives.
5.1.1 Exhibits self-awareness in terms of personality, learning, leadership style and cultural orientation.
5.1.5 Reflects on situations and critically evaluates outcomes and possible alternate courses of action.
5.2.2 Aligns plans with the organizational strategic plan, mission and vision.
5.3.1 Leads the development and completion of a project plan and budget.
5.3.2 Identifies the project strengths, weaknesses, opportunities and threats.
6.1.2 Incorporates the thought process used in critical thinking models.
6.1.3 Engages in reflective practice to promote change and continuous learning.
7.2.3 Participates in advocacy activities to change or promote new legislation and regulation. [/accordion]
[accordion title=”Nutrition Epidemiology ” load=”hide”]Course Description: The course introduces graduate students to key concepts and methodology used for the development of epidemiological studies to help answer questions about the relationship between nutritional status, diet, and disease. Team-based discussions, exercises, lectures, and homework will provide students with tools to design, analyze, and critically evaluate population-based nutrition research. Methods for assessing nutritional status for different scenarios will be covered and put into practice. Emphasis will be given to the impact of methodological issues on interpretation of results and formation of conclusions from research in nutritional epidemiology.
ACEND Future Education Model Graduate Degree Competencies and Performance Indicators
1.1.1 Analyzes the usefulness and limitations of epidemiological, clinical and other study designs and identifies trends in diet and disease.
1.1.3 Communicates epidemiological evidence related to the relationship between diet and the development of disease.
1.10.1 Chooses appropriate statistical methods, performs statistical analysis and interprets results in various data analysis situations.
1.10.2 Communicates information on statistical methods, results and interpretation, both orally and in writing.
1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format.
1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making.
1.16.1 Examines the trends and current issues that impact public and global health from existing, new and reemerging diseases that spread through immigration, travel and global trade.
2.2.2 Evaluates the validity and reliability of the nutrition screening tools and modifies based on current evidence-informed practice.
2.3.1 Selects and implements nutrition assessment tools for individuals, groups or populations.
2.3.11 Determines accuracy and currency of nutrition assessment data.
4.1.2 Conducts community and population-based assessments considering all relevant factors.
6.2.2 Articulates a clear research question or problem and formulates a hypothesis.
6.2.3 Identifies and demonstrates appropriate research methods.
6.2.5 Collects and retrieves data using a variety of methods (qualitative, quantitative) and technologies.
6.2.6 Analyzes research data using appropriate data analysis techniques (quantitative).
6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information.
6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning.[/accordion]
[accordion title=”Nutrition and Pathophysiology Across the Life Cycle” load=”hide”]Course Description: The graduate course discusses the life stages of infancy, childhood, adolescence, pregnancy, and older adulthood from physiological, environmental, and behavioral perspectives. This course focuses on the nutritional needs of each life stage to promote overall health and wellbeing of these populations. Nutritional care in the prevention and treatment at different nutrition-related conditions across the lifespan will be discussed. The course can be offered face to face, hybrid or online.
ACEND Future Education Model Graduate Degree Competencies and Performance Indicators
1.1.2 Demonstrates general understanding of nutrition and genetics, as it relates to health conditions.
1.14.1 Evaluates, integrates and communicates nutritional requirements across the life cycle.
1.14.2 Identifies nutritional risk factors across the life cycle.
1.14.3 Teaches the benefits of physical activity across the life cycle to individuals, groups and populations.
1.1.5 Identifies the influence of food consumption on the development of diseases.
1.2.1 Analyzes the impact of food and nutrition on physiological processes.
1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals.
1.9.1 Critically evaluates evidence-based literature to inform decisions about use of complementary and integrative nutrition.
1.9.2 Applies an understanding of the impact of complementary and integrative nutrition on drugs, food, disease states and wellness.
1.10.3 Applies math skills to perform food and nutrition calculations.
2.4.6 Applies education theories, adult learning, pedagogy and education principles when developing, modifying, delivering or implementing education materials
6.3.2 Critically examines and interprets current research and evidence-informed practice findings to determine the validity, reliability and credibility of information.
6.3.3 Integrates current research and evidence-informed practice findings into delivery of safe and effective nutrition care.[/accordion][accordion title=”Nutrigenomics” load=”hide”]Course description: This course focuses on modern advances concerning how nutrients from the food we eat interact with our genetic material and impact our health and lifespan. It analyzes current knowledge and research in nutrigenomics, how diets and nutrients affect gene expression, as well as nutrigenetics, the response or anti-response to diets and nutrients due to inherited traits. These gene-diet interactions will be explored as they relate to a variety of metabolic phenotypes and susceptibility to chronic diseases. Finally, translational approaches for using this information in clinical practice will be studied. This course may be offered in class or in hybrid or online modalities as part of a graduate certificate or graduate degree program.
ACEND Future Education Model Graduate Degree Competencies and Performance Indicators
1.1.2 Demonstrates general understanding of nutrition and genetics, as it relates to health conditions.
1.1.4 Demonstrates an understanding of research techniques and processes used to study the relationship between molecules (e.g. genes, proteins, metabolites) and microbes with disease states.
1.1.5 Identifies the influence of food consumption on the development of diseases.
1.2.1 Analyzes the impact of food and nutrition on physiological processes.
1.4.2 Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health.
1.5.1 Examines nutritional biochemical indicators specific to the disease process.
1.5.3 Interprets and analyzes the effects of disease, clinical condition and treatment on nutritional health status.
1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals.
1.8.2 Demonstrates understanding of pharmacokinetics, absorption, clearance, drug metabolism, latency period, drug and supplement metabolism, accumulation, half-life, and routes of administration.
1.10.2 Communicates information on statistical methods, results and interpretation, both orally and in writing.
1.13.4 Uses electronic databases to obtain nutrition information and evaluate credible sources in decision making.
1.15.3 Examines the influence of the determinants of health on health and wellness. [/accordion]
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