51 courses with the subject SNT, 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.
SNT 120Food Science (Nutrition and Dietetics)3
Credit(s) An introduction to the chemical, physical and microbiological nature of food. Content includes food preparation and processing techniques as well as current nutrition and food science topics related to production, nutritional quality and safety of food. SNT120 and SNT121 together Satisfies the Natural Science requirement.
SNT 121 . Liberal Arts Curriculum: Satisfies the Natural Science requirement.
SNT 160Nutrition for Life (Nutrition and Dietetics)3
Credit(s) An introductory study of nutrition principles and their relationship to health. Discussion of topics such as vegetarianism, dieting, and eating disorders. Laboratory experiences investigating nutritional content of food and related topics.
SNT 161Sports Nutrition (Nutrition and Dietetics)3
Credit(s) Introductory study of sports nutrition. Establishes an understanding of micronutrients and macronutrients and impact on performance. Topics include energy expenditure during resistance training and endurance exercise, timing of pre and post competition meals and hydration.
SNT 200Intro Nutrition & Dietetics Pract (Nutrition and Dietetics)2
Credit(s) Overview of the educational routes and required competencies leading to certification for dietitians. Exploration of the many job opportunities for dietitians; students shadow a registered dietitian nutritionist or conduct an informational interview. Includes an introduction to cultural competence, opportunities to practice professional communication skills, and an introduction to the digital portfolio.
SNT 220Safety and Sanitation in FS (Nutrition and Dietetics)1
Credit(s) The ServSafe Certification course, a product of the National Restaurant Association Education Foundation (NRAEF), is designed to educate food service professionals on current food safety standards, teaching the industry standards in all aspects of food handling, from receiving and storing to preparation and service. Includes a nationally recognized final examination that results in a 5-year ServSafe certification for those who pass.
SNT 300Principles of Nutrition (Nutrition and Dietetics)3
Credit(s) Study of nutrient function and metabolism, with application to nutritional needs of the healthy adult. Examines methods for determining diet quality and nutritional status. Covers current topics, with an emphasis on the development of opinion based on critical thinking.
SNT 301Methods of Nutrition Education (Nutrition and Dietetics)3
Credit(s) This course concentrates on methodology in teaching from planning to evaluation. Extensive work is completed in the areas of learning theories and instructional strategies. Needs assessments for specific audiences are explored to identify issues in populations and potential barriers to nutrition-related behavior change.
SNT 305Adventures in Food and Nutrition (Nutrition and Dietetics)3
Credit(s) Through study in a specific area of the United States or in a country outside of the United States, students explore the culture by investigating local food customs and nutrition issues.
SNT 310Health Promo & Nutrition Ed (Nutrition and Dietetics)2
Credit(s) Experience in developing and executing educational programs for groups with various demographics. Management of a teaching experience provides students with an opportunity to manage and evaluate programs and peers. Students are introduced to creative marketing strategies to help them develop and pitch a well-designed business plan.
SNT 320Adv in Food Sci & Culinary Medicine (Nutrition and Dietetics)3
Credit(s) Investigation of research linking nutrients, food, and dietary patterns with health promotion, disease prevention and treatment. Students will translate evidence-based nutrition information to meal planning and food preparation guidance for individuals with specific health care goals. Controversial as well as trending food science topics will be investigated.
SNT 321Experimental Foods Lab (Nutrition and Dietetics)2
Credit(s) Laboratory experience in which students conduct their own research involving ingredient manipulation to produce a food product with specific nutritional parameters. Weekly lab reports and a culminating research paper or academic poster help students develop professional and technical writing skills for the
SNT 120 and SNT 121 . Fee. Writing Intensive Course.
SNT 324Food Service Management (Nutrition and Dietetics)3
Credit(s) Focus is on the management of volume food service operations. Topics include food procurement and production, food regulations, human resource and financial management.
SNT 325Food Service Management Lab (Nutrition and Dietetics)2
Credit(s) This laboratory focuses on the management of food services. Students gain managerial experience by planning and managing a commissioned meal. When not in a managerial role, students gain experience in quantity food production and service.
Credit(s) Off-campus experience in a quantity food service operation to develop skills in purchasing, production, and commercial food service equipment operation. Experience coordinated with classroom learning.
SNT 330Health Care Issues & Administration (Nutrition and Dietetics)3
Credit(s) Introduction to the U.S. health care industry: its providers, stakeholders, principles, financing, organization and delivery systems. Examines current issues, ethics, policies and factors affecting the industry and the health of the country. Facilitates the development of critical thinking by requiring the student to analyze conceptual and practical issues confronting the health care professional.
SNT 350Medical Nutrition Therapy I (Nutrition and Dietetics)3
Credit(s) This course examines the physiological, developmental, sociological, and environmental factors that affect nutrient requirements and recommendations at various stages of life cycle. Emphasis is placed on nutritional assessment, disease pathophysiology and medical nutrition therapy for each life stage.
SNT 361Sports and Performance Nutrition (Nutrition and Dietetics)3
Credit(s) Integrates knowledge of fitness, sports, and performance nutrition throughout the life cycle. Students will analyze and research the safety and validity of ergogenic aids while integrating sports organizations’ regulations; demonstrate competence using various body composition measurements and educate various populations on the benefits of physical activity. Topics include energy metabolism, fuel utilization, nutrition periodization, micronutrients such as Vitamin D and athletic performance, iron needs for the female athlete, macronutrients, weight control, hydration and urine specificity.
SNT 370Advanced Nutrition I (Nutrition and Dietetics)3
Credit(s) Integrates nutrition, physiology, and biochemistry in the study of nutrient metabolism, ranging from organs involved in digestion, to the biochemical processes that transform nutrient utilization at the cellular level. Explores metabolic alterations in disease states and lifecycles.
SNT 402Community Nutrition (Nutrition and Dietetics)3
Credit(s) Offers a foundational knowledge on public and global health issues and nutritional needs. Includes investigation of public programs and interrelationships of socioeconomic factors, legislation, policy making, and nutrition intervention, on the quality of life. Includes experiences with off-campus nutrition programs, community assessments, proposal developments and implementation.
SNT 415Medical Nutrition Therapy I (Nutrition and Dietetics)3
Credit(s) Off-campus supervised experiential learning in healthcare facilities. Students perform the nutrition care process and developing patient/client care skills.
SNT 421Nutrition Care Process (Nutrition and Dietetics)3
Credit(s) Exploration of the nutrition care process. Instruction in screening, interviewing, assessment, and counseling methods with focus on the development of nutrition diagnosis, intervention, monitoring, and evaluation of outcomes. Emphasis on use of evidence-based practice guidelines.
SNT 430Nutrition Science Capstone (Nutrition and Dietetics)0
Credit(s) This course is required for all nutrition science majors and should be taken during the last semester of study. The Capstone Assessment for the BS in Nutrition Science includes completion of a showcase portfolio. This portfolio emphasizes the products of learning comprised of specific assignments that demonstrate fulfillment of the nutrition/dietetics learning objectives and a reflection paper that addresses how the student integrated the University and Nutrition/Dietetics learning objectives while developing into an entry-level dietitian/nutritionist.
SNT 450Medical Nutrition Therapy II (Nutrition and Dietetics)3
Credit(s) Continuation of SNT 350 with greater emphasis on nutrition support. Provides students with tools needed to render effective and evidence-based nutrition care based on the fundamentals of diet and disease.
SNT 475Contemporary Issue Food & Nutrition (Nutrition and Dietetics)2
Credit(s) Examines current and/or controversial nutrition, agricultural, and food science issues with an evidence-based approach. Topics may include organic and regenerative agriculture, biofortification and GMOs, sustainable food practices and food waste. Emphasis on the development of professional attributes to skillfully present and debate controversial topics based on critical analysis of the scientific literature and public concerns.
SNT 500Nutrition in Health and Wellness (Nutrition and Dietetics)3
Credit(s) This course offers a multi-dimensional study of health that allows the student to build on their foundation in nutrition and health risk assessment, motivation, intervention and evaluation and learn advanced skills and community-based applications. In addition, macronutrient and micronutrient metabolism will be reviewed; the role of functional foods and phytochemicals in health promotion and disease prevention.
SNT 501Advanced Nutrition I (Nutrition and Dietetics)3
Credit(s) Integrates nutrition, physiology, and biochemistry in the study of nutrient metabolism at the cellular level. Provides an integrated study of normal nutrient function and the metabolic characteristics of conditions including regulation of digestion, hormonal control of metabolism, carbohydrate digestion, absorption and storage, Glycolysis, and the Krebs cycle.
SNT 502Nutrition Counseling (Nutrition and Dietetics)3
Credit(s) Examination and application of counseling skills, strategies and theories needed to promote health behavior change. Students will be guided in the development of a personal counseling style and philosophy. Focus on interactive learning of the counseling process including simulations and skills practice in various settings.
SNT 503Contemporary Issue Food & Nutrition (Nutrition and Dietetics)2
Credit(s) Examines current and/or controversial nutrition, agricultural, and food science issues with an evidence-based approach. Topics may include organic and regenerative agriculture, biofortification and GMOs, sustainable food practices and food waste. Emphasis on the development of professional attributes to skillfully present and debate controversial topics based on critical analysis of the scientific literature and public concerns.
SNT 504Sports and Performance Nutrition (Nutrition and Dietetics)3
Credit(s) Integrates knowledge of fitness, sports, and performance nutrition throughout the life cycle. Students will analyze and research the safety and validity of ergogenic aids while integrating sports organizations’ regulations; demonstrate competence using various body composition measurements and educate various populations on the benefits of physical activity. Topics include energy metabolism, fuel utilization, nutrition periodization, micronutrients such as Vitamin D and athletic performance, iron needs for the female athlete, macronutrients, weight control, hydration and urine specificity.
SNT 505Community Nutrition (Nutrition and Dietetics)3
Credit(s) This course provides students with a practice-based approach to public health nutrition processes through readings, discussions and active participation. Students will study the financial, legislative, political, sociological, and scientific aspects of public and community health and nutrition. The development of community nutrition programs and their design, implementation and evaluation will be explored. Students will also gain experiential learning through community education.
SNT 506Health Promotion & Nutrition Ed (Nutrition and Dietetics)3
Credit(s) Experience in developing and executing educational programs for groups with various demographics; use of appropriate education techniques; management of teaching experiences and evaluation of programs and peers. Students are introduced to creative marketing strategies.
Credit(s) Off-campus experience in a quantity food service operation to develop skills in purchasing, production, and commercial food service equipment operation. Experience coordinated with classroom learning.
SNT 510Nutrition in Media Communications (Nutrition and Dietetics)3
Credit(s) This course examines the diverse use of nutrition communications including writing, public speaking, public relations and social marketing. Concentration is placed upon critical analysis of the appropriateness, potential target populations, communication and health behavior strategies, the overall intended outcomes and the reach of social media communication. Developing and delivering evidence-based food and nutrition communication in a variety of settings is emphasized.
SNT 515Medical Nutrition Therapy I EL (Nutrition and Dietetics)3
Credit(s) Off-campus supervised experiential learning in healthcare facilities. Students perform the nutrition care process and develop patienUclient care skills.
SNT 520Advanced Nutrition II (Nutrition and Dietetics)3
Credit(s) This course aims to expand student’s knowledge on a variety of pathophysiological conditions and integrate this knowledge with the intervention of clinical nutrition therapies. Focuses on the nutritional demands and hypermetabolic response of trauma, surgery, organ failure, burns, AIDS, and neoplastic disease. Examines specialized nutritional support and substrate requirements in the acute care setting.
SNT 521Nutrition Care Process (Nutrition and Dietetics)3
Credit(s) Exploration of the nutrition care process. Instruction in screening, interviewing, assessment and counseling methods with focus on the development of nutrition diagnosis, intervention, monitoring and evaluation of outcomes. Emphasis on use of evidence-based practice guidelines.
SNT 525Leadership & Mgmt for Nutrition Pro (Nutrition and Dietetics)3
Credit(s) Focus is on the enhancement of leadership skills and application of organization management principles to strengthen professional practice. Team dynamics, communication styles, workplace culture, and employee engagement are explored. Coaching strategies and ethical ways to handle challenging workplace conduct are investigated. Students have the opportunity to develop a deeper self-awareness of personality, leadership style, and cultural orientation to identify opportunities for personal and professional growth.
SNT 526Food Systems Management II EL (Nutrition and Dietetics)4
Credit(s) Off-campus experience in the management function of a food service organization. Competence developed in managing the operation of a food service facility.
SNT 529Adv in Food Sci & Culinary Med (Nutrition and Dietetics)3
Credit(s) Investigation of research linking nutrients, food, and dietary patterns with health promotion, disease prevention and treatment. Students will translate evidence-based nutrition information to meal planning and food preparation guidance for individuals with specific health care goals. Controversial as well as trending food science topics will be investigated.
SNT 530Nutrition and Chronic Disease Mgmt (Nutrition and Dietetics)3
Credit(s) This course presents a detailed study of the principles of nutrition, concentrating on their biochemical, physiological and pathological relationship to the management of chronic diseases. Topics include diet, exercise, lifestyle changes, inflammatory and epigenetic factors. Medical management with special emphasis on the homeostasis of the human body and other conditions encountered in clinical practice will be explored.
SNT 532Food Service Management (Nutrition and Dietetics)3
Credit(s) This laboratory focuses on the management of food services. Students gain managerial experience by planning and managing a commissioned meal. When not in a managerial role, students gain experience in quantity food production and service.
SNT 533Food Service Management Lab (Nutrition and Dietetics)3
Credit(s) Focus is on the management of volume food service operations. Topics include food procurement and production, food regulations, human resources and financial management.
SNT 535Experimental Foods Lab (Nutrition and Dietetics)2
Credit(s) Laboratory experience in which students conduct their own research involving ingredient manipulation to produce a food product with specific nutritional parameters. Weekly lab reports and a culminating research paper or academic poster help students develop professional and technical writing skills for the profession. Students learn food demonstration techniques.
SNT 536Nutrition and Aging EL (Nutrition and Dietetics)1
Credit(s) This course provides experiential learning in various long-term care settings with a focus on issues and nutritional needs of older adults. The student will gain experience in practical considerations including nutritional needs, cognitive and psychological aspects of aging.
SNT 540Pharmacology for HC Professional (Nutrition and Dietetics)3
Credit(s) Explore the study of pharmacology, pharmacokinetics, drug classifications, medication administration and enteral and parenteral nutrition. Common drug therapies, food and drug interactions and nutritional supplements are emphasized. This strong conceptual base will prepare students for the future role of developing a comprehensive approach to the clinical application of drug therapy.
SNT 542Financial Mgmt for Food & N S (Nutrition and Dietetics)3
Credit(s) The focus of this course is on the financial management of food and nutrition services in healthcare operations. Budget planning, managing food & labor costs, productivity monitoring, benchmarking metrics and performance improvement strategies will be addressed. Students will use the Analyze Data function in Excel.
SNT 545Applied Nutrition Research I (Nutrition and Dietetics)3
Credit(s) Participants in this course will investigate, design, interpret, & evaluate research in nutrition or related areas with an emphasis on the components of quality research. A systematic review of literature in a focused topic area of relevance to nutrition or related areas is emphasized.
SNT 546Applied Nutrition Research II (Nutrition and Dietetics)1
Credit(s) Participants in this course will recommence their research topic-developed in SNT545. Submission of an abstract and professional poster to a science related organization will be required.
SNT 548Medical Nutrition Therapy II (Nutrition and Dietetics)3
Credit(s) This course is designed to provide the student with advanced knowledge of pathophysiology conditions with the integration of medical nutrition therapy. It includes specialized nutrition assessment for acute and chronic disease and integrates this knowledge with the intervention of clinical nutrition therapies.
SNT 550Medical Nutrition Therapy II EL (Nutrition and Dietetics)8
Credit(s) Acute care/hospital experiential learning in the clinical phase of nutrition and dietetics practice. Competence development in design and application of medical nutrition therapy to meet clients’/patient’s needs, documentation, interviewing, and counseling. Provides students the opportunity to apply their knowledge of medical nutrition therapy to the practice of nutrition dietetics in the cute care setting.
