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Course Criteria
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3.00 Credits
The basic principles of human nutrition are investigated, emphasizing the nutrients, food sources, and their utilization in the body for growth and health throughout life. This course also assesses contemporary nutrition issues. Prerequisite: BIO 112 or BIO 117 or Chem 103 or instructor permission.
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3.00 Credits
A study of the changing nutritional needs that men, women and children encounter throughout the lifespan. Physiological, societal and economic factors and the availability of nutrition services are considered in meeting the nutritional demands of men, women and children from gestation through older adulthood. Prerequisite: NTR 210 or instructor permission.
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3.00 Credits
An in-depth examination of community nutrition and nutrition education including policy making; national nutrition agenda and nutrition programs; food security; program planning, implementation, and evaluation; learning theory, teaching methods, lesson plans, and development of client education materials. Students present a public policy statement, observe and carry out nutrition education programs. Prerequisites: NTR 210 and 212.
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3.00 Credits
A study of the selection, preparation and storage of food. Techniques in food preparation are developed. Food components and their specific nature and behavior during preparation are introduced, along with the recognition and evaluation of quality in food products. Basic kitchen utensils and equipment will be covered. Lecture: 2 hours; laboratory: 3 hours. Prerequisite: NTR 210 or instructor permission.
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3.00 Credits
An intensive study of functions, digestion/absorption, interrelationships, cellular metabolism of the macronutrients; determination of nutrient requirements, assessment of nutritional status, fluid balance and acid base balance during health, disease and exercise. NTR 300 must be taken before NTR 305. Prerequisites: BIO 117, 118, NTR 200
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3.00 Credits
An in-depth treatment of management theories, human resources management, financial management, information management and other management topics related to food systems and clinical management. This course offers the application of management principles in simulations and case studies. Prerequisite: Junior standing, NTR 210 or instructor permission.
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3.00 Credits
An intensive study of functions, digestion/absorption, interrelationships, cellular metabolism of the micronutrients; determination of nutrient requirements, and assessment of nutritional status in health, disease and exercise. Prerequisites: BIO 117, 118, NTR 300, NTR 200.
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3.00 Credits
Controlled experimentation and evaluation of methods of preparation of foods. Students complete a research project based on an area of individual interest. Lecture: 2 hours, laboratory: 3 hours. Prerequisites: NTR 220, CHE 203
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4.00 Credits
A comparative view of nutrition as it relates to the treatment of disease, this course emphasizes the evaluation of assessment data, the nutrition care process, methods of nutrition support, food and drug interactions, herbal remedies, weight management and applications of nutrition interventions for cardiovascular disease, hypertension and diabetes. Lecture 3.5 hours, laboratory field experience: 2 hours. Prerequisite: NTR 305.
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4.00 Credits
A comparative view of nutrition as it relates to the treatment of disease, this course emphasizes the evaluation of assessment data, the nutrition care process, methods of nutrition support, food and drug interactions and applications of nutrition interventions for diseases of the gastrointestinal tract, liver and biliary tract, pancreas, metabolic stress, anemias, heart failure and transplant, pulmonary disorders, cancer, HIV infections, renal disease and metabolic disorders.Lecture 3.5 hours, laboratory field experience: 2 hours. Prerequisite: NTR 327.
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