Undergraduate and Graduate Catalog for 2008-2009

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. (51.3101)

DIET 120. Orientation to Dietetics Profession. 1-1-0. Prerequisites: ENGL 101 and MATH 101 or higher. Dietetics majors only. The process of becoming a registered dietitian; history of the profession; current and future trends; and development of a personal portfolio. (51.3101)

DIET 200. Applied Nutrition. 3-3-0. Prerequisite: Credit or registration in ENGL 101. 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 to personal and family decision making. (51.3101)

DIET 201. Applied Nutrition Laboratory. 1-0-3. Prerequisite: Credit or registration in DIET 200. Application of anthropometric, nutritional and dietary assessment techniques; dietary modification for special needs; report building; computer applications. (51.3101)

DIET 211. Nutrition and Health Education. 3-2-3. Basic nutrition and health concepts for individuals and schools. Preparation for emergency situations. American Red Cross certification available. (51.3101)

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. (51.3101)

DIET 264. Food Science. 3-2-3. Prerequisite: DIET 111 or 200. Basic concepts and principles of food science and their application to food processing, preparation, selection, preservation, distribution and use. Sp only. (51.3101)

DIET 301. Institutional Planning and Purchasing. 3-3-0. Prerequisite: MNGT 301 and MKTG 300. Management application using food standards, procurement methods, marketing strategies, and cost analysis; writing food and equipment specifications and planning kitchen layouts. Sp only. (51.3101)

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. (51.3101

DIET 316. Organization and Management. 3-2-2. Co-requisite: DIET 301. Organizational structure of various group care institutions and the management of a food service department. Sp only. (51.3101)

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. (51.3101)

DIET 390. Community Nutrition. 3-3-0. Prerequisite: Credit or registration in DIET 305. Components of health care systems: communications, evaluations, nutrition care delivery, and laws and regulations. Sp only. (51.3101)

DIET 404. Quantity Food Production. 4-2-4. 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. Fa only. (51.3101)

DIET 410. Advanced Nutrition. 3-3-0. Prerequisite: 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. Fa only. (51.3101)

DIET 418. Diet Therapy. 3-3-0. Prerequisite: DIET 410. Dietary modifications related to biochemical and physiological changes during disease. Sp only. (51.3101)

DIET 419. Diet Therapy Laboratory. 1-0-3. Prerequisite: Credit or registration in DIET 418. A laboratory to accompany DIET 418. Sp only. (51.3101)

DIET 459. Senior Seminar. 2-2-0. For dietetics majors only. Preparation for a professional career in dietetics. (51.3101)

DIET 490. Community Nutrition. 3-3-0. Prerequisites: DIET 318 and 320. Components of health care systems: communications, evaluations, nutrition care delivery, and laws and regulations. Sp only. (51.3101)

DIET 495. Practicum in Dietetics. 2-0-10. Prerequisite: Permission of Program Director. Supervised practicum in a dietetics’ setting at an approved facility.  (51.3101)

DIET 500. Advance Nutrition Practice I. 3-2-3. Prerequisite: Acceptance into Dietetic Internship Program. Corequisite: DIET 590. Discussion on current topics in community nutrition programs, management, and foodservice management practices. Fa only. (51.3101)

DIET 501. Advance Nutrition Practice II. 3-2-3. Prerequisite: “C” or better in DIET 591. Corequisite: DIET 592. Discussions on current topics in community nutrition programs, management, and foodservice management practices. Sp Only. (51.3101)

DIET 590. Dietetic Preprofessional Practice I. 6-0-30. Corequisite: DIET 500. Preprofessional field experience in general dietetics, which meets the registration eligibility requirements of the Commission on Dietetics Registration. FA Only. (51.3101)

DIET 591. Dietetic Preprofessional Practice II. 3-1-10. Prerequisites: “C” or better in DIET 500 and 590. Preprofessional field experience in general dietetics, which meets the registration eligibility requirements of the Commission on Ditetetics Registration. Sp intersession only. (51.3101)

DIET 592. Dietetic Preprofessional Practice III. 6-0-30. Corequisite: DIET 501. Preprofessional field experience in general dietetics, which meets the the registration eligibility requirements of the Commission on Dietetics Registration. Sp Only. (51.3101)