Detailed Course Descriptions for the Human Nutrition Program

Size: px
Start display at page:

Download "Detailed Course Descriptions for the Human Nutrition Program"

Transcription

1 1 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Prerequisites Course Description An overview of the interactions among basic disciplines of science and technology which are integrated into the development of more wholesome, stable, and nutritious food products. General principles are stressed using examples which demonstrate the progression of raw agricultural commodities through the integrated technologies which result in commercial food products NUTR231 Human Nutrition Credit (Contact) Hours 3CH (3 Theory) Prerequisites CHEM 351 Course Description This course emphasizes the physiological and biochemical aspects of vitamins, minerals, fiber, energy and macronutrients. Students are introduced to topics of current human nutrition interests e.g. antioxidants, eicosanoids. Students are trained in this course to use interactive electronic learning and literature searching strategies

2 2 NUTR 319 Quantity Food Production & Equipment Credit (Contact) Hours 3 CH(2 Theory, 2 lab) Prerequisites NUTR 321 Course Description Principles of quantity food production and presentation, including stocks, sauces, soups, sandwiches, breakfast preparation, short order cooking, deep fat frying, grilling, meat cutting, vegetable and salad preparation, basic principles and techniques of baking; portion control, yield tests, recipe conversion and costing; principles of sanitation in quantity food production; principles underlying safe operation and cleaning of commercial food equipment. NUTR320 Introduction to Dietetic and Nutrition Practice Credit (Contact) Hours 1 CH (1 Theory) Prerequisites NUTR 221 Course Description This course introduces students to the profession of dietetics and provide overview of the many career directions and opportunities open to dieticians both clinically and in the community.

3 3 NUTR 321 Food Chemistry Credit (Contact) Hours 3 CH(2 Theory, 3 lab) Prerequisites CHEM 351 Course Description This course covers the basic chemical structures and properties of moisture, protein, carbohydrate, lipids, minerals and vitamins and their roles in food systems. Also covered will be the principles of chemical and instrumental methods for the qualitative and quantitative analyses of moisture, protein, carbohydrate, lipids, minerals and vitamins. Students will perform experiments to determine major food components using chemical and instrumental methods. Credit (Contact) Hours Course Designation Prerequisites Course Offering Course Description NUTR329 Nutrition Education and Communications 2 CH(2 Theory) LC NUTR 338 Spring Principles of nutrition communication and education theories applied to individual and group patient education will be addressed. This course aimed at improving students interviewing skills and counseling techniques. The course will discuss the different educational programs that are focused on the improvement of nutritional knowledge, status through increasing positive health behavior.

4 4 NUTR 335 Nutritional Metabolism 1 Credit (Contact) Hours 2 CH(2 Theory) Digestion and absorption of macronutrients. Body fluids and electrolytes balance. Concepts of balance, flux, turnover and metabolic pools. Energy metabolism at the cellular level. Metabolic pathways of synthesis and degradation of lipids, carbohydrates, proteins and amino acids. Macronutrients metabolism in major organs and tissues. Substrate flux in long term and short term fasting. Apoptosis, nutritional genomics NUTR336 Nutritional Metabolism 2 Credit (Contact) Hours 2 CH(2 Theory) Course Description Mechanism of action, metabolism and interaction with other nutrients of water and lipid soluble vitamins, macro minerals, trace elements and ultratrace elements

5 5 NUTR338 Nutrition through the Life Span Credit (Contact) Hours 3 CH(3 Theory) Course Description This course is designed to provide students with a view of the life cycle as a whole, with each life cycle stage supported by the nutrition that is essential for a good development. Nutritional needs are presented on the basis of both physical and psychosocial development. NUTR 340 Assessment of Nutritional Status Credit (Contact) Hours 3 CH(2 Theory, 2 lab) Course Description Practical techniques in evaluation of nutritional status for individuals and groups. Anthropometrics measurements and their reference values. Biochemical indicators of deficiencies, excesses and storage of nutrients in the human body, and their reference values. Evaluation methods of dietary intakes and consumption. Modern techniques for body composition measurements (BIA, DXA, CT, MRI, NAA) will be covered.

6 6 NUTR439 Meal Planning and Evaluation Credit (Contact) Hours 2CH(1Theory, 2 lab) Course Description This course aims to introduce the nutritional value and the characteristics of food groups, principles and guidelines for diet planning, diet planning guides with emphasis on food group plans and exchange lists, and approaches of applying diet planning guides in meals planning and methods of meals evaluation. NUTR441 Food Safety and Quality Control Credit (Contact) Hours 3 CH(2 Theory, 3 lab) Prerequisites NUTR 321 Course Description This course will provide comprehensive information on food safety; food contamination i.e. microbial, chemical, plant and animal adulterants and radioactive materials. Routes of contamination of major food groups, analysis and control. Fields and concepts of the quality systems of foods. Risk analysis and management of the food chain. Sensory properties of foods and statistical means of quality control. Food standards and regulations. National and international agencies related to food control

7 7 NUTR442 Management of food services operations 1 Credit (Contact) Hours 2 CH(2 Theory) Prerequisites NUTR 319 Course Description The course purpose is to introduce management theories and principles, and the effective use of resources in the design and administration of food service facilities. Design of floor plans and equipment selection for various institutional food service operations are included. Consideration is given to operating environmentally safe and efficient facilities with emphasis on sanitation and safety. Administrative and leadership responsibilities of the food service manager are emphasized NUTR443 Management of food services operations 2 Credit (Contact) Hours 2 CH(2 Theory) Prerequisites NUTR 442 Course Description The application of principles of management as they relate to the administration of human, physical and financial resources of food and nutrition services. In addition, emphasis is placed on food costing, labor issues, diversity, marketing, accounting, and budgeting for institutional food service.

8 8 NUTR450 Medical Nutrition Therapy 1 Credit (Contact) Hours 3 CH(3 Theory) Course Description The course provides detailed information on the role of nutrition in prevention and treatment of disease. This course covers conditions most seen in dietetic clinics; obesity, diabetes, dyslipidemia, iron deficiency anemia, osteoporosis and the more common disease of inborn error of metabolism. The disease process, related biochemical issues, nutritional assessment, medical nutrition therapy and food and fluid issues are discussed in details for each disease. NUTR451 Medical Nutrition Therapy 2 Credit (Contact) Hours 3 CH(3 Theory) Prerequisites NUTR 450 Course Description This is the second course in medical nutrition therapy following Medical Nutrition Therapy I. The course introduces students to the etiology of nutrition related diseases of the digestive system. Liver and pancreas, renal system, oncology and metabolic stress and eating disorders. The disease process, related biochemical issues, nutritional assessment, medical nutrition therapy and food and fluid issues are discussed in details for each disease. Enteral and parenteral nutrition support are also covered in this course..

9 9 NUTR454 Medical Nutrition Laboratory 1 Credit (Contact) Hours 1 CH(2 lab) Course Designation LB Course Description This course deals with diseases covered by the course medical nutrition therapy 1 (NUTR351) and should be taken concurrently. Sessions include selfstudy modules, tutorials, case studies and simulated clinical set ups. NUTR453 Medical Nutrition Laboratory 2 Credit (Contact) Hours 1 CH(2 lab) Course Designation LB Prerequisites NUTR 450 Course Description This course deals with diseases covered by the course medical nutrition therapy 2 (NUTR451) and should be taken concurrently. Sessions include selfstudy modules, tutorials, case studies and simulated clinical set ups.

10 10 NUTR456 Professional issues in Dietetics and Nutrition Credit (Contact) Hours 1 CH(1 theory) Prerequisites NUTR 340 Course Description This course covers professional issues and trends affecting dietetics and nutrition practice, planning for professional advancement and conduct Code of Ethics for Dietetic Practice. NUTR457 Public Health Nutrition Credit (Contact) Hours 3 CH(3 theory) Prerequisites NUTR 340 Course Description The study of social, economical and environmental impact on the nutritional status off the community. Nutrition epidemiology. Methods of nutritional surveys. Nutrition surveillance systems. Preventive and control measures for community nutritional problems. Combating chronic problems related to diet. Nutritional and chronic disease in Arab countries with emphasis on GCC. Development of science based and food based dietary guidance. The role of food industry in community nutrition. Food distribution systems.

11 11 NUTR490 Capstone Course Credit (Contact) Hours 3 CH Course Designation SP Prerequisites NUTR 340 AND NUTR 451 and Spring Course Description The student is directed to undertake a clinical or community project in a specific subject under supervision of a staff member. The course is intended to reflect different skills and competencies acquired by the student in different courses. NUTR491 Nutrition Seminar Credit (Contact) Hours 1 CH Course Designation SM Prerequisites NUTR 340 AND NUTR 451 Course Description Students will be required to present a seminar in selected topics in human nutrition and dietetics. Topics will be selected in areas that are currently under active research. Presented by students, faculty and invited speakers.

12 12 NUTR492 Research Methodologies in Human Nutrition Credit (Contact) Hours 1 CH(1 theory) Prerequisites NUTR 340 Course Description Students learn research methods used in nutrition and dietetics research. The course cover study designs e.g. cross sectional, prospective, controlled studies and clinical trials. The course builds up on students knowledge basic knowledge of statistics to introduce students to statistical methods used in these studies. NUTR494 Supervised Dietetic Practice I Credit (Contact) Hours 10 CH Course Designation IN Prerequisites NUTR 490 and Spring Student must have completed 112 CH Course Description Students spend 15 weeks of a total of 30 weeks of supervised dietetic practice (dietetic internship). The program provides interdisciplinary practicum that will prepare dietetic interns to attain entry level competencies in nutrition therapy, food service systems management, and public health nutrition. Students will conduct training during two semesters, rotating through various clinical, public health and foodservice departments. Interns will be required to demonstrate proficiency in a defined set of competencies.

13 13 NUTR495 Supervised Dietetic Practice II Credit (Contact) Hours 10 CH Course Designation IN Prerequisites NUTR 494 and Spring Course Description Students spend 15 weeks of a total of 30 weeks of supervised dietetic practice (dietetic internship). The program provides interdisciplinary practicum that will prepare dietetic interns to attain entry level competencies in nutrition therapy, food service systems management, and public health nutrition. Students will conduct training during two semesters, rotating through various clinical, public health and foodservice departments. Interns will be required to demonstrate proficiency in a defined set of competencies.

FNS Undergraduate Course Descriptions

FNS Undergraduate Course Descriptions These major courses emphasize strengthening skills in communications (oral and written), problem solving, critical thinking and possessing a command for core knowledge. FNS Courses FOSC 0100. WORLD FOOD

More information

Food Sci+Human Nutrition-FSHN (FSHN)

Food Sci+Human Nutrition-FSHN (FSHN) Colorado State University 1 Food Sci+Human Nutrition-FSHN (FSHN) Courses FSHN 125 Food and Nutrition in Health Credits: Nutritional quality and safety of food related to human health. Grade Modes: S/U

More information

Department of Nutrition and Food Sciences (NFSC)

Department of Nutrition and Food Sciences (NFSC) 107 Department of Nutrition and Food Sciences (NFSC) Chairperson: Professors: Associate Professor: Assistant Professors: Lecturers: Instructors: Research Associate: Visiting Professor Olabi, Ammar Hwalla,

More information

GRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015

GRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015 GRADUATE PROGRAMS IN HUMAN NUTRITION COURSE DESCRIPTIONS 2014-2015 The following table shows the planned course offerings for the 2014-2015 academic year. Courses are subject to change. Summer 2014 Fall

More information

Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology

Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology The Master Degree in Food Science and Technology / Department of Nutrition and Food Technology,

More information

FOUNDATION KNOWLEDGE AND SKILLS

FOUNDATION KNOWLEDGE AND SKILLS COMMISSION ON ACCREDITATION FOR DIETETICS EDUCATION AMERICAN DIETETIC ASSOCIATION FOUNDATION KNOWLEDGE AND SKILLS AND COMPETENCY REQUIREMENTS FOR ENTRY-LEVEL DIETITIANS Individuals interested in becoming

More information

Department of Food and Nutrition

Department of Food and Nutrition Department of Food and Nutrition Faculties Professors Lee-Kim, Yang Cha, Ph.D. (M.I.T., 1973) Nutritional biochemistry, Antioxidant vitamins, Fatty acid metabolism, Brain development, and Hyperlipidemia

More information

Foods and Nutrition Published on Programs and Courses (http://www.upei.ca/programsandcourses)

Foods and Nutrition Published on Programs and Courses (http://www.upei.ca/programsandcourses) Discover the diverse role of foods and nutrients in human health. Overview Intimate class sizes, experienced professors, and real world application meet in the Bachelor of Science in at the University

More information

I am delighted that you have chosen Qatar University, Department of Health Sciences to study for your Bachelor s degree in Human Nutrition.

I am delighted that you have chosen Qatar University, Department of Health Sciences to study for your Bachelor s degree in Human Nutrition. TABLE OF CONTENTS WELCOME FROM THE HNP DIRECTOR Dear Human Nutrition Students, I am delighted that you have chosen Qatar University, Department of Health Sciences to study for your Bachelor s degree in

More information

College of Agriculture, School of Human Environmental Sciences

College of Agriculture, School of Human Environmental Sciences NOTE: The NFS (Nutrition and Food Science) prefix will change to () effective Spring 2013. * 101 HUMAN NUTRITION AND WELLNESS. (3) Food composition, digestion, absorption and metabolism as related to selection

More information

Specialization - I : Clinical Nutrition and Dietetics Papers are given. with Subject paper code A. Specialization -II :

Specialization - I : Clinical Nutrition and Dietetics Papers are given. with Subject paper code A. Specialization -II : Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B. (DFN21A)

More information

Tuskegee University College of Agriculture, Environment and Nutrition Sciences Master of Science (MS) in Food and Nutritional Sciences

Tuskegee University College of Agriculture, Environment and Nutrition Sciences Master of Science (MS) in Food and Nutritional Sciences Tuskegee University College of Agriculture, Environment and Nutrition Sciences Master of Science (MS) in Food and Nutritional Sciences Contact Information: Dr. Ralphenia D. Pace, Head; gherdp@mytu.tuskegee.edu;

More information

Department of Nutrition, Food Studies & Public Health COURSE BOOK 2008-2009

Department of Nutrition, Food Studies & Public Health COURSE BOOK 2008-2009 Department of Nutrition, Food Studies & Public Health COURSE BOOK 2008-2009 35 West 4 th Street, 10 th Floor New York, NY 10012-1172 Tel 212-998-5580 Fax 212-995-4194 nutrition@nyu.edu http://steinhardt.nyu.edu/nutrition

More information

EXERCISE SCIENCE AND NUTRITION

EXERCISE SCIENCE AND NUTRITION EXERCISE SCIENCE AND NUTRITION BEAU GREER, PH.D., CSCS, DIRECTOR Phone: 203-396-8064 Fax: 203-365-4723 Email: greerb@sacredheart.edu Program Rationale The program offers graduate level study in exercise

More information

BACHELOR OF NUTRITION and DIETETICS (112 Credit Hours)

BACHELOR OF NUTRITION and DIETETICS (112 Credit Hours) CURRICULUM BACHELOR OF NUTRITION and DIETETICS (112 Credit Hours) First Semester CHEM 117 General Chemistry 3 PHYS 131 Physics 2 HESC 101 Principles of Anatomy and Physiology 3 BIOL 107 Basic Biology 2

More information

Nutrient Reference Values for Australia and New Zealand

Nutrient Reference Values for Australia and New Zealand Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,

More information

Academic Program Requirements

Academic Program Requirements Academic Program Requirements The program of study is planned by the student in consultation with his/her advisor, and includes the following areas: Core courses, Guided Electives, and Master s Thesis

More information

Campus Office Hours: By Appt. Only

Campus Office Hours: By Appt. Only Course Information Instructor Information College: XXX Course Title: Nutrition and Diet Therapy Instructor: Semester/Year: xxx E-Mail Address: Course number: BIOL1322 Telephone: Section number: xxx Online

More information

Unit Plan for Assessing and Improving Student Learning in Degree Programs

Unit Plan for Assessing and Improving Student Learning in Degree Programs Unit Plan for Assessing and Improving Student Learning in Degree Programs Unit: Department of Food Science and Human Nutrition Unit Head approval: Yes Date: 5/8/08 SECTION 1: PAST ASSESSMENT RESULTS Brief

More information

Certified Nutritionist Career Information. The Four Different Types of Nutritionist Specialties

Certified Nutritionist Career Information. The Four Different Types of Nutritionist Specialties Certified Nutritionist Career Information A certified nutritionist will work with clients who desire to eat a healthier diet in order to lose weight or improve their overall health. The job of the nutritionist

More information

Master s Programs Department of Nutrition & Food Science

Master s Programs Department of Nutrition & Food Science Revised Sep 2012 Master s Programs Department of Nutrition & Food Science Admission to this program is contingent upon admission to the Graduate School. In addition students entering must have completed

More information

NUTR& 101 General Nutrition

NUTR& 101 General Nutrition NUTR& 101 General Nutrition Instructor: Jill Emigh Email Address: jill.emigh@wwcc.edu Phone: (509) 527-4558 Course Description (taken from the WWCC catalog) The study of food and nutrients and the application

More information

University of Central Oklahoma Dietetic Internship Clinical Rotation Schedule Summary

University of Central Oklahoma Dietetic Internship Clinical Rotation Schedule Summary University of Central Oklahoma Dietetic Internship Clinical Rotation Schedule Summary Level 1 Medicine/Surgery: Week 1: Day 1: Hospital Orientation (Review Policies & Procedures, charting method, MNT Manual

More information

National curriculum for the Bachelor's Degree Programme in Nutrition and Health WWW.UVM.DK

National curriculum for the Bachelor's Degree Programme in Nutrition and Health WWW.UVM.DK National curriculum for the Bachelor's Degree Programme in Nutrition and Health WWW.UVM.DK Table of contents Bachelor in nutrition and health... 4 The professional field of a bachelor in nutrition and

More information

Nutrition Education Competencies Aligned with the California Health Education Content Standards

Nutrition Education Competencies Aligned with the California Health Education Content Standards Nutrition Education Competencies Aligned with the California Health Education Content Standards Center for Nutrition in Schools Department of Nutrition University of California, Davis Project funded by

More information

BSc (Hons)/MSc Nutritional Sciences - SC527 (Under Review)

BSc (Hons)/MSc Nutritional Sciences - SC527 (Under Review) BSc (Hons)/MSc Nutritional Sciences - SC527 (Under Review) Specific Titles: BSc (Hons) /MSc Nutritional Sciences BSc (Hons) Nutritional Sciences (Specialisation: Dietetics) 1. Rationale and Objectives

More information

Academic Program Requirements. Guided Electives (choose 3 credit hours from the following): - 3 credits minimum*

Academic Program Requirements. Guided Electives (choose 3 credit hours from the following): - 3 credits minimum* Academic Program Requirements The program of study is planned by the student in consultation with his/her advisor, and includes the following areas: Core courses, Guided Electives, and Master s Thesis

More information

DEPARTMENT OF HUMAN SERVICES AND CONSUMER SCIENCES

DEPARTMENT OF HUMAN SERVICES AND CONSUMER SCIENCES DEPARTMENT OF HUMAN SERVICES AND CONSUMER SCIENCES The Department of Human Services and Consumer Sciences was formerly known as the Department of Home Economics at Texas Southern University. Through this

More information

University of Southern California, Coordinated Program in Nutrition and Dietetics Leonard Davis School of Gerontology Master of Science Degree:

University of Southern California, Coordinated Program in Nutrition and Dietetics Leonard Davis School of Gerontology Master of Science Degree: University of Southern California, Coordinated Program in Nutrition and Dietetics Leonard Davis School of Gerontology Master of Science Degree: Nutrition, Healthspan and Longevity The Master of Science

More information

Master of Science in Nutrition and Wellness Curriculum

Master of Science in Nutrition and Wellness Curriculum Master of Science in Nutrition and Wellness Curriculum The online Master of Science in Nutrition and Wellness requires 66 credits of graduate-level coursework consisting of 38 credits of foundation courses

More information

California State University, Northridge

California State University, Northridge California State University, Northridge The People Profession What is FCS? Family & Consumer Sciences is the study of the relationships among people and their personal environments. Students who major

More information

Master of Science Degree Area: Nutrition, Dietetics and Food Science

Master of Science Degree Area: Nutrition, Dietetics and Food Science The People Profession California State University, Northridge What is FCS? Family & Consumer Sciences is the study of the relationships among people and their personal environments. Students who major

More information

DOW UNIVERSITY OF HEALTH SCIENCES School of Public Health PROGRAM SPECIFICATION BACHELOR OF SCIENCE IN NUTRITION

DOW UNIVERSITY OF HEALTH SCIENCES School of Public Health PROGRAM SPECIFICATION BACHELOR OF SCIENCE IN NUTRITION DOW UNIVERSITY OF HEALTH SCIENCES School of Public Health PROGRAM SPECIFICATION BACHELOR OF SCIENCE IN NUTRITION PREAMBLE: International ranking on the basis of health indicators places Pakistan at the

More information

Nutrition and Food Science majors gain knowledge and skills in medical nutrition, sports nutrition,

Nutrition and Food Science majors gain knowledge and skills in medical nutrition, sports nutrition, Nutrition and Food Sciences Program BS in Nutrition and Food Sciences Options in: General Dietetics Food Administration Minor in Foodservice Administration Minor in Nutrition MS in Nutritional Science

More information

CLINICAL NUTRITION (Curriculum Code HOND-CNU40)

CLINICAL NUTRITION (Curriculum Code HOND-CNU40) Department of Nutrition, Food Studies, and Public Health 35 West 4th Street, 10th Floor New York, NY 10012-1172 MASTER OF SCIENCE (M.S.) DEGREE IN NUTRITION & DIETETICS with a Concentration in CLINICAL

More information

A. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition)

A. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition) A. Course Proposal for GE Natural Science (HUMN NTR 2210, The Science of Human Nutrition) I. COURSE DESCRIPTION HUMN NTR 2210, The Science of Human Nutrition, is proposed as a 3 credit semester equivalent

More information

Health Sciences Education Guide For individuals interested in becoming International Board Certified Lactation Consultants

Health Sciences Education Guide For individuals interested in becoming International Board Certified Lactation Consultants Health Sciences Education Guide For individuals interested in becoming International Board Certified Lactation Consultants As an International Organisation, IBLCE uses British English in its publications.

More information

PROGRAM STRUCTURE AND STUDY PLAN, COURSE DESCRIPTIONS, PROGRAM SPECIFICATION, AND COURSE SPECIFICATIONS. Department of Nutrition

PROGRAM STRUCTURE AND STUDY PLAN, COURSE DESCRIPTIONS, PROGRAM SPECIFICATION, AND COURSE SPECIFICATIONS. Department of Nutrition Kingdom of Saudi Arabia National Commission for Academic Accreditation & Assessment PROGRAM STRUCTURE AND STUDY PLAN, COURSE DESCRIPTIONS, PROGRAM SPECIFICATION, AND COURSE SPECIFICATIONS for the Department

More information

NUTRITION & DIETETICS, Dietetics Option

NUTRITION & DIETETICS, Dietetics Option NUTRITION & DIETETICS, Dietetics Option Effective Fall 2010 College of the Environment & Life Sciences (CELS) Department: UC Advisor: Option: Credits: Nutrition and Food Sciences (NFS), 874-2253, http://cels.uri.cels/nfs

More information

Bachelor of Science in Nursing Transfer Admission Information Packet. Preferred Application Deadlines

Bachelor of Science in Nursing Transfer Admission Information Packet. Preferred Application Deadlines Bachelor of Science in Nursing Transfer Admission Information Packet Preferred Application Deadlines Spring Semester: December 1 Fall Semester: February 15 Please read this Information Packet carefully

More information

Clinical Nutrition and Dietetics Papers are given with Subject paper code A.

Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B. (DFN21A)

More information

Nutrition for Health and Human Performance

Nutrition for Health and Human Performance Nutrition f Health and Human Perfmance Mission: The Master s of Science degree track in Exercise Physiology entitled "Nutrition f Health and Human Perfmance" was designed to develop an interface between

More information

Master of Science in Human Nutrition ONLINE AND ON CAMPUS WEEKEND PROGRAMS

Master of Science in Human Nutrition ONLINE AND ON CAMPUS WEEKEND PROGRAMS Master of Science in Human Nutrition ONLINE AND ON CAMPUS WEEKEND PROGRAMS A Dynamic Program Established in 1977, University of Bridgeport s Master of Science in Human Nutrition distinguished itself from

More information

Vitamin C. B Vitamins. Potassium. Dietary fibre. Phytonutrients

Vitamin C. B Vitamins. Potassium. Dietary fibre. Phytonutrients POTATO NUTRITION POTATO NUTRITION Potatoes are a valuable source of nutrients including a range of vitamins, minerals and dietary fibre (refer full Nutrition Information Panel for details). Nutrients are

More information

Curriculum Overview:

Curriculum Overview: Curriculum Overview: The following courses must be completed by all Certified Nutrition Specialist candidates. Courses cannot fulfill multiple curriculum requirements, however, excess nutrition science

More information

Non-Thesis Option. Directed Research Option. Thesis Option

Non-Thesis Option. Directed Research Option. Thesis Option Dr. Stephen Stewart, Department Head Dr. M. Theresa Wessel, Graduate Coordinator For information, call (540) 568Ð650 http://www.jmu.edu/healthsci Professors Bopp, Brevard, Koslow, Stewart, Travis, Wessel

More information

Food Service/Culinary Arts

Food Service/Culinary Arts Food Service/Culinary Arts #09213 Grades 10-12 To prepare students for occupations concerned with the preparation and service of food. Content may include: opportunities in the food service industry; career

More information

GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS Importance of Food Exchange Lists and Perspectives for the Future *

GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS Importance of Food Exchange Lists and Perspectives for the Future * 57 GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS Importance of Food Exchange Lists and Perspectives for the Future * Hiroshi KAJINUMA** Asian Med. J. 44(2): 57 63, 2001 Abstract: Food Exchange List

More information

Home Ec/Vocational HE

Home Ec/Vocational HE Home Ec/Vocational HE The following matrix indicates those courses deemed transferable among institutions listed across the top of the matrix. The numbers on the matrix represent the number of semester

More information

Field 011: Career and Technical Education Family and Consumer Sciences Assessment Blueprint

Field 011: Career and Technical Education Family and Consumer Sciences Assessment Blueprint Field 011: Career and Technical Education Family and Consumer Sciences Assessment Blueprint Domain I Family Studies, Human Development, and Education 0001 Career, Community, and Family Connections (Standard

More information

Nutritional Deficiencies & Management in IBD. Kathy Vagianos, RD, MSc Research Dietitian Health Sciences Centre

Nutritional Deficiencies & Management in IBD. Kathy Vagianos, RD, MSc Research Dietitian Health Sciences Centre Nutritional Deficiencies & Management in IBD Kathy Vagianos, RD, MSc Research Dietitian Health Sciences Centre Presentation Overview The Types of IBD Basics of Digestion and Absorption Key Nutrient Deficiencies

More information

Master of Science Degree in Clinical Nutrition

Master of Science Degree in Clinical Nutrition Master of Science Degree in Clinical Nutrition 1. PROGRAMME OBJECTIVE A decade of rapid urbanization, a more sedentary lifestyle and change of food habits, has precipitated multiple health problems, in

More information

Graduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine. Graduate Certificate. Metabolic & Nutritional Medicine

Graduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine. Graduate Certificate. Metabolic & Nutritional Medicine Graduate and Postdoctoral Affairs School of Biomedical Sciences College of Medicine Graduate Certificate in Metabolic & Nutritional Medicine Graduate Certificate Metabolic & Nutritional Medicine Purpose

More information

HAP 554 53526 B Research Writing for Health Professionals Online J. Cawley -----

HAP 554 53526 B Research Writing for Health Professionals Online J. Cawley ----- Stony Brook University PA Post-Professional Masters Program Current Course Offerings (courses are subject to change) Bold courses are core courses for the PA Post-Professional Masters Program Asterisk

More information

FOODS & NUTRITION (Curriculum Code HOND-FNU)

FOODS & NUTRITION (Curriculum Code HOND-FNU) Department of Nutrition, Food Studies, and Public Health 35 West 4th Street, 10th Floor New York, NY 10012-1172 MASTER OF SCIENCE (M.S.) DEGREE IN NUTRITION & DIETETICS with a Concentration in FOODS &

More information

Graduate Catalog 2013-2014 Food and Nutrition / 236 FOOD AND NUTRITION

Graduate Catalog 2013-2014 Food and Nutrition / 236 FOOD AND NUTRITION Graduate Catalog 2013-2014 Food and Nutrition / 236 FOOD AND NUTRITION COLLEGE OF AGRICULTURAL SCIENCES Graduate Faculty: Apgar, Gary A., Associate Professor and Interim Chair, Ph.D., Virginia Polytechnic

More information

Master of Science in Kinesiology (MS-KIN)

Master of Science in Kinesiology (MS-KIN) Program Description Master of Science in Kinesiology (MS-KIN) The Master of Science in Kinesiology (MS-KIN) is a 30-31 unit accelerated graduate program designed especially for young professionals and

More information

Preparation "Dietitian and Nutritionist Overview"

Preparation Dietitian and Nutritionist Overview Dietitian and Nutritionist Overview The Field - Preparation - Day in the Life - Earnings - Employment - Career Path Forecast - Professional Organizations The Field Dietitians and nutritionists plan food

More information

Graduate Certificate Pre-Med Program Course Descriptions For Year 2015-2016 FALL

Graduate Certificate Pre-Med Program Course Descriptions For Year 2015-2016 FALL Graduate Certificate Pre-Med Program Course Descriptions For Year 2015-2016 FALL COURSE TITLE: BIOCHEMISTRY COURSE NUMBER: 5104 This course emphasizes biochemical compounds, processes and systems, designed

More information

Dietetics Professionals

Dietetics Professionals Dietetics Professionals Who are they? Where do you find them? What do they do? Careers in Dietetics: The Sky Is the Limit http://www.youtube.com/watch?v=rp9k6uulhgg&feature=channel _page Who are dietitians?

More information

CLINICAL NUTRITION (Curriculum Code GECNU002) 40 credits

CLINICAL NUTRITION (Curriculum Code GECNU002) 40 credits Steinhardt School of Culture, Education, and Human Development DEPARTMENT OF NUTRITION, FOOD STUDIES AND PUBLIC HEALTH 411 Lafayette Street, 5 th Floor New York, NY10003 MASTER OF SCIENCE (MS) DEGREE IN

More information

The University of North Texas Dining Services White Paper: A Vegan Diet

The University of North Texas Dining Services White Paper: A Vegan Diet The University of North Texas Dining Services White Paper: A Vegan Diet Contents What is a Vegan? Reasons to be Vegan A Vegan Diet Health Benefits of a Vegan Diet Nutritional Concerns for Vegans Trends

More information

Carbohydrates are the major part of most human diets.

Carbohydrates are the major part of most human diets. Carbohydrates Carbohydrates are the major part of most human diets. There are 2 types of carbohydrates. Complex carbohydrates Include starches and some forms of fiber. About 50% of your diet should come

More information

Community Health. Graduate Degree Programs. Admission. University of Illinois at Urbana-Champaign 1

Community Health. Graduate Degree Programs. Admission. University of Illinois at Urbana-Champaign 1 University of Illinois at Urbana-Champaign 1 Community Health Department of Kinesiology & Community Health Head of the Department: Wojtek Chodzko-Zajko Director of Graduate Studies: Steven Petruzzello

More information

Program Handbook Nutrition and Dietetics Major Department of Nutrition and Food Sciences 2014-15

Program Handbook Nutrition and Dietetics Major Department of Nutrition and Food Sciences 2014-15 Program Handbook Nutrition and Dietetics Major Department of Nutrition and Food Sciences 2014-15 Topics: Page: NFS Department and Field of Nutrition and Dietetics 2 Undergraduate Major 3 Admission and

More information

COURSE TITLE COURSE DESCRIPTION

COURSE TITLE COURSE DESCRIPTION COURSE TITLE COURSE DESCRIPTION CH-00X CHEMISTRY EXIT INTERVIEW All graduating students are required to meet with their department chairperson/program director to finalize requirements for degree completion.

More information

Course Outline. Department: Nutrition and Food Service Management. Course: NUTR 2500

Course Outline. Department: Nutrition and Food Service Management. Course: NUTR 2500 Course Outline Department: Nutrition and Food Service Management Course: NUTR 2500 Section: W01 Course Title: Sports Nutrition Credits: 3 Semester Year: 2011 Days/Hours/Classroom: On-Line Instructor Contact

More information

Effects of macronutrients on insulin resistance and insulin requirements

Effects of macronutrients on insulin resistance and insulin requirements Effects of macronutrients on insulin resistance and insulin requirements Dr Duane Mellor RD Assistant Professor in Dietetics, The University of Nottingham, UK Outline of Discussion Issues of determining

More information

Approved Hass Avocado Nutrition Copy Points as of 10/23/15 (Content updated with revised and newly approved nutrition copy points)

Approved Hass Avocado Nutrition Copy Points as of 10/23/15 (Content updated with revised and newly approved nutrition copy points) Avocado Nutrition Structure/Function Statements 1. The Produce for Better Health Foundation s Foundation s -- More Matters health initiative, which promotes increased consumption of fruits and vegetables

More information

Department of Nutrition and Food Sciences (NFSC)

Department of Nutrition and Food Sciences (NFSC) 97 Department of Nutrition and Food Sciences (NFSC) Chairperson: Professors: Associate Professors: Assistant Professors: Nasreddine, Lara Hwalla, Nahla; Obeid, Omar; Toufeili, Imad Kassaify, Zeina; Nasreddine,

More information

Nutrition. The process of consuming nutrients and the body s use of those nutrients to maintain life processes.

Nutrition. The process of consuming nutrients and the body s use of those nutrients to maintain life processes. Nutrition The process of consuming nutrients and the body s use of those nutrients to maintain life processes. There are 6 Essential Nutrients found in varying amounts in the food and drinks we consume.

More information

Master of Science. Public Health Nutrition

Master of Science. Public Health Nutrition Department of Clinical Sciences and Nutrition Master of Science in Public Health Nutrition Full-Time and Part-Time Taught Modular Masters Programme Module Descriptor Outlines 1 Short Module Descriptors

More information

MDI Supervised Practice Competencies Food Service Management & Systems: Hospital

MDI Supervised Practice Competencies Food Service Management & Systems: Hospital 1.1/4.7 Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic or other outcomes. Prepare and analyze quality, financial or productivity data and

More information

Sports Nutrition Care Manual

Sports Nutrition Care Manual Sports Nutrition Care Manual Features Research-based nutrition information written by authors who are Board Certified as Specialists in Sports Dietetics (CSSDs). Can be used alone or as a companion to

More information

Academic Offerings. Agriculture

Academic Offerings. Agriculture Academic Offerings This section contains descriptions of programs, majors, minors, areas of concentration, fields of specialization, and courses. Semesters following course titles indicate when each course

More information

Rutgers School of Health Related Professions Health Science Careers Program

Rutgers School of Health Related Professions Health Science Careers Program Rutgers School of Health Related Professions Health Science Careers Program MISSION: The mission of the Rutgers School of Health Related Professions (SHRP) Health Science Careers (HSC) program is to provide

More information

Hospitality, Tourism, and Recreation Food Science, Dietetics, and Nutrition Nutrition

Hospitality, Tourism, and Recreation Food Science, Dietetics, and Nutrition Nutrition CTE PROGRAM OF STUDY COMPLETED 2009-2010 Secondary & Post Secondary Industry Sector: Career Pathway: Program: Hospitality, Tourism, and Recreation Food Science, Dietetics, and Nutrition Nutrition Levels

More information

NUTRITION OF THE BODY

NUTRITION OF THE BODY 5 Training Objectives:! Knowledge of the most important function of nutrients! Description of both, mechanism and function of gluconeogenesis! Knowledge of the difference between essential and conditionally

More information

The eatwell plate is based on the Government s Eight Tips for Eating Well, which are:

The eatwell plate is based on the Government s Eight Tips for Eating Well, which are: Teachers Notes The eatwell plate The eatwell plate is a pictorial food guide showing the proportion and types of foods that are needed to make up a healthy, varied and balanced diet. The plate has been

More information

Chemical Structures. Lecture 6: Carbohydrates. Simple Carbohydrates. Carbohydrates

Chemical Structures. Lecture 6: Carbohydrates. Simple Carbohydrates. Carbohydrates Lecture 6: Carbohydrates Nutrition 150 Shallin Busch, Ph.D. Chemical Structures Atom: The smallest components of an element that have all of the properties of an element (Whitney and Rolfes) Element: A

More information

Nutrition and Dietetics. Adventurous Curious Studious Ambitious Ingenious

Nutrition and Dietetics. Adventurous Curious Studious Ambitious Ingenious Nutrition and Dietetics Adventurous Curious Studious Ambitious Ingenious The College of Pharmacy and Nutrition Nutrition and dietetics is an ever-changing and ever-challenging field. Dietitians, as experts

More information

SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 12

SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 12 SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 12 Copyright School Curriculum and Standards Authority, 2015 This document apart from any third party copyright material contained in it may

More information

Diploma in Nutrition and Health

Diploma in Nutrition and Health 2003 Description: Publication of the 2004 Government White Papers Choosing Health: Making Healthy Choices Easier and Choosing a Better Diet, along with the WHO Global Strategy on Diet, Physical Activity

More information

Course: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A.

Course: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A. Course: AFS 302 FOOD BIOCHEMISTRY (3 Credits Compulsory) Course Duration:15h Teaching and 45h Practical. Lecturer: OTUNOLA, Gloria A. B.Sc, M.Sc,, Ph.D.Biochemistry(Food Science &Nutrition) (Ilorin) Email-adeglo2004@yahoo.com

More information

What s your beef? Red meat in the diet. Dr Laura Wyness Jan The British Nutrition Foundation

What s your beef? Red meat in the diet. Dr Laura Wyness Jan The British Nutrition Foundation What s your beef? Red meat in the diet Dr Laura Wyness Jan 2011 Outline Types of red meat Consumption patterns Red meat as part of the diet Nutrient content of red meat Health aspects of red meat in the

More information

Lesson Overview. Learning Goals BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN

Lesson Overview. Learning Goals BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN BASIC NUTRITION: GUIDELINES FOR BALANCED MEALS AND SPECIAL DIETS LESSON PLAN Lesson Overview Time: One Hour This lesson covers the basics of good nutrition, recommendations for a balanced diet, and special

More information

Course Curriculum for Master Degree in Clinical Pharmacy

Course Curriculum for Master Degree in Clinical Pharmacy Course Curriculum for Master Degree in Clinical Pharmacy The Master Degree in Clinical Pharmacy is awarded by the Faculty of Graduate studies at Jordan University of Science and Technology (JUST) upon

More information

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary

Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Culinary Arts & Food Service Management www.odessa.edu/dept/culinary Faculty: Desmond Stout, director; Paul Porras Odessa College offers the student two associate in applied science degree options in culinary

More information

Human Services Cluster

Human Services Cluster Page 1 of 6 Human Services Cluster T57321 Interpersonal Relationships (5364) 1 semesters, 1 credit per semester Approximate cost per semester: $16.21 This course addresses essential knowledge and skills

More information

Certificate Course in Woman & Child Nutrition

Certificate Course in Woman & Child Nutrition Certificate Course in Woman & Child Nutrition The aims and objectives of this course are: Section 1 Understand various stages throughout lifecycle of women Describe Nutritional requirements throughout

More information

BCH 302 NUTRITIONAL BIOCHEMISTRY COURSE PARTICULARS COURSE INSTRUCTORS COURSE DESCRIPTION

BCH 302 NUTRITIONAL BIOCHEMISTRY COURSE PARTICULARS COURSE INSTRUCTORS COURSE DESCRIPTION BCH 302 NUTRITIONAL BIOCHEMISTRY COURSE PARTICULARS Course Code:BCH 302 Course Title: Nutrition Biochemistry Course Duration: Three hours per week for 15 weeks. Status: Compulsory Course Email Address:

More information

NFSC Nutrition and Food Science Spring 2016

NFSC Nutrition and Food Science Spring 2016 This printed version of the Schedule of Classes is current as of 7/6/16 11:32 PM. NFSC Nutrition and Food Science Spring 2016 The following courses may involve the use of animals. Students who are concerned

More information

ENTERAL FORMULAE AND PARENTERAL NUTRITIONAL SOLUTIONS, DME

ENTERAL FORMULAE AND PARENTERAL NUTRITIONAL SOLUTIONS, DME ENTERAL FORMULAE AND PARENTERAL NUTRITIONAL SOLUTIONS, DME Policy NHP only reimburses participating DME vendors for the provision of medically necessary enteral and parenteral formulae and nutritional

More information

1.1 Title of Proposed Minor: Minor in Nutritional Sciences

1.1 Title of Proposed Minor: Minor in Nutritional Sciences Attachment 6 RECOMMENDATION OF THE DEPARTMENTS OF BIOMEDICAL SCIENCES AND KINESIOLOGY TO ESTABLISH A MINOR IN NUTRITIONAL SCIENCES I. PROGRAM IDENTIFICATION 1.1 Title of Proposed Minor: Minor in Nutritional

More information

TDESCRIPTION OF THE PROGRAM

TDESCRIPTION OF THE PROGRAM e m e r g e n c y m e d i c i n e e d u c a t i o n h e a l t h c a r e s c i e n c e s p h y s i c a l t h e r a p y p h y s i c i a n a s s i s t a n t s t u d i e s p r o s t h e t i c s - o r t h o

More information

Liver, Gallbladder, Exocrine Pancreas KNH 406

Liver, Gallbladder, Exocrine Pancreas KNH 406 Liver, Gallbladder, Exocrine Pancreas KNH 406 2007 Thomson - Wadsworth LIVER Anatomy - functions With disease blood flow becomes obstructed Bile All bile drains into common hepatic duct Liver Bile complex

More information

Denise Barratt, MS, RD, LDN 26 Talmadge Court Asheville, North Carolina 28806 828-423-5216 denise@vineripenutrition.com www.vineripenutrition.

Denise Barratt, MS, RD, LDN 26 Talmadge Court Asheville, North Carolina 28806 828-423-5216 denise@vineripenutrition.com www.vineripenutrition. Denise Barratt, MS, RD, LDN 26 Talmadge Court Asheville, North Carolina 28806 828-423-5216 denise@vineripenutrition.com www.vineripenutrition.com Summary of Qualifications: Motivated and versatile registered

More information

Measures and Weights. Energy and carbohydrates

Measures and Weights. Energy and carbohydrates Measures and Weights What is ppm? What is mg/kg? What is %? Why are some requirements presented as concentrations (%, ppm, or mg/kg) and others as weights (g, oz, kg, lbs)? Parts per million, like percent,

More information

Biochemistry. Entrance Requirements. Requirements for Honours Programs. 148 Bishop s University 2015/2016

Biochemistry. Entrance Requirements. Requirements for Honours Programs. 148 Bishop s University 2015/2016 148 Bishop s University 2015/2016 Biochemistry The Biochemistry program at Bishop s is coordinated through an interdisciplinary committee of chemists, biochemists and biologists, providing students with

More information

NCPACE BIOL 1322 Syllabus Nutrition Pathways

NCPACE BIOL 1322 Syllabus Nutrition Pathways NCPACE BIOL 1322 Syllabus Nutrition Pathways Course Description This is an introduction to human nutrition. Topics will include classes, sources, and function of nutrients; digestion and absorption; and

More information