Head of Department: Professor Sung I. Koo
Department Office: Room 214, Roy E. Jones Building
(Also offered as AH 1030.) Three credits. Prerequisite: Open to freshmen and sophomores in the Honors Program.
Explores the biology of obesity including genetic predispositions and behaviors that increase obesity risk (dietary, physical activity, social, psychological), the obesigenic environment, including how communities are physically built, as well as the economic relationship to obesity risk, and policy and ethical implications for obesity prevention. Multi-level obesity prevention approaches that involve the individual, family, organization, community, and policy. CA 3.
(Also offered as EDLR 1161.) One credit. This course may be repeated with change of activity and/or skill level; not to exceed 3 credits towards the major for students in Nutritional Sciences.
Supervised field work and experiential learning in nutritional literacy for preschoolers and young children, geared to individual, dual, and team activities. Readings and reflections.
An introduction to the principles and concepts of nutrition with emphasis on the nature and function of carbohydrates, fats, proteins, minerals and vitamins, and their application to the human organism. CA 3.
One credit. One class period and one 2-hour discussion/laboratory every other week. Concurrent enrollment in NUSC 1165 required.
Lectures, discussions, and laboratory exercises to complement topics from NUSC 1165. Primarily for, but not restricted to, honors students.
Social, cultural, and economic factors affecting food intake and nutritional status. Includes contemporary topics such as world food problems, hunger in the United States, dieting and eating disorders, health foods and vegetarianism. CA 4-INT.
Credits, prerequisites, and hours as determined by the Senate Curricula and Courses Committee. May be repeated for credit with a change in topic.
Introduction to the profession of dietetics, including clinical, community, and food service management. Dietetic internship application preparation.
(Also offered as ANSC 1645.) Three credits.
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.
Three credits. Prerequisite: NUSC 1165.
Nutritional needs and consequences of nutritional deficiencies throughout the life cycle: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging. Maternal and child public health issues.
One credit. One class period and one 2-hour laboratory, every other week. Prerequisite: NUSC 1165. Recommended preparation: MCB 2000 or 3010, PNB 2250 or 2265. Enrollment restricted to Nutritional Sciences and Kinesiology majors.
Anthropometry, clinical, and biochemical techniques for assessment of human nutritional status.
Introduction to the nutrition care process, nutrition assessment, planning of special diets, and applications of medical nutrition therapy to selected disease states and conditions.
Three credits. Prerequisite: NUSC 1165; instructor consent.
Lecture and experiential learning in pre-schools where students conduct learning activities about reducing sweetened beverage consumption. Lecture, applied learning laboratory, supervised field work with community nutrition education and problem-solving. Readings, discussion and reflections.
Three credits. Prerequisite: NUSC 1165; instructor consent.
Lecture and learning laboratory, with supervised field work in providing healthy nutrition education in community settings. Readings, quizzes, discussions, reflections and a term paper.
One to six credits. Prerequisite: NUSC 1165; consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major.
Supervised field work with community nutrition education or problem-solving. Readings and reports.
(Also offered as DIET 3230). Three credits. Prerequisite: NUSC 2200; open to Dietetic majors, NUSC majors, and AHS majors; juniors or higher, others by consent. Not open to students who have passed NUSC 3267.
Role of community structure, agencies, and resources in community health relating to nutrition.
Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelf-life, and nutrient content.
One credit. One 3-hour laboratory period. Prerequisite: NUSC 1165, CHEM 2241 or 2443 and concurrent registration in NUSC 3233. Enrollment restricted to Nutritional Sciences and Allied Health Dietetic majors. Open to others by consent if space is available.
Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation. A fee of $50 is charged for this course.
Overview of dietetic internships and application process. Resume writing, job placement, ethics and dietetics.
Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention.
Laboratory/discussion of quantity food preparation, recipe modification, cost analysis, recipe nutrient analysis and application of food sanitation. A fee of $50 is charged for this course.
Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.
Variable credits (1-3). Hours by arrangement. Prerequisite: NUSC 1165 and 2200; open to juniors or higher; open to Nutritional Science majors with consent. May be repeated for credit up to a total of 6 credits. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory)
Variable credits. Hours by arrangement. Prerequisite: Open only with consent of department; open to sophomores or higher. May be repeated for credit up to a total of 15 credits.
Variable topics. Coursework undertaken within approved study abroad programs.
One to six credits. Prerequisite: Consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major.
Application of principles of food service management. Supervised placement.
One to three credits. Prerequisite: NUSC 3150; consent of instructor required. No more than six credits of experience or independent study may apply toward the major. Rodriguez
Mentored experiences in Medical Nutrition Therapy that include traditional (e.g., hospitals, long term care centers) and contemporary (e.g., wellness clinics, sports nutrition practice) placement with registered dietitians/nutritionists.
Metabolism and functions of carbohydrates, proteins, fats, minerals, and vitamins.
A writing-intensive class that emphasizes both style and content consistent with the discipline of Nutritional Science.
Basic nutrition principles. Physical activity, exercise, sport performance and consequences of nutritional ergogenic aids.
Efficacy, safety, and regulations of dietary supplements and health-promoting foods.
Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.
One credit. One class period. Prerequisite: NUSC 2200. May be taken twice.
Review, evaluation, and oral and written presentation of contemporary nutrition issues.
Credits and hours by arrangement. Prerequisite: Consent of instructor required. May be repeated for credit with a change of topic.
Topics and credits to be published prior to the registration period preceding the semester offerings.
One to three credits. Prerequisite: Consent of instructor and department head required. No more than six credits of experience or independent study may apply toward the major.
Individual study and research with faculty. Written report.