The information below lists undergraduate courses approved in this subject area effective Summer and Fall, 2000. Not all courses will necessarily be offered these terms. Please consult the Timetable for a listing of courses offered for a specific term.
110
Foods.
2 Hours.
The principles of food selection, preparation and
service.
196
Nutrition.
2 Hours.
Same as Kinesiology 196. Provides a foundation in the basic principles
of human nutrition in maintaining and promoting health through
good dietary choices.
200
Nutrition Care Planning.
3 Hours.
Introduction to the dietetic profession including the nutritional care
process. Emphasis on developing basic skills in medical terminology,
nutritional assessment, interviewing, counseling and recording.
Prerequisites:
HND 196 and admission to undergraduate program in human nutrition
and dietetics; or consent of the instructor.
201
Instructional Design.
2 Hours.
Study of major components of the instructional planning process,
including learning theories, teaching strategies and methods and
evaluation techniques. Oral presentations are included.
Prerequisite:
Consent of the instructor or admission to the undergraduate program
in human nutrition and dietetics.
202
Management.
1 Hour.
Theories of management, concepts of organization and management
functions.
Prerequisite:
Admission to the undergraduate program in human nutrition and dietetics
or consent of the instructor.
300
Science of Foods.
3 Hours.
Scientific aspects of food and its preparation with emphasis on
clinical applications.
Prerequisite:
HND 110 or the equivalent; or consent of the instructor.
302
Culture and Food.
2 Hours.
Provides a perspective on factors that affect the development of food
habits, similarities and differences across cultures, and how the use
of foods provides a window to multiculturalism.
305
Nutrition Education and Counseling.
2 Hours.
State-of-the-art nutrition counseling interventions utilizing
behavioral, cognitive, educational, sociocultural, and psychological
theories and techniques that favor changes and long term adherence in
dietary intervention programs.
Prerequisite:
HND 200.
308
Nutrition Science I.
3 Hours.
Metabolism, dietary regulation and requirements for energy, protein,
fat and carbohydrates including issues of under/over nutrition and
regulation of food intake.
Prerequisites:
HND 196 and credit or concurrent registration in Bche 307 and in
Kine 251.
309
Nutrition Science II.
3 Hours.
Continuation of Human Nutrition and Dietetics 308.
Metabolism, dietary regulation and requirements for micronutrients
such as vitamins and minerals, including issues of under/over
nutrition and regulation of food intake.
Prerequisite:
HND 308.
311
Nutrition During the Life Cycle.
3 Hours.
Principles of nutrition through the life cycle, including weight
management.
Prerequisite:
Concurrent registration in HND 310 or consent of
the instructor.
312
Nutrition During the Life Cycle Practicum.
2 Hours.
Clinical practicum that includes rotations in maternal, pediatric,
and geriatric outpatient/community settings. Prerequisite:
Concurrent registration in HND 311
or consent of the instructor.
320
Clinical Nutrition I.
2 Hours.
Principles of nutrition, biochemistry, physiology, and
pathology related to
the management of starvation, obesity and gastrointestinal diseases.
Prerequisites:
Bche 307 or the equivalent and HND 308; or
consent of the instructor.
321
Clinical Practice I.
2 Hours.
Practical experience in the nutritional management of starvation,
obesity and gastrointestinal diseases.
Prerequisites:
HND 308 and concurrent
registration in HND 320; or consent of the
instructor.
330
Quantity Food Production.
3 Hours.
Lecture/discussion on kitchen layout and design, menu planning, food
procurement, storage, production, and service.
Prerequisite:
HND 202 or consent of the instructor.
331
Quantity Food Production Practicum.
2 Hours.
Clinical experience in kitchen layout and design, menu planning,
quantity food production and service.
Prerequisites:
HND 202 and concurrent registration in HND 330; or consent of the
instructor.
332
Food Service Management.
2 Hours.
Application of management principles to food service system functions.
Prerequisite:
HND 330.
333
Food Service Management Practicum.
2 Hours.
Clinical experiences in the management of a food service operation.
Prerequisites:
HND 331 and 332; or consent of the instructor.
340
Seminar.
1 Hour.
Oral presentation of current topics and issues in human nutrition and
dietetics. Guest speakers included.
Prerequisites:
HND 201 and 310.
341
The Research Process.
2 Hours.
Discussion and application of research methods in development of a
practice-oriented research proposal. Written and oral communication
included.
Prerequisites:
HND 310 and Soc 201 or the equivalent; or consent of the instructor.
396
Independent Undergraduate Study in Human Nutrition and Dietetics.
1 to 4 Hours.
Study in selected areas of human nutrition and dietetics carried
out under the direction of a faculty member. Exact nature of the
project is determined by the selected area of interest.
Prerequisite:
Consent of the instructor.
410
Nutritional Biochemistry.
3 Hours.
Biochemical basis for nutritional principles and concepts.
Prerequisites:
HND 310, or both HND 196 and CHSc 414, or the equivalent courses;
or consent of the instructor.
413
Principles of Delivering Public Health Nutrition Services.
3 Hours.
Same as Community Health Sciences 413.
Assessment, planning, and evaluation of community nutrition programs
using a systems approach. Prerequisite: CHSc 411 or consent of the
instructor.
420
Clinical Nutrition II.
3 Hours.
Principles of nutrition, biochemistry, physiology, pathology, education,
and psychology related
to management of selected diseases (gastrointestinal
diseases, hypermetabolic states, and cancer).
Prerequisites:
HND 310 and 320; or consent of the instructor.
421
Clinical Practice II.
4 Hours.
Practical experiences in the nutritional management and support of
selected disease processes such as cancer, gastrointestinal and
hypermetabolic states.
Prerequisites:
HND 321 and concurrent registration in HND 420; or consent of
the instructor.
422
Clinical Nutrition III.
3 Hours.
Principles of nutrition, biochemistry, physiology, and pathology related
to the management of critically ill patients and selected disease
processes such as pediatrics and renal disorders.
Prerequisites:
HND 309 and 420, or consent of the instructor.
423
Clinical Practice III.
5 Hours.
Clinical practicum which focuses on the nutritional management of
critically ill patients or specialized patient populations (renal
and pediatric patients).
Prerequisites:
HND 421 and credit or concurrent registration
in HND 422; or consent of the instructor.
430
Management in Human Nutrition and Dietetics.
2 Hours.
Tools of management and management systems.
Prerequisite:
HND 332 or consent of the instructor.
.cm;
450
Professional Practice.
6 Hours.
Extended practicum that integrates acquired skills, knowledge, and
attitudes in dietetics. Special emphasis on current dietetic issues
facing the health care professional.
Prerequisite:
HND 423 or consent of the instructor.
461
Nutrition Laboratory.
2 Hours.
Chemical analysis of food, blood, and urine for certain predetermined
constituents; nutrient balance study.
Prerequisite:
Bche 307 or the equivalent; or consent of the instructor.
480
Field Study.
2 Hours.
Provides practical experience to develop/strengthen the student's
knowledge and skills in an area of nutrition practice.
Prerequisite:
HND 410 or consent of the instructor.
Posted: 5 Apr 00
Information provided by the Office of Academic Affairs, Academic Programs.
This listing is for informational purposes only and does not constitute a contract. Every attempt is made to provide the most current and correct information. Courses listed here are subject to change without advance notice. Courses are not necessarily offered every term or year. Individual departments or units should be consulted for information regarding frequency of course offerings.