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Course Criteria
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3.00 Credits
This course introduces students to the biochemical, physiological, and microbiological basics of human nutrition. Topics include the scientific method; dietary guidelines; digestion, absorption, metabolism, and use of carbohydrates, lipids, and proteins; food sources and functions of vitamins and minerals; and the relationship between nutrition and health.
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3.00 Credits
This course is designed to examine the nature and scope of major nutritional issues and problems throughout the world, with an emphasis on developing countries. It includes consideration of specific nutrient deficiencies, as well as nutrition-related aspects of infectious and chronic disease. The role of food availability, food supply & distribution and world food production and drivers of nutrition and health will be discussed in the context of socioeconomic development and current economic policies and realities.
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3.00 Credits
This course will apply basic human nutrition principles to plant-based dietary approaches, addressing both the health-promoting aspects of plant-based nutrition and concerns about nutritional adequacy at all stages of the life cycle. A variety of plant-based food preparation methods will be demonstrated and students will participate in meal planning and food preparation.
Prerequisite:
NTD 305 requires a prerequisite of NTD 303.
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3.00 Credits
This course examines nutrition across the life cycle from the physiological, genetic, environmental, and social perspectives. The impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging will be studied. For every phase of life, normal growth and development, nutrient needs, nutrition assessment, and the most common nutritional concerns will be addressed.
Prerequisite:
NTD 309 requires a prerequisite of NTD 303.
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3.00 Credits
This course focuses on the process of research and statistical analysis and interpretation as it relates to nutrition and dietetics. Topics such as the foundation and ethics of research, research questions and hypotheses, research designs, statistical analysis and interpretation, evidence analysis, systematic reviews, and evidence based practice will be addressed. Practical projects will be assigned, such as article analysis, a small research project, and data analysis using SPSS. Competence in reading, understanding, and analyzing research articles is the main goal of the course.
Prerequisite:
NTD 310 requires prerequisite of MAT 121 with a grade of C or better; and NTD 303 with a C or better
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2.00 Credits
This course addresses timely and current topics in dietetics in an evidence-based way. Different topics are covered as they have current relevancy.
Prerequisite:
NTD 311 requires a prerequisite of NTD 309.
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3.00 Credits
A study of the role of food and nutritional status in mental health, mood and memory, and overall well-being throughout the life cycle. Additional topics include nutrients and neurotransmission, appetite regulation and disordered eating, the gut-brain axis, and herbal supplements. Mindful eating, traditional food belief systems, and dietary practices of major religions are also reviewed.
Prerequisite:
NTD 315 requires prerequisites of PSY 100 and NTD 303.
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3.00 Credits
Students will experience the practical study of the theories of teaching and learning, health behavior change, lesson planning, and educational strategies as they relate to the field of dietetics. As nutrition educators, it is crucial to develop superb written and oral presentation skills, and to understand how to find and then delineate evidence-based nutrition information to the general public. As such, this course is designed to develop oral communication skills to be a most effective nutrition educator. Presentation preparation and delivery will be covered extensively in this course.
Prerequisite:
NTD 320 requires a prerequisite of NTD 309.
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3.00 Credits
Students use ecological and systems-based theory to increase understandings of contemporary food systems, food landscapes, and nutrition challenges using the framework of sustainability. The course examines the chain of food production (supply chain), distribution, and consumption in complex conventional food systems, targeting post-harvest aspects of the food system, historical, and socio-cultural factors that drive human nutrition and food behavior. Students explore multiple levels of local and global food systems, including globalization and labor markets with a focus on practices that promote health, food security, and environmental sustainability within community food systems. Students also investigate alternatives to conventional food systems such as food cooperatives, community supported agriculture, agroecology, artisan farms, and organic food in the context of food management. Students will reflect and deepen their understanding of the role of businesses, consumers, and food and nutrition professionals in contemporary food systems, and apply what they learn to food, nutrition, and environmental challenges.
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3.00 Credits
This course explores the relationships among nutrition, body types, and well-being. Because each individual's journey toward optimum health is unique, the course takes a personalized and integrated food-is-medicine approach to wellness. Ancient eastern and modern western sciences, health promotion, and therapies are blended. Foods, herbs, spices, and affirmative ways of living to restore balance and harmony to the body are emphasized.
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