Nutrition and Dietetics Department Chair: Mrs. Maribel Balagtas, MPH, DrPh (in progress Objectives 1. To adequately equip the students with fundamental knowledge, attitude, and skills in foods, nutrition, dietetics, management and allied fields. 2. To prepare students for the responsibilities of teaching, food nutrition research, hospital dietetics, commercial food service, and public health/community nutrition. 3. To imbue the students with the ideals, aspirations, and traditions of Philippine Life and Culture, to guide them in improving the state of nutrition in the country. 4. To develop in the students an understanding of the relationship of diet and health as outlined in the Spirit of Prophecy. Course Offering: Bachelor of Scjience in Nutrition and Dietetics FIRST YEAR First Semester ENGL 101 Communication Arts I 3 FILI 111 Komunikasyon sa Akademikong Fil. 3 MATH 111 College Algebra 3 CHEM General Inorganic Chemistry 3 CHEM General Inorganic Chemistry 2 PSYC 111 General Psychology 3 PHED P.E. I 2 RELB 110 Life and Teachings of Jesus 3 VOED 101 Food Production 2 NSTP I 1.5 FORA Nutrition Majors Forum (1) Chapel Period (1) Total 25.5 Second Semester ENGL 102 Communication Arts II 3 FILI 122 Pagbasa at Pagsulat Patungo sa Pagsasaliksik 3 MATH 112 Introduction to Statistics 3 CHEM Organic Chemistry 3 CHEM Organic Chemistry 2 HIST 101 Philippine History, Roots & Development 3 PHED P.E. II 2 RELB 113 Christian Beliefs 3 VOED Cooking or Baking 2 NSTP I 1.5 FORA Nutrition Majors Forum (1) Chapel Period (1) Total 24 Summer Fund. of Microcomputer Application 3 SOSC 102 Politics & Gov. w/ Phil. Constitution 3 BIOL 100 Biological Science 3 Total 9 SECOND YEAR First Semester FNDT 211 Basic Foods 2 FNDT 212 Basic Foods Laboratory 1 HCND 210 Health Care 3 HCND 211 Health Care Laboratory 2 HC 003 Health Economics w/ TLR 3 CHEM Biochemistry 3 CHEM Biochemistry 2 LITT 201 Philippine Literature 3 PHED P.E. III 2 RELB 123 Denominational History 3 WOED 101 Work -ed (2) FORA Nutrition Majors Forum (1) Chapel Period (1) Total 24 Second Semester FNDT 221 Basic Nutrition 2 FNDTL 222 Basic Nutrition Laboratory 1 FNDT 223 Meal Management 2 FNDT 224 Meal Management Laboratory 1 BIOL 303 Microbiology and Parasitology 3 BIOL 125 Human Anatomy & Physiology 3 BIOL 125L Human Anatomy & Physiology 2 ENGL 202 Reading and Speech 3 PHED P.E. IV 2 EDUG 210 Principles and Methods of Teaching 3 WOED 102 Work -ed (2) FORA Nutrition Majors Forum (1) Chapel Period (1) Total 22 THIRD YEAR First Semester FNDT 311 Nutrition in the Life Stages (Lecture) 2 FNDT 312 Nutrition in the Life Stages (Laboratory) 1 FNDT 313 Fund. of Food Technology (Lecture) 2 FNDT 314 Fund. of Food Technology (Laboratory) 1 SOSC 201 Life and Works of Rizal 3 ENGL 301 Advance English Grammar 3 Principles of Bookkeeping 3 MUCH 106 Ministry of Music 2 SOSC 202 Society and Culture w/ Family Plan. 3 RELB 124 Philosophy of Adventist Education 2 PHYS 231 General Physics 3 FORA Nutrition Majors Forum (1) Chapel Period (1) Total 25 Second Semester FNDT 321 Assessment of Nut'l Status (Lecture) 2 FNDT 322 Assessment of Nut'l Status (Laboratory) 1 FNDT 323 Food Service System I (Lecture) 2 FNDT 324 Food Service System I (Laboratory) 1 FNDT 325 Nutrition Therapy I (Lecture) 2 FNDT 326 Nutrition Therapy I (Laboratory) 1 RELB 220 Daniel and Revelation 3 ENGL 305 Technical and Scientific Writing 3 FAHU 220 Humanities 3 RELB 216 Personal Evangelism 2 LITT 404 World Literature 3 FORA Nutrition Majors Forum (1) Chapel Period (1) Total 23 FOURTH YEAR First Semester FNDT 411 Food and Nutrition Research (Lecture) 2 FNDT 412 Food and Nutrition Research (Laboratory) 1 FNDT 413 Public Health Nutrition 3 FNDT 414 Nutrition Education (Lecture) 2 FNDT 415 Nutrition Education (Laboratory) 1 FNDT 416 Foodservice System II (Lecture) 2 FNDT 417 Foodservice System II (Laboratory) 1 FNDT 418 Nutrition Therapy II (Lecture) 2 FNDT 419 Nutrition Therapy II (Laboratory) 1 SOSC 401 Logic with Critical Thinking 3 SOSC 301 Philosophy of Man 3 FORA Nutrition Majors Forum (1) Chapel Period (1) Total 21 Second Semester Supervised Field Experiences: FNDT 421 Hospital (200 Hrs.) 4 FNDT 422 Foodservice (150hrs.) 3 FNDT 423 Community (250 hrs.) 5 Board Review 5 Total 12 Nutrition and Dietetics 2007 Curriculum A. General Education Requirements 84 1. English ` 12 English I (Communication Arts I) 3 English II (Communication Arts 2) 3 Reading and Speech 3 Technical and Scientific Writing 3 2. Literature 6 3. Filipino 6 Filipino I (Komunikasyon sa Akadmekong Filipino) 3 Filipino II (Pagbasa at Pagsulat Patungo sa Pananaliksik) 3 4. Mathematics/Computer 9 College Algebra 3 Intro. To Statistics 3 Fundamentals of Micro Computer 3 5. Natural Science 11 General Inorganic Chemistry Lec 3 General Inorganic Chemistry Lab 2 Physics 3 Biological Science 3 6. Humanities 6 Introduction to Humanities 3 Philosophy of Man 3 7. Social Science 15 Politics & Gov. w/ Phil. Constitution 3 Health Economics w/ LRT 3 General Psychology 3 Society and Culture w/ FP/HIV(AIDS) 3 Logic with Critical Thinking 3 8. Mandated subjects 6 9. Physical Education 8 10. Additional GE courses 5 Health Care with RLE 5 B. Internal Requirements 25 1. NSTP 3 2. Vocational Education 4 3. Religion 18 C. Major Courses 51 1. Nutrition and Dietetics 24 Basic Nutrition Lec 2 Basic Nutrition Lab 1 Nutrition in the Life Stages Lec 2 Nutrition in the Life Stages Lab 1 Nutrition Therapy I Lec 2 Nutrition Therapy I Lab 1 Nutrition Therapy II Lec 2 Nutrition Therapy II Lab 1 Public Health Nutrition 3 Assessment of Nutritional Status Lec 2 Assessment of Nutritional Status Lab 1 Food and Nutrition Research Lec 2 Food and Nutrition Research Lab 1 Nutrition Education Lec 2 Nutrition Education Lab 1 2. Foods 9 Basic Foods Lec 2 Basic Foods Lab 1 Meal Management Lec 2 Meal Management Lab 1 Fundamentals of Food Technology Lec 2 Fundamentals of Food Technology Lab 1 3. Institutional Management Subjects 6 Food Service System I Lec 2 Food Service System I Lab 1 Foodservice System II Lec 2 Foodservice System II Lab 1 4. Supervised Field Experience 12 Hospital (200 Hrs.) 4 Foodservice (150 hrs.) 3 Community (250 hrs.) 5 Cognates 27 Organic Chemistry Lec 3 Organic Chemistry Lab 2 Biochemistry Lec 3 Biochemistry Lab 2 Human Anatomy & Physiology Lec 3 Human Anatomy & Physiology Lab 2 Microbiology and Parasitology 3 Bookkeeping 3 Principles and Methods of Teaching 3 Elective 3 Advance Grammar English 3 Total 184 COURSE DESCRIPTION FNDT 211/212 BASIC FOODS (Lecture/Laboratory) (3 units). This course contains the principles in the preparation and cooking of different classes of food, their composition, structure and market forms. Emphasis is given on the principles underlying preparation and cooking in order to maintain quality, palatability, nutritive value and acceptability of meals. Laboratory experience will include the preparation of basic recipes to apply the above principles. (2 hours lecture & 3 hours laboratory per week) Pre-requisites: General and Inorganic Chemistry FNDT 223/224 MEAL MANAGEMENT (Lecture/Laboratory) (3 units). The course deals with the principles of planning, procurement, preparation, storage and service of nutritious and adequate meals for the family, and for special occasions, emphasis on economy, sanitation, nutrition, and aesthetics. Laboratory experience will include application of the above principles using local and foreign dishes. (2 hrs lecture; 3 hrs laboratory) Prerequisites: Basic Foods, Basic Nutrition FNDT 313/314 FUNDAMENTALS OF FOOD TECHNOLOGY (Lecture/Laboratory) (3 units). Principles of physical, chemical and biochemical changes in Foods as they undergo various stages of food processing and storage are discussed in this course. Emphasis is given to food preservation techniques at the home and community levels using indigenous foods in the laboratory for applying the principles and methods of processing. (2 hours lecture and 3 hours laboratory per week) Prerequisites: Basic Foods, General Microbiology or its equivalent FNDT 221 BASIC NUTRITION (Lecture) (2 units). The course centers on the fundamentals of nutrition science as they relate to human life and growth. It includes the study of nutrients – their nature, functions, interrelationships and utilization in the body, food sources, requirements and deficiencies. Laboratory experience includes use of dietary tools in the planning of nutritionally adequate meals. (2 hours lecture and 3 hours laboratory per week) Prerequisites: Basic Foods, Health Care 1, Human Anatomy and Physiology FNDT 222 BASIC NUTRITION (Laboratory) (1 unit). The course provide experiences in the use of basic tools in Nutrition; techniques in the planning and evaluation of nutritionally adequate meals at different economic levels, estimation of nutrient content of food based on FCT and FEL, and discussions on basic nutrition issues. Prerequisites: Basic Foods, Human Anatomy and Physiology FNDT 311/312 NUTRITION IN THE LIFE STAGES (Lecture/Laboratory) (3 units). The course discusses the role of food, nutrition and nutritional requirements in growth and development, and the maintenance of health throughout the lifespan. Emphasis is given the nutritional needs and dietary planning for the vulnerable groups, their common nutritional problems and appropriate management. (2 hours lecture, 3 hours laboratory) Duration: 18 weeks (36 hours lecture; 54 hours laboratory) FNDT 325/326 NUTRITION THERAPY 1 (Lecture/Laboratory) (3 units). The course deals with the principles and procedures on the use of food for therapeutic purposes in the management of persons suffering from a disease. Emphasis will be given to dietary modifications for various therapeutic requirements. Attention will also be given on the maintenance of proper nutrition. Medical and alternative therapies of disease conditions are discussed. (2 hours lecture and 3 hours laboratory per week) Prerequisites: Basic Nutrition, Meal Management, Nutrition in the Life Stages FNDT 418/419 NUTRITION THERAPY 2 (Lecture/Laboratory) (3 units). This course is a continuation of Nutrition Therapy 1. It emphasizes on the latest methods in the nutritional management of various clinical disorders, Medical and alternative therapies of disease conditions are discussed. Laboratory experience will include the calculation, planning, preparation and evaluation of therapeutic diets, preparation of dietary materials and teaching plans for instructions as well as actual instruction of modified diets. (2 hours lecture and 3 hours laboratory per week) Prerequisites: Nutrition Therapy 1 FNDT 321/322 ASSESSMENT of NUTRITIONAL STATUS (Lecture/Laboratory) (3 units). The principles and methods of measuring and evaluating the nutritional status of individuals and populations groups both in clinical and public health setting are discussed in this course. Laboratory experience will focus on anthropometric and dietary methods of nutritional assessment (2 hours lecture and 3 hours laboratory per week) Prerequisite: Nutrition in the Life Stages FNDT 413 PUBLIC HEALTH NUTRITION (3 units). The course discusses the ecology of nutrition. It deals with the theories, principles and methods of community diagnosis and management of nutrition programs. (3 hours lecture per week) Prerequisite: Assessment of Nutritional Status FNDT 414/415 NUTRITION EDUCATION (Lecture/Laboratory) (3 units). This course involves a study of the principles, teaching techniques and current trends applicable to the dissemination of nutrition information to individuals or groups at all levels. It includes practical training in the planning, implementation of nutrition education programs. (2 hours lecture and 3 hours laboratory per week) Prerequisites: Basic Foods, Basic Nutrition, Meal Management, Nutrition in the Life Cycle, Assessment of Nutritional Status, Principles and Strategies of Teaching FNDT 411/412 FOOD AND NUTRITION RESEARCH (3 units). Research principles and methodologies applicable to food and nutrition. (2 hours lecture & 3 hours lab/week) Pre-requisite: Basic Statistics, Technical Writing, Food Service System I, Nutrition Therapy I FNDT 323/324 FOODSERVICE SYSTEM I (Lecture/Laboratory) (3 units). The course includes the principles, techniques and management of large-scale food production particularly on the phases of foodservice cycle: menu planning, purchasing, receiving, storage and issuance, pre-preparation, production, merchandising and service, food safety and sanitation and cost control. Laboratory experiences include cycle menu planning, standardization and quantification of recipes, portion control and utilization of leftover food. (2 hrs lecture; 3 hrs laboratory) Prerequisites: Meal Management, General Microbiology and Parasitology, Bookkeeping FNDT 416/417 FOODSERVICE SYSTEM II (Lecture/Laboratory) (3 units). The course puts emphasis on personnel management, laws and regulations related foodservice institutions, catering management and emergency feeding. Basic concepts in facilities planning, layout and development of equipment specifications are included. Laboratory experiences include application of the principles and techniques in Food Service System I in an accredited facility. (2 hrs lecture and 3 hours laboratory) Prerequisites: Foodservice System I FNDT 421 HOSPITAL DIETETICS PRACTICUM (4 units). The Hospital Dietetics Practicum is a supervised practical application of principles and theories in nutrition and dietetics in a hospital setting. (200 hours) Prerequisites:The Hospital Practicum is to be taken during the last semester of the BSND curriculum upon the completion of all professional courses. FNDT 422 FOODSERVICE PRACTICUM (3 UNITS). The Food Service Practicum is a supervised practical application of principles and theories in foods and foodservice management in school, commercial, industrial, hotel or hospital foodservice institution. (150 hours) Prerequisites: The Food Service Practicum is to be taken during the last semester of the BSND Curriculum upon the completion of all professional courses. FNDT 423 COMMUNITY NUTRITION PRACTICUM (5 units). The Community Nutrition Practicum is a supervised) practical application of principles and theories in food and nutrition in a community setting through organized community efforts (250 hours). Prerequisite: The Community Nutrition Practicum is to be taken during the last semester of the BSND Curriculum upon the completion of all professional courses.
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