This course will enhance the student?s understanding of addiction medicine and the effects of trauma from a microscopic, mesoscopic, macroscopic, and generational perspective. By weaving elements of basic science, assessment, and diagnosis, students will learn to understand and manage these disorders by integrated knowledge to propose evidenced based approaches for treatment. Special attention will focus on co-occurring disease processes and treatment approaches.

Opportunity for study and/or practice in an area of choice. Objectives are developed by students and must be approved by faculty. May be repeated.

Identification of causes of complex public health nutrition problems (such as food insecurity and escalating obesity rates) and cost-effective community-based interventions required to solve them. Provides skills and tools needed to assess design and evaluate community nutrition and wellness interventions.

Pre-professional work experiences with continued examination and application of theory and practice in the dietetic profession. Concepts include foodservice management topics such as facility and human resources management, translation of nutrition into foods/menus, procurement, distribution and service within delivery systems, and food safety and sanitation. Community nutrition topics include nutrition screening and assessment, nutrition counseling and education, food security and sustainability, program development and evaluation, as well as exploration of health promotion and disease prevention theory and application. Assignments and supplemental reading reinforce practicum experiences. Practicum experience (500-600 hours) is integrated into the course design.