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Course Criteria
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1.00 Credits
2 credits See description above. This course, the first of a three-part series, introduces the student to the food service industry. Students develop a business plan in which they create the concept, organizational structure, initial operational budget, menu and marketing plan of a specific food service operation. Students gain knowledge in quantity food production principles, including procurement, production, distribution, service, sanitation and safety. Students learn HACCP standards of quality in food service production facilities. Emphasis is placed on quality control and business management. Prerequisite: Admission to MSN/DPD program
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2.00 Credits
2 credits See description preceding RD6131. This course is a continuation of Food Service Management 1. Students continue to learn the principles of quantity food production. Using the initial business plan concept, students develop models for ordering, receiving, inventory, staffing, orientation, training and labor schedules. Human resource management, facilities management, leadership and effective communication continue to be highlighted. Prerequisite: RD6131 and admission to MSN/DPD
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3.00 Credits
2 credits See description preceding RD6131. This course, the third of a three part series, continues to focus on the management of food service systems, including personnel and financial resources. Working with diverse populations, labor unions and managing within legal regulations are emphasized. Students contribute with hands-on experience to an end-of-quarter catering, where a year's worth of knowledge is synthesized into the planning and implementation of a quantity food event. Prerequisite: RD6135 and admission to MSN/DPD
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3.00 Credits
3 credits This course prepares dietetic students for the clinical rotation of an internship. Course content emphasizes acute and critical care disorders and enteral and parenteral nutrition using case studies. Successful completion of this course is required in order to sit for the DPD exit exam. Prerequisites: TR5321 and admission to MSN/DPD program
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3.00 Credits
3 credits This course introduces a basic understanding of the fundamentals of human nutrition with a whole foods perspective. Topics include the functions and food sources of carbohydrates, lipids, protein, water, vitamins and minerals. Dietary reference intakes (DRI), the food guide pyramid and other standard nutrition guidelines (both national and international) are reviewed. Food labels, nutrient intake analyses and basic nutrition assessment methods are presented and practiced. Energy balance and weight management issues are reviewed. Prerequisite: None
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5.00 Credits
5 credits This course offers a systems approach to nutrition and physical activity-related disease, especially chronic disease. General pathophysiology of each condition is introduced, and the role of nutrition and physical activity is discussed, with emphasis on prevention and maintaining wellness. Prerequisites: BC3141, BC3142, BC3143, TR3111, TR4107, TR4108, TR4205
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3.00 Credits
3 credits This course introduces the essentials of normal human nutrition throughout the life span: pregnancy, infancy, childhood, adolescence, mature adulthood and older adulthood. Prerequisite: TR2101 or equivalent
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2.00 Credits
2 credits This course is an introduction to areas of food science and includes a discussion of the laws relating to food, including labeling laws and the role of regulatory agencies. The course also includes an overview of food additives and food processing. Prerequisite: BC3124 Corequisite: BC4109 or permission of instructor
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4.00 Credits
Lecture 4 credits The course introduces students to the composition and the chemical and physical properties of foods; it includes a discussion of the interaction, reaction and evaluation of foods due to formulation, processing and preparation. Topics include water, carbohydrates, fruits and vegetables, fats and oils, animal foods and, in addition, relevant pigments, emulsifiers, and sweeteners are discussed. Prerequisites: BC4109, TR3115 Corequisite: BC4112
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1.00 Credits
Lab 1 credit In this laboratory class, students utilizes chemical, physical and sensory techniques to identify and characterize major and minor components in food systems. Topics parallel those discussed in the lecture with an applied focus. A whole foods perspective is incorporated into these laboratory exercises. Prerequisites: BC4109, TR3115 Corequisite: BC4112
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