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Course Criteria
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3.00 Credits
Study of nutrient functions and requirements, food choices, dietary adequacy, and role of nutrition in physical fitness. Deals with social and scientific issues; evaluation and interpretation of nutrition sources from government, private, academic, and the health care sectors.
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3.00 Credits
Using current evidence, course examines nutrition issues and requirements across the life cycle, including pre-conception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging. Methods of nutritional assessment for each stage of life are explored. Preq: NUTR 2030 and Food Science and Human Nutrition major.
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3.00 Credits
Investigation of targeted general and clinical nutrition topics, including principles of nutrition, life-cycle nutrition, relationship of diet to health and disease, and the role of nursing professionals and nutrition. Preq: Nursing major. Preq or concurrent enrollment: BIOL 2220.
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3.00 Credits
Topics include role of carbohydrates, fats, and proteins on energy utilization during exercise; altering body composition and improving fitness with diet and physical activity; importance of fluid intake on performance; effectiveness of dietary supplements and ergogenic aids; and choosing a diet appropriate for individual physical activity levels. Preq: BIOL 1200; and one of BIOL 1210 or BIOL 1220 or BIOL 1230 or BIOL 1240.
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2.00 Credits
Introduction to research methods, ethics in research, and evidence-based nutrition guidelines within the profession of nutrition and dietetics. Preq: Food Science and Human Nutrition major.
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3.00 Credits
Study of global religions, cultures, traditions and cuisines as they influence human diets, nutrient needs, health and disease, social interactions, and economic decisions. Students build cultural competency in diet-related client/patient interactions and interventions. Preq: NUTR 2030 and junior standing in Food Science and Human Nutrition major.
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4.00 Credits
Overiew of health, nutrition and physical assessment principles and methods used in nutrition research and clinical nutrition care. Emphasis is on dietary assessment, body composition, resting energy expenditure, biochemical testing, nutrition-focused physical exam, and physical performance testing. Preq: BIOL 2230 and NUTR 2030. Coreq: NUTR 3021.
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0.00 Credits
Non-credit laboratory to accompany NUTR 3020. Coreq: NUTR 3020.
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3.00 Credits
Biochemical and physiological fundamentals of nutrition applicable to man and domestic animals. Considers digestive processes and absorption and metabolism of carbohydrates, lipids, proteins, water, minerals, and vitamins. Discusses energy metabolism and comparative anatomy and physiology of digestive systems. Offered fall semester only. Includes Honors sections. Preq: BCHM 3050 or CH 2230.
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3.00 Credits
Principles of the production of food in quantity for use in food service systems. Emphasis is placed on safe food preparation, proper use of equipment, menu and recipe development, ingredient scaling and procurement, quality of meal produced, meal supervision, and financial and time management. Preq: Food Science and Human Nutrition major or Food Science minor; and FDSC 2010 and FDSC 3060 and NUTR 2030. Coreq: NUTR 4071.
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