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Course Criteria
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4.00 Credits
Examination of the standards, principles and techniques required to produce food in quantity including food purchasing, facility layout, equipment selection, quality control, service and distribution and management. Three lectures and three hours of laboratory per week. Prerequisites: HRM 120, NUTR 121. (Alternate years, offered Spring 2010)
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0.00 Credits
Lab, must be taken with NUTR 341 Food Services Operations.
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3.00 Credits
Introduction to the management concepts, skills and tools required in modern dietetics practice. Subjects include management theories and functions, leadership, human resources management, financial management, marketing, and quality improvement. Emphasis is placed on the application of management concepts in dietetics practice settings. Two lectures and three hours of laboratory per week. Prerequisites: NUTR 341 (spring of alternate years, offered spring 2009).
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0.00 Credits
Lab for NUTR 342.
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3.00 Credits
Study of the methods used to provide nutrition care to communities, with consideration given to community nutrition problems, current services, communicating with the public, grant writing, and program planning and evaluation. Prerequisite: NUTR 322. (Offered alternate years, offered Spring 2010)
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1.00 - 3.00 Credits
Supervised experience in a facility employing foods and nutrition professionals (e.g., hospital, nursing home, food business, community agency, etc.). Open to junior and senior dietetics majors. Prerequisites: NUTR 222 and Instructor¿s consent.
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1.00 Credits
Offered during the spring semester for third-year students. The course will focus on research methodology, including advanced literature searching, experimental design, and presentation of research data. Students working under the guidance of a faculty mentor will select a research topic, conduct a literature review, and write a research proposal. One lecture per week. Prerequisites: Junior standing and 3.0 GPA or departmental consent. Cross listed with BIOL/CHEM 393.
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3.00 Credits
Examination and application of current techniques for effective nutrition education and counseling. Students will develop and present a nutrition education lesson and provide individualized nutrition counseling under faculty supervision. Two hours of lecture and three hours of laboratory per week, Prerequisites: Senior Nutrition and Dietetics or Nutrition Science major, NUTR 121, NUTR 322, BIOL 185,186, STAT 269 and CHEM 204. Offered Fall Semester.
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3.00 Credits
Study and application of the principles of the nutrition care process to medical nutrition. The course focuses on nutrition assessment and diagnosis, the design and implementation of nutrition care, and evaluation of client response and progress. It includes an introduction to pharmacology and pathophysiology, as well as enteral and parenteral nutrition support. Three lectures per week. Prerequisites: NUTR 121, NUTR 322, BIOL 185,186, STAT 269 and CHEM 204. (Alternate years, offered Fall 2009.)
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3.00 Credits
Continuation of the study and application of the nutrition care process to medical nutrition. Students study the pathophysiology of and current nutrition therapies for a variety of illnesses and injuries, including cooking techniques and foods appropriate for preventing and treating specific medical conditions. Two lectures and three hours of laboratory per week. Prerequisite: NUTR 411. (Alternate years, offered Spring 2010).
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