1. Course Name
Call #
Credit Hours
Course Description How will you use this
knowledge to achieve
your educational goal?
Introduction to Nutrition
NUTR 1000
3 credits
Nutrients, their food
sources and functions in
the body; application to
planning adequate diet
through life cycle.
This course provided me
with the fundamentals in
nutrition that everything I
have learned from this
point has steamed from.
Introduction to Food
Systems
NUTR 1100
3 credits
Components of the food
system and all processes
that maintain our food
supply: including growing,
harvesting, processing, and
packaging, transporting,
marketing, consuming, and
disposing of food/food
packages. Interaction of the
food system with social,
political, economic and
natural environments.
I can use the information I
learned in this class to help
consider all processes that
one needs to take into
account in order to be a
producer in the food
system.
Lifespan Nutrition
NUTR 2000
3 credits
Examination of nutritional
needs and unique concerns
to foster optimal growth
and development during
the lifespan including
maternity (pregnancy and
lactation), infancy,
childhood, adolescence,
and older adult years.
Learn to implement
recommendations for
dietary change during
these stages of the life
cycle.
Learning about nutrition in
all aspects of the human
life will be extremely
beneficial when dealing
with patients and
understanding/assessing
how to meet his or her
needs.
Science of Food I & II
NUTR 2200/2220
6 credits
Scientific principles
applied to selection,
storage and preparation of
foods with emphasis on
food macromolecules.
Introduction to consumer
food regulation and
sensory analysis.
Experimenting with
various foods and
tampering with how they
react to certain elements is
helpful when trying to
think of how a certain food
and its components will
react in the body.

2. Professional Development
in Food and Nutrition
Sciences
NUTR 2990
1 credit
Development of an
awareness of the
philosophy, goals,
organizations, and
requirements of food,
nutrition, and applied
nutrition professions.
This course helped guide
me in a positive direction
towards my career path
and learn more about the
professions available after
graduation.
Nutrient Metabolism
NUTR 3000
3 credits
Examination of the macro-
and micronutrients from a
scientific standpoint,
including their digestion,
metabolism, and utilization
at the cellular level.
Evaluation of the
recommended intake for
the prevention of chronic
disease and health
maintenance.
The in depth analysis of
how the body breaks down
macro/micronutrients will
greatly help me in my
career. Learning how these
processes work helps me
then to relay that
information back to my
clients to explain to them
how and why they need to
make the certain changes
they need to.
Principles of Quantity Food
Production and Purchasing
NUTR 3300
3 credits
Food purchasing and
preparation principles
applied to large quantity
food production, menu
planning, recipe
standardization, food cost,
and service in institutions.
Understanding the
planning that goes on
behind the scenes when
ordering and purchasing
food items as well as menu
planning will help me to
think of the bigger picture
involved when coming up
with menu’s for a patient
and or food company.
Introduction to Food
Production
NUTR 3350
4 credits
Application of food
purchasing, quantity food
production, and food
management principles in
a commercial kitchen.
Apply food safety and
sanitation principles by
participating in HACCP
plan. Use standardized
recipes and food service
equipment in production of
foods.
Learning to prepare foods
and work in a culinary
environment has made me
familiar with the
preparation and planning
process as well as
teamwork when working
in the kitchen.

3. Nutrition in the
Community
NUTR 4000
3 credits
Application of the Nutrition
Care Process in the
community, including: 1)
assessment of community
nutrition needs; 2) policies
and interventions to
prevent and improve
nutritional well-being of
individuals, families, and
community; and 3)
agencies providing
services. Role of the
environment, food, food
systems, and nutrition on
community nutritional
health.
Learning about treating
and helping the well-being
of a community is
important in taking large
groups into consideration
when assessing nutritional
needs. How to implement
action to change and the
dietitian’s role in the
process will be essential
for my career.
Food and Nutrition
Sciences Senior Seminar
NUTR 4901
1 credit
Examines the latest trends
in the fields of food,
nutrition. Provides an
opportunity for students to
demonstrate personal and
professional growth by
investigating a topic and
presenting it in class.
Students lead discussions
on topics that affect the
professions and share
professional experiences
gained.
This course has helped me
to keep in mind the
importance of gaining
professional experiences
and the ever-changing
world of nutrition and
what’s new in the market
today.
Introduction to Cultural
Anthropology
ANTH 1010
3 credits
Students learn about the
core concepts used in
cultural anthropology and
how anthropologists study
human cultures and
societies. Students gain an
appreciation of the broader
goals of cultural
anthropology to record
cultural patterns and
behaviors, represent a
variety of voices and
perceptions and develop a
fundamental
understanding of human
diversity.
Understanding cultures is a
huge part of my career
path and will help me to
better relate to my clients
and assess why he or she
might be inclined to keep
certain food groups in the
diet regardless of what you
advise them to do.

4. Genetics in Human Society
BIOS 2250
3 credits
Principles of inheritance in
humans. Normal and
abnormal chromosome
constitutions, gene-protein
interrelationships, and
factors that cause
mutations of genes and
chromosomes.
Learning about certain
genetic diseases will help
me to further understand
the human body and what
diet plan may be good for
that specific person based
on their genetics and the
condition their body is in.
Fundamentals of Human
Communication
COMS 1010
3 credits
Analysis of oral
communication in human
relationships with focus on
variety of contexts
including dyadic, small
group, and public
communication
experiences.
Communicating effectively
with others is an important
thing for all people. This
course will help me to
appeal to all sizes of groups
and relationships I build in
now and in the future.
Introduction to
Management
MGT 2000
3 credits
Understanding of and
practice in solving
problems facing managers
and administrators using
concepts and principles
from behavioral sciences
and other applicable
disciplines.
I will use this knowledge to
better understand people I
am working with as well as
working to help. Assessing
a problem and critically
thinking will be relevant in
everything I do.
Human Resource
Management
MGT 3300
3 credits
Survey of human resource
management practices in
areas of human resource
planning, recruitment,
selection, training and
development, performance
appraisal, compensation,
and discipline.
Working with people will
be a large part of my job
and its important to know
how people operate and
how to get a person to
implement change.
Marketing Principles
MKT 2020
3 credits
Provides a broad
understanding of
marketing activities,
decisions, and terms with
an emphasis on the
practices and problems of
marketing managers and
the analysis of the
marketing environment.
Learning what peaks
consumers interest and
how marketers entice
people into buying their
products will help me to
better understand my
clients and why they choice
the foods they do and to
help them not make wrong
decisions based on a
marketing technique

5. General Psychology
PSY 1010
3 credits
Introduction to psychology.
Survey of topics in
experimental and clinical
psychology including
physiological bases of
behavior, sensation,
perception, learning,
memory, human
development, social
processes, personality, and
abnormal behavior.
I will use the information
from this course to guide
myself through handling
situations with people and
being compassionate with
how a certain person is
feeling/acting based on
their personality and
behaviors.
Statistics for the
Behavioral Sciences
PSY 2110
4 credits
Introduction to descriptive
and inferential statistics
with emphasis on
inferential statistics.
This course will help me to
interpret situations and
understand what research,
numbers and or data are
significant.
Human Biology & Anatomy
and Physiology I & II
BIOS 1030, BIOS
1300/1310
11 credits
Humans as biological
organisms: our origins,
ecology, and inheritance,
and functioning of our
body systems. 3 cr
Introduction to the
structure and function of
the human body in the
study of cells, tissues, and
the integumentary,
skeletal, muscular and
nervous systems. 4 cr
Introduction to the
structure and function of
the human body in the
study of the digestive,
urinary, reproductive,
cardiovascular, lymphatic,
respiratory, endocrine
systems, and acid-base
balance. 4 cr
I will be able to use these
courses to help apply my
knowledge of the human
body when assessing a
patient and considering his
or her disease state.

6. Principles of Chemistry I &
II & Organic Chemistry
CHEM 1210/1220 & 3010
11 credits
Introduction to chemistry
through study of atomic
and molecular structure,
periodic table, states of
matter gases, solutions,
energy changes, acids,
bases, equilibrium, and
nuclear chemistry. 4 cr
Designed to survey organic
chemistry and
biochemistry and their
impact upon daily
existence. 4 cr
Teaches the chemistry of
the functional groups, an
introduction to
spectroscopy and the
importance of mechanism
in organic synthesis. 3 cr
I will be able to apply my
knowledge of compounds
and molecular structures
to understand how or why
the components in foods
break down the way they
do.
College Algebra
MATH 1200
3 credits
Topics in algebra including
functions, linear equations
and systems, polynomials,
rational and radical
expressions, quadratic
equations, exponential and
logarithmic functions, and
inequalities.
I will use this class to be a
better problem solver and
to be more efficient in
calculating patients caloric
intake, BMI and various
other nutritional needs.
Microbes and Humans with
lab
BIOS 2210/2215
4 credits
Introduction to the history
and life of microorganisms
with an emphasis on
bacteria and viruses.
Discussion of the
interaction between
humans and microbes
including vaccines,
antibiotics, biotechnology,
immunity, disease
transmission, and food
spoilage. Overview of
infectious diseases
affecting human organ
systems.
I can apply my knowledge
of diseases and
microorganisms in food
and how they can affect
and spread through food
born illnesses by
increasing patient’s
awareness of these issues
they could encounter.

7. Foundations of Accounting
& Decision Making with
Accounting
ACCT 1010/1020
6 credits
Introduction to the
accounting process,
external financial
reporting, and analysis.
Introduction to compound
interest concepts, Financial
Literacy concepts and
budgeting. 3 cr
Use of accounting
information for making
managerial decisions.
Study of cost behavior,
overhead costs allocation,
basic cost accumulation
systems, elementary
capital budgeting, master
and flexible budgets, and
cost control. 3 cr
These courses will be
applied to my career by
helping me become more
organized with
data/numbers and how to
budget expenses while
being cost effective and
being conservative with
hospitals resources.
Principles of
Microeconomics
ECON 1030
3 credits
Theory and economic
analysis of prices, markets,
production, wages,
interest, rent, and profits.
Analysis of how the
capitalistic system
determines what, how, and
for whom to produce.
I will apply this course to
help me assess client’s
financial status and what
foods he or she will be
more or less likely inclined
to purchase.
Medical Terminology
HLTH 2300
3 credits
Medical terms associated
with body systems, disease
processes, laboratory tests,
and clinical procedures
commonly used in the
health care setting.
I will use the information
learned in this course
every day of work.
Learning to breakdown
words and understand
their medical meaning will
always be relevant in my
work.
Medical Nutrition Therapy
1& II
NUTR 3100/4100
6 credits
Medical nutrition therapy
associated with the
prevention and treatment
of disease, including
overweight/obesity,
hypertension,
hyperlipidemia, diabetes
mellitus, and kidney
disease. As well as,
I will apply this course by
assessing clients disease
states and knowing how
and what to recommend
for them. Learning
extensively about all these
diseases and using my
knowledge from the case
studies will greatly help me

8. gastrointestinal,
pulmonary, and wasting
diseases. Enteral and
parenteral nutrition.
in helping patients.
Nutrition Counseling
NUTR 3600
1 credit
Introduction to the theory
of medical nutrition
therapy (MNT);
communicating health and
nutrition advice to
consumers; and behavior
change models used in
MNT.
I will apply these theories
and techniques when
talking with patients to
help them feel comfortable
and make their experience
as pleasant and effective as
possible.
Food and Nutrition
Sciences Field Experience
NUTR 3910
4 credits
Professional experience in
acute healthcare, long term
care, community nutrition
programs, school nutrition
programs, and/or food
industry under daily
supervision of a Registered
Dietitian (RD) or another
food and nutrition
sciences/applied nutrition
professional.
I can apply the experiences
learned in this course to
maximize my abilities and
fully understand all that a
Dietitian does and how to
grow within the field.
Experimental Foods
NUTR 4200
4 credits
Factors which affect results
of different methods used
in food preparation.
Research techniques using
subjective and objective
evaluation of products.
I will apply this courses
material to help me
understand how to pair
certain foods together and
how manipulating certain
products can achieve a
variety of results. This will
be important in helping
patients realize all the
things they can do with
their meals.
Nutrition Counseling
Practicum
NUTR 4920
1 credit
Offers the opportunity for
students to counsel
client(s) in a one-on-one
and group format under
the supervision of a
registered dietitian;
including assessment,
treatment, evaluation and
follow-up in out-patient
care.
I will apply my first hand
experience with dealing
with my first client to help
me handle these
encounters in the future
with ease and extensive
knowledge.

9. Biological Chemistry
BIOS 4630
3 credits
Structure/function of
proteins, nucleotides,
lipids, and carbohydrates.
Principles of enzyme
kinetics,
chemical/physical, and
functional properties of
biological membranes, and
DNA synthesis,
transcription and
translation. Biochemistry
of energy and nucleotide
metabolism and
mechanisms of metabolic
regulation.
I will apply what I attained
in this course to help me to
further understand how
the human body works and
responds to
macromolecules.