Introduction to Dietetics and the Academy of Nutrition and Dietetics (AND), including its purpose, membership requirements, professional ethics, by-laws, and career opportunities in dietetics, food service industries, and health care facilities. Class meets for two hours weekly.

Introduction to essential nutrients - their food sources, physiological functions, human needs to meet nutritional requirements at different stages of the life cycle, current nutrition trends and controversies. 3 credit hour course per week.

Introduction to selection, preparation and storage of food based on chemical and physical properties, applying food preparation techniques, understanding food components and their specific nature and behavior during preparation, evaluation of quality in food products. Course includes ServSafe Certification.

Examines nutritional needs during aging due to physiological; factors influencing food intake and nutritional status of the elderly; therapeutic diets for chronic diseases commonly found in older adults.

Examines nutritional needs through the life cycle with emphasis on physiological, metabolic, cultural, environmental, psychosocial, genetic, and environmental factors.

Examines nutritional needs for optimum performance; physical activity and fitness.

Analysis of chemical and physical properties of food, study of ingredient functions and factors affecting food product quality as measured by sensory and objective methods. Research design, data collection.

Discusses cultural beliefs and practices; religion, food supplies, and socioeconomic status and their impact on food choices and nutritional status.

Discusses the role of nutrition in promoting, maintaining and improving health in the community; financial, legislative, political, sociological, and scientific aspects of public and community health; analytical tools, grantsmanship; role of public and private agencies in community nutrition programs.

The application of principles and hands-on experience of counseling, motivational techniques, and communication skills dietetics/nutrition practice.

Discusses the principles in foodservice production systems with emphasis on equipment, principles of safe food handling, quality standards and controls, menu planning, and environmental issues.

The application of principles in foodservice production systems with emphasis on equipment, safe food handling, quality standards and controls, menu planning, and environmental issues.

Discusses management principles with emphasis on how they apply to food systems - human resources, food, equipment and facilities to provide a quality product and service to customers/clients/patients.

Provides training in nutrition status assessment techniques - laboratory methods for collection and interpretation of demographic, dietary, anthropometric, biochemical and clinical data.

Biochemical and molecular aspects carbohydrates, Lipids, and proteins; interrelationship of nutrients; principles determining the nutritional requirements of individuals and clinical applications.

Examines biochemical and molecular aspects of vitamins and minerals; interrelationship of nutrients; principles of determining nutritional requirements of individuals and clinical applications.

The application of the Nutrition Care Process (NCP) and evidence-based practice to specific pathophysiological conditions.

The application of the Nutrition Care Process (NCP) and evidence-based practice to specific pathophysiological conditions.

The application of the Nutrition Care Process (NCP) and evidence-based practice to specific pathophysiological conditions. This course must be taken concurrently with NUTR 461L (Medical Nutrition Therapy Lab II).

The application of the Nutrition Care Process (NCP) and evidence-based practice to specific pathophysiological conditions.

The discussion of current and emerging health and nutrition related issues.