2018-2019 Undergraduate Academic Catalog 
    
    Dec 12, 2019  
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:

  1. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
  2. 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.
  3. 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.
  4. 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.
  5. Apply management and business theories and principles to the development, marketing, and delivery of programs and services.
  6. Demonstrate effective written and interpersonal communication skills.
  7. 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.
  8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices and food preparation methods among families and societies.
  9. Recognize legal and ethical considerations affecting food service organizations.
  10. 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:

  1. Demonstrate content knowledge of nutrient needs on growth and development during the lifecycle stages of prenatal through elderly.
  2. Demonstrate basic skills in food preparation, sanitation and safety in working with a variety of food products.
  3. Apply content knowledge and develop skills in teaching/counseling nutrition knowledge to individuals or groups.
  4. 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.
  5. 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.
  6. Analyze, interpret and evaluate current evidence-based research related to nutrition topics.
  7. Examine cultural differences in food choices and ethics when working with peoples of diverse ethnic, religious and financial backgrounds.
  8. Evaluate the effects of societal, cultural, and financial dynamics upon diet trends, dietary choices, and food preparation methods among families and societies.
  9. Identify career paths and assess appropriate career plans for identifying professional areas of nutrition/health fields.

Total: 19 Units


Total: 14 Units


Core Total: 33 Units


Concentrations


Choose one required concentration from Food Service Management or Nutrition and Health.

Food Service Management


Nutrition and Health


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