Human Nutrition (HMNT)

Management of resources in selection, purchasing, preparation and serving of foods. Basic principles and fundamental knowledge of standard food preparation are included. Meals and special occasion menus which meet the dietary needs of family members are planned, prepared and served.

Fee: $20.00

Understand the process and expectations in the Didactic Program in Dietetics at TAMUK. Offer assistance in the understanding the importance of mentoring and precepting others. Demonstrate how to evaluate and use professional literature to make ethical and evidence based practice decisions and help to understand the governance of nutrition and dietetics practice. Gain experience that focuses on assessment of nutritional status of an individual.

Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. Prerequisite: 4 semester hours of Biology or Chemistry.

An in-depth study of the normal growth, development and nutrition associated with pregnancy, infancy, childhood, adolescence, adulthood and aging. Review of appropriate nutritional assessment methods. Prerequisite: junior standing.

Food preparation designed to consolidate previous food studies and to develop experimental attitudes and techniques. Emphasis is placed on basic scientific principles. Includes fundamentals of quality assurance and the various subjective and objective methods of evaluation. Prerequisites: CHEM 2421 (or CHEM 3123 and CHEM 3323), HMNT 1350.

Fee: $20.00

Fundamentals of nutritional assessment techniques and management of diseases of infancy and childhood, diabetes, diseases of the heart, diseases of the upper and lower GI tract. Emphasis on physiology as related to disease and practical application of nutritional support. Includes case studies, practice problems, counseling methods and documentation. Prerequisites: Credit in HMNT 2150 and HMNT 2350 with a minimum grade of "C".

Advanced study of medical nutrition therapy. Course includes fundamentals of enteral and parenteral support and study of physiology as related to acute and chronic kidney disease, surgery, liver disease and acid/base balance. Prerequisite: Credit in HMNT 2150, HMNT 2350, and HMNT 3353 with a minimum grade of "C".

Provide step-by-step approach guide for entry-level practitioners through basic components of changing food behavior and improving nutritional status. Prerequisites: HMNT 2350 is required (Recommended to take HMNT 3353 & HMNT 3363 prior to taking this course).

Study of the influence of socioeconomic, cultural and psychological trends, issues and other impacts on food and nutrition behaviors of individuals and communities.

Global overview of agencies from community to international levels with emphasis on planning, marketing, implementing and evaluating nutrition programs. Prerequisites: Credit in HMNT 2150, HMNT 2350 and HMNT 3353 with a minimum grade of "C".

Meal planning, food purchasing and preparation of food in large quantities. Introduction to systems management and employer-employee relations. Prerequisite: Credit in HMNT 1350 with a minimum grade of "C".

Fee: $20.00

Advanced studies in institutional foodservice administration including computer applications in foodservice management. Prerequisites: Credit in HMNT 4360 with a minimum grade of "C".

Study of nutrients and their relation to the chemistry and physiology of the human body, including metabolism of energy and macronutrients in chronic diseases. Analysis and interpretation of current nutrition research. Prerequisites: CHEM 1312, CHEM 1112, credit in HMNT 2150 and HMNT 2350 with a minimum grade of "C", or permission of instructor.

Study of nutrients and their relation to the chemistry and physiology of the human body, including regulatory nutrients and micronutrients and homoestatic maintenance in chronic diseases. Analysis and interpretation of current nutrition research. Prerequisites: Credit in HMNT 4367 with a minimum grade of "C", or permission of instructor.

Detailed study of one or more specific sub-disciplines of human nutrition. Course may be repeated for credit when topic changes. Prerequisite: Junior-level (or higher) standing.