30 courses with the subject ND, 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.
ND 190Personal Nutrition3
Basic research-based nutrition concepts applied to assessment and adjustment of personal nutrition habits; critical evaluation of nutrition information and influences on dietary patterns.
Introduction to professional ethics, conduct in-patient care, structure of the Academy of Nutrition and Dietetics, and current issues in the profession of dietetics.
Exploration of the role of cultural diversity in the formation of food habits with a focus on changes in U.S. dietary patterns related to global cultural plurality (Liberal Studies P6).
An overview of research methodologies and evidence analysis techniques that form the basis of evidence-based practice guidelines in nutrition and dietetics practice.
Principles of nutrition including digestion, requirements of nutrients, dietary adequacy, factors affecting food choices, and roles of nutrition in physical fitness and health maintenance.
Scientific principles of food preparation; effect of preparation practices on food quality and nutrient retention; storage and preservation principles.
Application of principles of food preparation in large quantities; use of institutional equipment and procedures; introduction to institutional food service production management techniques.
Application of nutrition principles during different stages of the life, including preconception, pregnancy, lactation, infancy, preschool years, middle childhood, adolescence, adulthood and late maturity.
BIOL 291 , the completion of, or concurrent enrollment in BIOL 292 , CHEM 133 , and Pre-Nursing major. Credits: 3
ND 342Nutrition in Athletics3
Students will learn to integrate basic concepts of nutrition, energy metabolism and exercise physiology to understand nutritional requirements in exercise.
Nutrition Interviewing and Counseling Lab to accompany ND 436 Nutrition Interviewing and Counseling. Application of motivational interviewing and other counseling techniques used to promote dietary change in individuals.
Principles of nutritional epidemiology as applied to national, state, and local nutrition policy; application of nutrition education in the development, implementation, and evaluation of community nutrition programs.
Functions of management applied to food service systems; emphasis on food service equipment, layout and design, menu development, procurement, and production management.
Principles of food service management related to management theories and techniques, time management skills, delegation and negotiation skills, communication skills, personnel management, financial management, and ethics.
Nutrition and Dietetics major or permission of instructor. Credits: 1
ND 451Medical Nutrition Therapy I3
Mechanisms by which diet contributes to maintenance of health, prevention, and a treatment of diseases of the GI tract, liver disease, and cardiovascular disease.
Application of information received in ND 452 - Medical Nutrition Therapy II; enteral and parental nutrition support calculations, nutrition assessment, diagnosis, intervention, monitoring and evaluation of case studies related to critical illness, cancer, and disorder of the gastrointestinal tract, accessory gastrointestinal organs, respiratory and neurological systems.
Capstone course designed for student self-appraisal of knowledge, career goals and interests; application of cumulative academic content to create a professional presentation.
