Current Issues in Nutrition and Wellness
This course introduces the student to contemporary nutrition issues as they relate to personal food choices and overall health.
Personal Nutrition
Encourages students to practice and adopt food behavioral choices that can
be applied to everyday life. Evidence-based information concerning weight
control, nutrients, diseases, and lifecycle nutrition is presented.
Foods
Basic principles of food: composition, sanitation, preparation, and preservation.
Foods Laboratory
Application of the basic principles of food preparation.
Nutrition
Sources and functions of nutrients, interdependence of dietary essentials,
and nutritive value of an optimum diet are studied. Attention given to varied
conditions in human life.
Life Cycle Nutrition
A detailed study of nutrition during all stages of the human life cycle; current
issues and research as they impact on these developmental stages.
Sports Nutrition
Emphasizes knowledge and application of sports nutrition principles. The
impact of the macro- and micro-nutrients on physical performance is discussed in
light of current scientific research and applied to realistic dietary recommendation
for all types and levels of athletes.
Quantity Foods in Healthcare and Schools
A problem-based learning approach to food service principles, which guide
dietetic professionals in practice. Students research and present case studies
within the scope of the healthcare industry and school feeding includes procedures for inventory control, food production, and purchasing as applied to schools and the healthcare arena.
Medical Nutrition Therapy I
This course is an interpretation of anthropometric, laboratory, clinical, and dietary data in nutrition assessment. Pathophysiology of and evidence-based medical nutrition therapy for caloric imbalance, diabetes, and cardiovascular diseases. Use of food exchange systems in diet prescription and menu planning.
Experimental Foods
The experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems.
Methods of teaching food and nutrition
Focuses on nutrition education methods to support health-promoting dietary behaviors for different populations in a variety of settings.
Community Nutrition
Nutritional implications of both good and poor nutrition for all age groups in home and community situations are studied.
Medical Nutrition Therapy II
Pathophysiology of and evidence based medical nutrition therapy for disorders of the gastrointestinal, renal, hepatic, and immune systems inborn errors of metabolism, cancer nutrition support.
Advanced Human Nutrition
An in-depth study of the nutrients and their function within the cell. Incorporation of the principles of physiology and biochemistry in the study of nutrition.
Nutrition Counseling
Use of intervention strategies in prevention and treatment of disease through diet.
Human Food Consumption Patterns
An exploration of human food consumption behavior from food production to individual and societal consumption patterns. Influencing factors discussed include agronomic, economic, geographical, nutritional, political, sociological, and psychological factors.
This course introduces the student to contemporary nutrition issues as they relate to personal food choices and overall health.
Personal Nutrition
Encourages students to practice and adopt food behavioral choices that can
be applied to everyday life. Evidence-based information concerning weight
control, nutrients, diseases, and lifecycle nutrition is presented.
Foods
Basic principles of food: composition, sanitation, preparation, and preservation.
Foods Laboratory
Application of the basic principles of food preparation.
Nutrition
Sources and functions of nutrients, interdependence of dietary essentials,
and nutritive value of an optimum diet are studied. Attention given to varied
conditions in human life.
Life Cycle Nutrition
A detailed study of nutrition during all stages of the human life cycle; current
issues and research as they impact on these developmental stages.
Sports Nutrition
Emphasizes knowledge and application of sports nutrition principles. The
impact of the macro- and micro-nutrients on physical performance is discussed in
light of current scientific research and applied to realistic dietary recommendation
for all types and levels of athletes.
Quantity Foods in Healthcare and Schools
A problem-based learning approach to food service principles, which guide
dietetic professionals in practice. Students research and present case studies
within the scope of the healthcare industry and school feeding includes procedures for inventory control, food production, and purchasing as applied to schools and the healthcare arena.
Medical Nutrition Therapy I
This course is an interpretation of anthropometric, laboratory, clinical, and dietary data in nutrition assessment. Pathophysiology of and evidence-based medical nutrition therapy for caloric imbalance, diabetes, and cardiovascular diseases. Use of food exchange systems in diet prescription and menu planning.
Experimental Foods
The experimental study of foods, relating chemical and physical properties to reactions and processes occurring in food systems.
Methods of teaching food and nutrition
Focuses on nutrition education methods to support health-promoting dietary behaviors for different populations in a variety of settings.
Community Nutrition
Nutritional implications of both good and poor nutrition for all age groups in home and community situations are studied.
Medical Nutrition Therapy II
Pathophysiology of and evidence based medical nutrition therapy for disorders of the gastrointestinal, renal, hepatic, and immune systems inborn errors of metabolism, cancer nutrition support.
Advanced Human Nutrition
An in-depth study of the nutrients and their function within the cell. Incorporation of the principles of physiology and biochemistry in the study of nutrition.
Nutrition Counseling
Use of intervention strategies in prevention and treatment of disease through diet.
Human Food Consumption Patterns
An exploration of human food consumption behavior from food production to individual and societal consumption patterns. Influencing factors discussed include agronomic, economic, geographical, nutritional, political, sociological, and psychological factors.