Clinical Dietetics/Nutrition (CDN)
     It is widely accepted that good nutrition plays a major role in the maintenance of health and the quality of life, the prevention and treatment of certain diseases, as well as recovery and rehabilitation following physiological trauma. Although a number of professions include nutrition as one area of research and/or practice interests, it is the profession of dietetics that dedicates its efforts entirely to the improvement of the nutritional status of people and the advancement of the science of nutrition. Registered dietitians whose specialized education is based in the biological, sociological, nutritional, and food sciences provide nutritional care to people, both well and ill, by using their expertise in nutrition, food science, psychological and social significance of eating behavior management, food economics, budgeting, counseling, and educational methodology. Registered dietitians practice in a variety of settings. These include hospitals and other health care institutions (as either clinicians or food administrators), industry, government, and private practice.
     Preparation for a career as a registered dietitian requires the completion of a baccalaureate degree in an approved program and accredited supervised clinical education experience program (didactic internship), followed by the passing of a national registration examination. The clinical dietetics and nutrition program offers several options for meeting the eligibility requirements to take the registration examination:
     Completion of a Bachelor of Science degree in an accredited undergraduate Coordinated Program in Dietetics (CPD). This is a concentrated program in which supervised clinical education experiences are incorporated into the baccalaureate curriculum, eliminating the need for an additional post-baccalaureate internship. The CPD program is accredited by the American Dietetic Association.
     Completion of a Bachelor of Science degree in a Didactic Program in Dietetics requiring subsequent completion of an accredited post-baccalaureate dietetic internship program. The University assumes no responsibility for the placement or supervision of graduates in dietetic internships. The Didactic Program in Dietetics is approved by the American Dietetic Association.
     Both preceding options are available at the School of Health and Rehabilitation Sciences, University of Pittsburgh. The emphasis in both programs is clinical dietetics practice. Admission prerequisites for both options are the same.

Admission Prerequisites (CDN)

	Biological sciences	3 semester credits. University of Pittsburgh students should take BIOSC 0150. Lab is recommended.
	Chemistry (general)	8 semester credits. Courses must include labs. University of Pittsburgh students should take CHEM 0110, 0120.
	Chemistry (organic)	6 semester credits. University of Pittsburgh students should take CHEM 0310, 0320.
	Computer science	3 semester credits. University of Pittsburgh students should take CS 0110 or 0131.
	Economics	3 semester credits. University of Pittsburgh students should take ECON 0800.
	English Composition	3 semester credits.
	Mathematics	3 or 4 semester credits--algebra and trigonometry. University of Pittsburgh students should take MATH 0031 and 0032, 0100 or 0200.
	Psychology	3 semester credits--Introduction to Psychology. University of Pittsburgh students should take PSY 0010.
	Public speaking	3 semester credits. University of Pittsburgh students should take COMMRC 0520.
	Sociology	3 semester credits. University of Pittsburgh students should take SOC 0010.
	Statistics	4 semester credits. University of Pittsburgh students should take STAT 0200 or 1000.
	*Nutrition	3 semester credits. University of Pittsburgh students should take CDN/HRS 1006.
	+Introduction to Dietetics	1 semester credit, CDN 1600.
	+Social & Cultural Determinants of Food Behavior	3 semester credits, CDN 1612. Transfer students may take this in junior year.

     *Not available at University of Pittsburgh regional campuses. This course may be taken at the Pittsburgh campus in the summer before admission to the program.
     +Transfer students can take these courses after admission to the program.

Coordinated Program in Dietetics Curriculum

	Fall Term: Junior Year
	HRS 1000	Introduction to Research	2 cr.
	HRS 1023	Human Physiology	4 cr.
	CDN 1620	Advanced Human Nutrition 1	3 cr.
	CDN 1609	Clinical Biochemistry	3 cr.
	CDN 1601	Medical Terminology	1 cr.
	CDN 1602	Nutrition Assessment 1	1 cr.
			------
		TOTAL	14 cr.
	Spring Term: Junior Year
	HRS 1025	Introduction to Microbiology	3 cr.
	CDN 1610	Food Science 1	3 cr.
	CDN 1613	Food Science 1 Laboratory	1 cr.
	CDN 1604	Food Service Systems Management	4 cr.
	CDN 1621	Advanced Human Nutrition 2	3 cr.
			------
		TOTAL	14 cr.
	Summer Session I: Junior Year
	CDN 1606	Introduction to Nutrition and Diet in Disease	4 cr.
	CDN 1603	Foundations of Dietetics Practice	3 cr.
			------
		TOTAL	7 cr.
	Fall Term: Senior Year
	CDN 1605	Principles of Nutrition Education	3 cr.
	CDN 1607	Nutrition Research Seminar	1 cr.
	CDN 1611	Food Science 2	3 cr.
	CDN 1630	Clinical Dietetics 1: Didactic	3 cr.
	CDN 1631	Clinical Dietetics 1: Clinical	6 cr.
			------
		TOTAL	16 cr.
	Spring Term: Senior Year
	CDN 1608	Professional Trends and Issues	2 cr.
	CDN 1622	Nutrition in the Life Cycle	3 cr.
	CDN 1635	Clinical Dietetics 5: Community Supervised Practice	1 cr.
	CDN 1632	Clinical Dietetics 2: Didactic	3 cr.
	CDN 1633	Clinical Dietetics 2: Clinical	6 cr.
			------
		TOTAL	15 cr.
	Summer Session I: Senior Year
	CDN 1634	Clinical Dietetics 3: Clinical	4 cr.
	CDN 1636	Clinical Dietetics 4: Clinical	2 cr.
			------
		TOTAL	6 cr.
		TOTAL CREDITS	72 cr.

Didactic Program in Dietetics Curriculum

	Fall Term: Junior Year
	HRS 1000	Introduction to Research	2 cr.
	HRS 1023	Human Physiology	4 cr.
	CDN 1609	Clinical Biochemistry	3 cr.
	CDN 1620	Advanced Human Nutrition 1	3 cr.
	CDN 1601	Introduction to Medical Terminology	1 cr.
	CDN 1602	Nutrition Assessment 1	1 cr.
			------
		TOTAL	14 cr.
	Spring Term: Junior Year
	HRS 1025	Introduction to Microbiology	3 cr.
	CDN 1604	Food Service Systems Management	4 cr.
	CDN 1610	Food Science 1	3 cr.
	CDN 1613	Food Science 1 Laboratory	1 cr.
	CDN 1621	Advanced Human Nutrition 2	3 cr.
			------
		TOTAL	14 cr.
	Summer Session I: Junior Year
	CDN 1603	Foundations of Dietetics Practice	3 cr.
	CDN 1606	Introduction to Nutrition and Diet in Disease	4 cr.
			------
		TOTAL	7 cr.
	Fall Term: Senior Year
	CDN 1605	Principles of Nutrition Education	3 cr.
	CDN 1607	Nutrition Research Seminar	1 cr.
	CDN 1611	Food Science 2	3 cr.
	CDN 1630	Clinical Dietetics 1: Didactic	3 cr.
		Elective(s)	3 cr.
			------
		TOTAL	13 cr.
	Spring Term: Senior Year
	CDN 1608	Professional Trends and Issues in Dietetics	2 cr.
	CDN 1622	Nutrition in the Life Cycle	3 cr.
	CDN 1632	Clinical Dietetics 2: Didactic	3 cr.
	CDN 1635	Community Dietetics: Clinical	1 cr.
		Elective(s)	3 cr.
			------
		TOTAL	12 cr.
		TOTAL CREDITS	60 cr.

Clinical Dietetics/Nutrition Course Descriptions

CDN 1600 INTRODUCTION TO THE PROFESSION OF DIETETICS

1 cr.

  One hour weekly, Fall Term
Introduction to the profession of dietetics. The profession is reviewed within the framework of the nature of professions and their role in society; presents an overview of dietetics practice roles.

CDN 1601 INTRODUCTION TO MEDICAL TERMINOLOGY

1 cr.

  Fall Term
A self-instructional course through which students learn to recognize, understand, and use (in oral and written communication) the terminology of the medical profession.

CDN 1602 NUTRITION ASSESSMENT 1

1 cr.

  Two hours weekly, 7 1/2 weeks, Fall Term
  Pre-corequisite: CDN 1620
Introduction to theory and principles of nutrition assessment. Emphasis will be placed on dietary assessment.

CDN 1603 FOUNDATIONS OF DIETETICS PRACTICE

3 cr.

  Four hours lecture, six hours lab weekly, Summer Session I
  Prerequisites: CDN 1600, 1601, 1602, 1612, 1620, 1621
Introduction to theory and principles underlying clinical dietetics practice methodology. Learning experiences include lecture, class discussions, and skills development laboratory sessions.

CDN 1604 FOOD SERVICE SYSTEMS MANAGEMENT

4 cr.

  Four hours lecture weekly, Spring Term
  Pre- or Corequisites: CDN 1610 and 1613; HRS 1025
Managerial processes of planning, organizing, directing, and controlling resources and technical operations involved in meeting the objectives and goals of a medical food service operation. Includes the theory, principles, and concepts of management. Learning experiences include lectures, laboratory, and field trips.

CDN 1605 PRINCIPLES OF NUTRITION EDUCATION

3 cr.

  Three hours weekly, Fall Term
  Prerequisites: CDN 1602, 1610, 1620, 1621
Concepts and components of the teaching-learning process and their application to the practice of dietetics. Experience in the instructional planning and implementation function of clinical dietitians is provided.

CDN 1606 INTRODUCTION TO NUTRITION AND DIET IN DISEASE

4 cr.

  Eight hours weekly, Summer Session I
  Prerequisites: CDN 1601, 1609, 1620, 1621; HRS 1023
Introduction to nutritional and dietary principles and their application in the treatment of acute and chronic diseases. Experience in the calculation of diets modified in nutrient composition and texture to meet aberrations in normal nutrient and food needs will be provided in class exercises.

CDN 1607 NUTRITION RESEARCH SEMINAR

1 cr.

  One hour weekly, Fall Term
  Prerequisites: CDN 1601, 1602, 1604, 1620, 1621; HRS 1000, 1023
Introduction to the research domain and methods of clinical dietetics practice. Experience in searching, reading, evaluating, and discussing research reports is provided.

CDN 1608 PROFESSIONAL TRENDS AND ISSUES IN DIETETICS

2 cr.

  Two hours weekly, Spring Term
  Prerequisites: CDN 1600, 1631, 1633
Identification and discussion of critical issues pertaining to the profession of dietetics.

CDN 1609 CLINICAL BIOCHEMISTRY

3 cr.

  Three hours weekly, Fall Term
  Prerequisites: 6 credits of organic chemistry
Introduction to the basic theory, principles, and concepts of modern biochemistry.

CDN 1610 FOOD SCIENCE 1

3 cr.

  Three hours weekly, Spring Term
  Pre- and Corequisites: 6 credits organic chemistry; CDN 1613
Introductory course emphasizing the chemical and physical properties of food in relation to its selection, quality, and preparation. Menu planning principles will be included.

CDN 1611 FOOD SCIENCE 2

3 cr.

  Two hours lecture, four hours lab weekly, Fall Term
  Prerequisites: CDN 1606, 1610, 1620, 1621; HRS 1025
Study of the scientific principles and regulatory standards involved in food processing and preservation. Experience in the construction, modification, and preparation of recipes to meet various dietary needs is provided in laboratory sessions.

CDN 1612 SOCIAL AND CULTURAL DETERMINANTS OF FOOD BEHAVIOR

3 cr.

  Three hours weekly, Fall Term
  Prerequisite: HRS 1006
Introduction to ethnic influence on the diversity of American food patterns. Social, cultural, economic, geographic, and religious factors are considered.

CDN 1613 FOOD SCIENCE 1 LABORATORY

1 cr.

  Three hours weekly, Spring Term
  Pre- or Corequisite: CDN 1610
Study of the chemical and physical changes that occur in food as a result of various food preparation methods and their effect on nutrient quality. Coordinated with CDN 1610.

CDN 1620 ADVANCED HUMAN NUTRITION 1

3 cr.

  Three hours weekly, Fall Term
  Pre- or Corequisites: CDN/HRS 1006, 1023; CDN 1609
The first of a two-course sequence in advanced nutrition and metabolism presenting principles of normal nutrition and their application in providing nutritional care and guidance. Emphasis is placed on the micronutrients and energy balance.

CDN 1621 ADVANCED HUMAN NUTRITION 2

3 cr.

  Three hours weekly, Spring Term
  Prerequisite: CDN 1620
Second of a two-course sequence in advanced nutrition and metabolism. Emphasis is on the essential micronutrients.

CDN 1622 NUTRITION IN THE LIFE CYCLE

3 cr.

  Three hours weekly, Spring Term
  Prerequisites: CDN 1620, 1621
Study of the physiological, biochemical, sociological, and developmental factors that affect nutrient requirements and recommendations at various stages in the life cycle.

CDN 1630 CLINICAL DIETETICS 1 -- Didactic

3 cr.

  Three hours lecture weekly, Fall Term
  Prerequisites: CDN 1602, 1604, 1606, 1610, 1613, 1620, 1621; HRS 1000, 1023, 1025
The first of a two-course sequence in clinical dietetics, which advances knowledge of the principles of nutrition and diet in disease and focuses on the integration and interpretation of nutritional assessment data for nutritional care planning, implementation, and evaluation. Included: an in-depth study of the pathophysiology and medical management of specific disease states; their impact on the nutritional status and nutritional care needs of patients; and the current research, standards of care, methods and management techniques used in providing nutritional care. The disease states/treatment units include: chronic obstructive pulmonary disease, upper gastrointestinal disorders, hypertension, ischemic heart disease, obesity, and diabetes mellitus.

CDN 1631 CLINICAL DIETETICS 1 -- Clinical

6 cr.

  24 hours of supervised practice per week, Fall Term
  Pre- or Corequisites: CDN 1601, 1602, 1603, 1604, 1605, 1606, 1607, 1610, 1611, 1613, 1620, 1621, 1630
Theory and practice in the nutritional care of individuals at various stages of the life cycle with uncomplicated nutritional problems. Clinical experience is integrated with didactic presentations.

CDN 1632 CLINICAL DIETETICS 2 -- DIDACTIC

3 cr.

  Three hours lecture weekly, Spring Term
  Prerequisite: CDN 1630
The second of a two-course sequence in clinical dietetics, which advances knowledge of the principles of nutrition and diet in disease and focuses on the integration and interpretation of nutritional assessment data for nutritional care planning, implementation, and evaluation. Included: an in-depth study of the pathophysiology and medical management of specific disease states; their impact on the nutritional status and nutritional care needs of patients; and the current research, standards of care, methods and management techniques used in providing nutritional care. The disease states/treatment units include: inflammatory bowel disease, short bowel syndrome, pancreatitis, chronic liver disease, oncology, renal disease, trauma/critical care, and thermal injury.

CDN 1633 CLINICAL DIETETICS 2 -- CLINICAL

6 cr.

  24 hours of supervised clinical practice experience per week, Spring Term
  Pre- or Corequisites: CDN 1608, 1611, 1622, 1630, 1631, 1632
Theory and practice in providing nutritional care to individuals at various stages of the life cycle with complex diseases, the treatment and prevention of which are influenced by diet. Clinical experience is integrated with didactic presentations.

CDN 1634 CLINICAL DIETETICS 3

4 cr.

  40 hours supervised clinical education per week, Summer Session I
  Prerequisites: CDN 1630, 1631, 1632, 1633
Clinical education experiences are planned to provide the student with increased responsibility for the management of nutritional care delivery to independence and on an assigned unit/service of a health care facility.

CDN 1635 COMMUNITY DIETETICS -- CLINICAL

1 cr.

  45 hours of supervised clinical experiences over the term, Spring Term
  Prerequisites: CDN 1603, 1605, and 1622
Supervised clinical practice experiences in providing nutritional care and/or education to individuals at various stages of the life cycle in diverse community settings. Experiences are coordinated with CDN 1622. Settings include the Women, Infant and Children Center, Healthy Beginnings Center, child and adult day care settings, senior citizen and congregate meal centers, home delivered meal sites, and elementary, middle, and high schools.

CDN 1636 CLINICAL DIETETICS 4 -- CLINICAL

2 cr.

  40 hours of supervised practice, 2 week assignments, Summer Session I
  Prerequisites: CDN 1604, 1634, 1635
Supervised practice experience in providing nutritional care to patients in extended care facilities. Emphasis will be placed on food service management.

CDN 1699 INDEPENDENT STUDY

variable cr.

  By appointment, all terms and sessions
Provides advanced students an opportunity to explore in depth an area of particular interest to them. It is the student's responsibility to find a faculty member willing to undertake such a tutorial.