This document contains information on various courses taken by a student including course numbers, names, credits, course descriptions from the Ohio University course catalog, and how the student plans to apply the knowledge from each course to achieve their educational and career goals. The courses cover topics in writing, diversity, algebra, biology, anatomy, physiology, microbiology, genetics, medical terminology, nutrition, food systems, quantity food production, nutrition counseling, and community nutrition. Overall, the student explains how each course will help strengthen their skills and knowledge to work in healthcare, understand the human body, analyze the food system, educate clients, and advocate for nutrition and wellness.

1. Course Number; Name;
Credits
Course Description taken from Ohio University
course catalog
How will you use this
knowledge to achieve your
educational goal?
ENG 1510 Writing and Rhetoric
I; 3 credits
Practice in composing and revising expository
essays that are well organized, logically coherent,
and effective for their purpose and audience. Topics
from personal experience, nonfiction reading, and
research material.
This class strengthened my writing
and critical thinking skills. When
communicating with clients in
written forms, these skills will be a
great asset.
EDCS 4001 Democracy,
Diversity, and Education; 3
credits
Synthesizes the fields of diversity, our democratic
society and education's promise for transformation
and social change. Studies the social, philosophical,
ideological, and historical foundations of diversity in
the United States and asks how we can become
transformative change agents in creating and
sustaining a more diverse and educated citizenry.
This class forced me to critically
consider several influences and
impacts of society and why we are
where we are. Through that
challenge, I am more accepting and
more challenging of the ideas of
others. This will help me be more
culturally competent, and allow me
to be more flexible in my ideas.
MATH 1200 College Algebra; 4
credits
Equations, functions and graphs, including linear
equations and systems, polynomials, rational and
radical expressions, quadratic equations, exponential
and logarithmic functions, and inequalities.
This class reviewed the basics of
algebra. Algebra is the applied
math used in daily life. This will be
useful in every avenue I pursue
through problem solving and basic
math.
BIOS 1030 Human Biology I:
Basic Principles; 3 credits
Humans as biological organisms: our origins,
ecology, and inheritance, and functioning of our
body systems.
Biology as a general sense was
covered in this course. This
provided a basic understanding of
the body systems. This knowledge
will be used in the applied sense in
all of my future endeavors.
BIOS 1300 Principles of Human
Anatomy and Physiology I: 4
credits
Introduction to the structure and function of the
human body in the study of cells, tissues, and the
integumentary, skeletal, muscular and nervous
systems.
This class built off of the basics of
1030 and dealt with the structure
and function at more detailed
levels. This understanding will help
me to understand and help client
with illness.
BIOS 1310 Principles of Human
Anatomy and Physiology II; 4
credits
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.
Similar to the precursor, this class
built off of the basics of 1030 and
dealt with the structure and
function at more detailed levels.
This understanding will help me to
understand and help client with
illness.
BIOS 2210 Microbes and
Humans; 3 credits
A good introduction to microbiology for allied
health fields. 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.
Application of concepts through reading on current
topics.
This class is an introduction to the
microscopic world of organisms.
This knowledge has been used and
will continue to in the clinical part
of my career.

2. BIOS 2215 Microbes and
Humans, Laboratory; 1 credit
Characteristics and activities of microbes of special
relevance to humans welfare, and those affecting
maintenance of environmental and food quality.
Special topics include human immune cells and
food production by microorganisms
This course taught basic lab
techniques and some diagnostic
methods for microbiology. This
will allow me to appreciate and
understand diagnosis of microbial
infections.
BIOS 2250 Genetics in Human
Society; 3 credits
Basic principles of inheritance in humans. Normal
and abnormal chromosome constitutions, gene-
protein interrelationships, and factors that cause
mutations of genes and chromosomes. Significance
of genetics in life of human society.
This course covers the basics of
human genetics. As our industry
moves more and more into the
epigenetic nature of nutrition, we
will have to rely on our
understanding of genetics. This
course will be that foundation.
HLTH 2300 Medical
Terminology; 3 credits
Medical terms associated with body systems, disease
processes, laboratory tests, and clinical procedures
commonly used in the health care setting.
This course provided a medical
vocabulary. This will be invaluable
me in my career as it will allow me
to communicate with peers in the
health field.
NUTR 1000 Introduction to
Nutrition; 3 credits
Nutrients, their food sources and functions in the
body; application to planning adequate diet through
life cycle.
This course provides a basic
nutrition foundation for which
everything else is built. Concepts
include the macros and the micros.
NUTR 1100 Introduction to
Food Systems; 3 credits
Components of the food system and all processes
that maintain our food supply, including growing,
harvesting, processing, packaging, transporting,
marketing, consuming, and disposing of food/food
packages. Interaction of the food system with
social, political, economic and natural
environments. Sustainability of the food
system. Impact of the food system on nutritional
well-being.
This course covers the food system
and sustainability. In the future,
this knowledge will allow me to
better analyze food systems and
food production form an informed
perspective.
NUTR 2000 Lifespan Nutrition;
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. Principles of sound nutrition, as
elucidated through current research, used to plan
and implement recommendations for dietary change
during these stages of the life cycle.
This class introduced nutrition
throughout the life cycle. In this
class I found my ignition for
childhood nutrition. This will fuel
my endeavor for advocating for
childhood nutrition and young
female education.
NUTR 2200 Science of Food I; 3
credits
Scientific principles applied to selection, storage and
preparation of foods with emphasis on food
macromolecules. Introduction to consumer food
regulation and sensory analysis.
This class introduces the laboratory
aspect of the food system. In the
future (and current) I will be able
to provide informed opinions on
food quality and process.
NUTR 2220 Science of Food II;
3 credits
Scientific principles applied to selection, storage,
and preparation of foods.
This course is the second in a
series. It serves to complete the lab
experience. This course will allow
me to better understand and
educate other consumers on food
industry science.
NUTR 2990 Professional
Development in Food and
Nutrition Sciences; 1 credit
Development of an awareness of the philosophy,
goals, organizations, and requirements of food,
nutrition, and applied nutrition professions.
This was the first introduction to
continuing education for nutrition.
This course provided the
groundwork for understanding the
scope of nutrition. While not
directly, I will use continuing

3. education in the future.
NUTR 3000 Nutrient
Metabolism; 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.
This class is where you understand
what happens nutritionally in the
body. This was the beginning of a
continually expanding
understanding nutrition in the
body.
NUTR 3100 Medical Nutrition
Therapy I; 3 credits
Medical nutrition therapy associated with the
prevention and treatment of disease, including
overweight/obesity, hypertension, hyperlipidemia,
diabetes mellitus, and kidney disease.
This class introduced the clinical
application of nutrition for the first
time. Skills developed here include
charting and diagnosing. These will
be directly applicable.
NUTR 3300 Principles of
Quantity Food Production and
Purchasing, 3 credits
Food purchasing and preparation principles applied
to large quantity food production, menu planning,
recipe standardization, food cost, and service in
institutions.
This course provided a reference
point for the food industry’s
standards and relations. If I ever
work in/manage a kitchen I will
use this knowledge.
NUTR 3350 Introduction to
Food Production; 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.
This course is the practical
application of quantity foods. I
learned adaptations and
substitutions that will be helpful in
cooking and in the future. I have
also been a graduate assistant for
this class 3 times.
NUTR 3600 Nutrition
Counseling; 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.
This course introduced the
philosophy and practiced the
approach of counseling. This will
be directly helpful in future client
situations.
NUTR 4000 Nutrition in the
Community; 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. Public and health
care policy affecting nutritional care.
Through gardening and
completion of a case study, we
were allowed to explore
community nutrition. This is the
particular area of nutrition I see
myself working, this process of
identifying the need and then
addressing will be repeated
numerous times in my career.
NUTR 4100 Medical Nutrition
Therapy II; 3 credits
Medical nutrition therapy associated with the
prevention and treatment of disease, including
gastrointestinal, pulmonary, and wasting
diseases. Enteral and parenteral nutrition.
This course built on MNT1, but
added new diseases and levels of
complexity. The knowledge
practiced here will be directly
applicable to my career.
NUTR 4901 Food and Nutrition
Sciences Senior Seminar; 3
credits
Examines the latest trends in the fields of food,
nutrition, and applied nutrition. Provides an
opportunity for majors in nutrition and applied
nutrition 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 class introduced several
avenues for nutrition and allowed
me to practice skills I will use when
preparing education pieces for
future clients or groups.

4. ANTH 1010 Introduction to
Cultural Anthropology; 3 credits
Students learn about the core concepts used in
cultural anthropology and how anthropologists
study human cultures and societies. Consideration
is given to the relevance of anthropological theories,
methods, and ethics in the context of contemporary
culture change, taking into account processes of
colonialism, globalization, and development.
Students gain an appreciation of the broader goals
of cultural anthropology to record cultural patterns
and behaviors, represent a variety of voices and
perceptions, explain cultural processes, and develop
a fundamental understanding of human diversity.
Through the exploration of
humans through a perspective
exploring development, I gained an
appreciation for diversity and
heritage. This will allow me to
relate to future clients on a higher
level.
CHEM 1210 Principles of
Chemistry I; 4 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.
This course built the foundation of
chemistry. This helps me
understand the metabolism and
reactions for the body’s function.
CHEM 1220 Principles of
Chemistry II; 4 credits
Designed to survey organic chemistry and
biochemistry and their impact upon daily existence.
This course built on 1210 and
furthered the knowledge base for
the body’s necessary reactions to
function.
CHEM 3010 Organic Chemistry;
3 credits
Designed for students who do not require a full year
in organic chemistry. Teaches the chemistry of the
functional groups, an introduction to spectroscopy
and the importance of mechanism in organic
synthesis.
The knowledge gained in this
course allows me to understand
science articles, as well as the
metabolism of the body. This will
be a reference source in my career.
CHEM 4890 Basic Biochemistry;
3 credits
Survey course, including introduction to
biochemical concepts and techniques, metabolic
pathways, and information storage and
transmission, with emphasis on directions of
current biochemical research.
This course delved further into
metabolism to the exact chemical
scenarios that happen with each
macronutrient.
PSY 1010 General Psychology; 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.
This course introduced basic
psychology and history of
psychology. Understanding
humans is vital to the field, and
this class provided insight to do
such.
PSY 5110 Statistics for the
Behavioral Sciences; 4 credits
Introduction to descriptive and inferential statistics
with emphasis on inferential statistics.
Basic statistical understanding is
important to reading studies and
understanding the current science
behind new practices. This
knowledge will allow me to stay
current while in the field.
MGT 2000 Introduction to
Management; 3 credits
Understanding of and practice in solving problems
facing managers and administrators using concepts
and principles from behavioral sciences and other
applicable disciplines.
This class provided basic business
jargon and reinforced common
knowledge. If I manage in the
future, these will be important
skills to practice.
MGT 3300 Human Resource
Management; 3 credits
Survey of human resource management practices in
areas of human resource planning, recruitment,
selection, training and development, performance
appraisal, compensation, discipline, safety audits,
and personnel research. Includes applications in
employment law and discussion of interface of line
and staff responsibilities in organization.
This class provided insight into the
laws and policy practices of HR.
This course will provide me with
self-defense in bad employee,
employer relations, as well as an
understanding of practices.

5. ACCT 1010 Foundations of
Accounting; 3 credits
Introduction to the accounting process, external
financial reporting, and analysis. Introduction to
compound interest concepts, Financial Literacy
concepts and budgeting. Some managerial
accounting concepts will be discussed. This course
is required for all Business Minors and College of
Business Majors.
This class provides a basic
understanding of financial
documents. If I ever decide to
open a private practice, this will
allow me to do my own
accounting.
ACCT 1020 Decision Making
with Accounting; 3 credits
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.
This course will be completed in
the Spring.
MKT 2020 Marketing Principles;
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.
This course will be completed in
the Spring.
NUTR 4920 Nutrition
Counseling Practicum; 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.
This course will be completed in
the Spring.
NUTR 4200 Experimental
Foods: 4 credits
Factors which affect results of different methods
used in food preparation. Research techniques
using subjective and objective evaluation of
products.
This course will be completed in
the Spring.
NUTR 3910 Dietetic Field
Experience; 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.
This course will be completed in
the Spring.
COMS 1010 Fundamentals of
Human Communication; 3
credits
Introductory analysis of oral communication in
human relationships with focus on variety of
contexts including dyadic, small group, and public
communication experiences. Serves as survey of
human communication processes.
This course was waived. I took
introduction to Media, which
explored mass communication.
This changed my understanding
and awareness of communication
as a society. Moving forward this
will allow me to apply
communication from an informed
viewpoint.
COMS 1030 Fundamentals of
Public Speaking
Principles of public speaking, practice in presenting
informative and persuasive speeches with emphasis
on communicative process. Use of interpretive and
rhetorical methods to understand meaning, context,
culture, and language in the development of
speeches.
This course was waived.
ECON 1030 Principles of
Microeconomics; 3 credits
Basic 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.
This course was waived. I took
Principles of Macroeconomics
instead. The same concepts were
applied, but on a grander scale.
When looking at budgeting or
making decisions for practice
direction, I have a business
knowledge to look from.