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Course Criteria
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1.00 Credits
This lab implements marketing and communication strategies used by music industry professionals to communicate with customers and fans. The course examines the creation of an online presence using direct-to-fan techniques, brand strategies, and online retail sites. Throughout this course, emphasis is placed on brand management and the dissemination of content to fans. This lab is designed to work with the New Media Technology and Strategies course, with specific hands-on application to the music industry. (Prerequisite: none) (1 credit: 0 lecture/1 lab)
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3.00 Credits
Medical Nutrition Therapy introduces the student to preventive and therapeutic interventions available with alterations in caloric and macro and micro nutrient intakes. This course investigates the normal and abnormal physiological changes in the body necessitating nutritional alterations. Conditions addressed include eating disorders, diabetes, atherosclerosis, cancer and pregnancy. (Prerequisites: BIOL 1200 and BIOL 1226) (3 credits: 3 lecture/0 lab)
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2.00 Credits
Food Safety introduces the student to the biological, chemical, and environmental variables that may compromise the safety of the food supply in homes and commercial dining. Students will learn common food hazards and interventions to assure food safety. Students will demonstrate competence in ServSafe principles. (Prerequisite: MEDS1110) (2 credits: 2 lecture/0 lab)
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3.00 Credits
Advance Medical Nutrition Therapy presents complex, multifactorial health conditions and the relationship of these to calories, macro and micro nutrients in the prevention and therapeutic intervention in these conditions. Conditions addressed include: nutrition in general clinical care, digestive and gastrointestinal diseases, cardiovascular disease, renal disease and diet in HIV and AIDS. (Prerequisites: MEDS1110, BIOL1200, BIOL1226, and NUHA1100) (3 credits: 3 lecture/0 lab)
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2.00 Credits
Principles of Nutrition Teaching and Coaching introduces the student to the challenges of changing behaviors through sharing of information. Adult learning theory, situational learning, Maslow's Hierarchy of Needs and more will be reviewed and focus on teaching nutrition to individuals and families. Students will role play teaching situations and consider technique based on client readiness to learn, level of content understanding and expected compliance while teaching from simple to more complex content. (Prerequisite: SOCS1205 or PYSC1115) (2 credits: 2 lecture/0 lab)
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4.00 Credits
Clinical Practicum 1 introduces the student to the acute care, long term care, school age health courses and community wellness efforts. (Prerequisites: NUHA1200 and NUHA2100) (4 credits)
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4.00 Credits
Menu planning introduces the student to the principles of nutrient balance, controlled calories, and the importance of small frequent meals to maximize quality intake. Students will learn to plan meals with individuals and families within budgetary guidelines while meeting the recommended dietary allowances throughout the lifecycle. Students will explore the impact of fiber, saturated fats, complex carbohydrates and other micronutrients while determining portion sizes and food selection techniques to meet individual needs. Seasonal produce options, food banks and federal food programs will be explored as contributions to variety and budgetary concerns. Students will utilize supermarket experiences in evaluating menu design. (Prerequisites: MEDS1110 and BIOL1226) (4 credits: 3 lecture/1 lab)
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4.00 Credits
Food preparation introduces the student to healthy, safe, and economical food preparation techniques and storage. Students will demonstrate competence in theory and application of preparation skills of hot and cold item including portion control, recipe modification, and family-style menu preparation. HACCP principles will be used. (Prerequisite: NUHA2100) (4 credits: 1 lecture/3 lab)
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4.00 Credits
Community Nutrition introduces the students to the application of nutrition principles in a community setting. It illustrates the role of the nutrition provider in minimizing community health disparities in rural and urban areas and individuals throughout the life cycle with education and coaching while focusing on local, state, federal agencies that support nutritional services. This course confirms the roles and responsibilities of an associate degree nutrition professional servicing community. (Prerequisites: NUHA2100 and NUHA1200) (4 credits: 3 lecture/1 lab)
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1.00 Credits
Clinical Practicum II provides the student with more complex teaching opportunities in outpatient care, long term care, school age -health and fitness courses and community wellness efforts. (Prerequisite: NUHA1220) (1 credit)
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