NTSI 101 Introduction Food Science
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
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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