25 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 112Introduction to Integrative Nutrition –1
This is an asynchronous online course that provides an introduction and overview to the concepts of integrative and functional nutrition principles grounded in evidence-based research. Integrative nutrition combines nutrition approaches while examining contributing factors that affect a person’s well-being by assessing the whole person. Students will explore the relationship between food, nutrition, health, and lifestyle. Topics will include food as medicine, functional foods, phytochemicals, mindful eating, dietary supplements, and the interconnectedness between nutrition, sleep and stress. This course is open to all students.
This is an asynchronous online course that focuses on energy sources and metabolism in relation to fitness and exercise. Topics include nutrient requirements for fitness, developing healthy meals for active lifestyle, performance supplements, nutrition for active women and meal planning to fuel the body during exercise. This course is open to all students.
An overview of nutrition as it relates to aging. Emphasis is placed on using and developing tools and skills that can be used with the elderly to assess their nutritional status and methods to meet their nutritional needs. This course is open to all students.
An introductory study of energy balance and foundations of healthy eating habits. This course focuses on weight management, obesity, and disordered eating including risk factors and relationships with disease and basic nutrition guidelines. Topics include the prevention, early detection and treatment of eating disorders such as anorexia, bulimia, and binge eating disorders. The course also investigates fad diets, sound weight loss plans, weight management concerns, and obesity as an eating disorder. This course is open to all students.
An introduction to the professional aspects and career opportunities in dietetics and nutrition, as well as a foundation for communication skills, including interpersonal communication, public speaking, technical writing, and information technologies. For intended or declared nutrition majors only.
Continued exploration of dietetics and nutrition with a focus on preparation for professional practice and professional skills development. A portion of the course is completed during the Spring Residential Institute. For intended or declared nutrition majors only.
This online course investigates the roles of culture, religion, history, economics, and geography on food customs and attitudes of various cultural/ethnic groups. A social awareness of selected food patterns and customs is illustrated. Cultural competence is introduced. This course is open to all students. DPD students with a previous bachelor’s degree may take MHS 604 as an equivalent course at the graduate level.
The process of food policy formulation is examined in this course. Implications for the environment, economy, agricultural systems, farmers, industry, and consumers will be examined both in the United States and from a global perspective. Complex issues such as sustainability, hunger, obesity, agricultural subsidies, trade policies, and bioengineering will be explored. Students will develop a blog post, summarize a piece of pending food-related legislation, and critique a food- or nutrition-related policy over the duration of the course. The course meets the guidelines for WRI-2 and GS courses. Prerequisite: WRI-1.
NTR 203Vegetarian Diets: Principles and Application –lecture plus3
The basic principles of vegetarian diets are examined in this course. Implications of vegetarian diets upon health status, chronic disease, the food supply, and the environment are considered. The scientific method is discussed and applied to research in the field of vegetarian nutrition and the lab experiences. Students will apply course concepts to plan and evaluate vegetarian diets appropriate to meet nutritional needs and explore basic elements of vegetarian cookery along with the scientific principles that underly plant-based foods and cookery. The course includes an optional “virtual” vegetarian cooking lab. This course meets the guidelines for a Natural Science with Lab course.
This course investigates the basic principles of human nutrition. Macronutrients (carbohydrates, proteins, lipids) and micronutrients (vitamins, minerals, water) are explored emphasizing food sources, utilization in the body, absorption, functions and their role in the human body. Other topics include nutrigenomics, energy balance, food supply, and nutrition in exercise as well as contemporary nutrition issues. Students complete a full dietary analysis. Prerequisite: Biology or Chemistry: BIO 102 or BIO 117; CHE 110, CHE 111, or CHE 103 (may be taken concurrently), or instructor permission.
This is an introductory course on evidence-based nutrition practice guidelines. Students will learn to systematically search for research articles to be used to evaluate evidence-based medicine and nutrition care. Students will learn how to use overview and study design tables, inclusion and exclusion criteria, the Academy of Nutrition and Dietetics quality checklist criteria, design tables and grade evidence for conclusion papers. Co-requisite to NTR 300 or instructor permission and pre-requisite for NTR 350 and MHS 602.
This course introduces the methods and evaluation process for the nutritional assessment of patients. Topics will include the Nutrition Care Process with emphasis on ADIME and creating PES statements as well as understanding and evaluating data for anthropometrics, biochemical data, clinical data and diet evaluations. Pre-requisite for NTR 327.
An in-depth examination of community nutrition and nutrition education including policy making; national nutrition agenda and nutrition programs; food security; program planning, implementation, and evaluation; learning theory, teaching methods, lesson plans, and development of client education materials. Students present a public policy project and develop/present nutrition education materials and programs. Prerequisites: NTR 210 and MHS 614 or NTR 212.
A study of the selection, preparation and storage of food. Techniques in food preparation are developed. Food components and their specific nature and behavior during preparation are introduced, along with the recognition and evaluation of quality in food products. Kitchen utensils and equipment use, recipe conversion and standardization, and food preparation techniques to meet the needs of populations will be covered. Students must register for the NTR 220 Lecture and Lab. Lecture: 3 hours; laboratory: 3 hours. Prerequisites: BIO 127 and NTR 210, or instructor permission. Minors may take a free, online food safety course in lieu of the BIO 127 prerequisite with instructor permission.
An intensive study of the cellular metabolism of macronutrients related to functions, metabolic pathways, digestion/absorption/excretion, interrelationships, and determination of nutrient requirements. This course focuses on carbohydrate, protein and lipid metabolism with attention on the assessment of nutritional status in health, disease and current recommendations. Topics also include discussion of energy needs and usage in the fed, fasting, starvation states as well as exercise. This course introduces the EAL process and research to written work. NTR 300 must be taken before NTR 305. Open to Declared Majors and Nutrition Minors only. Prerequisites: BIO 117, 118, and CHE 217.
An in-depth treatment of management theories, human resources management, financial management, information management and other management topics related to food systems and clinical management. This course offers the application of management principles in simulations and case studies. Open to Declared Majors and minors only. Prerequisite: Junior standing, NTR 210 or instructor permission.
An intensive study of the cellular metabolism of micronutrients related to functions, digestion/absorption/excretion, interrelationships and cellular metabolism. Topics include vitamin (fat and water soluble) and mineral deficiencies, toxicities, requirements, food sources, and current topics. The assessment of nutritional status in health and disease relating to micronutrients is discussed. Open to Declared Majors and Nutrition Minors only. Prerequisites: BIO 117, 118, NTR 300, CHE 217.
Controlled experimentation and evaluation of methods of preparation and scientific principles of foods. Students complete a research project based on an area of individual interest. Students must register for the NTR 320/321 Lecture and Lab. Lecture: 3 hours, laboratory: 3 hours. Open to Declared Majors and minors who meet the prerequisite requirements. Prerequisites: NTR 220, CHE 203 or CHE 206. This course meets the guidelines for a WRI-2 course and a SCI course w/lab. A portion of the course is completed during the Spring Residential Institute.
This course will provide a foundation in medical terminology for all students interested in healthcare or related fields. Proficient medical communication assists with reading and understanding medical research, medical documentation, and articulating medical terminology accurately as an interdisciplinary team member. Students will learn to identify and comprehend complex words and terms that are used in health care. Students will obtain a critical and comprehensive understanding of medical terminology to communicate effectively both verbally and through written text. Topics will include medical terminology for basic body systems in health and disease, medical terms, root terms, prefixes, and suffixes as well as terms specific to body s
An intensive view of medical nutrition therapy as it relates to the treatment and management of disease. This course emphasizes nutritional assessment skills and evaluation, the nutrition care process, understanding of biochemical data, introduction to drug and nutrient interactions, and dietary evaluation. Topics include malnutrition, nutrition support, chronic disease management, weight management and obesity, diabetes, and cardiovascular disease. Nutrition-Focused Physical Assessment, billing and coding, ethics in nutrition and NCP/ADIME preparation will also be covered.
An intensive study of medical nutrition therapy as it relates to the treatment and management of disease. This course continues with the foundations from MNT 1 with a focus on acute care and multiple disease states. This course emphasizes the nutrition assessment and critical thinking skills along with the Nutrition Care Process needed to evaluate, analyze, and assess nutritional status, interventions, and monitoring for medical nutrition therapy management and treatment. Topics include diseases of the gastrointestinal tract, liver and biliary tract, pancreas, renal disease, pulmonary and neurological disorders, oncology, HIV, metabolic stress and burns. Open to Declared Majors only. Prerequisite: NTR 327. Co- requisite to NTR 328 Clini
This course will focus on the role of pharmacology in Medical Nutrition Therapy. The basic principles and foundation of pharmacology and physiology of medications will be introduced. The relationship between medications and its effect on nutrients, diet, nutrition assessment, nutrition counseling, and how it relates to the RDN as part of an inter-disciplinary team will be discussed. Prerequisites: NTR 210 or BIO 117 and BIO 118.
An in-depth treatment of foodservice operations, including sanitation; foodservice planning, design, and equipment; facility management; menu planning; food purchasing, receiving, and storage; production management; assembly, distribution, and service; and marketing. This course requires 28 hours of field experience in an area of food service. Lecture: 3.5 hours, Lecture must be taken with NTR 330 field experience (total of 28 hours). Open to Declared Majors only. Prerequisites: NTR 210, 220, 301 or instructor permission. Co-requisite for NTR 330 Field Experience 1 credit for Verification Statement Track DPD students.
An in-depth examination of communication and counseling skills for the nutrition counselor. Application of interviewing and counseling skills in prevention and treatment of obesity, coronary heart disease, diabetes, renal disease, hypertension, cancer, and other diseases are studied. This course includes 4 hours of on campus wellness counseling experience. Open to Declared Majors only. Prerequisites: NTR 217 and 327 or instructor permission. This course meets the guidelines for an Ethics course.
This evidence analysis-based capstone course serves as the culminating academic experience for Nutrition majors. Topics include synthesizing literature, descriptive and analytical research, and health and research ethics. Students will conduct a comprehensive literature review using the PICO (Population, Intervention, Comparison, Outcome) question format, emphasizing critical appraisal, and synthesis of research findings. Extensive use of scholarly databases and advanced methodology search techniques will support evidence-based analysis. The research process culminates in the development and presentation of a professional-quality research poster and oral presentation. Students will explore and examine the ethical implications of researc NTR 350 also meets the MHS 602 course requirement for the MHS. MHS 614/NTR 212 Lifecycle Nutrition– 3 credits Investigation of the unique aspects that affect the health and nutritional status of infants, young children adolescents, adults and the elderly and the complexity of caring for the changing nutritional needs. This course will empower dietitians to acquire new skills related to health, well-being, and nutritional care of populations. Government and community resources available will be discussed along with appropriate interventions. Prerequisite: NTR 210 or instructor permission. This course may be taken for graduate or undergraduate credit. Other Courses Offered by The Allen Center for Nutrition The following courses are open to students of all majors. They may be of special interest to students majoring in education, nursing, gerontology, psychology, or social work; or those with a personal interest in nutrition and fitness. These courses are not required for the nutrition major or Didactic Program in Dietetics.
