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FND — Food, Nutrition and DieteticsPrerequisite: FND 250 or FND 357. Nutrition applied to the various stages of life, from conception to the later years. Socioeconomic, psychological, physiological factors affecting food intake.(2 lecture, 2 laboratory) Prerequisites: FND 250 or FND 357. Study of the chemical and physical properties of food and the effects of processing and preparation, preservation and storage.Prerequisites: BIO 245. Basic nutrition concepts including individual nutrients and their association with disease states. Course is intended for nursing and other allied health professional students.Dietetic majors only. Development of the dietetic profession. Examination of topics in nutrition and dietetics not covered in previous coursework. S/U graded.Prerequisite: FND 252. Developmental stages, nutrient requirements, appropriate diet and eating behaviors for children from conception through school age. Nutrition related conditions of children and nutrition for the pregnant and lactating woman.Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.) Repeatable, maximum concurrent enrollment is two times.(2 lecture, 1 laboratory) Prerequisites: FND 210, FND 252; grade of “C” or better (C- is not acceptable) in BIO 245 or BIO 350. Laboratory required. Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.(2 lecture, 1 laboratory) Prerequisite: FND 430. Continuation of FND 430. Laboratory required. Nutrition assessment and intervention during acute and chronic disease. Theory and practical application presented.(3 lecture, 1 laboratory) Prerequisite: FND 252. Laboratory required. Systems approach applied to commercial and noncommercial food service facilities including: procurement, production, distribution, service and maintenance. Management of food service operations.Prerequisites: FND 250 or FND 357; grades of “C -” or better in CHEM 281 and BIO 245 or BIO 350. Metabolic, physiological and biochemical functions of nutrients and sub cellular components and their role in maintaining the integrity of the organism.Prerequisites: FND 250 or FND 357, and FND 252. Systematic analysis of community food and nutrition problems and programs. Role of public and private sectors in community health promotion.Prerequisite: FND 250 or FND 357. The study of nutrition principles as they apply to the promotion of optimal physical fitness and athletic performance. Current research and evaluation of nutritional recommendations will be stressed.A variety of workshops on special topics within the discipline. Goals and objectives will emphasize the acquisition of general knowledge and skills in the discipline. Repeatable, under different subtitles.Intensive review course for students beginning their dietetic internship. Overview of relevant issues and critical problems concerning all levels of systems management and dietetic foodservice administration.An overview with case practice of medical nutrition therapy for dietetic interns. Several topics are covered with an emphasis on clinical skills.Update skills and knowledge of professionals in the discipline. Goals and objectives will be specifically directed at individual professional enhancement rather than the acquisition of general discipline knowledge or methodologies. S/U or letter graded. Repeatable, under different subtitles.Prerequisite: FND 252. Developmental stages, nutrient requirements, appropriate diet and eating behaviors for children from conception through school age. Nutrition related conditions of children and nutrition for the pregnant and lactating woman.Prerequisite: FND 250 or FND 357. The study of nutrition principles as they apply to the promotion of optimal physical fitness and athletic performance. Current research and evaluation of nutritional recommendations will be stressed.