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NTD 404: Nutrition and Disease Prevention

3.00 Credits

West Chester University of Pennsylvania

It examines nutrition screening and assessment techniques to understand the use of dietary, biochemical and anthropometric data related to health and disease prevention. The pathophysiology, etiology and prevention of certain medical conditions such as obesity, diabetes, gastrointestinal problems, cardiovascular disease, bone disease and cancer will be examined. Other topics examined include nutrients and medication interactions and dietary supplements. Prerequisite: NTD 309

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NTD 408: Food Science

3.00 Credits

West Chester University of Pennsylvania

A study of the chemical, physical, and biological characteristics of food and the effects of processing, storage, and preservation on the structure, composition, palatability, and nutritive value of food. Sensory evaluation techniques and application of the scientific method are integral to this course. Prerequisite: NTD 205, NTD 370

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NTD 409: Professional Skills in Dietetics

3.00 Credits

West Chester University of Pennsylvania

This course will focus on the development of nutrition counseling, oral and written communication, and media and skills. A familiarization with dietetics-related professional organizations, graduate school opportunities, and dietetic internships will be provided. Assistance with the dietetic internship and graduate school application process will be given. This course aims to provide students with the oral, written and technical skills necessary for effective client and public education. Specifically, practical experience in the classroom and in the field will help the student focus on improving skills in client interviewing and counseling, writing, and in designing and delivering a presentation. Prerequisite: NTD 309

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NTD 410: Quantity Food Production

3.00 Credits

West Chester University of Pennsylvania

A basic course in quantity food production. Emphasis is placed on the essentials of operating a foodservice facility - menu planning, purchasing, storage, issuing, food production, service, distribution, quality control, and food safety. Prerequisite: NTD 309

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NTD 411: Macronutrients

3.00 Credits

West Chester University of Pennsylvania

In-depth examination of the digestion, transport, and metabolism of carbohydrates, lipids, and proteins. Special emphasis is placed on metabolic interrelationships and hormonal control of the three processes mentioned above. Prerequisite: BIO 269, NTD 370

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NTD 413: Medical Nutrition Therapy I

3.00 Credits

West Chester University of Pennsylvania

The goal of this course is for the student to understand the nutrition care process as it applies to disease management, develop a variety of disease specific case studies, and the process for determining the appropriate disease or health condition specific nutrition intervention. Students are expected to integrate nutritional assessment information, drug-nutrient interaction data, disease pathophysiology, and Medical Nutrition Therapy principles to design nutrition care plans and apply disease specific medical terminology and abbreviations. Prerequisite: NTD 381, NTD 400, NTD 411 Corequisite: NTD 411

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NTD 414: Medical Nutrition Therapy II

3.00 Credits

West Chester University of Pennsylvania

The goal of this course is for the student to apply the nutrition care process and MNT principles to critical and acute disease management including fluid/electrolyte/acid-base balance, nutrition support, nutritional therapy in critical care, oncology, pulmonary diseases and muscular skeletal, immunological diseases. The student will develop a variety of disease specific case studies and nutrition interventions. Students are expected to integrate nutritional assessment information; drug-nutrient interaction data, disease pathophysiology, and Medical Nutrition Therapy principles to design nutrition care plan and apply medical terminology and abbreviations. Prerequisite: NTD 413

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NTD 415: Community Nutrition

3.00 Credits

West Chester University of Pennsylvania

A study of the community nutrition programs and services at all levels of development. Course covers nutrition program planning, implementation, and evaluation; socioeconomic and cultural context of programs and services; an examination of the political and legislative process as it relates to nutrition legislation; and the role of the community nutritionist. Prerequisite: NTD 309

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NTD 416: Food Service and Nutrition Systems Management

3.00 Credits

West Chester University of Pennsylvania

A study of the organization and administration of foodservice and nutrition systems and the functions and responsibilities specific to management: decision-making, planning, organizing, staffing, directing, controlling operations, budgeting, and marketing. Management of human resources, food, materials, capital, facilities, and markets as related to various foodservice systems will also be examined. Prerequisite: NTD 410

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NTD 420: Perspectives on Obesity

3.00 Credits

West Chester University of Pennsylvania

This course explores the prevalence, origins, assessment, treatments, policy issues, and preventive strategies relative to obesity. The issue disordered eating is introduced, with a special emphasis on Binge Eating Disorder. Prerequisite: NTD 303

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