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Course Criteria
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3.00 Credits
This theory/laboratory/clinical course focuses on synthesis of professional nursing and public health science applied to promoting and preserving the health of populations. The course is concerned with both wellness and illness in providing and facilitating the delivery of direct and indirect health-care services. Prerequisites: Completion of all 3000-level required nursing courses and NURS 4213. Spring.
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3.00 Credits
This theory/laboratory/clinical course examines nursing leadership and management. The course provides innovative and practical opportunities to influence the delivery of health care and the development of health-care policy to meet the unique challenges of today's health-care environment. Prerequisites: Completion of all 3000-level required nursing courses and NURS 4213. Spring.
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3.00 Credits
A required course for the dietetic and general FACS major, nursing, and other health-related majors. The course includes a study of principles and application of nutritional information for personal living and relevant information for the health professional. Lecture/discussion. Fall, spring.
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3.00 Credits
A required course for the dietetic and general FACS major. The course includes basic scientific principles applied to food preparation and an analysis of nutritional value, cost, and service of food. Lecture/discussion and laboratory. Prerequisite: FACS 1300. Fall, spring.
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3.00 Credits
A required course for the dietetic and general FACS major. The course focus is the planning, buying, preparing, and serving family meals, food for special occasions, and entertaining. Lecture/discussion and laboratory. Prerequisite: FACS 1300. Fall, spring.
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3.00 Credits
A required course for the dietetic major. A study of cultural and scientific aspects of food and nutrition as applied to the individual and community. Lecture/discussion. Prerequisite: FACS 1300. Fall, spring.
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3.00 Credits
A required course for the dietetic major. A study of nutritive needs of the individual with emphasis on the roles of nutrients in the body. Family nutrition and the periods of pregnancy and lactation, infancy, childhood, adolescence, and adulthood are included. Lecture/discussion. Prerequisite: FACS 1300, CHEM 1402, or consent of instructor. Fall, spring.
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3.00 Credits
A required course for the dietetic major. A study of problems confronting the dietitian in regard to quantity, quality, processing methods, intended use, and cost of food production. Attention is given to methods of food preservation, preparing food in quantity, organization, and evaluation. Lecture/discussion workshop. Prerequisite: FACS 2310 and BIOL 2411. Fall.
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3.00 Credits
A required course for the dietetic major. This course includes a study of the principles and application of macronutrient and micronutrient metabolism, focus on the major metabolic diseases, and relevant information for the health professional. Lecture/discussion. Prerequisite:?? FACS 3370. Fall, spring.
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3.00 Credits
A required course for the dietetic major. The course includes a study of techniques for problem design, analysis, and evaluation in one of the specialization areas of family and consumer sciences. Workshop. Prerequisite: Senior standing. Fall, spring.
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