Dietetics (NTD)

Dietetics (NTD)

How to Read Course Descriptions

Courses

NTD 1101 Introduction to Dietetics: 1 semester hour.

History of the profession, academic pathway, outline of internship expectations, career opportunities, and professional ethics. S

NTD 1104 Foods: 3 semester hours.

Fundamental processes underlying food preparation with emphasis on the chemical and physical properties of foods. Lecture and laboratory. F

NTD 1139 Consumer Nutrition: 3 semester hours.

Introduction to nutrition, relationships among food choices, levels of nutrition, health of the individual and family. Experiences in dietary analysis, label and advertising critiques, and discussions of current trends. Designed for non-science majors. F, S

NTD 1199 Experimental Course: 1-6 semester hours.

This course is not described in the catalog. The course title and number of credits are announced in the class schedule by the scheduling department. Experimental courses may be offered no more than three times.

NTD 2204 Meal Management: 2 semester hours.

Management of money, time, and energy for the selection, preparation, and service of nutritious meals to fit current lifestyles. Lecture and laboratory. PREREQ: NTD 1104. S

NTD 2239 Nutrition: 3 semester hours.

Descriptive survey of nutrients required by the human body and the health consequences of nutrition practices. Study of food sources and proper dietary selection needed to fulfill human needs. PREREQ: CHEM 1101; CHEM 1102 recommended. Partially satisfies Objective 5 of the General Education Requirements. F, S

NTD 3300 Medical Nutrition Therapy I: 3 semester hours.

Medical nutrition therapy for the prevention and treatment of diseases including obesity, eating disorders, diseases of the liver and gastrointestinal tract, cardiovascular disease and diabetes mellitus. PREREQ: Acceptance into Didactic Program in Dietetics. COREQ: NTD 3300L. F

NTD 3300L Medical Nutrition Therapy I Lab: 2 semester hours.

Introduction to the profession of dietetics and medical nutrition therapy. Development of nutrition assessment skills, care plans and modified diet writing. PREREQ; Acceptance into Didactic Program in Dietetics. COREQ: NTD 3300. F

NTD 3301 Medical Nutrition Therapy II: 3 semester hours.

Medical nutrition therapy in treatment of neurological and metabolic disorders, enteral and parenteral nutrition, HIV/AIDS, renal, pulmonary, neoplastic diseases, food allergies and intolerance. PREREQ: NTD 3300 and NTD 3300L. COREQ: NTD 3301L. S

NTD 3301L Medical Nutrition Therapy II Lab: 2 semester hours.

Medical nutrition therapy in treatment of neurological and metabolic disorders, enteral and parenteral nutrition, HIV/AIDS, renal, pulmonary, neoplastic diseases, food allergies and intolerance. PREREQ: NTD 3300 and NTD 3300L. COREQ: NTD 3301. S

NTD 3312 Quantity Foods: 3 semester hours.

Principles and procedures for preparation of quantity food. Experiences in food production facilities with coordination of management principles through cost control, supervision, and food production. Two hours lecture. PREREQ: NTD 1104 and NTD 2204. COREQ: NTD 3312L. F

NTD 3312L Quantity Foods Laboratory: 1 semester hour.

Practical application of food production methods in various facilities. COREQ: NTD 3312. F

NTD 3340 Nutrition for Health Professionals: 3 semester hours.

Nutrition through the lifecycle, function of nutrients in the body, medical nutrition therapy in the treatment and prevention of diseases. PREREQ: BIOL 3301 or BIOL 3302 or HO 0111. F, S

NTD 3360 Nutrition Through the Lifecycle: 3 semester hours.

Nutrition in pregnancy, lactation, infancy, childhood, adolescence, adulthood and senior adulthood. Physiological changes during the lifecycle and changing nutrient needs. PREREQ: NTD 2239. S

NTD 4407 Principles of Community Nutrition: 3 semester hours.

Introduction to nutritional programming and education in community and public health settings. Emphasis on principles of needs assessments, program planning, implementation and evaluation. Discussion of national nutrition status, food insecurity and identification of those at highest risk. PREREQ: NTD 3360, or NTD 2239 and permission of instructor. F

NTD 4408 Applications in Community Nutrition: 3 semester hours.

Application of nutritional programming and education in community and public health settings. Emphasis on conducting needs assessments, program planning, implementation and evaluation, nutrition presentations and nutrition counseling skills development. PREREQ: NTD 4407. S

NTD 4409 Professional Readings: 1-3 semester hours.

Identification and investigation of conceptual ideas about the relationship of programs, trends, legislation, and developments in food and nutrition. PREREQ: Permission of instructor. D

NTD 4410 Food Service Systems Management: 3 semester hours.

Principles and concepts of foodservice management planning, organization, and controls. Development of skills through projects in foodservice facilities. PREREQ: NTD 3312 and NTD 3312L. COREQ: NTD 4410L. S

NTD 4410L Food Service Systems Management Laboratory: 1 semester hour.

Practical application of foodservice management skills in various facilities. COREQ: NTD 4410. S

NTD 4439 Sports Nutrition: 3 semester hours.

Nutrition recommendations for competitive and recreational athletic performance. Rationale for nutrition practices through an examination of individual nutrient metabolism. Controversies and misinformation addressed. PREREQ: NTD 2239. D

NTD 4457 Experimental Foods: 3 semester hours.

Development of experimental methods and their application to cookery and food technology; preparation of student for independent investigation in foods; acquaintance with literature in the field. Two hours lecture/four hours laboratory. PREREQ: Junior standing and NTD 1104. F

NTD 4461 Nutritional Biochemistry I: 3 semester hours.

Advanced study of nutrition science, including protein, carbohydrate, lipid, vitamin, and mineral metabolism. Introduction to research methodology and professional literature. PREREQ: NTD 2239, CHEM 1101, CHEM 1102, and CHEM 1103 or higher levels of chemistry including inorganic, organic, and biochemistry. F

NTD 4470 Dietetics Senior Seminar: 2 semester hours.

Current issues in food and nutrition. Discussion of research and application to practice. PREREQ: Senior in Dietetics. F

NTD 4481 Special Problems in Nutrition and Dietetics: 1-2 semester hours.

Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: Permission of instructor. D

NTD 4485 Nutritional Biochemistry II: 3 semester hours.

Human metabolism in health and disease. Emphasizes interrelationships among horrmones, carbohydrates, proteins, lipids, vitamins and minerals within tissues and organs. PREREQ: NTD 4461 or permission of instructor. S

NTD 4486 Dietetic Internship Seminar I: 6 semester hours.

Advanced studies in given areas of community nutrition, clinical nutrition and food systems management. Students investigate and present current research problems. Oral and written reports required. Graded S/U. COREQ: NTD 4488. F

NTD 4487 Dietetic Internship Seminar II: 6 semester hours.

Advanced studies in given areas of community nutrition, clinical nutrition and food systems management. Students investigate and present current research problems. Oral and written reports required. Graded S/U. PREREQ: NTD 4486 and NTD 4488. COREQ: NTD 4489. S

NTD 4488 Internship in Dietetics I: 11 semester hours.

Supervised field experience at regional health care facilities, food service establishments, and community programs. Graded S/U. PREREQ: Admission into Dietetic Internship program. COREQ: NTD 4486. F

NTD 4489 Internship in Dietetics II: 11 semester hours.

Continuation of NTD 4488 with supervised field experience at regional health care facilities and food service establishments and community programs. Emphasis on entry level skills in clinical, community, and administrative dietetics. Graded S/U. PREREQ: NTD 4486 and NTD 4488. COREQ: NTD 4487. S

NTD 4492 Special Problems in Nutrition and Dietetics: 1-2 semester hours.

Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: Permission of instructor. D

NTD 4495 Dental Nutrition: 1 semester hour.

This course reviews the role of nutrition in attaining and maintaining optimum oral health. The course explores how the essential nutrients influence oral health, nutrition in special populations, and nutrition and disease processes that can influence oral health. This course is only available to students in the Idaho Dental Education Program in the Department of Dental Science. S

Back to Top