Nutrition

This course provides an integrated overview of the physiological requirements and functions of carbohydrates, proteins, lipids, vitamins and minerals and their relevance to health and disease in human populations. The role of energy intake and dietary choices in the development of chronic diseases, such as obesity, cardiovascular disease, cancer and diabetes are also discussed.  Throughout the course, students will be introduced to the dietetics profession and begin to establish their own career goals.  An experiential learning project is incorporated.

In this course students will gain knowledge from the industry standards in food safety training on all aspects of handling food, from receiving and storing to preparing and serving. (Cross-Listed with NCR 210)

The basic chemical, physical, and biological principles of food production are examined with the objective of maintenance of optimal nutritional and aesthetic qualities. Laboratory and lecture.

This course applies the managerial processes to the functions and operations of a food service system and provides an analysis of food service systems as unified complex organizations (menu planning, purchasing, facilities, and finance). Students will analyze personnel policy in food service systems with varying organizational structures and objectives.

This is a practical study of the preparation and management techniques required in large-scale feeding operations. Students will apply theories to planning, preparation, and execution in actual quantity food production situations, including menu planning.

Community nutrition is a discipline that strives to improve the nutrition and health of individuals and groups within communities. This course explores the role and responsibilities of the nutrition professional in the community. Community, state, and national food and nutrition programs and services will be discussed with emphasis on program goals, target audiences and policy formation. The course also expores program development via assessing needs, developing objectives, implementing interventions and evaluating programs.

The functions of the three categories of macronutrients in the human organism for normal nutrition are explored. Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels. The rationale for dietary goals and determination of human nutrient needs are explained. Relevance of nutritional needs/problems will be discussed.

This course analyzes the chemical and physical changes in food components during production, processing and preservation using instrumental and qualitative techniques. Methodological and statistical issues in food science research are discussed. Current research pertinent to food science is examined.

Continuation of Nutrition Metabolism I: Macronutrients. The functions of the micronutrients (vitamins and minerals) in the human organism for normal nutrition are explored. Emphasis is placed on interactions and interrelationships of the nutrients at the organism and cellular levels. The rationale for dietary goals and determination of human nutrient needs are explained. Relevance of nutritional needs/problems will be discussed.

This course is designed to apply the principles and theories of both normal and aberrant metabolism to the practice of diet therapy. Research and reference resources relating to the practice of medical nutrition therapy are explored. Maternal, infant, and child nutritional needs are also included in the course. A community nutrition project is required. (Formerly known as "Medical Nutrition Therapy")

This course examines nutrition across the lifespan from both a biological and psychosocial perspective. The impact of nutrition on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging will be studied. For every phase of life, normal growth and development, nutrient needs, nutrition assessment, and counseling techniques will be discussed.  The course provides students with the basics of interviewing and counseling methods and techniques. Intensive experience in applying nutrition counseling techniques will be incorporated. 

This course examines the etiology and current medical management of diseases where diet modifications are prescribed in the treatment of the patient. An examination of the nutritional concerns of the elderly is included in this course. A community nutrition education project is required. (Formerly known as "Nutrition and Human Disease")

This course examines current significant topics in the study of nutrition science and dietetics practice. Topics may include third party reimbursement issues, professional perspectives practices, food/nutrition legislation, and alternative health care practices. The curriculum will vary with the currency of the topics. (Cross-listed with NTR-522)