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Course Criteria
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2.00 Credits
This course presents the biochemical and physiological basis for nutrition interventions in treating disease, including malnutrition, anemia, surgical nutrition, diabetes and cardiovascular nutrition. Students are taught theory and practice in nutritional assessment and intervention with emphasis on practical applications. This is the first semester of a twosemester course. This course consists of two lecture hours. Prerequisites: DTC 420, DTC 420SP; Open to majors only; Offered in the fall semester.
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2.00 Credits
In this course, students assess and provide nutritional care to patients with diseases/conditions discussed in DTC 511. This course is six supervised practice hours per week. Prerequisites: DTC 420, DTC 420SP; Corequisite: DTC 511; Open to majors only; Offered in the fall semester.
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2.00 Credits
This course studies the biochemical and physiological basis for nutrition interventions in treating disease, including GI disorders, hepatic disorders, cancer, AIDS, renal disease and nutrition support. Theory and practice in nutritional assessment and intervention with emphasis on practical applications is provided. This course is a continuation of DTC 511. This course is two lecture hours. Prerequisites: DTC 511 and DTC 511SP; Corequisite: DTC 512SP; Open to majors only; Offered in the spring semester.
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2.00 Credits
This course provides practice in nutritional assessment and intervention care in the clinical setting for patients with diseases/conditions discussed in DTC 512. This course is six supervised practice hours per week. Prerequisites: DTC 511, DTC 511SP; Corequisite: DTC 512; Open to majors only; Offered in the spring semester.
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2.00 Credits
This course is a study of community nutrition needs and problems. The goals, organization and history of selected government and private programs are investigated. This course is two lecture hours. Prerequisites: DTC 420, DTC 420SP; Corequisite: DTC 521SP; Open to majors only; Offered in the fall semester.
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1.00 Credits
Supervised field work in community nutrition programs is provided in this course. Activities include on-campus projects, visits to community agencies, writing a grant, and development of a business plan. This course is a three supervised practice hours per week. Prerequisites: DTC 420, DTC 420SP; Corequisite: DTC 521; Open to majors only; Offered in fall semester.
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2.50 Credits
The development, use and evaluation of methods and materials for teaching nutrition to different audiences is covered. Emphasis is given to program development in school, community and patient education settings. This course consists of two and a half lecture hours. Prerequisites: DTC 521, DTC 521SP; Corequisite: DTC 526 SP; Open to majors only; Offered in the spring semester.
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0.50 Credits
Supervised field work in the development, use, and evaluation of methods and materials for teaching nutrition to different audiences is offered. Nutrition education/interventions are provided in school, community, and patient education settings. This course is a half hour supervised practice hours per week. Prerequisites: DTC 521, DTC 521SP; Corequisite: DTC 526; Open to majors only; Offered in the spring semester
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3.00 Credits
This course provides an in-depth study of current developments in the practice of nutrition. Students review and critique research as it applies to practice and conduct professional self-assessment in order to improve the quality of nutrition care provided. This course follows a seminar format with individual study, group discussion and class presentations. This course consists of three lecture hours. Prerequisites: DTC 631, GRA 601; Open to majors only; Offered in the spring semester
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8.00 Credits
This supervised field work course offers practical clinical nutrition and management experiences at hospitals in the area, long-term care facilities, and community or commercial food service establishments. The course consists of four rotations: (1) critical care nutrition; (2) long-term care nutrition; (3) food service management in an institutional setting; and (4) food service management in an institutional, commercial or community setting. Students are expected to function as a dietitian or manager (under supervision) providing a full range of food and nutrition services to their patients/residents/clientele. This course consists of 24 supervised practice hours per week. Prerequisites: Senior status, DTC 410, DTC 410SP, DTC 512, DTC 512SP, DTC 526, DTC 526SP; Open to majors only; Offered in the fall semester
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