Online DFN Courses in Development

July 5, 2006 through July 4, 2009

Development of Online Coursework in the Dietetics, Foods, and Nutrition Programs at Lehman College

Project Director: Andrea P. Boyar, PhD, RD, CDN
Associate Professor
Dietetics, Foods, and Nutrition
Department of Health Sciences
Lehman College
250 Bedford Park Blvd West
Bronx, NY 10468
andrea.boyar@lehman.cuny.edu
718-960-8084

Project Summary

This project is designed to improve the accessibility of ten required nutrition courses by developing and delivering them online. In order to accomplish this, we propose to train our faculty in the best practices of online instruction. Through this project, an increase in the recruitment, retention and graduation rates of Hispanic and African-American students, who are underrepresented as professionals in the fields of foods and nutrition, is expected. The need for culturally diverse and bilingual professionals in the field is great, because many of the clients using these professional services are diverse and multilingual.

The following 10 courses are those that are required for students in the undergraduate and graduate programs in the Dietetics, Foods, and Nutrition programs in the Department of Health Sciences at Lehman College and are currently offered as face-to-face courses. Each of these courses would be appropriate for online development and delivery based on their course content:

COURSE	NAME	PROFESSOR	Semester Online
DFN 120	The Nature and Science of Food.	A. Engle	Spring 2008
DFN 220	Advanced Foods	A. Engle	Fall 2008
DFN 348	Nutrition in the Management of Disease I	A. Tobias	Fall 2007
DFN 430	Management of Dietetic Services	N. Eisenstein	Spring 2008
DFN 445	Advanced Nutrition	A. Boyar	Spring 2009
DFN 448	Nutrition in the Management of Disease II	A. Tobias	Spring 2009
DFN 610	Nutrition: An Integrated Approach (graduate)	A. Boyar	Fall 2007
DFN 661	Food Service Management (graduate)	N. Eisenstein	Fall 2008
HEA 437	Methods and Strategies in Health Education	S. Tree	Fall 2007
HSD 240	Nutrition and Health	S. Tree	Fall 2008

DFN 120: The Nature and Science of Food. 4 hours, 3 credits.
A comprehensive overview of the preparation and characteristics of food, including nutritional profiles, food selection and storage, and culturally appropriate meal planning. Particular emphasis on the chemical changes and interaction of foods.

DFN 220: Foods, Society, and Health. 5 hours, 4 credits.
An in-depth exploration of techniques of food selection and preparation, with emphasis on sociocultural, ecological, and health issues. PREREQ: DFN 120.

DFN 348: Nutrition in the Management of Disease I. 3 hours, 3 credits.
Introduction to the methods used in the identification of nutritional needs and the planning of nutritional care in disease. Emphasis on the scientific concepts used in calculating modified diets and in planning menus that are consistent with the diet prescription. Application of the principles of nutrition to case studies and responsibilities within the managed health-care system. Discussion of the rationale of diet therapy. PREREQ: HSD 240, BIO 181-182 or 228, and DFN 120 and 220.

DFN 430: Management of Dietetic Services. 3 hours, 3 credits.
Principles of organization and administration, and their application to food service departments within complex organizations, especially productivity standards, budgets, and facilities design. PREREQ: DFN 330 and HSD 266.

DFN 445: Advanced Nutrition. 4 hours, 4 credits.
An in-depth study of the digestion, absorption, transport and metabolism of the energy nutrients, and of the metabolic functions of water and selected vitamins and minerals. Dietary calculations based on current nutrient standards and analysis of topical nutrition research. PREREQ: HSD 240, CHE 244-245, and BIO 181-182 or 228.

DFN 448: Nutrition in the Management of Disease II. 3 hours, 3 credits.
A case study approach to the nutritional assessment and management of patients with medical and surgical problems. Emphasis on the analysis of anthropometric, laboratory, clinical, and dietary data in determining nutritional needs and on planning compensatory nutritional therapy based on these needs. PREREQ: DFN 348.

DFN 610: Nutrition: An Integrated Approach. 4 hours, 4credits.
Discussion of nutrients on a cellular and organism level, emphasizing the biochemical and physiological aspects of nutrition. Cellular metabolism and tissue function in relation to nutrient requirements are discussed. PREREQ: DFN 445, BIO 181 and 182, CHE 244 and 245, or the equivalent.

DFN 661: Food Service Management. 3 hours, 3 credits.
Management theory with application to the food service industry. Emphasis on the management of human and financial resources, the practice of optimal standards of safety, sanitation, and nutrition, and the role of the computer as a management tool.

HEA 437: Strategies in Community Health and Nutrition Education. 3 hours, 3 credits.
Assessment of health and nutritional needs within a multicultural context. Identification, selection, and implementation of strategies for dissemination of health and nutrition information into the community, focusing on individuals with special needs. PREREQ: Completion of 18 credits in Health Education and Promotion or Dietetics, Foods, and Nutrition, or permission of the instructor.

HSD 240: Nutrition and Health. 3 hours, 3 credits.
Fundamental principles of normal nutrition with an emphasis on health maintenance and disease prevention. Discussion of nutritional concerns through the life cycle and nutrition programs in health sciences.

Projected Time Line for Online Course Delivery

Summer 2007
HSD 240

Fall 2007
DFN 348, HEA 437 and DFN 610

Spring 2008
DFN120, and DFN 430

Fall 2008
DFN 220, DFN 661, and HSD 240

Spring 2009
DFN 445 and DFN 448