NUTR 4353 Course Syllabus Spring 2021 1.18.2021.pdf - NUTR 4353 Cultural Competency for Nutrition Professionals Spring 2021 Semester COURSE INSTRUCTOR

NUTR 4353 Course Syllabus Spring 2021 1.18.2021.pdf - NUTR...

This preview shows page 1 - 3 out of 4 pages.

1 NUTR 4353 Cultural Competency for Nutrition Professionals Spring 2021 Semester COURSE INSTRUCTOR Cherine Hatem, MS Office Hours: Monday 1:00pm- 3:00pm* Primary Contact (e-mail): [email protected] GENERAL COURSE INFORMATION Course: NUTR 4353, Cultural Competency for Nutrition Professionals Credit Hours: 3 Class Type: Online Office Hours: Monday from 1:00pm- 3:00pm* * This class was originally scheduled to meet every week. Due to the current public health circumstances, the course was redesigned to be an online course with pre-recorded videos so that students can manage their own schedule. The instructor will be available from 1:00-3:00pm every Monday to answer questions or discuss course topics via Microsoft Teams (either via video call or the chat function). It is strongly advised that you reach out for assistance during that time. LEARNING RESOURCES Fadiman, A. (1997). The spirit catches you and you fall down: A Hmong child, her American doctors, and the collision of two cultures. New York: Farrar, Straus, and Giroux. Link to PDF is provided on blackboard, however students may wish to purchase a print copy. Academy of Nutrition and Dietetics. (2015). Cultural Competency for Nutrition Professionals. eBook. Available for purchase at: - competency-for-nutrition-professionals-ebook o This book is not required. However, it is a learning resource that will help you create assignment 2. It is also a good resource for students to have in their learning library. All other assigned readings will be provided on blackboard COURSE DESCRIPTION The primary purpose of this course is to train the next generation of nutrition professionals. Registered dietitians often treat and work with individuals from cultures that are different from their own. Cultural competence as well as verbal and written communication skills are critical to effectively meet the needs of diverse populations. Specifically, students in this class will work towards achieving cultural competency and will demonstrate cultural awareness and knowledge in professional oral and written communication. LEARNING OUTCOMES
2 This course will satisfy the following core knowledge requirements for registered dietitians: 1.1: Demonstrate how to locate, interpret, evaluate, and use professional literature to make ethical, evidence-based practice decisions.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture