A study of basic fundamental principles of food selection and preparation. Physical and chemical principles are applied to food preparation, evaluation of products and recipe modifications. Two lectures and two laboratory periods per week.
Examination of how the biological and chemical properties of food and the nature of food systems provide the potential for foodborne illness. Study of specific foodborne illnesses and pathogens, food analysis and handling practices, biotechnology, regulation, and global issues. Three lectures and two laboratory periods per week.
A course introducing the science of nutrition, fundamental knowledge of nutrients, and practical application to properly nourish the body. The course also introduces evidence-based nutritional tools and resources to become informed consumers. This course is designed as an introductory course not requiring an extensive science background.
An exploration into the nutrient requirements and dietary problems for each stage of the lifecycle with an emphasis on infants, children and elderly. A special focus will be placed on teaching techniques and motivation of clients at specific stages of the lifecycle. Case studies will be completed to apply strategies for behavior change to meet unique needs of individuals in specific stages.
Academic and cultural preparation for students participating in a departmental May Seminar Abroad.
This course is an in-depth study of the science behind nutrition as it relates to sport and influence on performance, training, and recovery. Topics covered will include energy expenditure and the role of nutrients during resistance, endurance, and intermittent exercise, hydration recommendations, and use of nutritional supplements for various athletic groups.
A study of chemical properties, function, metabolism, dietary allowances, effects of deficiencies and sources of nutrients. Decision-making relative to contemporary issues in nutrition as related to health, wellness and the lifecycle. Three lectures per week.
A study of local, national, and global environmental nutrition topics, including food production, agriculture, access to food, safety of food and water, and food policy. The connections between nutrition and health, food choices, and a sustainable food system will be explored. This course can also count toward the global studies program and the environmental and sustainability studies program.
A study of the principles of production planning, food preparation, and marketing activities in a food service, including strengths and challenges. This course will provide food safety and food service management certifications. Two lectures and two laboratories per week. This course is associated with an approved PEAK in conjunction with FND 424 and FND 426.
Exploration of nutrition as the science that integrates life processes from the cellular level on through the multi-system operation of the whole organism. Study of pathophysiology as a foundation for medical nutrition therapy.
Application of the nutrition care process of assessment, diagnosis and dietary intervention to both acute and chronic diseases.
Courses covering various topics of interest in this particular discipline. Contact department chair for more information.
Advanced clinical nutrition. Includes a practical experience in a professional setting under the supervision of a registered dietitian. Two lectures per week are scheduled.
An examination of current issues in food and nutrition through individual research projects. Current issues will include topics such as economics, cultural and consumer trends, and technology that will be explored with laboratory projects, library research and field trips.
An exploration of community nutrition problems and the role of the community nutritionist within public health. Emphasis on assessment, planning, implementation and evaluation of nutrition interventions, and the development of nutrition policy within the political system. Includes experiences in community settings. This course is associated with an approved PEAK in conjunction with FN 346 and FND 424.
A study of the types of management positions that nutrition professionals hold, the functions they perform, the roles they play, and the skills required to manage successfully. Students will develop a basic understanding of the structure of organizations along with knowledge of organizational dynamics and the differences between managing and leading.
This course provides an opportunity for individual students to conduct in-depth study of a particular topic under the supervision of a faculty member. Contact the department chair for more information.
This course provides an opportunity for individual students to conduct research in a specific area of study, completed under the direction of a faculty mentor. Specific expectations of the research experience to be determined by the faculty. Repeatable for credit. Prerequisite: consent of instructor.