DFM 253 Nutrition in Health and Disease (Units: 3)
Nutrient needs for maintaining positive nutritional status. Diets to fit specific health needs. Primary nutritional care. Use of self-paced learning materials and computer assisted instruction. For students in health professions.
DFM 350 Advanced Nutrition I (Units: 3)
Research in human nutrient requirements and metabolic interrelationships of proteins, carbohydrates, and lipids found in foods. (Plus-minus letter grade only)
DFM 353GW Foodservice Systems Management - GWAR (Units: 3)
Organization and management of foodservice systems. Areas within foodservice systems: production and service management, sanitation and safety, cost control, and human resources. Daily business operation procedures. (ABC/NC grading only)
- Graduation Writing Assessment
DFM 357 Experimental Food Study (Units: 3)
Food components and their interactions. Chemical and physical principles applied to foods. Recipe testing and formulation. Developments of experimental attitudes and techniques applicable to food science. Classwork, 2 units; laboratory, 1 unit. Extra fee required.
DFM 450 Advanced Nutrition II (Units: 3)
Research in human nutrient requirements and metabolic interrelationships of vitamins, minerals, water and non-nutritive substances found in foods.
DFM 451 Community Nutrition and Assessment (Units: 3)
Nutritional assessment applied to community and clinical settings. Assessment protocols and practice. Nutrition counseling strategies, program planning and evaluation, legislation and public policy. Classwork, 2 units; laboratory, 1 unit.
DFM 458 Management of Quantity Food Purchasing and Production (Units: 3)
Implementation of purchasing, specifications and procedures related to quantity food production, management, menu planning, standardized recipes, merchandising, cost and quality control. Classwork, 2 units; laboratory, 1 unit.
DFM 484 Medical Nutrition Therapy I (Units: 3)
The health care team and roles in nutritional care of clients in various settings. Assessment strategies and record keeping for clinical dietetics. Quality assurance. Nutrition education for outpatient clients.
DFM 485 Medical Nutrition Therapy II (Units: 3)
Analyzing and integrating research in nutritional diet therapy. Application to health care in clinical/community environments. Designing dietary components of patient care plans. Diet counseling techniques.
DFM 655 Nutrition Education and Communication (Units: 3)
Objectives, methods, resources, and evaluation techniques for educational programs in commercial/community settings in dietetics. Knowledge, attitudes and skills as a dietetic educator. Classwork, 2 units; laboratory, 1 unit. (Plus-minus letter grade only)
DFM 751 Seminar in Nutritional Assessment Across the Lifespan (Units: 3)
Nutritional assessment of patients and clients in the community. Assessment of children, adults and the older adult. (Plus-minus letter/RP grade)
DFM 755 Seminar in Human Nutrition and Metabolism (Units: 3)
Nutrition and the metabolism of nutrients in varying stages of wellness. Recent research related to energy nutrients, vitamins, minerals, and non-nutritive substances. (Plus-minus letter grade only.)
DFM 758 Seminar in Foodservice and Nutrition Program Management (Units: 3)
Management of quantity foodservice operations and nutrition programs in the community. Financial management, management principles, operations, marketing, menu development, program development and evaluation, and quality improvement. (Plus-minus letter/RP grade)
DFM 785 Seminar in Medical Nutrition Therapy (Units: 3)
Medical nutrition therapy for patients and clients in acute care settings. Practical aspects of nutritional assessment and care planning. (Plus-minus letter/RP grade)
DFM 881 Internship in Dietetics (Units: 6)
Field experience in dietetics in private/public for-profit or non-profit organizations which enable acquisition of knowledge and performance competencies required by The American Dietetic Association. May be repeated for a total of 12units. (CR/NC grading only)