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University of Southern Mississippi (Department of Nutrition and Food Systems)




The Department of Nutrition and Food Systems prepares qualified professionals and conducts applied research, focusing on improved nutritional health and wellbeing of individuals, families, and communities.

MISSION STATEMENT

The mission of the Didactic Program in Dietetics is to prepare students for careers as dietetics professionals who will enhance the quality of life for individuals, groups, families, organizations, and communities in the state, region, and nation. The Didactic Program provides the knowledge, skills, and values required for successful entry into a supervised practice program, graduate school, or the job market.

HISTORY

The University of Southern Mississippi School of Nursing was established in 1967, thanks to the visionary thinking of the diploma program faculty at the Mercy Hospital School of Nursing in Vicksburg, Mississippi. This courageous group led by Sister Mary Remegius (Elizabeth C. Harkins) responded to the American Nurses Association position statement (1965) that nursing education should be placed under the auspices of degree granting institutions. Dr. Harkins, the first dean of the School of Nursing, retired in December 1980 and maintained an office in the school as dean emeritus until her death in 1997. Her picture hangs in the lobby of the nursing building to remind faculty and students of her love of and dedication to the profession.



School name:University of Southern MississippiDepartment of Nutrition and Food Systems
Address:118 College Drive #5172
Zip & city:MS 39406-5172 Mississippi
Phone:601.266.5377
Web:http://www.usm.edu/nfs/
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Visits:
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Department of Nutrition and Food Systems Nursing School Location







Department of Nutrition and Food Systems Courses


NUTRITION FOR LIVING
A study of nutrition concepts relating to health and human wellness.

PRINCIPLES OF FOOD PREPARATION
Study of theories and techniques of food preparation and their effects on food products.

PRINCIPLES OF FOOD PREPARATION LABORATORY

NUTRITIONAL ASSESSMENT
Identify techniques of basic assessment of the nutritional status of healthy individuals throughout the life cycle.

NUTRITIONAL ASSESSMENT LABORATORY
Develop skills in assessing and articulating the nutritional status of healthy individuals throughout the life cycle.

COMMUNICATION TECHNIQUES IN NUTRITION
Evaluation of methods of interviewing and counseling clients in nutrition and food selection.

COMMUNICATION TECHNIQUES IN NUTRITION LABORATORY
Students develop appropriate interviewing and counseling techniques in nutrition and food selection.

NUTRITION
Study of the body's need for foods, including the chemistry of digestion, metabolism, and nutritive requirements of the body during the life cycle.

DIETETIC PROFESSIONS: PRACTICE AND RESEARCH
Study of the profession of dietetics and the application of research in the field of nutrition and dietetics.

MEDICAL NUTRITION THERAPY I
Medical nutrition therapy in health promotion, disease prevention, and menu planning and modification.

MEDICAL NUTRITION THERAPY I LABORATORY
Practical application of medical nutrition therapy to health promotion, disease prevention, and menu planning and modification.

MACRONUTRIENT METABOLISM
The study of carbohydrates, protein and fat on human metabolism. Metabolic pathways are explored.

MICRONUTRIENT METABOLISM
The study of specific effects of vitamins, minerals and water on human metabolism.

LIFECYCLE NUTRITION
Study of the role of nutrition in health, growth and development at each stage of the life cycle.

CHILD NUTRITION
Study of eating patterns and nutritional needs of children and nutrition programs/services available to meet needs.

EXPERIMENTAL FOODS
Study of selected nutritional, chemical, physical and sensory properties of foods in relation to preparation procedures. Includes laboratory.

EXPERIMENTAL FOODS LAB
Developing the skills to test the chemical, physical, and sensory nature of foods.

FINANCIAL MANAGEMENT IN NUTRITION AND FOOD SYSTEMS
This course is designed to teach financial management skills required in multiple nutrition and food service system settings.

MATERNAL AND CHILD NUTRITION
An examination of the role of nutrition in health, growth, and development during pregnancy, lactation, and childhood.

NUTRITION AND WEIGHT CONTROL
A study of the factors that cause weight gain with an explanation of the physiology involved and a critical review of weight reduction plans.

GERIATRIC NUTRITION
Nutrition in the aging population, including nutrient requirements, nutrition assessment, and nutritional care of the elderly.

COMMUNITY NUTRITION
Study of nutrition assessment methodology and resources available within the community.

SEMINAR
Selected topics in nutrition. May be repeated for a total of 3 semester hours.

CHILD NUTRITION PROGRAM MANAGEMENT
This course will explore in depth the specific knowledge and skills needed in the management and supervision of multiunits in child nutrition programs.

FOOD PRODUCTION MANAGEMENT
This course is designed to provide the foundation knowledge and skills required in the operation of noncommercial foodservice establishments.

FOOD PRODUCTION MANAGEMENT II
Study of the principles of organization and management applied to institutional food service.

ADMINISTRATIVE DIETETICS
Study and application of management theory and techniques in the supervision of food service personnel.

CURRENT ISSUES IN NUTRITION AND FOOD SYSTEMS
A study of current trends in applied nutrition with exact topics to vary.

MEDICAL NUTRITION THERAPY II
Biochemical and physiological bases for dietary treatment of obesity and diseases of the gastrointestinal tract and liver.

MEDICAL NUTRITION THERAPY II LABORATORY
An application of MNT II through field trips to hospitals, mock charts, case studies, role playing, and videotaping.

MEDICAL NUTRITION THERAPY III
Biochemical and physiological bases for dietary treatment of cancer, children’s illness, and diseases of the heart, lungs, and kidneys.

MEDICAL NUTRITION THERAPY III LABORATORY
Application of MNT III through case studies, role playing, and hospital visits.

CURRENT TOPICS IN CHILD NUTRITION PROGRAMS
This course will acquaint students with current issues and topics related to the management of USDA child nutrition programs.

SPECIAL PROBLEMS IN FOOD AND NUTRITION

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