Agenda Item FA 10-43

Submitted by the Academic Programs Committee

Brooks College of Health (Undergraduate) - (Nutrition & Dietetics):

New Course, Course Changes, & Programs of study (13 items)

11/04/10: Passed

11/11/10: Approved

Log Number: 2010/11-022

Nutrition and Dietetics – Undergraduate

2010/11-022
APC 1
DIE 4XXX

Nutrition & Dietetics
Professional Capstone
(3 crs)

Prerequisites:
None
Co-requisites:
None
Course Description:
This capstone course for senior nutrition students will focus on professional issues in nutrition and dietetics, including
practice areas, advanced degrees, specialty certifications, employment opportunities, supervised practice opportunities,
ethics, and leadership. Students will develop a professional resume and will sharpen their skills in negotiation,
assertiveness, and interviewing.

 

Log Number: 2010/11-23

 

2010/11-023  

APC 1
HUN 3XXX
Advanced Nutrition Science I (3 crs)

 

Prerequisites:
HUN 2201 Basic Human Nutrition
CHM 2045 Chem
BSC 2085C HAP 1
CHM 2045L Chem Lab
BSC 2086C HAP 2
Co-requisites:
FSS 1202 Food Fundamentals
FSS 1202L Food Fundamentals Lab
BSH 3023C Biorg Chem
(All may be taken earlier)
Course Description:
This course covers the advanced study of macronutrients (carbohydrate, proteins and lipids), fiber and energy and their
function in relation to human requirements. Advanced concepts of macronutrients and fiber digestion, absorption and
metabolism, as well as energy metabolism, food sources, human requirements and biochemical markers of nutrient
deficiency/excess will be discussed. The concepts of energy balance, the regulation of food intake, over nutrition,
disordered eating, chronic diseases, (diabetes, hypoglycemia, obesity and cardiovascular diseases), physical activity
and its implications for human health will be covered. 

 

 

 

Log Number: 2010/11-024

 

2010/11-024
APC 1
HUN 3XXX
Advanced Nutrition Science II (3 crs)

 

Prerequisites:
HUN 3XXX Advanced Nutrition Science I
Co-requisites:
None
Course Description:
This course covers the advanced study of micronutrients (vitamins, pseudovitamins, minerals, trace and ultra trace
elements) and their function in the body systems in relation to human requirements. Micronutrients digestion, absorption,
metabolism, food sources, human requirements and biochemical markers of nutrient deficiency/excess will be discussed.
Advanced concepts in acid-base and fluid-electrolyte balance, water and its role in blood pressure and volume regulation 

will be covered. The role of micronutrients in bone health, immunity, energy metabolism will be discussed. The role of
phytochemicals and antioxidants in the prevention of chronic diseases (cancer and cardiovascular diseases among
others) will be covered. 

 

Log Number: 2010/11-025

 

2010/11-025
APC 1
HUN 3XXX
Nutrition Science Research & Ethics (3 crs)

 

Prerequisites:
STA 2014 Elem Statistics
HUN 2201 Basic Prin Nutrition
Co-requisites:
None
Course Description:
This course is designed to develop basic skills related to finding, reading and applying research findings in the field 

of nutrition & dietetics. Students will conduct a literature search and develop a literature review. The course also provides 

an overview of the ethical considerations involved in human research and the concept of evidence-based dietetic practice. 

 

 

Log Number: 2010/11-026

 

2010/11-026
APC 1
HUN 4XXX
Nutrition Counseling and Communication (3 crs)

 

Prerequisites:
HUN 2201 Basic Principles of Nutrition
HUN 3XXX Advanced Nutrition Science I
HUN 3XXX Advanced Nutrition Science II
Co-requisites:
None
Course Description:
Through lecture, lab and video recording activities, students will describe theories related to communication, motivation,
and nutrition counseling and apply basic nutrition counseling methods to the conduct of nutrition interviews and counseling
sessions.

Log Number: 2010/11-027

 

2010/11-027
APC 2
FSS 1202
Food Production

We are proposing a name change from Food Production to Food Fundamentals to more accurately reflect the course 

content. A change in credits from 2 to 3 is needed to ensure all necessary course content is covered from the latest 

accreditation standards of the Commission on Accreditation of Dietetic Education (CADE). 

 

Log Number: 2010/11-028

 

2010/11-028
APC 2
FSS 4230
Quantity Food Preparation

An increase in credit hours from 2 to 3 is proposed in order to meet the recently revised accreditation standards from 

the Commission on Accreditation for Dietetic Education (CADE). 

 

Log Number: 2010/11-029

 

2010/11-029
APC 2
HUN 4221
Science of Nutrition

This course is being replaced due to new program accreditation standards from the Commission on Accreditation 

of Dietetic Education (CADE) which have increased competencies in Nutrition Science. The original course curriculum

will be expanded and covered in two new (proposed) courses, Advanced Nutrition Science I and Advanced Nutrition 

Science II.

 

Log Number: 2010/11-030

 

2010/11-030
APC 2
HUN 3601
Nutrition Education

The following changes are requested to strengthen the course curriculum and ensure compliance with updated
accreditation standards from the Commission on Accreditation of Dietetic Education (CADE):
1) change course level from 3000 to 4000.
2) add pre-requisites - HUN 3XXX Advanced Nutrition Science I, HUN 3XXX Advanced Nutrition Science II.
3) add a laboratory component to the course curriculum and redistribute lecture/lab credits.
4) change course description
New Course Description:
Through lecture and lab activities, students will describe learning theories applicable to nutrition education, plan
nutrition education sessions, develop nutrition education materials and work with instructional media in preparation
for group and individual nutrition education. Students will modify nutrition education materials for varied population groups. 

 

 

Log Number: 2010/11-031

 

2010/11-031
APC 2
HSC 1578
Food, Health and Society

This course is being changed to expand the course depth and to add knowledge and skill sets appropriate to an
upper division course. This course will use assignments and class time to promote critical analysis of societal factors

affecting food, nutrition, and health.
The following changes are proposed:
1) change course level from 1000 to 3000;
2) revise course description;
3) revise course objectives;
4) revise methods of evaluation;
5) change textbooks and journals.
New Course Description:
This course is an analysis of how social, psychological, cultural, historical, political, and ecological factors impact food, 

nutrition, and society. Students will gain an understanding of the U.S. food system and how the food system structure 

and function affects societal health. The course will also discuss how food globalization impacts health. Emphasis 

will be given to understanding how food-related social factors impact nutrition and dietetics practice.

 

 

Log Number: 2010/11-032

 

2010/11-032
APC 2
DIE 4123
Quality and Control in Foods & Nutrition

This course is being terminated because some of the course content is no longer required under new accreditation

standards from the Commission on Accreditation for Dietetic Education (CADE). The remaining course content is

included in existing courses. 

 

 

Log Number: 2010/11-033

 

2010/11-033
APC 2
FSS 1202L
Food Production Laboratory
 

A name change is proposed for Food Production Laboratory to Food Fundamentals Laboratory in order to better describe 

food science course content. This change complies with updated accreditation standards from the Commission on 

Accreditation of Dietetic Education (CADE). 

 

Log Number: 2010/11-034

 

2010/11-033
APC 2
FSS 1202L
Food Production Laboratory

Summary of the Changes:
Changes to the BSH Nutrition Concentration Program are being made to comply with new accreditation standards 

from the Commission on Dietetic Education, and to strengthen the curriculum by adding additional required competencies 

in nutrition sciences and dietetics.
Pre-requisites: Pre-requisite credits will change from 40 to 32.
CGS 1570 Microcomputer Applications (3crs) will be removed from the program of study.
ACG 2021 Principles of Financial Accounting (3crs) will be removed from the program of study.
ECO 2023 Principles of Microeconomics (3crs) will be removed from the program of study.
FSS 1202 Food Production (2crs) will be changed to Food Fundamentals (3crs).
FSS 1202L Food Production Laboratory (1cr) will be changed to Food Fundamentals
Laboratory (1cr).
Requisite credits will be 4 credits.
MCB 2010C Microbiology with Lab (4crs)
Core Requirements: The Core Requirements category will change from 9 credits to 0 credits in the new program of study.
HSA 4553 Health Law and Ethics (3crs) will be removed from the program of study.
HSC 4730 Research in Community Health (3crs) will be removed from the program of study.
HSA 4111 US Healthcare Systems (3crs) will be moved to Major Requirements.
Major Requirements will change from 49 to 57 credits after the following changes:
SOP 3004 Social Psychology (3crs) will be removed from the program of study.
HUN 4221 Science of Nutrition (3crs) will be replaced with HUN 3XXX Advanced Nutrition
Science I (3crs).
HSA 3111 Introduction to Health Care Administration (3crs) will be removed.
DIE 4123 Quantity and Control in Foods and Nutrition (1cr) will be deleted.
HUN 3601 Nutrition Education (3crs) will be replaced by HUN 4XXX Nutrition Education (3crs).
HUN 3XXX Advanced Nutrition Science II (3crs) will be added.
FSS 4230 Quantity Food Preparation will change from 2 credit hours to 3 credit hours
HSC 3XXX Food, Health and Society (3crs) will be added.
HUN 3XXX Nutrition Science Research and Ethics (3crs) will be added.
DIE 4XXX Nutrition & Dietetics Professional Capstone (3crs) will be added.
HUN 4XXX Nutrition Counseling and Communication (3crs) will be added.
Elective or Independent Study/Research (3crs) will be added (if needed for 120 hours).
Total credits for the BSH Nutrition Concentration will change from 98 to 93 semester hours.
(Click here to view the Program of study)