Loma Linda University

Enrollment Information
Call us at: 909-558-1000

Faculty Directory
  
Martina Karunia, MPH
Assistant Professor, Nutrition and Dietetics
School of Allied Health Professions
Other LLU Classes Outside Of Schedule 
Lecture
 
9/2008 - 12/2008 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.
3/2008 - 6/2008 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.
8/2006 - 9/2006 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.
3/2006 - 6/2006 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
1/2006 - 3/2006 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
8/2005 - 9/2005 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.
3/2005 - 6/2005 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.
1/2005 - 3/2005 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.
9/2004 - 12/2004 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.
8/2004 - 9/2004 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.
Interactive Teaching
 
9/2008 - 12/2008 DTCS 302 - Food Selection & Presentation (5)
1/2006 - 3/2006 Orientation to Research in Dietetics laboratory (1)
Experience in nutrition and dietetics research, including hypothetical-formulation research methods, data collection, and presentation of findings. Lab: 3 hours/week.
Instructional Prep of New Material
 
7/2006 - 8/2006 DTCS 302/202 - Food Selection and Preparation
Production of online lecture in the form of Power Point with voice narration.
* Production of online lecture in the form of Power Point with voice narration.