Development of the dietetic profession. Examination of topics in nutrition and dietetics not covered in previous coursework. S/U graded.
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.
FND 252: with minimum grade of D-
Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.)
Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.
FND 210: with minimum grade of D- and FND 252: with minimum grade of D- and (BIO 245: with minimum grade of D- or BIO 350: with minimum grade of D-)
FND 430L
(2 laboratory) Laboratory to accompany
FND 430. Practical application of the Nutrition Care Process, including nutrition assessment methods, intervention methods, documentation and case studies.
FND 210: with minimum grade of D- and FND 252: with minimum grade of D- and (BIO 245: with minimum grade of D- or BIO 350: with minimum grade of D-)
FND 430
The study of nutrition for prevention and treatment of disease and health conditions with integration of pathophysiology is covered.
(FND 430: with minimum grade of D- or FND 430: with minimum grade of D- and FND 430L: with minimum grade of D-)
FND 431L
(2 laboratory) Practical application of the Nutrition Care Processin acute and chronic disease. Theory and practical application are presented.
(FND 430: with minimum grade of D- or FND 430: with minimum grade of D- and FND 430L: with minimum grade of D-)
FND 431
Systems approach applied to commercial and noncommercial food service facilities including: procurement, production, distribution, service and maintenance. Management of food service operations.
(FND 320: with minimum grade of D- or FND 320: with minimum grade of D- and FND 320L: with minimum grade of D-) and FND 252: with minimum grade of D-
FND 446L
(3 laboratory) Laboratory to accompany
FND 446.
(FND 320: with minimum grade of D- or FND 320: with minimum grade of D- and FND 320L: with minimum grade of D-) and FND 252: with minimum grade of D-
FND 446
Metabolic, physiological and biochemical functions of nutrients and sub cellular components and their role in maintaining the integrity of the organism.
(FND 245: with minimum grade of C- or FND 250: with minimum grade of D-) and (BIO 245: with minimum grade of C- or BIO 350: with minimum grade of D-) and (CHEM 281: with minimum grade of D- or CHEM 281: with minimum grade of D- and CHEM 281L: with minimum grade of D- or CHEM 381: with minimum grade of C- or CHEM 381: with minimum grade of C- and CHEM 381L: with minimum grade of D-)
Systemic analysis of community food and nutrition problems and programs. Role of public and private sectors in community health promotion.
FND 252: with minimum grade of D-
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.
(FND 245: with minimum grade of D- or FND 250: with minimum grade of D-)