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Course Criteria
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3.00 Credits
Menu development, styles of meal service, table appointments, food presentation, and meal planning. Emphasis is given to the economics, efficiency, aesthetics, and nutrition of meal service. Computerized nutritional and cost analysis of menus required. Prerequisites: DIET 221 Principles of Analysis of Food; DIET 310 Human Nutrition
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3.00 Credits
A study of energy metabolism and the role of nutritional factors. Discusses the composition of living matter and the chemical charges associated with nutritional status. Prerequisites: CHEM 305 Organic Chemistry I; DIET 310 Human Nutrition
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2.00 Credits
Counseling skills applied to dietetic practice. Emphasizes interviewing and listening skills, surfacing underlying issues, motivation, behavior modification, supporting group processes, and documentation. Student counseling experiences required. Prerequisites: GEPS 124 Introduction to Psychology; GEPS 211 Introduction to Social Science; DIET 311 Nutrition in the Life Cycle
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3.00 Credits
Explores resources existing in governmental and voluntary organizations for working with nutrition problems. Study of legislative process and historic and current nutrition legislation. Proposal writing and subsequent steps in establishing and managing community nutrition programs are discussed. Prerequisites: DIET 311 Nutrition in the Life Cycle; DIET 322 Meal Management; STAT 210 Elementary Statistics
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3.00 Credits
Recent research with its application to human nutrition. Discusses the metabolic consequences of nutritional manipulation. Prerequisite: DIET 385 Nutritional Biochemistry
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3.00 Credits
The study of nutrition services in the health care system and the nutritional care of the individuals during illness. It includes understanding of medical terminology, physiological changes in the disease states, nutrition assessment, developing plan of care, documentation, application of nutrition therapy in medical conditions, and total quality management of clinical nutrition. Part 1 of a two-part course. Prerequisite: DIET 311 Nutrition in the Life Cycle; DIET 385 Nutritional Biochemistry
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3.00 Credits
Study and practice in planning, purchasing, preparing, and serving food in quantities, and calculation the cost of portions and meals for large groups. Prerequisites: DIET 221 Principles of Analysis of Food; DIET 310 Human Nutrition
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3.00 Credits
The application of management principles to food service systems. Emphasis is on policies and procedures, cost/benefit analysis, computer applications, human and financial resource management. Prerequisites: DIET 322 Meal Management
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3.00 Credits
The study of nutrition services in the health care system and the nutritional care of the individuals during illness. It includes understanding of medical terminology, physiological changes in the disease states, nutrition assessment, developing plan of care, documentation, application of nutrition therapy in medical conditions, and total quality management of clinical nutrition. Part 2 of a two-part course. Prerequisite: DIET 431 Medical Nutrition Therapy I or prior approval by Program Director
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3.00 Credits
The practical application of previously learned theories in Medical Nutrition Therapy, Food Service Management Systems, and other dietetics practice areas. Prerequisites: DIET 275 Seminar in Practice; DIET 310 Human Nutrition; DIET 311 Nutrition in the Life Cycle; DIET 322 Meal Management; DIET 385 Nutritional Biochemistry; DIET 431 Medical Nutrition Therapy I; DIET 435 Organization and Management of Food Service Systems Concurrent: DIET 410 Nutrition Counseling; DIET 424 Advanced Human Nutrition; DIET 437 Medical Nutrition Therapy II
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