Course Reflection Sheets

Course Prefix and Name (credits)

Course Description How knowledge gained will be used in future

Introduction to NutritionNUTR 10003 credit hours

Nutrients, their food sources and functions in the body. Application to planning adequate diet through the life cycle.

I will use the information I learned in this course, portion sizes, food sources, RDA, UL, every day in other nutrition courses as well as in the field.

Introduction to Food SystemsNUTR 11003 credit hours

Components of the food system and all processes that maintain our food supply, including growing, harvesting, processing, packaging, transporting, marketing, consuming, and disposing of food/food packages. Interaction with food system with social, political, economic and natural environments. Sustainability of the food system, Impact of the food system on nutritional well-being,

I will use the information from this course in the future to understand the process of processing and harvesting foods and how it affects policies in the US as well as in other courses.

Lifespan NutritionNUTR 20003 credit hours

Examination of Nutritional needs and unique concerns to foster optimal growth and development during the lifespan including maternity (pregnancy and lactation), infancy, childhood, adolescence, and older adult years. Principles of sound nutrition, as elucidated through current research, used to plan and implement recommendations for dietary change during these stages of the life cycle.

I will be able to apply to specific nutrition that I learned for the different populations in clinical rotations at my internship as well as in my own personal career to care exclusively for the patient presented in front of me.

Food Science I & IINUTR 2200/22203 credit hours each

Scientific principles applied to selection, storage and preparation of foods with emphasis on food macromolecules. Introduction to consumer food regulation and sensory analysis.

Scientific principles applied to selection, storage, and preparation of foods.

Both course will help be to understand the science behind ingredients and their combinations in order to further be knowledgeable about the field for my patients. This course sequence also allowed me to explore my research abilities, which is beneficial for future research projects for my future employer.

Professional Development in Food and Nutrition SciencesNUTR 2990 1 credit hour

Development of an awareness of the philosophy, goals, organizations, and requirements of food, nutrition, and applied nutrition professions.

The knowledge gained in this course gave me insight on all the possibilities I have with the RD accreditation. I will use this information to make educated decisions in the career.

Nutrient MetabolismNUTR 30003 credit hours

Examination of the macro- and micronutrients from a scientific standpoint, including their digestion, metabolism, and utilization at the cellular level. Evaluation of the recommended intake for the prevention of chronic disease and health maintenance.

I will be able to apply, in depth, digestion and metabolism of nutrients in order to accommodate my patients needs. For example, PKU.

Medical Nutrition Therapy I & IINUTR 3100/ 41003 credit hours each

Medical nutrition therapy associated with the prevention and treatment of disease, including overweight/obesity, hypertension, hyperlipidemia, diabetes mellitus and kidney disease

Medical nutrition therapy associated with the prevention and treatment of disease, including gastrointestinal, pulmonary, and wasting diseases, Enteral and parenteral nutrition.

I will be able to directly apply this information directly to my desired career path in the clinical dietetics field. This information will allow me to use priority modifications to treat and care for my patients nutritionally. I will also use this information to better physically assess my patients.

Principles of Quantity Food Production and Purchasing

Introduction to Food ProductionNUTR 3300/33503 credit hours 4 credit hours

Food purchasing and preparation principles applied to large quantity food production, menu planning, recipe standardization, food cost, and service in institutions.

Application of food purchasing, quantity food production, and food management principles in a commercial kitchen. Apply food safety and sanitation principles by participating in HACCP plan. Use standardized recipes and food service equipment in production of foods.

This lab and lecture will help me in the future to better understand what happens in big production kitchens. They also helped me be able to work in a kitchen and further take my knowledge to other kitchen related courses. I will also use HACCP in my future encounters in the kitchen.

Nutrition Counseling NUTR 36001 credit hour

Introduction to the theory of medical nutrition therapy (MNT); communication health and nutrition advice to consumers; and behavior change models used in MNT

Through the information in this course, I will be able to use the concepts and theories to effectively counsel future clients and patients.

Food and Nutrition Sciences Senior SeminarNUTR 49011 credit hour

Examines the latest trends in the field of food, nutrition, and applied nutrition. Provides an opportunity for majors in nutrition and applied nutrition to demonstrate personal and professional growth by investigating a topic and presenting it in class. Students lead discussions on topics that affect the professions and share professional experiences gained.

The information in this course will help me in the future by guiding me into the correct and desired career path through my peers presentations and the information given about the nutrition field.

College Algebra MATH 12004 credit hours

Equations, functions and graphs, including linear equations and systems, polynomials, rational and radical expressions, quadratic equations, exponential and logarithmic functions and inequalities.

This course information will help me in future classes and career moves by allowing my to interpret important data regarding nutrition.

Principles of Chemistry ICHEM 12104 credit hours

Introduction to chemistry through study f atomic and molecular structure, periodic table, states of matter gases, solutions, energy changes, acids, bases, equilibrium, and nuclear chemistry.

The information in this course can be used for future chemistry courses and gave me a great basis knowledge about the topic.

Principles of Chemistry IICHEM 12204 credit hours

Organic Chemistry CHEM 30103 credit hours

Designed to survey organic chemistry and biochemistry and their impact upon daily existence

Designed for students who do not require a full year in organic chemistry. Teaches the chemistry of the functional groups, an introduction to spectroscopy and the importance of mechanism in organic synthesis

These two organic chemistry classes gave me a great background knowledge for my nutrient metabolism class. It will also be further used in future biochemistry. I will use this information in future courses.

Fundamentals of Human CommunicationCOMS 10103 credit hours

Introductory analysis of oral communication in human relationships with focus on variety od contexts including dyadic, small group, and public communication experiences.

The information from this course will allow me to better communicate with future colleagues and patients in an effective way.

Writing and Rhetoric IENG 15103 credit hours

Practice in composing and revising expository essays that are well organized, logically coherent, and effective for their purpose and audience. Topics for personal experience, nonfiction reading and research material.

I will be able to apply the skills that I learned in this course to any writing activities in my future career and also in future courses.

General Psychology PSY 10103 credit hours

Introduction to psychology. Survey of topics in experimental and clinical psychology including physiological bases of behavior, sensation, perception, learning, memory, human development, social processes, personality and abnormal behavior

I will be able to use the information in the course about the human mind to help understand future patients feelings and apprehensions.

Principles of Microeconomics ECON 10303 credit hours

Basic theory and economic analysis of prices, markets, production, wages, interest, rent, and profits. Analysis of how the capitalistic system determines what, how, and for whom to produce.

The information from this course will help me understand what determines price for nutrition products such as multi vitamins or supplemental beverages so I can make educated choices with my patients.

Human Biology I: Basic PrinciplesBIOS 10303 credit hours

For non-majors. Humans as biological organisms: our origins, ecology and inheritance, and functions of out body systems.

I will use this course as a great basis of information for other biology courses in the future.

Principles of Human Anatomy and Physiology I BIOS 13004 credit hours

Principles of Human Anatomy and Physiology IIBIOS 13104 credit hours

Introduction to the structure and function of the human body in the study of cells, tissues, and the integumentary, skeletal, muscular and nervous systems.

Introduction to the structure and function of the human body in the study of the digestive, urinary, reproductive, cardiovascular, lymphatic, respiratory, endocrine systems, and acid base balance.

I will be able to understand diseases that my future patients will have. I will be able to use the knowledge of anatomy to physically assess future patients correctly.

Microbes and Humans lecture and labBIOS 2210/22154 credit hours total

A good introduction to microbiology for allied health fields. Introduction to the history and life of microorganisms with an emphasis on bacteria and viruses. Discussion of the interaction between humans and microbes including vaccines, antibodies, biotechnology, immunity, disease transmission, and food spoilage. Overview of infectious diseases affecting human organ systems.

I will use this course to better understand future interactions between microbes and humans and how they can be harmful. I will also apply this information to cleanliness in the work place and in the kitchen.

Foundations od AccountingACCT 10103 credit hours

Introduction to the accounting process, external financial reporting, and analysis. Introduction to compound interest concepts, Financial Literacy concepts and budgeting. Some managerial accounting concepts will be discussed.

I will use the information in the course to help better understand future courses.

Medical TerminologyHLTH 23003 credit hours

Medical terms associated with body systems, disease processes, laboratory tests and clinical procedures commonly used in the health care setting.

I will use the information in this course to better understand doctor’s charts, language in a health care setting, and in future classes.

Introduction to ManagementMGT 20003 credit hours

Understanding of and practice in solving problems facing managers and administrators using concepts and principles from behavioral sciences and other applicable disciplines

The information in this course will be beneficial for my future interactions with my colleagues and superiors.

Human Resource ManagementMGT 33003 credit hours

Survey of human management practices in areas of human resource planning, recruitment, selection, training, and development, performance appraisal, compensation, discipline, safety audits and personal research. Includes applications in employment law and discussion of interface of line and staff responsibilities in organization.

I will use the information in this course to understand labor laws and to make sure that the environments in kitchens and work areas are legal. I will also use the leadership components to help organize and help others as well.

Introduction to Cultural AnthropologyANTH 10103 credit hours

Students learn about the core concepts used in cultural anthropology and how anthropologists study human cultures and societies. Consideration is given to the relevance of anthropological theories, methods, and ethics in the context of contemporary culture change, taking into account processes of colonialism, globalization, and development. Students gain an appreciation of the broader goals of cultural anthropology to record cultural patterns and behaviors, represent a variety of voices and perceptions, explain cultural processes, and develop a fundamental understanding of human diversity

I will use the information in this course to better understand cultural differences and how to accept them. This course information will be very useful for counseling patients from different cultures.

Statistics of the Behavioral Introduction to descriptive The information from this

Sciences and inferential statistics with emphasis on inferential statistics. 

course I will use in future classes to interpret data and to also create my own statistic values for original research.

Marketing Principles Provides a broad I will apply this information

MKT 20203 credit hours

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.

to help market myself to future employers.