Nutrition (NUTR)
120.
Nutrition for Health.
(3)
General concepts of nutrition applied to food choices that support health. Cultural, psychological and economic implications of food choices.
244.
Human Nutrition.
(3)
This course provides an overview of all the nutrients including function in the body and food sources. Dietary guidelines intended to promote long term health are stressed.
Prerequisite: BIOL 123 or BIOL 201L or CHEM 111 or (CHEM 121 and CHEM 123L).
320.
Methods in Nutrition Education.
(3)
Principles of education basic to effective learning by individuals or groups. Selection and effective use of teaching materials and resources to promote the learning process.
Pre- or corequisite: 344.
321.
Management in Dietetics [Management in Dietetics I].
(3)
Overview of management and leadership principles related to business/entrepreneurial, clinical, community and foodservice nutrition and dietetics professionals with application of marketing, budgeting, human resource issues, staffing and research.
Prerequisite: 244.
Restriction: admitted to B.S. Nutrition and Dietetics.
330L.
Principles of Food Science.
(4)
Chemical and physical properties of foods, scientific principles of food preparation, objective and sensory evaluation of food modifications. Students design and conduct an independent research project based on food science principles. Special fee required.
Prerequisite: 244 and CHEM **301.
Pre- or corequisite: BIOL 239.
Restriction: admitted to B.S. Nutrition and Dietetics.
344.
Energy Nutrients in Human Nutrition.
(3)
Carbohydrate, fat and protein in human nutrition. Emphasis includes digestion, absorption, metabolism, food sources and dietary recommendations. Implications for health promotion and disease prevention.
Prerequisite: 244 and (CHEM 212 or CHEM **301).
345.
Vitamins and Minerals in Human Nutrition.
(3)
Water and fat-soluble vitamins, macrominerals and trace minerals in human nutrition. Emphasis includes absorption, metabolism, food sources, dietary recommendations, deficiencies and nutrient interactions. Implications for health promotion and disease prevention are explored.
Prerequisite: 244 and (CHEM 212 or CHEM **301).
391 / 591.
Problems.
(1-3 to a maximum of 6 Δ)
406.
Introduction to Public Health Nutrition [Community Nutrition].
(3)
Application of community health principles to nutrition programs for individuals and groups. Experiences will include work with community nutrition programs.
Prerequisite: 344.
Pre- or corequisite: 345.
Restriction: admitted to B.S. Nutrition and Dietetics.
*424.
Nutrition in the Life Cycle.
(3)
Nutritional assessment, physical growth and development, and the physiological basis for nutrient needs in pregnancy, lactation, infancy, childhood, adolescence and old age. Application to food selection patterns and the influence of social and cultural factors.
Prerequisite: 244 and BIOL 237.
Restriction: junior standing or higher.
427.
Medical Nutrition Therapy I.
(3)
The application of diets in the treatment of impaired digestive and metabolic conditions using the case study approach.
Prerequisite: 345.
Restriction: admitted to B.S. Nutrition and Dietetics.
428.
Medical Nutrition Therapy II.
(3)
Continuation of Medical Nutrition Therapy I.
Prerequisite: 427.
Restriction: admitted to B.S. Nutrition and Dietetics.
445.
Applied Nutrition and Exercise.
(3)
Interrelationships between nutrition and exercise with application to energy balance, weight control, physical fitness, competitive and recreational sports and prevention of chronic disease.
Prerequisite: 345 and PEP 326L.
493.
Topics.
(1-3 to a maximum of 9 Δ)
495.
Field Experience.
(1-3 to a maximum of 12 Δ)
Planned and supervised professional laboratory or field experiences in an agency or institutional setting.
Restriction: permission of instructor.
497.
Reading and Research in Honors I.
(2)
Advanced studies and research under the supervision of a faculty mentor.
Restriction: permission of instructor.
498.
Reading and Research in Honors II.
(2)
Advanced studies and research under the supervision of a faculty mentor.
Prerequisite: 497.
Restriction: permission of instructor.
499.
Honors Thesis.
(2)
Prerequisite: 498.
Restriction: permission of instructor.
526.
Nutrition Assessment.
(3)
Principles and application of nutrition assessment to determine the nutritional status of individuals or groups. Use and interpretation of data obtained from a variety of dietary methodologies, anthropometric measures, biochemical indices and clinical observation.
Prerequisite: 344 and 345.
528.
Advanced Medical Nutrition Therapy.
(3)
Application of nutritional sciences, energetics, physiology, biochemistry and metabolism to current topics in clinical nutrition. Evaluation of nutritional assessment of critically ill patients and modifications of diets to meet individual needs.
Prerequisite: 428.
530.
Phytochemicals in Health and Human Performance.
(3)
Explores phytochemicals in fruits, vegetables, grains, herbal supplements, modified foods: phytochemical classes, biochemical structures and pathways, and functions of phytochemicals with respect to chronic diseases and athletic performance. Emphasizes identification of sources of reliable information.
535.
Seminar in Nutrition.
(3 to a maximum of 6 Δ)
Latest research on specific topics and current issues in nutrition and dietetics is synthesized, presented and discussed. Course work requires independent work, and active participation in class discussions.
Restriction: permission of instructor.
550.
Applied Dietetics Practice.
(3 to a maximum of 6 Δ)
Planned and supervised dietetic experiences in agency or institutional setting. Experiences are based on the Performance Requirements of the Standards of Education developed by the American Dietetic Association.
Offered on a CR/NC basis only.
Restriction: admitted to M.S. Nutrition.
591 / 391.
Problems.
(1-3 to a maximum of 6 Δ)
{Offered upon demand}
593.
Topics.
(1-3 to a maximum of 12 Δ)
595.
Advanced Field Experience.
(1-3 to a maximum of 6 Δ)
Restriction: admitted to M.S. Nutrition.
599.
Master's Thesis.
(1-6, no limit Δ)
Offered on a CR/NC basis only.
