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Course Criteria
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1.00 - 3.00 Credits
This course provides junior- and senior- level students who meet eligibility criteria with the opportunity to gain practical insight into the food and nutrition environments while applying their management knowledge skills. The experience will lead to deeper appreciation and valuable understanding of practical workplace situations. The students will be able to apply their leadership and teamwork skills. Repeatable to a maximum of six hours. Prereq: NUTR 376, NUTR 285, and NUTR 381. F, Sp, Su
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3.00 Credits
This course will provide application of the principles of food production and nutrition by designing a menu and serving a meal. Students will focus on assessing needs, planning, implementing, and evaluating a food service meal. Students will utilize their knowledge of food service management and apply food and nutrition principles in a group setting. Prereq: NUTR 285, NUTR 376, and NUTR 381. Sp
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3.00 Credits
This course will focus on the comprehensive scientific assessment of nutrition-related problems throughout the lifespan of both individuals and communities. Students will examine the steps in the assessment process. They will select appropriate assessment methods and interpret findings. Evaluation of the outcomes of assessment and quality improvement will be discussed. Prereq: NUTR 376 and NUTR 397. F
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3.00 Credits
This course focuses on understanding the role of nutrition in public health. It will allow for an understanding of the tools used to design and implement community nutrition programs that promote and protect the public’s health. Emphases are placed on community nutrition assessment, program planning and evaluation, nutrition policy making and the legislative process. Prereq: NUTR 376. Sp
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3.00 Credits
This course focuses on the acquisition of nutrition counseling knowledge and the development of interpersonal skills that would enhance the translation of nutrition knowledge into healthy food choices. Employing a problem-solving model, the course covers counseling strategies and techniques, interviewing methods, psychological theories, life span and cross-cultural considerations for counseling, emotional factors of nutrition, eating disorders, ethics, and professional aspects of practice. Students will be challenged to apply and think critically about different counseling techniques and situations. Appropriate educational materials and documentation methods will be evaluated and developed as needed. Prereq: Recommend PSY 201 and SPCH 107, and NURT 376 or consent of instructor. Sp
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4.00 Credits
This course focuses on understanding the diseases that are modifiable by medical nutrition therapy such as obesity, diabetes, hypertension, and hyperlipidemia across the lifespan. For each disease the pathophysiology, evidence supporting medical nutrition therapy, and dietary treatments will be discussed. Prereq: NUTR 376, BIOL 122 and NUTR 452. Sp
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3.00 Credits
This course will be a systems approach to food service management. Program planning, forecasting, program evaluation, and marketing will be discussed. This course will cover cost control methods that are specific to managing food service operations, including food waste and theft. Prereq: NUTR 285, NUTR 381, and HP 411 or MNGT 201 or MNGT 305. Sp
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3.00 Credits
This course will explore current political, regulatory, ethical, training, quality improvement, management, and other important related issues facing food and nutrition professionals. Students will use their educational foundation to investigate, identify, and suggest alternative methods of resolving these problems. The course will examine the leadership roles of food and nutrition professionals. Students will apply this knowledge by investigating current controversial issues in food and nutrition and will develop solutions to these problems. Prereq: NUTR 285 and junior or senior standing. F
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1.00 Credits
This course provides students with a general overview of occupational therapy history, philosophy, and practice. Students gain a beginning understanding of the value of occupation or purposeful activity in daily life, survey the role of occupational therapy with various populations and in a variety of settings; recognize national and state credentialing requirements, identify occupational therapy association functions at all levels, and recognize AOTA standards, ethics, and policies and their effects on occupational therapy practitioner conduct and patient treatment. F, Sp
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3.00 Credits
This course begins with an introduction to occupational performance (areas, components, and contexts) and an integrated theoretical approach. The course proceeds with an overview of the etiology, clinical course, management, and prognosis of congenital and developmental disabilities, acute and chronic disease processes, and traumatic injuries, and examines the effects of such conditions on functional performance throughout the lifespan as well as explores the effects of wellness on the individual, family, culture, and society. This course has been approved for the onehour nonactivity requirement of Category B3. Health/Fitness of the University Core Curriculum. Prereq: Admission to OT Program. F
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