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Master in Nutrition |
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MNTR 6070 - Outcomes Research & Evidenced Based Practice
4-0-4
Students are able to differentiate and manipulate the variety of clinical terminology and standards of health care and decision analysis that support evidenced based practice. This knowledge will guide the student in justifying written practice guidelines and research protocol.
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MNTR 6080 - Biostatistics
4-0-4
The is an applied course in statistical methodology focused on topics in the health sciences. Students learn to design experiments and research protocol related to nutrition, gather and tabulate data as well as interpret the research results. A basic statistics course is required prior to taking this class.
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MNTR 6100 - Nutritional Epigenetics
4-0-4
Prerequisites: MNTR 6000
This master level course will provide an in depth analysis of the role of nutrients in gene regulation above DNA sequence (Nutriepigenetics). Class discussion will stimulate critical thinking and strengthen students learning ability in state-of-art technologies. Course content will cover the molecular basis of functional nutrients. This course will prepare students to translate nutrition epigenetics into the field of nutrition and dietetic practices.
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MNTR 6110 - Cultural Environment & Agricultural Issues
4-0-4
This course investigates the food industry and the process of food product development and processing. Students research and critically analyze and discuss cultural, environmental and agricultural issues as they related to food, the food industry and food product development.
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MNTR 6120 - Graduate Seminar
1-0-1
Prerequisites: MNTR 6000 and MNTR 6070
Review of nutrition journals, critical evaluation of research papers, discuss specific nutrition problems of current interest. Propose thesis studies, present and analyze cases relevant to nutritional therapy or interventions.
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MNTR 6130 - Individual Study *This course can be repeated.
2-0-2
This course offers many opportunities to engage in an area of specific interest to the student. By choosing an area of nutrition that is of interest to the student, he/she would be expected to tailor research to this area. Masters’ projects can potentially cover topics supporting coursework such as in food production development, contemporary nutrition issues, new developments in the field of medical nutrition therapy, community food security or community based food and nutrition assistance, or local or statewide food system assessment. Students can tailor their program to manage research projects associated with the “Seeds of Life” garden and other nutrition research through the Life University Nutrition Department.
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MNTR 6140 - Advanced Clinical Field Experience
3-0-3
Prerequisites: MNTR 6200 , MNTR 6030 , and permission of instructor
In addition to practical experience, students must demonstrate the comprehension and understanding of the theories that are essential for achieving the competencies in a clinical nutrition setting. This course briefly provides an overview of the nutrition screening/assessment, nutrition diagnosis, nutrition intervention (MNT) and the monitoring/evaluation process.
Under supervision then students have the opportunity to put into practice their acquired knowledge of clinical screening assessment, nutritional intervention, monitoring and evaluation of the client’s progress. Practice sites include clinic nutrition services in nursing homes, private practice, and wellness centers. The student is exposed to and participates in all clinical operations at their sites. Theories learned in the Menu Planning, Advanced Nutrition, Assessment/Interviewing & Counseling, Nutrition Therapy sessions, Vitamins & Minerals, Alternative Nutrition and Food Nutrition, Culture are put into use.
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MNTR 6150 - Advanced Management Field Experience
5-2-6
Prerequisite: MNTR 6060 and permission of instructor
In addition to practical experience, students must demonstrate the comprehension and understanding of the theory and materials that are essential for achieving the competencies in a Food Science & service management. Content of Domain III for Registration Examination for Dietitian will be reviewed and discussed. Also under supervision, students have the opportunity to put into practice their acquired knowledge of community nutrition, nutrition assessment counseling, research, and nutritional education. The practice sites include a variety of the Community based programs such as Senior Citizen’s Center, Head Start, and others. The student will be exposed to all operations at these sites.
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MNTR 6160 - Advanced Community Field Experience
5-2-6
Prerequisite: MNTR 6230 and permission of instructor
In addition to practical experience, students must demonstrate the comprehension and understanding of the theory and materials that are essential for achieving the competencies in a Food Science & service management. Content of Domain III for Registration Examination for Dietitian will be reviewed and discussed. Also under supervision, students have the opportunity to put into practice their acquired knowledge of community nutrition, nutrition assessment counseling, research, and nutritional education. The practice sites include a variety of the Community based programs such as Senior Citizen’s Center, Head Start, and others. The student will be exposed to all operations at these sites.
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MNTR 6170 - Advanced Teaching Field Experience
3-0-3
Prerequisite: Permission of instructor
Advanced Teaching Field Experience is designed to provide students with training in the theoretical and practical approaches to teaching as well as experience in the design, presentation and evaluation of a teaching session. They will explore systematically the kinds of knowledge, skills, and commitments that should enable teachers to be effective. Students will apply course content in classes and labs through teaching. Students will examine the special teaching challenges faced in planning for, and responding to, non-routine situations and student issues.
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MNTR 6180 - Advanced Food Science
4-0-4
Prerequisites: CHM 315 and CHM 316
Advanced Food Science course is intended to give students an overview of the chemistry of the principal components of foods, their properties and interactions, and the changes that occur during processing, storage, and utilization. Emphasis will be on evidence derived from original research literature, interpretation of research findings, and problem solving based on the scientific principles of food chemistry.
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MNTR 6190 - Advanced Herbs, Spices and Essential Oils
4-0-4
Prerequisite: MNTR 6030
Students will learn how herbs and spices can be used in both traditional and cultural cuisines as well as therapeutically for promoting health and healing disease. Students will study botanicals ingredients for their phytonutrient properties, synergy and use in functional nutrition protocols. Various preparations will be explored.
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MNTR 6200 - Advanced Culinary Nutrition, Therapeutic Diets, and Menu Planning
4-0-4
Prerequisite: MNTR 6030
Topics covered will be using food based interventions vs conventional nutritional interventions, using food, diet, botanicals and supplements therapeutically, and planning individualized menus based upon biochemical and systems oriented nutritional diagnosis. Students will discuss historical and modern food systems and dietary patterns. Therapeutic diets discussed will include cardiometabolic, elimination (GF, CF, grain free), SCD, FODMAPS, candida, Failsafe, Feingold, ketogenic and others.
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MNTR 6200L - Advanced Culinary Nutrition, Therapeutic Diets and Menu Planning Lab
0-1-1
Prerequisite: CONCURRENT OR PREVIOUS enrollment in MNTR 6200
This is a laboratory class where students will create recipes based upon the dietary patterns and therapeutic diets studied in MNTR 6200 . Students must be registered for or have already taken MNTR 6200 in order to register for this class.
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MNTR 6220 - Nutrition Epidemiology and Public Health Nutrition
4-0-4
Nutrition Epidemiology and Public Health Nutrition course focuses on the examination of the methodologies of dietary assessment and their application to design, conduct, analysis, and interpretation of epidemiologic studies related to nutrition. Introduces the practical application of nutritional epidemiology to health programs and policy. Additionally, biochemical, physiological and socioeconomic interactions will be evaluated as they relate to the development, implementation, monitoring and evaluation of nutrition programs and research that affect women and children.
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MNTR 6230 - Global Health and Policy Development
4-0-4
This course emphasizes evidenced based decision making for translating research into public policy. The equitable allocation of resources and program implementation to achieve health goals is discussed. Students will study the interdependence of nations and regions as they intersect with culture and development goals. Underserved populations, diverse global health systems and public policy will be studied to prepare students to engage in and promote public service.
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MNTR 6980 - Thesis *This course can be repeated.
2-0-2
Prerequisites: MNTR 6070 and MNTR 6080
This is a process-oriented course that integrates reading, research, writing and oral presentations. The student will complete all facets of a research project from origination of an idea to a final thesis document and its public defense. The student will maintain an organized portfolio (electronic) of work including drafts, communication with advisors, and all articles used in the thesis document. The final thesis document will be scholarly in nature.
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Math |
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MAT 100 - Contemporary Mathematics
(5-0-5)
Prerequisite: TSM 099 or placement test
This course provides the non-science major with the base of mathematical knowledge necessary to understand the technical information that is presented in all types of situations today. The course begins with the study of numeration systems and progresses through elementary set theory, algebraic topics and the study of functions and applications. Also presented are topics from geometry, matrix theory, statistics and a brief look at computer programming. Throughout the course the emphasis will be on application problems and developing problem-solving skills.
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MAT 103 - Survey of Calculus
(5-0-5)
Prerequisite: MAT 100 or MAT 101
This course is an overview of calculus with an emphasis on realistic applications in various fields including business and economics. Topics include derivatives, differentials, exponential and logarithmic functions, anti-derivatives and functions of several variables.
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MAT 211 - Pre-Calculus
(5-0-5)
Prerequisite: MAT 101 or higher
This course provides a working knowledge of precalculus and its applications. It begins with a review of algebraic operations. Emphasis is on solving and graphing equations that involve linear, polynomial, exponential, and logarithmic functions. Students learn to graph trigonometric and inverse trigonometric functions and learn to use the family of trigonometric identities. Other topics include conic sections, arithmetic and geometric sequences, and systems of equations.
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MAT 301 - Calculus I
(5-0-5)
Prerequisite: MAT 211 (Precalculus) or higher with a grade of “C” or better
The topics of study in this course includes: limits, continuity, differentiation of algebraic and trigonometric functions, applications of the derivative, definite and indefinite integrals, the Fundamental Theorem of Calculus, and applications of the integral.
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Microbiology |
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MICR 1531 - Bacteriology and Virology Same as: BIO 431
(4-2-5)
The course is designed to present fundamental concepts of general pathogenic bacteriology, virology and community health. Major emphasis is given to the clinical manifestations, epidemiology and host/parasite relationship of bacteria and virus. The course provides a basic knowledge of what bacteria and viruses are and the biological properties that make them pathogenic. The probable mechanisms and theories of host resistance and susceptibility to opportunistic, infectious and communicable microorganisms. This course broadens the basic science background of the chiropractic student, thereby enhancing his/her competence as a primary healthcare provider.
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MICR 2533 - Parasitology and Mycology Same as: BIO 433
(3-0-3)
The course stresses the clinical manifestations, epidemiology and host/parasite relationship of pathogenic fungi, protozoa and worms. Morphological characteristics of representative species are demonstrated.
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MICR 2537 - Immunology and Disease Patterns Same as: BIO 437
(3-0-3)
Prerequisite: MICR 1531
The components of the immune system and their functions are reviewed with the emphasis on the role of the immune system in defense against infection and immunological diseases. The possible roles of chiropractic effects on resistance and susceptibility are considered.
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Nutrition |
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MNTR 6990 - Comprehensive Exam
(0-0-0)
No description available.
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MNTR 6990 - Comprehensive Exam
(0-0-0)
No description available.
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NTR 203 - Sustainable Agriculture and Food Systems ENV 203
(2-0-2)
This course will focus on the social, economic and environmental aspects of food and agriculture and how this affects the food industry. Grounded in a farm to fork philosophy, this course will take the stance that healing the system promotes vitalism on a wide scale. Practical ways to implement sustainable programs in the food industry will be highlighted.
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NTR 209 - Principles of Food Preparation
(1.5-3- 3)
Basic scientific principles of food preparation, food storage and factors affecting food selection and purchasing are studied. Methods of food preparation with emphasis on optimal nutrient retention, time efficiency, cost reduction, lower caloric and total fat content while preserving aesthetic appeal is taught. Culinary techniques are emphasized. Chemical and structural changes of foods undergoing preparation and processing and food composition are discussed. Food demonstration skills, sensory evaluation of food and food quality are emphasized.
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NTR 210 - Nutrition Seminar & Future Trends *This course can be repeated.
(2-0-0)
Prerequisites: (Level I, II, III = No Prerequisites) (Level IV, V =ENG 121 , NTR 301 , NTR 307
Career possibilities for nutrition majors are explored. Students will be guided in clarifying their professional goals and will become acquainted with the educational and experiential requirements necessary to attain these goals. Topics also include career planning and development, quality assurance standards, ethical challenges to dietitians and impact on the legislative process. Students will also learn skills in lecture presentation and facilitating group discussion by presenting and evaluating seminar presentations.
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NTR 250 - Food and Health Writing
(2-0-2)
Prerequisite: ENG 101
Through discussion, lecture and exercises, both historical and contemporary food writing will be examined. Students will write about food, food issues, and health issues for a variety of outlets, such as newspapers, magazines, blogs, cookbooks, and broadcast media.
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NTR 301 - Research Methodology
(2-0-2)
Prerequisite: CIM 101
This course teaches Life Skills that protect the consumer: Consumers are bombarded with Internet or health store information about different nutritional and herbal supplement with little or no research support. The course is designed to expose students to basic information on different methods of research so they can judge the validity of the claims being presented. The major objectives of this course are to review the why, what and how of research targeted toward the allied health professional. An overview of research design, analysis and presentation is covered. Protocol and discussions of descriptive and analytical research, with emphasis in research methodology and statistical analysis are reviewed. Data gathering is covered as are the techniques and interpretation of primary and secondary data.
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NTR 303 - Menu Planning & Computers in Nutritional Analysis
(2-2-3)
Prerequisites: CIM 101 and NTR 300
This course is intended to introduce the student to principles of menu planning as well as to address the need for practical computer application to nutritional analysis. The student will become familiar with a variety of computer programs and learn how to interpret reports provided from each program.
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NTR 304 - Introduction to Food Science
(2-2-3)
Prerequisites: NTR 209 and NTR 300
Chemistry, structures, and composition of food are studied. This course covers the study of the basic constituents of foods; carbohydrates, lipids, protein and water; and chemical, microbial, and physical actions and reactions. Functions of food additives, packaging and preservation techniques are discussed, and objective assessment of changes before, during and after processing is reviewed.
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NTR 305 - Community Nutrition
(3-0-3)
Prerequisite: NTR 300
The principles of public health assessment planning, implementation and evaluation are discussed. The emphasis is on data gathering, policy making, healthcare delivery, health promotion, and prevention of disease. The government’s involvement in health and food programs is also discussed. Theories learned in this course are practiced in field experience.
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NTR 306 - Advanced Nutrition
(4-0-4)
Prerequisites: NTR 300 and CHM 316
Biochemical, physiological and functional aspects of nutrient metabolism and utilization are explored. Mechanisms through which macronutrients meet human biological needs are emphasized.
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NTR 307 - Nutrition Education
(2-0-2)
Prerequisites: NTR 300 , CIM 101 and ENG 102
This course is an introduction to the theories and principles of the teaching and learning process. A discussion of lay and technical writing, with presentation and evaluation of educational techniques is covered. Also addressed are concepts of individual and group dynamics as they apply to learning theories. The preparation and selection of audiovisuals and printed and multimedia nutrition education materials are emphasized. Group and individual projects are assigned to encourage teamwork spirit. This course is a prerequisite for Levels IV and V of NTR 210 - Nutrition Seminar & Future Trends .
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NTR 309 - Assessment, Interviewing & Counseling
(3-2-4)
Prerequisites: NTR 303 and NTR 307
Application of nutritional process, evaluation of nutritional status, and special nutritional needs of individuals are determined through screening and assessment. The specific knowledge base in nutrition principles is integrated with client-oriented tools of interviewing, physical and general assessment, to include monitoring such as blood pressure, palpation, auscultation and reflexes of the knee and ankle, anthropometric and biochemical assessment, drug/nutrient interaction and dietary analysis. Counseling and documentation of nutritional intervention are emphasized.
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NTR 311 - Institutional Food Management
(3-0-3)
Prerequisite: BSN 101 or NTR 209
This course covers management principles and their application to food systems. Topics such as food and non-food procurement and purchasing; financial planning and budgeting; layout and equipment; food delivery systems; and quality assurance are discussed. Both commercial and non-commercial applications of food service operations are studied.
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NTR 312 - Food Safety & Sanitation
(2-0-2)
Prerequisite: BIO 101 , BIO 103 , or BIO 111
This course covers the major concepts for safe food handling procedures. Food safety issues including microbiological, chemical and food borne illness are discussed. The Hazard Analysis Critical Control Point (HAACP) system is discussed, and the important strategies for handling food from the receiving end to the consumer is covered as well as the processing and regulatory issues surrounding food safety and sanitation.
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NTR 320 - Alternative Nutrition
(2-0-2)
Prerequisite: NTR 300 or Permission of Instructor
Students are exposed to a review of the scientific evidence for and against unconventional (alternative) medicine. Students are expected to debate some of the more controversial areas in alternative nutrition.
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NTR 321 - The Study of Herbs in Health
(2-0-2)
Prerequisite: NTR 300 or Permission of Instructor
The course is designed to expose the student to a review of the scientific evidence for and against herbal treatments. The botanical, chemical, pharmacological and toxicological aspects of popular herbs are discussed.
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NTR 360 - Nutrition through the Life Cycle
(3-0-3)
Prerequisite: NTR 300
This course covers the principles of nutrient requirements at different stages of the life cycle. In addition, the physiological and psychological changes that occur during the life span are covered. The contributions that diet and nutrition make to support the growth and developmental process throughout the life cycle are discussed.
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NTR 370 - International and Cultural Cuisine
(0-2-1)
Prerequisites: NTR 209 and NTR 312
This course will cover the cuisine and cultures of various regions of the planet for the purpose of promoting respect for cultural diversity and appreciating the synergistic food elements of these cuisines. Grounded in principles of sustainability, this course will review World Cuisines; as well as the restrictions and rationales for religious based food practices of the world.
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NTR 371 - Herbs, Spices and Oils
(2-2-3)
Prerequisites: NTR 209 , NTR 300 OR NTR 380
Students will learn how herbs and spices have become a part of modern cuisine as well as an integral part of functional nutritional cuisine. Students will learn to pair herbs and spices both for their flavor components as well as their synergistic healing aspects.
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NTR 372 - Modernist Cuisine
(2-2-3)
Prerequisites: NTR 304 or CHM 112
This course will cover the three aspects of modern cuisine and molecular gastronomy including the social, artistic and technical aspects of food preparation. In depth study of advanced culinary science including food preparation, cooking methods and the physical transformations of ingredients that occur in cooking will take place.
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NTR 380 - Functional Nutrition
(5-0-5)
Prerequisite: NTR 300 or equivalent
This course is grounded in a food first approach to healing. This course presents the fundamental concepts of functional nutrition, including biochemical individuality, environmental factors, physiological functions and imbalances, triggers and mediators, clinical imbalances, detoxification, GI issues and the interplay of mind/ body and spirit as it relates to health.
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NTR 401 - Nutrition Therapy I
(4-0-4)
Prerequisites: NTR 306 and NTR 309 or Permission of Instructor
The pathophysiology (anatomy, physiology and metabolic) of disease, and the relationship between diet, disease, health attainment and maintenance is discussed. Diet modification for the prevention and treatment of acute and chronic disease is addressed. Medical and pharmacological treatment is also covered. Emphasis is placed on nutrition intervention for a multitude of problems such as: bone and dental health, diseases of the GI Tract (oral cavity, esophagus, stomach, intestinal), food allergy/ food intolerance, endocrine diabetes mellitus, hypoglycemia, weight management, eating disorders, rheumatic diseases, cardiovascular disease and hypertension.
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NTR 402 - Nutrition Therapy II
(4-0-4)
Prerequisites: NTR 306 and NTR 309 or Permission of Instructor
The pathophysiology (anatomy, physiology and metabolic process) of disease and the relationship between diet, disease, health attainment/maintenance are discussed. Diet modification for the prevention and treatment of acute and chronic disease is addressed. Emphasis is placed on nutrition intervention for a multitude of problems such as: the disease of liver, biliary system and exocrine pancreas, metabolic stress: sepsis, trauma, burns and surgery, anemia, pulmonary disease, renal disease, neoplastic disease, HIV and AIDS, nervous system and metabolic disorders.
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NTR 405 - Nutrition & Physical Performance
(3-0-3)
Prerequisite: NTR 300 and either CHM 315 or NTR 306
This course addresses the energy transfer in the body during exercise; the macronutrients’ contribution and need in physical performance; the role vitamins and minerals play in physical performance; hydration status and fluid needs. Pharmacology and nutritional ergogenic aids in physical performance; body composition; eating disorders; and some of the facts and fallacies associated with sports nutrition are also addressed.
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NTR 411 - Maternal/Child Nutrition
(3-0-3)
Prerequisites: NTR 306 and NTR 360
Special nutritional and health problems from prenatal development through adolescence are studied. Emphasis is placed on physical, psychosocial and nutritional aspects of development. Subgroups within specific age populations who are at nutritional risk will be identified.
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NTR 412 - Geriatric Nutrition
(3-0-3)
Prerequisite: NTR 401
The nutritional needs and eating habits of the elderly population are considered. A review of the psychological, social, cultural and physiological effects of aging as it relates to nutritional status is presented. Nutrition assessment of the elderly; drug-nutrient interactions related to the geriatric population; and community assistance programs for the elderly are also addressed.
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NTR 413 - Nutrition Therapy III
(3-0-3)
Prerequisites: NTR 401 and NTR 402 or Permission of Instructor
The pathophysiology (anatomy, physiology and metabolic) of disease, and the relationship between diet, disease, health attainment and maintenance is discussed. Diet modification for the prevention and treatment of acute and chronic disease is addressed. Emphasis is placed on nutrition intervention for a multitude of problems such as: the diseases of the gastrointestinal tract; and acid/base, fluid and electrolyte imbalances. Enteral and parenteral nutrition intervention with calculation on case study basis is addressed.
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NTR 415 - Quantity Food Production
(2-0-2)
Prerequisites: NTR 311 and NTR 312
Principles and techniques in quantity food production are discussed. Recipe development, modification, adjustment and needed equipment are emphasized.
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NTR 417 - Field Experience - Community
(1-6-3)
Prerequisites: NTR 305 , NTR 307 , NTR 309 and NTR 360
Under supervision, students have the opportunity to put into practice their acquired knowledge of community nutrition, nutrition assessment counseling and nutritional education. The practice sites include a variety of the Community based programs such as Senior Citizen’s Center, Head Start, and others. The student will be exposed to all operations at these sites.
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NTR 430 - Pediatric Nutrition Therapy
(2-4-4)
Prerequisites: NTR 411 and NTR 413
Lecture: Application of the nutritional process, screening procedure, assessment, evaluation of nutritional status and special nutritional needs of the pediatric population are discussed. The pathophysiology (anatomy, physiology and metabolic) of disease, and the relationship between diet, disease, health attainment and maintenance in pediatric population is discussed. Use of enteral and parenteral nutrition in pediatric care is discussed. Emphasis is placed on nutrition intervention for a multitude of problems such as: Bronchopulmonary Dysplasia (BPD) and Genetic/Inborn Error Metabolism diseases. Lab: Under supervision, students have the opportunity to put into practice their acquired knowledge of pediatric clinical assessment and nutritional intervention. The practice sites include pediatric clinic nutrition services in hospital and private practice setting. Students are exposed to and participate in all clinical operations at these sites.
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NTR 432 - Nutrition Epidemiology
(2-0-2)
Prerequisites: NTR 305 and NTR 306
The course is designed to expose the students to epidemiological data concerned with the frequencies and types of illnesses in groups of people with nutritional factors that influence the distribution of these diseases.
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NTR 433 - Study of Vitamins & Minerals
(2-0-2)
Prerequisite: NTR 306
Fundamentals of function, biochemical properties, metabolism, digestion, absorption, transport and excretion of vitamins and minerals are discussed. The student studies and discusses antioxidant effects and their role in disease prevention. The interaction between vitamins and other nutrients are also discussed.
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NTR 434 - Pharmacology/Drug & Nutrient Interaction
(2-0-2)
Prerequisite: NTR 306
Fundamentals of function, biochemical properties, metabolism, digestion, absorption, transport and excretion of drugs are discussed. The effect of drugs on health and nutrition status is addressed, as are food and drug interactions.
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NTR 435 - Financial/Reimbursement: Medicare & Medicaid
(2-0-2)
Prerequisite: Permission of Instructor
An introduction to the managed care industry is reviewed. Discussions of HMOs, PPOs, etc. are covered. Emphasis is placed on reimbursement issues as they relate to nutrition care and specific disease states.
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NTR 436 - Clinical Field Experience
(1-9-4)
Prerequisite: NTR 413 & NTR 414
Under supervision, students have the opportunity to put into practice their acquired knowledge of clinical assessment and nutritional intervention. The practice sites include clinic nutrition services in hospital, private practice, and wellness centers. The student is exposed to and participates in all clinical operations at these sites. Theories learned in the Nutrition Therapy series and Food Nutrition & Culture are put into use.
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NTR 440 - Culinary Cooking
(2-4-4)
Prerequisites: NTR 209 and NTR 300
Part I: This course covers culinary art fundamentals with a focus on stocks, mother and compound sauces and thickening agents. The availability, quality indicators, common uses and cooking application for a wide variety of foods are addressed, while students gain practical application in different cuisine. Part II: This course is designed to provide an in-depth study of culinary arts, with emphasis on gourmet cooking techniques. Baking and pastry techniques will also be covered in this course. Students produce menus with a focus on plate presentation. American regional and Continental cuisines are reviewed.
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NTR 442 - Foodservice Management
(3-0-3)
Prerequisite: NTR 311
This course is an overview of management resources in foodservice, hospitality management and catering systems with the application of decision-making and problem-solving using a foodservice system model. An in-depth review of foodservice facilities and their functions are presented with types of equipment used in foodservice operations. Students will have an understanding of department design and layout for new or existing foodservice facilities with an overview of types of equipment needed for various commercial and non-commercial foodservice operations.
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NTR 443 - Management Field Experience
(1-9-4)
Prerequisite: NTR 442
Students are placed in a commercial foodservice operation for field experience. Students apply theories and develop skills by participating in the management of all aspects of the operation including, but not limited to, production, purchasing, sanitation and safety, distribution, finance and personnel. Practice sites include hospital, school, and commercial foodservice as it relates to the nutrition field and others. Theories learned in the Food Science, Institutional Food Management and Quantity Food Production courses are put into use.
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NTR 451 - Health & Fitness Instruction
(3-2-4)
Prerequisite: NTR 309
This course is designed to emphasize the importance and essentiality of physical activity in human health and wellbeing. It introduces the student to the knowledge, skills and abilities needed by fitness professionals to give guidance in safe and positive activity programs for individuals and groups. It will also cover the components and requirements for certification as a fitness professional by one of the most recognized certifications programs, American College of Sports Medicine (ACSM).
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NTR 452 - Risk Assessment & Health Promotion
(3-2-4)
Prerequisite: NTR 451
Students are exposed to the principles of risk assessment by developing individual risk profiles for their clients. Students evaluate and use various computer based health-risk appraisals when creating these profiles. Finally, students learn to design a health maintenance plan (health promotion plan) targeted to their client’s personal health behaviors and risk factors.
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NTR 453 - Sport Nutrition Field Experience
(0-6-3)
Prerequisites: NTR 309 and NTR 405
This is a “hands-on” approach to implement the knowledge gained through the course of study in the area of exercise physiology, sports nutrition, etc. Students have the opportunity to apply the skills, techniques and knowledge in various settings such as corporate, commercial or community settings.
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NTR 470 - Nutrition Research I
(Varies 1-2 cr.)
Prerequisites: NTR 306 and Permission of Instructor
The objectives of this course are to give students a comprehensive insight into preparing a research proposal and submission of the proposal to the Institutional Review Board. This course is designed for students who wish to progress to Master’s and Ph.D. level studies.
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NTR 471 - Nutrition Research II
(Varies 2-4 cr.)
Prerequisites: NTR 470 and Permission of Instructor
The objectives of this course are to give students a comprehensive insight into conducting a research project and collecting and analyzing data. Research topics are at the discretion of the professor in charge of the course and are based on availability of facilities and finance, and whether or not collaborative projects are available with other institutions. This course is designed for students who wish to progress to Master’s and Ph.D. level studies.
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NTR 472 - Nutrition Research III
(Varies 2-4 cr.)
Prerequisites: NTR 471 and Permission of Instructor
The objectives of this course are to give students the opportunity to write up the results of Nutrition Research II as a thesis. This course is designed for students who wish to progress to Master’s and Ph.D. level studies. This course is designed for students who wish to progress to Master’s and Ph.D. level studies.
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NTR 473 - Nutrition Research IV
(Varies 1-2 cr.)
Prerequisites: NTR 472 and Permission of Instructor
The objectives of this course are to give students the opportunity to write up the results of NTR 473 Nutrition Research III as an abstract and submit it as a conference presentation either for poster or oral presentation.
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NTR 481 - Culinary Nutrition I: Health Promotion and Maintenance
(2-4-4)
Prerequisite: NTR 380
Grounded in sustainability, this course will cover current trends in culinary arts, trends in food technology, food based nutrients, optimizing nutrition through food, menu composition for health, flavor science/ synergies, and the art of culinary translation. The recipes presented in this course will promote health and maintenance in a healthy individual.
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NTR 482 - Culinary Nutrition II: Imbalances and Restorations
(2-4-4)
Prerequisite: NTR 481
Grounded in sustainable practices and based upon principles of functional nutrition, this course will cover traditional and emerging elimination diets, addictions and eating disorders, sports cuisine for restoration, ferments and cultures, detoxification, purees, and menu planning for disease states. As well, food synergies and healing will be addressed.
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NTR 483 - Culinary Nutrition III: Flavor, Sustainability and Beauty for Vibrancy
(2-4-4)
Prerequisite: NTR 482
This course will cover culinary sustainability from snout to tail, organic vs conventional food products, plant based cuisine, raw cuisine, brain health, farm to fork for flavor, mindful eating, and presentation trends.
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NTR 484 - Product Research and Development
(1-2-2)
Students will research and develop a potential product to bring to market using laboratory time for developmental trials. Sensory data will be gathered and used to modify/refine product.
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Pathology |
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PATH 2541 - Pathology I Same as: BIO 441
(4-0-4)
Prerequisite: PHYS 1525
The course is designed to present generalized descriptions of cell/tissue/organ/system changes due to various causes, such as acute and chronic diseases of infectious and non-infectious origins.
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PATH 2542 - Pathology II Same as: BIO 442
(3-2-4)
Prerequisite: PATH 2541
A course that stresses the pathobiology, clinical manifestations, structural and physiological consequences of disease of the human body. An emphasis is given to laboratory study of systemic pathology in which morphological and clinical characteristics associated with disease entities are observed.
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Physiology |
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PHYS 1501 - Anatomy and Physiology Same as: BIO 401
(4-0-4)
This course is an introductory overview of the structure and function of the human body. Emphasis is placed on the interrelationships between form and function at the gross and microscopic levels in tissues, organs and organ systems.
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PHYS 1510 - Cellular and Neuromuscular Physiology Same as: BIO 410
(5-0-5)
Prerequisite: PHYS 1501
A study of the functional basis of the nervous and muscle systems at the cellular, tissue and organismal levels. Includes electrophysiology, synaptic transmission, sensory and motor functions, functional organization of the nervous system, and neural control of muscle function.
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PHYS 1525 - Visceral Physiology Sames as: BIO 425
(6-0-6)
Prerequisite: PHYS 1510
A study of the cardiovascular, renal, respiratory and gastrointestinal systems. Knowledge of these systems will enable students to better understand the basis for protocols used in physical diagnosis and chiropractic patient evaluation. Emphasis will be placed on structure-function correlates and interdependence of these systems for normal functioning of the human body. Selected pathophysiological conditions will be contextually discussed.
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PHYS 2535 - Physiology Lab Same as: BIO 435
(1-4-3)
Prerequisites: PHYS 1525
Laboratory exercises provide students with hands-on experience testing activities that alter cardiovascular, respiratory and motor functions. Students learn how to measure and interpret data from ECG’s, EMG’s, Respirometers and other instruments. This course applies, reinforces and extends knowledge learned in PHYS 1510 and PHYS 1525 .
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PHYS 2545 - Endocrinology Same as: BIO 445
(4-0-4)
Prerequisites: PHYS 1525
A study of the actions of hormones on all body functions, with an emphasis on the neuro-endocrine control of hormone secretion and its potential relationship to chiropractic care. The course includes both the physiological and biochemical ramifications of hormone actions in regulating metabolism, growth, reproduction and neural function. Pathophysiological effects of abnormal hormone levels are considered.
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Physics |
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PHS 113 - General Physics III
(4-2-5)
Prerequisite: PHS 112
This course is the third part of a three-quarter sequence of introductory physics. This sequence is algebra-based and geared for the students seeking admission into medical, dental, veterinary, nursing, pharmacy and other health-related fields. However, students who want to major in physics and engineering curriculum may need to take calculus based introductory physics sequence. Topics discussed in this course include: Light, Theory of Relativity, Quantum Mechanics, Atomic Physics, Nuclear Physics and Particle Physics. This course consists of four hours of lecture and a two hour lab per week.
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PHS 213 - Physics III for Pre-Professionals
(2.5-1-3)
Prerequisite: PHS 112
This course is the third part of three-quarter sequence of algebra-based introductory physics with lab. Topics include nature of light, geometric optics, wave optics, properties of mirrors and lenses, optical instruments, blackbody radiation, wave particle duality, uncertainty principle, models of atoms, atomic spectra, exclusion principle, periodic table, properties of nuclei, radioactivity, nuclear reactions and medical application of radiation.
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Political Science |
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POL 110 - Current Word Topics
(2-0-2)
World Issues surveys eight contemporary U.S. foreign policy topics facing policy makers. Students are invited to familiarize themselves with the history, the context, and policy options that government leaders evaluate in the articulation and implementation of U.S. foreign policy.
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POL 202 - Comparative and International Politics
(5-0-5)
This course is a survey of political systems, ideas and international relations. Emphasis will be on understanding differences and similarities across governmental and cultural lines. Political history and current events will be integrated in the survey.
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Psychology |
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PSC 202 - Conflict Transformation I
(5-0-5)
Pre-req: ENG 101
This course will cover introductory levels of theory and practical skill building in understanding and transforming conflict on personal, social, organizational and community levels. The course will include areas such as: participants’ relationship to conflict, communication theory and nonviolent communication, active listening, paraphrasing, basic mediation, and conflict analysis. This course will be highly interactive and experiential. It will focus not only on the cessation of conflict, but also modes of using conflict creatively to build more sustainably peaceful relationships in a variety of contexts.
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PSC 204 - Creativity and the Artful Life
(5-0-5)
In this course students will study and practice the creative and artistic process as linked to the cultivation and expression of positive inner values. It will examine philosophical, scientific, cultural, and psychological theories of creativity, and invite students to cultivate and explore their own innate capacities to contribute artistically and creatively to social good in their various domains of interest. This class is highly experiential and will integrate in-class creative exercises as well as the construction of a creative work as part of a final project / paper.
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PSC 271 - Contemplative Practices Lab *This course can be repeated.
(0-2-1)
This practice lab exposes students to non-sectarian contemplative practices that facilitate emotional awareness, self-regulation and the development of spirituality, here understood as the cultivation of inner values and deep motivation.
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