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Course Criteria
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3.00 Credits
3 hrs. Three, 1-hour lectures and one, 1-hour lab per week. Application of the basic principles of nutrition to the dietaries for the child and mother from conception through the adolescent period. Emphasis is placed on the relationship of diet to the growth and development of the infant and child. Prerequisite: NHM 102L (Offered Spring, Even Years)
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3.00 Credits
3 hrs. Two, 1-hour lectures and one, 3-hour lab per week. Emphasis upon the basic principles and techniques of professional baking will be emphasized throughout the course. The skills acquired will prepare students for the field of baking. Prerequisite: NHM 201L ( Offered Spring, Even Years)
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3.00 Credits
3 hrs. A study of travel, tourism and resort management with emphasis on concepts, terminology, demographics, financial significance, and current trends. The course will also evaluate the economic, social, and political impact of travel and tourism. Prerequisite: None ( Offered Fall, Even Years)
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3.00 Credits
3 hrs. Two, 1-hour lectures and one, 3-hour lab per week. An exploration of the sophisticated world of buffets and banquets, including planning, preparation, and service. Prerequisite: None ( Offered Spring, Odd Years)
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4.00 Credits
4 hrs. Organized opportunities for work experience in facilities related to nutrition, dietetics, or hospitality management. Experiences are under the direction of professionals in the field. This experience will be completed preferably during the summer between the junior and senior years. Upon completion of the experience, an oral seminar presentation must be given by the student. Prerequisites: NHM 405L, NHM 407, and NHM 408L ( Dietetics majors); NHM 201L, NHM 301L, 302L ( Hospitality majors). (Offered Fall, Spring, and Summer)
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3.00 Credits
3 hrs. A study of quantity food cookery and management problems as they pertain to commercial, industrial, and other institutional food services. Merchandising menus, variety in menu planning, and food preferences of customers will be included. Students will have an opportunity for study and laboratory experiences in management of food preparation and services in a cafeteria. Prerequisite: None ( Offered Fall)
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3.00 Credits
3 hrs. Two, 1-hour lectures and one, 2-hour lab per week. A course designed to acquaint teachers of young children with basic nutritional principles and their applications for nutrition education. Emphasis is placed on methods and techniques for teaching nutrition to young children. Prerequisite: None (Offered Fall and Spring)
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3.00 Credits
3 hrs. Two, 1-hour lectures and one, 2-hour lab per week. A study of the physiological and chemical factors involved in the absorption and metabolism of food nutrients. Prerequisites: CHE 302, CHE 302L, BIO 221, BIO 221L, BIO 222, BIO 222L, NHM 102, and FAS 453L ( Offered Spring)
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3.00 Credits
3 hrs. Two one-hour lectures and one three-hour lab per week. An introduction to special foods of various countries and the techniques used to prepare authentic menus. Preparation and management of catering will also be covered in the course. Prerequisite: None ( Offered Spring, Even Years)
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3.00 Credits
3 hrs. A study of the modification of normal diets in the applications of nutrition and medical therapy. Prerequisite: NHM 405L. ( Offered Fall)
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