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Course Criteria
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3.00 Credits
This course prepares dietetics and nutrition specialists to prepare and give presentations for the purpose of informing, persuading, and training a variety of audiences. Topics include communications methods, audience analysis, developing communications and training objectives, selecting media, designing and making presentations, and evaluating communications effectiveness. Students are required to make a presentation as part of the course.
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5.00 Credits
The applied study of metabolism and the interrelationships between nutrients and other biochemical substances in humans. Etiology, symptoms, treatment and prevention of nutritional diseases; evaluation of nutritional status; role of the diet in gastrointestinal, renal, musculoskeletal, cardiac, endocrine, surgical and other diseases. Class 5, Credit 5
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4.00 Credits
The applied study of metabolism and the interrelationships between nutrients and other biochemical substances in humans. Etiology, symptoms, treatment, and prevention of nutritional diseases; evaluation of nutritional status; role of the diet in gastrointestinal, renal, musculoskeletal, cardiac, endocrine, surgical, and other diseases. Class 4, Credit 4
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2.00 Credits
Study of current nutrition problems and delivery of nutrition information and service in the community. Survey of facilities involved in giving nutrition information or nutritional care. Emphasis on acquiring skills necessary for delivering nutrition information and services in traditional and nontraditional markets. Independent practicums involving nutrition care in community facilities are required. Assignments are arranged by the instructor. Practicum hours by arrangement. Class 2, Credit 4
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4.00 Credits
An applied course in nutritional needs throughout the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. Practicum in facilities delivering nutrition services to these age groups is required. Practicum hours by arrangement. Class 4, Credit 5
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4.00 Credits
The focus of this course is on experiencing essential aspects of important food categories. The experiences will include tasting and touching the foods, describing the sensory characteristics of each, observing aspects of production and preparation, and some hands-on opportunities for cooking. The food items will be related to the Food Pyramid nutrition guidelines of the USDA and to current and anticipated food trends and issues. Projects, videos, and fi eld trips will be used to maximize student learning. Because foods are rarely eaten alone, information on pairing of various food items with each other and with wines will be included. Food categories will include fruits, vegetables, meats, seafood, dairy products, oils, chocolate, breads, pasta, grains, and rice. Common specifi cations, safety issues, cultural connections, and information on processing will be covered as appropriate to each category. Credit 4
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2.00 Credits
Introduction to the basic principles involved in the preparation of high-quality food. Topics include product identifi cation, market forms, varieties availability, composition, standards of quality, preparation techniques, and function of foods and ingredients. Standard methods of preparation will be introduced. Professionalism in appearance and work habits, self-organization, sanitation, management, team work, and techniques for effi cient food production are stressed. Uniform and professional knife and pastry kits are required. Class 2, Credit 4, Lab 4
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4.00 Credits
An overview of the commodity futures and options market. Special emphasis is placed on the fundamental economic factors affecting agricultural and energy-based futures prices. The economic principles and policies supporting hedging and speculating strategies are analyzed. Students are introduced to technical price analysis, basis analysis and global economics of foodservice commodities. Class 4, Credit 4
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2.00 Credits
Survey of micro-organisms of importance to the food industry; emphasis on causes and prevention of food spoilage and poisoning. Responsibilities of management to provide and establish safe working conditions and policies; discussion of current problems confronting the industry as a result of recent legislative developments as they relate to safety and health. Class 2, Credit 2
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4.00 Credits
Provides students with a business-to-business perspective of the marketing of products to the foodservice industry. Also provides an understanding of distribution systems and foodservice marketing environments. Both macro and micro marketing environments and issues are explored. The class considers various marketing mix elements as they relate to segments of the foodservice industry. Case studies and readings are utilized to give students realistic opportunities to analyze and develop practical solutions. Class 4, Credit 4
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