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Course Criteria
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4.00 Credits
Presents advanced topics of normal nutrition, with emphasis on case studies to illuminate metabolic pathways and effects of disease.
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3.00 Credits
Case-study approach to the theory and application of critical-care nutrition to complex medical conditions. Interprets and synthesizes the following information: fluid and electrolyte balance, acid/base balance, vital signs, ICU monitoring forms, interpretation of laboratory data and diagnostic tests, medical and surgical history, and drug/nutrient interactions. Focuses on a problem-list approach to nutrition assessment, documentation, intervention, and outcome evaluation. Clinical rotation in critical-care setting. Per week: lecture 2 hours, practicum 3 hours.
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4.00 Credits
Chemical, physical, and biological effects of maturation, processing, storage, and preservation on the structure, composition, palatability, product quality, and microbiological safety of food and its additives. Per week: lecture 4 hours, laboratory 3 hours. Laboratory fee. Prerequisite: Basic foods, human nutrition, organic chemistry.
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12.00 Credits
Applies knowledge and skills in clinical facilities as a staff dietitian. Regular conferences to aid in developing professional competence. Major applied project relating to clinical or community nutrition. Minimum of ten weeks (400 clock hours) during the Spring Quarter of the senior year.
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4.00 Credits
Develops problem-solving competencies in the management of food systems. Production schedules, equipment, layout and design, and work analysis. Presents current management philosophy, with application to administrative dietetics. Practicum with computerized management-information system. Per week: lecture 2 hours, practicum 6 hours. Prerequisite: DTCS 445.
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3.00 Credits
Basic preparation for development and leadership of exercise programs. Includes: exercise-physiology training, acute and chronic effects of exercise, simple assessment of fitness, role of exercise in prevention of common health problems, and management of selected risk factors. Discusses endurance, strength, flexibility, and aerobic exercises. Laboratory included. Prerequisite: Anatomy and physiology.
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12.00 Credits
Applies knowledge and skills in the administrative dietetics area as a staff dietitian. Regular conferences to aid in developing professional experience. Minimum of ten weeks (400 clock hours) during the Spring Quarter of the senior year.
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1.00 Credits
Experience in nutrition and dietetics research, including hypothetical-formulation research methods, data collection, and presentation of findings. Per week: practicum 3 hours. Prerequisite: AHCJ 351. Corequisite: AHCJ 461.
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3.00 Credits
Advanced clinical experience in selected areas of professional dietetic practice. Prerequisite: DTCS 473 or DTCS 478 or DTCS 479.
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1.00 - 5.00 Credits
Project or paper to be submitted on a topic of current interest in an area of nutrition and dietetics. Regular meetings provide the student with guidance and evaluation. Elected on the basis of need or interest.
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