Course Name

Call #
Credit hours
Medical Terminology
HLTH 230
2

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: human & consumer science

major. Principles of food preparation
and nutrition emphasizing use of time,
energy, and resources in management
of meals. Government regulations
controlling food supply. Special fee. 2
lec, 3 lab

Knowing the medical terminology will help me to read

patient charts and achieve a full understanding of everything
about the patient through the medical terminology used in the
hospital system. Also, I will be able to chart properly and
communicate with other medical professionals.

Course Name
Call #
Credit hours
Food Sanitation and Safety
HCFN 133/330
2

Course Description

Applied food service sanitation

procedures in the food handling
functions of purchasing, storage,
preparation, and service. Hazard
Analysis Critical Control Points
(HACCP) covered. Upon completion,
students eligible for national and Ohio
certification in Food Safety. 2 lec

How will you use this knowledge to achieve your

educational goal?
Knowing the proper procedures for food sanitation can help
me when evaluating patients dietary habits and identifying
their food safety and sanitation and if it is within set
standards or could be a potential hazard for their health.

Course Name
Call #
Credit hours
Meal Management
HCFN 120/220
3/4

Course Description

Prereq: human & consumer science

major. Principles of food preparation
and nutrition emphasizing use of time,
energy, and resources in management
of meals. Government regulations
controlling food supply. Special fee.
2/3 lec, 3 lab

How will you use this knowledge to achieve your

educational goal?
This course helped me to understand how to teach clients
about managing their meals and building meals in a healthy
manner. I also learned the benefits to efficient meal
managing that I could educate my clients on.

Course Name
Call #
Credit Hours
Intro to Nutrition
HCFN 128
4

Course Description
Nutrients, their food sources and
functions in body, application to
planning adequate diet through life
cycle. 4 lec.

How will you use this knowledge to achieve your

educational goal?
Introduction to nutrition was a basic nutrition course that
taught me the principles of nutrition, and food sources of
vitamins and nutrients. This knowledge will help me to
introduce a client to the basics of nutrition, and give them
some food sources of specific nutrients.

Course Name
Call #
Credit Hours
Food Science Principles
HCFN 222
4

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better in 120; CHEM 121

or 151. Scientific principles applied to
selection, storage, and preparation of
foods. 3 lec, 2 lab

This course taught me components of key nutrients and

broke it down into chemical terms. This course really
connected chemistry and nutrition together and demonstrated
how they relate to one another. Also, we learned how to
prepare and cook certain foods and why they cook the way
they do. I feel that this knowledge would help me to explain
the benefits of cooking certain foods and how to cook them
to get the most nutritional effect from them.

Course Name
Call #
Credit Hours
Lifespan Nutrition:
Maternal to Adolescence
HCFN 260A
2

Course Description
Prereq: C or better in 128.
Examination of nutritional needs and
unique concerns to foster optimal
growth and development during
maternity (pregnancy and lactation),
infancy, childhood, and adolescence.
Principles of sound nutrition, as
elucidated through current research,
used to plan and implement
recommendations for dietary change
during these four stages of the life
cycle. 2 lec.

How will you use this knowledge to achieve your

educational goal?
Lifespan nutrition taught me how nutrition varies among
humans in different stages of life. The first part of this
course covered nutrition for expecting mothers and nutrition
newborns. The knowledge for this course will help me to
work with women who are planning to get pregnant or who
are pregnant and can help guide them with the adequate
nutrition they need to have healthy babies and be healthy
mothers. Also, if I were to work in a pediatric hospital, I
would have to knowledge to help newborns.

Course Name
Call #
Credit Hours
Lifespan Nutrition: The
Adult to Geriatric Years
HCFN 260B
1

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better in 128.

Examination of nutritional needs and
unique concerns to foster achievement
and maintenance of optimal health
during the adult and older years.
Principles of sound nutrition, as
elucidated through current research,
used to plan and implement
recommendations for dietary change
during these two stages of the life
cycle. 1 lec.

The knowledge learned in this part of the course will help me

to understand nutritional needs for adults and the elderly. I
will be able to treat any one of any age and know the
nutritional requirements for everyone at all ages.

Course Name
Call #
Credit Hours
Sophomore PracticumProfessional Awareness
HCFN 299
1

Course Description
Prereq: C or better 120, 128, INCO
101 or 103. Development of an
awareness of the history, philosophy,
goals, organization, and requirements
of the dietetic profession. 1 lec.

How will you use this knowledge to achieve your

educational goal?
This course taught me more of what exactly a dietician does
and taught me how to be organized and know exactly what I
need to do to reach my goals. This knowledge will help me
to be an organized professional.

Course Name
Call #
Credit Hours
Quantity Food Production
HCFN 334 and 334A
4 (2/2)

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better 128, 222. Food

preparation principles applied to large
quantity food production, menu
planning, recipe standardization, food
cost, and service in institutions.
Experience in residence dining halls. 2
lec, 4 lab.

If I were to work in the foodservice setting, this knowledge

would give me the ability to prepare large quantities of food
and calculate food costs. I would be able to scale recipes to
different sizes to accommodate quantity requirements.

Course Name
Call #
Credit Hours
Food Service Purchasing
HCFN 335
4

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better 334. Managerial

approach to the purchasing and
selection of a wide variety of food,
beverage, and nonfood items.
Emphasis placed on purchasing the
optimal amount at the optimal price.
Upon completion, students eligible for
national certification in Food
Purchasing. 4 lec

Again, if I were to work in the foodservice setting, this

knowledge would help me with purchasing at the managerial
standpoint, as well as applying food safety procedures in the
kitchen.

Course Name
Call #
Credit Hours
Intermediate Nutrition
HCFN 382
4

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better 128, CHEM 123 or The knowledge obtained from this course would help me to
153. Focuses on application of basic
use basic nutrition concepts and apply them in the treatment
principles and research findings related of a patient at any age.
to adequate nutrition throughout the
life cycle.

Course Name
Call #
Credit Hours
Field Experience
HCFN 399A
5

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better 299, 382, BIOS

345. Professional experience in
hospitals, nursing car centers,
community agencies providing
nutrition care, government agencies
charged with nutrition policy, or other
direct nutrition providers under daily
supervision of a Registered Dietitian
(RD).

Field experience gave me a first-hand learning experience

that gave me to knowledge to work in a hospital setting in a
professional manner and understand the role a dietician has.
I know how to chart, assess, and screen patients along with
making rounds with the physicians. I understand the process
in preparing for an outpatient appointment, and how the
nutrition care process is implemented.

Course Name
Call #
Credit Hours
Senior Seminar
HCFN 400A
1

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: 399A. Provides an

opportunity for majors in dietetics and
nutrition with science to demonstrate
personal and professional growth by
investigating a topic and presenting it
in class. Students lead discussions on
topics that affect the profession and
share experiences gained during field
experience.

I would use this knowledge to be an organized professional

and use the tools I gained in this course to get me rewarding
careers as a dietician.

Course Name
Call #
Credit Hours
Experimental Foods
HCFN 422
4

Course Description
Prereq: C or better in 222; CHEM
302. Factors which affect results of
different methods used in food
preparation. Research techniques
using subjective and objective
evaluation of products.

How will you use this knowledge to achieve your

educational goal?
Experimenting with different foods and different food
combinations can be helpful when dealing with a patient who
has specific nutritional needs that involve alternating
different food and combinations to ensure they achieve their
nutritional needs.

Course Name
Course Description
Call #
Credit Hours
Medical Nutrition Therapy I Prereq: C or better 399A; 428 or
HCFN 424
concurrent. The nutrition counseling
4
process and skills (including
assessment, treatment, evaluation, and
documentation) for ambulatory
patients requiring dietary modification
to prevent and /or treat
overweight/obesity, hypertension,
hyperlipidemia, diabetes mellitus, and
cancer

How will you use this knowledge to achieve your

educational goal?
The knowledge attained in this course will help me to know
how to treat a patient with a certain disease and teach the
patient how nutrition affects their disease. Also, learning the
nutrition care process will help me to diagnose patients and
formulate a plan on how to treat them.

Course Name
Call #
Credit Hours
Community Nutrition
HCFN 429
3

Course Description
Prereq: C or better 128, 382, jr.
Assessment of community nutrition
needs. Survey of agencies and
programs providing services. Role of
nutritionist. Methods and resources
for nutrition educations. Legislation.

How will you use this knowledge to achieve your

educational goal?
It is important to know the general knowledge of the role of a
nutritionist and methods and resources for nutrition
educations so you are well aware of what is out there in the
nutrition world for potential job opportunities and
connections.

Course Name
Call #
Credit Hours
Medical Nutrition Therapy
II
HCFN 430
4

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better 428, Bios 345, 463. The knowledge will help me to teach patients how nutrition
Use of dietary modification in
affects their disease and how nutrition can be used as a
prevention and treatment of disease.
treatment for their disease.
Nutritional assessment. Problems in
nutritional care.

Course Name
Call #
Credit Hours
Nutrition Counseling
HCFN 499A
2

Course Description
Prereq: C or better 382. Introduction
to the theory of medical nutrition
therapy; communicating health and
nutrition advice to consumers; and
behavior change models used in MNT.

How will you use this knowledge to achieve your

educational goal?
The knowledge obtained in the course will help me to
counsel clients in a proper manner and gives me knowledge
on how to communicate with them in a professional and
efficient manner to help them reach their nutrition goals.

Course Name
Call #
Credit Hours
Nutrition Counseling
Practicum
HCFN 499C

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C or better in 499A or

concurrent. Offers the opportunity for
students to counsel client(s) in a oneon-one and group format under the
supervision of a registered dietitian;
including assessment, treatment
evaluation and follow-up in out-patient
care.

With the knowledge I obtained from this course, I feel

confident as a counselor and know how to hold a counseling
session. I also have a better understanding as to what it takes
to prepare and educate efficiently. I have learned what my
strengths and weaknesses are as a counselor and how I can
improve to be the best dietician I can be.

Course Name
Call #
Credit Hours
Financial Accounting
ACCT 101
4

Course Description
Prereq: Tier 1 math or higher
placement. Introduction to the
accounting process and external
financial reporting. Introduction to
compounds interest concepts.

How will you use this knowledge to achieve your

educational goals?
If I were to own my own private practice as a dietician, I
would be able to manage my own finances and understand
the financial aspect of my business.

Course Name
Call #
Credit Hours
Intro to Cultural
Anthropology
ANTH 101
5

Course Description
Basic concepts; introduction to various
world cultures; nature of cultural
diversity; evolution of sociocultural
systems. Qualifies as Tier 2 Third
World Cultures course.

How will you use this knowledge to achieve your

educational goal?
If I were to have a client who was from a different culture, I
would have an adequate understanding of what their culture
is like and how nutrition varies according to their particular
culture.

Course Name
Call #
Credit Hours
Intro to Zoology
BIOS 170
5

Course Description
Prereq: minimum ACT composite
score 23 or SAT total 1060 or (Math
PL 2 and CHEM 151 placement) or Cor better in CHEM 121 or CHEM 151.
Cellular and molecular biology.
Designed for science majors and
preprofessional students. Introduction
to the chemistry of life, cell structure
and function, and the principles of
inheritance. Laboratories enhance
lecture coverage of major topics with
dissections and experiments; emphasis
on experimental design and critical
analysis.

How will you use this knowledge to achieve your

educational goal?
I would use this knowledge to understand how a patients
body works and how nutrition is affect or how nutrition can
affect their body and its systems.

Course Name
Call #
Credit Hours
Intro to Zoology
BIOS 171
5

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: C- or better in 170 or PBIO

110. Animal organ systems. Designed
for science majors and
prepropfessional students.
Introduction to multicellular life, organ
systems, physiology, and animal
development. Laboratories enhance
lecture coverage of major topics with
dissections and experiments; emphasis
is on comparative strategies within the
animal kingdom.

With a general understanding of the physiology and the

organ systems and functions, I will be able to understand the
disease processes of certain patients and what part of the
body the disease affects so nutrition can be implemented in
an effective way.

Course Name
Call #
Credit Hours
Anatomy and Histology
BIOS 300 (or BIOS 301 A
and B or BIOS 302)
6

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: 171, C or better, or perm; not

open to fr; may be taken concurrently
with 345. Gross and microscopic
structure of the basic tissues and organ
systems of the human body. Cat used
for dissection. Human systems also
used.

After learning about the anatomy of the body, I am able to

understand what parts of the body are affected by nutrition.
This is helpful in knowing how disease is related to nutrition
so I can educate clients and inform them how nutrition
affects their disease.

Course Name
Call #
Credit Hours
Human Physiology
BIOS 345
4

Course Description
Prereq: 300 or 301 or 302 or
concurrent; not open to fr. Covers
basic cell physiology through most
organ systems, focusing on humans.
Emphasis on physiological regulation
and physiological responses to various
stresses.

How will you use this knowledge to achieve your

educational goal?
With an understanding of the various systems in the body
and how they operate, I am able to evaluate the condition of
a patient and how nutrition can affect their overall health.

Course Name
Call #
Credit Hours
Human Physiology Lab
BIOS 346
3

Course Description
Prereq: anatomy; 345 or concurrent,
PSY 221 or MATH 251. Lab
experiences designed to complement
material covered in 345.

How will you use this knowledge to achieve your

educational goal?
With the hands on experience of the functions of the body, I
have a better understanding when I see a patient with a
certain disease and can apply nutrition in the most effective
way to benefit them.

Course Name
Call #
Credit Hours
Cell Chemistry or Basic
Biochemistry
BIOS 463 or CHEM 489
4

Course Description
Prereq: C or better in 171; CHEM 302
or 307, CHEM 123 for HEFN.
Structure/function of proteins, lipids,
and carbohydrates. Principles of
enzyme kinetics, chemical/physical,
and functional properties of biological
membranes. Biochemistry of energy
metabolism and mechanisms of
metabolic regulation.

How will you use this knowledge to achieve your

educational goal?
Knowing the science behind nutrients and metabolism is
important so I gain a better understanding as to why
everyones metabolisms are different and how people digest
foods.

Course Name
Call #
Credit Hours
Principles of Chemistry or
Fundamentals of Chemistry
CHEM 121 or CHEM 151,
4 or 5

Course Description
CHEM 121: Introduction to chemistry
through study of atomic and molecular
structure, periodic table, and stages of
matter.
CHEM 151: Prereq: MATH 113 or
placement level 2 or higher; passing
score on chemistry placement exam.
General course in fundamental
chemical principles. Atomic structure,
periodic classification, bonding, mole
concept, and stoichiometry and
problem solving.

How will you use this knowledge to achieve your

educational goal?
I would use this knowledge to teach patients how basic
chemistry is involved in nutrition and health.

Course Name
Call #
Credit Hours
Principles of Chemistry or
Fundamentals of Chemistry
CHEM 122 or CHEM 152
4 or 5

Course Description
CHEM 122: Prereq: C- or better in 121
or 151. Introduction to gases, solutions,
acids, bases and concept of equilibrium.
CHEM 152: Prereq: C- or better in 151
or perm. States of matter, solutions,
kinetics, acids, bases and chemical
equilibrium with problem solving.

How will you use this knowledge to achieve your

educational goal?
With an understanding of acids and bases, I have a better
understanding of how certain foods are higher in acidity
and how that can affect different patients in different
ways.

Course Name
Call #
Credit Hours
Principles of Chemistry or
Fundamentals of Chemistry
CHEM 123 or CHEM 153
4 or 5

Course Description

How will you use this knowledge to achieve your

educational goal?

CHEM 123: Prereq: 122 or 152 or perm.

Designed to survey organic chemistry and
biochemistry and their impact upon daily
existence.
CHEM 153: Prereq: 152 or perm.
Introduction to titrations, buffers and
thermodynamics. Study of the chemistry
of transition metals and selcted
representative elements. Introduction to
nuclear and radiochemistry.

With an introduction to organic chemistry, I have gained

a better understanding of certain organic compounds in
different food sources. This can be helpful in explaining
the composition of different foods to patients.

Course Name
Call #
Credit Hours
Organic Chemistry
CHEM 301
3

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: 123 or 153, or concurrent.

Designed for students who are not B.S.
Chemistry majors and who do not require
a full-year course in organic chemistry.

With a more detailed understanding of organic

compounds and how they apply to food and digestion,
this can be helpful to explain to patients how the
composition of some foods are broken down and digested
in the body.

Course Name
Call #
Credit Hours
Principles of
Microeconomics
ECON 103
4

Course Description

How will you use this knowledge to achieve your

educational goal?

Prereq: MATH 101 or higher math

placement. Basic theory and economic
analysis of prices, markets, production,
wages, interest, rent, and profits. Analysis
of how the capitalistic system determines
what, how and for whom to produce.

Economics has a huge effect of pricing, markets, wages,

and profits. Having this useful knowledge will help me
to understanding pricing in the medical field and grasp a
better understanding of the poverty in our area and how it
correlates with nutrition and costs for food.

Course Name
Call #
Credit Hours
Human Resource
Management
HRM 320
4

Course Description
Prereq: MGT 200 or MGT 202 or perm.
Survey of human resource management
practices in areas of human resource
planning, recruitment, selection , training
and development, performance appraisal,
compensation, discipline, safety audits,
and personnel research. Includes
applications in employment law and
discussion of interface of line and staff
responsibilities in organization.

How will you use this knowledge to achieve your

educational goal?
If I were to ever be in a managerial position, having the
HR background will help me to choose qualified
employees with adequate skills and training to perform
the job effectively and be beneficial to our company.

Course Name
Call #
Credit Hours
Fundamentals of Human
Communication or
Fundamental of Public
Speaking
INCO 101 or INCO 103
4

Course Description

How will you use this knowledge to achieve your

educational goal?

INCO 101: Introductory analysis of oral

communication in human relationships
with focus on variety of contests including
dyadic, small group, and public
communication experiences. Serves as
survey of human communication
processes.
INCO 103: 101 required for INCO majors
only. Principles of public speaking,
practice in presenting informative and
persuasive speeches with emphasis on
communicative process.

The knowledge obtained in the course will help me to

communicate in an effective and professional manner and
also how to understand patients either through various
forms of communication.

Course Name
Call #
Credit Hours
Management
202
4

Course Description
Prereq: soph. Understanding of and
practice in solving problems facing
managers and administrators using
concepts and principles from behavioral
sciences and other applicable disciplines.

How will you use this knowledge to achieve your

educational goal?
This course has taught me how to work as a team
member and solve problems that may form in the
workplace.

Course Name
Call #
Credit Hours
Environmental
Microbiology and Lab or
General Microbiology
BIOS 221,222 or BIOS 321
6

Course Description

How will you use this knowledge to achieve your

educational goal?

221: Prereq: one qtr BIOS or PBIO or

chemistry or perm. Natural microbial
activities, their function in waste pollution
reclamation and disposal, water
purification, food production and spoilage,
and in public health.
222: Prereq: 221 or concurrent.
Characteristics and activities of microbes
of special relevance to humans welfare
and those affecting maintenance of
environmental quality.
321: Prereq: 10 hrs BIOS, MICR, PBIO.
Properties of bacteria, protista, and
viruses, and their importance in our
environment. Lab training in common
microbiological methods.

This course gave me more knowledge about food

production and safety, and how bacteria can positively or
negatively affect food. I would use this knowledge to
teach clients the difference between healthful and
harmful bacteria and what food sources they can be
found in.

Course Name
Call #
Credit Hours
General Psychology
PSY 101
5

Course Description
Introduction to psychology. Survey of
topics in experimental and clinical
psychology including physiological bases
of behavior, sensation, perception,
learning, memory, human development,
social processes, personality, and
abnormal behavior.

How will you use this knowledge to achieve your

educational goal?
With a basic knowledge on human behavior and how
humans process information, I will be able to introduce
clients to nutrition in the most effective way so that they
can retain the information and develop the behaviors to
reach their nutritional goals.

Course Name
Call #
Credit Hours
Statistics for Behavioral
Sciences
PSY 221
5

Course Description
Prereq: MATH 113 or math placement
level 2 or higher. Introduction to
descriptive and inferential statistics with
emphasis on inferential statistics.

How will you use this knowledge to achieve your

educational goal?
With a background in statistics, I would be able to hold
my own experiments and determine different methods for
educating nutrition and what the most effective methods
are for successful outcomes.

Course Name
Course Description
How will you use this knowledge to achieve your
Call #
educational goal?
Credit Hours
If your mathematics placement exam result in lower than MATH 263, you must complete one of the following:
Algebra
MATH 113
5

Prereq: 101 or placement level 1. Topics

in algebra including functions, linear
equations and systems, polynomials,
rational and radical expressions, quadratic
equations, exponential and logarithmic
functions, and inequalities.

Having a math background will help me to calculate

patients nutrient needs without mistakes.