Provides basic understanding of the science of food and food substances. Instruction on nutrients will be integrated with preparation of foods to form the laboratory experience.

Pre-req: DTS 210 with a minimum grade of C.

Principles of human nutrition and their application in planning and evaluating dietaries for individuals and families.

Establish a foundation for effective nutrition assessment and education of individuals and groups.

Pre-req: DTS 202 with a minimum grade of C.

A study of foodservice management and an in-depth look at food safety in foodservice establishments. Laboratory/field experiences provide students a better perspective of foodservice management in various institutions.

Pre-req: DTS 202 with a minimum grade of C and BSC 250 with a minimum grade of C.

A continued study of foodservice management principles. The course emphasizes quantity production, distribution, and service of foods as well as facility planning and design.

Pre-req: DTS 301 with a minimum grade of C.

An exploration of the scientific principles of human nutrition and nutrient needs for stages of the life cycle, which include prenatal, gestational, infancy, toddler, child, preadolescent, adult, and elderly.

Pre-req: DTS 210 with a minimum grade of C.

Builds on knowledge acquired in introductory nutrition, and prepares students for advanced nutrition courses. Development of therapeutic diets, analysis of vitamin and mineral needs, and digestive processes discussed in detail.

Pre-req: DTS 210 with a minimum grade of C and BSC 227 with a minimum grade of C.

An in-depth study of digestion, absorption, and metabolism of macronutrients; maintaining homepstasis in the body is also discussed in relationship to fluid, electrolyte, and acid-base balance.

Pre-req: DTS 320 with a minimum grade of C and BSC 228 with a minimum grade of C.

Nutritional needs of communities and the dietician's role in addressing them are identified, and community nutrition programs are closely examined.

Pre-req: DTS 210 with a minimum grade of C and DTS 202 with a minimum grade of C.

Explores the relationship between food, nutrition, history, geography, culture, traditions, religion, communication, and acculturation. Studies cultural parameters and current issues that have shaped and continue to influence foodways.

An introduction to quantitative and qualitative research methodologies with application in the field of dietetics.

Experimental study of chemical and physical factors affecting food preparation.

Pre-req: DTS 202 with a minimum grade of C.

A study of medical diseases and conditions in relation to medical nutrition therapy and the nutrition care process.

Pre-req: DTS 320 (may be taken concurrently) with a minimum grade of C and BSC 228 with a minimum grade of C.

A continued study of medical diseases and conditions in relation to medical nutrition therapy and the nutrition care process. Case study presentations access critical thinking skills.

Pre-req: DTS 469 with a minimum grade of C.

As a synthesis of dietetics program content, students will use food and nutrition knowledge to plan, implement, and evaluate a nutrition education program and prepare for supervised practice.