DIETETICS (DIET)
DIET 130 - PRINCIPLES OF FOOD AND MEAL PREPARATION
Prerequisite: Admission
An examination and application of the components that contribute to managing and organizing the preparation of meals at the consumer level, involving menu planning, food procurement, food safety issues, recipe modifications for specific dietary concerns, budgeting, and hospitality.
Credit: 3
DIET 210 - INTRODUCTION TO DIETETICS
Prerequisite: Admission
This course will examine and discuss the profession of dietetics including educational requirements for becoming a registered dietitian (R.D.), professional organizations, career pathways, and the role of the dietitian in patient care. Students will be introduced to nutrition-related research, its methodology, applications, and areas for future investigation. Students pursuing a degree in dietetics will be encouraged to join student chapters in The Academy of Nutrition and Dietetics (AND), Ohio Dietetic Association (ODA), Ohio Nutrition Council (ONC), and Mohican Area Dietetic Association (MADA) and attend one professional meeting.
Credit: 2
DIET 213 - SOCIETY’S INFLUENCE ON BODY IMAGE AND EATING
Prerequisite: Sophomore Status
This course will examine the societal determinants of a person's body weight, such as the influence of the family/parental, peers, societal norms, and the food and entertainment industries' impact on body image and dietary behaviors. This course will explore these societal factors that influence disordered eating, body shape, and weight loss/gain and discuss strategies to address these areas.
Credit: 3
DIET 230 - FOOD SCIENCE & APPLICATIONS
Prerequisite: Admission
Discussions related to the chemical properties of food substances, their nutritional importance, and their application in a laboratory setting.
Credit: 3
DIET 250 - FOODSERVICE MANAGEMENT, SANITATION AND SAFETY
Prerequisite: None
This course will explore safety and sanitation procedures for foodservice operations, including formal ServSafe training. Foodservice management concepts including food pricing, budgeting for food and staff, and financial monitoring will be discussed.
Credit: 3
DIET 320 - HUMAN NUTRITION
Prerequisite: CHEM 103 or CHEM 251or CHEM 253
Exploration and discussion of basic principles of human nutrition, which include digestion/absorption, macro and micronutrients and their metabolism, energy balance, sports nutrition, nutrition and chronic illnesses.
Credit: 3
DIET 330 - NUTRITION COUNSELING SKILLS
Prerequisite: DIET 320
This course will examine the nutrition counseling skills necessary for an entry-level dietitian when working with groups or individuals in clinical or community settings. Practice in use of dietary analysis software programs and the development of nutrition educational materials incorporating health behavioral change models appropriate for various age groups and life cycle stages will also be examined.
Credit: 3
DIET 350 - QUANTITY FOODS PURCHASING AND PRODUCTION
Prerequisite: DIET 250
Quantity food production in a variety of professional settings is the focus of this course. Classroom discussion as well as a hands on lab will help one learn menu development and pricing, foodservice equipment and facility planning, as well as essential foodservice production techniques.
Credit: 3
DIET 360 - LIFECYCLE NUTRITION
Prerequisite: Admission
This course will examine and discuss the importance of nutrients (carbohydrates, lipids, proteins, vitamins, and minerals) throughout the various life cycles of human development; including preconception, pregnancy, infancy, childhood, adolescence, adulthood, and geriatrics. Discussions will focus on reducing health risk factors among these stages with emphasis on nutritional intake.
Credit: 3
DIET 370 - COMMUNITY NUTRITION
Prerequisite: Admission
This course will examine nutrition in U.S. communities and national nutrition directives and guidelines for health promotion and disease prevention across the lifecycle. Primary, secondary, and tertiary strategies will be discussed. Nutrition epidemiology in prevention and disease, national and state nutrition policies, programs, and how nutrition professionals function in these various environments will be explored.
Credit: 3
DIET 385 - ADVANCED HUMAN NUTRITION
Prerequisite: Admission
Exploration and discussion of advanced principles of human nutrition, which includes the anatomy and physiology of digestion/absorption, metabolism of macro and micronutrients and their physiological significance, physiology of energy balance, nutritional intake and chronic illnesses.
Credit: 3
DIET 395 - VITAMINS & MINERALS
Prerequisite: DIET 320, CHEM 104
This course will explore the biological functions of vitamins and minerals in human nutrition. This will include a review of the essential functions of vitamins and minerals, health implications of varying amounts of vitamins and minerals in the diet, as well as examining interactions between vitamins, interactions between minerals, and vitamin and mineral intake of vitamin and mineral levels for optimal health and prevention of chronic illnesses for various stages of the life cycle.
Credit: 3
DIET 400 - NUTRITION & DISEASE I
Prerequisite: Admission
This course will examine the implementation of medical nutrition therapy (MNT) for chronic and acute medical disorders. It will include the development of medical nutrition therapy plans appropriate for these conditions for individuals throughout the lifecycle. Medical disorders examined in this course include pediatric, neurological, pulmonary, cardiovascular, gastrointestinal, hepatic, pancreatic, biliary, and endocrine.
Credit: 3
DIET 425 - NUTRITION & DISEASE II
Prerequisite: DIET 400
This course will examine the implementation of medical nutrition therapy (MNT) for chronic and acute medical disorders. It will include the development of medical nutrition therapy plans appropriate for these conditions for individuals throughout the lifecycle. Medical disorders examined in this course include weight management, musculoskeletal and collagen, hematological, cancer, surgical, AIDS, renal, enteral and parenteral nutrition.
Credit: 3