|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Issues and decision-making in parenthood and child care emphasizing parental responsibility. Limited field experience. 3
-
2.00 Credits
The infant and his environment from conception to 24 months of age. The development and application of infant-toddler child care programs. Lecture 2 hours, laboratory 2 hours. Prerequisite: FCS 326. 3
-
3.00 Credits
Dynamics of consumer markets; identification and measurement of market segments. Sales strategies related to market segmentation and external economic conditions. 3
-
3.00 Credits
Nutrition and exercise needs of the body to be nutritionally and physically fit. Food and fitness habits, food, nutrition, fitness misinformation, and weight control. 3
-
3.00 Credits
Scientific approach to nutritional requirements of the body. Food selection to meet needs. Evaluation of source and educational materials. Field work as assigned. Prerequisite: BIO 231 or BIO/HSE 229. 3
-
3.00 Credits
Students develop basic interviewing skills and counseling skills as they apply to nutrition counseling, knowledge of universal precautions in health care, principles of communication, nutrition screening, and cultural diversity. Students gain an understanding of the mission, philosophy, goals, standards, policies, and procedures of the Coordinated Program as well as the role of the dietitian and the dietary departments in health care facilities. This course includes a self-instructional course in medical terminology. Prerequisite: Admission to the Coordinated Program in Dietetics. Lecture 2 hours, laboratory 2 hours. 3
-
3.00 Credits
A study of medical and clinical terminology in relation to specific body systems and treatments. Prerequisites: FCS 345 or permission of instructor. 1
-
3.00 Credits
A study of medical and clinical pharmacology in relation to medical nutrition therapy. Prerequisites: FCS 345 or permission of instructor. 1
-
2.00 Credits
A study in assessing community nutrition program needs, program planning, program implementation, and evaluation. Course content focuses on national, state, and local community nutrition education programs designed to meet food, nutrition, and health needs of vulnerable groups in health clinics, wellness centers, schools, government institutions, voluntary agencies, mass media, etc. Lecture 2 hours, laboratory 2 hours. Prerequisites: FCS 345. 3
-
2.00 Credits
The study of the principles of quantity food planning, preparation, storage, and service, and the principles of menu planning, purchasing, and cost control for procuring food and non-food supplies in quantity from an institutional perspective; the use and selection of institutional equipment and food; sanitation and safety of the food service operation. Lecture 2 hours, laboratory 2 hours. Prerequisites: FCS 102, MGT 300. 3
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|