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NUTR 205: The Profession of Dietetics
1.00 Credits
University of Southern Indiana
This course provides students with a general overview of the history, philosophy, and practice of dietetics. Students gain a beginning understanding of the Commission of Accreditation of Dietetic Education standards, professional ethics, and policies and their effects on dietetic practice. The students will recognize state and national credentialing requirements and life-long learning needs. Prere: None.
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NUTR 285: Management Fundamentals in Food and Nutrition
3.00 Credits
University of Southern Indiana
This course focuses on defining and applying management theories and functions in food and nutrition settings. Human, material and facility management will be discussed. Students gain an understanding of the tools available for managing effective and efficient food and nutrition organizations. Prereq: None. Sp
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NUTR 376: Principles and Applications in Nutrition
3.00 Credits
University of Southern Indiana
Principles and applications in nutrition emphasizes the relationships among the nutrients and how homeostasis relationships are maintained in the healthy person. Students will learn more about themselves and their health in an effort to use this knowledge to improve their health. This knowledge of nutrition will allow the student to personalize information to fit their lifestyle. Special attention to nutrition for the developing human and lectures focusing on nutrition counseling will address the needs of the dental hygiene student and other health professionals seeking concepts in applied nutrition. Prereq: MATH 108 and CHEM 107 recommended. F, Sp, Su
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NUTR 378: Nutrition for Fitness and Sports
3.00 Credits
University of Southern Indiana
An overview of the relationship of basic nutrition and energy systems to physical activity and body composition. This course examines popular myths and misconceptions associated with nutrition and performance. Incorporates application of introductory biochemistry. Prereq: MATH 108 recommended. F, Sp
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NUTR 381: Quantity Food Production and Purchasing
4.00 Credits
University of Southern Indiana
This course provides application of the principles of nutrition and food production in meal service from both a family social unit and the broad spectrum of food service. This course will focus on different stages of food service from menu planning and recipe conversion through the end result of serving the food. Special consideration will be given to meeting nutritional needs, food safety, cultural diversification, and consumer satisfaction. Purchasing and inventory techniques will be examined. In conjunction with the University of Southern Indiana food service and other food service establishments, this course will include a practicum in management. Includes a laboratory. Prereq: NUTR 285 and BIOL 141 or BIOL 122. F
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NUTR 384: Principles and Applications in Food Science
3.00 Credits
University of Southern Indiana
This course will focus on the studies of foods in relation to their composition of physical and chemical properties. This course will include the experimental approach to the study of foods. Throughout this course, sensory evaluation techniques will be utilized. Recipe development and modification will be explored. Includes a laboratory. Prereq: NUTR 376 and NUTR 381. Sp
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NUTR 396: Nutrition Throughout the Lifecycle
3.00 Credits
University of Southern Indiana
This course focuses on the nutritional needs of all ages. Child growth and development theories and the understanding and application of nutrition to pregnant and breastfeeding mothers and the growing infant and child are discussed. Nutrition assessment of the pregnant adolescent, managing complications during pregnancy, and children with special health care needs are included. It allows for the analysis of nutrient requirements, nutrient utilization, nutrition risk through the integration of physiologic aging, nutrition, and conditions of aging. Prereq: None. F
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NUTR 397: Nutrition in Health Promotion and Disease Prevention
3.00 Credits
University of Southern Indiana
This course focuses on understanding the role of nutrition in health promotion and disease prevention. Health promotion and disease prevention theories and guidelines will be discussed. Students will have a better understanding of health and food consumption behaviors of diverse populations by evaluating population-based studies. Nutrition needs and current nutritional therapies for the promotion of health and disease prevention will be determined and translated into food choices and menus for people of diverse cultures and religions. Prereq: NUTR 376 and NUTR 396 recommended. Sp
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NUTR 412: Advanced Human Metabolism
4.00 Credits
University of Southern Indiana
This course focuses on understanding the relationship between food and nutrients, the science of chemistry of the living organism, and health. The course stresses the importance of nutrient interactions and regulation of metabolism. The methods used to assess both nutrient requirements and deficiencies will be studied. Prereq: NUTR 376, BIOL 122, and CHEM 241 or CHEM 354. F
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NUTR 415: Dietary Supplements and Herb Use in Nutrition
3.00 Credits
University of Southern Indiana
This course focuses on understanding the role of supplements from a nutrition standpoint in maintaining and promoting health. Common supplements used such as: vitamins, minerals, herbs and other substances will be discussed. Emphases are placed on understanding the history of their use, their proposed mechanisms of action, and safety concerns using the process of a critical review of the literature. Students will analyze the role of these supplements when making nutritional recommendations to individuals and groups. Prereq: NUTR. 376 F
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