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Course Criteria
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3.00 Credits
Impact of food technology on food spoilage, food preservation, food quality, and foodborne diseases. Basic processing operations and regulations ensuring a safe food supply. Prerequisite: University Studies Breadth Life Sciences (BLS) course.
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3.00 Credits
Structures, properties, and metabolism of protein, lipids, carbohydrates, vitamins, and minerals. Includes digestion, absorption, hormonal control, cellular biochemistry, metabolic interrelationships, excretion, etc. Prerequisites: NDFS 1020, CHEM 3700, BIOL 2420.
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3.00 - 9.00 Credits
Internship experience in various food service settings. Specific locations and durations to be arranged by instructor. Prerequisite/Restriction: Junior standing. Repeatable for credit.
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2.00 Credits
Development of experimental design, data collection, statistical analysis, interpretation, and presentation of results. Clinical, community, and management data analysis. Interpretation and presentation, including bench marking, cost/benefit analysis, and continuous quality improvement projects. Enrollment limited to seniors within the Coordinated Program in Dietetics (CPD) or Didactic Program in Dietetics (DPD). Prerequisites: STAT 1040 or higher, MATH 1050.
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4.00 Credits
This course covers engineering concepts taught in a fundamental sense and applied to food processing. Concepts include: general problem-solving techniques, material and energy balances, fluid dynamics, heat transfer, refrigeration, and kinetics of common biological processes used in food preparation. Prerequisites/Restrictions: NDFS 2040 PHYS 2110
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1.00 Credits
Supplement to NDFS 4550. Explores application of nutrition care process to medical case studies.
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1.00 Credits
Supplement to NDFS 4560. Explores application of nutrition care process to medical case studies.
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2.00 Credits
This course provides upper-level practical experience hours in food service management, community nutrition, and/or nutrition research. Registration Restriction(s): Admission to the Dietetics: Didactic Emphasis - BS program Repeatable for credit: Yes Grade Mode: Standard
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4.00 Credits
Students explore the connections between nutrition, pathophysiology, and methods of disease treatment. Students complete case studies using the Nutrition Care Process per the Academy of Nutrition and Dietetics. Prerequisite/Restriction: NDFS 3045
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12.00 Credits
This course involves in-depth study of nutrition relationships in disease development and treatment with clinical experience in medical facilities in Salt Lake City. Prerequisites/Restrictions: NDFS 3040 NDFS 4560
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