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NUTR 3150 |
Food Science I. (4) Prerequisites: Chem 1152K, Nutr 3100.
Basic food science terminology and concepts, including food choice determinants, sensory evaluation, food composition, food economics, food guidance tools, and food safety are examined. |
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NUTR 3160 |
Food Science II. (4) Prerequisites: Nutr 3150.
Three lecture hours, one lab hour. Food ingredients and processes, including selection, storage, use, preparation, and safety of food commodities, functions of food additives, packaging, and preservation techniques are covered in this course. |
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NUTR 3170 |
Food Safety and Sanitation. (3) Prerequisite: Nutr 3150 or consent of the instructor.
This on-line course introduces the student to the characteristics of food-borne illnesses and of their causal agents, including bacteria, parasites, viruses, and natural toxicants. Testing of chemicals added to foods is also included. |
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NUTR 3200 |
Introduction to Clinical Nutrition. (2) Prerequisites: Biol 1110, 1120.
The study of basic principles of human nutrition and application within the concepts of wellness, primary prevention, and illness are topics in this course. This course is designed only for students in the nursing program. |
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NUTR 3500 |
Nutrition and Metabolism. (3) Prerequisites: Nutr 3100 and HHS 3700.
Nutrients essential for the human are examined with emphasis on functions, metabolism and factors affecting utilization. The effect of nutrients on biochemical process is the focal point of this course. |
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NUTR 3600 |
Normal Nutrition Through the Life Cycle. (3) Prerequisites: Nutr 3100.
This course includes nutrition assessment, physical growth and development, and the physiological basis for nutrient needs in pregnancy, lactation, infancy, childhood, adolescence, adulthood, and senescence. Age-specific dietary recommendations for optimal health and disease prevention are components of this course. |
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NUTR 4000 |
Food and Culture. (3) Prerequisite: Nutr 3100.
This course examines the influence of culture, ethnicity, and religion on food selection, dietary intake and nutrition, and health status, and includes the development of culturally-sensitive nutrition interventions. |
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NUTR 4200 |
Medical Nutrition Therapy I. (3) Prerequisites: Nutr 3500.
This course introduces students to medical nutrition therapy through evidence-based practice. Medical nutrition therapy for the prevention and treatment of the following conditions is covered: nutritional anemias, arthritis, cancer, cardiovascular disease, diabetes, eating disorders, food allergies, human immunodeficiency virus, hypertension, metabolic disorders, obesity, and osteoporosis. For each condition, nutrition assessment and food and nutrient interactions with commonly prescribed medications are discussed, as well as complementary and alternative therapies. |
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NUTR 4250 |
Medical Nutrition Therapy II. (3) Prerequisite: Nutr 4200.
This course introduces students to medical nutrition therapy through evidence-based practice. Medical nutrition therapy for the prevention and treatment of the following conditions is covered: gastrointestinal, liver, gallbladder, pancreas, renal, trauma, pulmonary, and special feeding techniques. For each condition, nutrition assessment and food and nutrient interactions with commonly prescribed medications are discussed, as well as complementary and alternative therapies. |
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NUTR 4300 |
Nutrition Intervention I. (3) Prerequisites: Nutr 3500.
This course focuses on the application of a helping model and interviewing and counseling skills to help clients achieve and maintain dietary behavior change. The course includes factors influencing dietary intake and adherence, interpersonal relationship skills, and the use of different counseling theories and strategies. |
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NUTR 4400 |
Nutrition Intervention II. (3) Prerequisites: Nutr 4300.
This course focuses on community assessment and design, implementation, and evaluation of community-based nutrition interventions for specific target groups. The course includes U.S. government food and nutrition programs and the policy-making process. |
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NUTR 4500 |
Organization and Management of Nutrition Services. (3) Prerequisite: Nutr 3500.
The study and application of principles and fundamentals of organization and management of nutrition programs are components of this course. Management theories and principles are presented in the context of the environment and how they affect achievement of quality programs. |
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NUTR 4600 |
Food Service Systems. (4) Prerequisite: Nutr 4500.
The course focuses on the administrative aspect of a food service system including financial management, human resource planning, safety and sanitation, and energy and environmental issues. Practical experiences are provided in menu planning, nutrient analysis, and food service system analysis. |
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NUTR 4950 |
Senior Seminar (2). Prerequisites: Nutr 4200.
Students present a seminar on a topic derived from medical nutrition therapy and demonstrate competency in oral communication, use of appropriate visual aids, and organizational, research, and critical thinking skills. |
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NUTR 4960 |
Nutrition and Physical Fitness. (3) Prerequisites: Consent of the instructor.
This course is directed toward the specific roles of energy and nutrients in physical performance. Topics include faddism, quackery, and common myths associated with nutritional management of the athlete. Appropriate strategies for weight change, unique dietary concerns for female, endurance, and vegetarian athletes, the pre-game meal, and the interrelationships among nutrition, physical activity, and cardiovascular health are also explored. |
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NUTR 4970 |
Nutrition and The Media. (3) Prerequisites: Nutr 3100, Spch 1000 or consent of the instructor.
This course is designed to provide students a hands-on experience with various media formats. Students write press releases, plan and practice radio and TV interviews, and write short nutrition feature stories for print. |
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NUTR 4980 |
Geriatric Nutrition. (3) Prerequisites: Nutr 3100 or consent of the instructor.
Nutritional needs and food habits of the elderly are explored as they relate to food intake and nutrient utilization. Special attention is placed on the effect of the various aspects of aging: biological, psychological, and social. |
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NUTR 4990 |
Entrepreneurial Nutrition. (3) Prerequisites: NUTR 3100 or consent of the instructor.
Students learn successful techniques of entrepreneurship in dietetics. Business plans are formulated for development of private practice in dietetics. |
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NUTR 4999 |
Nutrition Project. (1-6) Prerequisites: Consent of the instructor.
This course includes supervised independent study in an area of special interest to the student. |
