Human Nutrition and Hospitality Management Courses
This course is an introduction to scientific methods appropriate for nutrition research. Approaches to designing, conducting, and evaluating nutrition research are discussed along with strategies for applying research into practice.
Focuses on advanced skills in nutrition counseling that incorporates behavioral theory and motivational interviewing.
Focuses on principles, problems, and programs in community nutrition with an emphasis on community needs assessment.
Explores the techniques and strategies used in community nutrition; focuses on facilitation of community interventions, development of community partnerships and collaborative programs.
This course will focus on the scientific evidence that supports nutrition recommendations that result in optimal health for mothers and their infants. Methods of assessing nutritional status are included. The impact of insecurity and obesity on the nutritional status of mothers and their infants will be discussed.
Discussion of the scientific evidence that supports nutrition recommendations that result in optimal health for young children and adolescents. Explores determinants of nutritional status and public health strategies for prevention of prevalent nutritional concerns.
Focuses on the physiological, genetic, environmental, and behavioral factors that predispose children and adolescents to obesity; explores the clinical and public health strategies for treatment and prevention.
Evidence-based solutions in the prevention and treatment of the most prevalent nutrition-related chronic diseases are discussed. Current research is translated into health promotion and disease prevention strategies and plans.
Lectures and reports on the physiological functions, metabolism, and interpretation of current research in vitamins and minerals.
In-depth discussion of carbohydrates, lipids, and protein metabolism. Discussion and interpretation of recently published research in peer-reviewed journals.
The focus of this course is to prepare clinicians to work in interprofessional practice teams to meet the complex and multidimensional needs of Veterans and rural populations, with a special emphasis on the effects of multiple chronic conditions.
The focus of this course is to train clinicians to work in interprofessional practice teams to meet the complex and multidimensional needs patients with multiple chronic conditions living in rural areas. Instructor permission only.
Critical review of the physiological basis for nutritional management in the prevention and/or treatment of diseases of the cardiovascular, gastrointestinal, endocrine, hepatic, and renal systems.
Methods of assessing nutritional requirements of the critically ill patient and of delivering and monitoring enteral and parenteral nutrition are presented.
Methods of assessing nutritional requirements and a review of nutrition and disease topics specifically relevant to the care of the older adult.
Metabolism of energy-yielding nutrients and their regulation in physiological processes.
Metabolism and function of vitamins and minerals in physiological processes.
Supervised community and wellness nutrition experience in the community health setting. This course is only for students admitted to the Coordinated Program in Dietetics.
Supervised clinical dietetics experience in the long-term care setting. This course is only for students admitted to the Coordinated Program in Dietetics.
Supervised food service operations experience in a healthcare or commercial setting. This course is only for students admitted to the Coordinated Program in Dietetics.
Supervised clinical dietetics experience in the hospital setting applying knowledge and skills learned from clinical coursework. This course is only for students admitted to the Coordinated Program in Dietetics.
The application of theory, functions and principles of management through supervised practice in healthcare facilities. Emphasis on personnel and financial management, problem analysis, and quality assurance.
Supervised community nutrition experience in a variety of settings that includes nutrition education and the delivery of nutrition services in the community. This course is only for students admitted to the Coordinated Program in Dietetics.
Application of the principles of clinical nutrition in specific disease conditions during supervised practice in health care facilities and under the direct supervision of a Registered Dietitian. This course is only for students admitted to the Coordinated Program in Dietetics.
This course covers management principles for nutrition professionals who plan, coordinate, and manage the work operations of the clinical nutrition staff in healthcare facilities.
Current problems in food systems management are presented, with emphasis on theories of management and integration of management functions.
This course covers foodservice organizational theory and leadership principles for nutrition professionals who oversee and direct the distribution of food, manage human and financial resources, and maintain quality control in quantity food service systems.
Instructor permission required.
No description available.
The Human Nutrition Master’s Capstone Course is the required Capstone Experience for students in the Human Nutrition Master's Program who are not completing a thesis or non-thesis research project. The course focuses on professional development, integration of nutrition knowledge, and community engagement.
Experimental or analytical investigation of a food or nutrition-related issue. This course may be the capstone experience for the masters degree under Plan II and should be the last course the student takes prior to graduating.
Faculty mentored development of graduate thesis research.
This course will explore two fast-developing topics in the field of nutrition science: nutrigenomics and the gut microbiome. Students will become familiar with core concepts related to these areas in order to critically evaluate emerging research related to both.
Analytical methodologies routine to nutrition assessments are discussed and implemented in accordance with standard research protocols in a lab setting.
This course focuses on developing competence in the planning, design, and execution of randomized clinical trials involving nutrition-focused behavioral interventions.
Course focus is on interpretation and evaluation of translational research in nutrition.
This course is designed to explore health disparities in minority populations, societal factors that impact their health and dietary intake, the differing needs and metabolism of nutrients by population, and educational techniques and healthcare management strategies to maximize the nutritional health of minority populations.
This course teaches the molecular mechanisms at work in brain cells, and how intracellular events influence physiological and pathological processes in the brain. This course also covers the relationship between nutrients and neurological disorders and the various nutritional approaches to improve brain function will be discussed using recent publications.
This course is intended for graduate students in health-related professions. Principles of epidemiology are discussed and their application to nutrition. This course provides information on research methods to assess exposure through collection of dietary and biological data, evaluate quality of these data, conduct appropriate analyses, and draw valid conclusions.
Focuses on developing Competency in Learning system design, with special emphasis on dietetics education at the college level.
An applied seminar in the secondary analysis of survey data.
The purpose of this course is to provide doctoral students with information and skills needed for successful doctoral study and an independent research career.
Grant writing for translational nutrition research aimed at extending healthy life and reducing the burdens of chronic disease.
In-depth understanding of sub-disciplines of food and nutrition that are fundamentals of nutritional sciences and the basic research philosophy of structure-function relationships in food and nutrition research.
This course covers research methodology in nutrition research, and the evaluation of current nutrition research through the systematic review process.
Participation in a cooperative faculty-student research project related to nutrition or food science.
Design, research, and/or analytical investigation of a problem in the area of nutrition to satisfy the dissertation requirement for the doctoral degree.
Restaurant, Hotel and Meetings Management Courses
This course focuses on management theories and practices required to successfully manage sport organizations in a variety of different settings.
Exploration of legal problems facing the hospitality industry. Legal cases related to restaurants, hotels, and meeting facilities are examined. Concerns and problem-solving for issues of risk management are explored.
This course is designed for the sport professional to increase their knowledge and understanding of principles and practices associated with managing a public assembly venue and the nature of the venue business.
This course is designed for sport professionals desiring to increase their knowledge and understanding of trends and issues in international sport programs. Being a travel class to the United States Olympic Committee headquarters in Colorado Spring, a travel fee is required.
This course is designed for sport professionals desiring to increase their knowledge and understanding of sports sales and entrepreneurship in the sport industry.
This course is designed for sport professionals desiring to increase their knowledge & understanding of management & administration issues in the international sport industry.
This course is designed for sport professionals desiring to increase their knowledge & understanding of the sport industry. Under the supervision of an approved and qualified sports industry professional, the graduate student will experience activities related to job specific tasks in sports and hospitality. This full-time work experience/fellowship in the sport industry must take place in a professional organization, in which the student has been selected and offered a fellowship.
This course is designed for sport professionals desiring to increase their knowledge & understanding of marketing, sales, and public relations in the sport industry. Writing proficiency is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
An examination of contemporary leadership and management theories and practices used in the hospitality industry.
This course will focus on the application of financial management tools used to assist managers in the sport and hospitality industries. Financial concepts will be examined as they relate to management decision making. Emphasis will be on interpreting financial data and communicating results to operation managers. Students should have completed an undergraduate course in Accounting or Finance prior to registering for this course.
Formulation, development, and implementation of strategic management in the hospitality and tourism industry. Writing proficiency is required for a passing grade in this course. A student who does not write with the skill normally required of an upper-division student will not earn a passing grade, no matter how well the student performs in other areas of the course.
In the hospitality industry, consumer behavior acts as a foundation for companies’ strategies and plans. This course aims to explore how various factors influence consumer behavior and their decision-making process in the hospitality industry.
Problems related to the operations of hospitality organizations such as hotel, restaurants, clubs and conventions and meeting management facilities.
Under the supervision of an approved and qualified sport management professional, the graduate student will experience activities related to job specific tasks in the sports industry. This work experience must take place in a professional organization, in which the student has been selected and offered a fellowship. The professional experiences and fellowships aid the graduate student in expanding their management knowledge and skills in a variety of sport industry settings. These settings include sport, hospitality, tourism, athletics, and entertainment operations. The keys to “Success in the Sport Industry” are a committed investment in quality professional experiences, advanced level knowledge and ability to connect the theory to practice.
Discussion, reading, and exploration of operational issues related to the hospitality industry.
Experimental or analytical investigation of a topic in restaurant, hotel, or meeting management.
Faculty-mentored development of graduate thesis research.