University of Alaska Anchorage:
Minor in Nutrition

The Culinary Arts, Hospitality, Dietetics and Nutrition Department offers a minor in Nutrition. Nutrition is essential to the maintenance of a healthy life. A minor in nutrition will act as a supplement to other fields of study and the application of knowledge to target populations and systems. A minor requires 18 credits.

Required Selectives:
DN A145 Child Nutrition
OR
DN A147 Geriatric Nutrition       3 credits

DN A101 Principles of Nutrition
OR
DN A203 Nutrition for Health Sciences       3 credits

Required Core:
DN A303 Preventive & Therapeutic Nutrition       3 credits

DN A415 Community Nutrition       3 credits

Optional courses*:
ANTH 457 Food and Nutrition: An Anthropological Perspective      3 credits

CA A104 Sanitation      2 credits

CA A115 Gourmet Cooking Healthy Style      1 credits

DN A145 Child Nutrition
OR
DN A147 Geriatric Nutrition      3 credits

DN A155 Survey of Alaska Native Nutrition      3 credits

DN A215 Sports Nutrition      3 credits

*Other courses may be counted toward the minor with written approval of an advisor in the Culinary Arts, Hospitality, Dietetics and Nutrition Department.

Class Offerings by semester:

Fall:
DN 101 Principles of Nutrition (on-campus)
DN 145 Child Nutrition (on-campus)
DN 155 Survey of Alaska Native Nutrition (on-line)
DN 203 Nutrition for Health Sciences (online and on-campus)
DN 303 Preventive and Therapeutic Nutrition (on-line)

Spring:
DN 101 Principles of Nutrition (on-campus)
DN 147 Geriatric Nutrition (on-line)
DN 203 Nutrition for Health Sciences (online and on-campus)
DN 215 Sports Nutrition (on-line)
DN 415 Community Nutrition (on-line)

Summer:
DN 145 Child Nutrition (on-line)
DN 203 Nutrition for Health Sciences (on-line)
DN 303 Preventive and Therapeutic Nutrition (on-line)

Course descriptions:

DN 101 Principles of Nutrition
Studies nutrition in the life cycle including food sources and requirements of nutrients; physiological and metabolic aspects of nutrient function; food choices, selection, cultural and contemporary issues of concern to consumers.

DN 145 Child Nutrition
Introduces the nutritional needs and dietary recommendations for newborns,infants, toddlers, preschool and school-age children, and adolescents. Covers common childhood and adolescent conditions and corresponding nutrition interventions.

DN 147 Geriatric Nutrition
Focuses on the nutritional needs of the older person, based on physiological changes in aging, with emphasis on nutritionally related diseases, procuring and preparing food, and assistive care. Designed for those preparing for careers in elderly care and for those interested in learning how to care for themselves in later years.

DN 155 Survey of Alaska Native Nutrition
Surveys traditional foods and their role in the physical, social and mental health issues of Alaska Natives within six geo-social regions of Alaska (Arctic/Western, Interior, Aleutian Chain, Southeast, Southcentral and Urban Alaska).

DN 203 Nutrition for Health Sciences
Studies nutrition in the life cycle including food sources and requirements of nutrients; physiological and metabolic aspects of nutrient function. Reviews disease states, food selection, cultural and contemporary issues of concern to health professionals.

DN 215 Sports Nutrition
Examines nutrition guidelines and nutrient intakes with emphasis on the health and performance implications for the physically active individual, and the individual wanting to pursue increased physical activity. Includes review of body composition and weight control.

DN 303 Preventive and Therapeutic
Explores role of food and dietary habits in prevention and management of diseases such as disorders of the upper and lower gastrointestinal tract, diabetes, heart disease, cancer, liver diseases, renal diseases and HIV infection. Covers medical nutrition therapy for diseases by means of alterations in food consumption.

DN 415 Community Nutrition
Applies nutrition principles to populations in various community environments and stages of life cycle with consideration given to interrelated health, social, and economic concerns. Examines public policy related to nutrition concerns of target populations, and the marketing and management of community nutrition programs.

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For more information, see the UAA catalog at: http://www.uaa.alaska.edu