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9/2008 - 12/2008
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DTCS 461 - Food Science (4)
The study of the chemical, physical, and biological effects of processing, storage, and preservation on the structure, composition, palatability, and nutritive value of food. Per week: lecture 3 hours, laboratory 3 hours.
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3/2008 - 6/2008
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DTCS 321 - Nutrition and Human Metabolism (4)
Nutritional requirements and metabolism of essential nutrients for th ehuman organism at the cellular level. Focuses on macro- and micro-nutrients metabolism. Per week: lecture 4 hours.
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8/2006 - 9/2006
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DTCS 302/202 - Food Selection & Preparation (4)
The study and application of the reasons for the different techniques used in food preparation, their effects on nutrient composition, and their relation to food safety. Per week: online lecture 15 hours. laboratory 15 hours.
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3/2006 - 6/2006
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Nutrition and Human Metabolism (4)
Nutritional requirements and metabolism of essential nutrients for the human organism at the cellular level. Focus on macronutrients and micronutrients metabolism. Lecture: 4 hours/week
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1/2006 - 3/2006
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Food Science (4)
Chemical, physical, and biological effects of maturation, processing, storage, and preservation on the structure, composition, palatability, product quality, and microbial safety of food and its additives. Lecture: 3 hours/week. Lab: 2 sessions, each 3 hours/week
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8/2005 - 9/2005
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Food Selection and Preparation (4)
Foods and their nutritive values. Changes associated with maturation, preservation, table preparation, transportation, and storage in relation to food safety. This class is taught in 2-week during post-Summer session. Lecture: 15 hours/week. Lab: 15 hours/week.
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3/2005 - 6/2005
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DTCS 321 - Nutrition and Human Metabolism (4)
Nutritional requirements and metabolism of essential nutrients for the human organism at the cellular level. Focus on macronutrients and micronutrients metabolism. Per week: lecture 4 hours.
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1/2005 - 3/2005
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DTCS 461 - Food Science (4)
Chemical, physical, and biological effects of maturation, processing, storage, and preservation on the structure, composition, palatability, product quality, and microbial safety of food and its additives. Per week: lecture 3 hours, laboratory 3 hours.
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9/2004 - 12/2004
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DTCS 339 - Life-Cycle Nutrition (2)
Management of the normal nutrition needs of individuals across the lifespan. Includes focus on pregnancy, lactation, normal infant growth and development, childhood, and adolescence-with an overview of school feeding programs. Adult men's and women's health issues. Geriatrics. Per week: lecture 1 hour, practicum 3 hours.
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8/2004 - 9/2004
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DTCS 301 - Food Selection and Preparation (2)
Foods and their nutritive values. Changes associated with maturation, preservation, table preparation, transportation, and storage in relation to food safety. Per week: lecture 3 hours, practicum 3 hours.
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