Course Reflections

Nutrition 1000: Introduction to Nutrition

Course Description: Includes learning about nutrients, their food sources and functions in the
body; application to planning adequate diet through life cycle.
This was the first nutrition I have ever taken and this course made me realize how much I enjoy
learning about nutrition and it made me change my major to Applied Nutrition in Dietetics. This
course helped me learn a good background of how to be healthier person when choosing between
the different types of nutrients.

Nutrition 2200/2250: Science of Food I and Science of Food II

Course Description: Scientific principles applied to selection, storage and preparation of foods
with emphasis on food macromolecules. It offers an introduction to consumer food regulation
and sensory analysis. Scientific principles applied to selection, storage, and preparation of foods.
This course helped me realize how much work scientists go through in order to receive
quantifiable results. It taught me how to become a more effective writer when it comes to
looking up review articles and literature reviews. I also learned how to properly write a
laboratory report on different food labs such as comparing and contrasting the desirableness of
different cakes and pastries and how cooking times and ingredients can vastly affect those results.

Nutrition 3000 : Nutrient Metabolism

Course Description: Examination of the macro- and micronutrients from a scientific standpoint,
including their digestion, metabolism, and utilization at the cellular level. It also offers an
evaluation of the recommended intake for the prevention of chronic disease and health
maintenance.
I learned the main purpose to nutrients and how they affect the body. I learned the pathways of
foods and how/where it travels in order to have a proper energy output of ATP. This class was
very beneficial for me because we also had to learn every single micro- and macronutrient of
nutrients, vitamins, and minerals. For example, this made me realize why eating spinach over
carrots for certain deficiencies/diseases were important.

Nutrition 3300: Principles of Quantity Food Production and Purchasing

Course Description: Food purchasing and preparation principles applied to large quantity food
production, menu planning, recipe standardization, food cost, and service in institutions.
Learning the difference in how to make food in large bulk quantities versus a family of 8 really
was an eye opener for me. I never thought about what it really takes to feed 50 (or more) people.
Food safety was the most important and applicable
Nutrition 3100: Medical Nutrition Therapy I
Course Description: Medical nutrition therapy is associated with the prevention and treatment of
disease, including overweight/obesity, hypertension, hyperlipidemia, diabetes mellitus, and
kidney disease.
This is the class that first made me realize how important nutrition is for people who have major
and minor disease/cancers. I learned the top 6 problems in America related to nutrition and how
to help cure those problems.

Nutrition 4100: Medical Nutrition Therapy II

Course Description: Medical nutrition therapy associated with the prevention and treatment of
disease, including gastrointestinal, pulmonary, and wasting diseases. Enteral and parenteral
nutrition.
This class was the number one class for me in which I retained the most knowledge. This was
because we worked in groups every week and each group member had to make a handout related
to the specific disease we were currently working on. We also did a group presentation on a
specific disease as well as an individual project/presentation. The other group presentations were
more of a group leading the class through a discussion which was pertinent in learning new
information because the discussion was a great learning tool for thinking outside the box. This
class applied the Nutrition Care Process the most and was very beneficial when it came down to
solving problems in case studies and ADIME notes.
Nutrition 4920: Nutrition Counseling Practicum
Course Description: Offers the opportunity for students to counsel client(s) in a one-on-one and
group format under the supervision of a registered dietitian; including assessment, treatment,
evaluation and follow-up in out-patient care.
This course was the best course for one-on-one client-interactions. I got the most experience out
of this class because I got to personalize my sessions by using everything Ive learned in

previous nutrition, science, and communication classes. I worked with one client who had a lot
of health problems, which was a challenge but a great learning experience.

Nutrition 4901: Food and Nutrition Sciences Senior Seminar

Course Description: Examines the latest trends in the fields of food, nutrition, and applied
nutrition. It 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.
This course was a great experience for anyone in the health/medical field because it makes you
get out of your comfort zone and experience talking with your classmates as well as getting you
set up for success for your careers to come. Its not just for Dietetic students, but for other related
health science majors too. This class helps you sculpt and mold your portfolio which includes a
personal statement, resume, and how to be a more professional and advertised individual.