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APPLICATIONS IN CLINICAL NUTRITION II

NUTRSCI 642
Course Description

Clinical problem solving, assessing medical record data, evaluating food intake, planning modified diets, and reviewing medical and research literature related to certain disease states/conditions. Develops critical thinking, teamwork and communication skills needed by the dietetic intern and dietitian.

Prerequisties

Declared in Nutritional Science BS or BS-Dietetics and Nutrition and NUTRSCI 631 or concurrent enrollment

Satisfies

This course does not satisfy any prerequisites.

Credits

Not Reported

Offered

Not Reported

Grade Point Average
3.69

-1.32% from Historical

Completion Rate
100%

No change from Historical

A Rate
41.18%

-20.7% from Historical

Class Size
34

-1.92% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

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