Nutrition and Dietetic Technology

FOOD & NUTRITION COurse Overview

FON100 (Introductory Nutrition - 3 credits)

Introduction to the science of food and human nutrition. Current dietary recommendations and applications for maximizing well-being and minimizing risk of chronic disease. An overview of the nutrients, emphasizing the importance of energy and fluid balance, and optimal functioning of the digestive system. Understanding factors that influence food intake in different cultures. Methods for evaluating credibility of nutrition claims, a focus on food safety and technology practices, and a worldview of nutrition are included. Emphasis is on personal dietary behavior change for a holistic life of wellness.

Prerequisites: None.

FON104

(Certification in Food Service Safety and Sanitation – 1 credit)

Preparation for and certification in a national food sanitation and safety program. Emphasis on food from purchasing, receiving, and storing to preparation, holding, and serving. Focuses on safe and sanitary food service facilities and equipment, employee habits and personal hygiene, and role of management in safety and sanitation. Includes time-temperature principles, foodborne illnesses, pest control, accident prevention, standards for cleaning and sanitizing, and regional regulations and standards.

Prerequisites: None.

FON125

(Intro to Professions in Food, Nutrition, & Dietetics - 1 credit)

Overview and discussion of career opportunities in the fields of food, nutrition, and dietetics. Includes information about history, ethics, standards of practice, communication and counseling skills. Emphasis on how to become a Registered Dietitian Nutritionist or a Dietetic Technician Registered.

Prerequisites: None.

FON142AB (Science of food - 3 credit)

Exploration and Application of Scientific Principles of Food; experiences with ingredient functionality and application in cooking techniques. Enjoy cooking in a newly renovated kitchen!

Prerequisites: None.

FON143 (Food & Culture - General Education Tag (G) - 3 credit)

Understanding diet in the context of culture. Historical, religious, and sociocultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures.

Prerequisites: None

General Education Designations: G

FON207

(Introduction to Nutrition Services Management – 3 credits)

Principles, knowledge, and techniques required for effective nutrition services management. Includes nutrition service issues in relation to health care trends, leadership skills, management theories and styles, food service manager responsibilities, and laws which pertain to nutrition service operations.

Prerequisites: A grade of C or better in [(MAT055 and MAT056 and MAT057) or MAT090 or MAT091 or MAT092] or satisfactory mathematics placement.

FON210

(Sports Nutrition and Supplements for Physical Activity – 3 credits)

Principles of nutrition applied to fitness, exercise, and sports. Dietary fundamentals as applied to body fuels, hydration, and other unique needs for exercise and sports. Includes dietary guidelines for weight or endurance training, glycogen loading, the pre-game meal, and glycogen recovery. Emphasis on maximizing fitness, performance, and safety. Discussion of supplements and their effects on metabolic enhancement. Discussion of anabolic, catabolic, and energy-producing agents. Addresses current supplements on the market.

Prerequisites: A grade of C or better in FON100 or FON241.

FON225

(Research in Complementary and Alternative Nutrition Therapies – General Education Tag - 3 credits)

Introduction to basic research methods and statistics as applied to complementary and alternative nutrition therapies. Emphasis on the analysis and interpretation of health-related research.

Prerequisites: A grade of C or better in MAT092 or higher, or satisfactory score on district placement exam.

FON241

(principles of human nutrition - Natural Science Tag (sg) - 3 credit)

Scientific principles of human nutrition. Emphasis on scientific literacy and the study of nutrients for disease prevention. Includes micro and macro nutrients, human nutrient metabolism and nutrition's role in the health of the human body throughout the life cycle. Addresses nutrition principles for prevention of nutrition-related health conditions.

Prerequisites: None

FON241LL

(principles of human nutrition Lab - Natural Science Tag (sg) - 1 credit)

Our most popular course provides you with tangible lab experience geared towards individual health improvement. This course meets the General Education Science General (SG) requirements. The Nutrition Science Lab has state of the art equipment similar to what is found at major universities across the country. Collaborating with Exercise Science allows for access to the Sports Performance Lab for testing and evaluation.

Prerequisites: A grade of C or better in FON241 or Corequisites: FON241

FON242

(Introduction to Medical Nutrition Therapy – 3 credits)

Introduction to fundamental principles of medical nutrition therapy. Introduces the study of nutritional therapy of disease and evidence-based practice in prevention and nutritional management of diseases. Nutrition care planning for chronic diseases is taught via a variety of methods including case studies. This course applies foundational skills in the application of the Nutrition Care Process (NCP) for diet therapy implementation and documentation. Includes strategies to promote dietary adherence and the development of educational programs for a diverse adult population.

Prerequisites: A grade of C or better in BIO160 and FON241.

FON244AA

(Food Service Management Practicum – 2 credits)

Classroom preparation and training, under the instruction and supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing. Note: Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies.

Prerequisites: A grade of C or better in (FON125, FON142AB, FON207, and FON242) and permission of Program Director.

Corequisites: FON244AB.

FON244AB

(Food Service Management Practicum Laboratory – 2.5 credits)

Practicum experience under the supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design and equipment, financial management, food safety and sanitation, menu planning, and marketing. Note: Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies.

Prerequisites: A grade of C or better in (FON125, FON142AB, FON207, and FON242) and permission of Program Director.

Corequisites: FON244AA.

FON245aa

(Medical Nutrition Therapy Practicum – 2 credits)

Classroom preparation and training, under the instruction and supervision of a registered dietitian. Understanding of principles, knowledge, and skills required for the delivery of medical nutrition therapy. Comprehension of nutritional screening, assessment, monitoring, and evaluation for common and complex medical conditions, medical documentation, patient interviewing and counseling, and education in health promotion and disease prevention. Note: Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies.

Prerequisites: A grade of C or better in (FON125, FON242, and HCC145AA) and (MAT092, or equivalent, or satisfactory district placement) and permission of Program Director. Corequisites: FON245AB.

FON245aB

(Medical Nutrition Therapy Practicum Laboratory – 2.5 credits)

Practicum experience under the supervision of a registered dietitian. Application of principles, knowledge, and skills required for the delivery of medical nutrition therapy. Perform nutritional screening, assessment, monitoring, and evaluation for common and complex medical conditions, medical documentation, patient interviewing and counseling, and education in health promotion and disease prevention. Note: Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies.

Prerequisites: A grade of C or better in (FON125, FON242, and HCC145AA) and (MAT092, or equivalent, or satisfactory district placement) and permission of Program Director.

Corequisites: FON245AA.

FON246aa

(Community Nutrition Practicum – 2 credits)

Classroom preparation and training, under the instruction of a registered dietitian. Understanding of principles, knowledge and skills required in the delivery of nutrition services in community-based agencies, outpatient health care settings, and social service agencies. Includes knowledge and understanding of nutrition intervention and wellness promotion for individuals and groups across the lifespan, i.e. infants through geriatrics with a diversity of cultural, religious and social backgrounds.

Note: Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies.

Prerequisites: A grade of C or better in (FON125 and FON242) and permission of Program Director.

Corequisites: FON246AB.

FON246aB

(Community Nutrition Practicum Laboratory – 2 credits)

Practicum experience under the supervision of a registered dietitian. Application of principles, knowledge and skills required in the delivery of nutrition services in community-based agencies, outpatient health care settings, and social service agencies. Includes nutrition intervention and wellness promotion for individuals and groups across the lifespan, i.e. infants through geriatrics with a diversity of cultural, religious and social backgrounds. Note: Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies.

Prerequisites: A grade of C or better in (FON125 and FON242) and permission of Program Director.

Corequisites: FON246AA.

FON247

(Weight Management Science – 3 credits)

The comprehensive study of obesity as a disease of modern society due to multiple determinants. Use of evidence-based data and methods to assess and manage weight in various settings. Use of client-centered counseling strategies, including behavior change theories. Focus on discovering successful healthful long-term weight management strategies.

Prerequisites: A grade of C or better in FON100 or FON241 or permission of Instructor.

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