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NUTR 1010L: Personal and Practical Nutrition Lab
1.00 Credits
Central New Mexico Community College
This course introduces non-science majors to the basic science of nutrition. Information required to understand a variety of nutrition topics currently in the news affecting our community and society, and to promote nutritional science literacy in the public arena, will be presented. Students will investigate their own dietary practices using dietary assessment tools and apply the scientific principles of human nutrition to promote personal health and well-being. Case studies, problems and laboratory exercises will contribute to the process of scientific inquiry and help students to value science as a way to develop reliable nutrition knowledge.
Prerequisite:
Reading and Writing Skills 2
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NUTR 1015: Nutrition Fundamentals and Medical Nutrition Therapy
3.00 Credits
Central New Mexico Community College
This course explores the fundamentals of nutrition science and medical nutrition therapy for various conditions and disease states. Topics covered include basic nutrition science, including macronutrients, micronutrients, vitamins, minerals, water, general dietary recommendations, as well as medical nutrition therapy basics such as scope of practice, screening for nutritional risks, assessment of dietary intake, dietary modifications for various health conditions, and care planning in the Nutrition Care Process. The course is intended for students enrolled in the Dietary Manager Certification program.
Prerequisite:
Reading and Writing Skills 2
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NUTR 1020: Sports Nutrition
3.00 Credits
Central New Mexico Community College
This course will explore the role of nutrition in physical performance of competitive and recreational sports participants.
Prerequisite:
Reading and Writing Skills 2 AND Math Skills 2 Alg
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NUTR 1060: Foodservice Management I for Dietary Managers
3.00 Credits
Central New Mexico Community College
This course explores the fundamentals of non-commercial foodservice and dining services management for dietary managers, with a focus on quantity food production, meal service, and food safety and sanitation in care centers, schools, correctional facilities, hospitals, and employee feeding venues. Topics covered include standardized recipes, food production systems, preparation of nourishments and supplements, client satisfaction, quality processes, sanitation, and safe food handling. The course is intended for students enrolled in the Dietary Manager Certification program.
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NUTR 1070: Foodservice Management II for Dietary Managers
3.00 Credits
Central New Mexico Community College
This course explores the fundamentals of non-commercial foodservice and dining services management for dietary managers, with a focus on personnel, communications, and business operations in care centers, schools, correctional facilities, hospitals, and employee feeding venues. Topics covered include managing personnel, employment regulations, managing budgets, revenue, and cost controls, as well as professional development and ethics.
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NUTR 1090: Dietary Manager Clinical I
2.00 Credits
Central New Mexico Community College
This course provides a learning experience in clinical and community environments with emphasis on developing skills in Nutrition/Medical Nutrition Therapy and Sanitation/Food Safety. This is a coordinated supervised practice field experience requiring a minimum of 90 hours and is required for students seeking a certificate in the Dietary Managers Program. The course prepares learners to complete nutritional assessments and care plans for patients; describe the nutritional needs of people across the life cycle; prepare menus and transpose these to modified diets; develop an infection control program based on principles of sanitation; and develop a preventative accident program to reduce work related accidents.
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NUTR 1190: Dietary Manager Clinical II
2.00 Credits
Central New Mexico Community College
This course provides a supervised, 90-hour learning experience in clinical and community environments with emphasis on developing skills in Management of Food Service Operations and Human Resource Management. It is required for students seeking a certificate in the Dietary Manager Program. Focus areas include quality improvement and evaluation of service, meal planning, recipe development, safe and sanitary food procurement and production methods, facility layout and design, staffing, marketing, and financial management
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NUTR 2110: Human Nutrition
3.00 Credits
Central New Mexico Community College
This course provides an overview of nutrients, including requirements, digestion, absorption, transport, function in the body and food sources. Dietary guidelines intended to promote long-term health are stressed.
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OSH 2006: Occupational Safety for Construction I
1.00 Credits
Central New Mexico Community College
Introduces students to OSHA policies, procedures and standards, construction safety and health principles. The scope and application of the OSHA Construction Safety Standard will be addressed with emphasis on high hazard areas. Students successfully completing the course will receive a Department of Labor card acknowledging completion of the 10-hour awareness course for 29 CFR 1926.
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OSH 2010: Occupational Safety for Construction - 30 Hour
3.00 Credits
Central New Mexico Community College
Introduces students to Occupational Safety and Health Act policies, procedures, standards, construction safety and health principles. The scope and application of the OSHA Construction Safety Standard will be addressed with emphasis on high hazard areas.
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