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Course Criteria
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3.00 Credits
(Prerequisite: NTR415) This course is an overview of management resources in foodservice, hospitality management and catering systems with the application of decision-making and problem-solving using a foodservice systemmodel. An in-depth review of foodservice facilities and their functions are presented with types of equipment used in foodservice operations. Students will have an understanding of department design and layout for new or existing foodservice facilities with an overview of types of equipment needed for various commercial and non-commercial foodservice operations.
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3.00 Credits
(Prerequisite: NTR 442) Students are placed in a commercial foodservice operation for field experience. Students apply theories and develop skills by participating in the management of all aspects of the operation including, but not limited to, production, purchasing, sanitation and safety, distribution, finance, and personnel. Practice sites include hospital, school, and commercial foodservice as it relates to the nutrition field and others. Theories learned in the Food Science, Institutional Food Management and Quantity Food Production courses are put into use.
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2.00 - 3.00 Credits
(Prerequisite: NTR 309) This course is designed to emphasize the importance and essentiality of physical activity in human health and well being. It introduces the student to the knowledge, skills, and abilities needed by fitness professionals to give guidance in safe and positive activity programs for individuals and groups. It will also cover the components and requirements for certification as a fitness professional by one of the most recognized certifications programs, American College of Sports Medicine (ACSM).
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2.00 - 3.00 Credits
(Prerequisite: NTR 451) Students are exposed to the principles of risk assessment by developing individual risk profiles for their clients. Students evaluate and use various computer based health-risk appraisals when creating these profiles. Finally, students learn to design a health maintenance plan (health promotion plan) targeted to their client's personal health behaviors and risk factors.
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3.00 Credits
(Prerequisite: NTR 309 & NTR 405) This is a "hands-on" approach to implement the knowledge gained through the course of study in the area of exercise physiology, sports nutrition, etc. Student has the opportunity to apply the skills, techniques and knowledge in various settings such as corporate, commercial, or community settings.
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1.00 - 2.00 Credits
(Prerequisite: NTR 306 & Permission of Instructor) The objectives of this course are to give students a comprehensive insight into preparing a research proposal and submission of the proposal to the Institutional Review Board. This course is designed for students who wish to progress to Master's and Ph.D. level studies.
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2.00 - 4.00 Credits
(Prerequisite: NTR 470 & Permission of Instructor) The objectives of this course are to give students a comprehensive insight into conducting a research project and collecting and analyzing data. Research topics are at the discretion of the professor in charge of the course and are based on availability of facilities and finance, and whether or not collaborative projects are available with other institutions. This course is designed for students who wish to progress to Master's and Ph.D. level studies.
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2.00 - 4.00 Credits
(Prerequisite: NTR 471 & Permission of Instructor) The objectives of this course are to give students the opportunity to write up the results of Nutrition Research II as a thesis. This course is designed for students who wish to progress to Master's and Ph.D. level studies. This course is designed for students who wish to progress to Master's and Ph.D. level studies.
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1.00 - 2.00 Credits
(Prerequisite: NTR 472 & Permission of Instructor) The objectives of this course are to give students the opportunity to write up the results of NTR 473 Nutrition Research III as an abstract and submit it as a conference presentation either for poster or oral presentation.
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5.00 Credits
(Prerequisite: CHM 316) An overview of carbohydrates, lipids, proteins, vitamins, and minerals is presented in detail in this course. Practical aspects of planning and consuming a healthy diet are emphasized. Additional topics include weight management, eating disorders, sports nutrition, and changing nutrition needs throughout the life cycle. Non-nutrient dietary components, such as phytochemicals and fiber, are also discussed.
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