400
Explains the chemical constituents of food and their relationship to food properties and quality. Discusses major issues in food processing and product development. Prerequisites:
NDS 361;
CHM 120, 127.
Credits
3(3-0)
Studying food safety and microbiology. Developing/implementing Hazard Analysis Critical Control Point (HACCP) plan for food products. This course may be offered in an online format. Pre/Co-requisites:
NDS 364.
Credits
3(3-0)
Concepts of menu design: copy, layout, types, design, nutrition, construction, pricing techniques and consistency of concept. Service styles and front-of-the-house management presented. Prerequisite:
NDS 370.
Credits
3(3-0)
Creating a foodservice facility design including: concept development, market analysis, menu, equipment, building size and space, and marketing the operation to the target market. Prerequisites: NDS 365, 463.
Credits
3(3-0)
Interaction with intermediaries, buying methods, identification and specifications for food and non-food items presented. Prerequisites:
NDS 160.
Credits
3(3-0)
An internship of 240 hours in food production. NDS 566 may be a substitution for this course on the Foodservice major for students demonstrating one or more years of qualifying experience. Approval of instructor required. Prerequisites: NDS 365, NDS 366,
NDS 465,
NDS 467.
Credits
3(Spec)
A study of institutional foodservice systems including recipe analysis, budgeting, procurement, personnel selection and development, leadership, decision-making, marketing, customer satisfaction, and sustainability. Prerequisites:
NDS 160, 364; admission into the professional phase of the Dietetics program.
Credits
3(3-0)
A detailed examination of human nutritional needs and how nutritional science can be applied to meet those needs in health and disease. Prerequisites:
NDS 370.
Credits
3(3-0)
This course addresses the application of medical nutrition therapy in the treatment and management of injury, illness and other disease conditions. Prerequisites:
NDS 370,
CHM 421 or 521,
BIO 392 or
HSC 214 and 215; admission to the Professional Phase of the dietetics program. Pre/Co-requisite:
NDS 473.
Credits
3(3-0)
The application of medical nutrition therapy in the treatment and management of injury, illness, and other disease conditions. Prerequisites:
NDS 471, admission to the Professional Phase of the Dietetics Program.
Credits
3(3-0)
Biological needs in human nutrition based on current research and its applications. Prerequisites: Two semesters of chemistry;
NDS 370;
BIO 392 or
CHM 421; admission into Professional Phase of the Dietetics Program.
Credits
4(4-0)
The potential impact of non-nutrient components in food; nutritional supplements; and herbs in the prevention and treatment of disease via integrative and alternative medical approaches. Writing Intensive. Prerequisite:
NDS 370.
Credits
3(3-0)
Introduces dietary, anthropometric, biochemical, and clinical approaches to assessing nutritional status. Prerequisite:
NDS 370.
Credits
2(1-2)
An analysis of the profession of dietetics and the pathway to dietetic registration. Issues and trends in dietetics are discussed. Prerequisites: Senior standing, signed Dietetics major.
Credits
1(1-0)
Teaching nutrition education, advising techniques, and counseling skills as applied explicitly to patients/clients in public health and clinical settings. Prerequisite: FNS 374; admission into the professional phase of the Dietetics Program.
Credits
4(4-0)
Consulting, teaching and supportive research experiences in the field with a nutritionally vulnerable group. Prerequisites:
NDS 370, 480; acceptance into the Professional Phase of the Dietetics program.
Credits
3(Spec)
A student-initiated learning activity focusing on a faculty approved topic in Dietetics or Nutrition. Prerequisite: Permission of instructor.
Credits
1-6(Spec)
Topics of special interest which are not normally included in existing courses. Specific topic will be listed on student’s transcript. This course may be offered in an online format.
Credits
1-15(Spec)