Nutrition Minor (12 Credit Hours)
This minor provides an opportunity for the student to develop proficiency in the highly popular field of nutrition. Intended for students of all majors, this minor can be used for personal or professional development. Health professions majors will find this minor particularly beneficial as the health care field continues its focus on an integrated approach to treating the whole person.
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This two-credit course will introduce the student to the study of the social, cultural,
and psychological factors which influence food selection. Cultural eating patterns
and nutrition-related health problems of various ethnic and racial groups will be
explored. An introduction to basic food preparation and culinary techniques will be
used to further investigate food choices of various cultures. An emphasis will be
placed on the strong influence of culture on food attitudes and behaviors which affects
the counseling strategy of the health care professional. The effect of globalization
on food selection and health will be studied. Assignments address current research
regarding food and culture and encourage the student to explore nutrition practices
of culturally diverse clients. This course consists of one lecture hour and two lab
hours. Open to all majors; required course for dietetics majors.
This three-credit course will examine nutritional needs and issues throughout the
life span with special emphasis on preconception, pregnancy, lactation, infancy, childhood,
adolescence and aging. Normal nutrition topics and nutrition-related conditions and
interventions will be studied for each stage of the life cycle. Nutrient needs and
recommendations will be addressed as well as age-related physiological changes. Specific
attention will be given to current public health issues and model public food and
nutrition programs. Current evidence-based practice recommendations will be covered
with use of position papers by the Academy of Nutrition and Dietetics and American
Academy of Pediatrics. This course consists of three lecture hours.
This two-credit course will introduce the student to the integrated science of nutrition
and exercise physiology. The course will explore macro- and micronutrient needs as
related to energy demands, cellular function, and growth, maintenance, and repair.
Students will explore how optimal nutrition is essential for optimal performance.
The course will focus on scientifically sound, evidence-based practice and examine
sources of unsound sport nutrition recommendations. Assignments will allow students
to gain a greater understanding of the energy requirements of exercise as well as
the barriers to increased physical activity. This course consists of two lecture hours.
This course examines nutrition and diet therapy, including nutrition assessment, the
physiological and biochemical bases of nutrition care, therapeutic diets, medications
and herbal supplements. Topics include nutrition intervention for diabetes, cardiovascular
diseases, obesity, eating disorders, GI diseases and promoting healthy eating. The
emphasis of this course is the practical application of subject matter in the clinical