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Course Criteria
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6.00 Credits
3-1-18-6 Information related to dental hygiene supportive procedures is presented in lecture. Laboratory and clinical competence is achieved on selected supportive procedures. Also discuss- ed are case-based documentation and presentation in prep- aration for the Dental Hygiene National Board. Prereqs: DH 241, 245, 247, 293, and ENGL 102.
Prerequisite:
Prereqs: DH 241, 245, 247, 293, and ENGL 102.
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2.00 Credits
1-0-8-2 This course, a continuation of Clinical Dental Hygiene IV is designed to prepare the Dental Hygiene student for the working world. Clinical skills are refined to a level of competence, and time management, in conjunction with total patient care, is emphasized. Credentialing requirements and licensing procedures as well as legal and ethical concepts are included as part of the preparation for employment. Resume and cover letter writing are discussed along with the identification of employment preferences. Career directions and the future of Dental Hygiene are also addressed. Prereqs: DH 271, DH 294, and ENGL 115.
Prerequisite:
Prereqs: DH 271, DH 294, and ENGL 115.
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0.00 Credits
Extended Time
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0.00 Credits
Released Time
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3.00 Credits
3-0-0-3 Introduction to the science of nutrition with an emphasis on the application of optimal nutrition for a healthy lifestyle. Presents basic nutrition principles for students to analyze and apply to their nutrition habits. The students will utilize a variety of tools and techniques, including computer applications, to evaluate their lifestyles.
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3.00 Credits
3-0-0-3 Understanding of how biochemical, physiological and behavioral science and mathematical concepts can be applied to the study of human nutrition. Study of the six classes of nutrients, their functions, interrelationships and food sources. Guidelines for selecting a health promoting diet and techniques to evaluate adequacy of food intake. This course also introduces students to the dietetic profession, its history and scope of practice. Open only to dietetic students. Pre- or Corequisites: BIOL 109, MATH 118.
Prerequisite:
Pre- or Corequisites: BIOL 109, MATH 118.
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3.00 Credits
3-0-3 Aspiring nurses and other healthcare professionals will obtain foundational knowledge in human nutrition science and evaluate lifestyle behaviors as determinants of health, wellness, and prevention of chronic disease. The course will provide evidence-based recommendations for nutrients and energy throughout the lifecycle. Learners will identify the consequences of inadequate and excess consumption of nutrients and will explore the influence that food behaviors, environment, culture and physical activity have on health and wellbeing. Prereqs: ENGL 101 and BIOL 109 both with a "C" or better.
Prerequisite:
Prereqs: ENGL 101 and BIOL 109 both with a "C" or better.
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3.00 Credits
3-0-0-3 Study of normal nutrition throughout the life cycle with emphasis on federal, state and community nutrition programs. Introduces the principles of population assessment, program planning and evaluation. Provides basic knowledge on nutrition education strategies, techniques, material development, and general health behavior theories for culturally and economically diverse populations. Prerequisite: DIET 110 or DIET 111.
Prerequisite:
DIET 110 or DIET 111.
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4.00 Credits
2-4-0-4 Introduction to the basic principles of food management in health care facilities, with emphasis on the roles nutrition and food science play in food preparation. Includes laboratory practice in food chemistry, nutrient retention methods, physical properties of food, nutritional composition and food preparation skills.
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4.00 Credits
2-4-0-4 Introduction to food production management as applied to health care facilities. Emphasis on quantity food preparation and institutional food service delivery systems. Laboratory practice includes planning, preparation and service of quantity meals. The course also provides a study of food safety, including preparations to take the National Restaurant Association's SERVSAFE examination. Prerequisite: DIET 125.
Prerequisite:
DIET 125.
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