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Course Criteria
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4.00 Credits
Applies natural and physical sciences to the study of food science. Emphasizes modern food production, preservation, safety, process controls, and product development. Focuses laboratory work on experimental design and evaluation, followed by independent research projects and seminars. Emphasizes scientific report writing. Includes lecture and laboratory. Laboratory coat required. Edelstein.
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4.00 Credits
Prereq.: NUTR 111. Introduces the practice of clinical dietetics, including methods in client interviewing and assessment of food practices and nutrient intake. Offers an opportunity to work with practicing nutritionists at a major medical center to review medical records, interview and assess clients nutritional status, and counsel clients. Emphasizes use of computers. Laboratory coat and name pin required. Washington.
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4.00 Credits
Prereq.: NUTR 111 or 112 or consent. Studies community nutrition, the practice of applied nutrition and nutrition education in community health care and other settings. Emphasizes the principles of education that are basic to effective learning by the clients. Examines federal programs aimed at nutrition-related health problems. Includes assignments to community fieldwork placements (outside of regular class time). Requires proof of MMR vaccination and a negative TB test. Metallinos-Katsaras.
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4.00 Credits
Prereq.: NUTR 101. Studies the systems approach to food production, assembly, distribution, and service to individuals and groups; methods of producing quality food in quantity to achieve organizational and nutritional goals, including meal planning within federal guidelines; application of food science principles to quantity food production; and applied food service sanitation and HACCP. Edelstein.
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4.00 Credits
Prereq.: NUTR 248. Focuses on the controls of the food service system: accounting, budgeting, pricing, and regulations. Discusses theories and applications of human resources management, marketing, and organizational design. Emphasizes team approaches to solving problems of food service design, staffing, operations, and quality and productivity management. May include a computermanaged operations module, case analyses, and field trips. Edelstein.
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4.00 Credits
Prereq.: BIOL 231, BIOL 232, CHEM 223, NUTR 111, and consent of the instructor. Considers nutritional biochemistry and the metabolic role of nutrients throughout the human life cycle. Studies recommended intakes of nutrients, along with the complete cycle of nutrient ingestion, absorption, utilization, and excretion. Examines basic concepts in physiology and biochemistry in order to explain nutrient function and interdependence. Includes three-hour lecture plus three-hour laboratory. Fung.
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4.00 Credits
Prereq.: BIOL 231, BIOL 232, and NUTR 311. Examines selected pathophysiologic concepts, including mechanisms of disease causation; immune processes; cellular growth and proliferation; and dysfunctions of the circulatory, respiratory, gastrointestinal, nervous, and endocrine systems. Also considers risk factors and physiological adaptation to various disease conditions. Emphasizes medical nutrition therapy in acute and chronic disease. Includes three-hour lecture plus three-hour laboratory. Fung.
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