This course assists the student in collecting appropriate subjective and objective data associated with obtaining a health and diet history. This course provides an introduction to physical and diagnostic assessment of health status. Physical assessment competencies to be attained at the novice level include: assessment of body composition; measurement of vital signs; blood glucose; physical assessment of fluid status; assessment of 'normal' breath and heart sounds; intra-and extra-oral assessment, dysphagia screening; and clinical assessment of nutrition status.

Three hours lecture per week. Nutrition principles applied to human development in various stages of the life cycle: maternal and infant, childhood, adolescent, adult and elderly. Factors that help explain food/nutrient intake of individuals. Prerequisite: 340 (non-majors); acceptance into CMD program (majors).

Three hours lecture per week. Cardiovascular health and disease, weight management, eating disorders, and diabetes. Prerequisite: 340 (non-majors); 370 (majors).

This course involves the study of special nutritional needs, physiology, and health concerns of older adults. Prerequisite: 340, 341.

Study of the components of the Mediterranean diet and how this diet is able to reduce the risk of chronic diseases (obesity, diabetes, cardiovascular disease, and cancer). Study of the role of nutrition and the Mediterranean diet in physical performance and health. Specific regimens applicable to athletes/personal fitness programs, ranging from the training diet to fluid, electrolyte and glycogen replacement. Professional Spanish and interpreting skills will be reviewed. This information will serve as background knowledge for interaction with both middle school-age children and athletes.

Exploration of the processes used by the Cochrane Library and the Academy of Nutrition and Dietetics Evidence Analysis Library to analyze scientific evidence to improve nutrition practice. Students will develop a unique PICO question and conduct a systematic analysis of relevant evidence using the protocol from the Academy of Nutrition and Dietetics Evidence Analysis Library.

Independent reading and/or research under the guidance of a dietetics faculty member. Refer to the academic policy section for independent study policy. Independent study contract is required. Prerequisite: as determined by instructor. May be repeated for credit.

Four hours lecture per week. Study of nutrients and respective functions, food sources, and physiological needs; dietary guidance throughout the life cycle. Role of nutrition in prevention of select chronic diseases along with discussion and analysis of current controversies in nutrition. Prerequisite: BIOL 104 or 160 or 161. WCII

Three hours lecture per week. A continuation of Nutrition 340, advanced study of nutrients including in-depth study of biochemical functions, physiologic needs and interrelationships among nutrients. Study of the scientific basis for the principles of dietary guidance covered. Prerequisite: 340.

Four hours lecture per week. Introduction to food production in a non-commercial setting. Focuses on menu planning, sanitation, production, purchasing, kitchen layout and design, and equipment selection, and marketing. Restricted to students accepted into coordinated phase of the coordinated program.