Nutritional Sciences Minor - Curriculum
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed.
|Choose one of the following course sequences|
Human Anatomy and Physiology I, II
Human Biology I, II and Human Biology Laboratory I, II
|Choose two of the following|
Principles of Food Production
Principles of Food Production is the basic course covering food preparation methods, food standards of quality, product identity, food presentation, professional behavior in food service, food sanitation in practice, and techniques for adding value to basic food products. Students who have completed Principles of Food Production should be able to function effectively as a food professional in a kitchen environment including demonstrating professional appearance, professional behaviors, and knowledge of the many different food preparation techniques appropriate for the various categories of foods, quality standards of the categories of food products, effective food presentation, food safety and sanitation practices, teamwork, and cleanup practices. Students are required to achieve their co-curricular requirement - the ServSafe Certfication - by the end of this course. This course is not available for audit. **Fee: Lab fee associated with this course**
Complementary and Integrative Approaches for Well-Being
Complementary and alternative therapies for well-being are defined and described with information provided in the context of safety issues, efficacy, regulations, marketing, resource discrimination.
Nutrition and the Mediterranean Diet
This course provides a study of the Mediterranean Diet and culture through a combination of course work at RIT during spring semester culminating in a 9 day trip to Croatia at the end of the semester. The focus of this course is on understanding the unique characteristics of the Mediterranean Diet and the effect of adhering to the diet on one’s health. The course will compare the Mediterranean Diet to other ethnic cuisines and MyPlate food guide tools. The student will become familiar with foods typically consumed on the Mediterranean Diet and will demonstrate recipes using these foods and will develop a one week menu featuring the Mediterranean Diet including nutritional analysis. Principles of the Mediterranean Diet will be introduced via lecture and labs. A culminating experience will involve travel to Dubrovnik, Croatia and the surrounding area to see and experience first-hand the principles of the Mediterranean Diet. Lab fee as well as additional cost for study abroad component of the course required.
Techniques of Dietetic Education
This course prepares Dietetics and Nutrition students to counsel and train clients and to give effective and persuasive presentations. Topics include communications methods, learner/audience analysis, basic learning theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations. As part of the course each student is required to design and give a presentation and to design a self-training module/lesson.
This course will provide an introduction to the integration between exercise and nutrition-related topics by exploring the intimate link among nutrition, energy metabolism, and human exercise response. The course content will sort fact from fiction and help students and practitioners obtain the knowledge they need to give sound advice to athletes and active individuals.
Nutrition & Integrative Medicine
This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation.
Medical Nutrition Therapy I
This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients.
Medical Nutrition Therapy II
This course is a continuation of NUTR-525 Medical Nutrition Therapy I. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients.
Life Cycle Nutrition
An applied course for the Nutrition Management major regarding the nutritional needs throughout the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. Practicum in facilities delivering nutrition services to these age groups is required. Practicum hours by arrangement.
Global Food and Nutrition Perspectives
This course provides an overview of global food and nutrition concepts and issues from both developed and developing country perspectives. Topics include breastfeeding, macronutrients and micronutrient problems, food security and access, food emergencies, maternal and child health and the impacts of socio-economic disparities on nutrition status. Also addressed are challenges in food and nutrition policy development, program design and implementation that are unique to global efforts and sustainable development goals (SDGs). Students apply course content and analytical thinking skills to a unique self-selected country and develop dissemination skills by informing others of the unique food, nutrition and health issues.