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• NSL 385: Caring for Acutely Ill Populations - Medical-Surgical II & Behavioral Health/Immersive Experience

  3.00 Credits

  West Chester University of Pennsylvania

  
  The emphasis of this course is on the care of persons with acute medical-surgical and acute holistic health crises. Concepts of holistic care are highlighted throughout classroom and clinical experiences. The content will focus on the use of the nursing process to assist clients in crisis. The framework for the care to be given will reflect concepts including the use of leadership, management, and public /population health nursing concepts to manage and improve health. Students will collaborate, coordinate, and advocate as they use the nursing process independently and interdependently to focus on the complex problems of individuals, families, communities, populations, and systems. Students are expected to function as self-directed learners who correlate nursing/scientific theory and concepts with identifiable research problems in varied environments. Clinical experiences are provided in an immersion experience in acute care psychiatric inpatient and medical surgical settings. Prerequisite:    NSL 385 requires a prerequisite of a C minimum in NSG 381, NSL 381, NSG 383, and NSL 383; and a corequisite of NSG 385.
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• NSL 411: Laboratory

  5.00 Credits

  West Chester University of Pennsylvania

  
  Clinical experiences are provided in acute care psychiatric in-patient and in medical surgical settings. Prerequisite:    NSL 411 requires prerequisites NSG 311, NSL 311, NSG 312 and NSL 312 and co-requisite of NSG 411
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• NSL 412: Laboratory

  5.00 Credits

  West Chester University of Pennsylvania

  
  The clinical experience is provided in acute care medical surgical settings and in Community/Public Health settings. The student will have the opportunity to use leadership and systems level skills and to develop interdependency in their nursing practice. Prerequisite:    NSL 412 requires prerequisites of NSG 311, NSL 311, NSG 312 and NSL 312 and co-requisite of NSG 412
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• NTD 200: Nutrition and Culture

  3.00 Credits

  West Chester University of Pennsylvania

  
  Students will increase awareness of the connection between health outcomes, diet and nutrition, and socio-cultural influences. Course studies will lay a foundation for understanding why people eat the foods that they do. A bio-cultural framework is applied to examine how individual dietary habits, choices, and nutritional health outcomes are influenced by social structure, historic patterns and events, and cultural beliefs and ideology. Students explore food ways, food scripts, health beliefs and practices, demographic characteristics, and population health across diverse communities within the United States. The course also employs a critical analysis of macro-structural inequalities, societal stresses, and cultural norms that alter access and availability to healthy foods and disparately undermine the nutritional health of some populations.
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• NTD 203: The Dietetic Profession

  1.00 Credits

  West Chester University of Pennsylvania

  
  This is an introductory course for nutrition and dietetics majors to orient them to the profession of dietetics and the nutrition and dietetics curriculum. Topics such as West Chester University academic policies, the dietetics curriculum, careers in dietetics, post-secondary options, professional ethics, designing a professional portfolio, career mentoring, and volunteer and paid experiences relevant to the profession will be covered.
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• NTD 205: Principles of Food Selection and Preparation

  3.00 Credits

  West Chester University of Pennsylvania

  
  A nutritionally based study of the basic principles of food selection and preparation with an emphasis on food safety. Course includes a comparative study and integration of convenience food and traditionally prepared food, enhanced by an experiential lab component .
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• NTD 226: Farm to Table Food, Flavor, and Health

  3.00 Credits

  West Chester University of Pennsylvania

  
  This course combines online lectures, in-class activities, and laboratory experiments to apply the principles of food preservation for increasing the value and shelf-life of local farm crops. Students will gain an understanding of sustainable food production, methods of recording the human responses to food flavor, and conventional food preservation techniques. They will learn how to apply these principles to safely preserve food by canning, pickling, dehydration, and other traditional techniques. Additionally, students will be trained to communicate the steps that are involved in making a healthy and sustainable food product/recipe for consumer acceptability and nutritional qualities.
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• NTD 277: Sustainable Food Systems

  3.00 Credits

  West Chester University of Pennsylvania

  
  The primary objective of this course, team taught by an anthropologist and a registered dietitian, is to examine the interrelationship of nutrition ecology, anthropology and the political economic underpinnings of sustainable food systems.
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• NTD 300: Nutrition Pedagogy

  3.00 Credits

  West Chester University of Pennsylvania

  
  This course provides the knowledge and skills necessary to develop and teach K-12 nutrition education lessons and curricula.
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• NTD 301: Consumer Nutrition

  3.00 Credits

  West Chester University of Pennsylvania

  
  This course explores the ever-changing frontier of nutrition science and confronts nutrition mysteries and emerging controversies. Practical tips and flexible guidelines to assist consumers in choosing nutritious, flavorful foods to match personal needs, preferences, and lifestyles are discussed. Emphasis is placed on methods of evaluating nutrition-related literature and claims, and interpretation of data and scientific studies relevant to nutrition.
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