DIET 111. Introductory Foods. 3-3-0. Prerequisites: Eligibility for ENGL 101 and non-remedial Mathematics. 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 113. Introductory Foods Lab. 2-1-3. Co-registration or C or better in DIET 111. The application of scientific principles in planning, preparing, and serving food to individuals and groups. Principles of food safety leading to certification. (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. Degree credit cannot be earned in this course and DIET 202. (51.3199)
DIET 201. Applied Nutrition Laboratory. 1-0-3. Prerequisite: Credit or registration in DIET 200 or DIET 202. For DIET majors only. Application of anthropometric, nutritional and dietary assessment techniques; dietary modification for special needs; report building; computer applications. (51.3199)
DIET 202. Introduction to Human Nutrition and Metabolism. 3-3-0. Prerequisites: DIET majors only and completion of 30 hours non-remedial coursework to include a C or better in both ENGL 101 and non-remedial Mathematics. Basic concepts of human nutrition including nutrient digestion, absorption, and metabolism with an emphasis on nutrition for health promotion and disease prevention. Degree credit cannot be earned in this course and DIET 200. (51.3199)
DIET 211. Nutrition and Health Education. 2-2-0. Basic nutrition and health concepts for individuals and schools. (51.3199)
DIET 264. Food Science. 3-2-3. Prerequisite: C or better in DIET 113. Basic concepts and principles of food science and their application to food processing, preparation, selection, preservation, distribution and use. (51.3199)
DIET 300. Nutrition Education and Counseling. 3-3-0. Prerequisites: C or better in DIET 201 and permission of Didactic Program Director. Nutrition education and counseling skills needed for serving ethnically diverse individuals and groups. (51.3199)
DIET 301. Institutional Planning and Purchasing. 3-3-0. 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 or 202. Study of nutritional needs through the life cycle. Principles of nutrition applied to meeting the unique needs resulting from physiological changes related to pregnancy, 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. 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. Prerequisites: C or better in DIET 113 and 200 or 202, and permission of Didactic Program Director. Components of health care systems: communications, evaluations, nutrition care delivery, and laws and regulations. (51.3199)
DIET 395. Nutrition Assessment. 3-3-0. Prerequisite: C or better in DIET 300. Study of the systematic approach to providing high quality nutrition care through the use of nutrition assessment. (51.3199)
DIET 400. Research in Dietetics I. 2-2-0. Prerequisite: C or better in DIET 390. Dietetics majors and senior standing. Selected research topics under faculty supervision to develop hypothesis, design a research project and write a research proposal. (51.3199)
DIET 401. Research in Dietetics II. 1-1-0. Prerequisite: C or better in DIET 400. Selected research topics under faculty supervision to collect and analyze data and write research report of findings. (51.3199)
DIET 404. Quantity Food Production. 3-2-3. 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 411. Advanced Nutrition I: Macronutrients. 3-3-0. For DIET majors only. Prerequisites: C or better in DIET 305, BIOL 116 and BIOL 205, and permission of Didactic Program Director. Metabolism of the macronutrients, carbohydrate, lipids and protein in humans integrating physiology, biochemistry, and nutrition with a focus on maintaining optimal health and preventing disease. (51.3199)
DIET 412. Advanced Nutrition II: Micronutrients. 3-3-0. For DIET majors only. Prerequisites: C or better in DIET 411 and credit or registration in CHEM 208. Metabolism of the micronutrients and phytochemicals in humans integrating physiology, biochemistry and nutrition with a focus on maintaining optimal health and preventing disease. (51.3101)
DIET 416. Medical Nutrition Therapy I. 3-3-0. For DIET majors only. Prerequisites: C or better in DIET 395, 411, 412 and CHEM 208. 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: C or better in 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. For DIET majors only. Prerequisite: Credit or registration in DIET 418. Applying the Nutrition Care Process and Dietary modifications related to biochemical and physiological changes for selected diseases. (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. Prerequisite: C or better in DIET 390. Preparation for a professional career in dietetics. (51.3199)
DIET 502. Leadership in Clinical Nutrition. 3-3-0. Essential elements in developing leadership skills, strategic planning, and team performance to support career development and professional leadership activity in clinical nutrition. (51.3101)
DIET 503. Food Systems Management. 3-3-0. Advanced food systems management including quality control, human resources, budgeting, and procurement. (51.3101)
DIET 504. Public Policy and Advocacy in Dietetics. 3-3-0. Examines selected issues and focuses on in-depth analysis of vital public policy issues and their integration of economic, political, and administrative perspectives. (51.3101)
DIET 505. Research I. 3-3-0. Selected research topics under faculty supervision to develop a hypothesis, design a research project, and write a research proposal. (51.3101)
DIET 506. Research II. 3-3-0. Prerequisite: DIET 505. Selected research topics under faculty supervision to collect and analyze data and write a research report of findings. (51.3101)
DIET 510. Advanced Counseling and Education Theories. 3-3-0. An in-depth review of theory, practices, and research associated with commonly used clinical theories of counseling. (51.3101)
DIET 511. Nutrition in the Older Adult. 3-3-0. Review of the health issues and nutritional needs of older adults. (51.3101)
DIET 512. Nutrition Entrepreneurship. 3-3-0. Explores the theories and practice of entrepreneurship. (51.3101)
DIET 513. Current Topics in Advanced Nutrition. 3-3-0. Selected topics in advanced nutrition. May be repeated for credit if content differs. (51.3101)
DIET 520. Dietetics Pre-professional Practice I. 3-0-20. Prerequisite: Acceptance into the Dietetic Internship Program. Pre-professional field experience in clinical dietetics, food systems management, and community nutrition which meets the registration requirements of the Academy of Nutrition and Dietetics. (51.3101)
Diet 521. Dietetics Pre-professional Practice II. 6-0-40. Prerequisite: Acceptance into the Dietetic Internship Program. Pre-professional field experience in clinical dietetics, food systems management, and community nutrition which meets the registration requirements of the Academy of Nutrition and Dietetics. (51.3101)
Diet 522. Dietetics Pre-professional Practice III. 6-0-40. Prerequisite: Acceptance into the Dietetic Internship Program. Pre-professional field experience in clinical dietetics, food systems management, and community nutrition which meets the registration requirements of the Academy of Nutrition and Dietetics. (51.3101)
