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Dietetic Courses

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The dietetics program at Oneonta is carefully designed and planned to help ensure that each student has the opportunity to acquire the knowledge and skills to succeed in the world of dietetics.  The dietetics faculty bring to their courses a wealth of knowledge, experience, and enthusiasm which they use to help students learn.  The following is a list of the dietetics courses along with the course description for each course.

FOOD 130 Introductory Foods 3 s.h. 
Catalog Description: This course is designed to combine the theoretical knowledge and practical skills of food preparation with an emphasis on hands-on cooking skills, knowledge of a variety of products, principles of cooking techniques, and introduction of menu planning.
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 FOOD 230 Food Science 3 s.h.

A study of food science which includes food composition and the reactions and interactions of food components in food systems during preparation, processing, and preservation. Also includes study of in­novative food components, current food technologies and regulation of the food supply; includes laboratory experiences. Prerequisites: CHEM 111, FOOD 130.

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 FOOD 232 Cost Control and Service Management 3 s.h.

Study of processes and principles involved in the production and service of quality food. Emphasis on management of internal resources. Prerequisites: CHEM 111, FOOD 130.

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FOOD 235 Design, Layout and Operations 3 s.h.

This course reviews quantity food production planning and service techniques. Particular emphasis is placed upon the design and layout of foodservice establishments, as well as the identification, written specifications, basic operation, and maintenance of food service equipment. Practicum experience included. Prerequisites: FOOD 130, FOOD 232.

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FOOD 331 Food Service Systems Management 3 s.h.

Theoretical knowledge as a basis for the study of the food service as a comprehensive system. Management philosophies, and competencies needed for effective leadership, personnel administration and supervi­sion, cost control, and functional operation of a foodservice.

Prerequisites: FOOD 232,  FOOD 235, CONS 150.

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 NUTR 100 Introduction to Dietetics 1 s.h.(Fall and Spring)

An introduction to the dietetics profession which explores its his­tory, current dietetics practice, as well as practice trends and career options. Students will become familiar with current standards of practice and ethics in the field and how to develop an outcome based professional portfolio.

 NUTR 140 Nutrition I 3 s.h.(Fall only)

The chemistry and physiology of carbohydrates, proteins, lipids, and energy including requirements of various age and the relationship of nutrition to health. Introduction to the scientific method including understanding of the methods scientists use to explore human nutri­tion including observation, hypothesis development, measurement and data collection, experimentation, evolution of evidence and its application for nutrition recommendations. (LA, N2)

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‘NUTR 141 Nutrition II 3 s.h.(Spring only)

This course is a continuation of NUTR 140. The chemistry and physiology of vitamins, minerals, fluids, and electrolytes including requirements of various ages and the relationship of nutrition to health.

NUTR 240 Nutritional Assessment 3 s.h.(Fall and Spring)

This course is an introduction to the purpose, methods, and scientific basis for assessment of nutirtional status. Students will have the opportunity to practically apply nutritutional assessment methods and tools in a supervised setting. This course will also provide a fundamental understanding of nutritional counseling theory and techniques. Prerequisites: NUTR 140 , NUTR 141, FOOD 130

NUTR 243 Food and Nutrition Education 3 s.h.(Fall and Spring)

Principles of planning, implementing, and evaluating Food/Nutrition and/or Food Service education programs. Includes analysis of existing programs, materials, and approaches. Requires oral presentations and the critique of oral presentation. Prerequisites: NUTR 140, NUTR 141, NUTR 247, FOOD 130.

NUTR 245 Medical Nutrition Therapy 3 s.h.(Fall only)

The study of the nutritional care process as it relates to the provision of medical nutrition therapy for disease states requiring a basic level of nutritional care. Prerequisites: NUTR 140, FOOD 130.

NUTR 247 Nutrition Across the Lifespan 3 s.h.(Fall and Spring)

A study of the principles of the physiology of human growth periods, the physiology of the aging process and optimal dietary behaviors during pregnancy, lactation, infancy, childhood, adolescence and late adulthood. (LA) Prerequisite: NUTR 140.

NUTR 300 Dietetics Profession Seminar 1 s.h.(Fall only)

The purpose of this course is to help prepare students for suc­cessful entry into the dietetics profession through an accredited post-baccalaureate dietetic internship, graduate school and/or a professional level job. Topics include: career pathways, applying to dietetic internships and graduate schools; letter of application, portfolio preparation; interviewing skills; professional expectations and ethics. Offered once a year. (LA) Prerequisite: SrS.

NUTR 330 Community Nutrition 3 s.h.(Fall and Spring)

Examination of the major theories, concepts and methods of com­munity nutrition, the nutrition care process, social marketing, and working in the public policy arena in the context of providing needed food and nutrition services to the community. The impact of the family, community and the macrosystem on health risk, lifestyle choices, and access to food, health care and nutrition services will be explored. Application of the nutrition care process in community disease prevention/health promotion interventions through a com­munity service learning project.

Prerequisites: NUTR 140, NUTR 141, NUTR 243, NUTR 247

NUTR 340 Advanced Nutrition I 3 s.h.(Fall only)

Principles of nutrition with emphasis on interaction and interrela­tionship between nutrients and the biochemical and physiological functions of the body. As evidence of their ability to research a topic, develop an argument, and organize supporting details, students will produce coherent written text and demonstrate the ability to revise and improve the text. (WS2)

Prerequisites: NUTR 140, NUTR 141, BIOL 202, CHEM 330, HEDI major.

NUTR 341 Medical Nutritional Therapy II 3 s.h.(Spring only)

The study of the nutritional care process as it relates to the provision of medical nutrition therapy for disease states requiring a complex level of nutritional care. This course is a continuation of Medical Nutritional Therapy I. Prerequisites: NUTR 140, NUTR 245, BIOL 202, CHEM 330.

NUTR 342 Advanced Nutrition II 3 s.h.(Spring only)

Energy metabolism in the fed and fasting state; vitamin and mineral metabolism; acid/base balance; body fluids and electrolyte balance; body composition; and alternative nutritional therapies. Prerequisites: NUTR 140, NUTR 141, BIOL 202,  CHEM 330, HEDI major.


CHEM 111 General Chemistry I 4 s.h.

Studies chemical principles, with emphasis on stoichiometric re­lationships; the kinetic molecular theory of gases, atomic theory, chemical bonding, periodicity, solutions and electrolytes, and redox reactions. Includes lab. (LA, NL2) Prerequisite: high school chemistry.

CHEM 226 Elementary Organic Chemistry 4 s.h.

Reviews the various functional groups of organic compounds with emphasis on structure, properties, reactions, and uses. Not open to majors in liberal arts chemistry. Includes laboratory. (LA) Prerequisite: CHEM 111.

CHEM 330 Introductory Biochemistry 4 s.h.

A survey of the basic biochemistry one needs to understand recent medical and biotechnological advances. The structure and functions of molecules and macromolecules in energy and genetic metabolism are studied. (LA, CPA) Prerequisite: CHEM 226 or CHEM 221.


BIOL 100 Modern Biology 3 s.h.(Fall and Spring)

Acquaints students with fundamental biological concepts and illus­trates the application of these principles to everyday life. Emphasizes the relationship of human biology to evolution, the environment, health and biotechnology. This course is for non-majors. Lecture and laboratory. (LA, NL2)

BIOL 202 Introduction to Human Anatomy and Physiology 3 s.h.(Fall and Spring)

This lecture course is designed to introduce students to the structure, organization, and functioning of the human organism. Some com­mon diseases and injuries will be described. Recent brain research and its impact on child development will be discussed. No major field credit for Biology majors. (LA) Prerequisite: BIOL 100.

BIOL 203 Elementary Microbiology 3 s.h.(Spring only)

Designed for non-biology majors. Discussion of bacterial cell structure, bacterial biochemistry, bacterial genetics, viral replica­tion cycles, microbial ecology, eukaryotic microbial life cycles, and vertebrate host defense mechanisms. Laboratory emphasizes bacterial culturing, staining, and biochemical analysis. No major field credit for biology majors. (LA) Prerequisites: BIOL 100, CHEM 111.

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