Nutrition (NUTR)

The Nutrition LC (NUTR) will consider the fundamentals of nutritional science, assessment, counseling and the specific syndromes associated with particular nutritional deficits.  The clinical management of patients with particular nutritional needs will be considered.  Issues around malnutrition (deficiency and excess), food insecurity and the effects of poor general nutritional education in the population, and of poor nutritional choices, will also be considered.  There will be a particular focus on the role of nutrition and nutritional education on the obesity epidemic and the effect on metabolic syndrome and type II diabetes.

Longitudinal Curriculum Leader

Rima Itani Al-Nimr, MS, RDN, LD


Rima Itani Al-Nimr, MS, RDN, LD is a lecturer in the departments of Medical Education and Medicine at the Geisel School of Medicine at Dartmouth in Hanover, NH, and a licensed and registered dietitian. At Geisel, Ms. Al-Nimr leads the Nutrition in Medicine Longitudinal Curriculum, and directs the development, pedagogy, and dissemination of nutrition science content in medical education - teaching in courses and clerkships across the entirety of the curriculum. She obtained her BS in Nutrition from the American University of Beirut in Beirut, Lebanon, and her MS in Nutrition from Case Western Reserve University in Cleveland, OH, where she completed a dietetic internship. Prior to Geisel, she taught extensively at the Case Western Reserve University School of Medicine, in the Department of Nutrition. As a clinical dietitian at University Hospitals in Cleveland, Ms. Al-Nimr specialized in nutrition care for maternal-fetal medicine and internal medicine, as well as transplant surgery. Her work at the Weight and Wellness Center at Dartmouth-Hitchcock Medical Center in Lebanon, NH focused on multimodal obesity treatment research in rural older adults. Currently, her research is focused on nutrition in medical education and culinary medicine. She has authored numerous publications across multiple peer-review journals in the fields of nutrition, medicine and medical education.

Longitudinal Curriculum Objectives

Nutrition in Medical Science

  1. Describe core nutrition science concepts, such as nutritional biochemistry and metabolism, digestion, endocrinology, and adverse effects of malnutrition on human health.
  2. Explain the links between nutrition science and other sciences, including those of the environment, exercise, toxicology, and pharmacology.
  3. Apply core nutrition science knowledge to understand and manage human health and disease through the lifespan.

Nutrition in Clinical Care

  1. Perform a nutrition assessment and accurately measure anthropometrics.
  2. Perform a complete nutritional exam to assess for presence of malnutrition.
  3. Interpret, develop, and implement a nutrition plan for treatment, including nutritional additions or restrictions, culinary skill development, artificial nutrition support, and supplementation.

Nutrition in Population Health

  1. Explain the impact of nutrition on individual and population health and disease.
  2. Assess the impact of social, environmental, behavioral, economic, cultural, and personal factors on the nutritional health of individuals, and the incidence and burden of disease in populations.
  3. Explain and exemplify the physician’s role for promoting nutrition in public health.

Communication Skills in Nutrition Practice

  1. Demonstrate empathy for individuals’ concerns, and be respectful of others’ perspectives and personal, cultural, and religious dietary restrictions and beliefs, and communicate nutrition advice respectfully and without judgment.
  2. Promote positive behavioral change through nutrition-specific motivational interviewing and cognitive behavioral therapy.
  3. Translate nutrition science concepts into useful information to educate patients, families, peers, and others.

Personal, Professional, and Leadership Development in Nutrition Practice

  1. Engage in lifelong learning to improve one’s performance in the application of nutrition science.
  2. Apply nutrition science and culinary competency to enhance resiliency and physician self-care.
  3. Advocate for environments that promote healthy nutritional lifestyles in the community, while removing any existing barriers.

Evaluation and Improvement in Nutrition Practice

  1. Identify and utilize healthcare and community resources to provide nutrition care and improve patient outcomes and patient satisfaction.
  2. Identify credible, evidence-based sources of nutrition information and apply knowledge gained from the literature to clinical care, teaching, research, and population health.

Collaboration and Teamwork in Nutrition Practice

  1. Recognize and capitalize on different roles and strengths of team members, including the clinical dietitian, to develop and address shared goals, and foster a working relationship with all team members built on mutual respect and trust.
  2. Demonstrate the ability to share and allocate responsibilities among team members.

Additional Resources

Evidence-based nutrition resources