Courses Offered

An overview of the educational, credentialing and practice opportunities for dietetic and related professions. Explore career options for graduates, examine current trends that impact on future jobs, conduct a self-assessment and develop personal career goals.

Studies the chemical, physical and microbiological characteristics of food and the manipulation of these factors to meet quality standards. Laboratory activities demonstrate principles of food science as applied to food preparation, sanitation and safety.

A basic course in nutrition with an emphasis on the application of nutrition concepts to personal everyday life. Covers the role of nutrients (calories, carbohydrates, fats, protein, vitamins and minerals) in promoting health. Evaluates a healthy diet and lifestyle.

• Gen Ed: Human Biology 2

World hunger and population growth as interrelated problems. Dimensions of the world food situation and its implications; scope, complex causes and effects of malnutrition; general strategies and obstacles to the solution of world food and population problems.

• Gen Ed: World Culture,Human Biology 2

This course will examine the current national and global research related to childhood obesity, with a focus on the physiological, genetic, environmental and behavioral factors that predispose children and adolescents to obesity. Clinical and public health strategies for effective treatment and prevention of childhood obesity will also be examined.

• Gen Ed: Human Biology 2

Travel courses are conducted to various parts of the world and are led by one or more faculty members. May be repeated to different locations.

• Gen Ed: World Culture
• Travel Course
• Course is repeatable for credit.

Examines the physiologic and metabolic roles of nutrients and their food sources. Analysis of the nutrient content of diets and requirements for maintenance of health and prevention of chronic diseases.

• Gen Ed: Human Biology 2

This course examines the ways in which ethnicity influences food habits and can affect nutrition and health status.

• Gen Ed: Ethnic Studies,Human Biology 2

Principles of quantity food preparation, service, and budgeting in food service systems. Projects and laboratories afford pertinent practical experiences.

A lecture/laboratory course of applied organic chemistry and biochemistry with an emphasis on human nutrition and disease. Examines structure/function relationships and reactions of molecules, metabolic regulation and the roles of nutrients in normal and abnormal metabolism.

Covers nutrient needs and physiologic changes relevant to stages of the life cycle. Also examines psychosocial and environmental conditions that impact on nutrition status in each stage.

Examines management roles and functions in dietetic practice with an emphasis on a system's approach to management. Focuses on leadership skills and tools needed for operational change and quality improvement.

Application of nutrition concepts to the public health/community nutrition setting; overview of community nutrition programs and related legislation.

Examination of non-energy yielding biochemical pathways and associated pathophysiologies. Emphasis is placed on the role of trace-minerals, vitamins and phytochemicals in these pathways.

Theory, principles and application of communication and counseling as applied to behavior changes; principles and application of nutrition assessment and the nutrition care plan process.

Principles and applications of nutrition therapy in the management of common and complex diseases; information about health care systems including managed care and reimbursement issues.

This course reviews issues affecting food and nutrition professionals and helps prepare students for career goals. Students will use skills in critical thinking, oral and written communication and self-assessment to prepare a resume and apply to a dietetic internship, graduate school or employment.

Work closely with a faculty member to plan, perform, evaluate and report on laboratory research in nutritional science or a related field.

• Course is repeatable to 10 credits.

Supervised practical experience in an organization or activity appropriate to a student's career and educational interests. Internships are supervised by faculty members and require periodic student/faculty meetings.

• Course is repeatable for credit.

Independent study is offered on an individual basis at the student's request and consists of a program of learning activities planned in consultation with a faculty member. A student wishing to study or conduct research in an area not represented in available scheduled courses should develop a preliminary proposal and seek the sponsorship of a faculty member. The student's advisor can direct him or her to instructors with appropriate interests. A written report or equivalent is required for evaluation, and a short title describing the program must be sent early inthe semester to the registrar for entry on the student's transcript.

• Course is repeatable for credit.

Travel courses are conducted to various parts of the world and are led by one or more faculty members. May be repeated to different locations.

• Gen Ed: World Culture
• Travel Course
• Course is repeatable for credit.