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Course Criteria
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1.00 Credits
Principles of food preparation and the effect on food quality determined by objective and sensory evaluation. Food choices at the market and consumer consumption and utilization. I,II Pre: (CHEM 1036 or CHEM 1056), HNFE 1004. Co: 2234. (3L,1 Credits)
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2.00 Credits
Principles of the selection and preparation of foods with emphasis on the preparation and the effect on flavor, texture, and nutritive properties of food. I,II Pre: (CHEM 1035 or CHEM 1055), (CHEM 1036 or CHEM 1056), HNFE 1004. Co: 2224. (2H,2 Credits)
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2.00 Credits
An introduction to the techniques and principles of athletic training. (1H,3L,2 Credits) I,II.
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3.00 Credits
Variable credit course.
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3.00 Credits
Variable credit course.
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1.00 Credits
Study of emerging career opportunities in industry, government, and other nonprofit agencies, health care, consumer education, and research for students in foods, nutrition or exercise science. Special emphasis on program or product development, evaluation, and marketing as related to a target consumer group. Seminars on campus and at prearranged locations during the two day tour. Junior standing or permission; HNFE majors only. II. (1H,1 Credits)
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3.00 Credits
Study of essential nutrients with emphasis on sources and factors affecting utilization and metabolism. 3025: Transport and utilization of the macro- and micro-nutrients. Metabolism of the macronutrients and interrelationships with each other and the micronutrients (vitamins/minerals) with emphasis on energy metabolism. 3026: Protein and amino acid dietary requirements and evaluation of protein quality. Vitamin/mineral metabolism and interrelationships will be emphasized. Nutrient metabolism, related to several metabolic states and diseases, will be examined. I Pre: 2014, BCHM 2024, (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136) for 3025; 3025 for 3026. (3H,3 Credits)
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2.00 Credits
Laboratory projects and experiments related to nutrition principles and problems. II Pre: 2014, BCHM 2024, (BMSP 2136 or BIOL 2406). Co: 3025. (1H,3L,2 Credits)
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4.00 Credits
Introduction to foodservice and meal management for the dietetics professional. Emphasis is placed on understanding food procurement, production, distribution, and marketing in a safe and well managed operation. Pre: 2234, 2224. (3H,3L,4 Credits)
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3.00 Credits
Development of oral and written communication skills to communicate food and nutrition information to diverse populations. Pre: 2014, 2234, 2224. (2H,3L,3 Credits)
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