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News and Events
News
Events

Nov 18 2014

NYIT Celebrates International Education Week

Nov 10 2014

Men’s Soccer Wins ECC Championship with 1-0 Victory over LIU Post

Nov 07 2014

Dr. Jerry Balentine New Vice President for Medical Affairs and Global Health

Nov 07 2014

NYIT Management Students Advance to Fed Challenge Semi-Finals

Nov 04 2014

NYIT’s STEAM Career Fair Links Students to Employers

Nov 24 2014

Device Control for Energy Efficiency and Demand Response

Nov 24 2014

Movember Celebration

Dec 01 2014

Job Search Strategies

Dec 01 2014

Head in the Cloud? Protecting Your Privacy in a Mobile World

Dec 01 2014

Give ‘Em the Business: Resources for Management Students

Undergraduate Courses

Courses - Undergraduate Nutrition Science

NTSI 101 Introduction Food Science
3-0-3

The structure and physical properties of foods are examined with respect to nutrient content and distribution in the food supply. The effects of agricultural methods, market handling, processing and home preparation on nutrient quality are considered. The interactions of food components in food preparation and processing methods are discussed and factors that influence food taste, texture, appearance and nutritive value, are explored.

NTSI 201 Intro Clinical Nutrition Practice
3-0-3
(Offered online)
Course is intended to introduce students to nutrition practice. Students develop knowledge and skill in clinical and dietary assessment methodologies and develop facility with medical terminology and practices. Beginning with current nutritional therapies, students construct dietary interventions protocols using whole foods to meet the dietary prescription and discuss implementation of these protocols in diverse cultural groups and within confines of institutional food service systems. Attention will be placed on development of dietary practices to prevent and/or ameliorate disease.

NTSI 410 Nutrition and the Life Cycle
3-0-3

Factors influencing nutrient requirements from preconception to old age will be considered, including physiologic and biochemical alteration of the maternal and fetal organism during pregnancy, specific factors influencing growth and development, physiologic alterations with aging and the effect of diet in preventing degenerative changes. Special requirements imposed by work, emotional stress and environmental change will be discussed as well as regulation of food intake, pathogenesis of obesity, anorexia nervosa, and other eating disorders.

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