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Course Criteria
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3.00 Credits
1st Semester. Lect. 3, 3 credits. Involvement in public health programs with nutritional components and their services to the community with particular references to the assessment and surveillance of community nutrition needs and problems; planning, implementing and evaluating community health nutrition programs for high risk groups with in the community; concepts and techniques in effective delivery of nutrition information; methods and tools of nutrition education; legislation public policy on food and nutrition - national and international. Prerequisites: NUSC 0111.
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1.00 Credits
Introduction to the Profession of Dietetics. 1st Semester. Lect.1, 1 credit. An introduction to the responsibilities of the clinical dietitian as a member of the health care team. Included are professional ethics, counseling, interviewing, medical charting, medical terminology and auditing.
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3.00 Credits
2nd semester, Lect. 3, 3 credits. Food and nutrient needs and dietary concerns of individuals from conception through old age. Prerequisites: NUSC 304, 305 or permission of instructor.
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3.00 Credits
1st semester, Lect. 3, 3 credits. Physiological and biochemical anomalies of disease and principles underlying medical nutrition therapy; familiarity with clinical data as a basis of diet prescription; emphasis placed on understanding and translating dietary modifications to foods which meet the diverse cultural, religious, economical, emotional and nutritional needs in disease treatment; complementary and alternative nutrition, herbal therapies, adaptive feeding techniques and equipment. Prerequisites: NUSC 0302 or permission of instructor.
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1.00 Credits
2nd Semester. Lect. 1, 1 credit. The study and discussion of special problems and concerns related to current topics in food science, nutritional science and general dietetics. Reports and weekly dialogue on timely issues in each specified area of interest are covered in preparation for a professional career.
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2.00 - 4.00 Credits
1st semester, Lect. 3, lab 2, 4 credits. Issues involved in quantity food production, distribution, storage, and service. Covers principles and processes of quantity food purchasing, production, sanitation, safety, and equipment use in health care institutions. Prerequisites: HOMT 361, 362, and 364.
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8.00 Credits
2nd Semester. Clin. (24 hours/week) 8 credits. Opportunity for student to demonstrate and evaluate previously acquired knowledge in management of food service systems and in clinical dietetics; refine skills and demonstrate necessary competency to practice dietetics at a beginning level. Prerequitsites: NUSC 0302 and 0343.
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2.00 - 3.00 Credits
2nd semester, Lect. 3, 2 credits. Continuation of NUSC 0343. Prerequisites: NUSC 0343 or permission of instructor.
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2.00 - 6.00 Credits
2nd semester, Lab 6, 2 credits. Experience in community nutrition or clinical nutrition or quantity foods under supervision of qualified health care professionals in health care institutions. Prerequisites: Junior Standing or permission of Instructor.
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1.00 - 3.00 Credits
1st and 2nd Semesters, Summer, 1-3 credits. Designed to provide credit for independent research studies for both undergraduate and graduate students. This course is developed especially for students in the Department of Food and Nutritional Sciences. The course deals with current research and development issues in food and nutritional sciences. Permission of instructor.
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