The “Clinical” Phase SEQUENCE ONLY BEGINS IN THE FALL SEMESTER. SCD COURSES (IN BOLD) MUST BE TAKEN THE SEMESTER LISTED. None SCD courses may be taken during any semester provided you have the prerequisite course. (SCB 204, ENG 102, SSS100, SCN 195, SSY101 and HUC106)
All DT students are expected to follow the recommended sequence of clinical courses. Students who are out of curriculum sequence are not guaranteed a seat in a course each semester. DTP students accepted into the clinical phase of the program may wait up to one year for a seat in a core curriculum (SCD) course after meeting pre-requisite and co-requisite courses.
- SCD100 FOODS 3 Credits 5 hours
This course will investigate the didactic and experiential components of the scientific study of foods. Upon completion of the course the student will have acquired a basic understanding of the scientific principles governing foods and the use of commercial food service equipment. Emphasis will be placed on the identification of qualitative aspects of foods and elementary food preparation techniques.
- SCD200 INTRODUCTORY NUTRITION 3 Credits 3 hours
This course is an introduction to the scientific principles of human nutrition. The following aspects of dietary nutrients are studied: physical and chemical properties, physiological functions, effects of deficiency or excess, dietary allowances, food sources, and availability of nutrients from various foods. Current experimental and population studies data will be discussed.
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SCD107 CAREERS IN FOOD AND NUTRITION 1 Credit 1 hour
This course reviews the policies and procedures for dietetic fieldwork eligibility, introduces students to the skills necessary to successfully complete fieldwork, and aids the student in developing personal and career goals. Students must successfully complete this course the semester immediately preceding their fieldwork experience.
- SCD206 APPLIED DIETETICS 2 Credits 4 hours
This course will introduce students to the concepts, techniques and skills necessary for the assessment of clients’ normal nutritional needs for the promotion of wellness through nutritional planning and clients’ education. Topics to be addressed include gathering information for nutritional assessment, developing and implementing a nutrition instruction plan, and documenting interventions.
- SCD251 PRINCIPLES OF SANITATION 2 Credits 2 hours
The emphasis of this course is on the sanitation and safety needs of quantity foodservice operations. Topics include food handling and storage, cleaning and sanitizing procedures, foodborne disease, principles for prevention of food poisoning, and pertinent regulations. The course integrates basic principles of equipment selection, layout and design, and work simplification.
- SCD250 PRODUCTION MANAGEMENT 3 Credits 5 hours
This course covers the basic principles involved in the planning, preparation, and service of large quantities of food in food service facilities. Topics include food selection variables, menu planning techniques, forecasting procedures, “front and back of the house” management, and recipe standardization, conversion, and costing.
- SCD203 LIFE CYCLE NUTRITION 3 Credits 3 hours
This course is the study of the nutritional requirements of individuals throughout the life cycle. Emphasis is placed on the physiological, socioeconomic and cultural factors affecting nutritional status. Nutrition intervention by government and private agencies for population groups at nutritional risk will be addressed.
- SCD260 DIETETIC FIELD EXPERIENCE I 1 Credit 1 hour seminar + 96 hours
This course is an application of theories learned in Quantity Food Production. The practical implementation of the principles involved in the preparation and service of large quantities of food in health care facilities will be studied. The student will actually be involved n the supervised preparation of large quantities of food in the various units of a foodservice system in a health care institution. Attendance at a weekly seminar is required. Students must provide proper attire, liability insurance, and evidence of a physical examination.
- SCD201 CLINICAL NUTRITION A 3 Credits 5 hours
This course is a study of the relationship between diet and disease. Students can learn methods of nutritional assessment, obtaining nutrition histories, and calculating and planning prescribed diets. Students will explore the relationship of diet to various disease conditions such as diabetes, weight control, cardiovascular disease, hypertension and allergies.
- SCD221 DIETETIC FIELD EXPERIENCE II 2 Credits 1 hour seminar + 192 hours
This fieldwork course is an application of the principles learned in Clinical Nutrition A. With supervision, students review medical records, interview patients to obtain nutrition histories, and develop and document nutrition care plans. Students calculate and plan diets for weight control, diabetes and cardiovascular disease. Attendance at a weekly seminar is required. Students must provide proper attire, liability insurance, and evidence of physical examination
- SCD253 FOODSERVICE MANAGEMENT 3 Credits 4 hours
This course deals with the organization and administration of foodservice systems in institutions. Topics include the functions of management, marketing and promotional activities, and human relations techniques for employees and clients. Also administrative leadership topics are presented such as legal, organizational, and cost control aspects of management.
- SCD202 CLINICAL NUTRITION B 3 Credits 5 hours
This course is a continuation of the study of the relationship between diet and disease begun in Clinical Nutrition B. Emphasis will be placed on the dietary implications of gastrointestinal diseases, disease of the liver, pancreas, gallbladder and kidney, cancer, surgery and burns.
- SCD222 DIETETIC FIELD EXPERIENCE FIELD III 2 Credits 1 hour seminar + 192 hours
This fieldwork course is a service-learning community nutrition course. Attendance at a weekly seminar is required. Students must provide proper dress, liability insurance, and evidence of a physical examination.