Nutrition and Dietetics (BS)

An introduction to the general principles and methods to control the growth and transmission of pathogenic microbes and the development of antibiotic resistance in healthcare, food preparation/service, and industrial settings. Lab included.

Prerequisites:

none

Goal Areas:

GE-03

This course is an introduction to organic chemistry and biological chemistry. The laboratory will reinforce lecture.

Prerequisites:

CHEM 106 or high school chemistry

Goal Areas:

GE-02, GE-03

This class will explore the complex modern food system from a systems lens, including the development, establishment, and execution of policies regarding the production and availability of food and food/nutrition practices as well as the environmental impact of those practices. Policies that are explicit (set by law) and implicit (not the result of legislation) and the programs that derive from them will be explored. Agricultural systems and policies at the personal, local, national and global level will be considered.

Prerequisites:

none

Goal Areas:

GE-10

This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. The course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cell structure and function, tissues, metabolism and major organ systems including the integumentary system, the skeletal system, joints, muscle and muscular system, and nervous system, and special senses. Lab included with dissection.

Prerequisites:

none

This course is designed for nursing and allied health sciences majors and will prepare them for advanced coursework in their majors. This course will focus on human anatomy and physiology with emphasis on the structure and function of the systems of the body. Special emphasis will be placed on cells, tissues, structure and function of major organ systems including endocrine, cardiovascular, lymphatic, immune, respiratory, digestive, urinary, and reproductive systems, and development. Lab included with dissection.

Prerequisites:

none

The science of six nutrient classes, including digestion through metabolism and excretion, sources, functions, deficiencies and excess symptoms. The course covers the foundational knowledge and application of nutrition knowledge to clinical care, including weight control and common chronic conditions requiring nutrition therapy.

Prerequisites:

Select One Course: CHEM 106 or CHEM 111

For health care personnel, emphasis on spelling, pronunciation and meaning.

Prerequisites:

none

Introduces students to basic food science, food preparation and culinary techniques. The course is taught from the lens of different global cultures and the roles of individuals and nations in a global context using food habits as a model. Foods from around the world are prepared by students to develop culinary skills.

Prerequisites:

none

This class will explore why, how, and when physical and chemical phenomena occur during the preparation of food. Includes discussion and laboratory experience demonstrating how preparation methods affect food quality, composition, and nutritive value. Includes National Restaurant Association ServSafe Certification.

Prerequisites:

FCS 150

This class will explore the foundational principles of foodservice management, including the specific management principles, the procurement of food, leadership, human resource management, cost accounting, marketing and accountability.

Prerequisites:

none

This class is a laboratory and experiential learning course. The class will explore the foundational principles of foodservice management including menu planning, inventory control, food production, recipe standardization and costing. Students will plan, market, implement, deliver and assess a quantity meal during the semester.

Prerequisites:

none

This class is an in-depth study and practice of nutrition assessment techniques through experiential learning. The class will cover concepts and skills related to nutrition focused patient assessment, including the nutrition care process, nutrition screening, dietary histories, anthropometric measurements and laboratory interpretations in various age groups and conditions.

Prerequisites:

FCS 242

This class is an advanced course in human metabolism, emphasizing the function and interaction of nutrients in metabolic and physiological processes.

Prerequisites:

CHEM 111, FCS 242

This course will explore the current literature and understandings of advanced metabolism, cellular physiology and genetics, including concepts of epigenetics and nutrigenomics. The course will explore theories of personalized nutrition.

Prerequisites:

FCS 460 or FCS 560

This class explores nutrition needs across the lifecycle from preconception through pregnancy and lactation and from infancy to end of life. Utilizing a case-study and experiential learning approach, the course will cover nutrient requirements, nutritional risk and health over the lifespan.

Prerequisites:

FCS 242

This class is a laboratory and experiential learning course. The class will explore application of the principles of food science to food experiments and food product development. Students will plan and executive development of an original food product and conduct sensory evaluation testing with their recipe, developing skills in technical writing. ServSafe Certified.

Prerequisites:

FCS 340, ServSafe Certified

Study of the philosophy, objectives, and implementation of adult and technical education for family consumer science professionals. Emphasis is placed on the knowledge and skills which are necessary for the process and preparation of delivering effective leader-led individual and group learning with concentration on methods, tools, and techniques employed in facilitating adult learning.

Prerequisites:

none

This class is the first in a series of two courses which explore the role of Medical Nutrition Therapy in the healthcare system. Utilizing a case-study and experiential learning approach, the course will cover pathophysiology and use of the Nutrition Care Process in normal and malnourished states. Must be accepted into the Professional Program in Dietetics.

Prerequisites:

none

This class is the second in a series of two courses which explore the role of Medical Nutrition Therapy in the healthcare system. Utilizing a case-study and experiential learning approach, the course will cover pathophysiology and use of the Nutrition Care Process in normal and more complex malnourished states.

Prerequisites:

FCS 560

A scheduled, supervised work assignment that includes on-site experiences in a nutrition-related area.

Prerequisites:

none

Behavior Change Foundations and Strategies (3 semester credits) is a course that focuses upon the complexity of health behavior change and the skills necessary for a health promotion professional to assess, plan, and evaluate behavior change interventions for individuals and communities. Health behavior change theories and strategies will be discussed. Topics covered in class will include: behavior modification, goal setting, self-management, coping skills, and social support. Emphasis will also be given to the impact of policy and environmental influences on behavior.

Prerequisites:

none

Focuses on entry-level competencies related to the administration and management of health education programs. These include obtaining acceptance and support for programs, leadership, managing human resources, facilitating partnerships in support of health education, grant writing, and training individuals involved in the implementation of health education.

Prerequisites:

HLTH 380W