Nutrition and Dietetics

Introduction to professional issues, roles, ethics, and values of the dietitian. Examines the non-traditional or alternative roles for the nutrition and dietetics professional. Emphasizes portfolio development and preparation for national registration examination. (previously FS 102)

The selection, care, composition, and preparation of foods. (previously FS 111) 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. Lab fee applies. (previously FS 131)

Demonstrates how the laws of science are evident in producing, processing, preparing, preserving, and metabolizing food. Students will learn how science connects to cooking, health, food storage as well as daily food encounters. This course covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students will 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. Lab fee applies.

Advanced study of the physical and chemical properties of food and the concepts underlying food handling, packaging and preservation. The student will also learn the structure, composition, palatability, and nutritive value of food. (previously FS 301) Lab fee applies.

A study of the physiological and chemical factors involved in the absorption and metabolism of food nutrients and how these factors apply to normal nutrition. (previously FS 321)

The management of normal nutrition needs of individuals across the life cycle including focus on pregnancy, lactation, normal infant growth and development, childhood and adolescence, adult men’s and women’s health issues and healthy aging. (previously FS 322)

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. (previously FS 323)

An application of techniques for nutrition assessment and counseling with 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. Lab fee applies.

This course is designed to provide students with the knowledge and skills necessary for the preparation of vegetarian and vegan meals. (previously FS 360) Lab fee applies.

Introduction to the responsibilities of first-level food service supervisors in quantity food service; includes planning, preparation, service, and safety of acceptable nutritionally adequate meals at designated budgetary levels. Laboratory experience in quantity food production. Lab fee applies. (previously FS 421)

Introduction to food services, including principles of organization and management, organizational leadership, financial control, equipment selection, organization HRM, food service organization law and legislation, layout in institutional food service, and technical operations (previously FS 431). Laboratory experience in food service management. Lab fee applies.

Introduction of clinical experience in dietetics, understanding and applying clinical laboratory values, nutritional assessment, medical nutritional therapy, Adventist beliefs and professional conduct in patient care. Lab fee applies. (previously FS 439)

Advanced study of clinical experience in dietetics with emphasis on the pathophysiology of diseases and the appropriate application of medical nutrition therapy. Lab fee applies. (previously FS 440)

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

Review of course 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 major only.

An original investigation in subject areas of nutrition, dietetics or wellness with guidance of the faculty.

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. (previously FS 495-496)

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. (previously FS 495-496)