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Course Criteria
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3.00 Credits
This course presents the physiologic and metabolic changes that occur as a result of disease development. Students will learn how to use nutrition assessment and the nutrition care process in the treatment of patients in various clinical settings. Students learn how to involve the patient in the care process in regards to dietary modification needed to meet nutrient needs during the disease process. This course focuses on the dietary management of diabetes and gastrointestinal diseases. Lecture ( 45.00) Prerequisites: FNS-130
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3.00 Credits
This course continues the study of physiologic and metabolic changes that occur with disease development. Topics include nutrition and disorders of the heart, blood vessels and lungs, cancer and HIV infection, renal (kidney) diseases and severe stress including surgery, infections, and burns. Case studies will be reviewed and presented. Nutritional assessment will be emphasized. Lecture ( 45.00) Prerequisites: FNS-211 and one 4-credit Laboratory Science Elective
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3.00 Credits
This course allows students to plan and prepare foods and meals for large groups. Students will learn how to use and convert standard recipes, how to order foods in quantity, and how to assess food safety. Lecture ( 45.00) Prerequisites: CHM-160 or HTS-101, FNS-110 and FNS-115
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3.00 Credits
An integration of knowledge and skills acquired in didactic courses with observation and practice of the duties of the food service personnel such as standard recipe use, menu planning, supervision of employees, sanitation and safety procedures, inventory management, regulations and standards, and writing work schedules. Students will engage in many hands-on activities and will complete case studies to demonstrate knowledge of areas covered in this field experience. Clinical ( 45.00) Prerequisites: FNS-115 Corequisites: FNS-110 and HTS-205
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3.00 Credits
This course integrates the skills acquired in didactic courses with observation and practice of the duties of food service employees and director/managers. Topics covered include menu planning, supervision of employees, sanitation and safety procedures, and writing work schedules. Also covered are the duties of the consulting dietitian such as nutritional assessments, calculating diets, interviewing and counseling elderly patients, and documenting medical charts. Students will be scheduled for 135 clinical hours at affiliated sites throughout the semester. Lecture ( 15.00) Clinical ( 135.00) Prerequisites: FNS-110
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3.00 Credits
This course is an integration of knowledge and skills acquired in didactic courses with observation and practice of the duties of the food service director/manager. Duties include menu planning, supervision of employees, sanitation and safety procedures, writing work schedules, etc. In addition, the duties of the consulting dietitian, i.e., nutritional assessment, calculating diets, interviewing and counseling elderly patients, and documentation of the medical chart will be observed and practiced. Lecture ( 15.00) Clinical ( 150.00) Prerequisites: FNS-115, FNS-130, FNS-210 and FNS-220
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3.00 Credits
This course is designed to integrate skills and knowledge obtained in course work with the practical application of nutrition care in various clinical and wellness sites. The students will be scheduled for 180 clinical hours at affiliated sites throughout the semester. Students will observe and practice the duties of the dietetic professional, such as nutritional screening and assessment, calculating diets, assessing calorie counts, counseling clients, documenting the clients record, and follow-up planning. The student develops a comprehensive patient case history for presentation during the last weeks of the semester. Lecture ( 15.00) Clinical ( 180.00) Prerequisites: FNS-200, FNS-211 and FNS-240
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3.00 Credits
This course presents an introductory study of French phonetics and grammar intended to teach the student to understand by listening, speaking, reading, and writing basic French. Extensive oral practice is given in class. The course will also provide cultural characteristics of the people who use the language natively. This course is intended for students beginning the language or for those who have received a grade average below C in two years of high school French. Lecture ( 45.00) Prerequisites: ENG-012 and ENG-022
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3.00 Credits
This is a continuation of Elementary French I. Students who completed two years of high school French may begin with Elementary French II. Lecture ( 45.00) Prerequisites: ENG-012 and ENG-022
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3.00 Credits
An extensive review of grammar with continued emphasis on speaking, listening, reading, and writing French is offered. Students continue to learn about the francophone culture. Students must have completed either Elementary French II or a minimum of three years of high school French. Lecture ( 45.00) Prerequisites: ENG-013 and ENG-023
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