Course Reflection

Course Name
Call #
Credit Hours
Course Description
How will you use this knowledge

to achieve your educational
goal?
Principles of Chemistry I
CHEM 121
4 Credit Hours
Course Description: Introduction

to chemistry through study of
atomic and molecular structure,
periodic table, and states of
matter. Credit not allowed for
both 121 and 151.
Credit Hours with Lab: 3 lecture,
3 lab.
Repeat/Retake: May be retaken
two times excluding withdrawals,
but only last course taken
counts.
Requisite: (MATH 113 or
concurrent or math placement
level 2 or higher) and not CHEM
150
I gained knowledge and

laboratory experience that
helped me understand organic
chemistry, biochemistry, and
certain nutrition courses better. It
helped me grasp on to principles
and properties of chemicals and
atoms. I can use this information
to help explain to clients what is
actually happening in their
bodies, chemically.
College Algebra
MATH 113
5 Credit Hours
Course Description: Topics in

algebra including functions,
linear equations and systems,
polynomials, rational and radical
expressions, quadratic
equations, exponential and
logarithmic functions, and
inequalities. Graphing calculators
are employed (except on
exams). No credit for students
with credit for 117 or 263A.
counts.
Requisite: C or better MATH 102
or (Math Placement Level 1 or
higher)
In this course, I leaned valuable

critical thinking and problem
solving skills that I can use in the
future on a day to day basis, as
well as the math skills I need for
other courses.
Meal Management
NUTR 121
3 Credit Hours
Course Description: Principles of

food preparation and nutrition
emphasizing use of time, energy,
and resources in management of
meals. Government regulations
controlling food supply.
counts.
Requisite: None
The knowledge gained from this

course concerning food security
will be very helpful for when I am
a dietitian in understanding
peoples economical struggle
towards affording healthy foods
and being able to attack the
issue from a different angle.
Course Name
Call #
Credit Hours
Course Description

goal?
Introduction to Nutrition
NUTR 128
4 Credit Hours
Course Description: Nutrients,

their food sources and functions
in body, application to planning
adequate diet through life cycle.
counts.
Requisite: None
I can use the information I leaned

in this class to educate my
clients in nutrients, DRIs, food
sources, and basics in nutritional
information. Ive used the
knowledge Ive gained from this
course in every nutrition class
Ive taken an Ohio University and
it has helped me in some of my
science classes as well. Having
a good basic coverage of
nutrition is vital to being a good
Registered Dietitian so you can
explain your detailed knowledge
in a way your client can
understand.
Learning Community Seminar

UC 190
1 Credit Hour
Course Description: The seminar

course associated with thematic
or discipline-specific learning
communities. Topics may include
introduction to disciplinary
norms, academic expectations of
specific colleges and programs
and research and creative
opportunities at Ohio University.
Repeat/Retake: May be repeated
for a maximum of 2 hours.
Requisite: None
This course really helped me find

my spot in the dietetics program
at Ohio University. I was able to
work with all people in my major
and a nutrition professor to really
understand what I am getting
into. Our activities were a great
learning experience towards
proper nutrition and an active
lifestyle. I can use the skills Ive
learned here for any sort of
bonding, basic nutrition, and
social but educational settings.
Writing and Rhetoric I

ENG 151
5 Credit Hours
Course Description: Practice in

composing and revising
expository essays that are well
organized, logically coherent,
and effective for their purpose
and audience. Topics from
personal experience or nonfiction
reading. (Nonnative speakers
take 151A.)
counts.
Requisite: ENG 150 or 151
placement
I can utilize the information I

have learned in this class for
different classes and basic
writing skills that can help me in
preparing papers and projects.
Course Name
Call #
Credit Hours
Course Description

goal?
Science of Food I
NUTR 220
4 Credit Hours
Course Description: Scientific

principles applied to selection,
storage and preparation of foods
with emphasis on food
macromolecules. Introduction to
consumer food regulation and
sensory analysis. Lab fee.
3 lab.
counts.
Requisite: RHT 133 and (CHEM
121 or 150 or 151 or concurrent)
I was able to use the knowledge

Ive learned in this class to help
me with my other nutrition
classes as well as further
understand exactly how food
works. In the future, I can use the
skills towards food care, food
nature, conditions, storage, and
testing Ive gained in a laboratory
setting or food production setting.
General Psychology
PSY 101
5 Credit Hours

to psychology. Survey of topics
in experimental and clinical
psychology including
physiological bases of behavior,
sensation, perception, learning,
memory, human development,
social processes, personality,
and abnormal behavior.
counts.
Requisite: None
I will be able to use the

knowledge Ive gained in this
course to help me understand
human development,
personalities, behavior, and other
psychological factors.
Understanding these will help me
in my future career and make a
better connection with clients.
Seeing-Knowing Visual Art

ART 110
4 Credit Hours

to perceiving and understanding
meanings and organizational
systems in traditional and
contemporary visual arts in
context of their social and
cultural backgrounds.
counts.
Requisite: None
During this course, I was able to

learn how to look at things in a
different perspective. This will be
helpful in my career because I
can see things from a different
angle and provide critical
thinking.
Course Name
Call #
Credit Hours
Course Description

goal?
Human Biology I
BIOS 103
5 Credit Hours
Course Description: For

nonmajors. Humans as biological
organisms: our origins, ecology,
and inheritance; and functioning
of our body systems.
counts.
Requisite: None
Human Biology was very

important because it gave me
information that I was able to use
throughout my college career.
Ive used at least one topic from
that class in each one of my
science related course. I can use
this knowledge to help me really
understand the body and what is
going on inside of it.
Principle of Chemistry II
CHEM 122
4 Credit Hours

to gases, solutions, acids, bases,
and concept of equilibrium.
Credit not allowed for both 122
and 152.
Credit Hours with Lab: 3 lec, 3
lab.
counts.
Requisite: (C- or better in CHEM
121 or 150) or CHEM 151

bodies, chemically.
Science of Food II
NUTR 222
4 Credit Hours
Course Description: Scientific

principles applied to selection,
storage, and preparation of
foods.
3 lab
counts.
Requisite: (C or better in NUTR
220 or RHT 120) and (CHEM
121 or 150 or 151)
I was able to use the knowledge

Ive learned in this class to help
me with my other nutrition
classes as well as further
understand exactly how food
works. In the future, I can use the
skills towards food care, food
nature, conditions, storage, and
testing Ive gained in a laboratory
setting or food production setting.
Course Name
Call #
Credit Hours
Course Description

goal?
Foundations of Accounting
ACCT 1010
3 Credit Hours

to the accounting process,
external financial reporting, and
analysis. Introduction to
compound interest concepts,
Financial Literacy concepts and
budgeting. Some managerial
accounting concepts will be
discussed. This course is
required for all Business Minors
and College of Business Majors.
counts.
Requisite: MATH 1200 or D005
or PSY1110 or Math placement
level 1 or higher
I was able to use the knowledge I

have gained from accounting
1010 in other courses I have
taken like economics,
management, and other
business related courses. This
course will help me stand out
and how my knowledge from
different angles.
Human Anatomy and Physiology

I
BIOS 1300
4 Credit Hours

to the structure and function of
the human body in the study of
cells, tissues, and the
integumentary, skeletal,
muscular and nervous systems.
counts.
Requisite: None
This course was vital to my

learning experience as a nutrition
major at Ohio University. I was
able to fully understand the body,
what everything was called and
how it works. Without this
course, I would have struggled
taking other courses in my major.
I can use this knowledge, not
only just in day to day life, but in
the hospital and when treating
patients. I will fully understand
the disease/issue, how food is
digested, and how the body goes
through all its processes.
Principles of Microeconomics
ECON 1030
3 Credit Hours
Course Description: Basic theory

and economic analysis of prices,
markets, production, wages,
interest, rent, and profits.
Analysis of how the capitalistic
system determines what, how,
and for whom to produce.
counts.
Requisite: Math placement level
2 or higher or C or better in
MATH 1200
I can the information from

Microeconomics to help me
understand the market, future
career details, rent, and how
food can be priced. This class
helped make my education vary.
Course Name
Call #
Credit Hours
Course Description

goal?
Lifespan Nutrition
NUTR 2000
3 Credit Hours
Course Description: Examination

of nutritional needs and unique
concerns to foster optimal growth
and development during the
lifespan including maternity
(pregnancy and lactation),
infancy, childhood, adolescence,
and older adult years. Principles
of sound nutrition, as elucidated
through current research, used to
plan and implement
recommendations for dietary
change during these stages of
the life cycle.
counts.
Requisite: C or better in NUTR
1000
I have used the knowledge Ive

learned from Lifespan Nutrition in
every nutrition class Ive taken
since and I have been able to
use it in real life situations. I can
use this information when
dealing with a various variety of
clients going through different
stages of their lives. I found this
class to be very beneficial
towards my academic goals and
overall learning experience.
Professional Development Food

Nutrition
NUTR 2990
1 Credit Hour
Course Description:
Development of an awareness of
the philosophy, goals,
organizations, and requirements
of food, nutrition, and applied
nutrition professions.
counts.
Requisite: C or better in (NUTR
1000 and 1100) or concurrent
and Soph or Jr or Sr
The knowledge Ive gained from

this course gave me an overview
of what the rest of my
educational experience was
going to entail at Ohio University.
It was able to inform me towards
career goals and the standards
to reach them. The course gave
me great information I continue
to be using to reach my end
career goal of being a Registered
Dietitian.
Principle of Quantity Food

Production Purchase
NUTR 3300
3 Credit Hours
Course Description: Food

purchasing and preparation
principles applied to large
quantity food production, menu
planning, recipe standardization,
food cost, and service in
institutions.
counts.
1000 and 2220)
I have use the knowledge Ive

learned from Quantity Foods to
help me succeed in my food labs
and even at my jobs. It allows me
to create recipes, plan menus,
food cost allowsces, sanitation,
cleaning, food prep standards,
and serving food. I can use this
information in a food service
setting, hospital, and school
cafeteria.
Course Name
Call #
Credit Hours
Course Description

goal?
Human Anatomy and Physiology

II
BIOS 1310
4 Credit Hours

to the structure and function of
the human body in the study of
the digestive, urinary,
reproductive, cardiovascular,
lymphatic, respiratory, endocrine
systems, and acid-base balance.
Credit Hours with Lab: 3 Lecture,
2 Lab
counts.
Requisite: BIOS 1300
This course was vital to my

learning experience as a nutrition
major at Ohio University. I was
able to fully understand the body,
what everything was called and
how it works. Without this
course, I would have struggled
taking other courses in my major.
I can use this knowledge, not
only just in day to day life, but in
the hospital and when treating
patients. I will fully understand
the disease/issue, how food is
digested, and how the body goes
through all its processes.
Principles of Chemistry II
CHEM 1220
4 Credit Hours
Course Description: Designed to

survey organic chemistry and
biochemistry and their impact
upon daily existence.
Credit Hours with Lab: 3 Lecture,
3 Lab
counts.
Requisite: C- or better in CHEM
1210

bodies, chemically.
Medical Terminology
HLTH 2300
3 Credit Hours
Course Description: Medical

terms associated with body
systems, disease processes,
laboratory tests, and clinical
procedures commonly used in
the health care setting.
counts.
Requisite: BIOS 1030 or 1700 or
2030
I can use these terms that I

learned in Medical Terminology
to help identify terms, diseases,
tests, and body parts. This will be
helpful in the medical field to
understand where and how a
disease is affecting a patient or
what procedure needs to be
done. I also used this knowledge
during my biology classes.
Course Name
Call #
Credit Hours
Course Description

goal?
Introduction of Management
MGT 2000
3 Credit Hours
Course Description:
Understanding of and practice in
solving problems facing
managers and administrators
using concepts and principles
from behavioral sciences and
other applicable disciplines.
counts.
Requisite: Not COB except major
code BS8123 and (Soph or Jr or
Sr) and WARNING: no credit if
taken after MGT 2100
The information Ive gained

during this course is going to be
very helpful when in a
professional environment. It
covers how to prepare for
interviews, laws, and workplace
information that everyone should
know.
Introduction to Food Production

NUTR 3350
4 Credit Hours
Course Description: Application

of food purchasing, quantity food
production, and food
management principles in a
commercial kitchen. Apply food
safety and sanitation principles
by participating in HACCP plan.
Use standardized recipes and
food service equipment in
production of foods.
counts.
333 or 3300) or concurrent
During this course, I learned,

hands on, how to prepare food,
sanitize, and serve. I have also
learned more skills in recipe
scaling. I can use these skills
during the dietetic internship, a
job, and in life when preparing
food for myself and others.
Course Name
Call #
Credit Hours
Course Description

goal?
Microbes and Humans

BIOS 2210
3 Credit Hours

nonmajors. A good introduction
to microbiology for allied health
fields. Introduction to the history
and life of microorganisms with
an emphasis on bacteria and
viruses. Discussion of the
interaction between humans and
microbes including vaccines,
antibiotics, biotechnology,
immunity, disease transmission,
and food spoilage. Overview of
infectious diseases affecting
human organ systems.
Application of concepts through
reading on current topics.
counts.
Requisite: WARNING: no credit if
taken after BIOS 3210
The information I was able to

gain from this course was very
useful when referring to
diseases, vaccines, antibiotics,
transmission, food borne
illnesses, sanitation and the
durability some strands have. I
can use this knowledge when in
a clinical setting to fully
understand what a patient is
taking and how it can affect them
nutritionally.
Microbes and Humans, Lab

BIOS 2215
1 Credit Hours
Course Description:
Characteristics and
activities of microbes of special
relevance to humans welfare,
and those affecting maintenance
of environmental and food
quality. Special topics include
human immune cells and food
production by microorganisms.
counts.
Requisite: BIOS 2210 or
concurrent
The information I was able to

gain from this course was very
useful when referring to
diseases, vaccines, antibiotics,
transmission, food borne
illnesses, sanitation and the
durability some strands have. I
can use this knowledge when in
a clinical setting to fully
understand what a patient is
taking and how it can affect them
nutritionally.
Women and Writing

ENG 3060J
3 Credit Hours
Course Description: Practice in

developing essays on women
and their interests, on women
and writing, and on gender
issues.
counts.
Requisite: (ENG 1510 or 1610)
and (Jr or Sr)
I can utilize the information I

have learned in this class for
different classes and basic
writing skills that can help me in
preparing papers and projects.
Course Name
Call #
Credit Hours
Course Description

goal?
Nutrient Metabolism
NUTR 3000
3 Credit Hours
Course Description: Examination

of the macro- and micronutrients
from a scientific standpoint,
including their digestion,
metabolism, and utilization at the
cellular level. Evaluation of the
recommended intake for the
prevention of chronic disease
and health maintenance.
counts.
Requisite: (CHEM 123 or 1220 or
153 or 1520) and C or better in
(NUTR 128 or 1000)
I found what I have learned in

this course to be very useful for
not only my nutrition classes, but
some of my chemistry and
biology classes. I loved the
material this course had and I
find it very applicable when it
comes to the internship, talking
to clients and an overall
background on how the body
works nutritionally. It also helped
me review my food sources to
solidify my knowledge in those.
Stat for Behavioral Sciences

PSY 2110
4 Credit Hours

to descriptive and inferential
statistics with emphasis on
inferential statistics. No credit for
both 2110 and any of the
following: MATH 2500, QBA
2010, COMS 3520.
counts.
Requisite: (MATH 1200 or MATH
1300 or MATH 2301 or Math
placement level 2 or higher) and
WARNING: not COMS 3520 or
MATH 2500 or QBA 2010
I can use this information to help

me advance in studies regarding
statistics and I can use the
critical thinking skills Ive gained
to help me as a dietitian.
Decision Making with Account

ACCT 1020
3 Credit Hours
Course Description: Use of

accounting information for
making managerial decisions.
Study of cost behavior, overhead
costs allocation, basic cost
accumulation systems,
elementary capital budgeting,
master and flexible budgets, and
cost control.
counts.
Requisite: ACCT 1010 and
ECON 1030
I was able to use the knowledge I

have gained from accounting
1020 in other courses I have
taken like economics,
management, and other
business related courses. This
course will help me stand out
and how my knowledge from
different angles.
Course Name
Call #
Credit Hours
Course Description

goal?
Genetics In Human Society

BIOS 2250
3 Credit Hours

nonmajors. Basic principles of
inheritance in humans. Normal
and abnormal chromosome
constitutions, gene-protein
interrelationships, and factors
that cause mutations of genes
and chromosomes. Significance
of genetics in life of human
society.
counts.
Requisite: WARNING: No credit
if taken after BIOS 3100
This course has helped me in

various courses like MNT,
anatomy, and other science
based classes. This class helped
me understand how certain
genetic diseases arises. I will be
able to use this knowledge in the
field for correctly treated and
understanding a patient with
genetic diseases.
Organic Chemistry
CHEM 3010
3 Credit Hours
Course Description: Designed for

students who do not require a full
year in organic chemistry.
Teaches the chemistry of the
functional groups, an introduction
to spectroscopy and the
importance of mechanism in
organic synthesis.
counts.
Requisite: CHEM 1220 or 1520
and WARNING: No credit for this
course if the following is taken
(keeps credit for the following
course, as defined by
department): CHEM 3050
The information I have learned in

organic chemistry was able to
help me in biochemistry and
other nutrition courses. This
course taught me about organic
materials, synthesis, and other
reactions that might take place in
the body that are food related.
Course Name
Call #
Credit Hours
Course Description

goal?
Marketing Principles
MKT 2020
3 Credit Hours
Course Description: Provides a

broad understanding of
marketing activities, decisions,
and terms with an emphasis on
the practices and problems of
marketing managers and the
analysis of the marketing
environment.
counts.
Requisite: Not COB except BS
8123 and WARNING: No credit
for this course if taken after the
following: MKT 2400
I can use the team work,

decision making skills Ive gained
in this class in a professional
setting to be fully affective. The
information in this course has
helped me in my accounting,
management and other business
courses, which helped me get an
overall wide variety in my
education.
Medical Nutrition Therapy I

NUTR 3100
3 Credit Hours

nutrition therapy associated with
the prevention and treatment of
disease, including
overweight/obesity,
hypertension, hyperlipidemia,
diabetes mellitus, and kidney
disease.
counts.
Requisite: (BIOS 1310 or 3450)
or concurrent and C or better in
NUTR 3000
I can use the knowledge that Ive

learned in this class in my field
experience, counseling, and
various other courses at Ohio
University. The knowledge Ive
gained will help me when it
comes to working in a hospital
setting, taking the RD exam, and
dealing with patients with those
chronic diseases.
Nutrition Counseling
NUTR 3600
1 Credit Hour

to the theory of medical nutrition
therapy (MNT); communicating
health and nutrition advice to
consumers; and behavior change
models used in MNT.
counts.
3000
The skills Ive obtained from this

course, I can use in not only
nutritional settings, but even in
life when speaking to others. I
was able to utilize these skills in
my counseling practicum and my
interactions while volunteering at
the hospital. I can use these
when dealing with a client or
other professionals at work.
Course Name
Call #
Credit Hours
Course Description

goal?
Basic Biochemistry
CHEM 4890
3 Credit Hours
Course Description: Survey

course, including introduction to
biochemical concepts and
techniques, metabolic pathways,
and information storage and
transmission, with emphasis on
directions of current biochemical
research.
counts.
Requisite: CHEM 3010 or 3060
I can use the knowledge Ive

gained in this course to help me
succeed in my other classes. I
was able to grasp a better idea of
how different nutrients works and
processes.
Fundamentals of Human
Communications
COMS 1010
3 Credit Hours
Course Description: Introductory

analysis of oral communication in
human relationships with focus
on variety of contexts including
dyadic, small group, and public
communication experiences.
Serves as survey of human
communication processes. Mass
lecture.
counts.
Requisite: None
During this course, I learned

about how human
communication works and how I
can effectively communicate with
others in the medical field.
Human Resource Management

MGT 3300
3 Credit Hours
Course Description: Survey of

human resource management
practices in areas of human
resource planning, recruitment,
selection, training and
development, performance
appraisal, compensation,
discipline, safety audits, and
personnel research. Includes
applications in employment law
and discussion of interface of line
and staff responsibilities in
organization.
counts.
Requisite: MGT 2000 or 2100
The information Ive gained

during Human Resources is
going to be very helpful when in
a professional environment. It
covers how to prepare for
interviews, laws, and workplace
information that everyone should
know.
Course Name
Call #
Credit Hours
Course Description

goal?
Medical Nutrition Therapy II

NUTR 4100
3 Credit Hours

nutrition therapy associated with
the prevention and treatment of
disease, including
gastrointestinal, pulmonary, and
wasting diseases. Enteral and
parenteral nutrition.
counts.
3100 and (BIOS 1310 or 3450)
I can use the knowledge that Ive

learned in this class in my field
experience, counseling, and
various other courses at Ohio
University. The knowledge Ive
gained will help me when it
comes to working in a hospital
setting, taking the RD exam, and
dealing with patients with those
chronic diseases.
Diabetes From Bench to Bedside Course Description: An

NUTR 4320
exploration of the underlying
3 Credit Hours
genetics and physiology of
diabetes and clinically relevant
issues surrounding diabetes from
medical, self-management, and
prevention perspectives.
counts.
Requisite: Permission required
This course helped me further

prepare my career in nutrition by
giving me an in depth look at
diabetes. This course can give
me an edge in the field by having
extensive knowledge towards
diabetes.
Food Nutrition Senior Seminar

NUTR 4901
1 Credit Hour
This course was able to give me

a way for me to prepare to apply
for the real world and how to
present myself. I was able to
organize and build towards my
post graduate goals. This course
can help me in so many ways
when it comes to being prepared
and coming off professionally to
employers.
Course Description: Examines

the latest trends in the fields of
food, nutrition, and applied
nutrition. Provides an opportunity
for majors in nutrition and applied
nutrition to demonstrate personal
and professional growth by
investigating a topic and
presenting it in class. Students
lead discussions on topics that
affect the professions and share
professional experiences gained.
counts.
Requisite: NUTR 3000 and Sr
only
Course Name
Call #
Credit Hours
Course Description

goal?
Nutrition Counseling Practicum

NUTR 4920
1 Credit Hour
Course Description: Offers the

opportunity for students to
counsel client(s) in a one-on-one
and group format under the
supervision of a registered
dietitian; including assessment,
treatment, evaluation and followup in out-patient care.
counts.
3600 or concurrent
During the Counseling

Practicum, I was able to use all
the knowledge Ive gained over
the years, condense it and utilize
into one course. I loved the
experience to work with a client
and the tips and skills I have
gained by taking this course, I
will use throughout my career.
Introduction to Cultural
Anthropology
ANTH 1010
3 Credit Hours
Course Description: Students

I am enrolled to take this class
learn about the core concepts
during Spring Semester 2015.
used in cultural anthropology and
how anthropologists study
human cultures and societies.
Consideration is given to the
relevance of anthropological
theories, methods, and ethics in
the context of contemporary
culture change, taking into
account processes of
colonialism, globalization, and
development. Students gain an
appreciation of the broader goals
of cultural anthropology to record
cultural patterns and behaviors,
represent a variety of voices and
perceptions, explain cultural
processes, and develop a
fundamental understanding of
human diversity.
counts.
Requisite: None
Course Name
Call #
Credit Hours
Course Description

goal?
Nutrition in the Community

NUTR 4000
3 Credit Hours
Course Description: Application

of the Nutrition Care Process in
the community, including: 1)
assessment of community
nutrition needs; 2) policies and
interventions to prevent and
improve nutritional well-being of
individuals, families, and
community; and 3) agencies
providing services. Role of the
environment, food, food systems,
and nutrition on community
nutritional health. Public and
health care policy affecting
nutritional care.
counts.
3000
Experimental Foods
NUTR 4200
4 Credit Hours
Course Description: Factors

which affect results of different
methods used in food
preparation. Research
techniques using subjective and
objective evaluation of products.
counts.
Requisite: CHEM 3010 and PSY
2110 and C or better in NUTR
2220 and Sr only

Course Name
Call #
Credit Hours
Course Description

goal?
Independent Study in Diabetes

NUTR 4932
3 Credit Hours
Course Description: Science,

clinical, or educational
experience related to diabetes.
Repeat/Retake: May be repeated
for a maximum of 12 hours.
4320
Trends in Diabetes
NUTR 4960
2 Credit Hours
Course Description: Latest

research trends and clinical
management of diabetes.
counts.
4320


Course Reflection

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Course Reflection

Uploaded by

Copyright:

Available Formats

Course Name

How will you use this knowledge

Course Description: Introduction

I gained knowledge and

Course Description: Topics in

In this course, I leaned valuable

Course Description: Principles of

The knowledge gained from this

How will you use this knowledge

Course Description: Nutrients,

I can use the information I leaned

Learning Community Seminar

Course Description: The seminar

This course really helped me find

Writing and Rhetoric I

Course Description: Practice in

I can utilize the information I

How will you use this knowledge

Course Description: Scientific

I was able to use the knowledge

Course Description: Introduction

I will be able to use the

Seeing-Knowing Visual Art

Course Description: Introduction

During this course, I was able to

How will you use this knowledge

Course Description: For

Human Biology was very

Course Description: Introduction

I gained knowledge and

Course Description: Scientific

I was able to use the knowledge

How will you use this knowledge

Course Description: Introduction

I was able to use the knowledge I

Human Anatomy and Physiology

Course Description: Introduction

This course was vital to my

Course Description: Basic theory

I can the information from

How will you use this knowledge

Course Description: Examination

I have used the knowledge Ive

Professional Development Food

The knowledge Ive gained from

Principle of Quantity Food

Course Description: Food

I have use the knowledge Ive

How will you use this knowledge

Human Anatomy and Physiology

Course Description: Introduction

This course was vital to my

Course Description: Designed to

I gained knowledge and

Course Description: Medical

I can use these terms that I

How will you use this knowledge

The information Ive gained

Introduction to Food Production

Course Description: Application

During this course, I learned,

How will you use this knowledge

Microbes and Humans