This course introduces students to basic research design and applied methods used in research relevant to the field of dietetics. It is designed to prepare students to evaluate and use research in dietetics practice and to equip students with the skills necessary to engage in research and scholarly activities as future investigators. Emphasis is on evaluation of research from settings appropriate to the field of dietetics. Critical examination and evaluation of current controversies and issues in nutrition and food will allow students to learn how to analyze professional and layperson literature.
Prerequisites & Corequisites: Prerequisites: Junior standing in dietetics; FCS 2600 and STAT 3660 with a grade of “C” or better in all prerequisites.
Credits: 3 hours
Restrictions: Restricted to majors in Nutrition and Dietetics.
