Food Science
An experimental approach to food preparation, with an emphasis on changes in the structure, appearance and flavor of food components in response to exposure to heat, cold, changes in pH, and exposure to oxygen.
Nutritional Foundations for Nursing
Study of nutritional needs and nutritional therapy across the lifespan defining the nurses role in nutrition, wellness, and health promotion. Prerequisites: BIOL 114, CHEM 106 or 121, C or higher in ENG 104 or 105 or…
Special Topics
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…
Independent Study
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…
Nutrition and Wellness
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…
Nutrition and Metabolism
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…
Quantity Food Production and Safety
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.…
Sustainable Food Systems
Explore the relationship between food systems, nutrition and health. Discuss sustainability, resilience, and health in food systems through the lens of environmental, economic and social factors.
Health Assessment Techniques
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…
Three hours lecture per week. Nutrition principles applied to human development in various stages of the life cycle: maternal and infant, childhood, adolescent. Factors that help explain food/nutrient intake of…
Three hours lecture per week. Cardiovascular health and disease, weight management, and diabetes. Prerequisite: 280 or 340 (non-majors); 370 (majors).
This course involves the study of special nutritional needs, physiology, and health concerns of older adults. Prerequisite: 340, 341.
Evidence Based Nutrition Practice
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…
This course introduces future healthcare professionals to the fundamentals of nutrition education. Students will learn about education provided to individuals, groups/community members. Students will explore how to…
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…
Advanced Health Assessment Analysis
This course covers advanced nutrition and health assessment. Students will learn and apply various methods for assessing dietary intake and advanced anthropometry and physical examination. In addition, this course will…
Medical Nutrition Therapy
TThree hours lecture per week. Study of acute and chronic disease processes in relationship to the most current principles of the nutrition care process. Prerequisites: 372; BIOL 305. Restricted to dietetics majors.
Public Health Nutrition
The process of conducting and evaluating research related to public health nutrition problems. Program planning and marketing strategies in public health nutrition. Also, the study of nutrition related legislation and…
Medical Nutrition Therapy II
Study of acute and chronic disease processes in relationship to the most current principles of the nutrition care process with attention to surgery and critical care, renal, transplant and parenteral and enteral…
Supervised practice with a program director or department manager in a non-commercial foodservice operation or food-related business. Students will be engaged in management projects. Prerequisite: 351.
Special Topics
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 junior or standing or higher. May be…
Independent Study
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…
Foundations in Dietetic Practice
This course is designed to build a solid foundation in dietetic practice. The course will cover the scope of practice of dietitians, healthcare ethics, advocacy in the field of dietetics, the Nutrition Care Process,…
The goal of this course is to present a systems approach to obesity prevention - ie understanding the complex task of trying to change the way people eat, move, and live, and sustaining those changes over time.…
Evidence Based Nutrition Practice
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…