The focus of the course is on the development of basic knowledge which describes the dimensions of dietetics and nutrition-related professions as practice disciplines. The course requires the integration of this basic knowledge in examining the future individual goals as a dietetic professional. (Fall and Spring)
This course examines existing and emerging issues in the role of the environment, food, nutrition, and exercise on health and disease and the effect of food production systems on the environment and food choices. The ecological dimensions of human nutrition across time will be examined. Ethics and social justice issues related to food choices will be introduced. In addition, the course introduces students to the scientific basis of current dietary recommendations and guidelines.
ENGL 1311. 3 hours lecture; 1 hour laboratory. Fee
This course is an introduction to the principles and skills necessary for the management of food service systems. The focus of this semester is on menu development, recipe standardization, quantity food production, quality control, and food safety procedures and integration of basic management fundamentals including food cost controls. The course requires the integration and application of menu planning, food production, and event planning. In addition, students will learn and utilize nutritional analysis and meal planning software.
BMGT 3340 and ACCT 2301; or graduate student status. (Fall)
This course is an advanced application of principles of food science. Students will integrate theory and current research into the manipulation and sensory evaluation of ingredients and food products.
NUTR 2131, 2231, MATH 2303 or SOCI 3381/PSYC3381. Lecture (2 credit hours), lab (1 credit hour). Fee. (Spring)
This course includes the role of nutrients and food components in the function and development of humans throughout the life cycle. Basic nutritional assessment and nutrient requirements for the following life cycle stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderly will be included. Course includes two semester hours of lecture and one semester hour of laboratory. This course is prerequisite NUTR2341, Introduction to Nutrition. This course is required for the Bachelor of Science in Nutrition and may be used to complete a minor in nutrition.
NUTR 2341. Lecture (2 credit hours), lab (1 credit hour). Fee (Fall)
This course focuses on the investigation of hunger and the food assistance systems that address hunger in the United States and the international arena. Students complete 60 hours of service activities in the various departments of the San Antonio Food Bank. This course is a Service-Learning course and may be used to meet the community service requirement.
*This course prerequisite is DWHP 1200 Dimensions in Wellness. Lecture (2 credit hours), lab (1 credit hour). (Spring even numbered years)
Students will learn about the oversight of the profession of dietetics including legislation, scope of practice, standards of professional performance, and the code of ethics. Professionalism and teamwork will be practiced. Students will learn how to apply for dietetic internships, graduate school, and jobs.
Senior Standing. (Fall)
This course explores current advances in Nutrition by studying selected special topics of discussion or areas of interest.
This course provides the student with individual field experience in one of the areas in nutrition and dietetics.
Prerequisite Senior standing or Graduate Student Status, and permission of instructor. Fee. (Fall, Spring)
This course examines major behavior theories, teaching strategies, and counseling skills and the application to nutrition education and counseling in lifestyle management. Laboratory activities include the practice techniques used in the group and individual dynamics affecting the outcomes of nutrition education and counseling.
NUTR 2341, 3 semester hours of Behavioral Sciences. Lecture (2 credit hours), lab (1 credit hour). Fee. (Spring)
This course is a study of nutrition and the interrelationship with work physiology, including bio-nutritional influences on physiology, physical assessment, and cardiac rehabilitation.
NUTR 2341 (Spring)
This course focuses on the development of skills in nutrition assessment and medical nutrition therapy interventions for chronic disease conditions including obesity, cardiovascular diseases, hypertension, and diabetes mellitus. Emphasis will be placed on anthropometric, laboratory, and diet assessment techniques and use of therapeutic diets in patient care. Students will also learn to assess the risk of chronic diseases, including the role of nutrigenomics in chronic disease risk. This class contains a laboratory component.
This course prerequisites for Undergraduate Students are NUTR 3342 Nutrition in the Life Cycle, CHEM 3450 Survey of Biochemistry or CHEM 4351 Biochemistry I, and Co-Requisite of NUTR 4470 Human Nutrition and Metabolism. This course is required for completion of the Bachelor of Science in Nutrition degree plan. Lecture (2 credit hours), lab (1 credit hour). Fee. (Spring)
Societal and ecological nutrition issues, including social justice concerns, at the global, national and local level are explored. This course examines international, federal, state, and local community programs focused on improving the nutrition status of human population groups. This course reviews the processes of community assessment and nutrition program, development, monitoring and evaluation.
NUTR 2341, 3 semester hours of Behavioral and Social Sciences, or Graduate Student Status. (Fall)
This course focuses on the continued development of skills in nutrition assessment and medical nutrition therapy interventions for neurological conditions, gastrointestinal conditions, renal diseases, hypermetabolic conditions, pulmonary conditions, cancer, and AIDS. Emphasis will be placed on the use of therapeutic diets and nutrition support in patient care and the documentation of nutrition care in health care delivery systems. This course contains a laboratory component.
The course prerequisites are NUTR 4376 Medical Nutrition Therapy I, and NUTR 4470 Human Nutrition & Metabolism. This course is required for completion of the Nutrition and Dietetic track and the Nutrition Sciences track. (Spring)
Worksite placement experience in foodservice settings. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to manage foodservice systems, including production, inventory control, sanitation, and quality management.
Admission to the Dietetic Internship Program and Instructor's signature.
Current status of nutrition theory and diet assessment and its interpretation are considered in nutrient interrelationships and metabolism in maintaining health and the prevention and development of chronic disease. This course focuses on macronutrients and energy balance.
BIOL 6392 or NURS 6492.
This course includes a focus on vitamin and mineral requirements and interactions. Bioactive food compounds effects on health and disease will be considered. Human genetic variation in the metabolism of vitamins, minerals, and other bioactive food compounds will be considered.
Advanced Nutrition I (NUTR 6325); BIOL 6392.
Current status of nutrition theory and its interpretation are considered in nutrient interrelationships and metabolism in maintaining health and the prevention and development of obesity, cardiovascular diseases, diabetes, and cancer. Nutrition assessment, diagnosis, intervention, monitoring, and intervention will be applied to both the prevention and intervention of chronic disease. US Health Care System.
NUTR 6325 and BIOL 6392
The course focuses on the application of management and leadership principles and techniques specific to the provision of nutrition services in clinical and community settings. Emphasis placed on using evidence-based practice guidelines in the creation of program protocols, evaluation systems, and overall program development.
NUTR 4376 or NUTR 6332, and NUTR 4460.
Worksite placement experience in inpatient and outpatient health care settings. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to provide medical nutrition therapy care, including screening, assessment, education and care planning development, nutrition support, and participation in quality management.
Admission to the Dietetic Internship Program and Instructor's signature.
The Master’s Project is an integration of graduate-level coursework with research and communication skills to develop and report on a tangible nutrition project that addresses a concern of the community or an area of interest of the student. The course is taken for two semesters for a minimum of a total of 3 to 4 hours of credit.
Graduate-level research class plus 12 additional semester hours of Nutrition Core. Prerequisites: Permission of the instructor is required.
This course engages students in a structured process designed to assist them to clarify and develop their master’s thesis research project. Students develop a formal research proposal as part of a preparation for execution of the thesis project.
Prerequisite and co-requisite
6363 Research Statistics. Written permission of supervising faculty.