Nutrition

NTR 158 - Social and Cultural Aspects of Food

Description: This course is an exploration of the social, cultural and religious aspects of food in different countries and nationalities with emphasis on ethnic groups in the United States. The food habits of various groups, identification of ethnic foods and terminology, dietary rationales, and the economics of dietary intake will be investigated. The emphasis of this course is on developing cultural competency and sensitivity to various ethnic groups. It includes cultural foods taste testing and nutritional counseling of people from various cultures. SUNY GEN ED-n/a; NCC GEN ED-PLDI Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

NTR 183 - Dietary Management

Description: This course fulfills the requirements for diet therapy and nutritional planning as designed by the Dietary Managers Association for certification as a Dietary Manager. It includes one hundred and fifty hours of field experience in a clinical/institutional setting. Topics include: concepts of diet therapy, medical terminology, institutional protocol, nutritional planning in a health care setting and the Dietary Manager's role in nutritional assessment and management. SUNY GEN ED-n/a; NCC GEN ED-n/a

Credit Hours: 3
Department: Hospitality Business

NTR 184 - Dietary Management Field Experience

Description: Students work in selected healthcare facilities (hospitals / nursing homes) to gain experience and expertise in the field of dietary management by implementing concepts and practices acquired in the classroom. Students must complete a one hundred and fifty hour internship to be eligible to sit for the Dietary Managers Certification Exam. Coursework includes written and oral assignments and exams. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Summer

Credit Hours: 3
Department: Hospitality Business

NTR 192 - Principles of Food Science

Description: This course is designed to give students a fundamental understanding of the composition of foods, their nutritional impact and the chemical, physical and biological interactions that occur during production and processing of food products. The impact of ingredient interactions, substitutions, formulation and storage will be evaluated using sensory, physical and scientific methodology to determine quantitative and qualitative attributes. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

NTR 195 - Nutrition through the Life Cycle

Description: This course stresses the practical application of nutritional concepts from pregnancy and birth through old age. Strategies for handling nutrition related problems, including infant feeding, introduction of solid foods, picky eaters, obesity issues, eating disorders, the use of nutritional supplements, sports nutrition, food guides and standards and label reading are among the subjects investigated. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

NTR 198 - Nutrition for the Healthcare Professional

Description: This course emphasizes general issues in the nutritional care and assessment of patients utilized by healthcare professionals in healthcare facilities. Topics include: Introduction to Nutrients, Digestion, Absorption and Metabolism of Nutrients, Life Cycles, Nutritional Assessment of Patients, Introduction to Diet Therapy and Nutrition Support Practices. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring, Summer

Credit Hours: 3
Department: Hospitality Business

NTR 201 - Concepts of Nutrition

Description: Prerequisites or Concurrent Requisites: CHE 131 This is the first course of a two-course sequence designed for Food and Nutrition majors. “Concepts in Nutrition” will cover nutrition fundamentals, dietary guidelines and standards, as well as an in-depth view of the six nutrients required for normal healthy metabolism. Emphasis will be placed on nutrient digestion, absorption, transport, and functions in metabolism. An overview of phytochemicals and nutrient interactions will also be included. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business

NTR 202 - Nutrition Applications

Prerequisites: NTR 201 Prere

Description: Prerequisites or Concurrent Requisites: CHE 131 NTR 202 is the second course of a two-course sequence for Food and Nutrition majors. This course covers the application of nutrition concepts throughout the life cycles. Selecting, planning and assessing adequate diets for pregnant women, infants, children, adolescents, middle-aged and the elderly will be the focus of this course. Weight management and Eating Disorders will be discussed, Research techniques to be demonstrated. SUNY GEN ED-n/a; NCC GEN ED-n/a Offered: Fall, Spring

Credit Hours: 3
Department: Hospitality Business