Nutrition and Dietetics (7760)

Nutrition and Dietetics (7760)

132 EARLY CHILDHOOD NUTRITION 3 credits
Emphasis on nutrition as component of Early Childhood programs. Nutrition principles discussed in relation to self and young children. Prenatal and infant nutrition studied. Food as learning experience, menu planning, purchasing, sanitation, food labeling, storage and parent involvement included. For Family and Child Development Option, and an educational technology student.
133 NUTRITION FUNDAMENTALS 3 credits
Study of basic nutrition concepts, contemporary issues, controversies; emphasis on macro/micro nutrient requirements for healthy individuals; analysis of a student's dietary intake. Online section available.
141 FOOD FOR THE FAMILY 3 credits
Prerequisite: Permission of instructor. Application of nutrition to meal planning; problems in selecting, budgeting and preparing food; meal service.
250 FOOD SCIENCE LECTURE & LAB 4 credits
Prerequisites: 133, 3150:110, 111. Study of the chemical and physical structure of food. Scientific and aesthetic principles involved in the selection, storage and preparation of foods. Lecture and laboratory combined.
310 FOOD SYSTEMS MANAGEMENT I 4 credits
Prerequisites: 250, 6200:201 or 2420:211 or permission; corequisite: 7760:315. Basic theoretical concepts in the management of dietetic food service systems and the practical application of principles and procedures in quantity food production and service.
315 FOOD SYSTEMS MGMT I CLINICAL 2 credits
Prerequisite: 250; corequisite: 310. Development of quantity food preparation and supervisory skills in community agencies; identification of functions and resources involved in the management of food service systems.
316 SCIENCE OF NUTRITION 4 credits
Prerequisites: 3100:202, 3150:113, or instructor permission. In-depth characterization of composition, metabolism, physiological functions and interrelationships of nutrients. Analysis and interpretation of current literature; assessment of nutrition counseling techniques.
320 CAREER DECISIONS IN NUTRITION 1 credits
Exploration of the nutrition/dietetics profession, including academic/internship routes, career opportunities, professional concepts and attributes. Self-assessment and goal setting with beginning portfolio development.
321 EXPERIMENTAL FOODS 3 credits
Prerequisites: 250; 3150:110, 111, 112, 113. Theory and methods in the experimental study of foods. Sensory evaluation and instrumental analysis of food quality. Individual research emphasized. Lecture/Laboratory.
328 MEDICAL NUTRITION THERAPY I 4 credits
Prerequisites: 133 or 316, 426, 443 or permission. Analysis of health care concepts and the medical nutrition therapy relationship. Consideration of nutritional implications of pathological conditions and alterations to diet for specific health issues or disorders.
329 MEDICAL NUTRITION THERAPY I CLINICAL 2 credits
CP Students only. Corequisite 7760:328. Supervised practice experience in area health care facilities for application of principles learned in 7760:328.
340 MEAL MANAGEMENT 3 credits
Prerequisites: 250 or 141. Emphasis is on meal design, etiquette, nutritional adequacy, and application of management principles. Resource management is applied to all course activities, including restricted financial and special diet situations.
400 NUTRITION COMMUN & EDUC SKILLS 4 credits
Prerequisites: 133 or 316. Theory and development of communication and education skills essential to dietetics practice; interpersonal communication; interviewing; nutrition counseling; education techniques, media, and current technology.
403 ADVANCED FOOD PREPARATION 3 credits
Prerequisites: 141 or 250 or permission. Study of advanced techniques of food preparation. Introduction to and interpretation of classic and foreign cuisines. Emphasis on individualized experiences, skill development and evaluation of procedures and results.
412 INSTITUTIONAL MANAGEMENT 3 credits
Organization and management in administration of food service systems; problems in administration of food service systems; problems in control of labor, time and cost. Field experience in food production. Study of regulations affecting the food industry, such as food labeling, nutrition labeling, food safety, and adulteration. Course includes discussion of regulatory agencies and their impact on the food industry.
413 FOOD SYSTEMS MANAGEMENT II 3 credits
Prerequisite: 310. Advanced concepts in management of dietetic service systems relating to achievement of nutritional care goals.
414 FOOD SYSTEMS MGMT II-CLINICAL 3 credits
Prerequisite: 315; corequisite: 413. CP students only. Application of advanced food systems management concepts in community dietetic food service facilities; preparation for entry-level staff positions as administrative dietitians; clinical experience for 24 hours per week for 10 weeks of semester.
421 SP: NUTRITION AND DIETETICS 1-3 credits
Additional study or apprentice experience in specialized field or preparation; group and individual experimentation.
424 NUTRITION IN LIFE CYCLE 3 credits
Prerequisite: 316 or 426, or permission of instructor. Study of the physiological basis for nutritional requirements; interrelating factors which affect growth, development, maturation and nutritional status from conception through the elderly years.
426 HUMAN NUTRITION 3 credits
Prerequisites: 133, 3100:202, 203, 3150: 112, 113 or instructor's permission and a minimum 2.8 cumulative GPA. Corequisite: 443. Application of principles nutrition, metabolism and assessment. Analyses and interpretation of current literature. Open to dietetics majors only.
428 MEDICAL NUTRITION THERAPY II 5 credits
Prerequisite: 328. Continuation of Medical Nutrition Therapy I with emphasis on more complex metabolic and pathological conditions with nutrition therapy strategies.
429 MEDICAL NUTRITION THERAPY II CLINICAL 3 credits
Prerequisites: 7760:329, CP students only. Corequisite: 7760:428. Supervised practice experience in health care facilities with application of principles of medical nutrition therapy learned in 7760:328, 428.
430 COMPTR ASSTD FOOD SERVICE MGMT 3 credits
Use of computer programs in application of management concepts for food service systems.
443 NUTRITION ASSESSMENT 3 credits
Prerequisites: 133, 3100:202, 203, 3150:112,113; Corequisites: 426 or instructor permission. Application of principles of nutrition and assessment. Analysis and interpretation of current literature. Open to dietetics majors only.
444 NUTR MED SCI LT CARE -CLINICAL 2 credits
Prerequisite: CP students only, 328 and 329. Clinical experiences in long term care facilities for application of principles of nutritional care learned in 7760:328.
447 SR SEM: CRIT ISSUES-NUT & DIET 1 credits
Prerequisite: Senior standing. Consideration of the nutrition/dietetic professions and the impact on the health and wellness of individuals, families, and the environment. Analysis of challenges facing the profession.
470 FOOD INDUS: ANALYS & FLD STDY 3 credits
Prerequisite: 250 or permission. Role of technology in extending the food supply. Chemical, physical and biological effects of processing and storage, on-site tours of processing plants.
474 CULTURAL DIMENSIONS OF FOOD 3 credits
An examination of cultural, geographical and historical influences on development of food habits. Emphasis on evolution of diets; effects of religion, education, gender roles, media.
476 DEVELOPMENTS IN FOOD SCIENCE 3 credits
Prerequisite: 250. Advanced study of the chemistry and physics of food components affecting characteristics of food. Critical evaluation of current basic and applied research emphasized.
480 COMMUNITY NUTRITION I 3 credits
Prerequisites: 316 or 426. Corequisite: 481 for CP students only. Major food and nutrition related problems in the community. Emphasis on community assessment, program implementation and evaluation, and rationales for nutrition services.
481 COMMUNITY NUTRITION I-CLINICAL 1 credits
Prerequisite: CP students only; 428. Corequisite: 480. Field placement in area agencies offering nutrition services. Study of the agency's goals, organization, and philosophy of nutritional care.
482 COMMUNITY NUTRITION II 3 credits
Prerequisite: 480. Corequisite: 483 for CP students only. Activities engaged in by community nutritionist. Emphasis on controversies, cultural differences, educational approaches, grants manship, marketing, and working with the media.
483 COMMUNITY NUTRITION II-CLINIC 1 credits
Prerequisite: CP students only; 481. Corequisite: 482. A second field placement in an area agency offering nutrition services. Study of the agency's goals, organization, and philosophy of nutritional care.
485 SEM: HEALTH PROFESSIONS 1-3 credits
Prerequisite: permission of instructor. Exploration and evaluation of current developments in selected areas.
486 STAFF RELIEF: DIETETICS 2 credits
Prerequisites: 414, CP senior only. Opportunity to function as an entry-level dietitian in area of administrative, therapeutic or community dietetics. The graduating senior CUP student spends three 40-hour weeks in a mutually agreeable agency primarily under direction of staff dietitians or coordinators.
487 SPORTS NUTRITION 3 credits
Prerequisites: 133; 3100:202,203; 3150:112,113 or 203 or permission of instructor. In-depth study of energy metabolism and utilization before, during, and after exercise. Factors affecting nutrient needs and peak performance of different athletic populations are emphasized.
488 PRACT: DIETETICS 1-3 credits
Prerequisite: approval of advisor/instructor. Practical experience in application of the principles of nutrition.
489 PROFESSNL PREPARATN- DIETETICS 1 credits
Historical aspects of dietetics and where the profession is going. Specialty areas of dietetic practice are explored. Students prepare the application for dietetic internship.
493 NUTRITION FOR ATHLETES 3 credits
Study of metabolism before, during, and after exercise. Factors affecting nutrient needs and peak performance of different athletic populations are emphasized.
499 SR HONORS PROJ: NUTR & DIET 1-3 credits
(May be repeated for a total of six credits) Prerequisites: Senior standing in Honors Program and approval of honors preceptor. Individual study supervised by adviser. Student and preceptor develop goals, objectives and methodology.

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