Course Reflections

Megan Campbell
Nutrition 1000/ Introduction to Nutrition
This course taught me the basic principles of human nutrition. With this foundational knowledge,
I will be able to give adequate nutritional advice for diets and meal plans in numerous work
environments.
Nutrition 1100/ Introduction to Food Systems
This course explained all the processes of our food systems from farm to table. It described the
impact of our food system on the health of social, political, and economic systems as well as the
impact of our natural environment. Knowledge of our food systems is crucial for professions
involving public policy and environmental sustainability.
Nutrition 2000/ Lifespan Nutrition
This course examined the nutritional needs and recommendations throughout the human life span
from pregnancy to older adult years. The information provided in this course will allow me to
tailor nutritional advice based on the unique nutritional needs of an individual based on his or her
current stage of the life cycle.
Nutrition 2200/ Science of Food I
This course explained food science with an emphasis on macromolecules; lipids, protein,
carbohydrates, and nucleic acids. Understanding properties of food is of major use when it comes
to preparation, storage, and regulation of food.
Nutrition 2220/ Science of Food II
This second course in Science of Food explored further into the properties of food on a
molecular level to incorporate chemistry into the understanding of food production and
preparation. This course included a lab where the hands on lessons provided memorable
knowledge of food science for practical use in many food or nutrition related careers.
Nutrition 2990/ Professional Development in Food and Nutrition Sciences
This course focused on preparing students to develop professional goals and an understanding of
nutrition professions. The content of this course has allowed me to prepare myself to be
applicable for a wide range of nutrition and health related positions.
Nutrition 3000/ Nutrient Metabolism

This course explored deep into the science of human metabolism of macro- and micronutrients to
provide and understanding of metabolism on a cellular level. This course also covered the
appropriate recommendations of all nutrients. Application of this information is necessary for
proper healthcare and nutritional understanding.
Nutrition 3300/ Principles of Quantity Food Production and Purchasing
This course focused on preparation of food in large quantities with a focus on food safety, menu
planning, and the standardization of recipes. Materials provided in this course will allow me to
advance in a food production setting.
Nutrition 3350/ Introduction to Food Production
Nutrition 3350 used information provided from Nutrition 3300 for application in a food
production setting. This lab incorporated all the information from the lecture to provide
experience in a commercial kitchen. This useful experience would be applicable to any career
involving food production and preparation.
Nutrition 4000/ Nutrition in the Community
Community nutrition brought an understanding of the responsibilities and applications of the
nutrition professional in the community. We learned to assess community nutritional needs as
well as interventions to cater to communities based on their specific conditions and requirements.
This course has prepared me to become an effective healthcare and nutrition professional in any
community.
Nutrition 4901/ Food and Nutrition Sciences Senior Seminar
The senior seminar course prepares students to join the work force as professional leaders in
food and nutrition careers. This course focuses on the application of information and experience
gained over the years to be fully prepared for professional opportunities.
Anthropology 1010/ Introduction to Cultural Anthropology
This course introduced the basic concepts of cultural anthropology while focusing on
anthropological theories and ethics. We studied different cultural behaviors to help us better
understand human diversity. Knowledge gained from this course will allow me to successfully
advise people from different cultures that may have different nutritional patterns.
Biology 2250/ Genetics in Human Society
In this course students learn general principles of genetics regarding inheritance, chromosomal
patterns, gene mutations, and how these are all significant in society. A basic understanding of
human genetics is necessary in identifying and treating certain nutritional disorders or
deficiencies that may be inherited.

Communications 1010/ Fundamentals of Human Communication

Fundamentals of Human Communication introduced the oral communication process of humans
and how it differs in small group versus public speaking contexts. The ability to communicate
successfully in a multitude of scenarios is essential to advancing in my career.
Management 2000/ Introduction to Management
In this introduction to management we studied the application of behavioral sciences in problem
solving as often used by managers and administrators. The course gave a general outline of
management and disciplinary methods that are successful in leadership roles. By understanding
these concepts, I am prepared to assume a position in management and have a better grasp on the
skills required to lead a group of peers in any situation.
Management 3300/ Human Resource Management
Management 3300 elaborated on the concepts from Management 2000 while focusing on certain
practices of management in human resources, such as hiring, training, performance evaluation,
and compensation. We also studied employment laws and learned about guidelines in safety and
discipline in the workplace. This information will be essential to me as I advance in my career
obtain a position in management. Being aware of certain employee rights and human resource
laws will also benefit me as an employee starting out.
Marketing 2020/ Marketing Principles
In this course students were introduced to terms and practices of marketing with an emphasis on
strategies of marketing managers, while analyzing the changes in the marketing environment to
better understand affective marketing practices. The ability to market myself as a nutrition
expert based on the needs of my community will assert my position as a healthcare professional.
Psychology 1010/ General Psychology
In this course we were given an overview of prominent psychological concepts and terms. The
psychological aspects of behavior, learning, personality, and development were explored, and
students began to review common psychological disorders and abnormalities. As psychological
issues play a prominent role in individuals nutrition, a general knowledge of these concepts will
allow me to better understand certain situations I will encounter in my job.
Psychology 2110/ Statistics for the Behavioral Sciences
Throughout this course I learned how to input data and display it as statistical information while
also learning how to interpret and analyze statistics and relate them to realistic situations. Both
descriptive and inferential statistics were explored. With this knowledge I can successfully
collect and analyze health data within a community and use these evaluations to implement
certain changes.

Biology 1030/ Human Biology I: Basic Principles

In this course we reviewed general concepts in human biology, with emphasis on the origins and
development of humans through evolution, and the functions of our body systems based on cell
structure and the humans biological make-up. A general understanding of human biology is
essential in understanding how nutrition impacts the human body.
Chemistry 1210/ Principles of Chemistry I
Through a thorough introduction to chemistry, students mastered energy changes, differences
between acids and bases, aspects of atomic and molecular structure, and general concepts
prevalent in chemistry applications. While in this course I also developed an elaborate
understanding of the periodic table. Food science often relates back to chemistry, therefore the
ability to grasp basic principles of chemistry can help me understand the chemical structure of
certain foods and their effect on the human body.
Chemistry 1220/ Principles of Chemistry II
In this chemistry course I studied the impact of organic chemistry and biochemistry on the
environment, while also examining certain elements on a structural level to better understand
how certain changes impacted the chemical make-up of all the things around us. Further
enhancing my experience in chemistry will further my understanding of certain foods structure,
as well as increasing my credibility as a healthcare expert.
Math 1200/ College Algebra
In this course students explored basic applications of algebra with an emphasis on liner
equations, quadratic equations, and logarithmic functions. The ability to process equations or
calculations and understand general mathematic principles will continue to help me in any career
relating to health sciences.
Biology 2210/ Microbes and Humans
This course offered a brief introduction to microbiology in regards to health sciences. We
studied the life of microorganisms and focused on bacteria and viruses, with an emphasis on
microbe and human interaction. I learned valuable information on antibiotics and vaccines, all
while studying how infectious diseases caused from spoiled food or human interaction can affect
the organ systems. The information I learned on bacteria in food will be especially helpful while
working as a nutritionist.
Biology 2215/ Microbes and Humans Laboratory
In this biology lab I gained hands on experience identifying and analyzing cultures of certain
microbes, especially those with relevance to humans and food quality. Students studied how
specific microorganisms impact human cells or the environment. Active experience examining

microbes will allow me to better handle situations involving lab work and analysis of cultures
and their relation to the human body.
Economics 1030/ Principles of Microeconomics
This course offered a brief introduction to economics. Students learned how to analyze changes
within markets and production, as well as studying basic concepts regarding profits, interest, and
wages. Understanding these principles will allow me to relate economic stress or flourish to
changes in community nutrition.
Economics 1040/ Principles of Macroeconomics
This course covered basic principles of macroeconomics covering national, regional, and global
economies. I learned about the causes of unemployment as well as definitions and their
relationship to inflation. Information from this course will allow me to draw relationships
between the health of communities and trends in the economy.
Economics 3510/ Economics of the Agricultural Development
This class explored food systems over history as well as current systems around the world. It
emphasized the connection between agricultural systems and their relationship to economic
sustainability as well as the connection to hunger and malnutrition. This course has prepared me
to promote components of healthy agricultural systems to alleviate hunger and poor economic
systems.
Environmental Health 2000/ Introduction to Environmental Health and Safety
This course explored health threats to the environment and causes of environmental degradation.
It also emphasized environmental protection as a necessity for human health and health of
ecological systems. This class has led me to understand the health of the environment and its
affect on the health of food systems as well as communities. As a health and nutrition
professional, I will be able to promote and exhibit environmentally cautious practices.
Environmental Health 3200/ Health and the Built Environment
This course connected the dots between health of the public and the health of the built
environment. This class gave me a clear understanding of the importance of the indoor as well as
outdoor environment and its huge impact on our health. This information will allow me to
promote and educate policy makers and environmental designers to construct safe and healthy
communities.
Environmental Health 4000/ Environmental Health and Safety Risk Communication

This course focused on characteristics of appropriate and professional communication of health

risks to the public. Understanding how to develop and implement messages involving health and
safety risks will prepare me to be a credible nutrition and health leader.
Geography 3410/ Geography of Hunger and Food Security
This course explores the topic of world hunger by examining patterns of food insecurity and the
wide range of contributors. Understanding the various causes of malnutrition will allow me
differentiate between nutritional needs bases on political, economic, and social structures of any
particular community.
Health 2000/ Introduction to Public Health
This course covered a wide range of topics pertaining to major areas of public health. The course
covered topics such as population health, disease prevention and control, environmental health,
as well as nutrition and relationships to healthcare systems. This course provided practical
information for understanding the many components affecting the health of the community.
Health 3300/ Community Health Epidemiology
This course explored concepts of risks and contraction of illness in the community.
Understanding distribution and incidence of disease within a community will help me as a health
professional to control outcomes by prevention and treatment methods.
Occupational Health and Safety 2000/ Essentials of Occupational Hygiene and Professions
This course covered important components of work safety and occupational hygiene. By learning
health and safety concepts such as hazard analysis critical control points will allow me to operate
in a wide variety of occupations in a professional and safe manner.
Nutrition 4904/ Seminar in Food and Nutrition Sciences
This course provided students with an opportunity to explore topics of interest related to their
field of study. In this class, I explored organic food operations and their effects on farmers. By
widening my understanding of sustainable and healthy food systems, I will be more prepared to
promote and improve food systems in any position involving public policy relating to food and
nutrition.
Plant Biology 1030/ Plants and People
This course covered the relationships of humans with several plants that have impacted
civilizations from historical to modern times. Basic knowledge of the biology of plants gives an
understanding of the wide ranges of uses that plants provide from food to medicine.
Tier III 4300/ Beyond Antioxidants: Whole Foods for Wellness Promotion

This course differentiated between organic, local, and conventional foods while exploring the
production processes for each. This class also explored the idea of a whole foods diet and
focused on the components of foods and their impact on health. The information from this class
would be useful in the work environment for practical application of different dietetic theories.