1. Course
Name/Title
Credit
Hours
Course
Description
How
will
you
use
this
knowledge
to
achieve
your
educational
goal?
Introduction
to
Nutrition
NUTR
1000
3
credits
Nutrients,
their
food
sources
and
functions
in
the
body;
application
to
planning
adequate
diet
through
life
cycle.
I
can
take
this
knowledge
and
use
it
to
help
educate
people
seeking
a
healthful
diet
with
nutrient
dense
foods.
I
can
also
apply
this
to
a
medical
nutrition
therapy
practice.
Introduction
to
Food
Systems
NUTR
1100
3
credits
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
of
the
food
system
with
social,
political,
economic
and
natural
environments.
Sustainability
of
the
food
system.
Impact
of
the
food
system
on
nutritional
well-‐being.
I
plan
to
use
this
information
from
this
class
to
better
inform
my
peers
about
the
food
systems
and
regulations
that
are
going
on
in
this
country
Lifespan
Nutrition
NUTR
2000
3
credits
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.
This
information
will
be
crucial
when
assessing
the
variety
of
potential
clients
I
could
be
counseling
or
using
medical
nutrition
therapy
on.
Science
of
Food
I
&
II
NUTR
2200
&
2220
6
credits
Scientific
principles
applied
to
selection,
storage
and
preparation
of
foods
with
emphasis
on
food
macromolecules.
Introduction
to
consumer
food
regulation
and
sensory
analysis.
I
apply
food
science
on
a
daily
basis
when
preparing
the
majority
of
my
meals.
I
can
also
use
this
to
better
inform
my
clients/patients
seeking
education.
This
series
has
also
helped
me
realize
my
disinterest
in
conducting
research.
2. Professional
Development
in
Food
Nutrition
Sciences
NUTR
2990
1
credit
Development
of
an
awareness
of
the
philosophy,
goals,
organizations,
and
requirements
of
food,
nutrition,
and
applied
nutrition
professions.
This
course
helped
me
narrow
my
focus
in
the
nutrition
field
and
gave
me
the
professional
tools
to
helped
better
attain
my
future
goals
Nutrient
Metabolism
NUTR
3000
3
credits
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.
This
course
helped
educate
me
on
the
many
micro-‐
and
macronutrients
with
their
food
sources
in
addition
to
the
interactions
among
each
other
and
various
medications.
I
plan
to
use
this
when
considering
nutrition
diagnosis
and
intervention
Principles
of
Quantity
Food
Production
and
Purchasing
&
Intro
to
Food
Production
NUTR
3300
&
3350
7
credits
Food
purchasing
and
preparation
principles
applied
to
large
quantity
food
production,
menu
planning,
recipe
standardization,
food
cost,
and
service
in
institutions.
(3)
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.
(4)
This
course
will
be
very
useful
if
I
work
within
nutrition
services
in
a
hospital
setting.
I
plan
to
use
this
information
and
apply
it
when
running
nutritional
cooking
classes
within
a
community.
Food
and
Nutrition
Sciences
Senior
Seminar
NUTR
4901
1
credit
Examines
the
latest
trends
in
the
fields
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.
This
course
aided
in
further
narrowing
my
scope
of
what
I’d
like
to
do
with
nutrition.
I
am
using
the
information
from
this
class
to
help
look
at
graduate
programs
with
the
best
fit
for
my
interests.
3. Introduction
to
Cultural
Anthropology
ANTH
1010
3
credits
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.
I
will
apply
my
knowledge
from
this
course
to
better
understand
the
cultural
effects
that
may
have
an
impact
on
diet
habits
and
lifestyles.
I
could
also
use
this
to
analyze
lifestyle
trends
region
wide.
Genetics
in
Human
Society
BIOS
2250
3
credits
For
non-‐majors.
Basic
principles
of
inheritance
in
humans.
Normal
and
abnormal
chromosome
constitutions,
gene-‐protein
interrelationships,
and
factors
that
cause
mutations
of
genes
and
chromosomes.
Significance
of
genetics
in
life
of
human
society.
I
can
apply
this
course
when
understanding
genetically
linked
diseases,
metabolism
functions,
and
administering
basic
disease
education
to
patients.
Fundamentals
to
Human
Communication
COMS
1010
3
credits
Introductory
analysis
of
oral
communication
in
human
relationships
with
focus
on
variety
of
contexts
including
dyadic,
small
group,
and
public
communication
experiences.
Serves
as
survey
of
human
communication
processes
This
course
can
be
applied
on
a
daily
basis
when
analyzing
communication
skills
between
different
social
group.
I
can
apply
this
when
public
speaking
for
nutrition
education
classes,
group
preventative
health
measures,
and
on
a
individual
scale
as
well.
Intro
to
Management
&
Human
Resource
Management
MGT
2000
&
3300
6
credits
Understanding
of
and
practice
in
solving
problems
facing
managers
and
administrators
using
concepts
and
principles
from
behavioral
sciences
and
other
applicable
disciplines.
(3)
Includes
applications
in
employment
law
and
discussion
of
interface
of
line
and
staff
responsibilities
in
organization.
(3)
I
can
apply
the
knowledge
and
skills
from
these
courses
when
performing
managerial/leadership
duties
either
with
the
medical
professional
team
or
running
my
own
clinic.
4. Marketing
Principles
MKT
2020
3
credits
Provides
a
broad
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.
This
course
will
be
applicable
when
needing
marketing
practices
to
advertise
and
entice
the
community
to
engage
in
preventative
health
and
wellness
measures.
General
Psychology
&
Statistics
in
Behavioral
Sciences
PSY
1010
&
2110
7
credits
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.
(3)
Introduction
to
descriptive
and
inferential
statistics
with
emphasis
on
inferential
statistics.
(4)
These
courses
will
be
applicable
when
evaluating
and
understanding
potential
clients
when
I
am
nutrition
counseling.
These
courses
also
can
be
applied
when
understanding
as
well
as
carrying
out
statistical
data.
Human
Biology
1:
Basic
Principles
BIOS
1030
3
credits
For
non-‐majors.
Humans
as
biological
organisms:
our
origins,
ecology,
and
inheritance,
and
functioning
of
our
body
systems.
This
course
will
be
applied
on
a
daily
career
basis
trying
to
interpret
different
disease
diagnosis
and
intervention
plans.
It
will
also
help
in
giving
community
nutrition
education
classes.
Principles
of
Chemistry
1
&
2
CHEM
1210
&
1220
8
credits
General
course
in
fundamental
chemical
principles.
Intermolecular
forces
and
phase
changes,
solutions
and
colligative
properties,
chemical
kinetics,
chemical
equilibrium,
acid-‐base
equilibria,
thermodynamics,
electrochemistry,
descriptive
chemistry,
and
nuclear
chemistry.
(4)
Recommended
for
majors
in
chemistry,
engineering,
biological
sciences,
plant
biology,
clinical
laboratory
science,
geological
sciences,
secondary
education
and
pre-‐professional
areas.
(4)
I
plan
to
apply
these
courses
when
interpreting
medication
mode
of
action
and
interaction
for
my
potential
patients
and
clients.
5. College
Algebra
MATH
1200
4
credits
Equations,
functions
and
graphs,
including
linear
equations
and
systems,
polynomials,
rational
and
radical
expressions,
quadratic
equations,
exponential
and
logarithmic
functions,
and
inequalities.
I
plan
to
apply
this
course
when
interpreting
statistical
data,
computing
for
parenteral/enteral
nutrition,
making
financial
calculations,
etc.
Microbes
and
Humans
Lecture
&
Laboratory
BIOS
2210
&
2215
4
credits
For
non-‐majors.
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,
antibiotics,
biotechnology,
immunity,
disease
transmission,
and
food
spoilage.
(3)
Overview
of
infectious
diseases
affecting
human
organ
systems.
Application
of
concepts
through
reading
on
current
topics.
(1)
This
course
will
be
applied
when
considering
immunological
safety
measures.
I
will
also
help
when
explaining
the
benefits
of
probiotics
and
microbes
with
preventative
health
and
wellness
practices.
Foundations
with
Accounting
&
Decision
Making
with
Accounting
ACCT
1010
&
1020
6
credits
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.
(3)
Use
of
accounting
information
for
making
managerial
decisions.
Study
of
cost
behavior,
overhead
costs
allocation,
basic
cost
accumulation
systems,
elementary
capital
budgeting,
master
and
flexible
budgets,
and
cost
control.
(3)
This
course
can
best
be
applied
when
I
run
my
own
clinic,
organization,
or
nutrition
business.
I
will
use
this
course
to
maintain
and
improve
my
financial
concepts
and
budgeting
strategies.
I
can
build
my
business
or
clinic
with
preventative
and
economical
tactics.
6. Organic
Chemistry
CHEM
3010
3
credits
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.
I
plan
to
apply
this
course
when
interpreting
drug-‐nutrient
interaction.
I
will
also
use
this
when
determining
nutrition
intervention
in
a
clinical
setting.
Principles
of
Microeconomics
ECON
1030
3
credits
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.
I
can
apply
this
course
best
when
managing
my
clinic,
organization,
or
preventative
nutrition
firm.
NRSE
1110,
2110,
&
2120
8
credits
Provides an introduction to the profession of
nursing. Topics include the history and legal
basis of practice, critical thinking, scientific
method and nursing process, medical and health
care terminology, assessment of learning style,
foundation of written communication skills and
an introduction to campus resources. (3)
Provides an introduction to the use of nursing
process in clinical practice: assessment,
diagnosis, planning, implementation, and
evaluation. The use of national health goals as a
basis for developing a plan of care is discussed.
Nursing process and rules and regulations
governing the practice of nursing in Ohio are
discussed in further detail. Factors that impact
planning and implementation of nursing care are
discussed. (2)
Focuses on the knowledge base for selected
pathophysiological conditions commonly
encountered in nursing practice.
Pathophysiology application is made through
age-appropriate examples. (3)
These
courses
are
highly
applicable
when
interpreting,
understanding,
and
communicating
among
the
medical
professional
team.
These
courses
will
also
be
applied
when
critically
thinking
about
medical
cases
between
patients.
7. Medical
Nutrition
Therapy
I
&
II
NUTR
3100
&
4100
6
credits
Medical
nutrition
therapy
associated
with
the
prevention
and
treatment
of
disease,
including
overweight/obesity,
hypertension,
hyperlipidemia,
diabetes
mellitus,
and
kidney
disease.
(3)
Medical
nutrition
therapy
associated
with
the
prevention
and
treatment
of
disease,
including
gastrointestinal,
pulmonary,
and
wasting
diseases.
Enteral
and
parenteral
nutrition.
(3)
I
plan
to
apply
these
courses
on
a
regular
basis
when
working
in
clinical
nutrition.
I
can
also
apply
this
knowledge
with
nutrition
counseling.
Principles
of
Human
Anatomy
and
Physiology
I
&
II
BIOS
1300
&
1310
8
credits
Introduction
to
the
structure
and
function
of
the
human
body
in
the
study
of
cells,
tissues,
and
the
integumentary,
skeletal,
muscular
and
nervous
systems.
(4)
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.
(4)
This
course
will
be
applied
on
a
daily
career
basis
trying
to
interpret
different
disease
diagnosis
and
intervention
plans.
It
will
also
help
in
giving
community
nutrition
education
classes.
