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Course Criteria
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4.00 Credits
Integrates all components of dental health care into the clinical treatment of patients. Prerequisite: DNHY 475* (*may be taken concurrently).
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4.00 Credits
Integrates all components of dental health care into the clinical treatment of patients. Prerequisite: DNHY 476*, DNHY 475 (*may be taken concurrently).
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1.00 - 2.00 Credits
Lecture and case-based reviews of the entire dental hygiene curriculum including but not limited to pre-requisite basic sciences; preclinical, laboratory and clinical sciences; and behavioral sciences. The reviews will be directly related to preparation for the dental hygiene national board examination with concurrent test-taking skill workshops which are based on standarized testing evidence for success.
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1.00 - 10.00 Credits
Independent research on problems/topics related to dentistry, dental hygiene, and dental education; collaboration with researcher/faculty member. Written report required. Prerequisite: DNHY 421, DNHY 422, DNHY 390.
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2.00 Credits
Elective course for students wishing to write their research study for submission to professional journals for possible publication.
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3.00 Credits
Fundamentals of normal nutrition. Carbohydrates, proteins, fats, vitamins, and minerals; their roles in human metabolism. Introduces nutrition in the life cycle. Per week: lecture 3 hours.
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5.00 Credits
Foods and their nutritive values. Changes associated with maturation, preservation, table preparation, transportation, and storage in relation to food safety. Nutritional concepts and cultural food patterns in planning and producing meals. Meal service in family, social, and professional settings. Per week: lecture 3 hours, practicum 6 hours. Laboratory fee.
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3.00 Credits
Art of food presentation to enhance acceptance of food. Nutritional concepts and cultural food patterns in planning and producing meals. Focuses on meal service at home and in professional and social settings. Per week: lecture 2 hours, practicum 3 hours. Laboratory fee. Prerequisite: DTCH 201*, DTCH 202* (*may be taken concurrently); or consent of instructor.
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4.00 Credits
Education of community members in different areas related to nutrition requiring knowledge of normal nutrition and lifecycle issues. Nutrition assessment; medical nutrition-therapy topics such as obesity, CHD, diabetes, etc. Legislative process and politics. Program planning, implementation, management, and evaluation. Counseling, teaching, and facilitating group processes. Interpreting data and research findings. Identifying and accessing community-nutrition resources. Community interactions that promote a healthy lifestyle, including but not limited to nutrition topics. Per week: lecture 2 hours, practicum 6 hours. Prerequisite: DTCH 201, DTCH 239, DTCH 241.
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1.00 Credits
Growth of dietetic technology and of nutrition and dietetics as professions, and their role in the restoration and maintenance of health. Illustrates nontraditional roles of the dietetic technician and the registered dietitian. Emphasizes the development of professionalism accountability, and the responsibility for lifelong learning. Preparation of a professional portfolio.
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