Course Catalog
Nutrition and Dietetics Catalog Information
Programs offered • Major in Food/Nutrition/Dietetics (60 credits) • Minor in Food/Nutrition/Dietetics (20 credits) Food/Nutrition/Dietetics (Didactic Program in Dietetics) The mission of the food/nutrition/dietetics program is to provide an educational environment consistent with the mission of Concordia College that will facilitate development of future professionals in careers related to food, nutrition and dietetics. The program seeks to: • prepare graduates for a practice experience in dietetic internship or preprofessional practice program • prepare graduates for participation in the American Dietetics Association • prepare graduates with experiences of a diverse and comprehensive nature to meet the knowledge requirements of the American Dietetic Association. Student-Learning Outcomes • Students will use oral and written communication skills along with appropriate technology to effectively convey nutrition information to both professional and lay audiences. • Students will be able to analyze and interpret data relevant to dietetics practice. • Students will be able to perform nutritional assessment and develop appropriate care plans for individuals across the lifespan and for diverse health conditions. • Students will be able to apply knowledge of food science and management principles to the function of the food service system. • Students will be able to describe laws, regulations and policies that impact both food service and community health. The Didactic Program in Dietetics at Concordia College is currently granted accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 120 South Riverside Plaza, Suite 2000, Chicago IL 60606-6995, (312) 899-0040. After graduation, food/nutrition/dietetics majors may enter dietetic internships, graduate school or employment in the food industry. Those completing the dietetic internship are eligible to write the examination to become a registered dietitian. Food/nutrition/dietetics majors who plan to apply for a dietetic internship to become a registered dietitian are required to apply and be accepted into the Didactic Program in Dietetics (DPD). Students must submit their applications for admission into the DPD in the spring semester following completion of FND 112, FND 321, BIOL 121, CHEM 111-142. The application process requires: 1. Successful completion of FND 112, BIOL 121, CHEM 111, CHEM 142 with a grade of C or better 2. Completion of the application form – available at www.cord.edu/academics/nutrition/index.php -click the dietetics handbook link 3. Completion of all required natural science courses within the past five years 4. Submission of official transcripts from all colleges attended, a résumé, and a one page written personal statement describing career goals 5. Students not selected may submit one additional application 6. Application materials should be collected into one large folder and left in the department office (Jones 316). Selection will be based on: 1. Students with a GPA of 2.8 or above 2. Ranking of students by the advisory board members 3. Fulfillment of specific requirements does not ensure admission into the program 4. Students not selected for the DPD continue as food/nutrition/dietetics majors to pursue graduate school or employment in food/nutrition/dietetics related careers. However, students not accepted into the DPD will not be eligible for a Verification Statement to enter a dietetic internship. Major in Food/Nutrition/Dietetics The requirements for a major in food/nutrition/dietetics are 60 credits: • FND 112 – Food Science, 4 credits • FND 238 – Nutrition for the Lifecycle, 2 credits • FND 321 – Nutrition, 4 credits • FND 425 – Current Issues in Food and Nutrition, 2 credits • FND 346 – Quantity Food Production, 2 credits • FND 361 – Advanced Nutrition, 2 credits • FND 362 – Medical Nutrition Therapy, 4 credits • FND 424 – Clinical Experience, 2 credits • FND 426 – Community Nutrition, 4 credits • FND 446 – Institutional Management, 4 credits • BIOL 121 – Vertebrate Biology, 4 credits • BIOL 306 – Human Anatomy and Physiology, 4 credits • BIOL 407 – Microbiology, 4 credits • PSYC 111 – Introductory Psychology, 4 credits OR PSYC 212 – Educational Psychology, 4 credits • 4 credits from the following: – ECON 274 – Statistics for Business and Economics, 4 credits – PSYC 230 – Statistics and Psychological Measurement, 4 credits – SOC 228 – Research Methods and Statistics, 4 credits – MATH 205 – Introduction to Statistics, 4 credits • CHEM 111 – Survey of General Chemistry, 4 credits OR CHEM 127 – General Chemistry I, 4 credits • CHEM 142 – Survey of Organic and Biochemistry, 4 credits OR CHEM 373 – Biochemistry I, 4 credits. Prerequisites: CHEM 341-342 – Organic Chemistry I and II • One of the following: – BUS 307 – U.S. Healthcare Delivery, 4 credits – BUS 323 – Healthcare and Medical Needs, 2 credits – BUS 339 – Principles of Management, 4 credits – BUS 376 – Public Health, 2 credits – BUS 377 – Healthcare Law, 2 credits Minor in Food/Nutrition/Dietetics The requirements for a minor in food/nutrition/dietetics are 20 credits from the following: • FND 112 – Food Science, 4 credits • FND 114 – Food Safety, 4 credits • FND 238 – Nutrition for the Lifestyle, 2 credits • FND 321 – Nutrition, 4 credits • FND 346 – Quantity Food Production, 2 credits • FND 361 – Advanced Nutrition, 2 credits • FND 362 – Medical Nutrition Therapy, 4 credits • FND 390 – Cooperative Education, 2 to 8 credits • FND 424 – Clinical Experience, 2 credits • FND 425 – Current Issues in Food and Nutrition, 2 credits • FND 426 – Community Nutrition, 4 credits • FND 446 – Institutional Management, 4 credits • FND 250 – Pre-May Seminar, FND 300 – May Seminar and FND 380 – Special Topics, when appropriate, may also be counted toward this minor.
Nutrition and Dietetics Courses
Child and Family Studies Courses
CFS 220 S – Family Systems, 4 credits. E. Family is understood as an evolving system of interdependent relationships. Exploration of family diversity and contemporary issues impacting the family.
CFS 236 – Child Development, 4 credits. E. Processes and principles of the normal child’s growth and development from conception through adolescence. Physical, motor, intellectual, social and emotional growth examined within the context of family, cultural and educational influences. On-site experiences with preschool-age children are included.
CFS 336 – Parenting, 2 credits. B1 and B3. A study of the motivations for parenthood, the parental role and theoretical frameworks surrounding the understanding of parent-child relationships. Interpretation and application of relevant writings and research in the areas of parental roles, discipline and interaction during child-rearing years.
CFS 390 – Cooperative Education, 2 to 8 credits. E.
CFS 412 – Multicultural Families, 4 credits. E2. A cross-cultural study of families that integrates the disciplines of family studies, literature and history. Includes two lectures and a service-learning experience each week. Prerequisite: CFS 220 – Family Systems
CFS 480 – Independent Study, 1 to 4 credits. D. This course provides an opportunity for individual students to conduct in-depth research of a particular topic under the direct supervision of a faculty member. Contact the major’s director for more information.
Food/Nutrition/Dietetics Courses
FND 112 – Food Science, 4 credits. A study of basic fundamental principles of food selection and preparation. Physical and chemical principles are applied to food preparation, evaluation of products and recipe modifications. Two lectures and two laboratory periods per week
FND 114 N – Food Safety, 4 credits. Examination of how the biological and chemical properties of food and the nature of food systems provide the potential for foodborne illness. Study of specific foodborne illnesses and pathogens, food analysis and handling practices, biotechnology, regulation and global issues. Three lectures and three hours of laboratory per week
FND 238 – Nutrition for the Lifecycle, 2 credits. An exploration into the nutrient requirements and dietary problems for each stage of the lifecycle with an emphasis on infants, children and elderly. A special focus will be placed on teaching techniques and motivation of clients for clients at specific stages of the lifecycle. Case studies will be completed to apply strategies for behavior change to meet unique needs of individuals in specific stages.
FND 250 – Pre-May Seminar, 2 credits. Academic and cultural preparation for students participating in a departmental May Seminar Abroad
FND 300 – May Seminar, 2 credits. A study abroad seminar that offers students the opportunity to study various departmental topics in different cultural settings. Study may focus on past, present and future developments in food and nutrition, public health or family health. Prerequisites vary depending upon seminar topic.
FND 321 X – Nutrition, 4 credits. A study of chemical properties, function, metabolism, dietary allowances, effects of deficiencies and sources of nutrients. Decision-making relative to contemporary issues in nutrition as related to health, wellness and the lifecycle. Three lectures per week. BIOL 121 – Vertebrate Biology or CHEM 111 – Survey of General Chemistry recommended
FND 346 – Quantity Food Production, 2 credits. A study of the principles of production planning, food preparation, sanitation and marketing activities in a food service. Two lectures and two laboratories per week. Prerequisite: FND 112 – Food Science or consent of instructor
FND 361 – Advanced Nutrition, 2 credits. Exploration of nutrition as the science that integrates life processes from the cellular level on through the multi-system operation of the whole organism. Study of pathophysiology as a foundation for medical nutrition therapy. Prerequisites: CHEM 142 – Survey of Organic and Biochemistry, BIOL 306 – Human Anatomy and Physiology, and FND 321 – Nutrition
FND 362 – Medical Nutrition Therapy, 4 credits. Application of the nutrition care process of assessment, diagnosis and dietary intervention to both acute and chronic diseases. Prerequisite: CHEM 142 – Survey of Organic and Biochemistry, BIOL 306 – Human Anatomy and Physiology, and FND 361 – Advanced Nutrition
FND 380 – Special Topics, 2 to 4 credits. Courses covering various topics of interest in this particular discipline. Contact department or program chair for more information.
FND 390 – Cooperative Education, 2 to 8 credits.
FND 424 – Clinical Experience, 2 credits. Advanced clinical nutrition. Includes a 40-hour experience in a professional setting under the supervision of a registered dietitian. Two lectures per week are scheduled. Prerequisite: FND 362 – Medical Nutrition Therapy
FND 425 – Current Issues in Food and Nutrition, 2 credits. An examination of current issues in food and nutrition through an individual research project. Current issues will include topics such as economics, cultural and consumer trends, and technology that will be explored with laboratory projects, library research and field trips. Prerequisite: FND 321 – Nutrition, BIOL 121 – Vertebrate Biology, CHEM 111 – Survey of General Chemistry or CHEM 127 – General Chemistry
FND 426 U – Community Nutrition, 4 credits. An exploration of community nutrition problems and the role of the community nutritionist within public health. Emphasis on assessment, planning, implementation and evaluation of nutrition interventions, and the development of nutrition policy within the political system. Includes experiences in community settings. Prerequisite: FND 321 – Nutrition
FND 446 – Institutional Management, 4 credits. A study of the principles involved in the organization and management of a food service and study of the strengths and problems of various food services. This course includes individual projects and field trips to institutions. The course will provide certification in food safety.
FND 480 – Independent Study, 1 to 4 credits. This course provides an opportunity for individual students to conduct in-depth research of a particular topic under the direct supervision of a faculty member. Contact the department or program chair for more information.