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DTCS 301: Human Nutrition
3.00 Credits
University of Southern California
Fundamentals of normal nutrition. Carbohydrates, proteins, fats, vitamins, minerals; their roles in human metabolism. Introduction to nutrition in the life cycle. Per week: lecture 3 hours.
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DTCS 301 - Human Nutrition
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DTCS 302: Food Selection and Presentation
5.00 Credits
University of Southern California
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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DTCS 302 - Food Selection and Presentation
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DTCS 303: The Art of Food Presentation
3.00 Credits
University of Southern California
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.
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DTCS 303 - The Art of Food Presentation
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DTCS 304: Community Nutrition
5.00 Credits
University of Southern California
Education of community members in different areas related to nutrition. Requires knowledge of normal nutrition and lifecycle issues. Nutrition assessment; medical nutrition-therapy topics such as obesity, CHD, diabetes, etc. Legislative processes 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.
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DTCS 304 - Community Nutrition
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DTCS 305: Professional Issues in Nutrition and Dietetics
1.00 Credits
University of Southern California
Growth of nutrition and dietetics as a profession, and the role of the professional in restoration and maintenance of health. Illustrated nontraditional roles of the registered dietitian and dietetic technician, registered. Emphasis on development of professionalism, accountability, and responsibility for life-long learning. Preparation of a professional portfolio.
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DTCS 305 - Professional Issues in Nutrition and Dietetics
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DTCS 311: Human and Clinical Nutrition for Nursing
4.00 Credits
University of Southern California
Fundamentals of normal nutrition. Carbohydrates, proteins, fats, vitamins, minerals; their roles in human metabolism. Investigates the role of nutrition at various stages in the life cycle of the individual in health and disease. Nutrition intervention in the prevention and treatment of disease in the clinical setting.
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DTCS 311 - Human and Clinical Nutrition for Nursing
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DTCS 312: Clinical Nutrition for Nursing
2.00 Credits
University of Southern California
Nutrition intervention in the prevention and treatment of disease in the clinical setting.
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DTCS 312 - Clinical Nutrition for Nursing
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DTCS 321: Nutrition and Human Metabolism
4.00 Credits
University of Southern California
Nutritional requirements and metabolism of essential nutrients for the human organism at the cellular level. Focuses on macro- and micro-nutrients metabolism. Per week: lecture 4 hours. Prerequisite: or equivalent; anatomy and physiology; biochemistry.
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DTCS 321 - Nutrition and Human Metabolism
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DTCS 339: Life-Cycle Nutrition
2.00 Credits
University of Southern California
Management of the normal nutrition needs of individuals across the life span. Focuses on pregnancy and lactation, normal infant growth and development; childhood, and adolescence, with an overview of school feeding programs. Adult men and women's health issues. Geriatrics. Per week: lecture 1 hour, practicum 3 hours. Prerequisite: DTCS 301. Corequisite: DTCS 341.
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DTCS 339 - Life-Cycle Nutrition
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DTCS 341: Introduction to Clinical Nutrition
5.00 Credits
University of Southern California
Basic knowledge of the responsibilities of the clinical dietitian: review of the medical record, documentation in the medical record, medical terminology, and patient interviewing. Clinical management will include normal nutrition needs of individuals across the life span, with a focus on pregnancy and lactation normal infant growth and development; childhood and adolescence, with an overview of school feeding programs. Introduces nutrition assessment, adult men and women's health issues, geriatrics, anemia, food allergies, vegetarian diets, nutrition quackery, obesity, eating disorders, and ethnic dietary patterns. Per week: lecture 3 hours, practicum 6 hours. Prerequisite: DTCS 301; or equivalent; anatomy and physiology with laboratory; introductory chemistry.
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DTCS 341 - Introduction to Clinical Nutrition
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