NUTRITION
NUTR 108 - BASIC NUTRITION
Fundamentals of human nutrition including biological pathways of nutrients from digestion to metabolism. Computer analysis of personal nutrient intake. Emphasis on nutrition and consumer trends as well as personal wellness and fitness.
3 credits (3 lecture hours), fall and spring semester
NUTR 110 - NUTRITION I
Nutrient and food energy needs of the human biological system. Body processes in the digestion, absorption and utilization of nutrients. Dietary guides for planning nutritionally balanced menus.
Prerequisite: Admission to the dietetic technician, sports nutrition and fitness management, or nursing program or permission of the instructor.
3 credits (3 lecture hours), fall and spring semester
NUTR 115 - HEALTH FIELD
Introduction to health care field, team approach to total health care. Menu development and role of the nutrition professional in trend promotion and management. Exploration of career options. Project work in computerized Nutrition and Wellness Analysis Programs. Laptop computer required.
Pre- or Co-requisite: NUTR 110
2 credits (1 lecture hour, 1 laboratory hour), fall semester
NUTR 120 – INTRODUCTORY FOOD SCIENCE
This course will introduce the basic principles of food science as it applies to today’s food supply and human nutrition needs. Through laboratory experience, the student will gain a broad appreciation for our diverse food supply through exploring the chemical composition, physical properties, and nutritional value of whole and processed foods. Topics include the purpose and techniques of food preparation and preservation, packaging, sensory evaluation of and the quality of food, food safety, food laws, and others in the food and nutrition fields.
Prerequisite: C or better in NUTR 110, ServSafe Certification (May be completed through FSAD 102)
3 credits (2 lecture hours and 2 laboratory hours), spring semester
NUTR 160 - DIET THERAPY
Diet therapy for disease and special conditions. Application of Academy diet principles. Menu planning and menu corrections for various disease states. Physiological reasons for the use of modified diets and nutritional needs of the body during illness.
Co-requisite: NUTR 170 Prerequisite: C or better in NUTR 108 or NUTR 110 3 credits (3 lecture hours, 1 hour recitation), spring semester
NUTR 170 - SUPERVISED FIELD EXPERIENCE I
Nutrition assessment and food production experience with various free-living and institutionally-based populations under the supervision of a Registered Dietitian. The course emphasizes an introduction to assessment and application of theory. Weekly conference hour. Transportation to and from field experience sites. Approved uniform required.
Prerequisites: C grade or better in NUTR 108 or 110, NUTR 115, FSAD 101, FSAD 102
Co-requisite: NUTR 160
3 credits (6 practical hours, 1 lecture hour), spring semester
NUTR 210 - LIFE CYCLE NUTRITION
Nutrition applied to individuals throughout the life span, including pregnancy and lactation, infancy and childhood, adolescence, adulthood and the aged. Emphasis on prevention and wellness models of care.
Prerequisite: C or better in NUTR 108 or 110 and NUTR 160 3 credits (3 lecture hours), fall semester
NUTR 219 – ORIENTATION TO SUMMER FIELD EXPERIENCE
This course is designed to orient the student for successful completion of the 150 supervised practice hours required for NUTR 220 - Summer Supervised Field Experience. The orientation process will assist the student in developing a realistic timeline, to prepare them for meeting the responsibilities of an intern and exposing them to the various forms and reports related to the summer field experience. This course must be successfully completed during the spring semester prior to the summer field experience.
Pre- or Co-requisite: NUTR 160 and NUTR 170 1 credits (1 lecture hour), spring semester
NUTR 220 - SUMMER SUPERVISED FIELD EXPERIENCE
Summer-supervised experience in an appropriate nutritional services department or program. Emphasis is on practical application of theory.
Prerequisite: C or better in NUTR 160, NUTR 170 and NUTR 219 2 credits, fall semester
NUTR 225 - EDUCATIONAL METHODS FOR THE FOOD AND HEALTH CARE FIELDS
Presentation of basic concepts in the educational process through communication skills. Includes: interviewing, writing, presentation and evaluation techniques needed in the Food Service Industry and Health Care fields.
Prerequisite: Senior standing in food or health care curriculum or permission of the instructor.
3 credits (2 lecture hours, one 2 hour recitation), fall semester
NUTR 230 - SUPERVISED FIELD EXPERIENCE II
Nutrition assessment and production experience in a health care facility. Application of theory in planning, implementing, and assessing nutritional care. Weekly conference hour. Transportation to and from clinical. Approved uniform required.
Prerequisites: C or better in NUTR 160, NUTR 170 and NUTR 220 3 credits (6 practical hours, 1 lecture hour), fall semester
NUTR 250 - SPORTS NUTRITION
Application of basic nutrition principles in the development of a total wellness and fitness program and the impact of nutrition on physical activity. Assessment of levels of physiological fitness and nutritional well-being. Prescriptive requirements for nutritional intervention in a total fitness program. Nutrient needs for fitness through the life cycle. Evaluation of current research data regarding nutrition intervention and practices for total health and physical well- being.
Prerequisite: C or better in NUTR 108 or 110
3 credits (3 lecture hours), spring semester
NUTR 260 - MEAL MANAGEMENT: SPA CUISINE
Meal preparation and service with emphasis on meeting spa cuisine parameters are covered in this course, as well as utilizing principles of recipe modification in food preparation and computerized dietary analysis. Presentations focus on current trends in marketing of healthful menus and recipe modification and development.
Prerequisites: FSAD 102 & 255, NUTR 110, NUTR 115 and C or better in NUTR 225
3 credits (1 lecture hours, 4 laboratory hours), spring semester, laboratory fee required. Approved uniform required.
NUTR 270 - SUPERVISED FIELD EXPERIENCE III
Community and food and nutrition experiences in various institutional and agency settings. Application of nutritional principles and assessment skills for various stages of the life cycle. Planning, implementing and assessing nutrition education for target groups. Students are responsible for arranging their own transportation to the field experience sites.
Prerequisites: C or better in NUTR 210, NUTR 225, and NUTR 230
3 credits (6 practical hours, 1 lecture hour), spring semester