Introduction to Dietetics (1) Introduction to Dietetics and the American Dietetic Association (ADA), including its purpose, membership requirements, professional ethics, and by-laws, and career opportunities in dietetics, food service industries, and health care facilities. One hour of lecture per week.

Elementary Nutrition (3) Fundamental concepts of nutrition: terminology, physical and chemical properties of nutrients, food sources and functions. The body's utilization of food, nutrients, and calories (absorption, transport, and metabolism) included. Three hours of lecture per week.

Meal Management (3) Application of nutritional knowledge to: basic menu planning; food purchasing and storage; basic techniques of food preparation and service; evaluation of family meals at various income levels; and experiences in meal service for various occasions. One hour of lecture and four hours of laboratory per week.

Introduction to scientific principles and practices in the dietary care of patients during various stages of the life cycle. Emphasis on: team approach, nutrition assessment, documenting and charting, diet modification, and counseling.

Independent study in area of specialization.

Advanced study of fundamental nutrition concepts (nutrients, digestion, absorption, metabolism, and fluid): electrolytes, and acid-base balances as they relate to the chemistry and physiology of the human body throughout the life cycle.

Management Principles of Food Service Systems (4) Study of: organization and management theories, functions, and applications; food service organization; safety and sanitation policies; equipment selection, layout, and design; consumer protection laws; regulations, laws, and standards affecting dietetic practice. Three hours of lecture and two hours of laboratory per week.

Comprehensive review of dietetics academic core and pre-professional requirements: emphasis on nutrition, medical nutrition therapy and principles/theories and food service management concepts.

Independent study in area of specialization.

Presentations on professional ethics, American Dietetic Association (ADA) standards, computer applications in problem solving, and interviewing techniques. Oral presentation required.

Independent study in area of specialization.

Learning theories, observations, and techniques used in applying educational methodology, strategies, and competencies related to effective communication and documentations in methods of teaching; interviewing and counseling individuals and groups.

Modifications of normal diets and the application of scientific principles of human nutrition in health and disease; latest developments in dietary treatment of disease; interviewing and counseling, diet instruction; charting. Emphasis on quality assurance, adequacy of modified diets, and nutritional care to patients with clinical problems.

Continuation of FN 432.

Physical and chemical properties of basic food materials and processes by which they are prepared for consumption; application of scientific methods of inquiry to designing, implementing, evaluating, and reporting research results. Research paper required.

Fundamentals of nutritional care delivery systems in community health programs and services with special references to nutritional problems of indigent population groups. Practical approach to nutrition education, interviewing, counseling, and changing food habits.

Comprehensive study of the fi eld of Dietetics and Nutrition. Required Senior Exit Exam.

Independent study in area of specialization.

Application of organization and management principles and techniques of financial management in food service systems. Emphasis on budgets, operating costs, forecasting, computer applications, quality assurance, and procurement.

Independent study in area of specialization.

Application of principles of menu planning and large quantity food processing, production, and distribution according to established quality standards for individuals and groups in health and disease.

Laboratory experiences in quantity food production and merchandising.