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Course Criteria
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3.00 Credits
Fundamental knowledge and theory of nutrients, their metabolism, food sources, function and importance during all stages of the life cycle is taught. The course consists of three lecture hours. Prerequisite: CHE 102; Offered in fall and spring semesters.
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2.00 Credits
This introduction to the structure and function of a food service department discusses food service subsystems from a departmental perspective. Basic concepts of menu planning, purchasing, receiving, production and service are presented. The course consists of two lecture hours. Prerequisites: MGT 305, DTC 205; Offered in the fall semester.
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2.00 Credits
Concepts and applications of the principles of quantity food preparation and service are presented and technical skills needed for preparing and serving meals to large groups are developed. Students are introduced to the use and maintenance of institutional equipment. The course is one lecture hour and two lab hours. Corequisite: DTC 309; Offered in the fall semester. DTC 319 N utritional Biochemistry (3) This course explores the role of nutrients in the physiological and biochemical processes of the body as well as nutrient needs of healthy individuals. The course is three lecture hours. Prerequisites: BIO 303, BIO 108, DTC 306; Offered in the spring semester.
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3.00 Credits
This course examines the changing nutritional needs of humans throughout the age spans. Students explore normal nutritional needs from reproduction, initial growth and development, through final maturity. Specialized nutrition needs, as they relate to age, such as eating disorders, developmental delays and activity levels are also examined. This course is three lecture hours. Prerequisite: DTC 306 or NTR 325 or permission of the instructor; Offered in the fall semester.
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2.00 Credits
This course offers a practical introduction and application to basic sports and exercise nutrition. Nutritional needs and assessment for both the conditioned and non-conditioned athlete are addressed. In addition, conditions requiring special consideration are included, such as pregnancy, sports throughout the life cycle, cardiovascular diseases, hypertension, diabetes, osteoporosis, eating disorders, and physical and mental disabilities. Finally, controversial issues of sport and exercise nutrition are addressed and include nutritional and non-nutritional factors that may influence athletic performance. This course is two lecture hours. Prerequisite: DTC 306 or NTR 325 or permission of instructor; Offered in the spring semester.
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2.00 Credits
This course reviews food service subsystems from an organizational perspective. Principles of financial control of food and labor, techniques for analyzing and managing costs, development of a business plan, and personnel selection, training and management are introduced. This course is two lecture hours. Prerequisites: DTC 309, DTC 309L; Corequisite: DTC 410SP; Offered in the spring semester.
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1.00 Credits
This course provides practice in food service management, including food service subsystems (purchasing, receiving and inventory control, production, and service), marketing, quality management, financial control, personnel and labor issues, and facility layout and design. Students develop management skills through structured field experiences and projects, case studies, computer applications, and laboratory experiences. This course consists of three supervised practice hours per week. Prerequisites: DTC 309, DTC 309L; Corequisite: DTC 410; Open to majors only; Offered in the spring semester.
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3.00 Credits
This course introduces students to the profession and practice of dietetics. Students are taught basic nutrition assessment and patient care skills. This course is three lecture hours. Prerequisite: DTC 319; Corequisite: DTC 420SP; Open to majors only; Offered in the summer.
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1.00 Credits
In this course, students provide basic nutritional care to patients in a hospital, under the supervision of a clinical instructor. This course consists of eight supervised practice hours per week. Prerequisite: DTC 319; Corequisite: DTC 420; Open to majors only; Offered in the summer semester.
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2.00 Credits
Designed for the nondietetics major, this course examines nutrition and diet therapy, including nutrition assessment, the physiological and biochemical bases of nutrition care, therapeutic diets, medications and herbal supplements. Topics include nutrition intervention for diabetes, cardiovascular diseases, weight loss, surgery, cancer, AIDS, GI diseases, and hepatic and renal disorders. Enteral and parenteral nutrition are also presented. The emphasis of this course is the practical application of subject matter in the clinical setting. Prerequisite: DTC 306 or NTR 325; Open to nondietetics majors only; Offered in the fall semester.
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