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Course Criteria
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3.00 Credits
This course explores the science and technology of food, including careers, disciplines, food commodities, food product development, and the future of food science. Repeatable for credit: No Grade Mode: Standard
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3.00 Credits
This course will introduce students to the science behind chocolate manufacturing. The course will focus on physical and scientific concepts behind chocolate making and will tie these concepts to the history and social impacts associated with this high-value product.
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3.00 Credits
Role of dietary choices in providing nutrients and their relationship to the social, mental, and physical well-being of people. How to evaluate nutritional status with personal data using computer diet analysis program.
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1.00 Credits
This course provides an introduction to the Dietetics and Nutrition Science majors, including emphasis areas and education pathways. Students learn about careers in each area as well as about the process of becoming a registered dietitian.
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0.50 Credits
Covers food safety information required by the Utah Food Safety Manager Certification Act. Includes role of food handlers in controlling food-borne disease, time-temperature, employee hygiene, sanitation methods, preventing contamination from time of purchase to time of serving, food service facilities/equipment, and HACCP. Graded Pass/Fail only.
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3.00 Credits
This course challenges students to take reasoned and justified actions in the home, community, and world related to food. It also explores the farm-to-table process. Prerequisite(s)/Restriction(s): Admission to a major in one of the following areas: Nutrition, Dietetics, and Food Sciences Family and Consumer Sciences Family and Consumer Sciences Education Repeatable for credit.
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3.00 Credits
Principles of sanitation and safety applied to food operations. Emphasizes personal hygiene habits and food handling practices that protect the health and safety of employees and consumers.
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2.00 Credits
This internet-based course teaches medical terminology by focusing on medical word-building rules, prefixes, suffixes, and whole-body terminology related to human body systems. It also includes coverage of anatomy, pathological conditions, and diagnostic treatments and procedures.
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3.00 Credits
Application of nutrition principles to the human life cycle: nutrient functions, needs, sources, and alterations during pregnancy, lactation, growth, development, maturation, and aging. Prerequisite: NDFS 1020.
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2.00 Credits
This course covers current interests regarding macro/micronutrient metabolism, energy systems used during exercise, and specific problems experienced by active individuals. Myths regarding diet and dietary supplements as they relate to physical performance are also discussed. Prerequisite/Restrictions: NDFS 1020
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