Table 1.

Four-year predoctoral curriculum for nutrition at the New York University College of Dentistry

Year	Goals	Activities
First	Gain understanding of nutrition as a health problem Develop strategies for nutritional intake to decrease dietary risks Practice counseling patients Provide strategies used to motivate behavioral change	Reading²¹–²³ Videotape of a case study that includes patient’s diet intake, data gathering, analysis, and counselingGuided exercise in a simulation laboratory Independent problem. Students choose a patient and perform dietary risk analysis and patient education
Second	Provide clinical resources for nutrition for screening of risk assessment: 24-Hour Dietary Recall Record form; Sugar Score form Provide online access to Dietary Analyzer of 24-Hour Dietary Recall Record form Provide access to body mass index calculator Learn guidelines of the Dietary Screening Flow Chart—Algorithm of nutrition intervention or referral Provide access to 24-Hour Dietary Recall Record form Video that was used in the first-year simulation laboratory course	Review of the simulated laboratory to give feedback about the strengths and weaknesses of the first year take-home assignments of nutrition-related screening and preventive counseling, as well as additional case-based learning Further development of knowledge about the clinical chart as a tool for risk analysis
Third	Developing skill to incorporate diet and nutrition principles into dental practice Additional reinforcement and recognition of dietary risks with local, systemic, and chronic diseases Developing skill in identifying dietary risks in weight management, understanding the role of complementary medicine, and the need for increased fitness Exposure to nutrition misinformation	Students apply diet risk principles in patient care using data gathering, diet screening, and intake Develop more skill in problem-solving using the nutritional principles that have been taught in the first and second year courses
Fourth	Refine clinical skills applying nutritional principles in patients for diet risk assessment and care Develop skill in recognizing dietary risks in health promotion for issues related to prevention of diseases such as hypertension and diabetes Gain experience referring patients to a nutritionist Develop skill in accessing nutritionists who practice in a community	Develop a health-promotion treatment plan that includes nutrition Refer patients to a dietetic intern who is assigned for predoctoral students (future)