- General Education Course
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 D.
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.
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.
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 201.
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.
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.
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.
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.