Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Introduction to Food
Systems
NUTR 1100
3

Introduction to
Nutrition

NUTR 1000

Course Description

How will you use this knowledge to achieve

your educational goal?
Components of the food system The knowledge I gained from this course
and all processes that maintain helped me understand the food system and its
our food supply, including
importance to society as a whole. During this
growing, harvesting,
course we completed a project that helped us
processing, packaging,
understand the importance of sustainability
transporting, marketing,
and its impact on the food system. I will be
consuming, and disposing of
food/food packages. Interaction able to use this information to educate patients
of the food system with social, about the food system process and the benefits
political, economic and natural of sustainability.
environments. Sustainability of
the food system. Impact of the
food system on nutritional
well-being.

Nutrients, their food sources

and functions in the body;
application to planning
adequate diet through life
cycle.

I will use the knowledge I obtained from

Introduction to Nutrition as the foundation for
my career. During this course I learned the
basic concepts, which helped me truly excel in
the higher level nutrition courses. I will use
this information on a daily basis, when
educating patients and as a reference point.

3
Professional
Development of an awareness
Development in Food of the philosophy, goals,
and Nutrition Sciences organizations, and
requirements of food, nutrition,
NUTR 2990
and applied nutrition
professions.
1

The knowledge I obtained from this course

helped me truly understand the field of
Dietetics. This course helped me understand
all the possible careers in nutrition, how to be
professional and the required courses I need to
take in order to graduate. I will apply this
information in the future by conducting
myself in a professional way in the field of
Dietetics.

Page 1 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Lifespan Nutrition
NUTR 2000
3

Science of Food I
NUTR 2200
3

Science of Food II
NUTR 2220
3

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.

How will you use this knowledge to achieve

your educational goal?
This class was very useful in understanding
the different nutritional recommendations
during the stages of life. I will apply these
concepts every day during my practice;
whether I am calculating nutrition needs for
an individual who is an older adult or an
infant. I can use the knowledge I have gained
in order to implement the best nutritional plan
for the individual.

Scientific principles applied to

selection, storage and
preparation of foods with
emphasis on food
macromolecules. Introduction
to consumer food regulation
and sensory analysis.

During this course I obtained knowledge

about proper food storage, preparation of
foods and food regulation. I completed labs
throughout the course that helped me
understand the science behind preparing
certain foods. This will be helpful in the future
when working with patients that may require
special attention when it comes to storage or
preparation of foods.

Scientific principles applied to

selection, storage, and
preparation of foods.

During this course I completed a food science

project that helped me understand the
scientific role behind food and nutrition. I will
use this knowledge in my future career to help
educate others on proper food storage,
preparation and the relationship between food
and nutrition.

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Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Nutrient Metabolism
NUTR 3000
3

Principles of Quantity
Food Production and
Purchasing
NUTR 3300

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.

Food purchasing and

preparation principles applied
to large quantity food
production, menu planning,
recipe standardization, food
cost, and service in institutions.

Introduction to Food
Production
NUTR 3350
4

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.

How will you use this knowledge to achieve

your educational goal?
This course provided information on nutrient
metabolism. As part of the course we were to
work in groups to complete assignments as
well as individually. This course was
important to understand the micro and
macronutrients and to learn how and the
importance of working in a group to complete
an assignment. I will use the knowledge I
gained in the class when educating my
patients on prevention of chronic disease and
health maintenance.
During this course I learned about purchasing
supplies and foods in large quantities while
also considering the food cost. Throughout the
course I learned how to scale recipes using a
food program and completing a project that
entailed creating a school menu. The
knowledge I gained from this course allows
me to better understand the food process
system. This will benefit me if I decide to
work in food service.
During this course I worked in a student ran
Atrium Caf. This course taught me how to
work and manage a commercial kitchen.
While running the caf we learned proper
food safety and sanitation principles by
participating in HACCP. I also learned how to
scale recipes and use food service equipment
when preparing the food. This course gives
me the skill and knowledge to work in a
commercial kitchen and truly understand food
safety and sanitation in the workplace.

Page 3 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Medical Nutrition
Therapy 1
NUTR 3100
3

Nutrition Counseling
NUTR 3600
1

Dietetic Field
Experience
NUTR 3910
4

Medical Nutrition
Therapy II
NUTR 4100
3

Course Description
Medical nutrition therapy
associated with the prevention
and treatment of disease,
including overweight/obesity,
hypertension, hyperlipidemia,
diabetes mellitus, and kidney
disease.

How will you use this knowledge to achieve

your educational goal?
This course provides an overview of using
nutritional therapy in the prevention and
treatment of diseases. As part of the course
several case studies were conducted along
with presenting the finding to the class. This
course is important as it developed skills that
will help clients/patients who are facing issues
such as obesity, hypertension or diabetes.

Introduction to the theory of

medical nutrition therapy
(MNT); communicating health
and nutrition advice to
consumers; and behavior
change models used in MNT.

This course is an introduction to nutrition

therapy. As part of the course an educational
tool for a client was developed as well as a
factsheet on cultural food. This course is
important as it helped develop oral and written
skills that will be used to provide nutrition
information. I will use the knowledge I have
gained from this course to help me educate
patients more effectively.

Professional experience in
acute healthcare, long term
care, community nutrition
programs, school nutrition
programs, and/or food industry
under daily supervision of a
Registered Dietitian (RD) or
another food and nutrition
sciences/applied nutrition
professional.

This course was my field experience working

at a hospital in the food service as well as in
the clinical setting and also working in food
service in a volunteer setting. During this
time I performed a survey of the clients, staff
and patients that receive food at the hospital
and presented this finding to staff. During this
time I was responsible in providing a weekly
report. The importance of this course is that it
provided a shortened version of what the
dietetic internship will require.
This course covered the importance of
nutrition therapy in preventing and treating
illnesses. During the course case studies were
performed and multiple presentations were
presented. This course is important in that it
provides the experience of presenting
information that I will need when completing
my dietetic internship.

Medical nutrition therapy

associated with the prevention
and treatment of disease,
including gastrointestinal,
pulmonary, and wasting
diseases. Enteral and parenteral
nutrition.

Page 4 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Nutrition Counseling
Practicum
NUTR 4920
1

Nutrition in the
Community
NUTR 4000
3

Experimental Foods
NUTR 4200
4

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 follow-up in
out-patient care.

How will you use this knowledge to achieve

your educational goal?
Course to be taken in Spring 2015.

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.

Course to be taken in Spring 2015.

Factors which affect results of

different methods used in food
preparation. Research
techniques using subjective and
objective evaluation of
products.

Course to be taken in Spring 2015.

Page 5 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Diabetes From Bench
to Bedside
NUTR 4320
3

Trends in Diabetes
NUTR 4960

Course Description
An exploration of the
underlying genetics and
physiology of diabetes and
clinically relevant issues
surrounding diabetes from
medical, self-management, and
prevention perspectives.

How will you use this knowledge to achieve

your educational goal?
This course was an overview of diabetes and
as part of the course; a case study and one
interview were to be completed. This course
was important as it provided experience on
interviewing an individual who has diabetes
and performing a case study. The knowledge I
have gained from this course allows me to
better understand how diabetes affects an
individual.

Latest research trends and

clinical management of
diabetes.

Course to be taken in Spring 2015.

Science, clinical, or
educational experience related
to diabetes.

Course to be taken in Spring 2015.

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

As part of this course which identified the

latest trends in the field of food, nutrition and
applied nutrition I was required to update my
resume, provide a personal essay to a dietetic
internship, work with a team to develop an
information movie and to develop a
professional portfolio. This course is
important in providing the information and
skills in obtaining and doing my dietetic
internship.

Independent Study in
Diabetes
NUTR 4923
3-8

Food and Nutrition

Sciences Senior
Seminar
NUTR 4901
1

Page 6 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours

Course Description

How will you use this knowledge to achieve

your educational goal?

professional experiences
gained.

Principles of
Chemistry I
CHEM 1210
4

Principles of
Chemistry II
CHEM 1220

Introduction to chemistry
through study of atomic and
molecular structure, periodic
table, states of matter gases,
solutions, energy changes,
acids, bases, equilibrium, and
nuclear chemistry.

During this course I learned basic chemistry

by learning how to balance equations,
understanding energy changes and the
periodic table. This class helped me prepare
for my food science courses by providing me
with the knowledge of acids and bases.

Designed to survey organic

chemistry and biochemistry
and their impact upon daily
existence.

During this course I learned basic chemistry

by learning how to balance equations,
understanding energy changes and the
periodic table. This class helped me prepare
for my food science courses by providing me
with the knowledge of acids and bases. This
class allowed me to better succeed in organic
chemistry and basic biochemistry.

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.

This course was an introduction of the

structure, properties, and reactions of organic
compounds and organic materials. As part of
this class I did a report on an organic molecule
that was shared with the rest of the class. This
course was important in understanding the
reactions of organic molecules and also
developing information in a format that would
be understandable by all individuals.

For nonmajors. Humans as

biological organisms: our
origins, ecology, and
inheritance, and functioning of
our body systems

This course covered the structure and function

of the human body. This class is important to
understand the human body so I may explain
the importance of proper nutrition to a patient
who is ill.

Organic Chemistry
CHEM 3010
3

Human Biology I:
Basic Principles
BIOS 1030
3

Page 7 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Principles of Human
Anatomy and
Physiology 1
BIOS 1300
4

Principles of Human
Anatomy and
Physiology II
BIOS 1310
4

Microbes and Humans

BIOS 2210
3

Course Description
Introduction to the structure
and function of the human
body in the study of cells,
tissues, and the integumentary,
skeletal, muscular and nervous
systems.

How will you use this knowledge to achieve

your educational goal?
This course covered the structure and function
of the human body of cells, tissues, and the
integumentary, skeletal, muscular and nervous
systems. This is important to understand the
human anatomy so I may explain the
importance of proper nutrition to a patient
who is ill. I will use this knowledge I gained
by understanding the pathophysiology of a
disease or condition.

Introduction to the structure

and function of the human
body in the study of the
digestive, urinary,
reproductive, cardiovascular,
lymphatic, respiratory,
endocrine systems, and acidbase balance.

This course covered the human anatomy such

as the endocrine system, heart, lymphatic
system, blood vessels and metabolism.
During this course we were in the lab going
over for example the cardiovascular system
and blood flow through the heart using an
animation program. This is important to
understand the human anatomy so I may
explain the importance of proper nutrition to a
patient who is ill.

For 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.

This course covered the basis of how the

microbial world impacts on our everyday live.
As part of the course I was assigned two
papers. The one paper was a book report on
the book The Immortal Life of Henrietta
Lacks and the other was a summary of an
article that discussed a current topic dealing
with microbiology. In doing these papers it
has provided a format in which I can
understand how to summarize information. I
will use the information I have gained by
educating patients medication and nutrient
interaction, proper food storage and the
nutritional impact on infections.

Page 8 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Microbes and
Humans, Laboratory
BIOS 2215
1

Genetics In Human
Society
BIOS 2250
3

Medical Terminology
HLTH 2300
3

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.

How will you use this knowledge to achieve

your educational goal?
This class was conducted in the lab and
provided the opportunity to view the microbial
world under a microscope. Knowing this
information will help in explaining to patients
the importance of proper hygiene and food
safety to prevent the growth of organisms that
may make the patient ill.

For 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.

This class covered the basic information on

genetics. This information is useful in
understanding why certain patients may be
more receptive to issues dealing with
nutrition.

Medical terms associated with

body systems, disease
processes, laboratory tests, and
clinical procedures commonly
used in the health care setting.

Course not taken till Spring 2015.

Page 9 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Basic Biochemistry
CHEM 4890
3

Principles of
Microeconomics
ECON 1030
3

Foundations of
Accounting
ACCT 1010
3

Decision Making with

Accounting
ACCT 1020
3

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.

How will you use this knowledge to achieve

your educational goal?
This class covered the basic information on
the chemistry of living matter, which included
discussion on topics such as what are
carbohydrates, protein function, and lipid.
The importance of this basic class is to
provide the foundation for understanding
nutrition.

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.

This class covered the basic information on

the general principles of finance and
economy. This information will help me with
understanding how supply and demand affects
the economy as well as my own finances.

Introduction 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.

Within this course I learned how to balance a

financial statement and basic financial
literacy. This course will not only provide me
benefits in the future but possibility helps me
if I decide to go into food service.

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.

Within this course I had several individual and

group assignments that required me to work
with Microsoft Excel in completing budgets.
As part of being a nutritionist I may be
responsible for helping and later doing a
budget. This course has provided me the
knowledge to understand the concept of a
budget and how to use a computer software
program to do the budget.

Page 10 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Introduction to
Management
MGT 2000
3

Human Resource
Management
MGT 3300
3

Marketing Principles
MKT 2020
3

Course Description
Understanding of and practice
in solving problems facing
managers and administrators
using concepts and principles
from behavioral sciences and
other applicable disciplines.

How will you use this knowledge to achieve

your educational goal?
This course provided me with the information
on the basics of management in a business or
organization. Within this course I did a
personal project that discussed what I was
going to do after college and how this course
prepared me for that step. Doing this project
it allowed me to focus on exactly what my
future goals are in becoming a nutritionist.

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.

Within this course I learned the overview of

the work environment from the behavior to
the legal aspects. This knowledge will help
me to better understand my role as an
employee of a private or public agency and
my rights.

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.

This course was an introduction to the

vocabulary used in marketing and explained
the marketing management process. With this
knowledge it will help to understand the
business end of nutrition as I work within
private as well as the government sector.

Page 11 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Fundamentals of
Public Speaking
COMS 1030
3

Course Description
Principles of public speaking,
practice in presenting
informative and persuasive
speeches with emphasis on
communicative process. Use of
interpretive and rhetorical
methods to understand
meaning, context, culture, and
language in the development of
speeches.

How will you use this knowledge to achieve

your educational goal?
During this course I learned the proper ways
to be an effective communicator. This class
allowed me to strengthen my ability to present
speeches in a professional way. This will help
me as a Dietitian when I work on an
interdisciplinary team and when I work with
patients.

Writing and Rhetoric I Practice in composing and

revising expository essays that
ENG 1510
are well organized, logically
coherent, and effective for their
purpose and audience. Topics
from personal experience,
nonfiction reading, and
research material.

Within this course I wrote a personal essay; a

rhetorical analysis of a short article; an
informal response to an article; and a
researched argument. This class helped with
my writing skill and prepared me for the
reports I will have to perform within my
internship as well as preparation for how to
complete a thesis.

Seeing and Knowing

the Visual Art

Introduction to perceiving and

understanding meanings and
organizational systems in
traditional and contemporary
visual arts in context of their
social and cultural
backgrounds.

This course was an introduction to

understanding different social and cultures
meanings in society. This course allowed me
to view things from a different standpoint.
This will help me while working on an
interdisciplinary team, allowing me to see
each perspective of each team member.

Students learn about the core

concepts 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

During this course I learned about the

different cultures and how to communicate
with each. Knowing this information will help
in understanding how people react to and
understand the nutritional information they
will receive during my internship and career.

ART 1100
3

Introduction to
Cultural
Anthropology
ANTH 1010
3

Page 12 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours

Course Description

How will you use this knowledge to achieve

your educational goal?

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.

Fundamentals of
Human
Communication
COMS 1010
3

Writing and Rhetoric

II
ENG 3080J
3

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.

During this course I learned the proper ways

to be an effective listener and communicator.
This class allowed me to strengthen my ability
to become an effective communicator by
working with others. This will help me as a
Dietitian when I work on an interdisciplinary
team.

Focuses on skills in writing a

variety of genres (i.e. rhetorical
analysis, research-based
argument, report, etc).
Coursework includes learning
to read rhetorically and using
effective strategies for
searching academic databases
and evaluating sources. Also
focuses on using correct
documentation and mechanics.

Within this course I wrote a personal essay; a

rhetorical analysis of a short article; an
informal response to an article; and a
researched argument. This class helped with
my writing skill and has prepared me for the
reports I will have to perform within my
internship as well as preparation for how to
complete a thesis.

Page 13 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
College Algebra
MATH 1200
4

General Psychology
PSY 1010
3

Statistics for the

Behavioral Sciences
PSY 2110
4

Course Description
Equations, functions and
graphs, including linear
equations and systems,
polynomials, rational and
radical expressions, quadratic
equations, exponential and
logarithmic functions, and
inequalities.

How will you use this knowledge to achieve

your educational goal?
Within this course I learned the basic math
concepts. These concepts will help me in the
future for when I need to complete any type of
calculations whether it involves patients
energy needs, tube feeding requirements and
or macronutrient intakes. I will be using basic
equations in order to fulfill my job duties.

Introduction 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.

During this course I learned about how every

individual reacts differently because of their
personality, perceptions or learning styles.
This helped me understand that each clients
needs, will need to be individualized.

Introduction to descriptive and

inferential statistics with
emphasis on inferential
statistics

In this class I was responsible for three reports

to be submitted that dealt with the collection
of data and perform statistical procedures on
specific topics that were covered in the class.
In addition I was part of a team of three to
work on a project and provide a presentation
on the specific topic. This course helped me
to understand the concept of research
independently and with a group; which I will
need as I move forward to my dietetic
internship and a masters program.

Page 14 of 15

Melissa Haydens Course Listing

Course Name
Call #
Credit hours
Food Sanitation and
Safety
RHT 1330
1

Learning Community
Seminar
UC1900
1

Course Description
Applied food service sanitation
procedures in the food handling
functions of purchasing,
storage, preparation, and
service. Hazard Analysis
Critical Control Points
(HACCP) covered. Upon
completion, students eligible
for national and Ohio
certification in Food Safety

The seminar course associated

with thematic or disciplinespecific learning communities.
Topics may include
introduction to disciplinary
norms, academic expectations
of specific colleges and
programs and research and
creative opportunities at Ohio
University.

How will you use this knowledge to achieve

your educational goal?
Course to be taken in Spring 2015.

This seminar helped me transition from high

school to college. It gave me the opportunity
to branch off by getting involved in our
program through events, meeting professors
and working with other freshman nutrition
majors. This course helped me succeed in our
program by learning the requirements of our
major.

Page 15 of 15