You are on page 1of 26

Course Name

Call #
Credit hours
Medical Terminology
HLTH 2300
2

Course Description

How will you use this knowledge to achieve your


educational goal?

Prereq: human & consumer science


major. Principles of food preparation
and nutrition emphasizing use of time,
energy, and resources in management
of meals. Government regulations
controlling food supply. Special fee. 2
lec, 3 lab

Medical terminology is important in all medical-related


fields, including nutrition. If working in the hospital setting,
having a basic understanding of medical terminology will
help me communicate better in the team setting with
physicians and other medical personnel. I will be able to
understand much of the medical jargon and it will help me
understand patients nutrition- and non-nutrition-related
conditions.

Course Name
Call #
Credit hours
Food Sanitation and Safety
RHT 133

Course Description

Applied food service sanitation


procedures in the food handling
functions of purchasing, storage,
preparation, and service. Hazard
Analysis Critical Control Points
(HACCP) covered. Upon completion,
students eligible for national and Ohio
certification in Food Safety. 2 lec

How will you use this knowledge to achieve your


educational goal?
Understanding proper food preparation and sanitation
techniques is critical when working in the field of dietetics.
As a dietitian, I must understand foodborne illness and how
to advise patients to practice food sanitation to prevent
illness outbreak. This is also important to understand if Im
working in foodservice management.

Course Name
Call #
Credit Hours
Intro to Nutrition
NUTR 1000

Course Description
Nutrients, their food sources and
functions in body, application to
planning adequate diet through life
cycle. 4 lec.

How will you use this knowledge to achieve your


educational goal?
This course has helped me understand the very basics of
nutrition. These nutrition concepts will go with me for life
and I will continue to need them and apply them daily.
Before taking this course, I did not know what nutrients were
in which foods or how the body interacts with nutrients. I
had to brush up on these concepts for my senior nutrition
counseling practicum in order to best serve my client.

Course Name
Call #
Credit Hours
Food Science Principles
NUTR 2200

Course Description

How will you use this knowledge to achieve your


educational goal?

Prereq: C or better in 120; CHEM 121


or 151. Scientific principles applied to
selection, storage, and preparation of
foods. 3 lec, 2 lab

Food science is a critical part of nutritionunderstanding


the science of different foods and how it affects their
preparation and storage. For instance, I never knew how
important it is to practice proper food sanitation when
canning jams and jellies due to the risk of bacterial growth if
improperly canned. I also learned about the food science
behind meat and dairy products.

Course Name
Call #
Credit Hours
Lifespan Nutrition:
Maternal to Geriatric
NUTR 3000

Course Description
Prereq: C or better in 128.
Examination of nutritional needs and
unique concerns to foster optimal
growth and development during
maternity (pregnancy and lactation),
infancy, childhood, and adolescence.
Principles of sound nutrition, as
elucidated through current research,
used to plan and implement
recommendations for dietary change
during these four stages of the life
cycle. 2 lec.

How will you use this knowledge to achieve your


educational goal?
This is also an essential nutrition class. Its important to
know how nutrition differs for people of different ages. I will
most likely work with young adults, middle-aged adults, and
older adults in my career, and its important that I understand
that nutritional needs vary.

Course Name
Call #
Credit Hours
Quantity Food Production
NUTR 3300/3350

Course Description

How will you use this knowledge to achieve your


educational goal?

Prereq: C or better 128, 222. Food


preparation principles applied to large
quantity food production, menu
planning, recipe standardization, food
cost, and service in institutions.
Experience in residence dining halls. 2
lec, 4 lab.

I never understood how quantity food purchasing worked


until taking this class. It revealed to me how much I didnt
know about the food production side of nutrition. I learned
about how quantity food purchasing works behind the scenes
and developed a cycle menu for an institutional facility. I
also had the opportunity of working in Ohio Universitys
Atrium Caf, where I prepared large quantities of food for
foodservice. This put my knowledge of food sanitation into
practice.

Course Name
Call #
Credit Hours
Field Experience
NUTR 3910

Course Description

How will you use this knowledge to achieve your


educational goal?

Prereq: C or better 299, 382, BIOS


345. Professional experience in
hospitals, nursing car centers,
community agencies providing
nutrition care, government agencies
charged with nutrition policy, or other
direct nutrition providers under daily
supervision of a Registered Dietitian
(RD).

This has been one of the biggest endeavors of my college


career. I spent six weeks at the Cleveland Clinic working
full-time in inpatient and outpatient clinical nutrition and
foodservice management. I observed a multitude of disease
and worked with a diverse group of people from countries all
over the world. I experienced the day-in-the-life of a clinical
dietitian and gained insight on what my career has the
potential of looking like in the future.

Course Name
Call #
Credit Hours
Senior Seminar
NUTR 4901

Course Description
Prereq: 399A. Provides an
opportunity for majors in dietetics and
nutrition with science to demonstrate
personal and professional growth by
investigating a topic an presenting it in
class. Students lead discussions on
topics that affect the profession and
share experiences gained during field
experience.

How will you use this knowledge to achieve your


educational goal?
This course has opened my mind to larger nutrition-related
issues occurring in the world today and how they will affect
my role as a future dietitian. I learned a lot about how to be
professional in writing my resume and personal statements
or letters of application in applying for internships.

Course Name
Call #
Credit Hours
Experimental Foods
NUTR 4200

Course Description
Prereq: C or better in 222; CHEM
302. Factors which affect results of
different methods used in food
preparation. Research techniques
using subjective and objective
evaluation of products.

How will you use this knowledge to achieve your


educational goal?
Research and research interpretation will be a huge part of
my future career because knowledge and application of
nutrition is always changing and growing. In this course, I
had the opportunity of developing two nondairy milks using
a Blendtec blender. One of the milks was made from chia
seeds and the other was made from oats. My team had to
develop this milk with an emphasis on nutrition and
joint/bone health. I learned about the roles of a food scientist
and the process of product development, including
marketing, consumer appeal, cost control, and the
importance of considering the products nutritional value. I
was also able to apply my knowledge of food science while
developing the nondairy milks.

Course Name
Course Description
Call #
Credit Hours
Medical Nutrition Therapy I Prereq: C or better 399A; 428 or
NUTR 3100
concurrent. The nutrition counseling
process and skills (including
assessment, treatment, evaluation, and
documentation) for ambulatory
patients requiring dietary modification
to prevent and /or treat
overweight/obesity, hypertension,
hyperlipidemia, diabetes mellitus, and
cancer

How will you use this knowledge to achieve your


educational goal?
This was my first true exposure to how a dietitian works with
patients who have medical conditions. It stretched my
knowledge of diseases, such as obesity and cardiovascular
disease, and helped me understand how crucial my role is in
helping patients obtain proper nutrition when suffering with
diseases. I gained many skills in charting and making
accurate calculations for energy and protein needs, which
vary greatly from person to person and depend on the
disease. I also gained skills in counseling a patient using the
medical nutrition therapy approach.

Course Name
Call #
Credit Hours
Community Nutrition
NUTR 4000

Course Description
Prereq: C or better 128, 382, jr.
Assessment of community nutrition
needs. Survey of agencies and
programs providing services. Role of
nutritionist. Methods and resources
for nutrition educations. Legislation.

How will you use this knowledge to achieve your


educational goal?
It is very important that I am engaged in the community as a
future dietitian, understanding the nutritional needs of the
community. One of the biggest concepts I learned in this
course was how to conduct a needs assessment that
appropriately meets the needs of the community I am
assessing. I also learned about the multitude of federal
supplemental nutrition programs available to the public,
which I will need to know when working with future clients
who are food-insecure and need help finding resources. I
worked with a team to conduct a needs assessment for
women of childbearing age on the Pine Ridge Indian
Reservation in South Dakota. This experience gave me the
opportunity to practice assessing the needs of a community
and implement a plan of action for how to meet their
nutritional needs and provide nutritional education. I was
also able to plant a garden and grow vegetables that contain
the nutrients this particular community needs more of.

Course Name
Call #
Credit Hours
Medical Nutrition Therapy
II
NUTR 4100

Course Description
Prereq: C or better 428, Bios 345,
463. Use of dietary modification in
prevention and treatment of disease.
Nutritional assessment. Problems in
nutritional care.

How will you use this knowledge to achieve your


educational goal?
I appreciated the fact that there was a second medical
nutrition therapy course because I found that I really enjoyed
that side of nutrition after taking Medical Nutrition Therapy
I. I never know enough about how relevant nutrition is in the
treatment of disease. There are so many diseases out there
and I want to best understand how I can help patients in the
future who have varying nutritional needs depending on their
underlying conditions. I sharpened my skills in applying the
nutrition care process by working on a variety of case
studies.

Course Name
Call #
Credit Hours
Nutrition Counseling
Practicum
NUTR 4920

Course Description

How will you use this knowledge to achieve your


educational goal?

Prereq: C or better in 499A or


concurrent. Offers the opportunity for
students to counsel client(s) in a oneon-one and group format under the
supervision of a registered dietitian;
including assessment, treatment
evaluation and follow-up in out-patient
care.

This was a challenging course. I had never counseled an


individual one-on-one in nutrition before and it caused me to
learn a lot about my current capabilities and my potential as
a future nutrition counselor. I had to re-learn food sources
and practice effectively communicating with a client. This
experience pushed me to have confidence in my abilities to
provide nutritional care to an individual based my past 4
years of education and practice. It was probably one of the
most shaping experiences of my education.

Course Name
Call #
Credit Hours
Financial Accounting
ACCT 101
4

Course Description
Prereq: Tier 1 math or higher
placement. Introduction to the
accounting process and external
financial reporting. Introduction to
compounds interest concepts.

How will you use this knowledge to achieve your


educational goals?
This course helped me understand basic accounting methods
and also helped me understand how relevant it will be if I
ever enter the business side of nutrition.

Course Name
Call #
Credit Hours
Intro to Cultural
Anthropology
ANTH 101
5

Course Description

How will you use this knowledge to achieve your


educational goal?

Basic concepts; introduction to various


world cultures; nature of cultural
diversity; evolution of sociocultural
systems. Qualifies as Tier 2 Third
World Cultures course.

This was a very interesting course. I will be working with


diverse groups of people throughout my career and this
course helped me understand the importance of multicultural
knowledge. I also have a personal interest in cultural
diversity and would like to continue to learn about cultural
differences among people groups.

Course Name
Call #
Credit Hours
Cell Chemistry or Basic
Biochemistry
BIOS 463 or CHEM 489
4

Course Description

How will you use this knowledge to achieve your


educational goal?

Prereq: C or better in 171; CHEM 302


or 307, CHEM 123 for HEFN.
Structure/function of proteins, lipids,
and carbohydrates. Principles of
enzyme kinetics, chemical/physical,
and functional properties of biological
membranes. Biochemistry of energy
metabolism and mechanisms of
metabolic regulation.

Basic biochemistry has been one of the most challenging


courses I have taken. I realized that my knowledge of
biochemistry was small. The most important things I learned
about were carbohydrate, protein, and fat metabolism.

Course Name
Call #
Credit Hours
Principles of Chemistry or
Fundamentals of Chemistry
CHEM 1210/1220

Course Description

How will you use this knowledge to achieve your


educational goal?

Introduction to chemistry through


study of atomic and molecular
structure, periodic table, and stages of
matter.

This course helped me gain an understanding of the


chemistry behind all living things. I recognize how chemistry
is relevant to nutrition.

Course Name
Call #
Credit Hours
Organic Chemistry
CHEM 3010
3

Course Description
Prereq: 123 or 153, or concurrent.
Designed for students who are not B.S.
Chemistry majors and who do not require
a full-year course in organic chemistry.

How will you use this knowledge to achieve your


educational goal?
This was one of the other most challenging courses I
have taken. Its important to understand organic
chemistry in particular because it is the chemistry of all
living things, including food.

Course Name
Call #
Credit Hours
Principles of
Microeconomics
ECON 1030
4

Course Description
Prereq: MATH 101 or higher math
placement. 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.

How will you use this knowledge to achieve your


educational goal?
I have a better understanding of economics works and it
would help me if I were to enter the business side of
nutrition.

Course Name
Call #
Credit Hours
Human Resource
Management
HRM 320
4

Course Description
Prereq: MGT 200 or MGT 202 or perm.
Survey of human resource management
practices in areas of human resource
planning, recruitment, selection , training
and development, performance appraisal,
compensation, discipline, safety audits,
and personnel research. Includes
applications in employment law and
discussion of interface of line and staff
responsibilities in organization.

How will you use this knowledge to achieve your


educational goal?
This was a challenging class. I did not know how much
law is behind human resource management. This, again,
would be helpful if I were in management at some point,
for example, if I worked in foodservice management. I
have a greater understanding of how to address ethical
issues.

Course Name
Call #
Credit Hours
Management
202
4

Course Description
Prereq: soph. Understanding of and
practice in solving problems facing
managers and administrators using
concepts and principles from behavioral
sciences and other applicable disciplines.

How will you use this knowledge to achieve your


educational goal?
This course helped me develop techniques in working
with others and addressing employee problems in the
work place.

Course Name
Call #
Credit Hours
Environmental
Microbiology and Lab or
General Microbiology
BIOS 221,222 or BIOS 321
6

Course Description

How will you use this knowledge to achieve your


educational goal?

221: Prereq: one qtr BIOS or PBIO or


chemistry or perm. Natural microbial
activities, their function in waste pollution
reclamation and disposal, water
purification, food production and spoilage,
and in public health.
222: Prereq: 221 or concurrent.
Characteristics and activities of microbes
of special relevance to humans welfare
and those affecting maintenance of
environmental quality.
321: Prereq: 10 hrs BIOS, MICR, PBIO.
Properties of bacteria, protista, and
viruses, and their importance in our
environment. Lab training in common
microbiological methods.

This course has helped me better understand bacterial,


viral, and fungal disease, many of which can be obtained
through food and water. I also learned a lot about medical
microbiology, which will be helpful when I am working
in the medical field.

Course Name
Call #
Credit Hours
General Psychology
PSY 101
5

Course Description
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.

How will you use this knowledge to achieve your


educational goal?
I think everyone should take general psychology class.
This will help me specifically in nutrition counseling.
Everyone has a different mind and thinks differently. I
wont think exactly like my clients and I will have to be
sensitive to their cognitive processes and abilities.

Course Name
Call #
Credit Hours
Statistics for Behavioral
Sciences
PSY 221
5

Course Description
Prereq: MATH 113 or math placement
level 2 or higher. Introduction to
descriptive and inferential statistics with
emphasis on inferential statistics.

How will you use this knowledge to achieve your


educational goal?
This course provided a backbone for research, which is
relevant in nutrition careers. I was surprised to find that it
also helped me read scientific journals with more ease.

Course Name
Call #
Credit Hours
Sophomore PracticumProfessional Awareness
HCFN 2990
1

Course Description
Prereq: C or better 120, 128, INCO
101 or 103. Development of an
awareness of the history, philosophy,
goals, organization, and requirements
of the dietetic profession. 1 lec.

How will you use this knowledge to achieve your


educational goal?
This course helped prepare me for my last two years,
specifically my senior year, of the nutrition program. I
learned about professional portfolio development and I also
learned that its important to know what you care about and
what you hope to accomplish with a professional career in
nutrition. It encouraged self-reflection and self-awareness.

Course Name
Call #
Credit Hours
Anatomy and Physiology
BIOS 1300/1310
3

Course Description
BIOS 1300/1310: Basic concepts of
the tissues and organ systems of the
human body. Dissections included.

How will you use this knowledge to achieve your


educational goal?
This course was particularly important in helping me
understand the human body as a complex organism with
many working parts and functions. I also learned a lot about
the pathologies that occur when homeostasis is dysfunctional
in the human body. It helped me to better apply medical
nutrition therapy.