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Course Criteria
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4.00 Credits
An introduction to the production and service of food in quantity, to include the application of production techniques and controls, menu planning and service. Lecture, two hours; laboratory, 4.5 hours per week. Prereq: NFS 204 or HMT 208, and NFS 241.
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3.00 Credits
Exposes the student to all aspects of human resources management in the hospitality and health care industry context. Topics covered include planning, selection, placement, training, disciplining employees, labor relations and compensation. Prereq: Hospitality and Tourism major or Dietetics major.
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3.00 Credits
Study of nutrition education programs on a community level. Experience is provided for presenting nutrition in health clinics, health camps, schools, state institutions, family resource centers, and corporate wellness programs. Attention is paid to special populations, including pregnant women, children, adults, the elderly, and persons with disabilities. Prereq: NFS 312.
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1.00 Credits
Investigation of recent research in food and nutrition. May be repeated to a maximum of three credits. Nutritional sciences graduate students may not enroll for graduate credit. Prereq: Senior standing or consent of instructor.
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1.00 - 6.00 Credits
Pre-professional experiences are designed to allow students to apply knowledge and skills in assessing, planning, implementing, and evaluating nutrition care in various health delivery systems. Student experience will include opportunities to link theory and practice while developing the skills and attitudes essential to practice in the dietetics profession. Placement of experiential settings must have the approval of the appropriate Director of Dietetics in Nutrition and Food Science. A minimum of 60 supervised practice hours will constitute one semester credit hour with prior approval. May be repeated to a maximum of six credits. Prereq: Consent of instructor and senior status in the Dietetics Didactic Program.
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3.00 Credits
Application of biochemistry, physiology and nutrition to the understanding of the utilization and function of nutrients in the body as related to the structure, function and metabolic needs of cells/organ systems. Dietetic students must take NFS 511 concurrently with NFS 510. Prereq: NFS 311 or BCH 401G or equivalent.
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4.00 Credits
Changes in nutrient metabolism related to biochemical and physiological alterations in disease conditions and development of therapeutic diets. Prereq: NFS 311, NFS 312, and concurrent enrollment in NFS 510.
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2.00 Credits
Study of selected topics in advanced therapeutic nutrition, including trauma, enteral and total parenteral nutrition. Content includes case study evaluations, nutritional therapies for disease conditions and current reports/research in the field. Prereq: NFS 511.
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3.00 Credits
Food selection for optimal nutrition during pregnancy and lactation and for infant and child development through preadolescence. Cultural, social, and psychological aspects of food selection and dietary patterns, as they relate to mental and physical development. Prereq: NFS 312 or consent of instructor.
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1.00 - 3.00 Credits
Intensive work on a specific phase of the field. Senior or graduate standing. May be repeated to a maximum of six credits. Prereq: Consent of instructor.
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