Role of nutrition in health promotion and disease prevention. Current concepts, controversies, and dietary recommendations from a scientific perspective.

Equivalent of HEALTHED 391 Nutrition for Health: The course helps students plan, evaluate, and analyze dietary intake based on sound nutritional guidelines, principles, and knowledge for the purpose of health enhancement, improved mental and physical performance, and decreasing risk of disease.

Taken at University of Wisconsin-Whitewater with Ann Garvin, PhD.

Food habits and health beliefs about foods and nutrition. Regional and ethnic influences.

Taken at San Diego State University with Katie Ferraro, MPH, RD, CDE.

Composition, preparation, preservation, sensory and consumer evaluation of foods.

Taken at San Diego State University with Blaire Newhard, MLA, RD, and Joan Rupp, MS, RDN.

Integration of cellular, physiological, and biochemical relationships with human nutrient requirements.

Taken at San Diego State University with Shirin Hooshmand, PhD.

Application and evaluation of techniques used to assess nutritional status, including basic methods, experimental animal and human studies.

Taken at San Diego State University with Mee Young Hong, PhD, RDN, and Meegan Justice, MS.

Quantity food production service delivery systems. Skills for food safety, recipe standardization, menu planning, purchasing, production operations, and quality standards. Intended for majors in foods and nutrition and hospitality and tourism management.

Taken at San Diego State University with Linda Copp, MS, RD, CSSD.

Factors affecting nutrient needs and ways to meet nutrient requirements across the life span. Not open to students with credit in Nutrition 208.

Combination of NUTR 607 Child Nutrition and NUTR 608 Geriatric Nutrition taken to satisfy NUTR 304 Nutrition Throughout the Life Span.

NUTR 607: Nutrition, health, and biochemical growth in children. Conditions leading to malnutrition, prevention, and correction.

Taken at San Diego State University with Mee Young Hong, PhD, RDN.

NUTR 608: Biomedical and psychosocial aspects of aging that affect food habits, nutritional status, and nutrient needs of elders.

Taken at San Diego State University with Shirin Hooshmand, PhD.

Physical, chemical, nutritional, and functional properties and quality attributes of foods and food additives; food handling, changes and interactions of food components induced by processing and storage; food laws, regulations, legislation, and food safety issues.

Taken at San Diego State University with Changqi Liu, PhD.

Managerial functions in food service systems.

Taken at San Diego State University with Traci Roberts, MS to be conferred May 2017. 

Application of principles and methods of physical and sensory evaluation and food component analysis to conventional and fabricated foods; effects of additives and ingredient variations; project studies; data interpretation and report writing.

Taken at San Diego State University with Traci Roberts, MS to be conferred May 2017. 

Nutrition assessment, diagnosis, pathophysiology, and medical nutrition therapy for chronic diseases.

Taken at San Diego State University with Amy Woods, MS, RD.

Required for Didactic Program in Dietetics competencies established by the Academy of Nutrition and Dietetics. Builds multi-level skills for dietetic practice to assess nutritional status and to develop care plans for patients.

Taken at San Diego State University with Brenda O'Day, MS, RD, CNSC.

Concepts and principles of disease pathophysiology, nutrition assessment and medical nutrition therapy for specific diseases and conditions.

Taken at San Diego State University with Yumi Petrisko, MS, RD, CSSD.

Advanced practical experience in food service and medical nutrition therapy for future dietitians.

Taken at San Diego State University with Joan Rupp, MS, RDN.

Nutritional problems in the community with consideration of their resolution. Field placement experience required.

Taken at San Diego State University with Joan Rupp, MS, RDN, and Yumi Petrisko, MS, RD, CSSD.

Theoretical frameworks for integrating physical activity and nutrition in developing, implementing, and evaluating multicomponent interventions to increase these behaviors in a variety of population subgroups.

Equivalent of HEALTHED 465 Health Promotion Strategies: This course will focus on: 1) the development, implementation and evaluation of worksite health promotion programs, and 2) examination of the relationship of these programs to the organization as a whole and to the benefits for both the employee and employer.

Taken at University of Wisconsin-Whitewater with Brandi Niemeier, PhD.