14 courses with the subject NUTR, 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 the nutrients, their functions, sources, requirements and utilization. Special topics include nutritional needs of pregnant women, the athlete, and the vegetarian.
Topics related to professional organizations and obligations; preparation for employment.
Introduction to the process of assessing nutritional status; a study of the nutrients, their functions, sources, requirements, and utilization in the body across the lifespan. Emphasis is placed on the role of the health care practitioner.
This course explores the interplay of nutrition and social justice, analyzing historical and current societal influences on individual and group identity within nutrition. It assesses how complex social structures affect power dynamics, privilege, oppression, and opportunities in areas such as food access, nutrition education, and health. Applying a nutrition-centric perspective, students will advocate for social justice by applying principles of rights, access, equity, and autonomous participation to address nutritional disparities.
Application of the educative process in the teaching of health care to individuals and groups; principles of interviewing and counseling, considering the patient/client as an individual influenced by a multiplicity of psychological, sociological, and economic influences, in addition to the stresses of illness and hospitalization; methods of planning, implementing, and evaluating group and individual instruction.
Understand basic nutritional assessment, identify nutritional requirements and nutrition therapy for various stages in the Lifecycle. Course topics cover process of nutrition assessment, steps in nutrition therapy, nutritional requirements for each stage in the life cycle – pre-conception to geriatrics.
Important aspects of family and individual meal planning, purchasing and preparation of food, considering the scientific principles underlying preparation of palatable and nutritious food, vegetarianism, selected cultural and religious patterns of eating; sanitation and safety in food preparation. A uniform is a requirement of this class. Basic skills required - ability to focus on tasks (e.g. monitoring open flame on stove top or handling sharp edged culinary equipment); manual dexterity; coordination in fast paced environment; ability to observe safety procedures.
An overview of the principles of food service management, including development of leadership, menu planning, safety and sanitation; a practical approach to equipment and layout, purchasing, storage, and inventory; current labor problems; computer applications.
Students will learn to cook and examine a variety of foods and their cross-cultural connection from various perspectives such as ethnic diversity, religion, and nutrition perspectives. Students will be taught safe food handling, cooking skills, and look at cultural implications of our foodways. Students will be encouraged to taste unfamiliar foods and discuss their global position in both culture and creating nutritional diets.
Medical nutrition therapy as a factor in the prevention and treatment of disease. Rationale and characteristics of diets modified in calories, protein, carbohydrate, fat, cholesterol, sodium, and other nutrients; planning, calculating, and adjusting menus and other intervention modalities.
Medical nutrition therapy as a factor in the prevention and treatment of disease. Rationale and characteristics of diets modified in calories, protein, carbohydrate, fat, sodium, and other nutrients; planning, calculating and adjusting menus and other intervention modalities.
An exploration of the profession of dietetics and professional opportunities available in various work settings, with emphasis on the role of dietitians and technicians in health care facilities.
Application of the theory learned in Clinical Nutrition to the care of hospitalized patients, requiring diets modified in protein, carbohydrate, fat, calories, sodium and other nutrients; planning menus; assisting patients in the selection of menus; evaluating food intake of patients’ charts to collect information; obtaining a diet history and using it as a basis for teaching principles and characteristics of medical nutrition therapy.
Application of management and clinical principles related to the provision of nutrition care as practiced by the dietetic technician.
Source: SUNY Westchester Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61
