Professor Olivia W. Kendrick, Department Head
Office: 206 Doster Hall
Introduction to principles of the science of nutrition, with implications for and applications to food selection for individuals of all ages.
Discussion and application of nutrition as it relates to personal health.
An overview of the professions in nutrition and dietetics. Course includes guest speakers and lectures.
Prerequisite: NHM 101.
Application of principles of basic nutrition to each stage of the life cycle. Emphasis is on the relationship of nutrition to growth, development, and health.
Analysis of interaction of nutrition and exercise in weight control. Techniques for measuring energy needs, estimating body composition, applying nutrition principles to weight control, and evaluating popular diet and exercise programs.
Relation of food composition and structure to food preparation. One lecture, two laboratories.
This course will provide students with an introduction to vegetarian nutrition, including background information on general nutrition. This course will also cover a vegetarian diet's role in disease prevention, courses of plant-based nutrients, vegetarian diets throughout the life cycle, food policy, and how to implement vegetarian diets into different areas of dietetic practice.
Prerequisite: NHM 101 or permission of the instructor.
This course is designed to address nutrition issues related to exercise and athletic performance.
Intermediary metabolism of carbohydrates, fat, and protein with emphasis on homeostatic regulation in health and disease.
Physiological and chemical basis of nutrient needs.
Corequisite: BSC 215:216.
Principles of nutrition assessment, including interviewing and nutrition care plans. Application of principles to selected stages of the life cycle.
Study of pathophysiology and medical nutrition therapy for specific disease conditions.
Prerequisite: Admission to the Coordinated Program in Dietetics.
Corequisite: NHM 365.
Supervised clinical dietetics experience applying NHM 365 coursework.
Course includes theories, functions, and principles of management and tools for decision making. Offered in the fall semester.
Principles, methods, and techniques used in purchasing food and equipment. Analysis of layout and design and of techniques used in evaluating work flow. Principles and techniques used in managing sanitation, safety, and security functions in food service.
Prerequisite: NHM 253.
Theory and techniques of quantity food production and service. Application of theory through management of a student-operated cafeteria.
Prerequisite: Eight hours of biological sciences.
Covers the practical application of principles of normal nutrition (including the nutritive value of foods) and introduces nutrition for persons with health problems. Primarily for students pursuing careers in health care.
Focuses on counseling skills and selected counseling theories as they apply to nutrition counseling. Incorporates principles of education in teaching nutrition to various populations.
Corequisite: BER 345.
Chemical and physical factors affecting food preparation; experimental methods applied to food preparation problems. Writing proficiency is required for a passing grade in this course. Offered in the fall semester. One lecture, two laboratories.
Nutrition assessment of individuals and groups; provision of nutrition services in the community. Writing proficiency is required for a passing grade in this course.
Corequisites: NHM 463 and admission to the Coordinated Program in Dietetics.
Experiences that include nutrition assessment and counseling and delivery of nutrition services in the community.
Continuation of NHM 365. Basic principles of enteral and parenteral nutrition support, as well as advanced medical nutrition therapy for critical care.
Corequisites: NHM 465 and admission to the Coordinated Program in Dietetics.
Supervised clinical dietetics experience applying NHM 465 coursework.
Prerequisite: Permission of the instructor.
Planned professional experience working in nutrition and/or food services. Usually in a medical care environment.
Through lectures and class discussions, the theory, functions, and principles of management are applied. Emphasis is on personnel and financial management, problem solving, decision making, and systems analysis.
Corequisites: NHM 475 and admission to the Coordinated Program in Dietetics.
Supervised practice in an institutional food service setting applying NHM 475 coursework.
Prerequisite: Permission of the instructor.
Individual study in nutrition or food service management.
Individual professional study in management, clinical, or community dietetics. Requirement of 160 clock hours spent in assigned site. Writing proficiency is required for a passing grade in this course.
Individual study in nutritional assessment of preschool children with developmental disabilities. Students will apply theories learned while working with children at RISE.
Discussion of current topics and research in the areas of nutrition and institution management and the related professional organizations. Offered in the spring semester.
Under faculty supervision, the student designs an investigation; collects and analyzes data; and prepares a written report and seminar on the research project.