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Course Criteria
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4.00 Credits
Principles of rural development projects in developing countries to increase nutritional status, primarily in rural areas. Involves case studies, project analysis and systems application to total project development. 4 lectures.
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4.00 Credits
A summary of statistical tools and techniques used in agriculture. Includes hypothesis testing, Chi Square, ANOVA, correlation, as well as simple and multiple regression. Application of computer to selected statistical techniques. Review of statistical literature from various fields of agriculture. Open to graduate students only. 4 lectures/problemsolving. Prerequisite: STA 120 or equivalent.
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24.00 Credits
A written research project concerning a significant problem in the agribusiness or food industries. Directed by a committee of graduate faculty members. Total credit limited to 4 units.
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1.00 Credits
Orientation to careers in dietetics, nutrition, and food science. Introduction to professional associations, publications and legislation pertinent to the professions discussed. Required of all HNFS students. 1 lecture discussion.
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1.00 Credits
Application of food science concepts such as food composition, functional properties, and structure of foods. Study of food categories and basic culinary techniques. 2 lectures, 2 threehour laboratories. Concurrent enrollment required.
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12.00 Credits
Individual or group investigation, research studies or surveys of selected problems for lower division students. Total credit limited to 4 units, with a maximum of 2 units per quarter.
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4.00 Credits
Investigation of specific areas of the integrated being dealing with nutrition, stress, drugs, sexuality, major health problems and death and dying. Understanding their effect on the integrated being and the development of behaviors and actions that will promote optimum physical and mental health. Meets General Education Area E requirement. 4 lecture discussions.
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4.00 Credits
Interrelationship of food availability, historical developments, socioeconomic institutions, political, religious, and other influences on food patterns. Indepth study of a selected culture group. 4 lectures. Meets General Education Area D3 requirement.
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4.00 Credits
Study of individual nutrient requirements. Utilization of dietary guidelines. Diet selfevaluation. Digestion, absorption, metabolism and excretion of carbohydrates, lipids, proteins, vitamins and minerals. Role of Nutrition in health promotion, disease prevention and treatment of disease. 4 lecture/discussions. Prerequisite: a college chemistry or biology course or equivalent.
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4.00 Credits
Introduction to research in nutrition as the foundation for evidencebased practice. The scientific method, hypothesis testing, clinical trials, epidemiological research, nutrition surveys, and sensory analysis. Reading research papers. 4 lecture/discussions. Library work. Prerequisite: FN 235 or FST 125, STA 120.
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