Pilihan program

Ringkasan program

This program prepares individuals to be recognized in the field of food and nutrition systems management. Graduates of the NFS Dietetics Program are prepared to apply for an accredited supervised practice program /dietetic internship in order to become eligible to sit for the Commission on Dietetic Registration (CDR) national registry exam to earn the credential Registered Dietitian (RD). As a RD, graduates function as entry-level professionals with opportunities for practice in: medical nutrition therapy, community dietetics, food systems management, business and entrepreneurship, nutrition/product research, and nutrition counseling.

Modul program

The modules are School Requirements: HES 100 An Introduction to Professions in Human Environmental Sciences 1, HES 400 Concepts in Human Environmental Sciences: Integration and Application 2, One course in Human Environmental Sciences, outside the student’s major prefix 3; UK Core 30-32: Intellectual Inquiry in Arts and Creativity: LA 111 Living on the Right Side of the Brain 3; Intellectual Inquiry in the Humanities: Choose one course from approved list 3; Intellectual Inquiry in the Social Sciences: ECO 101 Contemporary Economic Issues or SOC 101 Introduction to Sociology 3; Intellectual Inquiry in the Natural, Physical and Mathematical Sciences: GLY 110 Endangered Planet: An Introduction to Environmental Geology or GLY 120 Sustainable Planet: The Geology of Natural Resources 3; Composition and Communication I: CIS/WRD 110 Composition and Communication I 3; Composition and Communication II: CIS/WRD 111 Composition and Communication II 3; Quantitative Foundations: Choose one course from approved list 3; Statistical Inferential Reasoning: STA 210 Making Sense of Uncertainty: An Introduction to Statistical Reasoning 3; Community, Culture and Citizenship in the USA: Choose one course from approved list 3; Global Dynamics: Choose one course from approved list 3; Progression Requirements: BIO 152 Principles of Biology II 3, BIO 208 Principles of Microbiology 3, CHE 105 General College Chemistry I 3, CHE 107 General College Chemistry II 3, CHE 111 Laboratory to Accompany General Chemistry I 1, CHE 113 Laboratory to Accompany General Chemistry II 2, CHE 230 Organic Chemistry I or CHE 236 Survey of Organic Chemistry 3, CLA 131 Medical Terminology from Greek and Latin 3, ECO 201 Principles of Economics I 3, NFS 212 Introductory Nutrition 3, NFS 241 Food Service Sanitation 1, NFS 302 Principles of Food Preparation 3, PGY 206 Elementary Physiology 3, PSY 100 Introduction to Psychology 4, SOC 101 Introduction to Sociology 3, STA 210 Making Sense of Uncertainty: An Introduction to Statistical Reasoning 3; Major Requirements: ACC 201 Financial Accounting I 3, NFS 301 Dietetics Practice 2, NFS 304 Experimental Foods 3, NFS 311 Nutritional Biochemistry 3, NFS 312 Nutrition and Wellness in the Life Cycle 3, NFS 340 Institutional Purchasing 3, NFS 342 Quantity Food Production 4, NFS 346 Human Resources Management for the Food and Hospitality Industries or MGT 301 Business Management 3, NFS 403 Community Nutrition and Wellness 3, NFS 408G Seminar in Food and Nutrition 1, NFS 510 Advanced Nutrition 3, NFS 512 Medical Nutrition Therapy I 4, NFS 514 Dietetics: Counseling and Communication Theories and Applications 3, NFS 517 Medical Nutrition Therapy II 3, Option B - Coordinated Program in Dietetics (CP): NFS 800 Nutrition in the Life Cycle: Practicum 1, NFS 808 Community Nutrition II: Supervised Practice 2, NFS 810 Medical Nutrition Therapy I: Supervised Practice 5, NFS 812 Food Service Systems Management: Supervised Practice 5, NFS 814 Food Service Systems Management II: Supervised Practice 3, NFS 816 Medical Nutrition Therapy II: Supervised Practice 3, NFS 518 Evaluation of Dietetic Issues and Leadership 2, 800-level course requires admission to CP; Minimum Elective Hours 1-13.

Kualifikasi

Sarjana (S1)

Institusi penerbit ijazah

University Of Kentucky

Nama jurusan

College of Agriculture, School of Human Environmental Sciences Department of Nutrition and Food Science