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Course Criteria
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3.00 Credits
fall, odd years. Study of basic food science and culinary techniques. The student will demonstrate basic food preparation and presentation. Provides working knowledge of food selection, food safety and sanitation, pleasurable eating, sensory evaluation of food, and food regulations.
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3.00 Credits
spring. Provides comprehensive, accurate, and up-to-date information concerning basic fundamentals of how the active individual can achieve optimal nutrition by fueling before, during, and after exercising. Examines how the athlete can use nutrition to achieve peak performance.
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3.00 Credits
spring, odd years. Focuses on normal nutrition and physiological function and applies biochemistry to nutrient use from consumption through digestion, absorption, distribution, and cellular metabolism. It integrates life processes from the cellular level through the multisystem operation of the whole organism. Prerequisites: CHEM 111/113 and 112/114 or CHEM 131/133, CHEM 132/134 and NUTR 221.
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3.00 Credits
spring, even years. Study of management theories, program planning, monitoring, and evaluation. Provides working knowledge of systems and marketing theories, food consumption issues and trends, food production and delivery systems, regulations and policies, and environmental issues related to food. The students will demonstrate the ability to determine recipe modifications for volume food production and apply marketing principles. Field experience hours required.
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3.00 Credits
fall, odd years. The study of each life cycle stage concerning nutritional foundations that are essential for positive development and health. It addresses the role of nutrition and factors that influence nutritional status. Nutrition assessment and disease states for each life cycle are studied. Prerequisite: NUTR 221.
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3.00 Credits
spring, odd years. Study of public policy development and current nutrition issues affecting public health. Provides working knowledge of assessment and treatment of nutritional health risks, food availability and access, and community nutrition programs. The student will demonstrate the ability to screen individuals for nutritional risk and determine nutrient requirements of individuals in the community.
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1.00 Credits
fall, even years. Explores professional aspects of employment including health care policy and administration, code of ethics, standards of practice, performance improvement, and reimbursement issues. Personal portfolio will be developed. Required of nutrition majors. Prerequisite: junior standing.
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3.00 Credits
spring, even years. Provides information concerning objective measures of nutritional status and determination of responsiveness to medical nutritional therapy. Dietary counseling techniques are explored. A writing-intensive course. Prerequisite: NUTR 221.
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1.00 Credits
spring, odd years. Provides accurate, science-based information on all aspects of handling food and incorporates the latest Food and Drug Administration Food Code in a realistic manner. The nationally recognized ServSafe examination by the National Restaurant Association Educational Foundation will be administered for certification. Prerequisite: NUTR 222.
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3.00 Credits
fall, odd years. Provides working knowledge of pathophysiology related to nutrition care, medical nutrition therapies, assessment of need for adaptive feeding techniques, and nutritional pharmacology. The student will demonstrate the ability to interpret medical terminology and laboratory parameters, calculate and define therapeutic diets, determine nutrient requirements, and calculate enteral and parenteral formulations. Prerequisites: BIOL 291/293, 292/294; CHEM 243; NUTR 324.
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