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Course Criteria
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1.00 Credits
1, 0/2 Overview of the dietetics profession: career options, professional development, professional organization, code of ethics, standards of practice, professional values, creativity, American Dietetic Association position papers, introduction to the legislative process, professional issues and trends and professional references and resources.
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3.00 Credits
3, 3/0 An overview of complementary and alternative medicine (CAM) that includes alternative medical systems, complementary use of CAM therapies, mind-body interventions, and biologically-based therapies such as herbal and natural products and physical therapies. Provides the opportunity to get acquainted with major types of CAM modalities and the regulatory and legal policies on CAM for safe use of the therapies. Students will learn how to search evidence-based information and scientific data on CAM and become familiar with the general topics on the subject.
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2.00 Credits
2, 2/0 Prerequisite: NFS 200. A study of the commercial food preservation and packing techniques, storage, food safety and food laws, and genetic engineering. and NFS 445. First of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy (MNT). Emphasizes general nutritional status assessment and the role of nutrition in preventing and treating diseases/disorders: malnutrition, obesity, disordered eating, anemia, cardiovascular disease, chemical dependency, psychiatric disorders, drug-nutrient interactions.
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3.00 Credits
3, 3/0 Prerequisite: NFS 102, CHE 112, BIO 100 or BIO 211. This course lays the foundation for medical nutrition therapy courses and includes in-depth study of macronutrient intermediary metabolism with applications to practice; the study of macronutrients involved in bone metabolism, red blood cell information, antioxidant functions, and water and electrolyte balance; and evaluation of functional foods and their role in health.
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3.00 Credits
3, 3/0 Prerequisite: NFS 210. Management concepts and practices consistent with the management of human resources in a health care organizational setting. The application of operational strategy in terms of fulfilling the mission of an organization competing in today's market.
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3.00 Credits
3, 3/0 Prerequisite: NFS 102. A study of the physiological changes during pregnancy, lactation, and growth and development during infancy, preschool, school age, and adolescence; food and nutritional needs; specific nutritional concerns; community nutrition services and programs.
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2.00 Credits
2, 2/0 Prerequisite: NFS 315. A study of nutritional issues and chronic-disease prevention in adult life; physiological changes in the older adult; nutritional needs and specific nutritional concerns of the older adult; community nutrition services and programs for the adult and older adult.
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1.00 Credits
1, 1/0 Prerequisites: NFS 102 or NFS 334 or equivalent, and upper-division status or permission of instructor. Introduction to dietary supplements, functional foods, nutraceuticals/ phytochemicals, and herbal therapies. Emphasizes implications for dietetic practice.
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3.00 Credits
Prerequisites: NFS 302, CHE 322, BIO 308, BIO 309. Corequisites for students in Coordinated Program in Dietetics: NFS 419 and guidelines for countries of the world, and issues relating to world nutrition problems, especially hunger.
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