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Course Criteria
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3.00 Credits
Principles of meal planning and writing menus for volume food combinations, texture, color, nutrition, and cost. The interrelated steps involved in quantity food production, the delivery of food, and the responsibilities of management.
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3.00 Credits
Prerequisite: BI 121 An introduction to nutrition science including nutrient interactions, digestion, absorption, sources of nutrients, and importance of phytochemicals. Energy metabolism, weight control, contemporary nutrition issues, and individual nutrition analysis are included.
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3.00 Credits
Students learn principles of food sanitation, safety, and purchasing. Students will also prepare policies, procedures, and conduct an in-service training class for a food service facility. Prevention of food poisoning, legal responsibilities of management, food handling and delivery systems are discussed for safe and sanitary practices. Procurement specifications for food and equipment, facility layout, receiving principles, issuing of food items, cost control, and budget preparation are also included.
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3.00 Credits
Prerequisite: Majors only or permission of instructor. An overview of the US health care system related to the field of nutrition and discussion of public policy issues affecting dietetics practice. Introduction to statistical review of professional literature. Career preparation for nutrition professionals including resume and manual and e-portfolio design.
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3.00 Credits
Prerequisite: DI 215 . Prerequisite or co-requisite: BI 259 . Aspects of diet in treating and preventing various symptoms and syndromes, diseases, inherited errors of metabolism, and physiological stress conditions.
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3.00 Credits
Provides knowledge required to effectively manage the provision of dietetic services in a food service operation, clinical nutrition department, community or ambulatory nutrition program, private practice office, or other food/nutrition facility. Management principles will be discussed using human resource applications, leadership theories, decision-making tools, and organizational skills for the successful dietetics manager. Managing materials, productivity, financial data, and information in a dietetics environment will be discussed using quality improvement principles.
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3.00 Credits
Prerequisite or co-requisite: DI 315 . Provides knowledge of the nutrition care process for patients including nutrition screening and assessment, nutrition diagnosis and terminology, intervention strategies, and monitoring and evaluation tools. Medical abbreviations, medical terminology, laboratory values, format of the medical record, documenting nutrition care using acceptable medical nutrition therapy (MNT) processes. Complete nutrition assessment through identification of nutrition risk factors. Determine ideal body weight, calorie, protein, and fluid needs. Write the nutrition diagnosis using the problem, etiology, sign and symptoms (PES) format. Complete nutrition intervention, monitoring, and evaluation using the nutrition care process standardized language and terminology. Diseases covered include: obesity, diabetes, cancer, HIV/AIDS, cardiovascular disease, and gastrointestinal diseases.
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3.00 Credits
Prerequisite or co-requisite: Prerequisite: DI 315 . This course applies the knowledge of physiology using a body systems approach to describe appropriate medical nutrition therapy in treating and preventing various syndromes and diseases. It provides the latest framework for nutrition therapy and the most current research on the integration of evidence-based practice within the context of the nutrition care process.
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3.00 Credits
Prerequisites: DI 215 and nutrition major, minor, or permission of instructor Preparing food according to today's healthy eating goals. Food laboratory strategies include modifying recipe content to include natural sources of protein, fat, and carbohydrates in healthy meals, snacks, sports beverages, etc., while incorporating accurate nutrition analysis and costing of recipes using the latest technology. Discussion of organic, functional, and genetically engineered foods. Students design recipe or food demo projects incorporating course content. Provides knowledge and expertise in creating and redesigning recipes. Incorporates today's healthy eating principles. Emphasis is placed on eating healthy without its costing more. Laboratory fee.
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3.00 Credits
Prerequisite: DI 215 Emphasizes the nutritional foundations needed for the growth, development, and normal functioning of individuals in each stage of the lifecycle - pregnancy, lactation, infancy, childhood, adolescence, adulthood and aging adulthood; covers age-specific clinical and nutritional interventions from preconception to the elderly stages of life.
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