| Program Notes:
+ indicates course has prerequisites and/or corequisites.
++ indicates any module.
Students must earn a grade of "C" or better in all courses within the program.
Program Prerequisites: Credits: 4
(Students selecting BIO201 in Required Courses area must complete BIO156 or BIO181 in consultation with a program advisor.)
+ BIO156 Human Biology for Allied Health (4) OR
BIO181 General Biology (Majors) I (4) AND 4
Program Corequisites:
CPR Certification for Health Care Providers through the American Red Cross or the American Heart Association.
Required Courses: Credits: 40-44
(Students selecting BIO201 in Required Courses area must complete BIO156 or BIO181 in the Program Prerequisites area.)
BIO160 Introduction to Human Anatomy and Physiology (4) OR
+ BIO201 Human Anatomy and Physiology I (4) AND
+ BIO202 Human Anatomy and Physiology II (4) 4-8
BPC110 Computer Usage and Application (3) OR
BPC101AA Introduction to Microcomputers I: IBM (1) AND
+ BPC101BA Introduction to Microcomputers II: IBM (1) AND
+ BPC101CA Introduction to Microcomputers III: IBM (1) OR
BPC/CIS114++ Spreadsheet Level I (Note: Any module.) (1) AND
BPC/CIS117++ Database Management Level I (Note: Any module.) (1) AND
+ BPC/OAS130++ Personal Word Processing (Note: Any module.) (1) 3
FON104 Certification in Food Service Safety and Sanitation 1
FON125 Introduction to Professions in Nutrition and Dietetics 1
FON142AB Applied Food Principles 3
+ FON207 Introduction to Nutrition Services Management 3
+ FON225 Research in Complementary and Alternative Nutrition Therapies 3
+ FON241 Principles of Human Nutrition 3
+ FON242 Introduction to Medical Nutrition Therapy 3
+ FON244AA Practicum I: Food Service Management - Lecture 2
+ FON244AB Practicum I: Food Service Management - Lab 3
+ FON245AA Practicum II: Medical Nutrition Therapy - Lecture 2
+ FON245AB Practicum II: Medical Nutrition Therapy - Lab 2
+ FON246AA Practicum III: Community Nutrition - Lecture 2
+ FON246AB Practicum III: Community Nutrition - Lab 2
+ HCC145AA Medical Terminology for Health Care Workers I 1
PED115 Lifetime Fitness 2
Restricted Electives: None
Free Electives: None
General Education: Credits: 25-27
CORE Credits: 15-17
First-Year Composition
+ ENG101 First-Year Composition (3) OR
+ ENG107 First-Year Composition for ESL (3) AND
+ ENG102 First-Year Composition (3) OR
+ ENG108 First-Year Composition for ESL (3) OR
+ ENG111 Technical Writing (3) 6
Oral Communication
COM100 Introduction to Human Communication (3) OR
COM110 Interpersonal Communication (3) OR
+ COM225 Public Speaking (3) OR
+ COM230 Small Group Communication (3) 3
Critical Reading
+ CRE101 Critical and Evaluative Reading I (3) OR
+ CRE111 Critical Reading for Business and Industry (3) OR
(Equivalent by assessment.) 3
Mathematics
+ MAT120 Intermediate Algebra (5) OR
+ MAT121 Intermediate Algebra (4) OR
+ MAT122 Intermediate Algebra (3) OR
(Equivalent as indicated by assessment.) OR
(Satisfactory completion of a higher mathematics course.) 3-5
DISTRIBUTION Credits: 10
Humanities and Fine Arts
Any approved General Studies course in the Humanities and Fine Arts area. 3
Social and Behavioral Sciences
PSY101 Introduction to Psychology (3) OR
SOC101 Introduction to Sociology (3) 3
Natural Sciences
+ CHM130 Fundamental Chemistry (3) AND
+ CHM130LL Fundamental Chemistry Laboratory (1) OR
+ CHM151 General Chemistry I (3) AND
+ CHM151LL General Chemistry I Laboratory (1) 4
Program Competencies
- Apply concepts and principles of anatomy and physiology in the practice of dietetic technology. (BIO160, BIO201, BIO202)
- Apply basic knowledge of nutrition and anatomy and physiology to assist individuals with health promotion and disease prevention. (BIO160, BIO201, BIO202, FON241)
- Apply microcomputer operations and software applications to personal computers in business. (BPC110, BPC101AA, BPC101BA, BPC101CA, BPC/CIS114++, BPC/CIS117++, BPC/OAS130++)
- Apply knowledge of food safety and sanitation, menu planning, procurement, inventory, and quality control to food service operations. (FON104, FON142AB, FON207, FON244AA, FON244AB)
- Describe the role and responsibilities of the dietetics professional in various private and public health care delivery systems and regulatory agencies. (FON125, FON246AA, FON246AB)
- Demonstrate basic principles and techniques of food preparation and evaluation. (FON142AB, FON244AA,FON244AB)
- Apply principles of food service management including planning, decision-making, leadership, and management of financial and human resources. (FON207, FON244AA, FON244AB, FON245AA, FON245AB, FON246AA, FON246AB)
- Apply knowledge of research methods and statistics in the evaluation of nutrition information. (FON225)
- Apply the principles of fitness and wellness in relation to regular exercise, stress management, and proper nutrition. (FON241, PED115)
- Prepare nutritional care plans for and provide counseling to clients from diverse cultural and social backgrounds at various stages in the lifecycle. (FON242, FON245AA, FON245AB, FON246AA, FON246AB)
- Identify, spell, and define basic medical terms used in a health care environment. (FON245AA, FON245AB, HCC145AA)
- Develop interpersonal communication skills and human relation techniques. (FON207, FON245AA, FON245AB, FON246AA, FON246AB)
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