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Course Criteria
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3.00 Credits
This course is designed to provide in-depth counseling and motivational interviewing theories, concepts, and skill development for healthcare professionals. The course relies heavily on practice-based learning opportunities. Additional coursework is required for those enrolled in the graduate-level course Prerequisite(s): NDFS 2020, NDFS 2030, or NDFS 3080 Dual-listed as: NDFS 6800 Repeatable for credit: No Grade Mode: Standard
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3.00 Credits
Explores principles and roles of macronutrients in causing malnutrition influencing health, survival, and developmental capacity of populations, especially in developing societies. Discussion of approaches implemented at household, community, national, and international levels to improve nutritional status. Cross-listed as: NDFS 6830.
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3.00 Credits
Capstone course that incorporates and unifies the principles of food chemistry, microbiology, engineering, processing, nutrition, sensory analysis, and statistics. Prerequisite: Senior standing and NDFS 3100, 5110 and 5560
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3.00 Credits
This course focuses on the principles and methods of epidemiology and application of epidemiologic methods within the field of public health. Prerequisite: STAT 1040 or STAT 1045 or higher STAT class
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3.00 Credits
This course examines domestic and global hunger issues and solutions. The course focuses on advancing knowledge and skills in advocacy, leadership, and critical thinking, all of which are essential for professionals working towards eradicating hunger. Crosslisted as: NDFS 5010 Prerequisite: Senior status (for undergraduate students), or graduate student status
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4.00 Credits
Emphasizes understanding the conversion of muscle to meat, fabrication of carcasses into primal and retail cuts, and principles underlying manufacture of processed meats. Cross-listed as: NDFS 5020.
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3.00 Credits
This course covers biochemistry, microbiology, and technology of milk processing. It includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods, such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt.
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1.00 Credits
Students obtain hands-on experience in the manufacture of various dairy foods and learn about processes such as cream separation, homogenization, pasteurization, sterilization, ultrafiltration, and fermentation of milk. Additional coursework is required for those enrolled in the graduate-level course. Corequisite(s): NDFS 6030 Cross/Dual listed as: NDFS 5040
Corequisite:
NDFS 6030
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2.00 - 6.00 Credits
This course provides community nutrition supervised experiential learning which takes place in various facility types. Rotations occur in government and other non-profit nutrition-related agencies. Registration Restriction(s): Admission to the Dietetics Administration - MDA program, Pre-RD track Corequisite: NDFS 6051 Repeatable for credit: No Grade Mode: Standard
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2.00 Credits
This course covers a variety of topics in advanced community nutrition designed to build on prior community nutrition coursework. Registration Restriction(s): Admission to the Dietetics Administration - MDA program, Pre-RD track Corequisite: NDFS 6050 Repeatable for credit: No Grade Mode: Standard
Corequisite:
NDFS 6050
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