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Below are all of the courses you have to choose from in this academic major. Some are required while others are electives. Please view the course catalog to see what is required to earn a degree in this major.


Medical Terminology (SBL 141)

An introductory study of medical terminology presented as background for work in the health professions. Course format is online self-instruction. Fall and spring semesters. 1 credit.

1 Credit.

Microbiology (SBL 218)

A survey course exploring such topics as microbial cell biology, microbial genetics, the interaction of microbes and hosts in symbiotic and pathogenic relationships, the role of microbes and the environment, microbial diversity, microbial evolution, and applied microbiology (including antibiotic resistance, bioremediation, and food microbiology). Primarily for majors in biology and nutrition and dietetics. Prerequisites: SCH100, SCH110, or one semester of college-level chemistry; and SBL160, SBL162, or SHL214. Corequisite: SBL219. Spring semester. 3 credits.

Microbiology Laboratory (SBL 219)

A survey course of the laboratory methods for studying microbes. Students explore the physiology, ecology, evolution, and diversity of microbes from both general and human-related standpoints. Students identify one unknown bacterial strain and maintain a laboratory notebook. Emphasis on skill development of techniques used by microbiologists. Primarily intended for majors in biology and nutrition and dietetics. Prerequisites: SCH101 or SCH111; and SBL161 or SBL163 or SHL 215. Corequisite: SBL218. Spring semester. 1 credit. Fee.

Business Plan Development (SBU 115)

Examines the research, planning, and development of a business plan with emphasis on four fundamental core elements of business planning. Fall and spring semesters and ADP sessions 1 and 3. 1 credit.

1 Credit.

Principles of Management (SBU 180)

Process of management in both profit and non-profit organizations. Emphasis on major functions of management, with decision-making as integral part of each, including planning, organizing, leading, staffing and training, development, and marketing. Fall and spring semesters and ADP sessions 1, 2, 3, and 5. 3 credits.

3 Credits.

Chemical Principles (SCH 100)

Designed to introduce the allied health student to essential and basic chemical concepts. The topics include matter, energy, the metric system, atomic theory, the periodic table, ionic and molecular bonding and structure, the mole and mass relations in chemical reactions, kinetics, equilibrium, gases, solutions, and an introduction to acids and bases. With SCH101, satisfies the Science requirement of the Liberal Arts Curriculum. Fall semester. 3 credits.

Chemical Principles Laboratory (SCH 101)

Experiments conducted in the laboratory course complement the concepts discussed in the lecture. This course focuses on important chemical principles, safe laboratory techniques, and correct calculations. With SCH100 or SCH106, satisfies the Science requirement of the Liberal Arts Curriculum. Corequisite: SCH100 or SCH106. Fall semester. 1 credit. Fee.

Organic Chemistry Principles (SCH 120)

A study of the chemistry of carbon compounds for the allied health majors. A systematic examination of molecular structures, structure-property relationships, and chemical reactivities of the major functional groups of organic compounds. Prerequisites: SCH100 or SCH106 or the equivalent. Spring semester. 3 credits.

Organic Chemistry Principles Lab (SCH 121)

Experiments conducted in the laboratory course complement the concepts discussed in the lecture. Common laboratory techniques involved in organic synthesis, purification, and isolation of natural products are emphasized. Prerequisites: SCH100 and SCH101 or the equivalent. Corequisite: SCH120 or SCH122. Spring semester. 1 credit. Fee.

Biochemical Principles (SCH 202)

An introduction to the chemistry of living systems with an emphasis on the basic relationships of molecular structure to biological function. Analysis of proteins, enzymes, carbohydrates, lipids, nucleic acids, and major metabolic pathways. Designed for allied health students. Prerequisites: SCH120 or SCH122, or the equivalent. Fall semester. 3 credits.

3 Credits.

Human Anatomy & Physiology I (SHL 214)

A detailed study of the structure and function of the human body. Anatomical studies include gross, histological, and cytological perspectives and are correlated with physiology. Functional studies emphasize homeostatic, regulatory, and integrative mechanisms. Pathophysiological processes are compared with normal anatomy and physiology. Course is designed to meet the requirements for clinical laboratory science, dietetics, exercise science, health science, and physician assistant. Prerequisite: at least one semester of college chemistry or one year of high school chemistry. Fall semester. 3 credits.

3 Credits.

Human Anatomy & Physiology II (SHL 216)

Continuation of topics begun in SHL214. Prerequisite: SHL214. Spring semester. 3 credits.

3 Credits.

Food Science and Technology I (SNT 120)

Beginning course in the science and technology of food, food preparation, and food processing. Fall semester. Corequisite: SNT121. 2 credits.

2 Credits.

Food Science and Technology I Lab (SNT 121)

Laboratory experiences that use experimental approach to illustrate chemical and physical reactions in food. Fall semester. Corequisite: SNT120. 1 credit. Fee.

1 Credit.

Seminar in Nutrition and Dietetics (SNT 200)

Exploration of the dietetics profession. Examination of professionalism, professional roles within dietetics, skills that enhance professional and personal achievement, and research interpretation. Investigation of issues such as professional ethics, evidence-based practice, and cultural diversity. Emphasis on the use of the APA format for research paper documentation. Fall semester. 3 credits.

3 Credits.

Safety and Sanitation Food Service (SNT 220)

The ServSafe Certification course, a product of the National Restaurant Association Education Foundation (NRAEF), is designed to educate food service professionals on current food safety standards, teaching the industry standards in all aspects of food handling, from receiving and storing to preparation and service. Includes a nationally recognized final examination that results in a 5-year ServSafe certification for those who pass. Spring semester. 1 credit. Fee.

Principles of Nutrition (SNT 300)

Study of nutrient function and metabolism, with application to nutritional needs of the healthy adult. Examines methods for determining diet quality and nutritional status. Covers current topics, with an emphasis on the development of opinion based on critical thinking. Prerequisite: SCH120 or SHL214. Spring semester. 3 credits.

3 Credits.

Methods of Nutrition & Dietetics Ed (SNT 301)

Concentrates on methodology in teaching from planning through evaluation. Extensive work is completed in the areas of learning theories and instructional strategies. Prerequisite: SNT300. Fall semester. 2 credits.

2 Credits.

Health Promo & Nut Ed-Sup Practice (SNT 310)

Experience in applying teaching methods in elementary, junior, and senior high schools, childcare centers, senior-citizen centers, and adult venues; experience in various stages of the research process; and experience with community nutrition programs. Prerequisites: SNT301, SNT350, and SNT400. Corequisite: SNT421. Dietetics majors only. Spring semester. 3 credits. Fee.

3 Credits.

Food Science and Technology II (SNT 320)

An in-depth study of the science and technology of food, food preparation, and processing. Topics such as food additives, organic food production, and biotechnology are addressed. Prerequisites: SCH100, SNT120, and SNT121. Corequisite: SNT321. Spring semester. 3 credits.

3 Credits.

Food Science & Technology II Lab (SNT 321)

Laboratory experience in which students conduct their own research involving ingredient manipulation to produce a food product with specific nutritional parameters. A research paper and food demonstration are requirements of this lab experience. Writing Intensive course. Prerequisites: SNT120 and SNT121. Corequisite: SNT320. Spring semester. 2 credits. Fee.

2 Credits.

Food Service Systems Management I (SNT 324)

Topics include quantity food purchasing, production, and commercial food service equipment. Prerequisites: SBU180, SNT120, and NT121. Corequisite: SNT325. Fall semester. 3 credits.

3 Credits.

Food Service Systems Mgmt I Lab (SNT 325)

This laboratory focuses on three aspects of food service management: quantity food purchasing, production, and equipment. Students develop skills in quantity food production in weekly labs and food service management by managing a commissioned/assigned dinner or luncheon. Prerequisites: SNT121 and SNT220. Corequisite: SNT324. Fall semester. 1 credit. Fee.

1 Credit.

Food Serv Sys Mgmt 1: Sup Practice (SNT 326)

Off-campus experience in a quantity food service operation to develop skills in purchasing, production, and commercial food service equipment operation. Experience coordinated with classroom learning. Prerequisite: SNT220. Corequisites: SNT324 and SNT325. Dietetics majors only. Fall semester. 2 credits. Fee.

2 Credits.

Health Care Issues & Administration (SNT 330)

Introduction to the U.S. health care industry: its providers, stakeholders, principles, financing, organization and delivery systems. Examines current issues, ethics, policies and factors affecting the industry and the health of the country. Facilitates the development of critical thinking by requiring the student to analyze conceptual and practical issues confronting the health care professional. Spring semester. 3 credits.

Medical Nutrition Therapy I (SNT 350)

Examines life cycle nutrition and appropriate medical nutrition therapy for various disease states. Nutritional assessment, disease pathophysiology, drug-nutrient interactions, laboratory data, and standard treatment relevant to each topic. Prerequisites: SBL141, SHL216, and SNT300. Fall semester. 3 credits.

3 Credits.

Advanced Nutrition (SNT 370)

Integrates nutrition, physiology, and biochemistry in the study of nutrient metabolism at the cellular level. Explores metabolic alterations in pregnancy, diabetes, and stress. Prerequisites: SCH202, SHL216, and SNT350. Spring semester. 3 credits.

3 Credits.

Community Nutrition (SNT 400)

Examines relationship and application of nutrition to community health at the local, national, and international levels. Includes investigation of public programs and interrelationships of socioeconomic factors, legislation, policy making, and nutrition intervention, on the quality of life. Prerequisite: SNT300. Corequisite: SNT350. Fall semester. 3 credits.

3 Credits.

Community Nutrition:Supervised Prac (SNT 402)

Experience with on-going nutrition programs, community assessment, proposal development, business plan development, and implementation. Prerequisite: SNT310. Dietetics majors only. Taken twice: 0 credits in fall, 3 credits in spring. Fee.

Food Service Management II (SNT 405)

A specialized management course that explores the management of volume food service operations with an emphasis on human resource and financial management. Both for-profit and nonprofit operations are examined. Covers additional topics specific to the food service industry including management theories, communication skills, and government regulations. Prerequisites: SNT324 and SNT325. Fall semester. 3 credits.

3 Credits.

Medical Nutr. Therapy I:Sup.Pract. (SNT 415)

Off-campus supervised experience in health care facility applying the nutrition care process and developing interviewing skills. Corequisite: SNT450. Prerequisites: SNT330 and SNT421. Dietetics majors only. Fall semester. 2 credits. Fee.

2 Credits.

Nutrition Care Process (SNT 421)

Exploration of the nutrition care process. Instruction in screening, interviewing, assessment, and counseling methods with focus on the development of nutrition diagnosis, intervention, monitoring, and evaluation of outcomes. Emphasis on use of evidence-based practice guidelines. Prerequisite: SNT350. Corequisites: SNT310 and SNT330. Spring semester. 3 credits. Fee.

3 Credits.

Food Serv Sys Mgmt II: Sup Practice (SNT 426)

Off-campus experience in the management function of a food service organization. Competence developed in managing the operation of a food service facility. Prerequisites: SNT326 and SNT405. Dietetics majors only. Spring semester. 4 credits. Fee.

4 Credits.

Medical Nutrition Therapy II (SNT 450)

Continuation of SNT350 with greater emphasis on nutrition support. Prerequisites: SNT370 and SNT421. Corequisite: SNT415. Fall semester. 4 credits.

4 Credits.

Medical Nut.Therapy II:Sup.Practice (SNT 451)

Off-campus experience in the clinical phase of dietetic practice. Competence developed in such areas as interviewing, counseling, application of medical nutrition therapy, and the nutritional care process. Prerequisites: SNT415 and SNT450. Dietetics majors only. Spring semester. 6 credits. Fee.

6 Credits.

Introductory Psychology (SPY 110)

An introduction to the history, concepts, principles, and problems of modern psychology including experiential study. Satisfies the Science requirement of the Liberal Arts Curriculum. Fall and spring semesters. 3 credits.

3 Credits.

Introductory Statistics (SSS 250)

Designed to develop quantitative literacy, enabling students to produce, understand, and communicate statistical information. Prepares students to conduct research. Explores descriptive and inferential statistics that include parametric (Z, t, F) and non-parametric (chi-square) probability distributions. Ability to make recommendations based upon interpretation of statistical software output is emphasized. Satisfies the Mathematics requirement of the Liberal Arts Curriculum. Fall and spring semesters and ADP sessions 1, 3, and 4. 3 credits.

3 Credits.

View courses and full requirements for this program in the current course catalog.

View Course Catalog