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North Shore Community College
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You can print or download an official Program of Study Sheet for this program. This can help you track your progress through the program.

Nutritional Science & Diet Technology (NSD)
Program Course Descriptions

BIO108 The Body in Health and Disease
Pre: Communications Proficiency
A study of the interrelationships of anatomy, physiology, and pathology with chemical and microbiological consideration for students in the health care field. Primarily for mental health technicians, medical assistants, medical secretaries and public and environmental health officers. Fulfills open, science and liberal arts electives. (3 hours of lecture per week)
CFS114 Food Safety and Sanitation
Pre: Communications and Mathematics Proficiencies
This course is designed to expose students to areas of importance in food safety and sanitation. Material covered will help the students in solving individual problems concerning sanitation and public health. The students will be prepared for the ServSafe certification exam given by the Educational Foundation of the National Restaurant Association. This course is approved for the USDA Food Technology Training Program.
CHE101 Introductory Chemistry 1
CMP101 Composition 1
Pre: Placement exam score
Emphasis is on developing skills of writing, reading, analytical thinking, and research. Students are introduced to thought provoking ideas in readings from a variety of disciplines and learn to organize material, analyze ideas, and produce clear writing. Fulfills open and liberal arts electives.
DTC102 The Science of Nutrition
Pre: Communications Proficiency
This evidence based nutrition course introduces the nutritional needs of the healthy human body. The course is designed to provide an understanding of the nutrients essential for energy, growth and maintenance. Discussion will be promoted to develop conclusions concerning food additives, and the validity and reliability of nutrition information. Students will learn the facts necessary to plan well-balanced meals and analyze diets using different methodoligies.
BUS100 Introduction to Business
Pre: Communications and Mathematics Proficiencies
Designed to introduce the student to the various aspects of the business world. Topics include economic systems, management principles, organizing concepts, motivation theory, production and quality, marketing principles, accounting concepts, financial management and contracts. Fulfills open elective.
CHE102 Introductory Chemistry 2
CMP102-150 Composition 2 Elective
Pre: CMP101
Emphasis is on the principles and practices of newspaper writing, editing and the publication of printed media, typography, copyfitting, headline writing, and photo journalism. Two lectures and one writing lab are scheduled each week. The work may include writing for college or community publications. Fulfills open, liberal arts, composition 2, and humanities electives.
CPS100 Information Technology and Its Applications
Pre: Communications and Mathematics Proficiencies
This course provides an introduction to the technical and social aspect of IT. Topics include computer hardware, software, telecommunications concepts, Web applications, Internet services, ethical issues, data security, and privacy. IT applications in areas such as business, education, and the arts will be examined. Course projects using operating system, word processing, spreadsheet, and presentation software will be integrated throughout the course. CPS100 may be fulfilled by a challenge exam and successfully completing a 3-credit liberal arts course. Credits are not awarded for passing the challeng exam. (3 lecture hours per week). Fulfills open and liberal arts elective.
DTC208 Nutrition for the Life Cycle
BEH-ELECTIVE Behavioral Science Elective(s)
DTC-ELECTIVE Nutrition Science Directed Elective
DTC202 Food Preparation
Pre: DTC102
An introductory food preparation course designed to familiarize the student with basic cooking techniques. The food laboratory emphasizes knife handling, mise en place and various cookery methods. The course covers recipe modification for good health along with the application of basic food science with a focus on meats, poultry, eggs, fish, produce, grains and dairy. (1 hour of lecture, 4 hours of lab per week)
FSN104 Technology of Food Processing
This course is designed to give students studying food science and nutrition an overview of methods currently used in food processing. Procedures, product development, quality assurance, packaging and labeling will be covered. Students will develop and process a canned (thermally processed), frozen, and freeze dried product. This course is approved for the USDA Food Technology Training Program.
DTC204 Introduction to Dietary Management
Pre: DTC102 or IDS106 with a C or better
A general orientation to the fundamentals of Dietary Food Service. Special emphasis will be given to the methods and principles of food production as practiced by the food service industry. Field trips to various hospitals, nursing homes, and other related fields will be featured. Supervisory skills and techniques related to the operation of a dietary department will be developed.
DTC206 Introduction to Clinical Dietetics
Pre: DTC102 with a C or better
This course is designed to familiarize the student with nutritional management in disease. Emphasis is placed on diet as a therapeutic tool in the control and management of illness including nutritional intervention for metabolic diseases, disturbances of the gastrointestinal tract, cardiovascular disease, obesity, malnutrition, hepatic and renal disease. The student will also become familiar with basic anthropometrics as well as other therapeutic tools used within the clinical setting. (4 hours of lecture per week)
FSN202 Food Chemistry
Pre: CHE102 or CHE104
This course studies the major food constituents including water, proteins, lipids, carbohydrates, minerals (ash). The lecture portion of the course integrates the importance of organic and biochemistry in food. In the laboratory section, students will learn current methods in food analysis and perform the tests on various food products. As a final project, an unknown food product will be given and students will perform a complete proximate analysis on it. This course is approved for the USDA Food Technology Training Program. (3 hours of lecture, 3 hours of lab per week)
MGT201 Human Resource Management
Pre: BUS 100 or MGT 102
Analysis of policy and administrative functions involved in human resource management. Topics include manpower planning, selection, training, communication, methods of payment and motivation, employee welfare, and research. Selected cases are employed to develop student's decision-making capability.
SPE102/104 Speech or Small Group Communication
Focuses on the nature and effects of verbal communication. Students will become familiar with the communication process, including some of the following: principles of organization, purpose, language structure, effective delivery, and audience analysis. Students individually will use these elements in informative and persuasive speaking in the traditional speaker-audience relationship. Fulfills open, liberal arts, and humanities electives.
North Shore Community College reserves the right to make changes in courses, program requirements, policies, and regulations as circumstances dictate. There is no guarantee that any listed course will be offered in any given semester.
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