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Course Criteria
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4.50 Credits
Introduces the systems approach to management. Emphasizes management theory and functions, quantity food production and marketing. Divided into 301A Management, 301B Quantity Food Production, and 301C Marketing. Coordinated with N D 391.
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3.00 Credits
Involves quantity food production and service, menu planning, standardization of recipes, and use and care of equipment. Lab fee. Prerequisite: N D 103.
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2.00 Credits
Introduction to the principles of public health and community nutrition. Involves the study of the local, state, and federal resources and legislation for the delivery of health care and the provision of food and nutrients to all stages of the life cycle. Prerequisites: N D 112, 211 and 300. Coordinated with N D 392.
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3.00 Credits
Studies the relationship between exercise and nutrient use/metabolism, with the goal of determining dietary recommendations for intake. Practical experience in analyzing athletes' food intake. Non-nutrition and dietetics majors. Prerequisite: Anatomy and Physiology or the permission of the instructor.
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3.00 Credits
A course which studies how exercise affects nutrient use and need, as well as the health benefits of exercise, diet, and cardiovascular wellness. Emphasis is placed on lifestyle change and personal responsibility in improving wellness. Nutrition and Dietetics majors.
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6.00 Credits
Involves classroom experience in human relations, purchasing, food cost control and financial management, computer applications, and layout and equipment. Divided into 379A Human Relations, 379B Purchasing, 379C Cost Control and Financial Management, and 379D Layout and Equipment. Prerequisites: N D 138, 301 or 309, and BUS 121.
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2.00 Credits
Develops practitioner skills in patient/client nutritional assessment, planning, implementing nutritional care, counseling, and documentation in medical records. Coordinated with N D 300. Lab fee. Prerequisite: admission to CP.
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1.00 Credits
Develops practitioner skills and application in management theory and functions, marketing, and quantity food production. Coordinated with N D 301. Lab fee.
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1.50 Credits
Observation and participation in local community agencies. Involves coordinated didactic and supervised practice experiences. Coordinated with N D 312. Lab fee.
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3.00 Credits
Continues Supervised Practice Food Systems Management I. Develops practitioner skills and application in human relations, purchasing, cost control, financial management, layout and equipment, and computer applications to nutrition and dietetics. Coordinated with N D 379. Lab fee. Prerequisite: N D 391.
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