Major Course Components - Requirements for Professional Accreditation
Description: Study of food groups considering its chemical nature and the reactions that occur during elaboration and preparation. Emphasis in food safety, nutrient retention, and development of desirable organoleptic characteristics. The laboratory includes experiments to illustrate the basic principles and activities to demonstrate its use in food preparation.
Credits: 3 credits
Pre-requisites: QUIM 3001
Description: Considers fundamental knowledge of the science of nutrition, including nutrients found in food, and their function in the human body. Special emphasis is given on the study of factors necessary to select and plan a healthy diet for individuals and groups.
Credits: 3 credits
Pre-requisites: QUIM 3001; BIOL 3711; concurrent with NUTR 4045 & BIOL 3712
Description: The course is the integration of the contribution of various scientific
disciplines in the advanced study of nutrition. The biochemical and physiological basis of nutrition will be emphasized.
Credits: 3 credits
Pre-requisites: NUTR 4158, 4159
Description: Practices and applications of the techniques and methods used in human nutrition that help us to identify and describe a healthy nutrition status and different stages of malnutrition.
Credits: 1 credit
Pre-requisites: QUIM 3001; BIOL 3711; concurrent with NUTR 4041 & BIOL 3712
Description: Policies and procedures for selection, purchasing, receiving, storing, inventory and issuing of foods for foodservice systems use. Emphasis is given to trends, regulations and the factors that influence the distribution channel, specifications and quality standards.
Credits: 2 credits
Pre-requisites: NUTR 4031
Description: Planning and design of the facilities of food service systems. Factors that
affect the selection and purchase of institutional equipment. Approach quality standards to develop productivity and work simplification. Principles of hygiene and sanitation applied to food service systems.
Credits: 2 credits
Pre-requisites: NUTR 4031
Description: Theories, policies, procedures, functions and administrative responsibilities inherent in the organizational structure of foodservice systems, including information systems technologies.
Credits: 3 credits
Pre-requisites: NUTR 4055, 4068
Description: Application of the concepts of theories, policies, procedures, functions and administrative responsibilities inherent to the organizational structure of the foodservice system using diverse educational techniques. Includes information systems technology. This course is aimed at second-year students in the suggested curricular sequence.
Credits: 2 credits
Pre-requisites: NUTR 4075
Description: The course emphasizes the management procedures to follow in a Foodservice System. The major principles of management (planning, organizing, recruitment, directing and control) are applied to the system. All the resources of a foodservice system such as food supply, physical facilities, equipment, time, money and employees are utilized. Quality control and the methods of food production and service are also applied in the practice.
Credits: 3 credits
Pre-requisites: NUTR 4086
Description: Theory and mechanics for the design of institutional menu. Experiences is standardization of recipes, portion control, food preparation methods and menu pricing systems. Basic concepts of computerized menu planning and analysis. Course offered face-to-face, online and hybrid.
Credits: 3 credits
Pre-requisites: NUTR 4041, 4045, 4075; BIOL 3705 or concurrent
Description: The study of the chemistry and metabolism of the principal biomolecules within the conceptual framework of nutrition, emphasizing applications in human health and disease.
Credits: 3 credits
Pre-requisites: QUIM 3015; BIOL 3711-3712; NUTR 4041, 4045
Description: A laboratory of scientific experimentation related to the analytical techniques utilized in biochemistry within the conceptual framework of nutrition and metabolism, emphasizing applications in human health and disease.
Credits: 1 credit
Pre-requisites: QUIM 3015; BIOL 3711-3712; NUTR 4041, 4045; concurrent with NUTR 4158
Description: Conference and discussion on the advances and trends in medical nutrition therapy for patients with diverse health conditions. Emphasize in prevalent health diseases in Puerto Rico. Intended for nutrition and dietetic students to allow them to determine the correct nutrition therapy for the improvement or the treatment nutritional status of patients or clients.
Credits: 2 credits
Pre-requisites: NUTR 4158, 4159; concurrent with NUTR 4169; concurrent or previous NUTR 4042
Description: Conference and discussion on the advances and trends in medical nutrition therapy for patients with diverse health conditions. Emphasize in prevalent health diseases in Puerto Rico. Intended for nutrition and dietetic students to allow them to determine the correct nutrition therapy for the improvement or the treatment nutritional status of patients or clients.
Credits: 2 credits
Pre-requisites: NUTR 4042, 4165, 4169
Description: Study and application of the support components of the clinical practice in nutrition and dietetics necessary for the medical nutrition process. Emphasis placed on skill development.
Credits: 1 credit
Pre-requisites: concurrent with NUTR 4165, concurrent or previous NUTR 4042
Description: Discussion of the basic educational principles of the nutrition teaching and learning process with emphasis on the planning and design of nutrition activities for different age groups, including those with special needs.
Credits: 2 credits
Pre-requisites: NUTR 4031, 4041, 4045
Description: The course is composed of didactic and practice experiences with individuals and or groups of various ages, educational level, socio-demographic characteristics and special needs. The student is assigned to various scenarios where nutrition education activities must be designed and performed. These include public or private schools, day care centers, community centers for youth and or elders, WIC programs among others.
Credits: 1 credit
Pre-requisites: NUTR 4170
Description: Emphasizes the philosophy and objectives of agencies and community nutrition programs. Includes background knowledge of the nature, causes, and extend of nutrition problems in the world with emphasis in Puerto Rico. Considers planning, methodology, and evaluation of nutritional status and provides interactive experiences in different areas of public health.
Credits: 2 credits
Pre- requisites: NUTR 4170
Description: This course includes the presentation and application of knowledge and skills in the process of conducting research in nutrition. It focuses on the development of critical analysis skills in the areas of study design, statistical analysis, organization and presentation of data and the presentation of the final report in the context of research within the field of food and nutrition.
Credits: 2 credits
Pre- requisites: MATE 3026; NUTR 4041, 4045
Description: Global approach to the practice of nutrition and dietetics with emphasis on professional, empirical, ethical, and legal aspects.
Credits: 1 credit
Pre- requisites: N/A
Description: Discussion of contemporary issues in foods, nutrition, and dietetics according to current trends and health priorities. The course covers professional core knowledge, skills and competencies in food science and nutrient composition, nutrition and supporting sciences, education and communication, and research to prepare students for local and national professional examinations, which is one of the requirements to enter the Nutrition and Dietetics profession.
Credits: 1 credit
Pre- requisites: NUTR 4031, 4041, 4045, 4170, concurrent or previous NUTR 4198
Description: Discussion of contemporary issues in foods, nutrition, and dietetics according to current trends and health priorities. The course covers professional core knowledge, skills and competencies in functions of management, human resources, financial management, marketing, and quality improvements; and menu planning, procurement, production, distribution, service, sanitation, safety, equipment, facility planning, and sustainability of foodservice systems to prepare students for local and national professional examinations, which is one of the requirements to practice the Nutrition and Dietetics profession.
Credits: 1 credit
Pre- requisites: NUTR 4041, 4045, 4055, 4068, 4075, 4086; BIOL 3705
Description: Discussion of contemporary issues in foods, nutrition and dietetics according to current trends and health priorities. The course covers professional core knowledge, skills and competencies in nutrition screening and assessment of population and community needs; diagnosis, planning, intervention, monitoring and evaluation for nutrition care of individuals and groups to prepare students for local and national professional examinations, which is one of the requirements to practice the Nutrition and Dietetics profession.
Credits: 1 credit
Pre- requisites: NUTR 4042, 4165, 4169, 4501
Electives:
Description: The course examines fundamental topics of the science of nutrition, including nutrients found in food, and their function in the human body. Special emphasis is given to the latest trends in nutrition, health, physical activity, and wellness. The general objective is to enhance student awareness in regards to personal food choices and physical activity. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. In addition, it presents a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives. By the end of this course, students should have the tools they need to distinguish between foods that will support their health and those that threaten it.
Credits: 3 credits
Pre- requisites: N/A
Description: This course is focused on a comprehensive analysis of environmental and sociocultural factors that affect human eating practices. The impact of world-wide cultural aspects on eating practices and chronic diseases, and the development of culturally specific eating suggestions for chronic disease prevention are emphasized.
Credits: 3 credits
Pre- requisites: N/A
Description: Discussion of the life stages of infancy, childhood, adolescence, pregnancy, and older adulthood from physiological, environmental, and behavioral perspectives. This course focuses on the nutritional needs of each life stage to promote overall health and wellbeing of these populations.
Credits: 3 credits
Pre- requisites: NUTR 4041, 4045, concurrent or previous NUTR 4158
Description: Discussion of contemporary issues in foods and nutrition according to current trends and health priorities. Critical analysis of the scientific literature and public concerns related to each specific topic.
Credits: 3 credits
Pre- requisites: N/A