Chandler-Gilbert Community College Course Catalog and Student Handbook for the 2017-2018 year.
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3 2 0 CGCC Catalog & Student Handbook 2019-2020 | Course Descriptions Courses available at CGCC are listed in the Course Descriptions section of this document. General Education Requirements are also listed. For the most current information regarding degree requirements, log on to www.maricopa.edu/academic/ccta. methodology to determine nutritional status and evaluate methodological applications. Prerequisites or Corequisites: A grade of C or better in FON241 and BIO160. FON242 / 3 CREDITS / 3 PERIODS Introduction to Medical Nutrition Therapy Introduction to fundamental principles of medical nutrition therapy. Emphasis on development and analysis of diets that fit an individual's personal and therapeutic needs. Includes strategies to promote dietary adherence and the development of educational programs for a diverse adult population. Prerequisites: A grade of C or better in FON241 and BIO160. FON244AA / 2 CREDITS / 2 PERIODS Food Service Management Practicum Classroom preparation and training, under the instruction and supervision of a registered dietitian. Understanding of principles, knowledge, and skills required for the delivery of medical nutrition therapy. Comprehension of nutritional screening, assessment, monitoring, and evaluation for common and complex medical conditions, medical documentation, patient interviewing and counseling, and education in health promotion and disease prevention. Competencies in the classroom met prior to their application in supervised practice settings during the practicum lab (FON245AB). Prerequisites: A grade of C or better in FON104, FON125, FON142AB, FON207 and FON242. Students must be in compliance with the Maricopa Community Colleges Allied Health Program Student Policies. Permission of Program Director required. Corequisites: FON244AB. FON244AB / 2.5 CREDITS / 10 PERIODS Food Service Management Practicum Laboratory Practicum experience under the supervision of a registered dietitian. Application of principles, knowledge, and skills required in the delivery of nutrition services for food service management including food service operations, quantity food production, procurement, organizing and management principles, facility design ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures. Prerequisites: None. FON207 / 3 CREDITS / 3 PERIODS Introduction to Nutrition Services Management Principles, knowledge, and techniques required for effective nutrition services management. Includes nutrition service issues in relation to health care trends, leadership skills, management theories and styles, food service manager responsibilities, and laws which pertain to nutrition service operations. Prerequisites: MAT092 or equivalent, or satisfactory score on district placement exam. FON225 / 3 CREDITS / 3 PERIODS Research in Complementary and Alternative Nutrition Therapies Introduction to basic research methods and statistics as applied to complementary and alternative nutrition therapies. Emphasis on the analysis and interpretation of health-related research. Prerequisites: MAT092 or equivalent, or satisfactory score on district placement exam. FON241 / 3 CREDITS / 3 PERIODS Principles of Human Nutrition Scientific principles of human nutrition. Emphasis on scientific literacy and the study of nutrients for disease prevention. Includes micro and macro nutrients, human nutrient metabolism and nutrition's role in the health of the human body throughout the life cycle. Addresses nutrition principles for prevention of nutrition-related health conditions. Prerequisites: None FON241LL / 1 CREDIT / 3 PERIODS Principles of Human Nutrition Laboratory Self-evaluative laboratory experience to complement FON241, Principles of Human Nutrition using anthropometric, biochemical, and dietary analysis. Includes the use of qualitative and quantitative