Students will have the opportunity to gain practical hands on experience in clinical nutrition of inpatients and outpatients, as well as management in food and nutrition systems. Students will present a report describing their experiences and their understanding of the role of the nutrition professional in promoting the quality of life in society. A minimum of 160 hours of training is required.The training is preferably done during the summer that comes directly before the senior year.
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NUTD439 | DIETARY PLANNING
