This class covered a variety of topics encompassing the physical and chemical principles one can apply to food preparation. A fun and exciting introduction to the science of food and how to utilize this information in the kitchen.
This course overview the nutrient requirements and dietary problems that encompasses each stage of the lifecycle including infants, children, and elderly. This course included an emphasis on teaching techniques to motivate and teach clients in different stages of the lifecycle.
This course gave an introduction to the micro- and macronutrients. In addition to highlighting components of a healthy diet, we also learned how to incorporate this information into educating patients. We also did a group research project evaluating different controversial topics of nutrition.
This course provided education of the principles of production planning, food preparation, sanitation, and marketing activities. We also helped plan, prepare, and serve several meals, for a large group of people.
This course included an in-depth exploration of nutrition from the cellular level to entire body including the pathophysiology behind these components and provided the basis for our medical nutrition therapy knowledge.
This class emphasized application of the nutrition care process and applying information of acute and chronic diseases and the assessment of the patient to create ADIME notes. We also complete a variety of interdisciplinary case study event involving other healthcare professional students at Concordia College.
This course was a medical nutrition therapy II with a focus on a variety of disease states. We also each research and presented a 40-minute seminar on a specific disease state and how to apply medical nutrition therapy for treatment. This course was designed to allow students to take part in a 40-hour practicum in the clinical setting following a dietitian. However, due to COVID, this shadowing was not permitted
This course allowed each individual to complete an examination and produce their own opinion and understanding of a variety of current issues in food including economics, cultural, and consumer trends, and technology. In addition each student prepared their own research poster on a current issue in nutrition.
This course explores problems within community nutrition and the role of a community dietitian within public health. It emphasizes the assessment, planning, implementation, and evaluation of nutrition interventions, along with the development of nutrition policy within the political system.
This course focused on the principles involved in the organization and management of a food service operation. In addition, it addressed the strengths and weaknesses of various aspects of the food service industry. This learning was enhanced by individual projects in addition to a lecture series from several prominent dietitians within the food service realm. Upon completion, a ManageFirst certification was granted.