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Course Criteria
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3.00 Credits
Nutrient and food energy needs of the human biological system. Body processes in the digestion, absorption and utilization of nutrients. Dietary guides for planning nutritionally balanced menus. Prerequisite: Admission to the dietetic technician, sports nutrition and fitness management, or nursing program or permission of the instructor. 3 credits (3 lecture hours, 1 recitation hour), fall and spring semester
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2.00 Credits
Introduction to health care field, team approach to total health care. Menu development and role of the nutrition professional in trend promotion and management. Exploration of career options. Project work in computerized Nutrition and Wellness Analysis Programs. Laptop computer required. Co-requisite: NUTR 110 2 credits (1 lecture hour, 1 laboratory hour), fall semester
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3.00 Credits
Diet therapy for disease and special conditions. Application of ADA diet principles. Menu planning and menu corrections for various disease states. Physiological reasons for the use of modified diets and nutritional needs of the body during illness. Prerequisite: NUTR 108 or NUTR 110 3 credits (3 lecture hours, 1 hour recitation), spring semester
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3.00 Credits
Nutrition assessment and food production experience with various free-living and institutionally-based populations under the supervision of a Registered Dietitian. The course emphasizes an introduction to assessment and application of theory. Weekly conference hour. Transportation to and from clinical sites: fee. Approved uniform required. Prerequisites: C grade or better in NUTR 108 or 110, NUTR 115, FSAD 101 Co-requisite: NUTR 160 3 credits (6 practical hours, 1 lecture hour), spring semester
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3.00 Credits
Nutrition applied to individuals throughout the life span, including pregnancy and lactation, infancy and childhood, adolescence, adulthood and the aged. Emphasis on prevention and wellness models of care. Prerequisite: C or better in NUTR 108 or 110 3 credits (3 lecture hours), fall semester
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3.00 Credits
Summer-supervised experience in an appropriate nutritional services department or program. Emphasis is on practical application of theory. Prerequisite: C or better in NUTR 160 and NUTR 170 3 credits, fall semester
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3.00 Credits
Presentation of basic concepts in the educational process through communication skills. Includes: interviewing, writing, presentation and evaluation techniques needed in the Food Service Industry and Health Care fields. Prerequisite: Senior standing in food or health care curriculum or permission of the instructor. 3 credits (2 lecture hours, one 2 hour recitation), fall semester
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3.00 Credits
Nutrition assessment and production experience in an acute health care facility. Application of theory in planning, implementing, and assessing nutritional care. Weekly conference hour. Fee for transportation to and from clinical. Approved uniform required. Prerequisites: C or better in NUTR 160 and NUTR 170 3 credits (6 practical hours, 1 lecture hour), fall semester
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3.00 Credits
Application of basic nutrition principles in the development of a total wellness and fitness program and the impact of nutrition on physical activity. Assessment of levels of physiological fitness and nutritional well-being. Prescriptive requirements for nutritional intervention in a total fitness program. Nutrient needs for fitness through the life cycle. Evaluation of current research data regarding nutrition intervention and practices for total health and physical well being. Prerequisite: C or better in NUTR 108 or 110 3 credits (3 lecture hours), spring semester
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3.00 Credits
Meal preparation and service with emphasis on meeting spa cuisine parameters are covered in this course, as well as utilizing principles of recipe modification in food preparation and computerized dietary analysis. Presentations focus on current trends in marketing of healthful menus and recipe modification and development. Prerequisites: FSAD 101 & 255, NUTR 110, NUTR 115 3 credits (1 lecture hours, 4 laboratory hours), spring semester, laboratory fee required. Approved uniform required.
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