Terminology used in medical sciences. Development of medical vocabulary.
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.
Investigation of the principles of nutrition as applied to humans.
Nutrition applied to the various stages of life, from conception to the later years. Socioeconomic, psychological, physiological factors affecting food intake.
Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
(4 laboratory) Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification.
Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
(2 laboratory) Laboratory to accompany FND 320.
Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
Advanced study of physiological and biological changes occurring with aging on nutrition status, nutrient requirements, and physical ability; with emphasis on the relationship between optimal nutrition, activity, and successful aging.
Nutrition education and application strategies to enhance dietary change.
Advanced study of variable topics within the field of food, nutrition and dietetics.
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.