Food Science 3 cr. An in depth study of scientific factors underlying principles of food preparation. Topics include the structures and properties of basic food materials, food toxicology, and the effects of preparation and processing on food composition. NT 443 Seminar and Practicum 2 cr. An opportunity for students to have contact with patients in health care settings and to complete a case study.
Students share experiences in verbal and written form.
Interviewing, counseling techniques, and computerized diet analysis. Students will also be required to do field work in an approved institutional food service. NT 450 Current Topics in Nutrition 2 cr. This seminar style course will examine current concerns in the fields of dietetics and nutrition. NT 458 Food Service Management 3 cr.