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Nutritional Sciences
BACHELOR OF SCIENCE IN NUTRITIONAL SCIENCES - DIETETICS
(DIADACTIC PROGRAM IN DIETETICS - DPD)
Expected Course Learning Outcomes:
NS 1201 - Introduction to Dietetics
- Define terms and credentials used to identify dietetic and nutrition professionals.
- Explain educational routes for dietetic and nutrition professionals.
- Identify areas of practice and specialty in dietetics and roles of team members.
- Recognize appropriate ethical behavior as defined by organizational codes and ethics.
- Explain trends in food, nutrition, and the dietetics profession.
- Identify professional resources related to (a) research/science based practice and (b) consumer education.
- Explain the role of food in the promotion of a healthy lifestyle and in the treatment of disease
- Develop a pre-professional portfolio in preparation for the dietetic internship application.
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NS 1301 - Introduction to Nutrition
- Discuss the various factors influencing food habits and choices.
- Identify the components of a healthy diet and discuss techniques utilized in diet planning.
- Describe the various nutrients, their food sources, functions in the body, deficiencies and toxicities.
- Explain the role of nutrition and physical activity in promoting wellness.
- Discuss the association between nutrition and chronic diseases.
- Distinguish sound nutritional principles from faddism and quackery.
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NS 1325 - Nutrition, Foods and Healthy Living
- Identify the components of a healthy diet
- Discuss the various nutrients, their food sources, and functions in the body, deficiencies and toxicities.
- Distinguish sound nutritional principles from faddism and quackery
- Explain the association between nutrition and chronic diseases
- Discuss the different nutrient requirements during the life cycle
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NS 1410 - Science of Nutrition
- Identify the components of a healthy diet
- Discuss the various nutrients, their food sources, and functions in the body, deficiencies and toxicities.
- Distinguish sound nutritional principles from faddism and quackery
- Describe the principles of digestion, absorption and metabolism of nutrients
- Explain the association between nutrition and chronic diseases
- Evaluate personal dietary intake for nutritional adequacy
- Discuss the different nutrient requirements during the life cycle
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NS 2310 - Principles of Food Preparation
- Relate food consumption and nutritive value to methods of food preparation and nutritional wellness.
- Apply basic food principles, procedures, techniques, and standards to food preparation.
- Apply sanitary standards and procedures for handling food products.
- Apply techniques for the sensory evaluation of food.
- Identify technological developments in foods.
- Plan a nutritionally balanced and palatable meal that follows the recommendation of the 2005 Dietary Guidelines and My Pyramid.
- Recognize food preparation as a means of creative expression.
- Demonstrate an inquisitive attitude toward and acceptance of a variety of foods.
- Demonstrate the ability to work effectively in groups.
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NS 2420 - Nutrition
- Discuss the various nutrients, their food sources, function in the body, deficiencies and toxicities.
- Assess personal dietary intake for nutritional adequacy.
- Calculate individual energy expenditure and needs.
- Explain the principles of digestion, absorption and metabolism of nutrients.
- Distinguish sound nutritional principles from faddism and quackery.
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NS 3310 - Essentials of Dietetic Practice
- Discuss the role of the dietitian in clinical practice and as a member of the health care team.
- Evaluate legitimacy of dietary/nutrition information available to the consumer.
- Describe, interpret and be able to apply various assessment methods to evaluate nutritional status of individuals.
- Correctly select and use dietary assessment methods/guidelines to evaluate adequacy of food/nutrition consumption (such as DRI's, Dietary Guidelines, Food Guide Pyramid, Exchange lists, etc.)
- Develop viable nutrition care plans for clients with special conditions requiring nutritional adaptation/modification to promote health and well-being.
- Demonstrate skills in nutrition data entry or documentation (Charting) within the medical record.
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NS 3325 - Sports Nutrition
- Discuss the various nutrients, their food sources, and their roles in supporting sports performance.
- Assess personal dietary intake for nutritional adequacy.
- Calculate individual energy expenditure and needs based on level of physical activity.
- Explain appropriate body composition for various sports and appropriate methods for gaining or losing weight.
- Distinguish sound nutritional principles from faddism and quackery.
- Discuss the potential health benefits of a physical fitness program.
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NS 3340 - Nutrition in the Life Cycle
- Appraise the physiological changes associated with each stage of the life cycle and the impact of these changes on nutritional needs.
- Identify major nutrient recommendations for each age group and the roles that these nutrients have in the body.
- Describe the factors influencing food choices and nutritional status during the various stages of life.
- Examine nutrition-related concerns of each stage of the life cycle.
- Describe and apply assessment parameters and tools relevant to each stage of the life cycle.
- Apply concepts associated with physical fitness, disease prevention, and health promotion as they relate to the stages of the life cycle.
- Develop and implement (if feasible) a nutrition project related to a specific stage of the life cycle.
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NS 3402 - Survey of Biochemistry
- Student will understand the Molecular Basis of Life.
- Student will understand the Working of Enzymes.
- Student will understand the Organization of Macromolecules.
- Student will understand the chemistry of water, amino acids, carbohydrates, lipids and how they structure living cells.
- Student will understand the principles of thermodynamics as it relates to energy utilization and biological organization.
- Student will understand Aerobic, Anaerobic and be able to integrate metabolism.
- Student will have an appreciation of molecular genetics and underlying causes of evolution.
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NS 3411 - Dietetic Counseling Strategies
- Describe nutrition counseling goals and theories
- Describe the basics of an effective collaborative counseling relationship
- Develop interpersonal kills needed for productive counseling responses and intervention
- Implement various behavior change strategies for short and long term goals according to client's desire for structure
- Explain issues of ethics standards of professional practice and client rights
- Discuss selected counseling issues such as cultural or gender differences, controversial diets, and nutrition information, distance/electronic counseling, and handling difficult client behaviors
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NS 4120 - Medical Terminology
- Identify word parts and recognize the meaning of prefixes, suffixes and combining forms that are presented in the textbook.
- Identify medical terms and recognize their meanings, and match terms with their meanings.
- Identify the correct medical term when presented with its meaning or description.
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NS 4130 - Field Work in Food and Nutrition
- Identify community nutrition problems being addressed at the assigned agency with specific target populations.
- Through participation in the agency's nutrition-related activities, identify effective assessment, planning, implementation, and evaluation strategies used or needed.
- Through participation in the agency's nutrition-related activities, identify client needs as they relate to nutrition education and food security.
- Identify community resources that are available or needed to address nutrition problems in the community with the target population.
- Identify areas of improvement in your own nutrition and physical activity behaviors.
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NS 4320 - Nutritional Biochemistry
- Understand the Nutritional Basis of Life at the Molecular Level
- Understand the Working of Vitamins with Enzymes.
- Learn the Organization and Degradation of Macromolecules.
- Learn the Chemistry of Fat and Sucrose Substitutes
- Learn the Essential nutritional chemistry of , amino acids, proteins, carbohydrates, vitamins, minerals, lipids and how they Power living cells and mammals, with emphasis on humans
- Learn the principles of Thermodynamics as it relates to energy utilization and biological organization.
- Understand Aerobic, Anaerobic and Integrative Metabolism.
- Consider and Have an appreciation of Molecular Genetics, and Recombinant Chemistry
- Have an appreciation of Drugs and how they are metabolized
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NS 4330 - Community Nutrition
- Describe the major roles, skills, and responsibilities of community nutrition personnel.
- Identify and apply the steps to assessing community nutrition problems and the steps to planning, implementing, and evaluating community nutrition programs
- Discuss the impact of culture, ethnicity, income, and education on dietary intake and the development of nutrition education programs in the community.
- Apply theories and principles from nutrition education and communication to community nutrition programs.
- Describe global nutrition issues and strategies used to address these issues.
- Develop effective oral and written communication skills for professional and consumer audiences.
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NS 4340 - Medical Nutrition Therapy I
- Identify the physiologic basis, abnormal laboratory parameters, complementary/alternative therapies, and appropriate medical nutrition therapy including parenteral or enteral nutrition for the disorders listed on the syllabus.
- Assess nutritional status and determine nutritional risk beginning with nutritional screening and progressing to a full nutritional assessment.
- Calculate Calorie, protein, fluid, and electrolyte needs and nitrogen balance
- Calculate enteral and parenteral nutrition formulations and modify them for individual dietary needs.
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NS 4341 - Medical Nutrition Therapy II
- Explain the pathophysiology, biochemical abnormalities, and behavioral abnormalities and medical nutrition therapy for each disorder in the syllabus.
- Determine appropriate medical nutrition therapy for disorders on the list of topics using information on a simulated patient medical record.
- Determine and calculate and appropriate medical nutrition therapy (food intake, recipe/formula alterations; parenteral and enteral feedings; fluid and electrolytes, herbal therapy etc).
- Assess nutritional status/nutritional screening (using anthropometric, biochemical, clinical, and dietary parameters)
- Explain the physiological basis for medical nutrition therapies.
- Recognize possible interactions between medications, herbs, nutrients, and foods.
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NS 4350 - Emerging Issues in Food Science and Nutrition
- Evaluate current issues in the field of food and nutrition.
- Interpret scientific data supporting both sides of complex or controversial issues in food and nutrition.
- Devise opinions on complex or controversial issues in food and nutrition and support those opinions.
- Develop an appreciation for the opinions and views of others.
- Critique the opinions and views of others in a constructive manner.
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NS 4380 - Cultural Aspects of Food
- Describe the functions of foods within a culture.
- Discuss the relationship of food customs to food safety, government regulations and religious restrictions.
- Discuss food customs and traditions among the diverse groups in the United States and globally.
- Use a variety of resources and information concerning food customs.
- Analyze how food customs impact the nutritional status and well-being of people.
- Determine the impact of food customs and multicultural communication when offering nutrition education and counseling.
- Conduct a self-examination of cultural uniqueness.
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