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NFS 110 - Introduction to Nutrition and Dietetics. 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. (Spring semester, 1 credit) English
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NFS 207 - General Nutrition. Fundamental concepts of the science of nutrition with application to the individual,
community, and world. Proficiency test available. [Natural Science General Education course] (Fall, Spring, and Summer
semesters, 3 credits) Staff
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NFS 227 - Scientific Principles of Food I. 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.
(Lecture & Laboratory: Lab. 3 credits, prerequisite NFS 207, CHM 124) Handley
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NFS 236 - Computer Applications in Nutrition and Dietetics. Basic computer operation and the use and comparison
of microcomputer software programs in nutrition and dietetics (Fall semester, laboratory, 1 credit, prerequisite NFS 207) English
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NFS 276 - Food, Nutrition, and People. Practical applications of nutrition policy. Current issues in the socioeconomic,
cultural, and psychological influences on food and nutrition behavior. (Spring semester, 3 credits, prerequisite NFS 207 and 227)
Fey-Yensan
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NFS 337 - Scientific Principles of Food II. 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.
(Lecture & Laboratory: Lab. 3 credits, prerequisites NFS 227) Handley
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NFS 375 - Foodservice Management I. Administrative responsibilities in planning, organizing, staffing, leading, and
evaluating food-service systems. Emphasis on menu planning, purchasing, and food cost control. (Fall semester, 3 credits,
prerequisites NFS 207 and 227) English
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NFS 376 - Foodservice Management II. Administrative responsibilities in planning, organizing, staffing, leading, and
evaluating food-service systems. Emphasis on food production, staffing, and labor cost control. Experience in a food-service
facility. (Spring semester, lecture and laboratory, 4 credits, prerequisite NFS 375) Koness
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NFS 394 - Nutrition in the Life Cycle I. Current issues in maternal and child nutrition with emphasis on nutrient
requirements and food habit development; delivery of cost-effective quality nutrition services based on needs assessment,
program planning, and evaluation. (Fall semester, 3 credits, prerequisite NFS 276) Sebelia
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NFS 395 - Nutrition in the Life Cycle II. Current issues in nutrition for the adolescent and aging with emphasis on
nutrient requirements related to physiological changes; screening initiatives; program development to reduce risk of
nutrition-related diseases. (Spring semester, 3 credits, prerequisite NFS 394) Fey-Yensan
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NFS 410 - Professional Issues in Nutrition and Dietetics. Professional issues in the field of nutrition and dietetics.
Topics include career choices; evaluation of journal articles; and registration, licensing, and certification. Not for graduate
credit. (Fall semester, 1 credit, prerequisites NFS 395 and senior standing) Greene
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NFS 441 - Advanced Human Nutrition. Comprehensive study of principles of nutrition. Physiological and metabolic
processes and interrelationships involving nutrients. Factors affecting nutritional health status and requirements during life
span. (Fall semester; 3 credits; prerequisites NFS 207, BIO 242, BCH 311, or permission of instructor) Gerber
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NFS 443 - Nutrition Assessment. 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. (Fall semester; 3 credits; lecture and laboratory; prerequisites NFS 207, 394, 395, or permission
of instructor) Koness
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NFS 444 - Nutrition and Disease. Effect of disease on metabolism and nutritional requirements; implications for dietary
change, and factors affecting acceptance of such change. (Spring semester, 3 credits, prerequisite NFS 441 or permission of
instructor) Koness
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NFS 451, 452 - Field Experience in Nutrition and Food Sciences. Individual supervised field experience and seminar
in community, educational, government, health-oriented, and commercial activities and services related to food science and
nutrition. (Fall and spring semesters, 1-3 credits each, practicum, prerequisite permission of chairperson. May be repeated
for a maximum of 6 credits, not for graduate credit.)
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NFS 458 - Nutrition Education. Principles and practices of teaching individuals and groups to translate nutrition
knowledge into action. Emphasis on research in and evaluation of nutrition education. (Fall and spring semesters; 3 credits;
prerequisites NFS 395, 441, or permission of instructor) Sebelia
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NFS 491, 492 - Special Projects. Advanced work under supervision of a staff member. Arranged to suit individual
requirements of student. (Fall and spring semesters; 1-3 credits each; independent study; prerequisites senior status and
permission of chairperson)
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