Food Nutrition and Diseases
This course will cover the basic principles of food nutrients and the role of nutrition in disease prevention.
Basic Biochemistry
Students will study the chemistry of the molecules in living organisms. This course is an introduction to the structure, functions, and energetics of biomolecules: I originally viewed these scells, amino acids, proteins, lipids, carbohydrates, nucleic acids, and cellular components, including enzymes, genes, and metabolic assemblies.
Fundamental Nutrition
This introductory course in nutrition dealing with the chemical properties of nutrients and their digestion, absorption and metabolism. The course deals with the functions and interrelationships of various nutrients in the body through the study of nutritional aspects of health problems in the present society.
Food Chemistry
This class looks into the chemistry of foods and nutrients. The chemical and physical properties of water, carbohydrates, lipids, proteins, amino acids, food pigments, flavoring compounds, vitamins, and additives are discussed in the context of their functional roles in foods.
Diet Therapy and Practice
Students will learn the roles of diet in the prevention and management of various diseases. Assessment of the nutritional needs of patients, the process of nutritional care, modification of diet, mode of nutrient delivery, and patient education are discussed. The pathophysiology and abnormal biochemistry in the diseased state with appropriate dietary treatment and a knowledge of specific dietary treatment in various diseases are emphasized.
Food Processing
Students will study the principles, applications and methods of food processing in food components and their chemical reactions. The importance and principles of food processing, as well as attributes of representative processed foods are studied.
Meal Management
This class studies the basic principles of meal management techniques related to nutrition, economics, time and energy in family feeding, and consideration of nutritional needs and food patterns. Planning and providing nutritional care for families, selection and evaluation of food products, meal service with an emphasis on nutritional adequacy and management of resources are analyzed.
Food Hygiene and Laws
This course concentrates on hygiene problems in food production and processing, and on the national and international regulations for ensuring the safety of food supplies. How to carry out the dietitian's duties while understanding the policy and regulations of the national health administration is important to the students. Through this course, the students will understand the significance and control of food hazards associated with pathogenic microorganisms, microbial toxins and environmental contaminants, parasites, infectious diseases, environmental pollution, ultraviolet rays, and methods of controlling such problems.
Fundamental Organic Chemistry
This course focusses on a theoretical study of the preparation, utilization, reaction, and chemical and physical properties of various organic compounds related to nutrients and foods. It examines the structure and properties of organic molecules, including aliphatic and aromatic hydrocarbons with various functional groups, and principles governing their reactions. The class also studies the basic principles of spectrometric identification of organic molecules.
Food Science and Cooking Principles
This course examines the principles involved in the physical, chemical and biological properties of food components and the mechanisms of food preparation. The students will study the influence of composition and standard methods of food preparation.
Food Materials
This course focuses on the characteristics, properties and handling of the materials of raw and processed foods.
Korean Cooking Practice
Students will develop skills to control food preservation, formulation, and cooking procedures through an understanding of the characteristics of cooking and the causes of failures in cooking.
Human Physiology
Students will study the fundamental mechanism of human body function. This course deals with the physiological functions of cells, tissues and the organ system in the human body with an emphasis on the maintenance of homeostasis. Tne concept of the body's internal environment and the various coordinated functions, including respiration, circulation, reproduction and their regulation are analyzed.
Basic Biochemistry Laboratory
Through experiments, students will understand the chemistry of the molecules in living organisms. This course is an introduction to the structure, functions, and energetics of biomolecules : cells, amino acids, proteins, lipids, carbohydrates, nucleic acids, and cellular components, including enzymes, genes, and metabolic assemblies.
Nutraceuticals, Functional Foods and Laboratory
This course will introduce and develop key concepts of the applied aspects of nutraceuticals and functional foods. Physicochemical properties of biologically active substances and the development of functional foods will be addressed.
Food Microbiology and Laboratory
Fundamental knowledge on morphology, physiology, ecology and the cultural characteristics of various microorganisms related to food preservation and sanitation will be examined through experiments.
Food Analysis and Principles
This course studies fundamentals of quantitative analysis and the theory of food and nutritional analysis. It introduces tests used by food analysis of fats, proteins, carbohydrates and selected minor nutrients, as well as contaminants. The emphasis is on the understanding and use of food analysis techniques, including gravimetric, volumetric, chromatographic and spectrophotometric methods.
Public Health Science
Topics in this course cover the food intake of the population and public sanitation influences on public health. There will be an analysis of public food, nutrition problems and public sanitation, in addition to the development of effective programs to improve dietary patterns, and public health and policy.
Culture and Food
This course introduces the linkage between culture and food: cultural, regional, ethnic, historical, ecological, religious, and socio-economic influences on food patterns, as well as the ways in which sociocultural, economic, and biological forces have interacted and currently interact to influence the food intake, health, and nutritional status of selected world populations.
Advanced Biochemistry
Students will examine the chemistry of the molecules in living organisms. This course is about the structure, functions, and energetics of biomolecules: cells, amino acids, proteins, lipids, carbohydrates, nucleic acids, and cellular components, including enzymes, genes, and metabolic assemblies.
Community Nutrition
This course examines methods for identifying the nutritional status of people in various communities, community health and nutritional problems, factors influencing diet in communities, techniques to assess public nutritional needs, and methodology for planning, implementing, and evaluating public nutrition programs.
Food Service Management
This course studies the management of food service personnel, financial control, regulations, and related administrative problems. The course also studies the functions of management applied to food service systems in health care nutritional services, schools, university food service programs and commercial food service facilities.
Nutrition Laboratory
This class is intended to complement the study of nutrition. Students will study the biochemical techniques for evaluating the nutritional status of individuals and animals. This course provides experiments to understand the application of physiological and biochemical principles, techniques for sample collection from humans and the animals and analysis of nutrients and metabolites.
Food Science
This course examines the properties and chemical characteristics of food, and the interrelationship between food and food preservation.
Advanced Nutrition
The fundamental application of biochemistry and physiology to the absorption, metabolism, functions, and requirements of macro- and micro-nutrients, including carbohydrates, protein, lipids, vitamins, minerals, its related pathogenesis in humans, and the metabolism of all related nutrients for blood cell and bone cell formation are studied. The biochemistry and physiological basis for adjustments in human nutrient utilizations are reviewed.
Clinical Nutrition
This class focuses on the basic nutrition needed to prevent chronic disease and the training for the preparation of menus for given cases of different diseases. This course provides a biochemical and physiological basis for therapeutic diets and studies the problems in planning diets for normal and pathological conditions.
Nutrition Education and Counseling Practice
The principles, techniques, methods, and materials for teaching nutrition to individuals and groups are studied in a variety of settings and the development of communication techniques for nutrition to the public are seen through a variety of media formats. The class shows the development and implementation of a nutritional care plan. This course consists of training in nutrition education and counselling, with an emphasis on the techniques and tools of nutrition education and nutritional problem counselling.
Food Chemistry Laboratory
Laboratory experiments in this course deal with the physical and chemical properties of food components and their behavior or changes during preparation, processing and the storage of food products. The relationship between the chemical composition of foods and their functional, nutritional properties are analyzed.
Foreign Cooking Practice
This course examines the principles and practice of understanding the characteristics of foreign foods. Students develop skills to control food preservation, formulation, and cooking procedures through an understanding of the characteristics of cooking.
Field Study for Dietitians
This course provides field experience for dietitians in nutrition-related fields and on-the-job training in quantity food service institutions, health care settings and food industries.
Food Quality Management
This class studies the food available on the domestic market, including non-traditional alternatives with respect to their nutritional contribution, the effects of food processing, and the factors that affect the safety of foods.
Nutrition Throughout the Life Cycle
Food patterns, dietary intakes, nutritional requirements, and common nutritional problems are different at each stage of the life cycle, from pre-birth to the elderly. Students will learn about the physiological changes and nutritional needs of pregnant and lactating women, infants, children, adolescents, and the elderly.
Food Additives
This class presents the basis principles of food additives. Through this course the students will understand about the types of natural and artificial food additives and their functions in foods.
Mass Food service Management
The theoretical study of mass food service and preparation methods for professional dieticians is the focus of this class. Menu planning and recipe standardization are integrated with techniques, methods, principles, and standards of food purchasing, receiving, storage, and preparation in quantity.
Food Service Practice
This course will apply academic knowledge in food service management to fieldwork and develop practical skills in planning, purchasing, production, and management.
Food Toxicology
This lecture will provide a studiy of the nature, properties, effects, and detection of toxic substances in food.
Advanced Food Chemistry
The physical and chemical characteristics of food components with an emphasis on their behavior and functions in the food system will be examined through lectures. Chemical and physical properties of macro-and micro-nutrients are discussed in the context of their functional roles in foods. Interactions among the components of food are emphasized.
Nutritional Assessment and Practice
This course studies the principles and techniques in evaluating the nutritional status of individuals, groups, and communities through the measurement of anthropometric, biochemical, clinical, and dietary studies. The class also studies the theories and methods of nutritional assessment of individuals and communities, in terms of clinical, anthropometric, dietary, biochemical, and clinical methods.
Food Preservation
The principles, applications during preservations, and changes in food components and their chemical reasons will be studied, as well as an overview of food preservation by thermal processing, drying, freezing, and fermentation. Principles of preservation by control of microbial and enzyme activity are also analyzed.
This course will cover the basic principles of food nutrients and the role of nutrition in disease prevention.
Basic Biochemistry
Students will study the chemistry of the molecules in living organisms. This course is an introduction to the structure, functions, and energetics of biomolecules: I originally viewed these scells, amino acids, proteins, lipids, carbohydrates, nucleic acids, and cellular components, including enzymes, genes, and metabolic assemblies.
Fundamental Nutrition
This introductory course in nutrition dealing with the chemical properties of nutrients and their digestion, absorption and metabolism. The course deals with the functions and interrelationships of various nutrients in the body through the study of nutritional aspects of health problems in the present society.
Food Chemistry
This class looks into the chemistry of foods and nutrients. The chemical and physical properties of water, carbohydrates, lipids, proteins, amino acids, food pigments, flavoring compounds, vitamins, and additives are discussed in the context of their functional roles in foods.
Diet Therapy and Practice
Students will learn the roles of diet in the prevention and management of various diseases. Assessment of the nutritional needs of patients, the process of nutritional care, modification of diet, mode of nutrient delivery, and patient education are discussed. The pathophysiology and abnormal biochemistry in the diseased state with appropriate dietary treatment and a knowledge of specific dietary treatment in various diseases are emphasized.
Food Processing
Students will study the principles, applications and methods of food processing in food components and their chemical reactions. The importance and principles of food processing, as well as attributes of representative processed foods are studied.
Meal Management
This class studies the basic principles of meal management techniques related to nutrition, economics, time and energy in family feeding, and consideration of nutritional needs and food patterns. Planning and providing nutritional care for families, selection and evaluation of food products, meal service with an emphasis on nutritional adequacy and management of resources are analyzed.
Food Hygiene and Laws
This course concentrates on hygiene problems in food production and processing, and on the national and international regulations for ensuring the safety of food supplies. How to carry out the dietitian's duties while understanding the policy and regulations of the national health administration is important to the students. Through this course, the students will understand the significance and control of food hazards associated with pathogenic microorganisms, microbial toxins and environmental contaminants, parasites, infectious diseases, environmental pollution, ultraviolet rays, and methods of controlling such problems.
Fundamental Organic Chemistry
This course focusses on a theoretical study of the preparation, utilization, reaction, and chemical and physical properties of various organic compounds related to nutrients and foods. It examines the structure and properties of organic molecules, including aliphatic and aromatic hydrocarbons with various functional groups, and principles governing their reactions. The class also studies the basic principles of spectrometric identification of organic molecules.
Food Science and Cooking Principles
This course examines the principles involved in the physical, chemical and biological properties of food components and the mechanisms of food preparation. The students will study the influence of composition and standard methods of food preparation.
Food Materials
This course focuses on the characteristics, properties and handling of the materials of raw and processed foods.
Korean Cooking Practice
Students will develop skills to control food preservation, formulation, and cooking procedures through an understanding of the characteristics of cooking and the causes of failures in cooking.
Human Physiology
Students will study the fundamental mechanism of human body function. This course deals with the physiological functions of cells, tissues and the organ system in the human body with an emphasis on the maintenance of homeostasis. Tne concept of the body's internal environment and the various coordinated functions, including respiration, circulation, reproduction and their regulation are analyzed.
Basic Biochemistry Laboratory
Through experiments, students will understand the chemistry of the molecules in living organisms. This course is an introduction to the structure, functions, and energetics of biomolecules : cells, amino acids, proteins, lipids, carbohydrates, nucleic acids, and cellular components, including enzymes, genes, and metabolic assemblies.
Nutraceuticals, Functional Foods and Laboratory
This course will introduce and develop key concepts of the applied aspects of nutraceuticals and functional foods. Physicochemical properties of biologically active substances and the development of functional foods will be addressed.
Food Microbiology and Laboratory
Fundamental knowledge on morphology, physiology, ecology and the cultural characteristics of various microorganisms related to food preservation and sanitation will be examined through experiments.
Food Analysis and Principles
This course studies fundamentals of quantitative analysis and the theory of food and nutritional analysis. It introduces tests used by food analysis of fats, proteins, carbohydrates and selected minor nutrients, as well as contaminants. The emphasis is on the understanding and use of food analysis techniques, including gravimetric, volumetric, chromatographic and spectrophotometric methods.
Public Health Science
Topics in this course cover the food intake of the population and public sanitation influences on public health. There will be an analysis of public food, nutrition problems and public sanitation, in addition to the development of effective programs to improve dietary patterns, and public health and policy.
Culture and Food
This course introduces the linkage between culture and food: cultural, regional, ethnic, historical, ecological, religious, and socio-economic influences on food patterns, as well as the ways in which sociocultural, economic, and biological forces have interacted and currently interact to influence the food intake, health, and nutritional status of selected world populations.
Advanced Biochemistry
Students will examine the chemistry of the molecules in living organisms. This course is about the structure, functions, and energetics of biomolecules: cells, amino acids, proteins, lipids, carbohydrates, nucleic acids, and cellular components, including enzymes, genes, and metabolic assemblies.
Community Nutrition
This course examines methods for identifying the nutritional status of people in various communities, community health and nutritional problems, factors influencing diet in communities, techniques to assess public nutritional needs, and methodology for planning, implementing, and evaluating public nutrition programs.
Food Service Management
This course studies the management of food service personnel, financial control, regulations, and related administrative problems. The course also studies the functions of management applied to food service systems in health care nutritional services, schools, university food service programs and commercial food service facilities.
Nutrition Laboratory
This class is intended to complement the study of nutrition. Students will study the biochemical techniques for evaluating the nutritional status of individuals and animals. This course provides experiments to understand the application of physiological and biochemical principles, techniques for sample collection from humans and the animals and analysis of nutrients and metabolites.
Food Science
This course examines the properties and chemical characteristics of food, and the interrelationship between food and food preservation.
Advanced Nutrition
The fundamental application of biochemistry and physiology to the absorption, metabolism, functions, and requirements of macro- and micro-nutrients, including carbohydrates, protein, lipids, vitamins, minerals, its related pathogenesis in humans, and the metabolism of all related nutrients for blood cell and bone cell formation are studied. The biochemistry and physiological basis for adjustments in human nutrient utilizations are reviewed.
Clinical Nutrition
This class focuses on the basic nutrition needed to prevent chronic disease and the training for the preparation of menus for given cases of different diseases. This course provides a biochemical and physiological basis for therapeutic diets and studies the problems in planning diets for normal and pathological conditions.
Nutrition Education and Counseling Practice
The principles, techniques, methods, and materials for teaching nutrition to individuals and groups are studied in a variety of settings and the development of communication techniques for nutrition to the public are seen through a variety of media formats. The class shows the development and implementation of a nutritional care plan. This course consists of training in nutrition education and counselling, with an emphasis on the techniques and tools of nutrition education and nutritional problem counselling.
Food Chemistry Laboratory
Laboratory experiments in this course deal with the physical and chemical properties of food components and their behavior or changes during preparation, processing and the storage of food products. The relationship between the chemical composition of foods and their functional, nutritional properties are analyzed.
Foreign Cooking Practice
This course examines the principles and practice of understanding the characteristics of foreign foods. Students develop skills to control food preservation, formulation, and cooking procedures through an understanding of the characteristics of cooking.
Field Study for Dietitians
This course provides field experience for dietitians in nutrition-related fields and on-the-job training in quantity food service institutions, health care settings and food industries.
Food Quality Management
This class studies the food available on the domestic market, including non-traditional alternatives with respect to their nutritional contribution, the effects of food processing, and the factors that affect the safety of foods.
Nutrition Throughout the Life Cycle
Food patterns, dietary intakes, nutritional requirements, and common nutritional problems are different at each stage of the life cycle, from pre-birth to the elderly. Students will learn about the physiological changes and nutritional needs of pregnant and lactating women, infants, children, adolescents, and the elderly.
Food Additives
This class presents the basis principles of food additives. Through this course the students will understand about the types of natural and artificial food additives and their functions in foods.
Mass Food service Management
The theoretical study of mass food service and preparation methods for professional dieticians is the focus of this class. Menu planning and recipe standardization are integrated with techniques, methods, principles, and standards of food purchasing, receiving, storage, and preparation in quantity.
Food Service Practice
This course will apply academic knowledge in food service management to fieldwork and develop practical skills in planning, purchasing, production, and management.
Food Toxicology
This lecture will provide a studiy of the nature, properties, effects, and detection of toxic substances in food.
Advanced Food Chemistry
The physical and chemical characteristics of food components with an emphasis on their behavior and functions in the food system will be examined through lectures. Chemical and physical properties of macro-and micro-nutrients are discussed in the context of their functional roles in foods. Interactions among the components of food are emphasized.
Nutritional Assessment and Practice
This course studies the principles and techniques in evaluating the nutritional status of individuals, groups, and communities through the measurement of anthropometric, biochemical, clinical, and dietary studies. The class also studies the theories and methods of nutritional assessment of individuals and communities, in terms of clinical, anthropometric, dietary, biochemical, and clinical methods.
Food Preservation
The principles, applications during preservations, and changes in food components and their chemical reasons will be studied, as well as an overview of food preservation by thermal processing, drying, freezing, and fermentation. Principles of preservation by control of microbial and enzyme activity are also analyzed.