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Course Criteria
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1.00 - 12.00 Credits
This course is a supervised practical experience on the campus of Life University and in the local community. A detailed proposal form must be completed prior to registration.
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12.00 Credits
This course is a supervised practical experience at a site of the student's choosing. A detailed proposal/contract must be completed prior to registration.
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12.00 Credits
The formal publication of a research thesis is accomplished under the direct supervision of a graduate faculty member.
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0.00 Credits
Each non-thesis candidate is required to take a written comprehensive examination as one component toward advancement to candidacy. To be eligible to take the examination, the student must file an application with the Registrar's Office that has been approved by the student's advisor and the department head of the program. Application for approval to take this written examination can be made after the student has completed all core and required courses with a minimum cumulative GPA of 3.0 and all required application materials on file.
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3.00 Credits
Basic scientific principles of food preparation, food storage and factors affecting food selection and purchasing are studied. Methods of food preparation with emphasis on optimal nutrient retention, time efficiency, cost reduction, lower caloric and total fat content while preserving aesthetic appeal is taught. Culinary techniques are emphasized. Chemical and structural changes of foods undergoing preparation and processing and food composition are discussed. Food demonstration skills, sensory evaluation of food and food quality are emphasized.
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0.00 Credits
(Level I, II, 111 = no prerequisites (LevelTV, V=ENG 121,NTR301,NTR307) Career possibilities for nutrition majors are explored. Students will be guided in clarifying their professional goals and will become acquainted with the educational and experiential requirements necessary to attain these goals. Topics also include career planning and development, quality assurance standards, ethical challenges to dietitians, and impact on the legislative process. Students will also learn skills in lecture presentation and facilitating group discussion by presenting and evaluating seminar presentations.
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2.00 Credits
(Prerequisite: CIM 101) This course teaches Life Skills that protect the consumer: Consumers are bombarded with internet or health store information about different nutritional and herbal supplement with little or no research support. The course is designed to expose students to basic information on different methods of research so they can judge the validity of the claims being presented. The major objectives of this course are to review the why, what and how of research targeted toward the allied health professional. An overview of research design, analysis and presentation is covered. Protocol and discussions of descriptive and analytical research, with emphasis in research methodology and statistical analysis are reviewed. Data gathering is covered as are the techniques and interpretation of primary and secondary data.
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3.00 Credits
(Prerequisite: NTR 209 & NTR 300) Chemistry, structures, and composition of food are studied. This course covers the study of the basic constituents of foods; carbohydrates, lipids, protein, and water; and chemical, microbial, and physical actions and reactions. Functions of food additives, packaging, and preservation techniques are discussed, and objective assessment of changes before, during, and after processing is reviewed.
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3.00 - 4.00 Credits
(Prerequisite: NTR 300 & NTR 301) Biochemical, physiological and functional aspects of nutrient metabolism and utilization are explored. Mechanisms through which macronutrients meet human biological needs are emphasized.
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2.00 Credits
(Prerequisite: CIM 101 &ENG 102) This course is an introduction to the theories and principles of the teaching and learning process. A discussion of lay, technical, and negotiation^ writing, with presentation and evaluation of educational techniques is covered. Also addressed are concepts of individual and group dynamics as they apply to learning theories. The preparation and selection of audiovisuals and printed and multimedia nutrition education materials are emphasized. Group and individual projects are assigned to encourage teamwork spirit. This course is a prerequisite for Levels IV and V of NTR 210 - Nutrition Seminar & Future Trends.
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