|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
Application of food service principles to quantity food service: menu planning, recipe development and standardization, costing, marketing trends, purchasing, production, presentation, and service considerations. Prevention of all types of food contamination; the Hazard Analysis Critical Control Point (HACCP) food safety system is emphasized. Aesthetics of food as related to the food service industry. Lecture one hour, laboratory four hours. Prerequisite: NUT 3202 or approval of the instructor. (MULTI-CULTURAL)
-
3.00 Credits
Reviews the effects of foods, nutrients, and dietary patterns on health. Examines the dietary recommendations that have the potential for reducing the risk of chronic diseases and estimates the impact of these recommendations. Prerequisite: NUT 2202.
-
3.00 Credits
A study of the theories of food preparation, the effect of processing on food, the interrelationship of various aspects of food science to nutrition and the judgement of products and establishing of standards. Lecture one hour, laboratory four hours. Prerequisite: NUT 1202. (WRITING)
-
1.00 Credits
This course is designed to help students develop an understanding of the medical terminology and vocabulary utilized in medical records and health professions. Lecture one hour. [Dual-listed with NUT 5552.] Dual-listed courses require senior standing; juniors may enroll with permission of the department.
-
3.00 Credits
A study of nutrition specific to physical activity and sport performance. Topics will include metabolism during exercise, sport-related weight gain and loss, food and fluid intake for competition, nutritional ergogenic aids, exercise recovery nutrition, and various special topics. Prerequisites: ES 2000 or equivalent, ES 2010, and ES 3450. Prerequisites or corequisites: CHE 2101 (or CHE 2201) and CHE 2203. (CROSS-DISCIPLINARY) (Same as ES 4555.)
-
3.00 Credits
An introduction to nutrition needs of the community and nutrition services provided to the public through various agencies and organizations, techniques for determining nutrition needs, methods of extending services to various groups in the community, and factors affecting acceptance of these services. Lecture three hours. Prerequisite: NUT 2202. (SPEAKING; COMPUTER)
-
1.00 Credits
Preparation for both the internship (NUT 4900) and professional job search in nutrition and foodsystems management. Emphasizes goal setting, resume preparation, interview strategies, written and oral communication for the job search process, and professional ethics. Preparation of the internship proposal for NUT 4900 will be completed. Lecture one hour. Prerequisite: senior standing.
-
1.00 - 12.00 Credits
Field experience or employment in the area of the student’s interest: dietetics (experience will be obtained in clinical, foodservice, and community) or foodsystems management. Supervision and evaluation by the employer and the faculty member.
-
3.00 Credits
Administrative process, management, personnel, budget and finance, and intergovernmental relations in local government. Prerequisite: junior or senior standing, or permission of the instructor. [Dual-listed with PA 5560.] Dual-listed courses require senior standing; juniors may enroll with permission of the department.
-
3.00 Credits
A study of the organization and operation of government agencies and their role in policy making and implementation and an examination of the various concepts and theories pertaining to administrative behavior and to the performance of the basic tasks of management. Prerequisite: junior or senior standing, or permission of the instructor. (WRITING; SPEAKING) [Dual-listed with PA 5665.] Dual-listed courses require senior standing; juniors may enroll with permission of the department.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|