Course Search Results

• NDFS 3065: Education and Counseling Lab

  1.00 Credits

  Utah State University

  
  Students gain practical experience through completing at least 45 hours of approved activities applying NDFS 3060 content. Students serve the campus and community, delivering nutrition education and counseling under instructor (or qualified preceptor) supervision to enhance skills in real-world settings. Corequisite:    NDFS 3060
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• NDFS 3070: Science of Food Preparation

  4.00 Credits

  Utah State University

  
  This course covers science principles underlying modern food theory and practice. It also covers the relation of physical and chemical properties of food components and their systems to food preparation.
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• NDFS 3080: Community Nutrition

  3.00 Credits

  Utah State University

  
  This course provides an introduction to public health nutrition, food programs, and national nutrition monitoring.
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• NDFS 3090: Research Basics

  3.00 Credits

  Utah State University

  
  This course addresses principles of research related to nutrition and dietetics.
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• NDFS 3110: Food, Technology, Sustainability and Health (DSC)

  3.00 Credits

  Utah State University

  
  In this class, students learn about food technology, production, distribution, and consumption, with a focus on sustainability, safety and human health outcomes. The course connects scientific principles with real-world applications through hands-on activities and discussion.
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  General Education Course

  This course is a general education course.

• NDFS 4010: Preparation for Supervised Practice

  1.00 Credits

  Utah State University

  
  This course aims to assist students in navigating the various choices within dietetics supervised practice programs, supporting them through the application process, and ensuring their success in their upcoming careers.
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• NDFS 4020: Advanced Nutrition

  3.00 Credits

  Utah State University

  
  Structures, properties, and metabolism of protein, lipids, carbohydrates, vitamins, and minerals. Includes digestion, absorption, hormonal control, cellular biochemistry, metabolic interrelationships, excretion, etc.
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• NDFS 4250: Culinary Skills and Management Rotation

  3.00 - 9.00 Credits

  Utah State University

  
  Internship experience in various food service settings. Specific locations and durations to be arranged by instructor.
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• NDFS 4440: Fundamentals of Food Engineering (QI)

  4.00 Credits

  Utah State University

  
  This course covers engineering concepts taught in a fundamental sense and applied to food processing. Concepts include: general problem-solving techniques, material and energy balances, fluid dynamics, heat transfer, refrigeration, and kinetics of common biological processes used in food preparation.
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  General Education Course

  This course is a general education course.

• NDFS 4450: Clinical Nutrition I Lab

  1.00 Credits

  Utah State University

  
  Supplement to NDFS 3040. Explores application of nutrition care process to medical case studies.
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