Traditional Programs Adult Programs Course Descriptions Graduate Catalog

Nutrition Courses

NTR 120 Foundations of Dietetics – 3 credits

An introduction of the professional aspects and career opportunities in dietetics and nutrition, as well as a foundation for communication skills, including interpersonal communication, public speaking, technical writing, and information technologies.

NTR 130 Food and Culture – 3 credits

This online course investigates the roles of culture, religion, history, economics, and geography on food customs and attitudes of various cultural/ethnic groups are explored. A social awareness of selected food patterns and customs are illustrated. This course is open to all students.

NTR 210 Principles of Human Nutrition – 3 credits

The basic principles of human nutrition are investigated, emphasizing the nutrients, food sources, and their utilization in the body for growth and health throughout life. This course also assesses contemporary nutrition issues. Prerequisite: BIO 112 or BIO 117, CHE 111 or CHE 103 or instructor permission.

NTR 212 Lifecycle Nutrition – 3 credits

A study of the changing nutritional needs that men, women and children encounter throughout the lifespan. Physiological, societal and economic factors and the availability of nutrition services are considered in meeting the nutritional demands of men, women and children from gestation through older adulthood. Prerequisite: NTR 210 or instructor permission.

NTR 217 Nutrition Education in the Community – 3 credits

An in-depth examination of community nutrition and nutrition education including policy making; national nutrition agenda and nutrition programs; food security; program planning, implementation, and evaluation; learning theory, teaching methods, lesson plans, and development of client education materials. Students present a public policy project, develop and present nutrition education materials and programs. Prerequisites: NTR 210 and 212.

NTR 220 Principles of Foods – lecture 3 credits, lab – 1 credit

A study of the selection, preparation and storage of food. Techniques in food preparation are developed. Food components and their specific nature and behavior during preparation are introduced, along with the recognition and evaluation of quality in food products. Kitchen utensils and equipment use, recipe conversion and standardization, and food preparation techniques to meet the needs of populations will be covered. Students must register for the NTR 220 Lecture and Lab. Lecture: 3 hours; laboratory: 3 hours. Prerequisites: BIO 127, NTR 210 or instructor permission.

NTR 300 Advanced Nutrition and Metabolism I – 3 credits

An intensive study of the cellular metabolism of macronutrients related to functions, metabolic pathways, digestion/absorption/excretion, interrelationships, and determination of nutrient requirements, assessment of nutritional status in health, disease, exercise and in the fed state. This course introduces the EAL process and research. NTR 300 must be taken before NTR 305. Open to Declared Majors and minors only. Prerequisites: BIO 117, 118 and CHE 217 (NTR 200).

NTR 301 Management in Dietetics – 3 credits

An in-depth treatment of management theories, human resources management, financial management, information management and other management topics related to food systems and clinical management. This course offers the application of management principles in simulations and case studies. Open to Declared Majors and minors only. Prerequisite: Junior standing, NTR 210 or instructor permission.

NTR 305 Advanced Nutrition and Metabolism II – 3 credits

An intensive study of the cellular metabolism of micronutrients related to functions, digestion/absorption/excretion, interrelationships, cellular metabolism of the micronutrients; determination of nutrient requirements, deficiencies, toxicities, and assessment of nutritional status in health and disease. Open to Declared Majors and minors only. Prerequisites: BIO 117, 118, NTR 300, CHE 217 (NTR 200).

NTR 320 Experimental Foods – lecture 3 credits, lab 1 credit

Controlled experimentation and evaluation of methods of preparation and scientific principles of foods. Students complete a research project based on an area of individual interest. Students must register for the NTR 320 Lecture and Lab. Lecture: 3 hours, laboratory: 3 hours. Open to Declared Majors and minors who meet the prerequisite requirements. . Prerequisites: NTR 220, CHE 203 or CHE 206.

NTR 327 Medical Nutrition Therapy I - 3 credits

An intensive view of medical nutrition therapy as it relates to the treatment and management of disease. This course emphasizes nutritional assessment skills and evaluation, the nutrition care process, understanding of biochemical data, introduction to drug and nutrient interactions, and dietary evaluation. Topics include weight management and obesity, diabetes, cardiovascular disease, nutrition support and assessing malnutrition through Nutrition Focused Physical Assessment. Open to Declared Majors only. Prerequisite: NTR 305. Co- requisite to NTR 327 Clinical 1 credit for Verification Statement Track DPD students

NTR 327 Medical Nutrition Therapy I Clinical – 1 credit

Field experience for application of principles addressed in NTR 327 (28 hours). Co-requisite is NTR 327 MNT I Lecture. Required for Verification Statement Track DPD students.

NTR 328 Medical Nutrition Therapy II - 3 credits

An intensive study of medical nutrition therapy as it relates to the treatment and management of disease. This course emphasizes the nutrition assessment and critical thinking skills along with the Nutrition Care Process needed to evaluate, analyze, and assess nutritional status, interventions, and monitoring for medical nutrition therapy management and treatment. Topics include: diseases of the gastrointestinal tract, liver and biliary tract, pancreas, renal disease, pulmonary and neurological disorders, oncology, HIV, metabolic stress and burns. Open to Declared Majors only. Prerequisite: NTR 327. Co- requisite to NTR 328 Clinical 1 credit for Verification Statement Track DPD students.

NTR 328 Medical Nutrition Therapy II Clinical – 1 credit

Field experience for application of principles addressed in NTR 328 (28 hours). Co-requisite is NTR 328 MNT II Lecture. Required for Verification Statement Track DPD students.

NTR 330 Food Systems Operations - 3 credits

An in-depth treatment of foodservice operations, including sanitation; foodservice planning, design, and equipment; facility management; menu planning; food purchasing, receiving, and storage; production management; assembly, distribution, and service; and marketing. This course requires 28 hours of field experiences in an area of food service. Lecture: 3.5 hours, Lecture must be taken with NTR 330 field experience (total of 28 hours). Open to Declared Majors only Prerequisites: NTR 210, 220, 301 or instructor permission. Co-requisite for NTR 330 Field Experience 1 credit for Verification Statement Track DPD students.

NTR 330 Food Systems Operations Field Experience – 1 credit

Field experience for application of principles addressed in NTR 330 (28 hours). Co-requisite NTR 330 lecture. Required for Verification Statement Track DPD students.

NTR 340 Nutrition Counseling - 3 credits

An in-depth examination of communication and counseling skills for the nutrition counselor. Application of interviewing and counseling skills in prevention and treatment of obesity, coronary heart disease, diabetes, renal disease, hypertension, cancer, and other diseases are studied. This course includes 4 hours of on campus wellness counseling experience. Open to Declared Majors only. Prerequisites: NTR 217 and 327 or instructor permission.

NTR 350 Seminar in Nutrition Capstone - 3 credits

This class is the capstone experience for the Nutrition Major. A comprehensive review of methodological approaches to qualitative and quantitative research is presented. The course is designed to assist students in judging worth and utility of research as a knowledgeable consumer and applying this knowledge in the generation of a research study. The course is designed to include formal and informal writing assignments. Current issues in dietetics are also discussed. Open to Declared Majors only. Prerequisite: Senior Nutrition Student standing NTR 300, 305 & 327.

Other Courses Offered By The Allen Center for Nutrition
The following courses are open to students of all majors. They may be of special interest to students majoring in education, nursing, gerontology, psychology, or social work; or those with a personal interest in nutrition and fitness. These courses are not required for the nutrition major or Didactic Program in Dietetics.

NTR 113 Nutrition and Fitness - 1 credit

Body energy sources and metabolism, nutrient requirements for fitness and diets for building and maintaining a healthy body throughout life are surveyed along with the benefits of exercise.

NTR 114 Nutrition and the Elderly - 1 credit

An overview of nutrition as it relates to aging. Emphasis is placed on using and developing tools and skills that can be used with the elderly to assess their nutritional status and methods to meet their nutritional needs.

NTR 115 Eating Disorders and Weight Management - 1 credit

An introductory study of weight management and obesity, including risk factors and relationship with disease and basic nutrition guidelines. The course introduces the prevention, early detection and treatment of eating disorders such as anorexia, bulimia and binge eating disorders. The course also investigates fad diets, sound weight loss plans, weight management concerns, and obesity as an eating disorder.

NTR 201 Vegetarian Diets: Principles and Application – 3 credits

The basic principles of vegetarian diets are examined in this online course. Implications of vegetarian diets upon health status, chronic disease, the food supply, and the environment are considered. Students will apply course concepts to plan and evaluate vegetarian diets appropriate to meet nutritional needs and explore basic elements of vegetarian cookery. The course includes a “virtual” vegetarian cooking lab.

NTR 202 Food Policy – 3 credits

The process of food policy formulation is examined in this course. Implications for the environment, economy, agricultural systems, farmers, industry, and consumers will be examined both in the United States and from a global perspective. Complex issues such as sustainability, hunger, obesity, agricultural subsidies, trade policies, and bioengineering will be explored. Students will develop a blog post, summarize a piece of pending food-related legislation, and critique a food- or nutrition-related policy over the duration of the course. The course meets the guidelines for WRI-2 and GS courses. Prerequisites: WRI-1

 

 

 


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