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Course Criteria
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5.00 Credits
1 (1 + 0) This course identifies and discusses career options and market trends within the fields of nutrition, dietetics, and food service management. It reviews the academic and professional requirements for successful entry into these fields.
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5.00 Credits
3 (3 + 0) Prerequisite: Satisfaction of the General Studies Level I Mathematics course requirement, ENG 1020, and high school chemistry or Permission of instructor This course is designed to provide the student with an understanding of the fundamental concepts of human nutrition, including digestion, absorption, metabolism, and function of nutrients as they relate to human health and disease. (General Studies-Level II, Natural Science) (GT-SC2)
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 This course is designed to increase the student's knowledge about the physiological, psychological, sociological, and cultural factors which influence nutritional needs and eating habits of the growing family. Nutrient requirements, dietary planning guidelines, and techniques for assessing nutritional status will be presented for the following developmental levels: the pregnant and lactating woman, the infant, the preschool and school-age child, and the adolescent.
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 This course is designed to provide students with knowledge about the physiological, psychological, and socioeconomic changes which accompany aging and their impact on the dietary practices and nutritional status of the aging population. Nutrition education relevant to this population is emphasized, including identification of community resources available to support older citizens in augmenting their food choices and increasing access to nutritional services.
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 This course is designed to enable the student, through application of the basic principles of nutrition, to improve his/her health, fitness, and physical performance within the limits set by genetic endowment and level of training.
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 This course is designed to increase student's knowledge in the area of the nutritional status of the individual and family in the community. Nutrition services and programs available in the community will be discussed as well as socioeconomic facts, government programs, and legislation's influence upon health.
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 Students will learn about the formation and significance of cultural identity among people identifying with a Native American, African American, Hispanic, Asian, or European heritage and its importance as it relates to food choices, behaviors, and nutritional status. They will also examine the impact of cultural differences, the nutritional value of ethnic foods, nutrition-related health benefits and risks faced by various cultural groups, disparities in health care, and strategies toward successful prevention and intervention. (Multicultural)
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 This course is a study of the basic principles of, and latest trends in, weight management. This course includes coverage of assessment techniques, behavioral and non-behavioral treatment approaches and prevention strategies. The concept of "health at every (body) size" will be presented. Fad diets and programs with sound nutrition principles will be analyzed.
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5.00 Credits
3 (3 + 0) Prerequisite: NUT 2040 and NUT 3400 This course is an introduction to advanced study of obesity and eating disorders. This course presents the major classifications of obesity and the accompanying physical and physiological consequences, as well as a mind-body approach to treatment with emphasis on health at every body size. The history, risk factors, prevalence, dynamics, and treatment modalities to disordered eating will be examined. The student will assess the role of the media in disordered eating and dieting, as well as evaluate scientific literature in eating disorders and weight issues.
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5.00 Credits
3 (2 + 2) Prerequisite: NUT 2040 or Permission of instructor This course is designed to illustrate the elements of food flavors through the exploration of the nutritional values of fruits, grains, legumes, meats, and vegetables. The principles of healthy cooking and nutrition will be employed and applied to food types to include the demonstration of cooking with less fat and less salt. Students will develop, illustrate, and analyze healthy cooking techniques, recipes, and menus to include nutritional content. This course will conclude with the preparation and service of nutritious meals to the public. Credit will be granted for only one prefix: NUT or HTE. (HTE 3643)
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