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.
Terminology used in medical sciences. Development of medical vocabulary.
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.
(
BIO 245: with minimum grade of D- or
BIO 350: with minimum grade of D-)
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.
(
FND 245: with minimum grade of D- or
FND 250: with minimum grade of D-)
Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
(
FND 245: with minimum grade of D- orFND 250: with minimum grade of D-)
FND 310L
(4 laboratory) Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification.
(
FND 245: with minimum grade of D- or
FND 250: with minimum grade of D-)
FND 310
Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
FND 320L
(2 laboratory) Laboratory to accompany
FND 320.
FND 320
Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
(
FND 245: with minimum grade of D- or
FND 250: with minimum grade of D-)
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.
(
FND 245: with minimum grade of D- or
FND 250: with minimum grade of D-)
Nutrition education and application strategies to enhance dietary change.
Advanced study of variable topics within the field of food, nutrition and dietetics.
(
FND 245: with minimum grade of D- or
FND 250: with minimum grade of D-)
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.
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.)
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 431L
(2 laboratory) Practical application of the Nutrition Care Process in acute and chronic disease. Theory and practical application are presented.
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.
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.
(
FND 245: with minimum grade of D- or
FND 250: with minimum grade of D-)