28 courses with the subject FND, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
A study of basic fundamental principles of food selection and preparation. Physical and chemical principles are applied to food preparation, evaluation of products and recipe modifications. Two lectures and two laboratory periods per week.
Designed to provide an overview of the field of Nutrition and Dietetics, offering undergraduate students insight into the Food, Nutrition, and Dietetics program. It explores key areas of study, career paths, certifications, professional organizations, and emerging trends in the field.
A course introducing the science of nutrition, fundamental knowledge of nutrients, and practical application to properly nourish the body. The course also introduces evidence-based nutritional tools and resources to become informed consumers. This course is designed as an introductory course not requiring an extensive science background.
An exploration into the nutrient requirements and dietary problems for each stage of the lifecycle with an emphasis on infants, children and elderly. A special focus will be placed on teaching techniques and motivation of clients at specific stages of the lifecycle. Case studies will be completed to apply strategies for behavior change to meet unique needs of individuals in specific stages. PEAK DESCRIPTION: Every student completes two collaborative case studies with students from five other disciplines, completes a health/nutrition assessment of a child (case study) and a senior citizen (community member/family/friend), develops a complete nutrition care plan for these clients, and volunteers once at Great Plains Food Bank and twice with Family Wellness's Healthy Cooking in the Classroom program. Additionally, every student presents a health promotion class to children at Cobber Kids. Students complete a reflection about the experiences, making connections between these programs and nutrition for different life stages.
This course is an in-depth study of the science behind nutrition as it relates to sport and influence on performance, training, and recovery. Topics covered will include energy expenditure and the role of nutrients during resistance, endurance, and intermittent exercise, hydration recommendations, and use of nutritional supplements for various athletic groups.
A study of chemical properties, function, metabolism, dietary allowances, effects of deficiencies and sources of nutrients. Decision-making relative to contemporary issues in nutrition as related to health, wellness and the lifecycle. Three lectures per week.
A study of local, national, and global environmental nutrition topics, including food production, agriculture, access to food, safety of food and water, and food policy. The connections between nutrition and health, food choices, and a sustainable food system will be explored. This course can also count toward the global studies program and the environmental and sustainability studies program.
A study of the principles of production planning, food preparation, and marketing activities in a food service, including strengths and challenges. This course will provide food safety and food service management certifications. Two lectures and two laboratories per week. This course is associated with an approved PEAK in conjunction with FND 424 and FND 426. PEAK DESCRIPTION: This Peak is a combination of experiences across three FND courses. FND 346 students will sit for two nationally recognized certification exams and write a manager report. The report will describe the planning, preparation, and execution of their quantity meal. The summer before FND 424 begins, students will be matched with a clinical dietitian in their hometown and complete a 40-hour clinical shadow experience. During this experience, students will keep a journal and make note of impactful conversations with the experience preceptors. At the start of FND 424, students will share about these experiences in a short PowerPoint presentation and written reflection. In FND 426, students design and implement a nutrition education intervention using the DESIGN model to address real-world health needs. Working in groups, they create and deliver an evidence-based program while applying behavior-change theory, evaluation methods, and professional communication skills.
Exploration of nutrition as the science that integrates life processes from the cellular level on through the multi-system operation of the whole organism. Study of pathophysiology as a foundation for medical nutrition therapy.
Application of the nutrition care process of assessment, diagnosis and dietary intervention to both acute and chronic diseases.
Courses covering various topics of interest in this particular discipline. Contact department chair for more information.
Advanced clinical nutrition. Includes a practical experience in a professional setting under the supervision of a registered dietitian. Two lectures per week are scheduled. PEAK DESCRIPTION: This Peak is a combination of experiences across three FND courses. FND 346 students will sit for two nationally recognized certification exams and write a manager report. The report will describe the planning, preparation, and execution of their quantity meal. The summer before FND 424 begins, students will be matched with a clinical dietitian in their hometown and complete a 40-hour clinical shadow experience. During this experience, students will keep a journal and make note of impactful conversations with the experience preceptors. At the start of FND 424, students will share about these experiences in a short PowerPoint presentation and written reflection. In FND 426, students design and implement a nutrition education intervention using the DESIGN model to address real-world health needs. Working in groups, they create and deliver an evidence-based program while applying behavior-change theory, evaluation methods, and professional communication skills.
An examination of current issues in food and nutrition through individual research projects. Current issues will include topics such as economics, cultural and consumer trends, and technology that will be explored with laboratory projects, library research and field trips.
An exploration of community nutrition problems and the role of the community nutritionist within public health. Emphasis on assessment, planning, implementation and evaluation of nutrition interventions, and the development of nutrition policy within the political system. Includes experiences in community settings. This course is associated with an approved PEAK in conjunction with FN 346 and FND 424. PEAK DESCRIPTION: This Peak is a combination of experiences across three FND courses. FND 346 students will sit for two nationally recognized certification exams and write a manager report. The report will describe the planning, preparation, and execution of their quantity meal. The summer before FND 424 begins, students will be matched with a clinical dietitian in their hometown and complete a 40-hour clinical shadow experience. During this experience, students will keep a journal and make note of impactful conversations with the experience preceptors. At the start of FND 424, students will share about these experiences in a short PowerPoint presentation and written reflection. In FND 426, students design and implement a nutrition education intervention using the DESIGN model to address real-world health needs. Working in groups, they create and deliver an evidence-based program while applying behavior-change theory, evaluation methods, and professional communication skills.
A study of the types of management positions that nutrition professionals hold, the functions they perform, the roles they play, and the skills required to manage successfully. Students will develop a basic understanding of the structure of organizations along with knowledge of organizational dynamics and the differences between managing and leading.
This course provides an opportunity for individual students to conduct in-depth study of a particular topic under the supervision of a faculty member. Contact the department chair for more information.
This course provides an opportunity for individual students to conduct research in a specific area of study, completed under the direction of a faculty mentor. Specific expectations of the research experience to be determined by the faculty. Repeatable for credit. Prerequisite: consent of instructor.
This course will explore the advanced metabolism and functions of carbohydrates, proteins, and lipids in physiological processes. Prerequisite: Biochemistry course.
This course will explore the advanced principles of nutrition counseling and education for the general population and for individuals with special health needs. Prerequisite: Medical Nutrition Therapy course.
This course will explore the advanced metabolism and functions of vitamins and minerals in physiological processes. Prerequisite: Biochemistry course.
This course will explore developmental stages and theories of health behaviors across the lifespan and among various cultures. Prerequisite: Medical Nutrition Therapy course.
This course allows the student to utilize knowledge of nutrition, physiology, and other natural sciences in studying nutritional interventions for individuals with complex pathologic conditions. Emphasis will be placed on learning and using evidenced-based recommendations for dietetics practice. Prerequisite: Medical Nutrition Therapy course.
This course will serve as the capstone experience for the graduate program in Dietetics Leadership. Students will research, plan, develop, and possibly implement a capstone project that encompasses the knowledge and skills they have gained from the combined dietetic internship and graduate program.
This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, Extension services, and public health facilities.
This course will provide required dietetics-related supervised practice experience in food service management, clinical, and community facilities. This course is a cooperative program between Concordia College and area facilities. During the 16 weeks, students will intern in food service management, clinical, and/or community rotations. These rotations will include working in inpatient hospitals and outpatient clinics, WIC clinics, college, elementary, and high school food service, Extension services, and public health facilities.
This course will explore management principles and skills needed by dietetics professionals holding management positions. Students will have the opportunity throughout the course to apply skills essential for successful management in all areas of the dietetics profession. Emphasis will be on preparing students for advancement into management or leadership roles in food, nutrition, dietetics or related fields.
Source: Concordia College at Moorhead's catalog, linked per course · table learning_unit · CourseShelf publish 61
