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Course Criteria
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3.00 Credits
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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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.
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5.00 Credits
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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1.00 Credits
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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4.00 Credits
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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2.00 Credits
Nutrition intervention in the prevention and treatment of disease in the clinical setting.
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4.00 Credits
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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2.00 Credits
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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5.00 Credits
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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