Nutrition and Dietetics (NTRN)

Discusses career and educational pathways for dietetic technicians and registered dietitians. Introduces students to the health care team concept and describes the roles of health professionals. Covers ethical issues in health care and nutrition. Introduction to medical terminology.

A study of the science of nutrition including the chemical structure, function, digestion, absorption, and metabolism of nutrients. Class discussion will emphasize how poor dietary habits contribute to the formation of diseases associated with the Western diet. Students critically analyze their own diets with respect to nutritional content and adequacy.

Applies the principles of nutrition assessment, menu planning, and the nutrition care process to meet the needs of individuals and groups with a variety of nutritional requirements.

Introduces principles of institutional food service management. Includes fundamentals of menu planning, recipe standardization, purchasing, production, equipment, quality control, marketing, and use of computers in food service.

Presents and applies basic food preparation, basic food science, cooking equipment, menu planning, developing and testing quality food products.

Covers the stages of the life cycle including the nutritional needs for growth, development and normal functioning of individuals. The stages include preconception, pregnancy, lactation, infancy, toddler, school-age children, adolescent, adulthood and aging adulthood. It includes age-specific conditions and interventions.

Provides a community approach to nutrition education. Students will develop skills in presenting nutrition education programs to small groups or classes.

Focuses on the physiological principles and nutritional needs of more complex conditions. Increases medical terminology vocabulary.

Focuses on the management principles utilized in nutrition and dietetics including the overview of management; tools for managers; human resources management; managing financial resources and new directions in management.

Introduces basic skills and competencies in the delivery of food and nutrition care through classroom theory, clinically supervised practice and simulations/hands-on lab. Students are required to complete 150 hours of supervised practice in food service, clinical and/or community nutrition programs.

Refines student skills and competencies in the delivery of food and nutrition care through classroom theory, clinically supervised practice and simulations/hands-on lab. Students are required to complete 150 hours of supervised practice in food service, clinical and/or community nutrition programs.

Refines student skills and competencies in the delivery of food and nutrition care through classroom theory, clinically supervised practice and simulations/hands-on lab with a focus on the development of professional skills. Students are required to complete 150 hours of supervised practice in food service, clinical and/or community nutrition programs.