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Courses Applicable to Each Department

The following two generic course descriptions are available to each department listed on this page.

Department Prefix 888 (Course Name) 1-6 cr. hrs.

Designates a course taken at another institution and accepted for transfer credit by the department. This course number is used whenever no comparable course exists in the college catalog. This course number may appear more than once on a student transcript.

Department Prefix 998 (Course Name) Variable Credit

Designates a new course offered by the department which is being evaluated as to the appropriateness of the course to the major and/or the interest of students in enrolling in this particular topic. This course number may appear more than once on a student transcript.

Course Descriptions Search

To search for a course description, type the beginning of the course name in the Course Title box and click Search, or to view descriptions of courses in a curriculum, select the curriculum from the Department drop-down list.

Select one or more of the options below and press Search to view the search results.
 
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Key to Course Descriptions

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Abbreviations

(C) City Campus
(N) North Campus
(S) South Campus
F Fall
S Spring
F/S Fall and Spring
SS Summer Session
F+ Offered every other Fall
S+ Offered every other Spring
N Non-Credit

Course Descriptions by Curriculum

To view descriptions of courses in a curriculum, click the curriculum name.

Nutrition/Dietetic

 
NT-228
FOOD SELECT & PREP
Menu planning and selection for household purchase on the basis of quality, nutrients, economic, cultural, social, and psychological influences. Food preparation to preserve quality and nutritional value is demonstrated in the laboratory. Special problems such as those of the disabled homemaker are considered. Food preparation using special diet products is included. F (N)
 
NT-232
NUTRITION CARE I
A study of nutrients and nutrition requirements. Food sources of nutrients. Use of dietary guides, nutrient charts, and food exchange lists in menu selection. National and international nutritional problems. F (N)
 
NT-234
HEALTH FIELD ORIENT
Survey of allied health and medical professions. Interrelationship of professions. Dietetics and the role of the dietetic technician. Review of legislation. Introduction to medical terminology. F (N)
 
NT-236
NUTRITION CARE II
Study of nutrients and requirements throughout the life cycle. Psychological, social, and economic factors considered. Prerequisites: NT 232, NT 234. Prerequisites or co-requisites: BI 178, NT 237NT 238. S (N)
 
NT-237
CLIN NUTR CARE II
Practice in calculation of nutrient intake and obtaining other nutritional and medical data for plan of nutrition care. Practice in techniques of interviewing, counseling, and teaching in clinical setting (health and community facilities). Prerequisites or co-requisites: BI 178. Co-requisite: NT 236, NT 238. S (N)
 
NT-238
EDUC FOR NUTR CARE
Communication, educational principles, and techniques in interviewing, counseling, and teaching individuals and groups in clinical settings. Preparation of instructional materials and use of audio-visual equipment. S (N)
 
NT-275
INTRO TO FOOD SYSTEM MANAGEMENT
Introduction to the functions and tools of food systems management in health care facilities. Included are management roles of Dietetic professionals, levels and tools of management, policies and procedures, human resource management, NY State safety and sanitation for health care, HACCP, food borne illness, menu planning, and marketing. Prerequisite: NT 228. F(N)
 
NT-376
FOOD SYSTEMS MANGMNT
A continuation of Introduction to Food Systems Management (NT275) to include menu modification for special diets, recipe standardization, equipment, production and delivery systems in health care, purchasing, financial management, cost analysis and control. Prerequisites: NT 228, NT 275. Co-requisite: NT 377. S (N)
 
NT-377
FLD EXP FOOD SYS MAN
Practical experiences arranged in various health facilities. Projects in selection and production of modified diet and nourishment items. Menu planning and costing master menu and extensions. Practice in planning and implementing work improvement. Prerequisites: NT 228, NT 275. Co-requisite: NT 376. S (N)
 
NT-382
NUTRITION CARE III
Application of principles of normal nutrition to disease conditions which occur most frequently and require dietary modifications. Consideration of nutrient content of modified diets. Prerequisites: NT 236, NT 237, NT 238, CH 250, CH 251, BI 178, NT 228. Co-requisite: NT 383. S (N)
 
NT-383
CLINIC NUTR CARE III
Practice in interviewing and counseling in planning and preparation of routine modified diets. Obtaining data for dietary histories and nutrition care plans. Calculating and recording nutrient value of modified diets. Clinical experience in area health facilities. Prerequisites: NT 236, NT 237, NT 238, CH 250, CH 251, BI 178, NT 228. Co-requisite: NT 382. F (N)
 
NT-384
NUTRITION CARE SEMIN
Review and analysis of nutrition care purposes, techniques, and procedures. Evaluation of job trends and opportunities. Review and discussion of legislation. Current journal readings. Prerequisites: NT 382, NT 383. Co-requisites: NT 385, NT 386. S (N)
 
NT-385
NUTRITION CARE IV
Nutrition in geriatrics. Study of diseases and health conditions which require complex dietary modifications, and those for conditions less commonly encountered such as allergies, skin conditions, inborn errors of metabolism, PKU, etc. Prerequisites: NT 382, NT 383. Co-requisites: NT 384, NT 386. S (N)
 
NT-386
CLINIC FOR NUTR CARE
Practice in interviewing, counseling and nutrition presentation for geriatric clientele in community or health facility settings. Continuation of NT 383 clinical experiences. Calculation and planning practice for more complex dietary modifications and for conditions less commonly encountered. Prerequisites: NT 382, NT 383. Co-requisites: NT 384, NT 385. S (N)
 
NT-387
HEALTH CARE DEL SYS
Health care delivery systems and their implementation in the total health system. Community resources, agencies, health manpower, distribution, and costs will be considered. Prerequisite: NT 234. F (N)