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Course Criteria
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3.00 Credits
3 credits This course, designed for students in nutrition and exercise science, is an introduction to research methods. Included are the basic concepts of scientific method, statistics, epidemiology and research methodology. Students also practice applied research skills such as use of the library and Internet, evaluation of research literature and scientific writing, and design and conduct their own research projects. Critical thinking case studies are discussed in class and used in take-home exercises. Prerequisite: Intermediate algebra, TR2101 or equivalent
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3.00 Credits
3 credits Cross listed as TR5101. This course covers the identification, labeling and selection of foods from nature to point of purchase. The lab portion of class completes the cycle from store to table with a weekly cooking practicum. Students develop familiarity with minimally processed foods and use these foods to build culinary skills. Fundamental cooking techniques, recipe writing and menu planning are stressed. Prerequisite: None
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1.00 Credits
4 credits This course is the first of a two-course series. Biochemical and physiological principles related to macro- and micronutrients and vitamins are the focus of this class. Structure, function, digestion, absorption, food sources, requirements, nutrient interactions, deficiencies and toxicity of selected macro-and micronutrients are discussed. General principles are stressed. Prerequisites: BC3141, BC3142, BC3143, BC4109/4110, BC4112/4113, and introductory nutrition course
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2.00 Credits
2 credits This is a continuation of Advanced Nutrition Principles 1. Biochemical and physiological principles related to elements (minerals) are the focus of this class. Structure, function, digestion, absorption, food sources, requirements, nutrient interactions, deficiencies and toxicity of selected micronutrients are discussed. General principles are stressed. Prerequisites: TR4107
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3.00 Credits
3 credits This course explores the natural products industry including the history, regulation and labeling laws of the industry in the U.S. Safety, manufacturing, and formulation techniques, delivery form, general applications of nutritional supplements, functional foods and herbs are presented. Prerequisites: TR3111 or equivalent, TR4107 and TR4108 (corequisite)
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2.00 Credits
2 credits This course is a survey of present and past food practices around the globe, with emphasis on diverse cultural groups in the U.S. The socioeconomic and political factors in food selection are examined. Multicultural and interdisciplinary perspectives are used to broaden the understanding of basic nutrition. Extensive use is made of audiovisual materials. Prerequisite: TR2101 or equivalent
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5.00 Credits
5 credits This course examines the principles of public health, community nutrition, epidemiology, health care systems, legislation and nutrition policy. Additionally, this course reviews effective oral and written communication skills, covering principles of nutrition education including teaching/learning methods for target audiences, writing instructional goals and objectives, preparing appropriate nutrition education materials and evaluating nutrition education programs. Prerequisite: TR4107, TR4108, TR4118
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2.00 Credits
2 credits This course is an introduction to ecological issues in nutrition. Students gain an understanding of environmental issues related to food technology, water use and food production systems, including organic and sustainable agriculture. The regulation of these areas is also discussed. Prerequisite: None
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3.00 Credits
3 credits This course presents different methods used for assessment and screening of nutritional status for the purpose of promoting health. The use of anthropometric, dietary, clinical, and biochemical measures are emphasized. Alternative methods of nutritional assessment are introduced. Prerequisites: TR3111 or equivalent, TR4107, TR4108 (corequisite)
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2.00 Credits
2 credits This course introduces advanced interviewing techniques used in nutritional counseling. Students explore their personal nutritional counseling style through role play, visualization and other counseling techniques. Students build an understanding of the complexities of diet and compliance issues. Prerequisites: Admission to DPD, introductory psychology course, PS3127
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