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Course Criteria
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3.00 Credits
Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Emphasis on proteins, scientific principles of baked goods, and research applications. (Lec. 2, Lab. 3) Pre: 227.
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3.00 Credits
Relationships among diet, physical activity, health, and performance. Metabolism and requirements of nutrients in physically active individuals. Applications to energy balance, body composition, various population groups, fitness levels, and conditions. (Lec. 3) Pre: 207, KIN 275 and/or BIO 242.
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3.00 Credits
Administrative responsibilities in planning, organizing, staffing, leading, and evaluating food-service systems. Emphasis on menu planning, purchasing, and food cost control. (Lec. 3) Pre: 207, 227 or permission of instructor.
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4.00 Credits
Administrative responsibilities in planning, organizing, staffing, leading, and evaluating food-service systems. Emphasis on food production and labor cost control. Experience in a food-service facility. (Lec. 3, Lab. 2) Pre: 375.
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3.00 Credits
Current issues in maternal, child, and adolescent nutrition with emphasis on nutrient requirements and food habit development; delivery of cost-effective nutrition services and the application of the principles of menu planning. (Lec. 3) Pre: 276. Service learning.
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3.00 Credits
Current issues in nutrition for the adult and older adult with emphasis on nutrient requirements related to physiological changes; screening initiatives; program development to reduce risk of nutrition-related diseases. (Lec.3) Pre: 276, 394. Service learning.
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1.00 Credits
Professional issues in the field of nutrition and dietetics. Topics include career choices; evaluation of journal articles; and registration, licensing, and certification. (Lec. 1) Pre: 395 and senior standing. Not for graduate credit.
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3.00 Credits
Chemical and functional properties of major food components, changes in nutritional properties during processing and storage, and nutraceuticals and functional foods. (Lec. 3) Pre: CHM 124 and 227 or permission of instructor.
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4.00 Credits
Physicochemical and nutritional characteristics of aquatic fish and shellfish; quality assessment and control; principles and applications in handling and processing fish from harvesting to production; and discussion of current issues. (Lec. 3, Lab. 3) Pre: 342 or permission of instructor.
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3.00 Credits
Comprehensive study of principles of nutrition. Physiological and metabolic processes and interrelationships involving nutrients. Factors affecting nutritional health status and requirements during life span. (Lec. 3) Pre: 207, BIO 242, BCH 311, or permission of instructor.
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