BACHELOR OF SCIENCE IN COMMUNITY NUTRITION
BACHELOR OF SCIENCE IN COMMUNITY NUTRITION
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The Bachelor of Science in Community Nutrition is a 4-year program designed to prepare young men and women to be value-laden and competent professionals in the integrated fields of public health, nutrition and dietetics. It is designed to prepare them to understand and help solve the nutritional problems that beset the Filipino families in communities, with bias towards the underserved.
PROGRAM LEARNING OUTCOMES
PROGRAM LEARNING OUTCOMES
Practice comprehensive nutritional care in multi-disciplinary and multi-cultural settings;
Promote the role of nutrition and dietetics for human well-being in relation to the needs, resources, and potentials of individuals, families, and communities;
Integrate nutrition concerns with local, national, and international development efforts in the management of nutrition programs;
Integrate principles of nutrition and dietetics in the management of food service units in various settings;
Manage economically feasible programs, projects and activities related to nutrition and dietetics;
Conduct scientific studies on nutrition, dietetics, food, related topics;
Engage in lifelong learning and understanding of the need to keep abreast of the developments in nutrition, dietetics, and related fields;
Act in recognition of professional, social, and ethical responsibilities;
Practice critical thinking skills in judgment, problem-solving, and decision-making;
Demonstrate effective interpersonal and leadership skills in various settings and situations;
Demonstrate effective verbal and written communication skills both in English and Filipino;
Integrate Filipino cultural heritage in the practice of the profession;
Utilize appropriate technologies in the promotion and practice of the profession; and
Promote the integral role of the Filipino family in national development.
COMPETENCIES GAINED FROM THE PROGRAM
COMPETENCIES GAINED FROM THE PROGRAM
Theoretical knowledge and technical skills required for career entry into the BSND profession.
Applications of the nutrition care process in various settings.
Interpersonal skills in judgment, problem-solving and decision-making to analyze results.
Ability to conduct research and community-oriented activities.
Lifelong learning.
Effective oral and written communication skills.
CAREER OPPORTUNITIES
CAREER OPPORTUNITIES
In government and private hospitals and other agencies
Dietary Director
Chief Nutritionist-Dietitian
Therapeutic Nutritionist-Dietitian
Administrative Nutritionist-Dietitian
Teaching Nutritionist-Dietitian
Research Nutritionist-Dietitian
Public Health Nutritionist-Dietitian
Clinical Dietitian
Nutritionist-Dietitian
Consultant
In Food Industry
Nutritionist-Dietitian in Quality Control Department
Nutritionist-Dietitian in the Test Kitchen (product development)
Teaching Nutritionist-Dietitian (product demonstrator, etc.)
Research Nutritionist-Dietitian
Consultant
In Schools
Administrator (Dean/Director/Chief/Head/Chairperson/Coordinator)
Teacher
Researcher
In Food Service Establishments (e.g. hotels, restaurants, cafeteria)
Food Service Manager
Canteen Supervisor
Food Service Supervisor
Menu Planner
Food Checker
BS COMMUNITY NUTRITION CURRICULUM
BS COMMUNITY NUTRITION CURRICULUM
COURSES OFFERED
COURSES OFFERED
FN 101 - Introduction to Community Nutrition (2 units)
An overview of community nutrition, its history, development and importance in nation-building; career opportunities of nutritionist dietitians and their responsibilities to society.
FN 102 - Principles of Food Preparation (3 units)
Fundamental principles of food preparation. Basic recipes are prepared with a focus on their use in meals.
FN 110 - Food, Nutrition, and Society (3 units)
An overview of food and nutrition with emphasis on their role in society.
Prerequisite: Junior Standing/Consent of Instructor.
FN 121 - Physiological Aspect of Nutrition (3 units)
General physiology with emphasis on the digestion and absorption of food.
Prerequisite: Chem 16, Chem 16.1.
FN 122 - Principles of Nutrition (3 units)
Identification, function, metabolism and food sources of energy and essential nutrients; recommended nutrients allowances for optimum nutrition.
Prerequisite: FN 121 or equivalent.
Corequisite: Chem 40, Chem 40.1.
FN 123 - Nutritional Assessment and Epidemiology (4 units)
Principles and methods used in the assessment of nutritional status and nutritional epidemiology and their application in the identification, control and prevention of nutritional disorders and nutrition-related diseases.
Prerequisite: FN 122, Stat 101.
FN 124 - Nutrition for the At-Risk Groups (3 units)
Interrelationship between nutrition, growth, development and maintenance of health at different stages of the life cycle with emphasis on the at-risk groups.
Prerequisite: FN 122, FN 123.
FN 125 - Medical Nutrition Therapy (5 units)
Principles and applications of modern nutritional care in the management of individuals with various diseases and disorders both in hospital and homes using the Nutrition Care Process.
Prerequisite: FN 124.
FN 126 - Hospital Dietetics Practicum (12 units)
Supervised application of principles in the practice and administration of medical nutrition therapy in health care systems at a Level III hospital.
Prerequisite: FN 125.
Course stipulation: Must have completed the prescribed subjects of the first, second, and third years of his/her curriculum, or has finished not less than 75% of the total number of units required in the entire course
FN 131 - Dietary Patterns (4 units)
Patterns and variations in meal management considering historical, socio-economic and cultural contexts.
Prerequisite: FN 102, FN 122 for BSCN students or FN 110 for non-BSCN students; a course in Philippine history; and a course that incorporates Asian history.
FN 132 - Fundamentals of Food Technology (4 units)
Fundamental physicochemical, microbiological and nutritional principles of food processing.
Prerequisite: FN 102, FS 106 for BSCN students or FS 105 for non-BSCN students.
FN 133 - Nutrition in Food Service Operations (3 units)
Fundamentals on food service operations.
Prerequisite: FN 131.
Corequisite: FN 132.
FN 134 - Nutrition in Food Service Management (3 units)
Principles of management in food service institutions. Includes personnel management, cost control, sanitation and safety, kitchen planning, lay-out and equipment.
Prerequisite: FN 133.
FN 136 - Nutrition in Food Service Practicum (6 units)
Supervised field experience in the application of nutrition in the application of nutrition in food service operations and management.
Prerequisite: FN 134.
Course stipulation: Must have completed the prescribed subjects of the first, second, and third year of his/her curriculum, or has finished not less than 75 percent (75%) of the total number of units required in the entire course.
FN 141 - Nutrition Education and Training I (2 units)
Principles and methods of teaching nutrition to various groups.
Prerequisite: FN 123.
Corequisite: FN 125.
FN 141.1 - Nutrition Education and Training Laboratory (2 units)
Application of the principles and methods of teaching nutrition to various groups.
Prerequisite: FN 141, FN 125.
FN 142 - Program Management in Nutrition (2 units)
Theories, principles and process of management as applied to nutrition programs.
Prerequisite: FN 123.
FN 146 - Community Nutrition in Practice (6 units)
Field work; application of principles of community nutrition in the preventive, promotive, curative and rehabilitative aspects of nutritional care.
Prerequisite: FN 141.1, FN 142.
Course stipulation: Must have completed the prescribed subjects of the first, second, and third years of his/her curriculum, or has finished not less than 75 percent (75%) of the total number of units required in the entire course.
FN 199 - Food and Nutrition Research (3 units)
Principles, methods and tools in nutrition research.
Prerequisite: FN 123.
FN 200 - Undergraduate Thesis (3 units)
Course stipulation: Must have completed the prescribed subjects of the first, second, and third years of his/her curriculum, or has finished not less than 75 percent (75%) of the total number of units required in the entire course.
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