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Course Criteria
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1.00 Credits
Discussion and reporting of current literature and research in food, nutrition, dietetics and related areas. Research methodology and statistical analysis. Prerequisite: FCSC 345, 346, 410, and SPTH 210.
Prerequisite:
Undergraduate level FCSC 345, FCSC 346, FCSC 410, SPTH 210 Minimum Grade of C
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2.00 Credits
Interdisciplinary approach to the study of food practice of different populations.
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3.00 Credits
Discussion and application of nutrition principles, current findings in nutrition science and nutrition education toward promoting sound nutrition practices throughout the developmental period.
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3.00 Credits
Nutritional assessment drug/nutrient interactions; pathophysiology of selected chronic disease states and associated medical problems and relevant nutrition therapy. Application of Medical Nutrition Therapy Principles. Prerequisites: FCSC 332, 336, 410, CHEM 234, and BIOL 238 and 239.
Prerequisite:
Undergraduate level FCSC 332, CHEM 234, FCSC 410, BIOL 248, CHEM 234, BIOL 239, FCSC 336 Minimum Grade of C
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3.00 Credits
Pathophysiology of selected acute and chronic disease states and associated medical problems and relevant nutrition therapy. Application of Medical Nutrition Therapy Principles. Prerequisite: FCSC 336, 410, 435, CHEM 234, and BIOL 238 and 239.
Prerequisite:
Undergraduate level FCSC 435, FCSC 410, CHEM 234, BIOL 238, FCSC 336, BIOL 239 Minimum Grade of C
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3.00 Credits
Communication of food and nutritioninformation with emphasis on current trends. Nutrition counseling techniques. Prerequisites: PSYC 210, FCSC 332, 336, 410.
Prerequisite:
Undergraduate level PSYC 210, FCSC 336, FCSC 332, FCSC 410 Minimum Grade of C
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3.00 Credits
Global trends and economic factors of production, distribution, and buying apparel merchandising. Prerequisite: FCSC 304.
Prerequisite:
Undergraduate level FCSC 304 Minimum Grade of C
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3.00 Credits
Detailed investigations and analysis of the principles and procedures involved in the planning, buying, and selling of merchandise. Includes specific activities that impact upon profit and loss of business and industry. Prerequisite: FCSC 304 and 442.
Prerequisite:
Undergraduate level FCSC 304 Minimum Grade of C or Undergraduate level FCSC 442 Minimum Grade of C
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3.00 Credits
No course description available.
Prerequisite:
Undergraduate level FCSC 375 Minimum Grade of C
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3.00 Credits
Planned experience for application of basic principles, theories, and current concepts gained through course work in food and nutrition in selected facilities and agencies. Experience individualized according to the emphasis of students. Designed to give students first-hand experience in the world of work. Prerequisite: FCSC 322, 345, 346, 435, 439, 495.
Prerequisite:
Undergraduate level FCSC 322, FCSC 346, FCSC 435, FCSC 439 Minimum Grade of C
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