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Course Criteria
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3.00 Credits
fall, even years. Study of experimental methodology, food additives and preservatives, principles of food processing, and biotechnology. Provides working knowledge of sensory and objective evaluation of foods. The student will demonstrate the ability to apply knowledge of functions of ingredients in food. Prerequisite: NUTR 222.
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3.00 Credits
fall, even years. Provides working knowledge of materials management, financial management, and food and non-food procurement. The student will demonstrate the ability to interpret financial data, determine costs of operation, prepare a budget, write menus, and write specifications for equipment. Field experience hours in food service required. Prerequisite: NUTR 325.
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3.00 Credits
spring, even years. Provides working knowledge of health behaviors, ethics of care, reimbursement issues, health care policies, and quality improvement methods. The student will demonstrate the ability to complete comprehensive nutrition assessments, measure, calculate, and interpret body composition data, make appropriate nutritional recommendations, counsel patients concerning nutrition, and provide appropriate documentation. Field experience hours in a clinical setting required. Prerequisite: NUTR 425.
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2.00 Credits
spring. In-depth study of domains of the Registration Examination for Dietitians. Students assess their learning needs and research topics to enhance critical thinking and application skills in the domains of Food and Nutrition, Clinical and Community Nutrition, Nutrition Diagnosis, Education and Research, Food and Nutrition Systems, and Management. This course should be taken the spring before graduation. Prerequisite: Senior standing in the NDPD concentration of the Nutrition major.
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3.00 Credits
fall, even years. Validity and soundness of arguments both in ordinary language (e.g. religion) and in the technical language of science, law, theology, and criticism.
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3.00 Credits
fall, odd years. Newtonian physics, evolution, thermodynamics, quantum theory, relativity, and the impact of these sciences on religion, philosophy, literature, the arts, and the social sciences. Same as PHYS 378.
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3.00 Credits
spring, odd years. The relationships among God, humans, and nature from the perspectives of philosophy, religion, and science. Same as PHYS 379.
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3.00 Credits
fall. Basic concerns of philosophy, relation of philosophy to other fields, and a discussion of the major types of philosophy. Same as BIBD 380.
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3.00 Credits
fall, even years. Theism in light of reason, competing world views, and philosophies. Same as BIBD 478.
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3.00 Credits
spring. Introduces different philosophical approaches to ethics, while focusing on selected ethical issues facing contemporary Christians. Same as BIBD 486.
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