|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
1.00 Credits
Practical, general workplace training supported by an individualized learning plan developed by employer, College, and student. The plan relates the workplace training and experiences to the student's general and technical course of study. Application of food management techniques and principles in institutional food service. Recommended prerequisites FDNS 2300 and IFWA 2446*
-
1.00 Credits
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. Study in food service management, normal/community nutrition, or clinical nutrition care to meet interests and needs of students. May be taken four times for credit. Recommended prerequisite: Consent of program director.
-
3.00 Credits
A study of the selection, training, and supervision of personnel for institutional food/nutrition service operations. Includes organizational structure, personnel policies, communications, training methods, job descriptions, schedule preparation, and work improvement.
-
3.00 Credits
Study of the nutritional status of populations at the national, state, and local community levels. Socioeconomic, cultural, and psychological influences on eating behavior, national, and state health objectives; marketing strategies for objective implementation; and community nutrition programs serving risk-group populations. Basic teaching/counseling methods for the nutrition education of small groups and individual clients/patients. Recommended prerequisite: HECO 1322.*
-
3.00 Credits
Analysis of nutrition assessment indicators for each age group. Special consideration to growth standards, maternal weight gains, eating behaviors of various age groups, and the physiology of aging as it relates to nutrient adequacy in the mature adult. Recommended prerequisite: HECO 1322. *
-
3.00 Credits
Application of nutrition principles and techniques of nutrition care for healthy individuals and patients/clients at low nutrition risk. Nutrition risk screening, interviewing/counseling methods, diet evaluation, basic diet calculations, documentation, nutrition care planning, and patient/client education. Principles and application of modified diets (texture changes and introduction to therapeutic diets). Recommended prerequisite: HECO 1322.
-
3.00 Credits
Principles and techniques of nutrition care for clients/patients at low to moderate nutrition risk. Includes a study of the scientific basis of diets for individuals with diabetes mellitus, pulmonary and cardiovascular disease, and weight control needs. Nutrition assessment parameters, nutrition care planning and evaluation, and menu editing methods. Recommended prerequisites: FDNS 1345 and BIOL 2401 or concurrent enrollment in BIOL 2401.*
-
3.00 Credits
Child nutrition regulatory processes and the nutritional requirements for children 0-18. Includes federal child nutrition programs.
-
3.00 Credits
Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student.
-
4.00 Credits
Advanced principles and techniques of nutrition care for clients/patients at low to moderate risk. Includes a study of the scientific basis of diets for individuals with cancer, gastrointestinal disease, and renal disease. Also included nutrition assessment parameters, nutrition care planning and evaluation, and menu editing methods. Recommended prerequisites: FDNS 1346 and BIOL 2401, or concurrent enrollment in BIOL 2401 *
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|