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Courses may be offered in one of the following modalities:

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  • Hybrid/blended courses (30–79 percent of coursework is delivered online.)
  • Online courses (100 percent of coursework is delivered online, either synchronously on a designated day and time or asynchronously as a deadline-driven course.)
  • Hyflex (Students will be assigned to attend in-person or live streamed sessions as a reduced-size cohort on a rotating basis; live sessions are also recorded, offering students the option to participate synchronously or view asynchronously as needed.)

If you are enrolled in courses delivered in traditional or hybrid modalities, you will be expected to attend face-to-face instruction as scheduled.

Nutrition Education And Communication (NUT-619)

Semester: Fall 2020
Number: 0306-619-001
Instructor: Feon Cheng
Note: Online, Asynchronous
Location: Online
Credits: 3
Status: Tutorial
Course Meets: October 22 - December 16

Class Will Be Held Last 7 Weeks Of Semester
For Nutrition Majors Only

Course Materials: View Text Books

Students will gain an understanding of Nutrition education and communication, including counseling, based on teaching/learning and behavior change theoretical frameworks. Emphasis is on interpersonal communications skills required for effective Nutrition practice by healthcare professionals with individual clients and groups, including the public media.

Learning Goals:   Course objectives: Upon completion of this course, students will be able to:1. Describe Nutritional counseling for the child, adolescent, and family, and the adult learner.2. Determine personality styles.3. Discuss cultural competency in Nutritional education and interpersonal communication.4. Explain assuring and measuring professional competence.5. Describe physical and psychosocial assessment and cognitive-behavioral therapy.6. Describe counseling skills for behavior change and the challenge of maintaining change.7. Understand counseling challenges in lifestyle management with weight and chronic disease.8. Integrate clinical and experimental evidence in Nutrition education and communication for health promotion and disease prevention.

*The learning goals displayed here are those for one section of this course as offered in a recent semester, and are provided for the purpose of information only. The exact learning goals for each course section in a specific semester will be stated on the syllabus distributed at the start of the semester, and may differ in wording and emphasis from those shown here.

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