Campus and Apothecary Shoppe
5005 S. Macadam Ave.
Portland, OR 97239
Monday through Friday
8:30 a.m. to 5:30 p.m. PST
NUT 499 highlights the current trends and research on vegetarian diets and translates the information into practical ideas to assist dietitians and other healthcare providers in aiding their clients. The course presents vital information on vegetarian nutritional needs, healthier and more satisfying diets, as well as guidelines for supporting clients of all ages and clients with special considerations, such as pregnant women, athletes, and diabetics. The course takes into account new research, epidemiological studies, debates, and changes in the food market as well as the different types of vegetarian diets.
In addition, NUT 499 presents information on nutritional information and practical strategies for healthy gluten-free living. With increased awareness and, consequently, an increase in the number of people diagnosed with celiac disease, clear guidelines on how to embrace a gluten-free diet are crucial. Finally, the dairy–free diet is discussed along with tips for dairy-free food preparation.
Understand and relate the demographics, definitions, and health consequences of vegetarian and vegan diets.
Define the specifics of vegetarian nutrition with respect to protein, fat, calcium, minerals, and vitamins.
Comprehend and detail vegetarian diets through the life cycle including pregnancy, infancy, childhood, adolescents, and older adults.
Explain vegetarian food preparation.
Explain gluten-free labeling regulations.
Understand and assess nutrition information for gluten-free diets.
Relate dairy-free food preparation and be able to utilize recipes.
Required Course Pack:
View the required textbooks for this class, including ISBN, edition, and retail price, by visiting our Required Textbooks page.
Total Course Price:
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Last updated 7/14/19
None – Prior or concurrent nutrition training is recommended
Minimum of a high school diploma or equivalency and recommendation for admission by the ACHS Admissions Committee.