1. Course Reflection Sheets
Course Prefix and Name
(credits)
Course Description How knowledge gained will
be used in future
Introduction to Nutrition
NUTR 1000
3 credit hours
Nutrients, their food sources
and functions in the body.
Application to planning
adequate diet through the
life cycle.
I will use the information I
learned in this course,
portion sizes, food sources,
RDA, UL, every day in
other nutrition courses as
well as in the field.

2. Introduction to Food
Systems
NUTR 1100
3 credit hours
Components of the food
system and all processes
that maintain our food
supply, including growing,
harvesting, processing,
packaging, transporting,
marketing, consuming, and
disposing of food/food
packages. Interaction with
food system with social,
political, economic and
natural environments.
Sustainability of the food
system, Impact of the food
system on nutritional well-
being,
I will use the information
from this course in the
future to understand the
process of processing and
harvesting foods and how it
affects policies in the US as
well as in other courses.

3. Lifespan Nutrition
NUTR 2000
3 credit hours
Examination of Nutritional
needs and unique concerns
to foster optimal growth and
development during the
lifespan including maternity
(pregnancy and lactation),
infancy, childhood,
adolescence, and older adult
years. Principles of sound
nutrition, as elucidated
through current research,
used to plan and implement
recommendations for
dietary change during these
stages of the life cycle.
I will be able to apply to
specific nutrition that I
learned for the different
populations in clinical
rotations at my internship as
well as in my own personal
career to care exclusively
for the patient presented in
front of me.

4. Food Science I & II
NUTR 2200/2220
3 credit hours each
Scientific principles applied
to selection, storage and
preparation of foods with
emphasis on food
macromolecules.
Introduction to consumer
food regulation and sensory
analysis.
Scientific principles applied
to selection, storage, and
preparation of foods.
Both course will help be to
understand the science
behind ingredients and their
combinations in order to
further be knowledgeable
about the field for my
patients. This course
sequence also allowed me to
explore my research
abilities, which is beneficial
for future research projects
for my future employer.

5. Professional Development
in Food and Nutrition
Sciences
NUTR 2990
1 credit hour
Development of an
awareness of the
philosophy, goals,
organizations, and
requirements of food,
nutrition, and applied
nutrition professions.
The knowledge gained in
this course gave me insight
on all the possibilities I
have with the RD
accreditation. I will use this
information to make
educated decisions in the
career.

6. Nutrient Metabolism
NUTR 3000
3 credit hours
Examination of the macro-
and micronutrients from a
scientific standpoint,
including their digestion,
metabolism, and utilization
at the cellular level.
Evaluation of the
recommended intake for the
prevention of chronic
disease and health
maintenance.
I will be able to apply, in
depth, digestion and
metabolism of nutrients in
order to accommodate my
patients needs. For example,
PKU.

7. Medical Nutrition Therapy I
& II
NUTR 3100/ 4100
3 credit hours each
Medical nutrition therapy
associated with the
prevention and treatment of
disease, including
overweight/obesity,
hypertension,
hyperlipidemia, diabetes
mellitus and kidney disease
Medical nutrition therapy
associated with the
prevention and treatment of
disease, including
gastrointestinal, pulmonary,
and wasting diseases,
Enteral and parenteral
nutrition.
I will be able to directly
apply this information
directly to my desired career
path in the clinical dietetics
field. This information will
allow me to use priority
modifications to treat and
care for my patients
nutritionally. I will also use
this information to better
physically assess my
patients.

8. Principles of Quantity Food
Production and Purchasing
Introduction to Food
Production
NUTR 3300/3350
3 credit hours
4 credit hours
Food purchasing and
preparation principles
applied to large quantity
food production, menu
planning, recipe
standardization, food cost,
and service in institutions.
Application of food
purchasing, quantity food
production, and food
management principles in a
commercial kitchen. Apply
food safety and sanitation
principles by participating
in HACCP plan. Use
standardized recipes and
food service equipment in
production of foods.
This lab and lecture will
help me in the future to
better understand what
happens in big production
kitchens. They also helped
me be able to work in a
kitchen and further take my
knowledge to other kitchen
related courses. I will also
use HACCP in my future
encounters in the kitchen.

9. Nutrition Counseling
NUTR 3600
1 credit hour
Introduction to the theory of
medical nutrition therapy
(MNT); communication
health and nutrition advice
to consumers; and behavior
change models used in
MNT
Through the information in
this course, I will be able to
use the concepts and
theories to effectively
counsel future clients and
patients.

10. Food and Nutrition
Sciences Senior Seminar
NUTR 4901
1 credit hour
Examines the latest trends
in the field of food,
nutrition, and applied
nutrition. Provides an
opportunity for majors in
nutrition and applied
nutrition to demonstrate
personal and professional
growth by investigating a
topic and presenting it in
class. Students lead
discussions on topics that
affect the professions and
share professional
experiences gained.
The information in this
course will help me in the
future by guiding me into
the correct and desired
career path through my
peers presentations and the
information given about the
nutrition field.

11. College Algebra
MATH 1200
4 credit hours
Equations, functions and
graphs, including linear
equations and systems,
polynomials, rational and
radical expressions,
quadratic equations,
exponential and logarithmic
functions and inequalities.
This course information will
help me in future classes
and career moves by
allowing my to interpret
important data regarding
nutrition.

12. Principles of Chemistry I
CHEM 1210
4 credit hours
Introduction to chemistry
through study f atomic and
molecular structure,
periodic table, states of
matter gases, solutions,
energy changes, acids,
bases, equilibrium, and
nuclear chemistry.
The information in this
course can be used for
future chemistry courses
and gave me a great basis
knowledge about the topic.

13. Principles of Chemistry II
CHEM 1220
4 credit hours
Organic Chemistry
CHEM 3010
3 credit hours
Designed to survey organic
chemistry and biochemistry
and their impact upon daily
existence
Designed for students who
do not require a full year in
organic chemistry. Teaches
the chemistry of the
functional groups, an
introduction to spectroscopy
and the importance of
mechanism in organic
synthesis
These two organic
chemistry classes gave me a
great background
knowledge for my nutrient
metabolism class. It will
also be further used in
future biochemistry. I will
use this information in
future courses.

14. Fundamentals of Human
Communication
COMS 1010
3 credit hours
Introductory analysis of oral
communication in human
relationships with focus on
variety od contexts
including dyadic, small
group, and public
communication
experiences.
The information from this
course will allow me to
better communicate with
future colleagues and
patients in an effective way.

15. Writing and Rhetoric I
ENG 1510
3 credit hours
Practice in composing and
revising expository essays
that are well organized,
logically coherent, and
effective for their purpose
and audience. Topics for
personal experience,
nonfiction reading and
research material.
I will be able to apply the
skills that I learned in this
course to any writing
activities in my future
career and also in future
courses.

16. General Psychology
PSY 1010
3 credit hours
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
I will be able to use the
information in the course
about the human mind to
help understand future
patients feelings and
apprehensions.

17. Principles of
Microeconomics
ECON 1030
3 credit hours
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.
The information from this
course will help me
understand what determines
price for nutrition products
such as multi vitamins or
supplemental beverages so I
can make educated choices
with my patients.

18. Human Biology I: Basic
Principles
BIOS 1030
3 credit hours
For non-majors. Humans as
biological organisms: our
origins, ecology and
inheritance, and functions
of out body systems.
I will use this course as a
great basis of information
for other biology courses in
the future.

19. Principles of Human
Anatomy and Physiology I
BIOS 1300
4 credit hours
Principles of Human
Anatomy and Physiology II
BIOS 1310
4 credit hours
Introduction to the structure
and function of the human
body in the study of cells,
tissues, and the
integumentary, skeletal,
muscular and nervous
systems.
Introduction to the structure
and function of the human
body in the study of the
digestive, urinary,
reproductive,
cardiovascular, lymphatic,
respiratory, endocrine
systems, and acid base
balance.
I will be able to understand
diseases that my future
patients will have. I will be
able to use the knowledge
of anatomy to physically
assess future patients
correctly.

20. Microbes and Humans
lecture and lab
BIOS 2210/2215
4 credit hours total
A good introduction to
microbiology for allied
health fields. Introduction to
the history and life of
microorganisms with an
emphasis on bacteria and
viruses. Discussion of the
interaction between humans
and microbes including
vaccines, antibodies,
biotechnology, immunity,
disease transmission, and
food spoilage. Overview of
infectious diseases affecting
human organ systems.
I will use this course to
better understand future
interactions between
microbes and humans and
how they can be harmful. I
will also apply this
information to cleanliness in
the work place and in the
kitchen.

21. Foundations od Accounting
ACCT 1010
3 credit hours
Introduction to the
accounting process, external
financial reporting, and
analysis. Introduction to
compound interest
concepts, Financial Literacy
concepts and budgeting.
Some managerial
accounting concepts will be
discussed.
I will use the information in
the course to help better
understand future courses.

22. Medical Terminology
HLTH 2300
3 credit hours
Medical terms associated
with body systems, disease
processes, laboratory tests
and clinical procedures
commonly used in the
health care setting.
I will use the information in
this course to better
understand doctor’s charts,
language in a health care
setting, and in future
classes.

23. Introduction to
Management
MGT 2000
3 credit hours
Understanding of and
practice in solving problems
facing managers and
administrators using
concepts and principles
from behavioral sciences
and other applicable
disciplines
The information in this
course will be beneficial for
my future interactions with
my colleagues and
superiors.

24. Human Resource
Management
MGT 3300
3 credit hours
Survey of human
management practices in
areas of human resource
planning, recruitment,
selection, training, and
development, performance
appraisal, compensation,
discipline, safety audits and
personal research. Includes
applications in employment
law and discussion of
interface of line and staff
responsibilities in
organization.
I will use the information in
this course to understand
labor laws and to make sure
that the environments in
kitchens and work areas are
legal. I will also use the
leadership components to
help organize and help
others as well.

25. Introduction to Cultural
Anthropology
ANTH 1010
3 credit hours
Students learn about the
core concepts used
in cultural anthropology and
how anthropologists study
human cultures and
societies. Consideration is
given to the relevance of
anthropological theories,
methods, and ethics in the
context of contemporary
culture change, taking into
account processes of
colonialism, globalization,
and development. Students
gain an appreciation of the
broader goals of cultural
anthropology to record
cultural patterns and
behaviors, represent a
variety of voices and
perceptions, explain cultural
processes, and develop a
fundamental understanding
of human diversity
I will use the information in
this course to better
understand cultural
differences and how to
accept them. This course
information will be very
useful for counseling
patients from different
cultures.

26. Statistics of the Behavioral
Sciences
Introduction to descriptive
and inferential statistics
with emphasis on inferential
statistics.
The information from this
course I will use in future
classes to interpret data and
to also create my own
statistic values for original
research.

27. Marketing Principles
MKT 2020
3 credit hours
Provides a broad
understanding of marketing
activities, decisions, and
terms with an emphasis on
the practices and problems
of marketing managers and
the analysis of the
marketing environment.
I will apply this information
to help market myself to
future employers.