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Course Criteria
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4.00 Credits
Study of: organization and management theories, functions, and applications; food service organization; safety and sanitation policies; equipment selection, layout, and design; consumer protection laws; regulations, laws, and standards affecting dietetic practice. Three hours of lecture and two hours of laboratory per week. Prerequisites: FN 233 and FN 253.
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4.00 Credits
Comprehensive review of dietetics academic core and pre-professional requirements: emphasis on nutrition, medical nutrition therapy and principles/theories and food service management concepts. Three hours of lecture and two hours of laboratory per week. Prerequisites: CHEM 132, CHEM 231, BIOL 132, BIOL 245, FN 233, FN 253, FN 333, FN 337, and FN 341.
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1.00 Credits
Independent study in area of specialization.
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1.00 Credits
Presentations on professional ethics, American Dietetic Association (ADA) standards, computer applications in problem solving, and interviewing techniques. Oral presentation required. One hour of lecture per week. Offered as needed.
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2.00 Credits
Independent study in area of specialization. Consent of instructor
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2.00 Credits
Learning theories, observations, and techniques used in applying educational methodology, strategies, and competencies related to effective communication and documentations in methods of teaching; interviewing and counseling individuals and groups. One hour of lecture and two hours of laboratory per week.
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3.00 Credits
Modifi cations of normal diets and the application of scientifi c principles of human nutrition in health and disease; latest developments in dietary treatment of disease; interviewing and counseling, diet instruction; charting. Emphasis on quality assurance, adequacy of modifi ed diets, and nutritional care to patients with clinical problems. Two hours of lecture and two hours of laboratory per week. Prerequisites: FN 333, FN 337, BIOL 245, BIOL 347, CHEM 131/111, CHEM 132/112, CHEM 231/211, and CHEM 343.
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3.00 Credits
Continuation of FN 432. Two hours of lecture and two hours of laboratory per week. Prerequisite: FN 432.
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3.00 Credits
Physical and chemical properties of basic food materials and processes by which they are prepared for consumption; application of scientifi c methods of inquiry to designing, implementing, evaluating, and reporting research results. Research paper required. One hour of lecture and four hours of laboratory per week. Prerequisites: BIOL 347, CHEM 231/211, and CHEM 343.
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3.00 Credits
Fundamentals of nutritional care delivery systems in community health programs and services with special references to nutritional problems of indigent population groups. Practical approach to nutrition education, interviewing, counseling, and changing food habits. Two hours of lecture and two hours of laboratory per week. Prerequisite: FN 233, FN 253, FN 333, and FN 337.
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