Courses on topics of interest to dietetics students offered on the basis of need, interest, or timeliness. Prerequisites as determined by instructor. Restricted to students with freshman or sophomore standing. May be repeated for credit. For specific section description, click to the Section Details in VitNet.

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.

Introduction to the nutrition and dietetic profession. Examines the meaning of professionalism and strategies for success in the profession. Discusses pathways to becoming a dietitian and diverse jobs for which dietitians are qualified. Reviews the scientific evidence analysis as the foundation of practice.

Two hours lecture/two hours lab per week. Study of the health benefits and definitions of various vegetarian diets. Key areas covered include complementing proteins and obtaining adequate intake of calories, protein, vitamins and minerals while following various vegetarian diets. Includes weekly cooking lab to reinforce principles learned in class and to experiment with vegetarian foods from different cultures.

Introduction to food preparation skills, including food safety, knife skills, measuring techniques, and cooking methods for fruits and vegetables, grains, dairy products, meat, fish, and poultry. Restricted to freshmen and sophomores in the Community Medical Dietetics program; others require permission from the course instructor.