Applied Nutrition and Health (BAS)

Introduces purchasing systems, bid processes, receiving and storage procedures, and regulatory agencies involved in the food service industry.

Reviews standardized methods of quantity food preparation, operation of institutional equipment, and institutional menu planning. Includes practical experience with menu creation, food preparation, and management of all aspects necessary to produce menu items in a commercial kitchen or large food service production environment.

Development, evaluation and management of retail food service operations; legal and ethical issues in food and beverage management. Capstone course for food management degrees.

Explores how to best communicate evidence-based nutrition messages to help promote change. Covers written and oral communication approaches for health professionals or lay audiences. Course concepts include health literacy, tailoring messages to a target audience and simplifying the language.

Students gain a greater understanding of organizational structure, culture, administration, traits, values, diversity, marketing, budget development, unions, and more, all through the lens of management and leadership. Students also utilize their research and writing skills to investigate a variety of management topics.

Principles and applications of nutrition, food selection, food preparation and mindful eating in the development of healthy cuisine for wellness, prevention and disease states.

Explores origins, development and diversity of food preferences and dietary habits. Also addresses food patterns and attitudes of global populations and the role of U.S. immigrants in shaping food culture. Requires students to prepare and try new cultural and ethnic foods in this course.

Introduces the science of food and nutrition as well as food systems. Focuses on personal dietary behavior change and sustainable dietary recommendations targeting human and environmental health to minimize risk of chronic disease. Overview of healthy dietary patterns, nutrients and energy balance and the digestive system. Addresses food systems issues, cultural aspects of food, and methods for evaluating credibility of nutrition information in the media as well as nutrition science.

Introduces nutritional concepts with an emphasis on evidenced-based guidelines and practices. Students explore the macronutrients and micronutrients in food, how these nutrients are utilized by the body and their effect on overall health and disease. Also discusses what makes a 'healthy diet,' dietary eating patterns, energy balance and body weight. Students learn techniques to assess the credibility of nutrition information in the media, on the Internet and in scientific journals. Additional topics also include cultural aspect of food, food sustainability and food safety.