Course Reflections

Sara Katula
Nutrition 1000/ Introduction to Nutrition (3.0 credit hour)
This course emphasized nutrients, their food sources and
functions in the body, and application to planning adequate diet
through life cycle.
Nutrition 1100/ Introduction to Food Systems (3.0 credit hour)
This course studied the components of the food system and all
processes that maintain our food supply. Also emphasizes the
interaction of the food system with social, political, economic, and
natural environments.
Nutrition 2000 / Lifespan nutrition (3.0 credit hour)
This course studies the examination of nutritional needs and
unique concerns to foster optimal growth and development during the
lifespan including pregnancy, infancy, childhood, and older adult
years.
Nutrition 2200/ Science of Food 1 (3.0 credit hour)
This course studies scientific principal applied to selection,
storage and preparation of foods with emphasis on food
macromolecules.
Nutrition 2200/ Science of Food II (3.0 credit hour)
This course studies the scientific principles applied to selection,
storage, and preparation of foods.
Nutrition 2990/ Professional development in food and nutrition
sciences (1.0 credit hour)
This course studies the development of an awareness of the
philosophy, goals, organizations, and requirements of food, nutrition,
and applied nutrition professions.
Nutrition 3000/ Nutrient metabolism (3.0 credit hour)
This course is the examination of the macro- and micronutrients
from a scientific standpoint, including their digestion, metabolism, and
utilization at the cellular level.

Nutrition 3100/ Medical Nutrition therapy 1 (3.0 credit hour)

This course studies the medical nutrition therapy associated
with the prevention and treatment of disease, including
overweight/obesity, hypertension, diabetes, and kidney disease.
Nutrition 3300/ principles of quantity food production and purchasing
(3.0 credit hour)
This course studies the food purchasing and preparation
principles applied to large quantity food production, menu planning,
recipe standardization, food cost, and service in institutions.
Nutrition 3350/ Introduction to food production (4.0 credit hour)
This course is the application of food purchasing, quantity food
production, and food management principles in a commercial kitchen.
I also learned how to use standardized recipes and food service
equipment in production of foods.
Nutrition 3600/ Nutrition Counseling (1.0 credit hour)
This course is the introduction to the theory of medical nutrition
therapy; communication health and nutrition advice to consumers and
behavior change models used in MNT.
Nutrition 4000/ Community nutrition (3.0 credit hour)
This course studies the application of the nutrition care process
in the community. I learned how to assess community nutrition needs,
policies and interventions to prevent and improve nutritional wellbeing of individuals, families, and community.
Nutrition 4100/ Medical nutrition therapy II (3.0 credit hour)
This course studies the medical nutrition therapies associated
with the prevention and treatment of disease, including
gastrointestinal, pulmonary, and wasting disease.
Nutrition 4901/ Food and Nutrition Sciences Senior Seminar (1.0
credit hour)
This course examines the latest trends in the fields of nutrition,
food, and applied nutrition. Provides and opportunity for majors in

nutrition to demonstrate personal and professional growth by

investigating a topic and presenting it in class.
Nutrition 4920/ Nutrition counseling practicum (1.0 credit hour)
This course offers the opportunity for students to counsel
clients in a one-on-one setting under the supervision of a registered
dietitian.
Anthropology 1010/ Introduction to Anthropology (3.0 credit hour)
This course allows students to learn about the core concepts
used in cultural anthropology and how anthropologists study human
cultures and societies.
Biology 2250/ Genetics in Human society (3.0 credit hour)
This course is the study of basic principles of inheritance in
humans, normal and abnormal chromosome constitutions, and
significance of genetics in life of human society.
Communications 1010/ Fundamentals of human communications (3.0
credit hour)
This course is the introductory analysis of oral communication
in human relationships with focus on variety of contexts including
dyadic, small group, and public communication experiences.
Management 2000/ Introduction to Management (3.0 credit hour)
This course studies the understanding of and practice in solving
problems facing managers and administrators using concepts and
principles from behavioral sciences and other applicable disciplines.
Management 3300/ Human resource management:
This course was designed to study management practices in
areas of human resource planning, recruitment, selection, training
and development, discipline, and personnel research. Studied current
HRM theory and practices with particular emphasis on legal issues in
HRM.
Marketing 2020/ Marketing principles (3.0 credit hour)
This course provides a broad understanding of marketing
activities, decisions, and terms with an emphasis on the practices and

problems of marketing managers and the analysis of the marketing

environment.

Psychology 1010/ General psychology (3.0 credit hour)

This course is an introduction to psychology. It examines the
survey of topics in experimental and clinical psychology bases of
behavior, sensation, perception, learning, human development, and
abnormal behavior.
Psychology 2110/ Statistics for the behavioral sciences (4.0 credit
hour)
This is the introduction course to descriptive and inferential
statistics with emphasis on inferential statistics.
Biology 1030/ Human biology I: Basic Principles (3.0 credit hour)
This course studies humans as biological organisms: our
origins, ecology, and inheritance, and functioning of our body system.
Chemistry 1210/ Principles of Chemistry I (4.0 credit hour)
This is an introduction course to chemistry through study of
atomic and molecular structure, periodic table, states of matter,
energy changes, acids, bases, and nuclear chemistry.

Chemistry 1220/ Principles of Chemistry II (4.0 credit hour)

This course was designed to survey organic chemistry and
biochemistry and their impact upon daily existence.
Math 1200/ College Algebra (4.0 credit hour)
This course studies equations, functions and graphs, including
linear equations, systems, and radical expressions.
Biology 2210/ Microbes and Humans (3.0 credit hour)
This course is a good introduction to microbiology for allied
health fields and introduces the history and life of microorganisms.
Discusses the interaction between humans and microbes including
vaccines, antibiotics, and disease transmission.
Biology 2215/ Microbes and humans laboratory (1.0 credit hour)

This lab studies the characteristics and activities of microbes of

special relevance to humans welfare, and those affecting
maintenance of environmental and food quality.
Economics 1030/ Principles of Microeconomics (3.0 credit hour)
This course studies basic theory, and economic analysis of
prices, markets, production, wages, interest, rent, and profits.
Accounting 1010/ Foundations of accounting (3.0 credit hour)
This course is an introduction to the accounting process,
external financial reporting, and analysis.
Accounting 1020/ Decision making with accounting (3.0 credit hour)
This course studies the use of accounting information for
making managerial decisions. Also study cost behavior, overhead
costs, allocation, basic cost accumulation systems and cost control.
Health 2300/ Medical Terminology (3.0 credit hour)
This course studies the medical terms associated with body
systems, disease processes, laboratory tests, and clinical procedures
commonly used in the health care setting.
Chem 3010/ Organic Chemistry (3.0 credit hour)
This course is designed to teach chemistry of the functional
groups, an introduction to spectroscopy and the importance of
mechanism in organic synthesis.
Chem 4890/ Basic Biochemistry (3.0 credit hour)
This course studies the survey course, including introduction to
biochemical concepts and techniques, metabolic pathways, and
information storage and transmission, with emphasis on directions of
current biochemical research.