Dietetics, General
DI 150 Sports Nutrition (back to previous page)
Review of the principles of nutrition and exercise with emphasis on counseling the athlete; facts and fallacies of sports nutrition; energy and fluid balance; evaluating sports nutrition information in the lay literature; appropriate diets for training; and managing the young person, older adult, and athlete with special needs. Planning meals for training and competition, as well as dietary evaluation using computerized nutrient analyzes, will be included. 3 credit hours.
DI 175 Food, Nutrition, and Culture (back to previous page)
Prerequisite: fluent in Microsoft Office and have web access. This course introduces the student to the study of food and culture of diverse groups in Asia, Africa, the Americas, and Europe. It examines how ethnic foods and dietary practices may affect the nutritional status of a population. It explores intercultural communication strategies and studies the history, religion, family structure, and traditional health practices to illuminate the cultural context from which ethnic cuisine emerges, evolves, and influences North American fare. 3 credit hours.
DI 200 Food Science and Preparation with Laboratory (back to previous page)
Prerequisite: Nutrition major, minor, or permission of instructor. Provides knowledge of food science, cooking and baking principles; physiology of taste; components of food including color and flavor pigments (phytochemicals); application of scientific reactions during preparation and cooking; accurate weighing and measuring skills; proper tasting and product evaluation techniques; safe handling of knives, kitchen equipment and food products. Instruction will include sanitary food experimentation and preparation in food laboratory in addition to classroom lectures. Laboratory fee; 4 credit hours.
DI 214 Menu Planning (back to previous page)
Principles of meal planning and writing menus for volume food combination, texture, color, nutrition, and cost. The interrelated steps involved in quantity food production, the delivery of food, and the responsibilities of management. 3 credit hours.
DI 215 Principles of Nutrition (back to previous page)
Prerequisite: BI 121. An introduction to nutrition science including nutrient interactions, digestion, absorption, sources of nutrients, and importance of phytochemicals. Energy metabolism, weight control, contemporary nutrition issues, and individual nutrition analysis are included. 3 credit hours.
DI 216 Food Safety, Sanitation, and Purchasing (back to previous page)
Students learn principles of food sanitation, safety, and purchasing. Students will also prepare policies, procedures, and conduct an in-service training class for a food service facility. Prevention of food poisoning, legal responsibilities of management, food handling and delivery systems are discussed for safe and sanitary practices. Procurement specifications for food and equipment, facility layout, receiving principles, issuing of food items, cost control, and budget preparation are also included. 3 credit hours.
DI 222 Issues and Careers in Health Wellness (back to previous page)
An overview of health care issues linked to lifestyle, living conditions, physical environment, socioeconomics status, eating behaviors, dental health, and rising costs of health care. Critical analysis of community health and design, work environment, eating behavior, as well as hygiene habits related to wellness. Survey and preparation for health careers. 3 credit hours.
DI 315 Nutrition and Disease (back to previous page)
Prerequisite: DI 215. Aspects of diet in treating and preventing various symptoms and syndromes, diseases, inherited errors of metabolism, and physiological stress conditions. 3 credit hours.
DI 326 Principles of Dietetics Management (back to previous page)
Provides knowledge required to effectively manage the provision of dietetic services in a food service operation, clinical nutrition department, community or ambulatory nutrition program, private practice office, or other food/nutrition facility. Management principles will be discussed using human resource applications, leadership theories, decision-making tools ,and organizational skills for the successful dietetics manager. Managing materials, productivity, financial data, and information in a dietetics environment will be discussed using quality improvement principles. 3 credit hours.
DI 330 Nutrition Care Process (back to previous page)
Prerequisite or co-requisite: DI 315. Provides knowledge of the nutrition care process for patients including nutrition screening and assessment, nutrition diagnosis and terminology, intervention strategies, and monitoring and evaluation tools. Medical terminology, laboratory values, format of the medical record, documenting nutrition care using acceptable medical nutrition therapy (MNT) processes. Diseases covered include: overweight and obesity, diabetes, cancer, cardiovascular disease, gastrointestinal diseases, pulmonary insufficiency, and renal disease. Nutrition care process for managing enteral and parenteral feedings is included, as well as patient interviewing and counseling. 3 credit hours.
DI 335 Nutrition and Disease II (back to previous page)
Prerequisite: DI 215. Prerequisite or co-requisite: BI 260. This course applies the knowledge of physiology using a body systems approach to describe appropriate medical nutrition therapy in treating and preventing various syndromes and diseases. It provides the latest framework for nutrition therapy and the most current research on the integration of evidence-based practice within the context of the nutrition care process. 3 credit hours.
DI 342 Healthy Food Preparation (back to previous page)
Prerequisites: DI 215 and nutrition major, minor, or permission of instructor. Preparing food according to today’s healthy eating goals. Food laboratory strategies include modifying recipe content to include natural sources of protein, fat, and carbohydrate in healthy meals, snacks, sports beverages, etc. while incorporating accurate nutrition analysis and costing of recipes using the latest technology, Discussion of organic, functional, and genetically engineered foods. Students design recipe or food demo projects incorporating course content. Provides knowledge and expertise in creating and redesigning recipes. Incorporates today’s healthy eating principles. Emphasis is placed on eating healthy without its costing more. Laboratory fee; 3 credit hours.
DI 350 Nutrition Throughout the Life Cycle (back to previous page)
Prerequisite: DI 215. Emphasizes the nutritional foundations needed for the growth, development, and normal functioning of individuals in each stage of the lifecycle - pregnancy, lactation, infancy, childhood, adolescence, adulthood and aging adulthood; covers age-specific clinical and nutritional interventions from preconception to the elderly stages of life. 3 credit hours.
DI 405 Community Nutrition (back to previous page)
Prerequisite: DI 215. Emphasizes tools for developing community nutrition programs including planning, needs assessment, implementation, and evaluation. Public health nutrition programs and policies for varying population groups will be discussed for cultural, economic, and social health practices. Budgeting food for low-income populations, complementary/alternative medicine practices, and presenting nutrition education programs will be included. 3 credit hours.
DI 450-459 Special Topics (back to previous page)
Selected topics in dietetics, health care, food service management, team concepts, and a variety of current issues. 3 credit hours.
DI 597 Dietetic Practicum (back to previous page)
An elective course that provides an opportunity for students to gain practical work experience in the dietetics field. Students must spend a total of 130 hours at a field site under the supervision of a registered dietitian and an additional 20 hours of course time devoted to preparation of a term paper or case study directly related to their practicum experience. This opportunity will help students meet competencies required for entry into a post-graduate internship. 3 credit hours.
DI 599 Independent Study (back to previous page)
Prerequisite: Permission of the program coordinator. Independent research projects or other approved phases of independent study. 3 credit hours.