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NUTR 296: Nutr Service in the Comm Pract
1.00 - 3.00 Credits
Benedictine University
Experience designed to meet interest of an individual student and serve a community need. Off-campus site. Transportation is required. Summer. May be repeated for credit.
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NUTR 297: Quantity Foods Practicum I
2.00 - 3.00 Credits
Benedictine University
Supervised experience in foodservice operations and management, with emphasis on areas related to menu planning, food purchasing, cost control, and production, quality improvement, and applied sanitation and safety. May be at off-campus sites. Transportation may be required. Summer.
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NUTR 297 - Quantity Foods Practicum I
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NUTR 298: Cultural Foods Lab
2.00 Credits
Benedictine University
An overview of the food habits of world cultures, including discussion of ways in which food, food production, food consumption and food rituals are associated with cultural norms, behaviors, social conventions, religious practices, and individual and group ways of living. Laboratory component provides exposure to traditional foods and cooking techniques. Each semester.
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NUTR 341: Nutrition in Health & Disease
3.00 Credits
Benedictine University
Physiological and biochemical aspects of nutrient metabolism; interrelationships between cellular reactions, nutrition, and health; biochemical and physiological principles of nutrition for obesity, eating disorders, alcohol metabolism, inborn errors, and the nervous system. Spring.
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NUTR 341 - Nutrition in Health & Disease
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NUTR 342: Applied Nutritional Physiology
3.00 Credits
Benedictine University
A physiological and biochemical examination of the impact of lifestyle factors (e.g., nutrient excesses and deficiencies, exercise, stress) on disease processes associated with Syndrome X. Spring.
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NUTR 342 - Applied Nutritional Physiology
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NUTR 345: Science of Sports Nutrition
3.00 Credits
Benedictine University
The course examines the metabolic and physiologic basis for macronutrient and micronutrient recommendations during training, competition/performance, and recovery. Includes disease applications and case studies. Summer
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NUTR 350: Food and Nutr Services Mgmt
2.00 Credits
Benedictine University
This course presents the students with information regarding the key concepts of organization structure and management principles including: fiscal control, human resource management, information management, performance measurement and marketing.
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NUTR 350 - Food and Nutr Services Mgmt
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NUTR 371: Therapeutic Nutrition
4.00 Credits
Benedictine University
Pathology, treatment and nutritional therapy of chronic and acute diseases. Fall.
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NUTR 371 - Therapeutic Nutrition
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NUTR 372: Clinical Nutrition Assmnt Lab
2.00 Credits
Benedictine University
Supervised class experience to include assessment and screening techniques, medical record reviews, care plan development and documentation techniques. Part of the course is at an off-campus site. Transportation is required. Each semester.
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NUTR 373: Advanced Menu Planning Lab
1.00 Credits
Benedictine University
Applied process of translating the nutritional needs into menus for healthy persons and those with special dietary considerations, throughout the life span. Includes management and quality improvement principles. Fall.
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