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)
Prerequisites
NDS 361; CHM 120, CHM 127
Corequisites
None.
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)
Prerequisites
None.
Corequisites
None.
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)
Prerequisites
NDS 370
Corequisites
None.
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)
Prerequisites
NDS 365, NDS 463
Corequisites
None.
Interaction with intermediaries, buying methods, identification and specifications for food and non-food items presented. Prerequisites:
NDS 160.
Credits
3(3-0)
Prerequisites
NDS 160
Corequisites
None.
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)
Prerequisites
NDS 365, NDS 366, NDS465, NDS 467
Corequisites
None.
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)
Prerequisites
NDS 160, NDS 364; admission into the professional phase of the Dietetics program
Corequisites
None.
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)
Prerequisites
NDS 370
Corequisites
None.
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)
Prerequisites
NDS 370, CHM 421 or CHM 521, BIO 392 or HSC 214 and HSC 215; admission to the Professional Phase of the dietetics program
Corequisites
None.
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)
Prerequisites
NDS 471, admission to the Professional Phase of the Dietetics Program
Corequisites
None.
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)
Prerequisites
Two semesters of chemistry; NDS 370; BIO 392 or CHM 421; admission into Professional Phase of the Dietetics Program
Corequisites
None.
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)
Prerequisites
NDS 370
Corequisites
None.
Introduces dietary, anthropometric, biochemical, and clinical approaches to assessing nutritional status. Prerequisite:
NDS 370.
Credits
2(1-2)
Prerequisites
NDS 370
Corequisites
None.
This course addresses the role of nutrition in clinical care, providing students with an opportunity to advance their knowledge in nutrition from a clinical perspective. Pre-requisite: NDS 370 with a grade of C or better.
Credits
3(3-0)
Prerequisites
NDS 370 with a grade of C or better.
Corequisites
None
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)
Prerequisites
Senior standing, signed Dietetics major
Corequisites
None.
Teaching nutrition education, advising techniques, and counseling skills as applied explicitly to patients/clients in public health and clinical settings. Prerequisite: NDS 374; admission into the professional phase of the Dietetics Program.
Credits
4(4-0)
Prerequisites
NDS 374; admission into the professional phase of the Dietetics Program
Corequisites
None.
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)
Prerequisites
NDS 370, NDS 480; acceptance into the Professional Phase of the Dietetics program
Corequisites
None.
A student-initiated learning activity focusing on a faculty approved topic in Dietetics or Nutrition. Prerequisite: Permission of instructor.
Credits
1-6(Spec)
Prerequisites
Permission of instructor.
Corequisites
None.
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)
Prerequisites
None.
Corequisites
None.