Course Descriptions

Course Descriptions

HMEC 105 Principles and Analysis of Food Preparation- 3 credits   

Study of food composition and preparation of culturally diverse foods.  Analysis of how physical and chemical changes occurring during food preparation and storage affect sensory characteristics, palatability, shelf life, and nutrient composition of foods. Includes a weekly lab.

 

HMEC 215 Introduction to Nutrition- 3 credits

General understanding of the role of the gastrointestinal tract in digestion and absorption of nutrients.  Emphasis is placed on nutrient functions, nutritional requirements, food sources, and the role of nutrition in diet-related diseases.

 

HMEC 250 Introduction to Food Science – 3 credits

Introduction to the composition, chemical and physical properties of foods.  Effect of formulation, processing, and preservation on food quality and interactions of food components.  Discussion of evaluation criteria and methodology.

Prerequisites: HMEC 105

 

HMEC 260 Food Microbiology – 4 credits

The course emphasizes practical applications in Food Science through methodological approaches used in current research sectors. It covers 1) introduction of general microbiology; 2) introduction of pathogenic bacteria, fungi/yeast, and probiotics in various foods; 3) pathogen isolation and detection derived from various foods for food safety along with analytical methods; and 4) controlling microbes using thermal/non-thermal processing. Arising issues related to food safety will be discussed.  Includes a weekly lab. 

Prerequisites: HMEC 105, BIOL 101

 

HMEC 308 Advanced Nutrition – 3 credits

Study of the cell and organ systems involved in nutrient digestion, absorption and metabolism with emphasis on the metabolic pathways of macronutrients.  Discussion of macro- and micronutrient functions and the role of nutrition in genetic, metabolic, and diet related diseases.

Prerequisites to Class:HMEC 215

 

HMEC 310 Introduction to Professional Practice – 2 credits

Introduction to the practice of dietetics.  Discussion of professional development, professionalism and the team approach to problem solving with special emphasis on cultural diversity as it relates to interpersonal communication.

Prerequisites: HMEC 215 and Junior Standing

 

HTM 311 Food Production Management-3 credits

The course addresses the study of food groups, their nutritional value, methods of preparation, cooking presentations, holding, and service techniques. Some attention will be given to the application of scientific principles in the preparation of a wide variety of foods. Students will prepare recipes, menus, and production schedules as well as acquire the ability to recognize properly prepared foods through preparing, tasting, and evaluating foods. Students will also develop an awareness of potential production problems, especially in the areas of sanitation and safety, and how to troubleshoot them. Students will attend one (1) lecture and four (4) lab hours per week.

 

HMEC 325 Human Nutrition Assessment- 3 credits 

Review of methods and techniques used to assess the nutritional status of individuals, groups and populations as the first step of nutrition care process. Practice in collecting, interpreting and evaluating data from dietary, clinical, anthropometric and biochemical measurements to assess nutritional status. Development of analytical skills to critically evaluate nutritional assessment research published in professional journals.

Prerequisites: HMEC 215, HMEC 308, MTSC 121; Co-requisite: MVSC 202

 

HMEC 335 Nutrition through the Life Cycle 3 credits

This course is designed to provide a detailed view of the nutritional foundations necessary for human growth, development and reproduction, including normal functioning of individuals in each stage of the life cycle, from preconception to the final stages of life. Normal nutrition for each stage of life is covered followed by some clinical aspects of nutritional interventions in each case of the cycle.

Prerequisites to Class:HMEC 215

 

HMEC 425 Medical Nutrition Therapy I – 3 credits

This course examines the pathophysiology, biochemical and behavioral abnormalities, medical management, nutrition care process, and medical nutrition therapy as they relate to the various diseases providinga theoretical and practical base for diet modification and nutritional therapy/  

Prerequisites:  HMEC 215, HMEC 325, HMEC 335

 

HMEC 426 Medical Nutrition Therapy II- 3 credits

This course examines advanced medical nutrition therapy for complex medical problems emphasizing each aspect of the nutritional care process.  Application of pathophysiological and metabolic background to justify dietary intervention and nutrition therapy.This course will also cover the basic aspect of the coding and billing for medical nutrition therapy. 

Prerequisites: HMEC 425

 

HMEC 336 Institutional Food Service – 3 credits

Basic principles and theories of food service systems; menu planning, development, standardization, adjustment, costing of quantity recipes; food procurement and quantity food production; reviews of food systems; computer applications in food service; environmental issues, HACCP; quality reviews, complying with USDA and JCAHO standards for institutional food service.

Prerequisites: HTM 311

 

HMEC 427 Nutrition Education and Counseling – 2 credits

Study of instructional methods to nutrition education with utilization of theories and principles of learning. Discussion of the interdisciplinary team approach to individual and group centered nutrition counseling.  Application of skills and techniques of nutrition counseling based on current theories of behavior change.

HMEC 215, HMEC 335

 

HMEC 428 Research Methods -2 credits

Discussion of different methods of nutrition research with emphasis on research design, application of statistical tools, and preparing research for publication.

Prerequisite: NTRS 321 or equivalent

 

HMEC 432 Community Nutrition- 3 credits 

This course examines community food and nutrition programs. Nutrition program planning and evaluation, policy and legislation are discussed in community nutrition assessment. Social, cultural, political, economic, and environmental factors affecting the demand and delivery of nutrition services are explored.

Prerequisites: HMEC 215, HMEC 335

 

HMEC 450 Senior Seminar – 1 credit

Critical reading, analysis, and discussion of pertinent journal publications on current issues affecting the profession. Development and execution of a small research project culminating in a term paper and oral presentation.

Prerequisite: Senior Standing in Human Ecology

 

HMEC 455 Nutritional Biochemistry – 3 credits

This course focuses on the fundamental understanding of biochemical, physiological, cellular, and molecular processes in nutrition as they apply to the experimentation of human and animal subjects.

Prerequisites: HMEC 308, CHEM 301

 

HMEC 490 Community Nutrition Practicum – 4 credit hours

Supervised practice in community nutrition programs

Prerequisites: HMEC 335, HMEC 427; Corequisite: HMEC 432

 

HMEC 491/494 Clinical Nutrition Practicum I and II – 10 credits

Supervised practice in clinical nutrition.

Prerequisites: HMEC 425, HMEC 426

 

HMEC 492 Food Service Management Practicum – 4 credits

Supervised practice in food service management

Prerequisites: HTM 311, HMEC 336, HMEC 425

 

HMEC 493 Enrichment Practicum – 2 credits

Supervised practice in approved, student-chosen facility of dietetic practice.

Prerequisite: HMEC 490