For student of any major. Strategies to apply nutrition recommendations to enhance performance in collegiate athletes. Topics include weight management and selection of food and supplements for optimal sport performance.
This course will address all aspects of nutrition, physical and mental health, the enduring link between the three, and strategies to promote health in both areas.
For students of any major. Terminology used in medical sciences. Development of medical vocabulary.
Prerequisite: BIO 245 or BIO 350. An interdisciplinary approach promoting wellness and using discipline-specific processes to plan healthcare interventions. Perspectives from disciplines are explored emphasizing collaborative communication, teamwork, and client-centered care. Simulation labs included. Cross-listed with NURS 225.
Prerequisite: CHEM 111 and CHEM 111L. Students who have taken high school chemistry may take CHEM 111 and CHEM 111L concurrently. For dietetics students and those desiring a focus on the science of nutrition. Functions, metabolism, and sources of nutrients will be studied applying recommendations and an evidence-based approach.
For students of any major. Investigation of the principles of nutrition as applied to humans. (LAC, gtP)
Prerequisite; FND 250 or FND 245. Nutrition applied to the various stages of life, from conception to the later years. Socioeconomic, psychological, physiological factors affecting food intake.
Prerequisite: FND 245 or FND 250. Co-requisite: FND 310L. Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
(4 laboratory) Prerequisite: FND 245 or FND 250. Co-requisite: FND 310. Laboratory to accompany FND 310. Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification. Course fee required.
Prerequisite: FND 310 and FND 310L. Co-requisite: FND 320L. Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
(2 laboratory) Prerequisite: FND 310 and FND 310L. Co-requisite: FND 320. Laboratory to accompany FND 320. Course fee required.
Prerequisite: FND 245 or FND 250. Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
Prerequisites: FND 252. Nutrition education and application strategies to enhance dietary change.
Prerequisite: FND 245 or FND 250. Advanced study of variable topics within the field of food, nutrition and dietetics. Repeatable for up to 6 credits, under different subtitles.
Prerequisites: FND 252. Instructor approval. Research design and data collection methods, provision of nutrition education in a research study format, and data analysis related to a pediatric nutrition research project.
Dietetics majors and Didactic Dietetics Education Certificate Program students only. Development of the dietetic profession. Examination of topics in nutrition and dietetics not covered in previous coursework. S/U graded.
Prerequisite: FND 252. Developmental stages, nutrient requirements, appropriate diet and eating behaviors for children from conception through school age. Nutrition related conditions of children and nutrition for the pregnant and lactating woman.
Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.) Repeatable, maximum concurrent enrollment is two times.
Prerequisite: FND 210, FND 252, and either BIO 245 or BIO 350. Co-requisite: FND 430L. Laboratory required. Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.
(2 laboratory) Prerequisite: FND 210, FND 252, and either BIO 245 or BIO 350. Co-requisite: FND 430. Laboratory to accompany FND 430. Practical application of the Nutrition Care Process, including nutrition assessment methods, intervention methods, documentation and case studies. Course fee required.
Prerequisite: FND 430 and FND 430L. Co-requisite: FND 431L. Laboratory required. The study of nutrition for prevention and treatment of disease and health conditions with integration of pathophysiology is covered.
(2 laboratory) Prerequisite: FND 430 and FND 430L. Co-requisite: FND 431. Laboratory to accompany FND 431. Practical application of the Nutrition Care Process in acute and chronic disease. Theory and practical application are presented.
Prerequisite: FND 252, FND 320, and FND 320L. Co-requisite: FND 446L. Laboratory required. Systems approach applied to commercial and noncommercial foodservice facilities including: procurement, production, distribution, service and maintenance. Management of foodservice operations.
Prerequisites: FND 245 or FND 250; CHEM 281 & CHEM 281L or CHEM 381 & CHEM 381L; and BIO 245 or BIO 350. Metabolic, physiological and biochemical functions of nutrients and sub cellular components and their role in maintaining the integrity of the organism.
Prerequisite: FND 252. Systemic analysis of community food and nutrition problems and programs. Role of public and private sectors in community health promotion.
Prerequisite: FND 250 or FND 245. Juniors or above. The study of nutrition principles as they apply to the promotion of optimal physical fitness and athletic performance. Current research and evaluation of nutritional recommendations will be stressed.