FDNT 430 - Professional Topics in Food and Nutrition

Class Hours: 3
Lab/Discussion: 0
Credits: 3

Prerequisite: FDNT 355 with a “C” or better, and senior status
Focuses on professional roles, skills, responsibilities, and ethics in the dietetics profession. Explores emerging perspectives and practices in dietetics including informatics, teamwork and mentoring, application of leadership and management theories to personnel and projects, career development and marketing, quality assurance, healthcare systems and delivery.