Faculty: Ingrid Anderson OSB, Patricia Bruce, Jane Byrne, Amy Olson, Diane Veale Jones.

The nutrition curriculum, which includes the majors in dietetics and nutrition science, and a minor in nutrition, is built upon the liberal arts in the Catholic university tradition. An appreciation and respect for the food habits, beliefs and traditions of all cultural and ethnic groups is evident in the curriculum. This respect for the individual is balanced with the principles of scientific methodology and the encouragement of open inquiry. Students are encouraged to seek and integrate new information and develop skills essential to meet the challenges of the future and stay current with new discoveries in nutrition.

The department faculty educate those who become nutrition professionals, as well as those who are consumers, to use the scientific principles of nutrition to evaluate diets, nutrition products and nutrition information. Nutrition professionals are the experts who determine needs and optimal nutritional care; they teach, manage, conduct research or direct nutrition services for clients in a variety of settings. The Coordinated Program in Dietetics which was accredited in 1988 by the American Dietetic Association is one of a very small number of such programs in liberal arts institutions.

The nutrition department offers majors in dietetics and nutrition science.

For additional information review the homepage for the nutrition department.

The dietetics major prepares students for employment as dietitians in a variety of job settings. Registered dietitians work in hospitals and clinics, but many new opportunities are in community nutrition programs, health-care facilities, sport and fitness centers, wellness programs and food industries. Many students specialize and pursue advanced degrees and leadership positions.

Saint Benedict’s and Saint John’s offer the Coordinated Program, accredited by the American Dietetic Association. This program integrates clinical experience into the academic framework of the major. Clinical experiences and simulations give students opportunities to experience the profession during their undergraduate years. Students gain knowledge and professional skills, and upon successful completion of the program, are eligible to take the registration exam to become a Registered Dietitian.

Prerequisites: CHEM 111, 112; BIOL 212, 235, 236; PSYC 111; ECON 111.

Nutrition Courses: 125, 225 (JT), 300, 323, 325 (JT), 326 (Su), 327, 330, 331, 333, 337, 343, 347, 378 (JT), 399.

Supporting course: MATH 124

Application to the Coordinated Program in Dietetics

Entry into the Coordinated Program is competitive and class size is limited. Students interested in the coordinated program should contact the chair as early as possible and no later than the fall of their sophomore year to develop their four-year academic plan. Formal application occurs during the spring semester of the sophomore year.

Criteria for selection to the dietetics major:

1) Completion of NUTR 125 and 225 and currently enrolled in NUTR 323 and/or 343.

2) Completion of (or currently enrolled in) all prerequisite courses.

3) Cumulative grade point average of at least 2.5.

4) A grade of "C" or better in all required classes.

5) Development of a 4-year plan with a nutrition faculty member.

Prior work experience in some aspect of the profession, foodservice or nutrition programs is desirable.

Applicants to the Coordinated Program in Dietetics must meet the above criteria, complete the application form for the Coordinated Program in Dietetics and an essay on professionalism. The files of the applicants will be reviewed by the department faculty and ranked. A group essay and an interview may be required. The top applicants will be granted placement in the final practicums NUTR 378 and 399 for the spring semester of their senior year. Qualified applicants who do not place in the top grouping will be offered placement at a later time.

Students must obtain personal liability insurance through the college/university and are responsible for providing their own transportation to clinical sites during the final professional experience [NUTR 378 and NUTR 399].

The nutrition science major is designed for students intending to pursue a graduate degree. Knowledge of nutrition is essential for health and the prevention of illness; it is the key to fitness and enhanced athletic performance; and it provides a framework for food development and consumer education of food products. Nutrition plays a critical role in promoting healing and recovery from surgery and illness, in addition to its role in health maintenance and disease prevention. An undergraduate degree in nutrition science is excellent preparation for individuals pursuing a medical career since physicians are responsible for the decisions regarding the diet and nutrition support for their patients. Exercise physiologists with a background in nutrition can design fitness programs that include both nutrition and exercise. These comprehensive programs are appropriate for individuals in rehab as well as athletes seeking to improve performance.

In addition, an undergraduate degree in nutrition science is ideal preparation for persons who wish to pursue graduate work in food or nutrition science. Graduate degrees in nutrition provide the expertise needed for positions in food industry, nutrition research as well as teaching nutrition at the college level.

Prerequisites: CHEM 123, 234; BIOL 115, 116.

Nutrition Courses: 125, 300, 323, 330, 331, 376 JT, 380;

Supporting Courses:, CHEM 235, 236; MATH 123, 124; PHYS 105, 106.

125, 300, 323, plus 8 or more additional credits from the following: 225 (JT), 327, 330, 331, 333, 337, 343, 347, or 371.

125 Concepts of Nutrition Science. (4)   [Top]

Basic concepts of nutrition are introduced: the functions of the major nutrients, energy balance, and weight control, protein quality and vegetarianism, diet composition and methods to determine nutritional adequacy. Laboratory. Fall and spring.

176 January Term Topics. (0-4)  [Top]

Study at the introductory level of a special topic not ordinarily offered during the semesters. Consult department for applicability towards major requirements. May be repeated for credit when topics vary.

Study at the introductory level of a special topic not ordinarily offered during the semesters. Designed to fulfill core disciplinary requirement. Consult department for applicability towards major requirements. May be repeated for credit when topics vary.

225 Experimental Food Science. (2)   [Top]

A basic laboratory course in foods which examines the chemistry of cooking and specific food products. The principles are demonstrated through experiments which are intentionally designed to illustrate correct and incorrect techniques and/or ingredient combinations. No previous cooking experience is necessary. January Term.

271 Individual Learning Project. (1-4)  [Top]

Supervised reading or research at the lower-division level. Permission of department chair required. Consult department for applicability towards major requirements. Not available to first-year students.

276 January Term Topics. (0-4)  [Top]

Study a special topic not ordinarily offered during the semesters. Consult department for applicability towards major requirements. May be repeated for credit when topics vary.

277 January Term Core Topics. (0-4)   [Top]

Study of a special topic not ordinarily offered during the semesters. Designed to fulfill core disciplinary requirement. Consult department for applicability towards major requirements. May be repeated for credit when topics vary.

300 Cultural and Social Aspects of Food. (4)  [Top]

Food is more than just something to eat. Food choices can indicate social status, religious beliefs, celebrations or even gender. This course addresses the cultural and social meanings of food. The class emphasizes the ideological basis for food practices. International food and nutrition issues such as world hunger, food supply, food distribution and food policy are addressed. Prerequisite: one introductory core social science course. Fall.

323 Nutrition Dynamics - Infancy Through Aging. (4)  [Top]

This course explores the nutritional needs of individuals and groups within the different stages of the life cycle. The health needs and nutritional status of these individuals and groups are discussed. Prerequisite: 125. Spring.

325 Community Nutrition Orientation January Term. (2)  [Top]

In this class students develop interviewing and counseling skills. Students learn about the purpose and structure of the programs and the populations served. Prerequisite: NUTR 323. Dietetics majors only.

326 Sophomore Dietetic Practicum. (1)   [Top]

A 120-hour supervised practice experience in food service administration during the summer. Students register during the spring semester for this class and complete the experience during the summer. Prerequisite: NUTR 343. Dietetics majors only.

327 Nutrition Education: Agents of Change. (4)  [Top]

Students develop effective nutrition education techniques. This course focuses on the design, development and presentation of nutrition instruction using a variety of media. Prerequisite: NUTR 125, or permission of the instructor. Fall.

330 Nutritional Biochemistry and Assessment (Macronutrients). (4)  [Top]

Physiological function and biochemical roles of major nutrients, carbohydrates, lipids and protein, are addressed. Content includes normal metabolism and the changes in metabolism which occur in selected nutritional/disease states, such as starvation, obesity and cardiovascular disease. Laboratory emphasizes methodology for determining nutritional status and fitness. Laboratory. Prerequisites: NUTR 125, MATH 124 or concurrently and CHEM 112 or concurrently with CHEM 235. Fall.

331 Exercise Nutrition and Supplements. (4)  [Top]

The class emphasis is on the biochemical roles of ergogenic aids, vitamins, and minerals and herbal products. The specific nutritional needs of the athlete and physiological consequences of nutrient deficiencies are discussed. Laboratory experiments provide students with the opportunity to be both subject and researcher as they design experiments, collect data and interpret results. Laboratory. Prerequisite: NUTR 125 and CHEM 112 or concurrently with CHEM 236. Spring.

333 Medical Nutrition Therapy - Cardiovascular Disease and Diabetes Mellitus. (4)  [Top]

An overview of the role diet and nutrition in the management and treatment of selected diseases. Class theory will emphasize why diet is altered in response to certain pathologies. Simulations and case studies will be used to provide experience in determining nutrition needs, nutrition care planning and counseling. Topics: nutrition assessment, diabetes, cardiovascular diseases, gastrointestinal diseases. Prerequisites: NUTR 125, NUTR 323, and NUTR 330. Spring.

337 Medical Nutrition Therapy -- Renal Disease and Nutrition Support. (4)  [Top]

Continuation of Therapeutic Nutrition I. Topics: renal diseases, nutrition support, inborn errors of metabolism. Prerequisites: NUTR 125, NUTR 323, and NUTR 330. Fall.

343 Food Production and Procurement. (4)  [Top]

The principles of food planning and production, menu planning, procurement, service and distribution, sanitation and safety, facility management including layout and design and equipment selection are addressed using a system approach to food service operations. Laboratory. Prerequisite: NUTR 225, ECON 111. Spring.

347 Management of Food Operations. (4)  [Top]

Basic principles of management are introduced in this course. The topics include: financial management, human resource management, management functions, management characteristics and marketing. Application of management principles is made to dietetic profession. Laboratory. Fall.

371 Individual Learning Project. (2-8) [Top]

Supervised reading or research at the upper-division level. Permission of department chair and completion and/or concurrent registration of 12 credits within the department required. Consult department for applicability towards major requirements.

375 Supervised Study. (0-4) [Top]

Full-time learning experience during the January Term done under the direction of a faculty moderator, often in conjunction with an off-campus supervisor. Requires permission of instructor. Not available to first-year students.

376 January Term Topics. (0-4)  [Top]

Study at the upper-division level of a special topic not ordinarily offered during the semesters. Consult department for applicability towards major requirements. May be repeated for credit when topics vary.

377 January Term Core Topics. (0-4) [Top]

Study at the upper-division level of a special topic not ordinarily offered during the semesters. Consult department for applicability towards major requirements. May be repeated for credit when topics vary.

378 Senior Dietetic Practicum, January Term. (2)  [Top]

A full-time, four-week supervised practice experience in therapeutic nutrition and food service administration in an extended care facility. Prerequisites: NUTR 323, 327, 333, 337, 343, and NUTR 347. Dietetics majors only.

380 Nutrition Research (1-8). pending approval [Top]

Independent student directed research.

398 Honors Senior Essay, Research or Creative Project. (4) [Top]

Required for graduation with "All-College Honors" and "Departmental Distinction in Nutrition." Prerequisite: HONR 396 and approval of the department chair and director of the Honors Program. For further information see HONR 398.

399 Senior Dietetic Practicum (11-12) [Top]

The final full-time 15-week supervised practice experience of the Coordinated Program is completed during the spring semester of the senior year. Dietetics majors only. Prerequisite: NUTR 378. Spring.