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Course Criteria
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3.00 Credits
An examination of the music and art of Vienna during the 18th and 19th centuries against the cultural and social background of this city which reigned as one of the artistic centers of the world. A survey course taught in lecture format.
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2.00 Credits
Prerequisite: BSC 1005C. This course is an introduction to nutrition science using the scientific method and natural sciences principles from biology and chemistry to explore nutrient structures, usage/metabolism, functions, sources, standards, and roles in health and disease; and basic research methods.
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3.00 Credits
An introductory course in foods and nutrition relative to the health and well being of the individual or community. Dietary habits, nutrient requirements, food choices and good eating practices, menu planning, shopping for food and food preparation will be studied. Myths and misinformation in nutrition are identified in relation to facts.
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3.00 Credits
Prerequisites: FSS 1202, FSS 1202L, HUN 2201, CHM 2045C, BSC 2085C, BSC 2086C. Students will assess nutrient needs of individuals at different stages of the life cycle and plan menus that meet their nutritional needs.
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3.00 Credits
Prerequisites: HUN 2201 and DIE 3213. An introduction to the nature and methods of nutrition education. Students will apply learning theories and methods commonly used in nutrition education to lesson planning, development of educational materials, interviewing and counseling, and group workshops.
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3.00 Credits
Prerequisites: HUN 2201, CHM 2045C, BCH 3023C, FSS 1202, FSS 1202L, BSC 2085C, BSC 2086C. This course covers the advanced study of nutrients and their functions in relation to human requirements. Advanced concepts of digestion, absorption, and metabolism of nutrients, food sources of nutrients, regulations governing addition of nutrients, and the processing, modification, and safety of foods will be discussed. Energy balance, overweight, underweight, and the prevention of nutritional problems will be covered.
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3.00 Credits
Prerequisite: HUN 2201. A detailed study of the relationship between athletic performance and nutrition. Topics covered include the energy systems and the fuel sources utilized; the role of protein, carbohydrates, and fat in the athlete's diet; appropriate vitamin and mineral intake; hydration and fluid replacements; ergogenic aids and nutritional quackery.
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1.00 Credits
Prerequisites: HSC 4572, BCH 3023C, CHM 1025C. Study of methodology, skills and tools in measurement of the nutritional status of healthy individuals in community, patients in the hospitals, or study subjects are extensively studied. The objectives of nutritional assessment of individuals is defined in prevention of malnutrition and intervention methods used in treatment of nutritional deficiencies.
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3.00 Credits
Prerequisites: HSC 4572 and DIE 3213 or permission of instructor. Examination of the non-nutritional factors that influence nutrition. The course will cover evolution of diet, food selection, persistence and change, psycho-social, structural and symbolic aspects of food choices and their relationship to nutrition.
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3.00 Credits
Prerequisites: HSC 4572 and BCH 3023C. Biochemical function of nutrients, biological variability and adaptation, macro-nutrient metabolism, energetics, food thermogenesis, mitochondrial oxidation, production and storage of energy are studied. Carbohydrates, lipids, and proteins, cholesterol, phospholipid, omega-3 fatty acids, prostoglandins, and other recently described essential nutrients are covered.
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