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.

Apply fundamental nutrition concepts to understand how diet and exercise intersect with health and performance. For the athlete to maximize performance and for the general consumer interested in overall fitness, health and wellbeing. OC

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.

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 195. WCII

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.