Syllabus

Master of Science in Applied Nutrition

APN 621: Nutrition Education & Health Behavior Change Lab (Spring A 2025)

Credits - 1

Description

In the dietetics focus lab series, MSAN students in the dietetics focus will conduct Supervised Experiential Learning (SEL) hours. In the lab series, Faculty and Preceptors will assess competencies. Students will work to demonstrate professional skills and values in all interactions with their site preceptors, CPS faculty and staff, their peers and community members. Through reflective writing exercises, students will self-assess their skills, behaviors and attitudes. Topics such as clinical skills, communication skills, leadership and management skills, professionalism, conflict resolution, teamwork and integrity will be explored. Cases and real-world examples will be used to facilitate discussions. Students are responsible for working with the Assistant Director, Graduate Program in Applied Nutrition to arrange acceptable Preceptors and SEL sites before signing up for the course.

Materials

Learning Objectives and Outcomes

Program Objectives

The course will satisfy the following program objectives. You will learn how to:

• Develop and utilize nutrition concepts and best-practices for nutrition and health promotion initiatives
• Interpret and modify explanations of complex nutrition concepts for various audiences
• Research, develop and disseminate evidence-based and theory driven educational materials and work-products at an audience appropriate level for topics related to nutrition and health promotion

ACEND Competencies

• 1.7 Integrates the principles of cultural competence within own practice and when directing services.
  • 1.7.1 Demonstrates knowledge of the cultural competence models. (S)
  • 1.7.2 Applies knowledge of foods, cultural foods, eating patterns and food trends. (S)
  • 1.7.3 Identifies challenges that arise when different cultures, values, beliefs and experiences exist between clients/patients and nutrition and dietetics professionals. (S)
  • 1.7.4 Identifies and implements strategies to address cultural biases and differences. (D)
  • 1.7.5 Applies culturally sensitive approaches and communication skills. (D)
  • 1.7.6 Develops awareness of one’s own personal beliefs, values and biases to better serve clients/patients of different cultures and backgrounds. (D)
• 1.11 Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals.
  • 1.11.1 Interprets and communicates medical terminology to non-health professional audiences. (S)
  • 1.11.2 Uses acceptable medical abbreviations and appropriate medical terminology in all forms of communication. (S)
• 1.13 Demonstrates computer skills and uses nutrition informatics in the decision-making process.
  • 1.13.2 Evaluates accuracy and reliability when accessing and evaluating nutrition information in electronic format. (S)
• 1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations.
  • 1.15.3 Examines the influence of the determinants of health on health and wellness. (S)
  • 1.15.5 Applies behavior change theories for nutritional health promotion and disease
  • prevention. (S)
• 2.3 Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings.
  • 2.3.2 Interviews client/patient to collect subjective information considering the
  • determinants of health. (S)
  • 2.3.10 Determines barriers that might influence a client/patient’s nutritional status. (S)
• 2.4 Implements or coordinates nutritional interventions for individuals, groups or populations.
  • 2.4.10 Translates basic to advanced food and nutrition science knowledge into
  • understandable language tailored to the audience. (D)
  • 2.4.13 Assesses client/patient’s nutritional needs and appropriateness for the recommended counseling or therapy. (S)
  • 2.4.14 Applies counseling principles and evidence-informed practice when providing individual or group sessions. (S)
  • 2.4.18 Evaluates effectiveness of the counseling or therapy and makes modifications as required. (S)
  • 2.4.19 Refers/transfers client/patient to appropriate health professionals when counseling therapy or client/patient’s mental health issues are beyond personal competence of professional scope of practice. (S)
• 5.1 Demonstrates leadership skills to guide practice.
  • 5.1.1 Exhibits self-awareness in terms of personality, learning, leadership style and cultural orientation. (S)
  • 5.1.2 Demonstrates understanding of social cues and team dynamics. (S)
  • 5.1.3 Communicates at the appropriate level and understands emotions and emotional situations. (S)
  • 5.1.4 Develops conversational and interpersonal skills. (S)
• 6.1 Incorporates critical thinking skills in practice.
  • 6.1.1 Considers multiple factors when problem solving. (D)
  • 6.1.3 Engages in reflective practice to promote change and continuous learning. (D)
• 6.3 Applies current research and evidence-informed practice to services.
  • 6.3.4 Analyzes and formulates a professional opinion based on the current research and evidence-based findings and experiential learning. (D)
• 7.1 Assumes professional responsibilities to provide safe, ethical and effective nutrition services.
  • 7.1.2 Engages in self-reflective practice activities to develop and maintain ongoing
  • competence and professional behaviors. (S)
  • 7.1.4 Applies client/patient-centered principles to all activities and services. (D)
  • 7.1.5 Identifies and takes steps to manage unethical, incompetent and unsafe behavior. (S)
  • 7.1.6 Practices in a manner that respects diversity and avoids prejudicial treatment. (S)
  • 7.1.8 Maintains confidentiality and security in the sharing, transmission, storage and
  • management of protected health information. (S)
• 7.2 Uses effective communication, collaboration and advocacy skills.
  • 7.2.1 Applies effective and ethical communication skills and techniques to achieve desired goals and outcomes. (D)
  • 7.2.2 Works with and facilitates intraprofessional and interprofessional collaboration and teamwork. (D)
  • 7.2.4 Selects mode of communication appropriate to the messaging to meet the needs of the audience. (D)

Assignments

Weekly Assignments

Each week, you will complete various assignments and activities. Please refer to Brightspace for full assignment descriptions. 

Discussion Board

For each weekly discussion board,  you will record and share a 2-3 minute video reflecting on your previous SEL coursework. 

Grading Policy

Your grade in this course will be determined by the following criteria:

Grade Breakdown