Course descriptions and numerical listings for lower division food and nutrition courses can be found under Home Economics course listings. These courses serve as prerequisites for several upper division Nutrition and Dietetics courses listed below.
NTD 300 Dynamics of Dietetics 5 credits. Introduction to profession of dietetics, diet therapy, principles and practices of nutritional care. Development of skills through clinical experiences of nutritional care planning. Three hours lecture/six hours clinical. PREREQ: HEC 239. F
NTD 301 Clinical Dietetics 5 credits. Continuation of NTD 300 with emphasis on calculations of intake, charting progress and menu writing. Therapeutic nutrition as related to disease is emphasized. Three hours lecture/six hours clinical. PREREQ: NTD 300. BIOS 301-302 RECOMMENDED. S
NTD 312 Quantity Food Management 3 credits. Principles, concepts and procedures for preparation of quantity food. Experiences in actual food production facilities with coordination of management principles through cost control, supervision and food production. One hour lecture/six hours clinical. Cross-listed as HEC 312. AS
NTD 340 Therapeutic Dietetics 2 credits. Study of nutritional restrictions and requirements as related to the treatment of disease. PREREQ: HEC 239; BIOS 305 SUGGESTED. F, Su
NTD 405 Community Nutrition Issues 2 credits. Exploration of current nutrition issues affecting public health. Introduction to
government/private food assistance programs. Development of skills in needs assessment and project development of community nutrition programs. Cross-listed as HEC 405. PREREQ: HEC 239. D
NTD 406 Community Nutrition Laboratory 2 credits. Practical experiences in community service and public and private health care agencies. Cross-listed as HEC 406. PREREQ: NTD 300-301 OR SPECIAL PERMISSION. COREQ: NTD 405. D
NTD 410 Food Production Systems 5 credits. Principles and concepts of
management: planning, organization, and controls in quantity food
production systems. Development of skills in projects in clinical
facilities. Three hours lecture/six hours clinical. Cross-listed as HEC
410. PREREQ: NTD 312 AND MGT 312. AF
NTD g439 Sports Nutrition 2 credits. Review of nutrition recommendations for both competitive and recreational athletic performance. Rationale for nutrition practices is given through an examination of individual nutrient metabolism. Controversies and misinformation addressed. Cross-listed as HEC 439. PREREQ: HEC 239 SUGGESTED. S
NTD g457 Experimental Foods 3 credits. Development of experimental methods and their application to cookery and food technology; preparation of student for independent investigation in foods; acquaintance with literature in the field. Two hours lecture/four hours laboratory. Cross-listed as HEC 457. PREREQ: HEC 104; JUNIOR STANDING. D
NTD g461 Advanced Nutrition 3 credits. Advanced study of nutrition science, including an introduction to research methodology and professional literature. Special consideration is given to nutrition-related health problems and preventive nutrition. Three hours lecture. Cross-listed as HEC 461. PREREQ: HEC 239, CHEM 108. AF
NTD 488 Advanced Dietetics Practicum I 15 credits. Supervised field experience at cooperative regional health care facilities and food service establishments. Emphasis on broad exposure to clinical, community and administrative Dietetics. PREREQ: ADMISSION INTO AP4 PROGRAM. Graded P/N P. F, S
NTD 489 Advanced Dietetics Practicum II 15 credits. Continuation of NTD 488 with supervised field experience at cooperative regional health care facilities and food service establishments. Emphasis on entry level skills in clinical, community, and administrative Dietetics. PREREQ: NTD 488. Graded P/NP. F, S
NTD g491-492 Special Problems in Nutrition and Dietetics 1-2 credits. Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: PERMISSION OF INSTRUCTOR. D