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Course Criteria
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1.00 - 4.00 Credits
No course description available.
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3.00 Credits
Introduction to and emphasis on basic scientific principles of food. Integration of scientific principles into food study from the consumer perspective including identification and conservation of nutrients into a meal management format. Lecture two hours, laboratory two hours.
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2.00 Credits
A study of relationships between nutrition and emotional, mental and physical well-being of infants and children. Diet planning, food preparation, food purchasing, storage, sanitation and safety standards in child development programs. Lecture two hours.
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3.00 Credits
Application of basic nutrition principles to the prevention of disease and the promotion of health. The wellness perspective is integrated in the course through the following topics: chronic diseases, health risk assessment, decision making, health behavior change, wellness planning and evaluation, and literature evaluation. Lecture three hours. (CORE: PHYSICAL ACTIVITY/WELLNESS)
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3.00 Credits
Introduction to organizational theories and their application in food service organizations. Emphasis will be given to the systems management theory and its application to food service. Management functions will be applied to commercial and non-commercial food service operations. Management characteristics, traits, competencies and skills required to operate food production and service will be discussed. Lecture three hours.
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3.00 Credits
This course will examine global nutritional issues as they pertain to health and incidence of disease, integrating social, biological, political, economic, and environmental factors. The relationship of nutrition and global health to diverse aspects of globalization and economic development will be explored. Specific issues include hunger and obesity, infant mortality and elder health, nutritional programs and agencies, local to global food markets, and meat versus plant food sources. Students will gain the ability to accurately evaluate the food and health issues of a specific country or region. Lecture three hours.
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1.00 - 4.00 Credits
No course description available.
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3.00 Credits
A comprehensive study of the components of nutrition assessment, including anthropometric, biochemical, clinical and dietary assessments of individuals across the life span. This study will include aspects examining nutrient content of various foods and exploring various aspects of food preferences, including culture and religion. Students will gain basic proficiency in the use of the Nutrition Care Process and will also engage in practical application of concepts gained in class. Prerequisites: NUT 2202 and HP 3200.
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2.00 Credits
An examination of the professions in dietetics. Students will explore aspects of educational preparation, areas of specialization, and professional and ethical issues in the discipline. Prerequisite: NUT 2202.
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3.00 Credits
Managerial aspects of food service systems purchasing activity. Emphasis on steps in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Particular attention will be given to product identification and specification. Labor costs and the technological applications that assist managers in purchasing are discussed. Active problem solving and computer applications are used to relate the principles learned to the food service industry. Lecture three hours. Prerequisites: ACC 1050, NUT 1202, and NUT 2203. (WRITING)
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