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Course Criteria
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3.00 Credits
Class hours: 48-54 lecture. Advisory: Completion of Nutrition and Food 470. Transfer Credit: CSU. Aspects of food service management supervision. Role of the supervisor/manager in developing personnel programs and establishing workable labor-management relationships. Additional topics include: job descriptions, hiring practices, training procedures, advancement programs, and delegation of responsibility. 1307.10
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU; UC. Introduction to the science of nutrition and its implications for human health. Topics include: essential macro- and micro-nutrients, basic dietary guidelines, evaluation of published nutritional information, and changing nutritional needs throughout the lifecycle. 1306.00
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3.00 Credits
Class hours: 48-54 lecture. Prerequisite: Nutrition and Food 5 or 15. Advisory: Concurrent enrollment in Nutrition and Food 470. Transfer Credit: CSU. The study of therapeutic diets and the principles of nutrition as related to special physical conditions. Screening and assessment techniques used by health care professionals. 1306.00
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3.00 Credits
(Also available as Physical Education Lecture 15) Class hours: 48-54 lecture. Transfer Credit: CSU. A lifestyle approach to fitness including the study of nutrition, disease prevention, increased cardiovascular endurance, weight control, increased strength, flexibility, stress management, and considerations of aging on the body. 1301.00
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3.00 Credits
Class hours: 48-54 lecture. Transfer Credit: CSU; UC. Exploration of cultural, religious, and lifestyle characteristics that impact nutrition choices. Topics include: human nutritional needs, food myths, cultural taboos, religious beliefs, social and environmental influences on unique cuisines and eating customs, controversies surrounding use of biotechnology in food production, politics and food availability, and the history and health effects of under-nutrition in world populations.1306.00
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2.00 Credits
Class hours: 32-36 lecture. Transfer Credit: CSU. Techniques of planning and preparing nutritious foods, incorporating lower levels of fat, cholesterol, and sodium into meals. Emphasis is on healthy food selection as a lifestyle. 1301.00
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2.00 Credits
Class hours: 32-36 lecture. Prerequisite: Nutrition and Food 5 and 15. Advisory: Completion of Nutrition and Food 470. Introduction to the work of the Dietetic Technician and the attendant responsibilities as amember of the nutrition care component of the health care team. Topics include: techniques of communication, evaluation of nutrition histories, progress reports, and counseling. 1306.00
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2.00 Credits
Class hours:32-36 lecture. Advisory: Completion of Nutrition and Food 15, 19, and 421. Nutrition care in the health care setting. Communication techniques of counseling, nutrition education, and assessment of patient/client nutritional status. 1306.00
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1.50 Credits
Class hours: 24-27 lecture. Limitation on Enrollment: Satisfactory completion of the first semester of the Vocational Nursing (VN) program is required. Prerequisite: Nursing: Vocational 429A. Growth and development from infancy through adolescence. Characteristics of behavior at each stage of development. Behaviors resulting from unmet needs. Cognitive and psychiatric disorders. Challenging behaviors and strategies for effective management thereof. 1230.20
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1.50 Credits
Class hours: 24-27 lecture. Limitation on Enrollment: Satisfactory completion of the first semester of the Vocational Nursing (VN) program is required. Corequisite: Nursing: Vocational 434L. Maslow's theory of human needs and nursing process components guides the plan of care for children. Focus is on the identification of needs and problems of children, infants through adolescents, in both health and illness. 1230.20
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