Nutrition and Dietetics

This is an introductory course to professional issues, roles, ethics, and values of the dietitian. The course examines the non-traditional or alternative roles for nutrition and dietetics professionals. It emphasizes portfolio development and preparation for national registration examination.

Students examine the selection, care, composition, and preparation of foods in this course. One laboratory each week.

Basic principles of human nutrition, including biochemical functions of nutrients, nutrient allowances for various ages and the relationship between food choices and health are examined in this course.

This course demonstrates how the laws of science are evident in producing, processing, preparing, preserving, and metabolizing food. Students learn how science connects to cooking, health, food storage as well as daily food encounters. The course covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future career in food science and more creative, nutritious food handling. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies. 

This course is an advanced study of the physical and chemical properties of food and the concepts underlying food handling, packaging and preservation. The student learns the structure, composition, palatability, and nutritive value of food.

This course is the study of the physiological and chemical factors involved in the absorption and metabolism of food nutrients and how these factors apply to normal nutrition. 

This nutrition course examines the management of normal nutrition needs of individuals across the life cycle and includes a focus on pregnancy, lactation, normal infant growth and development, childhood and adolescence, adult men’s and women’s health issues and healthy aging. 

This course is designed to prepare students for presentation of nutrition information to individuals and groups in a variety of community settings, and facilitate the development of skills for planning and assessing community nutrition programs. 

This course is an application of techniques for nutrition assessment and counseling with an emphasis on improving skills in verbal and nonverbal communication in the clinical nutrition setting. Education skills for the RD including behavioral and cognitive theories are useful for affecting behavioral change. Evaluation of learning and practicum experience modeled after the private format.

This course is designed to provide students with the knowledge and skills necessary for the preparation of vegetarian and vegan meals. 

This course is an introduction to the responsibilities of first-level food service supervisors in quantity food service; it includes planning, preparation, service, and safety of acceptable nutritionally adequate meals at designated budgetary levels. Students gain laboratory experience in quantity food production.

This course is an introduction to food services, including principles of organization and management, organizational leadership, financial control, equipment selection, organization HRM organization, food service organization law and legislation, layout in institutional food service, and technical operations. Students gain laboratory experience in food service management. 

This course is an introduction of clinical experience in dietetics, understanding and applying clinical laboratory values, nutritional assessment, and medical nutritional therapy, Adventist beliefs and professional conduct in patient care are included.

This is an advanced study of clinical experience in dietetics with emphasis on the pathophysiology of diseases and the appropriate application of medical nutrition therapy. 

This nutrition and wellness course studies the role of lifestyle factors in disease prevention and health promotion. This course emphasizes a plant-based diet and the principles of NEWSTART.

This course reviews content previously covered in dietetics classes for the purpose of preparing for the senior exit examination. Review and exit exam simulates the national registration exam. Dietetics majors only. 

This course is an original investigation in subject areas of nutrition, dietetics or wellness with guidance of the faculty.

This course is an original investigation in subject areas of nutrition, dietetics or wellness with guidance of the faculty.

The Dietetic Internship Program provides supervised practical experience at various hospitals, food service institutions, long-term care and public health and wellness facilities. Students are required to attend a one-week orientation on campus before beginning internship rotations. Rotations may be completed at approved facilities in-state or out-of-state.

The Dietetic Internship Program provides supervised practical experience at various hospitals, food service institutions, long-term care and public health and wellness facilities. Students are required to attend a one-week orientation on campus before beginning internship rotations. Rotations may be completed at approved facilities in-state or out-of-state.