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MRKT 490: Experiential Based Learning:Internship in Marketing I
3.00 Credits
New York Institute of Technology
An advanced elective course which permits the student to apply theoretical knowledge in a real world setting and gain supervised on-the-job experience. Term paper is required. Prerequisites: Approval by the department chair.
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MRKT 490 - Experiential Based Learning:Internship in Marketing I
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MRKT 495: Experiential Based Learning:Internship in Marketing II
3.00 Credits
New York Institute of Technology
An advanced elective course which permits the student to apply theoretical knowledge in a real world setting and gain supervised on-the-job experience. Term paper is required. Prerequisites: Approval by the department chair.
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MRKT 495 - Experiential Based Learning:Internship in Marketing II
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NTSI 101: Introduction to Food Science
3.00 Credits
New York Institute of Technology
The structure and physical properties of foods are examined with respect to nutrient content and distribution in the food supply. The effects of agricultural methods, market handling, processing and home preparation on nutrient quality are considered. The interactions of food components in food preparation and processing methods are discussed and factors that influence food taste, texture, appearance and nutritive value, are explored.
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NTSI 101 - Introduction to Food Science
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NTSI 102: Food Science Laboratory
1.00 Credits
New York Institute of Technology
This course provides students with actual experience with basic techniques and principles of food preparation and processing. The course demonstrates and applies basic scientific methods of food preparation and identifies source information for nutrient composition of food.
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NTSI 102 - Food Science Laboratory
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NTSI 201: Introduction to Clinical Nutrition Practice
3.00 Credits
New York Institute of Technology
This course is intended to introduce students to nutrition practice. Students develop knowledge and skill in clinical and dietary assessment methodologies and develop facility with medical terminology and practices. Beginning with current nutritional therapies, students construct dietary intervention protocols using whole foods to meet the dietary prescription and discuss implementation of these protocols in diverse cultural groups and within confines of institutional food service systems. Attention will be placed on development of dietary practices to prevent and/or ameliorate disease.
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NTSI 201 - Introduction to Clinical Nutrition Practice
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NTSI 301: Dietetic Management Practices
3.00 Credits
New York Institute of Technology
This course incorporates traditional techniques and tools of management as they apply to human resource management in the food service operation. Examination of the effects of technological advances and organizational goals as they impinge on interpersonal relationships as well as on employee growth, creativity, and development of leadership potential are discussed. The course covers issues of legal and ethical questions, conflict resolution and interpersonal communication in various food service operations.
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NTSI 301 - Dietetic Management Practices
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NTSI 303: Food Service Systems
3.00 Credits
New York Institute of Technology
The course familiarizes students with day-to-day operation of a food service and the operations necessary to turn out timely meals. Menu development and recipe conversion to institutional quantity are discussed. Food preparation and processing methods for safe and efficient handling of raw and cooked foods to reduce waste and spoilage, as well as use of the computer to facilitate receiving, storing, inventory and reordering food are reviewed. Issues in food preparation for multicultural populations as well as issues of legal liability in food service are discussed.
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NTSI 303 - Food Service Systems
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NTSI 310: Nutritional Biochemistry
3.00 Credits
New York Institute of Technology
Mechanisms of nutrient digestion, absorption, transport, utilization and excretion will be reviewed with emphasis on the role of specific nutrients in maintaining biochemical and physiologic integrity in body systems. Prerequisite: Biol 340
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NTSI 310 - Nutritional Biochemistry
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NTSI 401: Pathologic Basis of Biomedical Nutrition
3.00 Credits
New York Institute of Technology
This course integrates pathologic processes of disease with nutrient function. On the basis of lectures of general pathologic mechanisms, students search the biomedical literature to identify nutrient-disease mechanisms, derive hypotheses for clinical nutrition application and critique evidence in support of these hypotheses. Topics include cell cycle regulation and neoplastic progression, inflammation, repair and immune function, neurotransmitters, neuronal structure and brain function, and regulation of fuel homeostasis. Prerequisite or Corequisite: NTSI 310
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NTSI 401 - Pathologic Basis of Biomedical Nutrition
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NTSI 402: Nutritional Therapy
3.00 Credits
New York Institute of Technology
This course is an overview of the practice of clinical nutrition. The pathogenesis, altered requirements due to disease states and/or concomitant therapeutic measures, interactions between drugs and nutrient requirements and subsequent rationale for nutritional management of the patient will be explored. Methods for patient feeding including parenteral, as well as enteral routes are discussed with respect to advantages and disadvantages of each technique, concerns regarding the cost efficiency, and formula composition and preparation methods. Students will learn to chart nutrition notes in medical charts using the SOAP system. Prerequisite: NTSI 401
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NTSI 402 - Nutritional Therapy
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