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.

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.

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; and clinical assessment of nutrition status. The emphasis is on knowing normal findings and normal variations in the healthy adult, well child, and the well older adult. Prerequisite: 341. Restricted to students accepted into the CMD program. Graded CR/NC.

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 individuals. Prerequisite: 280 or 340 (non-majors); acceptance into CMD program (majors).

Three hours lecture per week. Cardiovascular health and disease, weight management, and diabetes. Prerequisite: 280 or 340 (non-majors); 370 (majors).

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: grade of C or higher in ENG 104 or 105 or 195. 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.