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DIETETICS (DIET-51.3199)

DIET 111. Food and Nutrition. 3-3-0. Prerequisites: Eligibility for ENGL 101 and MATH 101 or higher. Scientific principles in the selection, preparation and serving of foods to conserve nutritive values. General information relative to normal nutrition and meal planning. (51.3199)

DIET 115. Healthy Food Preparation. 2-1-2. Prerequisite: C or better in MATH 100 or MATH 101. Principles and application of food selection, preparation, and service in regards to maintaining optimum levels of nutritive value as well as food preparation methods to promote a healthier lifestyle. (51.3199)

DIET 120. Orientation to Dietetics Profession. 1-1-0. Prerequisites: Completion of 15 hours non-remedial coursework to include “C” or better in both ENGL 101 and MATH 101 or higher.  For DIET  majors only. The process of becoming a registered dietitian; history of the profession; current and future trends; and development of a personal portfolio. (51.3199)

DIET 200. Applied Nutrition. 3-3-0. Prerequisite: Completion of 30 hours non-remedial coursework to include “C” or better in both ENGL 101 and non-remedial math.  Basic nutrition related to food and health problems in the present socio economic and cultural environment. Emphasis on the practical application of the science of nutrition.    (51.3199)

DIET 201. Applied Nutrition Laboratory. 1-0-3. Prerequisite: Credit or registration in DIET 200. For DIET majors only. Application of anthropometric, nutritional and dietary assessment techniques; dietary modification for special needs; report building; computer applications. (51.3199)

DIET 211. Nutrition and Health Education. 2-2-0. Basic nutrition and health concepts for individuals and schools.   (51.3199)

DIET 215. Meal Management. 3-1-6. Prerequisite: C or better in DIET 111. The application of scientific principles in planning, preparing, and serving meals for the family. (51.3199)

DIET 264. Food Science. 3-2-3. Prerequisite: C or better in DIET  215. Basic concepts and principles of food science and their application to food processing, preparation, selection, preservation, distribution and use.  (51.3199)

DIET 301. Institutional Planning and Purchasing. 3-3-0. Prerequisite:  MKTG 300. Management application using food standards, procurement methods, marketing strategies, and cost analysis; writing food and equipment specifications and planning kitchen layouts.  (51.3199)

DIET 305. Nutrition through the Life Cycle. 3-3-0. Prerequisite: C or better in DIET 200. Study of nutritional needs through the life cycle. Principles of nutrition spplied to meeting the unique needs resulting from physiological changes related to pregnance, lactation, infancy, childhood, adolescence and aging. Factors related to the development of food behaviors at various life stages will be explored. (51.3199)

DIET 316. Organization and Management. 3-3-0. Co-requisite: DIET 301. Organizational structure of various group care institutions and the management of a food service department.  (51.3199)

DIET 330. Health Beliefs and Practices in a Diverse Society. 3-3-0. Prerequisite: Junior standing. An examination of food and practices habits and health beliefs in the context of the heterogeneous population of the United State. Designed to increase multicultural awareness. (51.3199)

DIET 390. Community Nutrition. 3-3-0. Prerequisite: Credit or registration in DIET 215 and 305. Components of health care systems: communications, evaluations, nutrition care delivery, and laws and regulations.  (51.3199)

DIET 404. Quantity Food Production. 3-1-6. Prerequisites: C or better in DIET 301 and 316. Laboratory designed to simulate a commercial food enterprise. Menu planning, purchasing, standardization of recipes, production, portion control and costing, sanitation, work simplifications, and merchandising. Emphasis on quality control.  (51.3199)

DIET 410. Advanced Nutrition. 3-3-0. For DIET majors only. Prerequisites: C or better in DIET 305 and credit or registration in CHEM 208. An integrated approach to the study of nutrition focusing on current research.  (51.3199)

DIET 416. Medical Nutrition Therapy I. 3-3-0. For DIET majors only. Prerequisites: DIET 410. The Nutrition Care Process, nutritional assessment,   nutrition counseling skills, and dietary modifications related to biochemical and physiological changes for selected diseases.  (51.3199)

DIET 418. Medical Nutrition Therapy II. 3-3-0. For DIET majors only. Prerequisite: DIET 416. Dietary modifications related to biochemical and physiological changes for selected diseases. Sp only. (51.3199)

DIET 419. Medical Nutrition Therapy II Laboratory. 1-0-3. Prerequisite: Credit or registration in DIET 418.  (51.3199)

DIET 450. Special Topics. (1-1-0.) Prerequisite: Senior standing in Dietetics and permission of Didactic Program Director. Selected topics in dietetics. May be repeated for credit if content differs. (51.3199)

DIET 451. Special Topics. (2-2-0). Prerequisite: Senior standing in Dietetics and permission of Didactic Program Director. Selected topics in dietetics. May be repeated for credit if content differs. (51.3199)

DIET 459. Senior Seminar. 2-2-0. For dietetics majors only. Preparation for a professional career in dietetics. (51.3199)

DIET 495. Practicum in Dietetics. 2-0-10. Prerequisite: Permission of Program Director. Supervised practicum in a dietetics’ setting at an approved facility.   (51.3199)

 

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