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Course Criteria
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3.00 Credits
(Prerequisite: NTR 401 &NTR402) This course covers the social and demographic influence on food-related behaviors of various population groups. The impact of ethnicity, culture, and religion on lifestyle, dietary habits, health and disease status of individuals and groups are considered. Emphasis is on the development of nutritional intervention methods and dietary systems considering social, economic, and environmental conditions of people.
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2.00 Credits
(Prerequisite: NTR 311& NTR 312) Principles and techniques in quantity food production are discussed. Recipe development, modification, adjustment and needed equipment are emphasized.
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3.00 Credits
(Prerequisite: NTR 305, NTR 307 & NTR 360) Under supervision, students have the opportunity to put into practice their acquired knowledge of community nutrition, nutrition assessment counseling and nutritional education. The practice sites include a variety of the Community based programs such as Senior Citizen's Center, Head Start, and others. The student will be exposed to all operations at these sites.
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2.00 - 3.00 Credits
(Prerequisite: NTR 411& NTR 413) Lecture: Application of the nutritional process, screening procedure, assessment, evaluation of nutritional status and special nutritional needs of the pediatric population are discussed. The pathophysiology (anatomy, physiology, and metabolic) of disease, and the relationship between diet, disease, health attainment, and maintenance in pediatric population is discussed. Use of enteral and parenteral nutrition in pediatric care is discussed. Emphasis is placed on nutrition intervention for a multitude of problems such as: Bronchopulmonary Dysplasia (BPD) and Genetic/Inborn Error Metabolism diseases.
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2.00 Credits
(Prerequisite: NTR 305 &NTR 306) The course is designed to expose the students to epidemiological data concerned with the frequencies and types of illnesses in groups of people with nutritional factors that influence the distribution of these diseases.
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2.00 Credits
(Prerequisite: NTR 306) Fundamentals of function, biochemical properties, metabolism, digestion, absorption, transport and excretion of vitamins and minerals are discussed. The student studies and discusses antioxidant effects and their role in disease prevention. The interaction between vitamins and other nutrients are also discussed.
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2.00 Credits
(Prerequisite: NTR 306 & NTR 309) Fundamentals of function, biochemical properties, metabolism, digestion, absorption, transport and excretion of drugs are discussed. The effect of drugs on health and nutrition status is addressed, as are food and drug interactions.
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2.00 Credits
Permission of Instructor An introduction to the managed care industry is reviewed. Discussions of HMOs, PPOs, etc. are covered. Emphasis is placed on reimbursement issues as they relate to nutrition care and specific disease states.
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3.00 Credits
(Prerequisite: NTR413 &NTR414) Under supervision, students have the opportunity to put into practice their acquired knowledge of clinical assessment and nutritional intervention. The practice sites include clinic nutrition services in hospital, private practice, and wellness centers. The student is exposed to and participates in all clinical operations at these sites. Theories learned in the Nutrition Therapy series and Food Nutrition & Culture are put into use.
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2.00 - 3.00 Credits
(Prerequisite: NTR 209 & NTR 300) Part I: This course covers culinary art fundamentals with a focus on stocks, mother and compound sauces and thickening agents. The availability, quality indicators, common uses, and cooking application for a wide variety of foods are addressed, while students gain practical application in different cuisine. Part II: This course is designed to provide an in-depth study of culinary arts, with emphasis on gourmet cooking techniques. Baking and pastry techniques will also be covered in this course. Students produce menus with a focus on plate presentation. American regional and Continental cuisines are reviewed.
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