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Course Criteria
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5.00 Credits
Three lectures and six hours of laboratory. Prerequisites: Grade of C or better in Nutrition 101 and Chemistry 100 and 130 (or concurrent registration in Chemistry 231). Proof of completion of prerequisites required: Copy of transcript. Composition, preparation, preservation, sensory and consumer evaluation of foods.
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1.00 - 4.00 Credits
Selected topics. May be repeated with new content. See Class Schedule for specific content. Limit of nine units of any combination of 296, 496, 596 courses applicable to a bachelor's degree.
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3.00 Credits
Prerequisites: Nutrition 205 and Biology 210. Proof of completion of prerequisites required: Copy of transcript. Physical, chemical, nutritional, and functional properties and quality attributes of foods and food additives; food handling, changes and interactions of food components induced by processing and storage; food laws, regulations, legislation, and food safety issues.
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3.00 Credits
Prerequisites: Nutrition 201, Biology 336, and one course in biochemistry. Concurrent registration in Nutrition 302L. Proof of completion of prerequisites required: Copy of transcript. Integration of cellular, physiological, and biochemical relationships with human nutrient requirements.
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2.00 Credits
Six hours of laboratory. Prerequisites: Nutrition 201, Biology 336, and one course in biochemistry. Concurrent registration in Nutrition 302. Proof of completion of prerequisites required: Copy of transcript. Application and evaluation of techniques used to assess nutritional status, including basic methods, experimental animal and human studies.
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2.00 Credits
Prerequisites: Nutrition 205 or Information and Decision Systems 302. Concurrent registration in Nutrition 303L. Quantity food production service delivery systems. Skills for food safety, recipe standardization, menu planning, purchasing, production operations, and quality standards. Intended for majors in foods and nutrition and hospitality and tourism management.
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1.00 Credits
Three hours of laboratory. Prerequisites: Nutrition 205 or Information and Decision Systems 302. Concurrent registration in Nutrition 303. Practical applications of quantity food production systems and methods with emphasis on food safety (HACCP), menu planning, purchasing, facilities and equipment, and food quality. Intended for majors in foods and nutrition and hospitality and tourism management.
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3.00 Credits
Prerequisites: Nutrition 201. Factors affecting nutrient needs and ways to meet nutrient requirements across the life span. Not open to students with credit in Nutrition 208.
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2.00 Credits
Prerequisites: Upper division standing in foods and nutrition or kinesiology or other majors with consent of instructor. Obesity and other eating disorders. Review of etiology, incidence, socioeconomic influences, pathogenesis and treatments. Treatment techniques practiced include modification of diet, activity and behavior. Of interest to those wishing to do weight control counseling.
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3.00 Credits
Prerequisite: Nutrition 201. Influence of exercise on nutritional status and dietary requirements. Current theories and practices related to nutrition and athletic performance. (Formerly numbered Nutrition 202.)
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