85 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.
This course will promote cohesiveness among first year Nutrition students and Nutrition faculty, relay information regarding the multiple paths available to and job opportunities for Nutrition graduates, and orient students to and help familiarize them with the department.
Basic scientific principles of food preparation with emphasis upon the science of food, standards of selection, purchasing, preparation, storage, preservation, and sustainability.
Basic culinary skills for food selection and menu planning developed through activities that stress adapting standard recipes, measurement conversions, culinary calculations, standards of food selection, and cooking methods.
Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body.
An overview of dietetics profession that will cover scope of practice, code of ethics, resources for evidence based practice, professional organizations, career options, professional development, and professional trends.
Study of communication of nutrition science through nutrition education, professional literature, and public media. Evaluation and use of professional and scientific literature in nutrition and food systems.
Students learn practical skills to apply nutrition concepts that may impact their own life and those around them through culinary medicine principles bridging the gap between nutrition science and healthy, delicious cooking.
Procurement and production of quantity foods with an emphasis on menu planning, pre-preparation, service, sanitation, delivery systems, selection, use, and care of quantity-food equipment.
Lab skills that support the procurement and production of quantity foods with an emphasis on menu planning, pre-preparation, service, sanitation, delivery systems, selection, use, and care of quantity-food equipment.
Principles of nutrition applied to meet the nutrient needs at different stages of the life cycle. Forces governing food availability, acceptability, nutritive quality and safety are stressed in the preparation of nutritional plans for individuals and groups.
This course focuses on vitamins and minerals, including their food sources, dietary requirements, biological functions, and symptoms of deficiency and toxicity. Methods of assessment, including dietary, biochemical, and clinical, will also be addressed.
Supervised professional experience in selected commercial or industrial organizations, public or private agencies in accordance with the major course of study of the student.
Individual study. Conference hours to be arranged.
Lecture covering experimental study of factors regulating the preparation of standard food products, their impact on human health, and review of current developments in food technology.
Laboratory covering experimental study of factors regulating the preparation of standard food products, their impact on human health, and review of current developments in food technology.
Intermediate approach toward understanding energy metabolism with an emphasis on mechanisms that regulate fuel intake, storage and utilization during normal and altered states of energy demands.
Principles of how nutrition plays a role in chronic disease development, prevention and treatment. Emphasis paid to analyzing data relevant to food availability, nutrient quality, and chronic disease incidence.
This course examines diet and food choices in the context of culture, religion, geography, and life experiences. Issues related to food insecurity and malnutrition globally are also explored.
Current community nutrition trends with emphasis on community services, government projects, and grant proposal writing. Students will engage in community service work to gain experience with important community issues.
Management practices and administration within foodservice and clinical dietetics settings. Operational assessment, evaluation, and cost control related to foodservice systems in commercial and noncommercial settings.
Individual study.
Structure, function, and metabolism of nutrients and related compounds; integration of nutrient metabolism at the cellular level with total body function; practical application of basic principles of nutrient metabolism.
Assessment of nutritional status of healthy and ill persons before initiation of medical nutrition therapy.
Nutritional needs of children and adolescents; methods of evaluating nutritional status of these groups; effects of nutrition on development.
Biochemical and physiological aspects of nutrient metabolism and utilization. Nutrient metabolism, flux, and requirements during the lifecycle and during fed/fasted states will be discussed, with emphasis on mechanisms that regulate these processes.
Clinical aspects of nutrition. Development and use of therapeutic diets to combat nutritional diseases and physiological disorders.
Part 1 of 2-semester course sequence. Course focuses on applying Nutrition Care Process to determine weight-inclusive medical nutrition therapy for patients/clients experiencing physiological stress or disease using evidence-based guidelines.
Part 2 of a 2-semester course sequence. Course focuses on applying Nutrition Care Process and evidence-based guidelines to treat clients experiencing physiological stress or disease using weight-inclusive medical nutrition therapy.
Application of sports nutrition recommendations among athletes. Principles of diet planning and goal setting for optimizing training and athletic performance. Common and current nutrition-related topics in sports nutrition.
Capstone course in dietetics covering professional practice guidelines, public policy, healthcare systems and/or policies, reimbursement, and a review of the five subject areas of the Academy of Nutrition and Dietetics and registration exam.
Honors Work.
Supervised field experience in nutrition-related work sites.
Supervised professional experience in selected commercial or industrial organizations, public or private agencies in accordance with the major course of study of the student.
Structure, function, and metabolism of nutrients and related compounds; integration of nutrient metabolism at the cellular level with total body function; practical application of basic principles of nutrient metabolism.
Nutritional needs of children and adolescents; methods of evaluating nutritional status of these groups; effects of nutrition on development.
Biochemical and physiological aspects of nutrient metabolism and utilization. Nutrient metabolism, flux, and requirements during the lifecycle and during fed/fasted states will be discussed, with emphasis on mechanisms that regulate these processes.
Clinical aspects of nutrition. Development and use of therapeutic diets to combat nutritional diseases and physiological disorders.
Prerequisite: Permission of graduate faculty member;
Preparation for clinical supervised practice experiences in dietetics; helping relationships skills, human resource management, marketing strategies for revenue generating services in dietetics, appropriate professional conduct in patient care.
For Dietetic Internship students only. Practical experience in the professional areas of dietetics: management, clinical, and community.
For Dietetic Internship students only. Practical experience in the professional areas of dietetics: management, clinical, and community.
For Dietetic Internship students only. Practical experience in the professional areas of dietetics: management, clinical, and community.
Philosophy, principles, methods, and materials involved in nutrition education. Emphasis on development of nutrition education curriculum and programs in school and community.
Review, analysis and presentation of recent research findings and issues in food and nutrition.
Review, analysis and presentation of recent research findings and issues in food and nutrition.
Emphasis on current trends in nutrition research/education from a molecular, cellular and/or human perspective.
Practical experience to combine a comprehensive knowledge of nutrition and dietetics, culinary medicine, and the art of food and cooking to prepare satisfying and delicious meals that are consistent with real-world budgets, time constraints and better overall physical and mental health.
Integration of cell biology and protein metabolism in relation to gene expression and regulation of enzyme activity in mammalian cells. Critical analysis of recent literature.
Analysis of energy intake and metabolism; carbohydrate and lipid absorption, transport, and tissue-specific utilization. Clinical applications. Critical analysis of recent literature.
Metabolism and function of selected bioactive food components, such as flavonoids, stanols, and sterols, anthocyanins, carotenoids, polyphenolics, indole-3-carbinol. Clinical applications. Critical analysis of recent literature.
Metabolism functions of selected vitamins. Regulation of selected trace metals emphasizing nutrient-gene interactions. Clinical applications. Critical analysis of recent literature.
Provides a supervised, structured learning experience in teaching for graduate students in the Department of Nutrition. Professors provide guidance for graduate students during the experience.
Individual student problems related to food and nutrition.
Notes: May be repeated for credit; Grade: Satisfactory/Unsatisfactory (S/U).
Diverse research techniques used in cellular, small animal, and human experimental studies in nutritional sciences. Orientation to research methodologies, grant proposal writing, ethical use of human (IRB) and animal (IACUC) models, and policy in nutrition.
Part 1 of 2-semester course sequence. Course focuses on applying Nutrition Care Process to determine weight-inclusive medical nutrition therapy for patients/clients experiencing physiological stress or disease using evidence-based guidelines.
Part 2 of a 2-semester course sequence. Course focuses on applying Nutrition Care Process and evidence-based guidelines to treat clients experiencing physiological stress or disease using weight-inclusive medical nutrition therapy.
Effects of nutrition on physical performance, alterations in nutrient metabolism from increased activity, interaction of diet and exercise on aging and disease processes, training and competition diets examined.
Development of nutritional therapies for certain disease conditions. Evaluation of the physiological and biochemical bases for such therapies.
Notes: Required of all candidates for the Master of Science degree; Credit may be divided over two or more semesters; Grade: Satisfactory/Unsatisfactory (S/U).
Prerequisite: Permission of graduate faculty member;
Philosophy, principles, methods, and materials involved in nutrition education. Emphasis on development of nutrition education curriculum and programs in school and community.
Review, analysis and presentation of recent research findings and issues in food and nutrition.
Review, analysis and presentation of recent research findings and issues in food and nutrition.
Emphasis on current trends in nutrition research/education from a molecular, cellular and/or human perspective.
Practical experience to combine a comprehensive knowledge of nutrition and dietetics, culinary medicine, and the art of food and cooking to prepare satisfying and delicious meals that are consistent with real-world budgets, time constraints and better overall physical and mental health.
Integration of cell biology and protein metabolism in relation to gene expression and regulation of enzyme activity in mammalian cells. Critical analysis of recent literature.
Analysis of energy intake and metabolism; carbohydrate and lipid absorption, transport, and tissue-specific utilization. Clinical applications. Critical analysis of recent literature.
Metabolism and function of selected bioactive food components, such as flavonoids, stanols, and sterols, anthocyanins, carotenoids, polyphenolics, indole-3-carbinol. Clinical applications. Critical analysis of recent literature.
Metabolism functions of selected vitamins. Regulation of selected trace metals emphasizing nutrient-gene interactions. Clinical applications. Critical analysis of recent literature.
Provides a supervised, structured learning experience in teaching for graduate students in the Department of Nutrition. Professors provide guidance for graduate students during the experience.
Individual student problems related to food and nutrition.
Effects of nutrition on physical performance, alterations in nutrient metabolism from increased activity, interaction of diet and exercise on aging and disease processes, training and competition diets examined.
Notes: May be repeated for credit, grading method is Satisfactory/Unsatisfactory (S/U).
Diverse research techniques used in cellular, small animal, and human experimental studies in nutritional sciences. Orientation to research methodologies, grant proposal writing, ethical use of human (IRB) and animal (IACUC) models, and policy in nutrition.
Part 1 of 2-semester course sequence. Course focuses on applying Nutrition Care Process to determine weight-inclusive medical nutrition therapy for patients/clients experiencing physiological stress or disease using evidence-based guidelines.
Part 2 of a 2-semester course sequence. Course focuses on applying Nutrition Care Process and evidence-based guidelines to treat clients experiencing physiological stress or disease using weight-inclusive medical nutrition therapy.
Effects of nutrition on physical performance, alterations in nutrient metabolism from increased activity, interaction of diet and exercise on aging and disease processes, training and competition diets examined.
Individual work on problems related to student's primary area(s) of specialization. Empirical research or critical reviews and integrations of literature.
Prerequisite: Completion of oral and written comprehensive examinations;
Thesis Extension.
Dissertation Extension.
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Source: University of North Carolina at Greensboro's catalog, linked per course · table learning_unit · CourseShelf publish 61
