Course Number; Name; Credits

Course Description taken from Ohio University course catalog

How will you use this knowledge to achieve your educational goal?

ENG 1510 Writing and Rhetoric I; 3 credits

Practice in composing and revising expository essays that are well organized, logically coherent, and effective for their purpose and audience. Topics from personal experience, nonfiction reading, and research material.

This class strengthened my writing and critical thinking skills. When communicating with clients in written forms, these skills will be a great asset.

EDCS 4001 Democracy, Diversity, and Education; 3 credits

Synthesizes the fields of diversity, our democratic society and education's promise for transformation and social change. Studies the social, philosophical, ideological, and historical foundations of diversity in the United States and asks how we can become transformative change agents in creating and sustaining a more diverse and educated citizenry.

This class forced me to critically consider several influences and impacts of society and why we are where we are. Through that challenge, I am more accepting and more challenging of the ideas of others. This will help me be more culturally competent, and allow me to be more flexible in my ideas.

MATH 1200 College Algebra; 4 credits

Equations, functions and graphs, including linear equations and systems, polynomials, rational and radical expressions, quadratic equations, exponential and logarithmic functions, and inequalities.

This class reviewed the basics of algebra. Algebra is the applied math used in daily life. This will be useful in every avenue I pursue through problem solving and basic math.

BIOS 1030 Human Biology I: Basic Principles; 3 credits

Humans as biological organisms: our origins, ecology, and inheritance, and functioning of our body systems.

Biology as a general sense was covered in this course. This provided a basic understanding of the body systems. This knowledge will be used in the applied sense in all of my future endeavors.

BIOS 1300 Principles of Human Anatomy and Physiology I: 4 credits

Introduction to the structure and function of the human body in the study of cells, tissues, and the integumentary, skeletal, muscular and nervous systems.

This class built off of the basics of 1030 and dealt with the structure and function at more detailed levels. This understanding will help me to understand and help client with illness.

BIOS 1310 Principles of Human Anatomy and Physiology II; 4 credits

Introduction to the structure and function of the human body in the study of the digestive, urinary, reproductive, cardiovascular, lymphatic, respiratory, endocrine systems, and acid-base balance.

Similar to the precursor, this class built off of the basics of 1030 and dealt with the structure and function at more detailed levels. This understanding will help me to understand and help client with illness.

BIOS 2210 Microbes and Humans; 3 credits

A good introduction to microbiology for allied health fields. Introduction to the history and life of microorganisms with an emphasis on bacteria and viruses. Discussion of the interaction between humans and microbes including vaccines, antibiotics, biotechnology, immunity, disease transmission, and food spoilage. Overview of infectious diseases affecting human organ systems. Application of concepts through reading on current topics.

This class is an introduction to the microscopic world of organisms. This knowledge has been used and will continue to in the clinical part of my career.

BIOS 2215 Microbes and Humans, Laboratory; 1 credit

Characteristics and activities of microbes of special relevance to humans welfare, and those affecting maintenance of environmental and food quality. Special topics include human immune cells and food production by microorganisms

This course taught basic lab techniques and some diagnostic methods for microbiology. This will allow me to appreciate and understand diagnosis of microbial infections.

BIOS 2250 Genetics in Human Society; 3 credits

Basic principles of inheritance in humans. Normal and abnormal chromosome constitutions, gene-protein interrelationships, and factors that cause mutations of genes and chromosomes. Significance of genetics in life of human society.

This course covers the basics of human genetics. As our industry moves more and more into the epigenetic nature of nutrition, we will have to rely on our understanding of genetics. This course will be that foundation.

HLTH 2300 Medical Terminology; 3 credits

Medical terms associated with body systems, disease processes, laboratory tests, and clinical procedures commonly used in the health care setting.

This course provided a medical vocabulary. This will be invaluable me in my career as it will allow me to communicate with peers in the health field.

NUTR 1000 Introduction to Nutrition; 3 credits

Nutrients, their food sources and functions in the body; application to planning adequate diet through life cycle.

This course provides a basic nutrition foundation for which everything else is built. Concepts include the macros and the micros.

NUTR 1100 Introduction to Food Systems; 3 credits

Components of the food system and all processes that maintain our food supply, including growing, harvesting, processing, packaging, transporting, marketing, consuming, and disposing of food/food packages. Interaction of the food system with social, political, economic and natural environments. Sustainability of the food system. Impact of the food system on nutritional well-being.

This course covers the food system and sustainability. In the future, this knowledge will allow me to better analyze food systems and food production form an informed perspective.

NUTR 2000 Lifespan Nutrition; 3 credits

Examination of nutritional needs and unique concerns to foster optimal growth and development during the lifespan including maternity (pregnancy and lactation), infancy, childhood, adolescence, and older adult years. Principles of sound nutrition, as elucidated through current research, used to plan and implement recommendations for dietary change during these stages of the life cycle.

This class introduced nutrition throughout the life cycle. In this class I found my ignition for childhood nutrition. This will fuel my endeavor for advocating for childhood nutrition and young female education.

NUTR 2200 Science of Food I; 3 credits

Scientific principles applied to selection, storage and preparation of foods with emphasis on food macromolecules. Introduction to consumer food regulation and sensory analysis.

This class introduces the laboratory aspect of the food system. In the future (and current) I will be able to provide informed opinions on food quality and process.

NUTR 2220 Science of Food II; 3 credits

Scientific principles applied to selection, storage, and preparation of foods.

This course is the second in a series. It serves to complete the lab experience. This course will allow me to better understand and educate other consumers on food industry science.

NUTR 2990 Professional Development in Food and Nutrition Sciences; 1 credit

Development of an awareness of the philosophy, goals, organizations, and requirements of food, nutrition, and applied nutrition professions.

This was the first introduction to continuing education for nutrition. This course provided the groundwork for understanding the scope of nutrition. While not directly, I will use continuing

education in the future.

NUTR 3000 Nutrient Metabolism; 3 credits

Examination of the macro- and micronutrients from a scientific standpoint, including their digestion, metabolism, and utilization at the cellular level. Evaluation of the recommended intake for the prevention of chronic disease and health maintenance.

This class is where you understand what happens nutritionally in the body. This was the beginning of a continually expanding understanding nutrition in the body.

NUTR 3100 Medical Nutrition Therapy I; 3 credits

Medical nutrition therapy associated with the prevention and treatment of disease, including overweight/obesity, hypertension, hyperlipidemia, diabetes mellitus, and kidney disease.

This class introduced the clinical application of nutrition for the first time. Skills developed here include charting and diagnosing. These will be directly applicable.

NUTR 3300 Principles of Quantity Food Production and Purchasing, 3 credits

Food purchasing and preparation principles applied to large quantity food production, menu planning, recipe standardization, food cost, and service in institutions.

This course provided a reference point for the food industry’s standards and relations. If I ever work in/manage a kitchen I will use this knowledge.

NUTR 3350 Introduction to Food Production; 4 credits

Application of food purchasing, quantity food production, and food management principles in a commercial kitchen. Apply food safety and sanitation principles by participating in HACCP plan. Use standardized recipes and food service equipment in production of foods.

This course is the practical application of quantity foods. I learned adaptations and substitutions that will be helpful in cooking and in the future. I have also been a graduate assistant for this class 3 times.

NUTR 3600 Nutrition Counseling; 1 credit

Introduction to the theory of medical nutrition therapy (MNT); communicating health and nutrition advice to consumers; and behavior change models used in MNT.

This course introduced the philosophy and practiced the approach of counseling. This will be directly helpful in future client situations.

NUTR 4000 Nutrition in the Community; 3 credits

Application of the Nutrition Care Process in the community, including: 1) assessment of community nutrition needs; 2) policies and interventions to prevent and improve nutritional well-being of individuals, families, and community; and 3) agencies providing services. Role of the environment, food, food systems, and nutrition on community nutritional health. Public and health care policy affecting nutritional care.

Through gardening and completion of a case study, we were allowed to explore community nutrition. This is the particular area of nutrition I see myself working, this process of identifying the need and then addressing will be repeated numerous times in my career.

NUTR 4100 Medical Nutrition Therapy II; 3 credits

Medical nutrition therapy associated with the prevention and treatment of disease, including gastrointestinal, pulmonary, and wasting diseases. Enteral and parenteral nutrition.

This course built on MNT1, but added new diseases and levels of complexity. The knowledge practiced here will be directly applicable to my career.

NUTR 4901 Food and Nutrition Sciences Senior Seminar; 3 credits

Examines the latest trends in the fields of food, nutrition, and applied nutrition. 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 class introduced several avenues for nutrition and allowed me to practice skills I will use when preparing education pieces for future clients or groups.

ANTH 1010 Introduction to Cultural Anthropology; 3 credits

Students learn about the core concepts used in cultural anthropology and how anthropologists study human cultures and societies. Consideration is given to the relevance of anthropological theories, methods, and ethics in the context of contemporary culture change, taking into account processes of colonialism, globalization, and development. Students gain an appreciation of the broader goals of cultural anthropology to record cultural patterns and behaviors, represent a variety of voices and perceptions, explain cultural processes, and develop a fundamental understanding of human diversity.

Through the exploration of humans through a perspective exploring development, I gained an appreciation for diversity and heritage. This will allow me to relate to future clients on a higher level.

CHEM 1210 Principles of Chemistry I; 4 credits

Introduction to chemistry through study of atomic and molecular structure, periodic table, states of matter gases, solutions, energy changes, acids, bases, equilibrium, and nuclear chemistry.

This course built the foundation of chemistry. This helps me understand the metabolism and reactions for the body’s function.

CHEM 1220 Principles of Chemistry II; 4 credits

Designed to survey organic chemistry and biochemistry and their impact upon daily existence.

This course built on 1210 and furthered the knowledge base for the body’s necessary reactions to function.

CHEM 3010 Organic Chemistry; 3 credits

Designed for students who do not require a full year in organic chemistry. Teaches the chemistry of the functional groups, an introduction to spectroscopy and the importance of mechanism in organic synthesis.

The knowledge gained in this course allows me to understand science articles, as well as the metabolism of the body. This will be a reference source in my career.

CHEM 4890 Basic Biochemistry; 3 credits

Survey course, including introduction to biochemical concepts and techniques, metabolic pathways, and information storage and transmission, with emphasis on directions of current biochemical research.

This course delved further into metabolism to the exact chemical scenarios that happen with each macronutrient.

PSY 1010 General Psychology; 3 credits

Introduction to psychology. Survey of topics in experimental and clinical psychology including physiological bases of behavior, sensation, perception, learning, memory, human development, social processes, personality, and abnormal behavior.

This course introduced basic psychology and history of psychology. Understanding humans is vital to the field, and this class provided insight to do such.

PSY 5110 Statistics for the Behavioral Sciences; 4 credits

Introduction to descriptive and inferential statistics with emphasis on inferential statistics.

Basic statistical understanding is important to reading studies and understanding the current science behind new practices. This knowledge will allow me to stay current while in the field.

MGT 2000 Introduction to Management; 3 credits

Understanding of and practice in solving problems facing managers and administrators using concepts and principles from behavioral sciences and other applicable disciplines.

This class provided basic business jargon and reinforced common knowledge. If I manage in the future, these will be important skills to practice.

MGT 3300 Human Resource Management; 3 credits

Survey of human resource management practices in areas of human resource planning, recruitment, selection, training and development, performance appraisal, compensation, discipline, safety audits, and personnel research. Includes applications in employment law and discussion of interface of line and staff responsibilities in organization.

This class provided insight into the laws and policy practices of HR. This course will provide me with self-defense in bad employee, employer relations, as well as an understanding of practices.

ACCT 1010 Foundations of Accounting; 3 credits

Introduction to the accounting process, external financial reporting, and analysis. Introduction to compound interest concepts, Financial Literacy concepts and budgeting. Some managerial accounting concepts will be discussed. This course is required for all Business Minors and College of Business Majors.

This class provides a basic understanding of financial documents. If I ever decide to open a private practice, this will allow me to do my own accounting.

ACCT 1020 Decision Making with Accounting; 3 credits

Use of accounting information for making managerial decisions. Study of cost behavior, overhead costs allocation, basic cost accumulation systems, elementary capital budgeting, master and flexible budgets, and cost control.

This course will be completed in the Spring.

MKT 2020 Marketing Principles; 3 credits

Provides a broad understanding of marketing activities, decisions, and terms with an emphasis on the practices and problems of marketing managers and the analysis of the marketing environment.

This course will be completed in the Spring.

NUTR 4920 Nutrition Counseling Practicum; 1 credit

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 will be completed in the Spring.

NUTR 4200 Experimental Foods: 4 credits

Factors which affect results of different methods used in food preparation. Research techniques using subjective and objective evaluation of products.

This course will be completed in the Spring.

NUTR 3910 Dietetic Field Experience; 4 credits

Professional experience in acute healthcare, long term care, community nutrition programs, school nutrition programs, and/or food industry under daily supervision of a Registered Dietitian (RD) or another food and nutrition sciences/applied nutrition professional.

This course will be completed in the Spring.

COMS 1010 Fundamentals of Human Communication; 3 credits

Introductory analysis of oral communication in human relationships with focus on variety of contexts including dyadic, small group, and public communication experiences. Serves as survey of human communication processes.

This course was waived. I took introduction to Media, which explored mass communication. This changed my understanding and awareness of communication as a society. Moving forward this will allow me to apply communication from an informed viewpoint.

COMS 1030 Fundamentals of Public Speaking

Principles of public speaking, practice in presenting informative and persuasive speeches with emphasis on communicative process. Use of interpretive and rhetorical methods to understand meaning, context, culture, and language in the development of speeches.

This course was waived.

ECON 1030 Principles of Microeconomics; 3 credits

Basic theory and economic analysis of prices, markets, production, wages, interest, rent, and profits. Analysis of how the capitalistic system determines what, how, and for whom to produce.

This course was waived. I took Principles of Macroeconomics instead. The same concepts were applied, but on a grander scale. When looking at budgeting or making decisions for practice direction, I have a business knowledge to look from.