May 10, 2024  
2011-2013 Undergradate & Graduate Bulletin 
    
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2011-2013 Undergradate & Graduate Bulletin [ARCHIVED PUBLICATION]

Course Descriptions

 

English
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  • ENG 419 - Advanced Grant Writing

    Credits: 3

    This course applies the fundamentals and theory of grant writing to a client-based project with non-profit or not-for-profit local organizations in a service-learning environment. Students will work with the client to locate sources of funding, prepare the grant proposal, and submit the grant application to the appropriate agency. Classroom instruction will include rhetorical analysis of the grant-writing situation broadly allowing them to apply principles of effective grant writing to a specific client and grant situation. English 419 also emphasizes the effective management of collaborative writing and client-based projects. Prereq: ENG 319  or permission of instructor. This course is repeatable up to six hours for the Rhetoric and Writing emphasis.


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Finance
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Food and Nutrition

Following certain course descriptions are the designations: F, Sp, Su. These indicate the semesters fall, spring, summer in which the course is normally offered and are intended as an aid to students planning their programs of study.
  
  

  • NUTR 205 - The Profession of Dietetics

    Credits: 1

    This course provides students with a general overview of the history, philosophy, and practice of dietetics and how dietitians collaborate with other disciplines. Students gain a beginning understanding of the Commission of Accreditation of Dietetic Education standards, the American Dietetic Association (ADA) scope of practice, the code of ethics, and advocacy methods. The students will recognize state and national credentialing requirements and life-long learning needs. Current issues in dietetics and healthcare will be discussed, such as evidence-based practice, the nutrition care process, and informatics. Prereq: NUTR 203 . Term(s) Offered (F=Fall, Sp=Spring, Su=Summer): Sp.


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  • NUTR 376 - Principles and Applications in Nutrition

    Credits: 3

    Principles and applications in nutrition emphasizes the relationships among the nutrients and how homeostasis relationships are maintained in the healthy person. Students will learn more about themselves and their health in an effort to use this knowledge to improve their health. This knowledge of nutrition will allow students to personalize information to fit their lifestyle. Special attention to nutrition for the developing human and lectures focusing on nutrition counseling will address the needs of dental hygiene students and other health professionals seeking concepts in applied nutrition. Prereq: MATH 108  and CHEM 107  recommended. Term(s) Offered (F=Fall, Sp=Spring, Su=Summer): F, Sp, Su.


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  • NUTR 381 - Quantity Food Production and Purchasing

    Credits: 4

    This course provides application of the principles of nutrition and food production in meal service from both a family social unit and the broad spectrum of food service. This course will focus on different stages of food service from menu planning and recipe conversion through the end result of serving the food. Special consideration will be given to meeting nutritional needs, food safety, cultural diversification, and consumer satisfaction. Purchasing and inventory techniques will be examined. In conjunction with the University of Southern Indiana Food Service and other food service establishments, this course will include a practicum in management. Includes a laboratory. Prereq: NUTR 285  and BIOL 141 , BIOL 133 , or BIOL 122 . Term(s) Offered (F=Fall, Sp=Spring, Su=Summer): F.


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