Kristie O'Connor
Lecturer
Wegmans School of Health and Nutrition
College of Health Sciences and Technology
585-475-5320
Office Location
Kristie O'Connor
Lecturer
Wegmans School of Health and Nutrition
College of Health Sciences and Technology
Education
BS, State University of New York at Fredonia; BS, Rochester Institute of Technology; MLA, Harvard University
585-475-5320
Currently Teaching
NUTR-100
Nutr & Dietetics as a Health Profession
1 Credits
This course is an introduction to the professional roles and responsibilities as a dietitian/nutritionist with emphasis on careers, professional development and conduct. Dietetics practice, including the scope of the practice, the role functions of registered dietitians, and the education requirements for entry into practice will be explored and contrasted with complementary aspects for nutritionists and nutrition educators not credentialed as registered dietitians. The history of the profession of nutrition and dietetics will serve as a background for dietetics practice in today’s changing healthcare arena. Learning activities will consist of lecture, class discussion, assigned readings, and guest presentations by practicing Registered Dietitians and nutritionists.
NUTR-215
Concepts in Human Nutrition
3 Credits
This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Current health and nutrition problems, nutrition misinformation, chronic diseases, performance nutrition, food safety and technology, hunger and global nutrition will be discussed.
WSHN-770
Community and Public Health Nutrition Supervised Experiential Learning
3 Credits
Implementation of community nutrition and public health concepts in experiential learning sites. Skill development opportunities for practice as a dietitian/nutritionist related to community and public health nutrition including nutrition policy, needs assessment, legislation and advocacy, education and interpersonal communication, and ethical approaches to food and nutrition problems.
WSHN-775
Culinary and Food Systems Management Supervised Experiential Learning
3 Credits
Implementation of culinary and food systems management skills and concepts in one or more supervised experiential learning sites. Addresses food systems management requirements for dietetics and nutrition.
WSHN-780
Clinical Nutrition Supervised Experiential Learning
6 Credits
Supervised experiential learning at healthcare facilities to attain competency and meet performance requirements in medical clinical dietetics and nutrition therapy.
In the News
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July 15, 2021
RIT College of Health Sciences and Technology students gain hands-on experience during clinical trial
RIT undergraduates Jewel Amrich and Courtney Casteen in the College of Health Sciences and Technology are on the frontline of a national clinical trial focused on preventing the risk of heart disease, Type 2 diabetes, and stroke through lifestyle management.