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Nutrition & Dietetics AS

Total Credit Hours: 64

Nutrition and Dietetics is a transfer program that meets the requirements of the SUNY Dietetics Transfer Pathway. Students who complete this program will be well-positioned to finish the baccalaureate degree with two years of additional study at a SUNY transfer institution and to pursue careers in the fields of dietetics and nutritional care. Additional transfer opportunities are available on the successful completion of this pathway.
Goals & Outcomes
Goal 1 To provide a sound academic curriculum for transfer to a baccalaureate institution
  • 1a. The Nutrition and Dietetics Program will conform to the requirements of the SUNY Dietetics Pathway
  • 1b. Graduates will meet the SUNY requirements in general education by completing at least 7 of the 10 SUNY GE silos.
Goal 2 To prepare students to recognize how a variety of sciences interface so that the complexity of nutritional sciences can be understood
  • 2a. Students will demonstrate how N/D interfaces with other sciences by organizing scientific information, evaluating alternatives, and reaching logical conclusions regarding nutritional analysis.
  • 2b. Students will be able to demonstrate the ability to weigh and measure ingredients with accuracy.
Goal 3 To prepare students to effectively communicate, both orally and in the written form
  • 3a. Students will prepare and present several oral presentations.
  • 3b. Students will write clear and concise laboratory reports.
Goal 4 To prepare students to think and solve problems relating to nutrition
  • 4a. Students will demonstrate problem solving techniques through analysis of case studies.
  • 4b. Students will collect, analyze, integrate, and formalize data in a variety of classes in the curriculum.
Goal 5 To prepare students to investigate scientific problems in a group setting
  • 5a. Students will work collaboratively in the laboratory, demonstrating skill toward the completion of common project.
Goal 6 To prepare students to demonstrate information literacy
  • 6a. Students will use traditional and contemporary information technology.
  • 6b. Students will identify, access, and appropriately use authoritative sources of information.
First Semester
1.0
ED100 College Seminar
This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study. See when this course is offered ...
3.0
BI151 Nutrition & Dietetics 1
This course provides a general understanding of the science of nutrition. Topics include nutrients, nutrient requirements, food sourses, food safety dietary assessments, the role that nutrients play in maintaining health and physical well-being, and physiological functions such as digestion, absorption, and metabolism of nutrients. This course is for Nutrition and Dietetics majors. Prerequisite: High school chemistry or equivalent. See when this course is offered ...
4.0
BI216 Human Anatomy & Physiology 1
This course covers the structure and function of the human organism and the regulatory processes that operate within a living system. It introduces general anatomical, physiological, and chemical organization, and includes the integumentary (skin), skeletal, muscular, and nervous systems. Laboratories involve vertebrate dissection, the use of prosected human cadavers and human skeletal materials, microscope work, non-invasive human experimentation, and possibly animal experimentation. Prerequisite: One year of high school chemistry or equivalent preparation, or permission from the Dean of Life and Health Sciences. High School Biology or its equivalent recommended. Students enrolled in Life and Health Sciences Center programs are recommended to complete this course before beginning their specialized program coursework. See when this course is offered ...
3.0
EN101 English 1: Composition
EN101 English 1: Composition C-3 Cr-3 This course focuses on several kinds of writing-self-expressive, informative, and argumentative/persuasive, and others. A minimum of five essay compositions are required. The course emphasizes the composition of clear, correct, and effective prose required in a variety of professions and occupations.Prerequisites: The required developmental reading (DS051 Essential Reading & Study Skills, or SL115 ESL4: Advanced Reading), and/or writing courses (EN099 Introduction to College English or SL116 ESL4: Advanced Composition) or permission of the instructor or designee. Student Learning Outcomes: 1) Demonstrate the ability to communicate ideas in a clear and concise manner through informative, argumentative, formal and informal writing at a level suitable for successful college students. 2) Develop a practical and fundamental understanding of the relationship and interaction between the writer and the reader while exploring human knowledge, values, ethics, language, and social institutions. 3) Broaden the student’s intellectual autonomy and their ability to use language for the purposes of reading, writing, learning, communicating, and critical thinking. 4) Gain a practical understanding of primary and secondary sources and how to properly utilize and cite these sources. 5) Discuss the history and methodology of rhetoric and composition. 6) Exhibit clear concise writing skills in both professional and academic writing. 7) Achieve a level of writing fluency satisfactory for success in college courses. 8) Display a clear understanding of proper documentation procedures to avoid plagiarism. See when this course is offered ...
4.0
BI141 General Biology 1
This is the first of a two-semester course dealing with the central concepts of biology. Topics include the chemical and cellular basis of life, energy transformations, plant structure related to function, and plant reproduction. Laboratory exercises mirror lecture topics. Prerequisite: One year of laboratory science in high school or permission from the Dean of Life and Health Sciences. See when this course is offered ...
0.5
PEXXX Physical Education Elective
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Second Semester
BI251 Nutrition Across Lifespan
3.0
4.0
BI217 Human Anatomy & Physiology 2
This course, which is a continuation of BI216 Human Anatomy & Physiology 1, involves the study of structure, function, and regulation in the human organism. Topics include blood, peripheral nerves, the cardiovascular system, lymphatics, the respiratory system, the excretory system, the endocrine system, the reproductive systems, the digestive system, and metabolism. Laboratories involve vertebrate dissection, the use of prosected human cadavers and human skeletal materials, microscope work, non-invasive human experimentation, and possibly animal experimentation. Prerequisite: BI216 Human Anatomy & Physiology 1, permission from the Dean of Life and Health Sciences.. Students enrolled in Life and Health Sciences Center programs are recommended to complete this course before beginning their specialized program coursework. Students with transfer credit for BI216 Anatomy and Physiology 1 must complete a three-hour orientation to the use of prosected human cadavers before participating in the BI217 Human Anatomy and Physiology 2 laboratory. Transfer students must meet with the Associate Dean of Mathematics and Natural Sciences. See when this course is offered ...
3.0
EN102 English 2:Idea&Values Lit
This course encourages a deeper understanding of human nature and the human condition through the study of ideas and values expressed in imaginative literature. Emphasis is placed on the use and development of critical thinking and language skills. Library-oriented research is required. Prerequisite: EN101 English 1: Composition or EN106 English 1: Composition and Reading. See when this course is offered ...
3.0
FS150 Safety & Sanitation
This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association. See when this course is offered ...
4.0
MA125 College Algebra & Trig
This course prepares students for MA150 Precalculus. Topics include linear and quadratic equations; inequalities; rational expressions; trigonometric functions; graphs of linear, quadratic, piecewise, and trigonometric functions; and, systems of equations. Algebraic and trigonometric manipulations and problem-solving are emphasized. Prerequisite: An appropriate placement test result or MA115 Intermediate Mathematics. See when this course is offered ...
0.5
PEXXX Physical Education Elective
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Third Semester
3.0
AC110 Principles of Accounting
This course, intended for non-accounting majors, is an introduction to the fundamental accounting concepts and principles used to analyze and record business transactions. Topics include the accounting cycle, accounting for service and merchandising businesses, special journals, payroll, banking and internal controls, and inventory methods. See when this course is offered ...
4.0
CH141 General Chemistry 1
This course introduces to the field of chemistry for science and engineering students. Topics include dimensional analysis, stoichiometry, periodicity, atomic structure and bonding, the states of matter, solutions, and acid and base concepts. The laboratory exercises exemplify chemical principles and develop individual problem-solving abilities. The laboratory experience includes preparation of the laboratory report and notebook. Prerequisites: High School Chemistry; and an appropriate Mathematics Placement test result, or MA121 Fundamentals of College Mathematics 1, or MA139 College Algebra or a corequisite of MA125 College Algebra and Trigonometry. See when this course is offered ...
4.0
FS111 Food Preparation 1
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation. See when this course is offered ...
3.0
MA110 Elementary Statistics
This course introduces probability and statistics. Topics include graphs, tables, frequency distributions, measures of central tendency and dispersion, normal distribution, correlation and regression, probability, and inferential statistics. This course is available in two formats: lecture only, or lecture plus laboratory using technology. Prerequisite: An appropriate placement test result or MA090 Essential Math Skills or MA 091 Introductory Algebra, or MA096 Mathematical Literacy. See when this course is offered ...
Social Science Elective
3.0
0.5
PEXXX Physical Education Elective
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Fourth Semester
Natural Science Elective
4.0
3.0
HI101 History of Civ 1
This course introduces the nature and study of history, and covers the emergence and development of Eurasian civilization to about 1500 A.D. in the Near East, India, China, Europe, the Western Hemisphere, and Africa. Attention is given to religion in these civilizations and on the rise of the West to a position of world power during the Middle Ages. See when this course is offered ...
3.0
IS101 Computers and Society
This course provides knowledge of relevant computer skills and a solid foundation in the terminology and concepts of computer technology. Experience is provided with a variety of microcomputer software applications, including word processing, electronic spreadsheets, graphics, file management, and integrated software. Concepts and terms focus on preparing for a technologically oriented society and using the computer as a tool for productivity, research, and communication. See when this course is offered ...
3.0
FS131 Food Bev & Labr Cost Cntrl
This course introduces the methods, tools, and procedures used to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry. See when this course is offered ...
0.5
PEXXX Physical Education Elective
A wide variety of credit courses including but not limited to swimming, fitness center, badminton, tennis, golf, bowling and aerobic dance. See when this course is offered ...
Footnotes:
Some transfer agreements at four-year institutions may require Biological Chemistry, Organic Chemistry or Biochemistry, which could mean that CH141-142 would be taken during the first year.


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