NSD 225 Nutrition and Health syllabus Spring 2011 update 2-21-11

NSD 225 Nutrition and Health syllabus Spring 2011 update 2-21-11

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Syracuse University Nutrition Science & Dietetics NSD 225: Nutrition and Health Spring 2011 Instructor: Jane Uzcategui MS, RD Office: 426 Ostrom Room 114 Instructor Telephone: (315) 443-4882 Office Hours: E-mail: [email protected] by appointment Class Meeting: Tuesday/Thursday: 3:30-4:50 PM 126 Lyman Hall                                                                                                Course Description: Nutrient requirements, functions, and sources. Interrelationships and application to food selection for healthy individuals. Weight control, sports nutrition and dietary supplements are discussed. Key Course Concepts: This course serves as a foundation for all courses in nutrition. This is a required course for those seeking verification of completion of the Didactic Program in Dietetics (nutrition major) at Syracuse University. This course is intended to provide you with a firm understanding of nutrition processes and principles. Much of the course will involve hands-on learning and practical application of nutrition content. Course Objectives: Upon completion of the course, students will have: 1. Understanding of the functions and processes of nutrients in foods and in the body. 2. Gained “hands-on” experience in obtaining, analyzing, and interpreting dietary assessment data. 3. Identified specific nutrition needs or concerns throughout the life cycle. 4. Described current nutrition recommendations related to enhanced health and prevention of dis- ease. American Dietetic Association: Foundation Knowledge Objectives fulfilled by NSD 225: Knowledge Requirement: KR 2.1. - aThe curriculum must include opportunities to develop a variety of communication skills sufficient for entry into pre-professional practice. KR 3.2 - The curriculum must include the role of environment, food, nutrition and lifestyle choices in health promotion and disease prevention. KR 4.2 – The curriculum must include content related to quality management of food and nutrition services. KR 5.2 – The physical and biology science foundation of the dietetics profession must be evident in the curriculum. Course content must include organic chemistry, biochemistry, genetics, microbiology, pharmacology, statistics, nutrient metabolism and nutrition across the lifespan . Learning Outcomes:-
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This note was uploaded on 02/27/2012 for the course NSD 225 taught by Professor Short during the Spring '08 term at Syracuse.

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NSD 225 Nutrition and Health syllabus Spring 2011 update 2-21-11

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