Nutrition and Food Science - NFS 440

Course Description

This course evaluates a variety of specialized diets. This course will prepare students to select and recommend foods according to established science-based nutrition guidelines. Medical nutrition therapy concepts will relate both normal nutrition and modifying menus for nutrition therapy for treatment of disorders and disease. The process of digestion, body systems, health conditions and diet planning will be highlighted. Food allergies and alternative therapies will be discussed.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

• Examine the basic concepts of medical nutrition therapy and nutrition care process.
• Apply nutrition concepts to the process for planning modified and therapeutic diets.
• Relate the process of digestion to nutrition.
• Describe common food allergies and the dietary implications.
• Differentiate between food allergy and food intolerance.
• Investigate factors that affect food intake.
• Classify the use of alternative therapies and dietary supplements.
• Explain the body systems and related health conditions requiring therapeutic diets.
• Utilize current diet manual and accepted resources for diet planning.
• Examine the service of special nourishment and supplemental feedings.
• Modify menus to accommodate medical and personal conditions.
• Identify basic medical nutrition terminology as related to obesity, weight management, cardiovascular disease, diabetes and cancer.

Course Schedule