| Cultural and Ethnic Foods |
NF 28 |
- Students completing NF 28 - Cultural and Ethnic Foods will be able to complete an assignment that demonstrates meaningful self-evaluation related to increasing their personal wellbeing.
- Students completing NF 28 - Cultural and Ethnic Foods will compare the cuisine of a selected culture with the typical American diet and demonstrate how the culture influenced American cuisine.
- Students completing NF 28 - Cultural and Ethnic Foods will be able to identify the core foods, flavor principles, traditional foods, special occasion foods, and therapeutic foods used in each culture studied.
- Students completing NF 28 - Cultural and Ethnic Foods will be able to analyze how food is used culturally and symbolically in holiday and religious ceremonies throughout the world.
- Students completing NF 28 - Cultural and Ethnic Foods will feel motivated to continue discovering about the foods of other cultures.
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Essentials of Nutrition |
NF 25 |
- Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
- Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
- Students completing NF 25 – Introduction to Nutrition Science will utilize a computerized database to evaluate personal diet records.
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Essentials of Nutrition - Honors |
NF 25H |
- Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate meaningful self-evaluation of their current food choices related to increasing their lifelong personal wellbeing.
- Students completing NF 25H - Essentials of Nutrition (Honors) will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
- Students will demonstrate inquiry (a systematic process of exploring issues, objects or works) and analysis (assessment of evidence resulting in conclusions or judgments) as part of their Honors coursework.
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Food Safety and Sanitation |
HRM 52 |
- Determine the presence of foodborne-illness outbreak.
- Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
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Introduction to Nutrition as a Career |
NF 1 |
- Students completing NF 1 - Introduction to Nutrition as a Career will demonstrate effective oral communication skills by delivering in-class oral presentations and interviewing members of the profession.
- Students completing NF 1 - Introduction to Nutrition as a Career will be able to evaluate an assigned dietetic internship program.
- Students completing NF 1 - Introduction to Nutrition as a Career will be able to identify career options in dietetics using at least two different communication platforms.
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Principles of Foods with Lab |
NF 20 |
- Students completing NF 20 - Principles of Foods with Lab will be able to apply and present food science principles to the analysis of a recipe.
- Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils appropriately.
- Students completing NF 20 - Principles of Foods with Lab will feel confident in their abilities to successfully follow recipes.
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