Nutrition - Coopersmith Career Consulting
Organization
- Allied Health - Coopersmith Career Consulting
- Business and Accounting - Coopersmith Career Consulting
- Communications - Coopersmith Career Consulting
- Computers and Technology - Coopersmith Career Consulting
- Counseling and Social Work - Coopersmith Career Consulting
- Culinary and Hospitality - Coopersmith Career Consulting
- Education - Coopersmith Career Consulting
- English - Coopersmith Career Consulting
- Exercise Science - Coopersmith Career Consulting
- Fashion Merchandising - Coopersmith Career Consulting
- History and Political Science - Coopersmith Career Consulting
- Judaic Studies - Coopersmith Career Consulting
- Language - Coopersmith Career Consulting
- Mathematics - Coopersmith Career Consulting
- Miscellaneous - Coopersmith Career Consulting
- Nutrition - Coopersmith Career Consulting
- Psychology and Sociology - Coopersmith Career Consulting
- Science - Coopersmith Career Consulting
Descriptions and credit recommendations for all evaluated learning experiences
Varies (self-study; self-paced).
Version 1: August 2018 - April 2023. Version 2: May 2023 - Present.
Version 1 and 2: Upon successful completion of this course, students will be able to: define “coaching” and identify the requirements of being a coach; tailor healthcare coaching to a target population; identify the different types of coaching; discuss the psychology of coaching; discuss wellness, its demands, challenges, and needs; analyze the different applications of coaching in the healthcare industry; apply the science of coaching to practical use; apply the practical uses of wellness coaching; and discuss the challenges and needs of becoming a coach and building a successful practice.
Version 1 and 2: This course examines the four pillars of health coaching: mindful presence, self-awareness, being in a safe and sacred place and authentic communication. The course focuses on coaching as a force of change for a healthcare system struggling to understand its patients and deliver its messages. Instruction also focuses on the application of coaching at the individual or group level and in person or through distant communication. This course provides an introduction to the science of coaching in general, and healthcare coaching.
Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Physical Education, Health and Wellness, Sport and Leisure studies, Health Coaching, or Personal Training (8/18). Version 2: In the certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in human services majors or certificate in Physical Education, Health and Wellness, Sport and Leisure studies, Health Coaching, or Personal Training or basic communication skills in health/wellness (5/23 revalidation).
Varies (self-study; self-paced).
March 2022 - Present.
Upon completion of this course, students will be able to: describe the expanding role of the community nutritionist and dietician; identify and articulate nutrition problems and practices in the community; discuss various nutrition monitoring and surveillance methodologies and how they are used; describe the skills necessary to deliver services and methods of accessing community nutrition resources and information; and outline the principles of nutritional epidemiology.
Community Nutrition (NUT 305) is a public health nutrition, dietetics and nutrition education course for health providers, caregivers and community advocates and administrators. Topics include with a variety of food and nutrition issues related to individuals, families, and special groups that have a common link such as place of residence, language, culture, or health issues. Other topics include the environment in which people live, local values, norms, and behavior patterns.
In the lower division baccalaureate/associate degree category, 3 semester hours in Allied Health, Nutrition, or Community Health (2/22).
Varies (self-study, self-paced).
April 2020 - Present.
Upon successful completion of the learning experience, students will be able to: investigate common medical conditions that impact diets; analyze body mass index (BMI) and how to calculate it; examine food allergies and common symptoms; compare nutritional cooking to traditional home cooking; contrast cooking from scratch to buying ready-made convenience foods; and assess the importance of contrasting textures, flavors, and temperatures in foods to make them appealing.
Major topics include: the principles of cooking for specialized diets such as gluten-free, low-sodium, low carbohydrate and sugar-free. Topics include health concerns, nutritional cooking, healthful ingredients, daily requirements, portion control, allergens and techniques for optimizing maximum nutritional value.
In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Hospitality Management, Food Service Management, Restaurant Management, Culinary Management, Nutrition and Dietetics, or Culinary Arts (4/20).
Varies (self-study; self-paced).
March 2022 - Present.
Upon completion of this course, students will be able to: gain knowledge of the composition of foods and the relation of chemical and physical structure on components to their functional properties; gain a more complete knowledge of the scientific principles upon which food preparation and processing are based; discuss various methods to study foods, such as chemical, enzymatic, sensory and instrumental measurements; integrate food science principles into real-world food science and nutritional issues; and learn how to design and carry out a controlled, scientific experiment.
Foods: Experimental Perspectives (NUT-301) examines how consumers, farmers and fishermen are constantly reshaping the food marketplace in response to increasing cultural diversity, environmental, economic, and lifestyles concerns. The course is instrumental for culinary professionals, health care and nutrition clinicians who want to be on point with the latest food, ingredient and laboratory modifications and alterations. Topics include natural and laboratory development and sourcing, the controversies regarding GMO’s and other food and ingredient modifications.
In the associate degree/certificate category, 3 semester hours in Nutrition or Food Science (2/22).
Varies (self-study; self-paced).
March 2022 - Present.
Upon completion of this course, students will be able to: use critical thinking skills and analytical abilities to identify and solve problems in the nutritional sciences; develop strategies to assess the nutritional status of individuals in various life-cycles; identify and assess nutrition-related conditions and diseases by applying metabolism and nutrient functions, food sources and physiologic systems; demonstrate how to effectively communicate nutrition information; and describe social, multiethnic and environmental dimensions within nutrition an the life sciences.
This learning experience is an advanced public health nutrition, dietetics and nutrition education course for health providers, caregivers, therapists, social workers and community advocates and administrators. Topics include researching food patterns, origins and availability, theoretical approaches to community education and nutrition and the practice of creating programs that promote healthy eating. Other topics include the environment in which people shop, eat and prepare foods and the connection to nutrition.
In the associate degree/certificate category, 3 semester hours in Nutrition, Public Health, Community Health, or Allied Health (2/22).
Varies (self-study; self-paced).
Version 1: August 2018 - April 2023. Version 2: May 2023 - Present.
Version 1 and 2: Upon successful completion of this course, students will be able to: analyze the different physiologic changes that occur across different age groups; identify the different nutritional challenges of each age group; apply the science of nutritional assessment in different age groups; apply the science and knowledge of nutrition and dietetics across different age groups; analyze the effects of diseases on the health of different age groups; compare the effects of different foods on different nutritional and disease related conditions across different age groups; apply the science of nutrition and foods in recommending food choices to different age groups; and develop a thorough understanding of the internal and external factors affecting nutrition and food choices across different age groups.
Version 1 and 2: This self-study course focuses on nutritional requirements of people and specifically the different nutritional requirements of various age groups. Major topics include normal and abnormal physiologic changes that occur throughout the life span and their relationships with food and diet. Assessment is accomplished by a final examination.
Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition (8/18). Version 2: In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition Human Services, Consumer Sciences, Nutrition Agriculture Science, or Health Minors/Majors (5/23 revalidation).
Varies (self-study; self-paced).
Version 1: August 2018 - April 2023. Version 2: May 2023 - Present.
Version 1 and 2: Upon successful completion of this course, students will be able to: examine nutritional guidelines and the new food pyramid; evaluate how carbohydrates, proteins and fats are classified; distinguish between fat and water soluble vitamins; determine how to incorporate major and trace minerals into recipes; arrange and formulate menus that address the needs of those affected by heart disease, diabetes, hypertension and arthritis; and compose recipes for healthy meals.
Version 1 and 2: This course provides an overview of the field of nutritional cooking. Major topics include: nutritional guidelines, carbohydrates, proteins and fats, weight control, and recipes for healthier meals.
Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Arts, Nutrition for Food Service, or Healthy Cooking (8/18). Version 2: In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Culinary Arts, Nutrition for Food Service, or Healthy Cooking (5/23 revalidation).
Varies (self-study; self-paced).
Version 1: August 2018 - April 2023. Version 2: May 2023 - Present.
Version 1 and 2: Upon successful completion of this course, students will be able to: discuss appropriate counseling techniques for various clinical settings; apply the science of nutrition and foods in recommending food choices; identify appropriate nutrition educational materials and strategies to affect diet change; appropriately counsel nutrition clients; discuss nutrition care documentation through maintenance of nutrition center files; exhibit professionalism in counseling environment by assuming responsibility for effective use of resources and following the nutrition center code of conduct; and evaluate valid and reliable resources of nutrition information.
Version 1 and 2: This course focuses on nutritional counseling, an integral part of medical nutrition therapy. Students learn to complete a nutrition assessment and develop a plan of care for both individuals and groups. The course focuses on the connection between the plan of care and nutrition counseling skills. Students learn to use the appropriate tools for nutrition assessment, develop a plan of care, and provide nutrition education and counseling to promote healthy diet changes. Principles of weight management and behavioral modifications strategies are used as a model.
Version 1: In the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition, Health, and Wellness Coaching (8/18). Version 2: In the associate/certificate degree category OR in the lower division baccalaureate/associate degree category, 3 semester hours in Nutrition, Health, and Wellness Coaching (5/23 revalidation).
