LINEAMIENTOS DE DESARROLLO PARA EL DISTR ITO DE SAN LUIS PROYECTOS DE INFRAE STRUCTURA PARA MEJORAR LA COMP ETITIVIDAD DEL S ECTOR AGRÍCOLA

Student Type: Traditional Undergraduate

Faculty: Carol Bennett, M.P.H., RD, CC-ACF, Assistant Professor, Nutrition

Objectives:

Upon completion of the Nutrition major, the student will successfully:

1. Demonstrate knowledge, application, and integration of principles of health promotion and disease prevention with normal nutrition, medical nutrition therapy, and public health nutrition for varied populations.

2. Develop beliefs, values, attitudes, and behaviors for professional practice, including: a. Effective and professional communication skills.

b. Application of education principles. c. Applied knowledge of ethical principles.

3. Apply principles of food systems, food science, and techniques of food preparation.

4. Demonstrate knowledge and strategic application of principles of management theories and systems.

5. Integrate scientific information and research into practice.

6. Provide opportunities to develop teamwork, cultural competence, problem solving and critical thinking skills.

Requirements - Major:

The Nutrition major must complete the following courses with a "C" or better: University Skills and Mode of Inquiry:

WRIT 101(3) and 102(3), SPCH 110(3); PSYC 100(3); and an approved ethics course (PHIL 245 or THEO 252).

Cognates:

CHEM 101(3) and 102(1) [or CHEM 113(3), 114(1), 123(3), and 124(1)]; CHEM 103(3) and 104(1) [or 242(3), 243(1), 247(3), and 248(1)] ; BIOL 197(3), 198(3), 199(1), 208(4), and 258(4); and MATH/PSYC 150(3) or PSYC 250(3) or BIOL 229(3).

Nutrition Science Courses:

NUTR 150(1), 241(3), 244(3), 245(1), 251(3), 271(3), 280(3), 298(2), 345(3), and 392(2). Major Electives:

Students must also complete at least 24 additional hours from one of the two options below, with a grade of “C” or better:

Option 1:

Nutrition major without a specified concentration: NUTR 300(4); MGT 300(3); and 17 additional elective hours from the following programs: COMM, MGT, MKTG, NUTR, HLSC, and/or BIOL, to be selected in consultation with an academic advisor in Nutrition. Of the 17 credits of Major Electives, at least 12 credits must be at the 200-level, including at least 3 credits at the 300-level.

or

Option 2:

Nutrition major with a Health Education Concentration: Students in pursuit of this concentration must complete all of the following courses with a grade of “C” or better: NUTR 246(3), 300(4), 361(1), 362(3), 363(3), 364(3), 368(3), 366(3), 393(1) and MGT 300(3). Students in the Health Education Concentration must maintain a cumulative GPA of 2.5/4.0. Courses unique to this concentration are available only on the Mesa Branch Campus.

Requirements - Minor:

Students seeking a minor in Nutrition must complete, with a grade of "C" or better, CHEM 101(3) and 102(1) [or CHEM 113(3), 114(1), 123(3), and 124(1)]; CHEM 103(3) and 104(1) [or 242(3), 243(1), 247(3), and 248(1)]; BIOL 258(4); NUTR 200(3) or 201(3) or 241(3); NUTR 251; two courses from among the following: NUTR 271 (3), 280(3), and/or 345 (3); and one of the following: NUTR 300(4) or 371(4).

Affiliation with Graduate Programs (Lisle campus only):

With careful planning of the undergraduate course sequence, the Nutrition major offers the student the possibility of completing select cross-listed courses to meet some of the requirements of the following graduate programs while an undergraduate student. These graduate programs include: the Master of Science in Nutrition and Wellness, Master of Public Health, and Master of Science in

Clinical Exercise Physiology. Space in these cross-listed courses is limited. Admission to the graduate program is not automatic. The student must meet apply to, and receive acceptance into, the

respective graduate program in his/her senior year in order to have the opportunity to take NTR (cross-listed as NUTR) courses during his/her undergraduate senior year.

Student Materials:

Calculator, Medical Terminology "The Body" - laminated tri-fold, white laboratory coat.

General Equipment:

Wireless access throughout the building, public area visual displays, and iPads that can be borrowed for access to the online programmatic material, student study areas carrels with PC's, a common area printer, audio/visual equipment (LCD Projector and/or TV monitor),

a lectern w/PC , white boards, potential smart boards.

Program Equipment:

Stove, refrigerator, dishwasher, washer and dryer, small appliances, cookware, utensils, Inbody BIA machine, Cholestech, BPTru blood pressure machine, Lange Calipers, Stadiometer

Assigned Textbooks or Learning Materials: • Brown, J. E. Nutrition Through the Life Cycle

• Course Pack: Nutrition Through the Life Cycle developed by Cindy Baranoski MS, RD, LDN

• McWilliams M. Foods: Experimental Perspectives

• Labensky S, Hause A, On Cooking A Textbook of Culinary Fundamentals

• Freeland-Graves JH. Principles of Food Preparation - A Laboratory Manual

• McWilliams M. Foods: Experimental Perspectives

• Lab Book from BenU Bookstore

• Boyle, & Holben. Community Nutrition in Action: An Entrepreneurial Approach

• Kittler PG, Sucher KP. Food and Culture in America: A Nutrition Handbook

• Mahan KL, Escott-Stump S. Krause’s Food, Nutrition and Diet Therapy

• Salway, JG. Metabolism at a Glance

• Course Outline, available in the bookstore

• Spears, M.C., Foodservice Organizations: A Managerial and Systems Approach

• Pennington, J.A.T. and Douglass, J.S. Bowes and Church’s Food Values of Portions Commonly Used

• Arnold, C. Nutrition Assessment Reference Manual

• Bauer K, Liou D, Sokolik C. Basic Nutrition Counseling and Education Skill Development

• Gregoire M. Foodservice Operations

• Labensky S. Applied Math for Food Science

• Contento, PhD, Isobel R. Nutrition Education: Linking Research, Theory, and Practice

• McWilliams M, Heller H. Food around the World: A Cultural Perspective

• Dunford, Marie and J. Andrew Doyle. Nutrition for Sport and Exercise

• American Dietetic Association. Position of the American Dietetic Association, Dietitians of Canada, and the American College of Sports Medicine: Nutrition and Athletic Performance

• Kreider et al. ISSN Exercise & Sport Nutrition Review: Research and Recommendations. Journal of the International Society of Sports Nutrition

• Therapeutic Nutrition Course Outline (for notes/assignments, in the bookstore)

• Salkind NJ. Exploring Research

• Recommended Reading:

o Manual of Clinical Dietetics. Chicago: the American Dietetic Association o A medical dictionary/encyclopedia

o Escott-Stump S. Nutrition and Diagnosis-Related Care

o Smaldino, S.E., Lowther, D. L., Russell, J.D., Instructional Technology and Media for Learning o A Food/Drug Interaction Book

o Lunsford AA. The St. Martin’s Handbook

o American Psychological Association. Publication Manual Graduate Employment Opportunities:

From Guidelines for ACEND-Accredited-Advanced-Practice-Residences (1.0, 2012)…

“According to an unpublished report from the 2011 Commission on Dietetic Registration (CDR) Workforce Demand Study, Dietetics Supply and Demand: 2010-2020: if supply factors and limitations persist, there will be a shortfall between demand for services and the capacity of the dietetics

Job Opportunities: Health Promotion, Education, Program Planning, Administration, Counseling, Consultation, Menu Planning, Budgeting, Purchasing, Food Preparation, Personnel Management, Food Safety Management, Clinical Dietetics, Research, Nutrition Counseling, Weight Management, Health Promotion, Teaching

Potential Employers: Hospitals, Nursing Care Facilities, Health centers and Clinics, Exercise Centers, Public Health Departments, Community Centers, Daycare Centers, Community Health Organizations, Hospitals, Schools, College and Universities, Camps, Restaurants, Hotels, US Department of Health and Human Services, US Department of Agriculture, Peach Corps, Grocery Stores, Sports Teams, Catering Services