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Cover Photo 2007-2008 Catalog Online

Course Descriptions:






 

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Nutrition and Food Sciences (NFS)

Chairperson: Professor English

110 Introduction to Nutrition and Dietetics (1)

Description of the educational and experiential requirements of a registered dietitian and a nutritionist. Career opportunities discussed. Designed for students entering the nutrition and dietetics major. (Lec. 1)

207 General Nutrition (3)

Fundamental concepts of the science of nutrition with application to the individual, community, and world. Proficiency test available. (Lec. 3) (N)

227 Scientific Principles of Food I (3)

Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Emphasis on water, carbohydrates, lipids, and the sensory evaluation of food. (Lec. 2, Lab. 3) Pre: 207, CHM 124.

236 Computer Applications in Nutrition and Food Science (1)

Basic computer operation and the use and comparison of microcomputer software programs in food science and nutrition. (Lab. 2) Pre: 207.

276 Food, Nutrition, and People (3)

Practical applications of nutrition policy. Current issues in the socioeconomic, cultural, and psychological influences on food and nutrition behavior. (Lec. 3) Pre: 207.

337 Scientific Principles of Food II (3)

Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Emphasis on proteins, scientific principles of baked goods, and research applications. (Lec. 2, Lab. 3) Pre: 227.

360 Nutrition in Exercise and Sport (3)

Relationships among diet, physical activity, health, and performance. Metabolism and requirements of nutrients in physically active individuals. Applications to energy balance, body composition, various population groups, fitness levels, and conditions. (Lec. 3) Pre: 207, KIN 275 and/or BIO 242.

375 Food-Service Management I (3)

Administrative responsibilities in planning, organizing, staffing, leading, and evaluating food-service systems. Emphasis on menu planning, purchasing, and food cost control. (Lec. 3) Pre: 207, 227 or permission of instructor.

376 Food-Service Management II (4)

Administrative responsibilities in planning, organizing, staffing, leading, and evaluating food-service systems. Emphasis on food production and labor cost control. Experience in a food-service facility. (Lec. 3, Lab. 2) Pre: 375.

386 Food Sanitation (3)

Principles of sanitation as applied to the food service and food-processing industry. Emphasis on bacteria and other organisms causing food-borne illness, pest control, sanitation, and safe food handling. (Lec. 3) Pre: MIC 201, or permission of instructor.

394 Nutrition in the Life Cycle I (3)

Current issues in maternal, child, and adolescent nutrition with emphasis on nutrient requirements and food habit development; delivery of cost-effective nutrition services and the application of the principles of menu planning. (Lec. 3) Pre: 276. Service learning.

395 Nutrition in the Life Cycle II (3)

Current issues in nutrition for the adult and older adult with emphasis on nutrient requirements related to physiological changes; screening initiatives; program development to reduce risk of nutrition-related diseases. (Lec.3) Pre: 276, 394. Service learning.

410 Professional Issues in Nutrition and Dietetics (1)

Professional issues in the field of nutrition and dietetics. Topics include career choices; evaluation of journal articles; and registration, licensing, and certification. (Lec. 1) Pre: 395 and senior standing. Not for graduate credit.

431 Chemistry of Food and Nutraceuticals (3)

Chemical and functional properties of major food components, changes in nutritional properties during processing and storage, and nutraceuticals and functional foods. (Lec. 3) Pre: CHM 124 and 227 or permission of instructor.

432 Food Processing (3)

Changes involved in behavior of foods in unit operations such as fermentation, canning, chilling, freezing, dehydration, and concentration for processing and preservation. (Lec. 2, Lab. 3) Pre: 431 and MIC 211.

434 (or AFS 434) Aquatic Food Quality and Processing (4)

Physicochemical and nutritional characteristics of aquatic fish and shellfish; quality assessment and control; principles and applications in handling and processing fish from harvesting to production; and discussion of current issues. (Lec. 3, Lab. 3) Pre: 342 or permission of instructor.

435 Food Product Development (4)

Fundamentals of food product development from concept to production. Product design, formulation, basics of ingredient functions, manufacturing product evaluation, and safety and regulation. Individual product development project assignment. (Lec. 3, Lab. 3) Pre: 337 or 431 or permission of instructor.

441 Advanced Human Nutrition (3)

Comprehensive study of principles of nutrition. Physiological and metabolic processes and interrelationships involving nutrients. Factors affecting nutritional health status and requirements during life span. (Lec. 3) Pre: 207, BIO 242, BCH 311, or permission of instructor.

443 Nutrition Assessment (3)

Evaluation of nutritional status by dietary assessment, anthropometric measures, and nutrition-related health indicators. Practice in body composition assessment, interpreting dietary and laboratory data, and nutrition counseling. (Lec. 2, Lab. 2) Pre: 207, 394, 395 or permission of instructor.

444 Nutrition and Disease (3)

Effects of disease on metabolism and nutritional requirements; implications for dietary change, and factors affecting acceptance of such change. (Lec. 3) Pre: 441, 443 or enrollment in Pharm.D. program.

451, 452 Field Experience in Nutrition and Food Science (1-3 each)

Individual supervised field experience and seminar in community, educational, government, health-oriented, and commercial activities and services related to food science and nutrition. (Practicum) Pre: 394, 395 or permission of instructor. May be repeated for a maximum of 6 credits. Not for graduate credit in food science and nutrition.

458 Nutrition Education (3)

Principles and practices of teaching individuals and groups to translate nutrition knowledge into action. Emphasis on research in and evaluation of nutrition education. (Lec. 3) Pre: 395, 441, or permission of instructor.

491, 492 Special Projects (1-3 each)

Advanced work under supervision of a staff member. Arranged to suit individual requirements of student. (Independent Study) Pre: senior standing and permission of chairperson.

502 Physical Chemistry and Properties of Food (3)

Principles of physical chemistry and properties of food material. Analysis of changes in physical properties and interaction of food components during physical processing. Application of underlying principles in food formulation and processing. (Lec. 2, Lab. 2) Pre: 431 or permission of instructor.

505 Methods in Nutrition Research (3)

Theory and laboratory experience in research methodology related to nutrition. Critical review of articles, completion of laboratory projects, and preparation of a research proposal. (Lec. 2, Lab. 2) Pre: 444 and STA 308 or permission of instructor.

506 Nutrition in the Community (3)

Exploration of the role of the nutrition professional in community needs assessment, intervention development and evaluation, and in forming domestic nutrition policy. (Lec. 3) Pre: graduate standing or permission of instructor.

507 Applied Nutrition I (1)

Selected topics in applied nutrition with an emphasis on medical nutrition therapy. (Lec. 1) Pre: 444 or permission of instructor.

508 Applied Nutrition II (1)

Selected topics in applied nutrition with an emphasis on community nutrition and food service management. (Lec. 1) Pre: 506 or permission of instructor.

511 Seminar in Nutrition and Food Science I (1)

Reports and discussions of current topics in food science and nutrition, as well as oral reports of theses and dissertation research topics in progress. (Seminar) Pre: graduate standing or permission of chairperson.

512 Seminar in Nutrition and Food Science II (1)

Critical review of oral presentations given in 511. Provides student with experience in communicative skills necessary to evaluate and critique scientific presentations. Attendance is required of all graduate students in residence when not enrolled in 511. (Seminar) Pre: graduate standing. S/U credit.

551 Macronutrients in Human Nutrition (3)

Digestion, absorption, and metabolic role of macronutrients and their interrelationships. Influence of environmental and physiological factors on nutrient use and energy balance. Critical review of the literature. (Lec. 3) Pre: 441, BIO 242, and BCH 311, or permission of instructor.

552 Micronutrients in Human Nutrition (3)

Absorption, metabolism, and role of micronutrients and their interrelationships. Critical review of the literature and implications for public policy. (Lec. 3) Pre: 441, BIO 242, and BCH 311, or permission of instructor.

580 Experiential Learning in Nutrition and Food Sciences (1-6)

Supervised learning in a nutrition-related setting. (Practicum 1-6) Pre: acceptance into the M.S. nutrition program.

581 Internship in General Medical Nutrition Therapy (1-3)

Supervised practice in medical nutrition therapy in a hospital setting. (Practicum) Pre: acceptance into the dietetic internship option.

582 Internship in Advanced Medical Nutrition Therapy (1-3)

Supervised advanced practice in medical nutrition therapy in a hospital setting. (Practicum) Pre: acceptance into the dietetic internship option.

583 Internship in Food Service Management (1-3)

Supervised practice in food service management in a hospital setting. (Practicum) Pre: acceptance into the dietetic internship option.

584 Internship in Community Nutrition (1-3)

Supervised practice in community nutrition in a variety of community settings. (Practicum) Pre: acceptance into the dietetic internship option.

585 Internship in Specialty Dietetic Practice (1-3)

Supervised practice in specialty areas of dietetic practice in a variety of settings. (Practicum) Pre: acceptance into the dietetic internship option.

591, 592 Research Problems (1-4 each)

Advanced work under supervision of a staff member. Arranged to suit individual requirements of students. (Independent Study) Pre: permission of chairperson.

599 Master’s Thesis Research

Number of credits is determined each semester in consultation with the major professor or program committee. (Independent Study) S/U credit.

691, 692 Research in Nutrition and Food Sciences (1-3 each)

Assigned research on an advanced level. Students are required to outline the problem, conduct the necessary literature survey and experimental work, and present their observations and conclusions in a report. (Independent Study)

699 Doctoral Dissertation Research

Number of credits is determined each semester in consultation with the major professor or program committee. (Independent Study) S/U credit.


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