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Mar 04, 2021
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2018-2019 Undergraduate Academic Catalog [ARCHIVED CATALOG]
Nutrition and Food, B.A.
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Concentrations
Food Service Management
Nutrition and Health
Program Learning Outcomes
Students who complete the program in Nutrition and Food - Concentration in Food Service Management will be able to:
- Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
- Examine the role of business, environment, food, and lifestyle trends to develop food service systems to enhance nutrition and wellness in diverse individuals and groups.
- Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
- Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
- Apply management and business theories and principles to the development, marketing, and delivery of programs and services.
- Demonstrate effective written and interpersonal communication skills.
- Examine cultural differences in food choices and ethics when working with food service systems that meet the needs of diverse ethnic, religious, and financial backgrounds.
- Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices and food preparation methods among families and societies.
- Recognize legal and ethical considerations affecting food service organizations.
- Identify career paths and assess appropriate career plans for identifying professional areas of service in food service management field.
Students who complete the program in Nutrition and Food - Concentration in Nutrition and Health will be able to:
- Demonstrate content knowledge of nutrient needs on growth and development during the lifecycle stages of prenatal through elderly.
- Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
- Apply content knowledge and develop skills in teaching/counseling nutrition knowledge to individuals or groups.
- Understand the food and food systems foundation and apply to the development, modification, and evaluation of recipes, menus, and food products acceptable to diverse groups.
- Utilize principles of health literacy, including critical thinking skills, literature searches, data collection and interpretation, necessary for the implementation of food and nutrition services in professional settings.
- Analyze, interpret and evaluate current evidence-based research related to nutrition topics.
- Examine cultural differences in food choices and ethics when working with peoples of diverse ethnic, religious and financial backgrounds.
- Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices, and food preparation methods among families and societies.
- Identify career paths and assess appropriate career plans for identifying professional areas of nutrition/health fields.
Lower-Division Requirements
Upper-Division Requirements
Concentrations
Choose one required concentration from Food Service Management or Nutrition and Health.
Lower Division Requirements
Upper Division Requirements
Recommended Courses for Food Service Management Concentration:
Lower Division Requirements
Upper Division Requirements
Recommended Courses for Nutrition and Food Concentration:
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