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.
Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.)
Special Notes
Maximum concurrent enrollment is two times.
Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.
(2 laboratory) Laboratory to accompany
FND 430. Practical application of the Nutrition Care Process, including nutrition assessment methods, intervention methods, documentation and case studies.
The study of nutrition for prevention and treatment of disease and health conditions with integration of pathophysiology is covered.
(2 laboratory) Practical application of the Nutrition Care Process in acute and chronic disease. Theory and practical application are presented.
Systems approach applied to commercial and noncommercial food service facilities including: procurement, production, distribution, service and maintenance. Management of food service operations.
(3 laboratory) Laboratory to accompany
FND 446.
Metabolic, physiological and biochemical functions of nutrients and sub cellular components and their role in maintaining the integrity of the organism.
Systemic analysis of community food and nutrition problems and programs. Role of public and private sectors in community health promotion.
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.