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Course Criteria
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14.00 Credits
Group study of a selected topic, the title to be specified in advance for lower division students. Total credit limited to 4 units. Instruction is by lecture, laboratory, activity, or a combination.
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1.00 Credits
Relation of environment, technology, religion, social institutions and other factors influencing culture and patterns. Selected cultures, countries and regions. Management of meals. Individual oral reports and group projects. 2 lectures/problemsolving, 2 threehour laboratories. Concurrent enrollment required. Prerequisite: FN 121/121L or equivalent; junior standing.
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4.00 Credits
Nutritional needs of pregnancy, lactation, childhood, adolescence, adulthood and the aged. Planning and computation of normal diets for all phases of the life cycle. Reading and reporting of current developments in nutrition. 4 lectures/problemsolving. Prerequisite: Minimum grade of C in FN 305 or FN 235; ZOO 235/235L.
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2.00 Credits
Basic principles of absorption, distribution, biotransformation and excretion of drugs. Introduction to the biochemical and physiological effects of drugs and their mechanisms of action. Effect of drugs on nutritional status. Nutritional effects on drug absorption, metabolism, action and potency. 2 lecture discussions. Prerequisite: Minimum grade of C in FN 235 or FN 305, and FN 263.
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3.00 Credits
Principles of learning and evaluation applied to nutrition. Development of instructional systems, including objectives, learning activities and strategies in various settings. Identifications and analysis of current problems inherent in such applications. Discussion and critique of student reports. 3 lectures/problemsolving, 1 threehour lab. Concurrent enrollment required. Prerequisites: FN 305 or FN 235.
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3.00 Credits
Goals and trends in community nutrition. Dietary methodology. National nutrition status surveys. Role of public and private agencies in community nutrition programs. Analytical tools. Grantsmanship, public policy and legislation, 3 lectures, 1 threehour laboratory. Concurrent enrollment required. Prerequisites: FN 235 or FN 305, FN 335, FN 345/345L.
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2.00 Credits
This course covers the theory and practice of nutrition counseling with application through the lab experiences including roleplaying, case presentations and performance of counseling sessions. Interviewing techniques, assessment tools, ethics, outcome measures, documentation and reimbursement will be covered. Concurrent enrollment required. 2 lectures, 13 hour laboratory. Prerequisite: FN 345/345L.
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1.00 Credits
Introduction to foodservice management through a systems approach perspective. Production planning, quantity food production. Principles and practices in planning, preparing and serving food. Beginning of facility planning project, including marketing, business plans, goals and objectives. 2 lectures, 2 threehour laboratories. Concurrent enrollment required. Prerequisite: FN 121/121L.
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1.00 Credits
Management of foodservice facilities using menu as a basis for determining recipes, specifications, receiving and storage standards. Purchasing for the foodservice industry. Continuation of facility planning project. 2 lectures, 2 threehour laboratories. Concurrent enrollment required. Prerequisite: FN 357/357L.
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1.00 Credits
Management principles in foodservice systems, including human resource, financial, and facility management. Distribution and service. Equipment and layout in foodservice facilities. Completion of facility planning project. 2 lectures, 2 threehour laboratories. Concurrent enrollment required. Prerequisites: FN 358/358L.
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