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Course Criteria
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3.00 Credits
3 hours, 3 credits. ( Closed to D.F.N. concentrators.)Introduction to the principles of nutrition and their application to health maintenance, disease prevention, and treatment. COREQ: CHE 120 and BIO 182. NOTE: Credit will not be granted for both D.F.N. 215 and D.F.N. 240.
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4.00 Credits
5 hours (3, lecture; 2, lab), 4 credits. An in-depth exploration of techniques of food selection and preparation, with emphasis on sociocultural, ecological, and health issues. PREREQ: DFN 120.
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4.00 Credits
4 hours (2, lecture; 2, lab), credits. PREREQ: DFN 120, 215, or 240, or completion of 30 credits.
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3.00 Credits
4 hours (2, lecture; 2, lab), 3 credits. Administration of nutritional programs serving the aged. Legislation, surveillance, and cost accountability. Assessment of nutritional status and delivery of nutrition services. Nutrient requirements of the aged. Fieldwork in agencies providing services to the elderly. PREREQ: DFN 215 or HSD 240.
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2.00 Credits
3 hours (1, lecture; 2, lab), 2 credits. PREREQ: DFN 220 and 240.
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3.50 Credits
5 hours (2, lecture; 3, lab), 3.5 credits. The effects on foods of varying ingredients and types of processing. Introduction to experimental food laboratory techniques. Class and individual problems designed to orient students to procedures used in developing new food products. PREREQ: DFN 220 and CHE 120-121.
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3.00 Credits
3 hours, 3 credits. Principles of volume food procurement, production, and service for complex food service organizations. Emphasis on quality standards, sanitation, cost control, food service delivery systems, and food service equipment. PREREQ: DFN 220 and HSD 240. COREQ: DFN 370.
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3.50 Credits
3.5 hours, 3.5 credits. An examination of the means of assessing the nutritional needs of individuals and groups, including computerized analysis of the nutrient content of diets. Emphasis on planning, implementing, and evaluating community nutrition and education programs. Discussion of public and private organizations, agencies, professional resources, tools, skills, and professional ethics. Course includes a fieldwork component. PREREQ: HSD 240, DFN 241, BIO 181-182.
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3.00 Credits
3 hours, 3 credits. Current concepts and principles in human nutrition with application to the needs of individuals based upon age group and gender throughout the life cycle. Special attention on assisting normal- and high-risk clients at various stages of the life cycle in meeting nutritional needs, preventing and overcoming nutritional problems, and maintaining health. Programs in the community will be discussed that provide nutrition education to the public. PREREQ: HSD 240, BIO 181, 182, or 228, and DFN 120 and 220.
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3.00 Credits
3 hours, 3 credits. Nutritional and metabolic requirements of physical activity. The health and well-being benefits of an optimal diet-exercise regime for physical activity, exercise, and sport participation will be emphasized. PREREQ: HSD 240, BIO 181-182, CHE 114-115, EXS 323; PREREQ or COREQ: CHE 120-121.
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