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Curriculum
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Strategic coursework for dietetic leadership.
The schedule below fulfills the requirements for the DI/MS program.
View | Concordia Course Catalog
View | Current Academic Calendar
Summer One
| DATA 608 Statistics Research & Analysis (Online Course) 4 Credits |
This course allows the student to understand and demonstrate knowledge of descriptive and inferential statistics used in research, and apply their knowledge to real-world situations and research questions. Emphasis is placed on distinguishing similarities and differences among statistical tests, and recognizing the essentiality of statistics for producing and comprehending scientific research. |
Fall Year One (odd year start)
| COM 614 Organizational Communication 4 Credits |
An examination of how communication enacts and affects organizational behavior. Topics include: organizational assimilation, organizational culture, motivation, power, decision making, leadership, learning styles, conflict management, nonverbal communication, organizational ethics, diversity and change management. Emphasis is placed on the ability to apply organizational research and theory to organizational behavior. The course includes readings, experiential exercises, case study discussions, exams and papers. |
| FND 600 Advanced Study of Macronutrients 2 Credits |
This course will explore the advanced metabolism and functions of carbohydrates, proteins, and lipids in physiological processes. Prerequisite: Biochemistry course. |
OR Fall Year One (even year start)
| FND 602 Advanced Study of Micronutrients 2 Credits |
This course will explore the advanced metabolism and functions of vitamins and minerals in physiological processes. Prerequisite: Biochemistry course. |
| FND 609 Dietetics Management 2 Credits |
This course will explore management principles and skills needed by dietetics professionals holding management positions. Students will have the opportunity throughout the course to apply skills essential for successful management in all areas of the dietetics profession. Emphasis will be on preparing students for advancement into management or leadership roles in food, nutrition or related fields. |
| BUSN 662 Leadership: Theory and Application 3 Credits |
This course is designed to provide a comprehensive view of the nature and practice of leadership. Among the topics explored are historical, philosophical and theoretical foundations; ethics and values; power and influence; conflict management; and effective leadership in formal organizations. |
Spring Year One
| FND 604 Advanced Medical Nutrition Therapy 4 Credits |
This course allows the student to utilize knowledge of nutrition, physiology, and other natural sciences in studying nutritional interventions for individuals with complex pathologic conditions. Emphasis will be placed on learning and using evidenced-based recommendations for dietetics practice. Prerequisite: Medical Nutrition Therapy course. |
| FND 601 Nutrition Counseling and Education 2 Credits |
This course will explore the advanced principles of nutrition counseling and education for the general population and for individuals with special health needs. Prerequisite: Medical Nutrition Therapy course. |
| COM 617 Applied Research Methods in Communication 4 Credits |
A course in scientific inquiry methods in communication, including the study of methods of research design, data collection and analysis. Topics include the ethical application of research methods in various contexts, and the development of applied research methods available to effectively collect and analyze communication data. Prerequisite: Graduate-level statistics or permission of the instructor. |
Summer Two
| FND 606 Applied Dietetic Practice I (Online Course) 4 Credits |
This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, Extension services, and public health facilities. Prerequisites: FND 601 and FND 604
Note: All supervised practice experiences are arranged by program faculty for DI/MS interns. |
Fall Year Two (odd year start)
| FND 602 Advanced Study of Micronutrients 2 Credits |
This course will explore the advanced metabolism and functions of vitamins and minerals in physiological processes. Prerequisite: Biochemistry course. |
| FND 609 Dietetics Management 2 Credits |
This course will explore management principles and skills needed by dietetics professionals holding management positions. Students will have the opportunity throughout the course to apply skills essential for successful management in all areas of the dietetics profession. Emphasis will be on preparing students for advancement into management or leadership roles in food, nutrition or related fields. |
| BUSN 662 Leadership: Theory and Application 3 Credits |
This course is designed to provide a comprehensive view of the nature and practice of leadership. Among the topics explored are historical, philosophical and theoretical foundations; ethics and values; power and influence; conflict management; and effective leadership in formal organizations. |
OR Fall Year Two (even year start)
| COM 614 Organizational Communication 4 Credits |
An examination of how communication enacts and affects organizational behavior. Topics include: organizational assimilation, organizational culture, motivation, power, decision making, leadership, learning styles, conflict management, nonverbal communication, organizational ethics, diversity and change management. Emphasis is placed on the ability to apply organizational research and theory to organizational behavior. The course includes readings, experiential exercises, case study discussions, exams and papers. |
| FND 600 Advanced Study of Macronutrients 2 Credits |
This course will explore the advanced metabolism and functions of carbohydrates, proteins, and lipids in physiological processes. Prerequisite: Biochemistry course. |
Spring Year Two
| FND 605 Master's Capstone Project (Online Course) 4 Credits |
This course will serve as the capstone experience for the graduate program in Dietetics Leadership. Students will research, plan, develop, and possibly implement a capstone project that encompasses the knowledge and skills they have gained from the combined dietetic internship and graduate program. |
| FND 607 Applied Dietetic Practice II (Online Course) 4 Credits |
This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, Extension services, and public health facilities. Prerequisites: FND 606
Note: All supervised practice experiences are arranged by program faculty for DI/MS interns. |
Master's Capstone Project
The capstone project provides you an opportunity to apply your knowledge of dietetics to research, develop and implement a unique program prior to graduation. You are paired with an expert in the field as your mentor and also work closely with the DI/MS Director for guidance and support. The capstone is an excellent example of your work and valuable when applying for dietitian positions. The capstone experience will validate your leadership skills in the dietetics field.
As I approached graduating with my bachelor's, I knew I wanted to strengthen my foundational knowledge and skills further in nutrition/dietetics. Concordia's DI/MS program allowed me to do exactly that through its cultivating courses, compassionate professors, and numerous opportunities to gain real-world experience. My time spent in this program has grown me in ways I could never have imagined, and I am excited to enter the world as a confident and capable Registered Dietitian Nutritionist.
Sam Gerdes | 2023 Graduate
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