6 courses with the subject NTR, 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.
NTR 1010INTRODUCTION TO NUTRITION ***This is a RIZE course***3
Crosslisted/Same As: none Crosslisted/Same As (2): none Crosslisted/Same As (3): none The choices we make about food and nutrition shape our health and wellness throughout our lives. This course dives into the factors influencing our dietary choices, from cultural influences to personal tastes. We’ll explore macronutrients, micronutrients, governmental dietary guidelines, and practical assessment tools to design nutrition plans that improve well-being and weight management. Objectives: A) Analyze the relationship between diet and health; B) Communicate the importance of healthy nutrition using evidence-based principles; C) Articulate the history of various governmental agencies that play a role in our modern-day food system; D) List common food sources of macronutrients and micronutrients; E) Describe factors that influence individual food choices; F) Differentiate trace and major minerals; G) Explain the differences in fat soluble and water soluble vitamins; H) Calculate energy needs for various individuals; I) Diagram the route food takes in the gastrointestinal tract beginning in the mouth and ending in the rectum; J) Articulate the factors that impact weight management throughout the lifecycle; K) Evaluate the impact of lifestyle choices regarding nutrition on one’s overall health. Method of Instruction: Asynchronous online PEW
Crosslisted/Same As: none Crosslisted/Same As (2): none Crosslisted/Same As (3): none Food Science lives at the intersection of culture, health, and innovation. By understanding the composition of foods, we can determine the best methods for their preparation, and how different cooking and preservation techniques affect food quality, safety, and nutritional value. Learn about food categories, such as the role of lactose and casein in dairy, and the science behind various preparation methods. Objectives: A) Analyze various food preparation techniques; B) Communicate the ways in which food science principles impact the finished product; C) Articulate the various methods of using both moist and dry heating methods to cook foods; D) Describe factors that influence the appearance, flavor and quality of finished products; E) Differentiate methods of food preservation; F) Explain the differences in food preparation methods; G) Identify parts of common food items such as cuts of meat, parts of grain, fruits and vegetables; H) Articulate the factors that impact the way food items behave when cooked, preserved, or served in certain ways; I) Evaluate food products based on sensory evaluation methods. Method of Instruction: Asynchronous online
NTR 2020FOOD ECONOMICS ***This is a RIZE course***3
Crosslisted/Same As: none Crosslisted/Same As (2): none Crosslisted/Same As (3): none Food Economics isn’t just about numbers-it’s about people. Inequalities in our global food system often mirror the broader disparities in society. By understanding these systems, we can bring about transformative change. This course tackles the essentials: preventing food-borne illnesses, mastering procurement, and ensuring production quality. You’ll learn the real-world calculations behind food costs and discover how food systems can save lives. Objectives: A) Analyze the various methods for procurement and production of food; B) Communicate the importance of food safety and sanitation; C) Articulate the need for food safety and sanitation protocols; D) Describe factors that influence methods of food procurement; E) Describe factors that influence methods of food production; F) Identify common food borne illnesses; G) Explain the differences in chemical, physical and biological hazards that can occur in our food system; H) Calculate the amount of food needed for given recipes using food waste calculations; I) Diagram an effective commercial kitchen, keeping in mind flow, sanitation and efficacy; J) Articulate the various factors that impact our food systems; K) Evaluate local, state, national and global policies related to food purity and safety. Method of Instruction: Asynchronous online
NTR 3010LIFECYCLE NUTRITION I ***This is a RIZE course***3
Crosslisted/Same As: none Crosslisted/Same As (2): none Crosslisted/Same As (3): none From preconception to adolescence, nutrition shapes our health trajectories. This course explores how early choices, like breastfeeding or formula feeding, impact a child’s development milestones and potential food allergies. As children grow, we’ll examine how dietary needs and relationships with food evolve, especially during adolescence. Learn about the pivotal role of nutrition during early life and how it can mold health and self-perception. Objectives: A) Analyze the key nutrients needed for each life stage from preconception to adolescence; B) Communicate the importance of healthy nutrition during this time frame; C) Articulate the importance that nutrition plays during preconception, including its role in fertility related issues; D) Describe factors that influence a parent’s decision to breastfeed or formula feed their infant; E) Differentiate the major methods for feeding toddlers; F) Explain the differences in nutrient needs for boys and girls during puberty; G) Calculate energy needs for individuals throughout the various life stages; H) Analyze diets for nutritional adequacy at various points throughout preconception to adolescence; I) Articulate the factors that impact body image during this life stage; J) Evaluate the impact of environmental factors as it relates to nutrition during this life stage. Method of Instruction: Asynchronous online
NTR 3020LIFECYCLE NUTRITION II ***This is a RIZE course***3
Crosslisted/Same As: none Crosslisted/Same As (2): none Crosslisted/Same As (3): none In adulthood, nutritional habits solidify. We’ll explore how early adulthood sets foundational food choices, and middle adulthood introduces complexities with work, family, and the onset of chronic diseases. Lastly, we’ll explore the challenges faced in geriatric nutrition, including the impacts of polypharmacy. Throughout, a recurring theme will be weight management, emphasizing its role in promoting sustained health and activity. Objectives: A) Analyze the relationship nutrition has on the aging process; B) Communicate the importance of healthy nutrition throughout adulthood; C) Articulate the macronutrient and micronutrient needs associated with various stages of adulthood D) Analyze best practices for treating nutrition related concerns while aging such as Type 2 diabetes, hypertension and cardiovascular disease; E) Describe factors that influence individual food choices during adulthood; F) Identify various nutritional components in the healthy aging process; G) Explain the components of common nutritional related diseases seen in adulthood; H) Calculate energy, fiber, protein and fluid needs for individuals in adulthood; I) Explain ways to maintain a healthy weight as one ages; J) Articulate the nutrition factors that impact chronic disease development throughout the lifecycle; K) Evaluate the impact of lifestyle choices regarding nutrition on one’s overall health. Method of Instruction: Asynchronous online
NTR 4010MEDICAL NUTRITION THERAPY ***This is a RIZE course***3
Crosslisted/Same As: none Crosslisted/Same As (2): none Crosslisted/Same As (3): none Through this course, students will gain insights into how medical and social histories play a crucial role in accurate nutrition diagnoses. The course also highlights various counseling techniques and introduces therapeutic diets tailored to address specific health challenges. Emphasizing the importance of monitoring and evaluating outcomes, this course prepares students for effective and informed interventions. Objectives: A) Analyze all available data to provide a nutritional diagnosis; B) Communicate intervention strategies to the client or patient to help reach their nutritional goals; C) Assess a patient based on biochemical, social, medical, pharmacological, and dietary history; D) Describe appropriate diets for a variety of common nutritional concerns such as hypertension, cardiovascular concerns, anemias, and diabetes; E) Differentiate various assessment techniques; F) Explain the components utilized in diet planning; G) Calculate energy needs for individuals with various nutritional related conditions; H) Identify appropriate therapeutic diets based on a client’s nutritional diagnosis; I) Articulate the components of a successful counseling session with a patient or client; J) Evaluate the impact that nutritional interventions will have on individuals. Method of Instruction: Asynchronous online
