Undergraduate Course Directory

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Courses by Subject Area

Click on the links below for a list of courses in that subject area. You may then click “View Classes” to see scheduled classes for individual courses.

1030. Interdisciplinary Approach to Obesity Prevention

Also offered as: AH 1030

3.00 credits

Prerequisites: Open to freshmen and sophomores in the Honors Program.

Grading Basis: Honors Credit

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. TOI-6.

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1161. Husky Reads: Introducing Food and Nutrition to Children through Reading

Also offered as: EDLR 1161

2.00 credits

Prerequisites: None.

Grading Basis: Graded

Supervised field work and experiential learning in nutritional literacy for preschoolers and young children, geared to individual, dual, and team activities. Readings and reflections.

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1165. Fundamentals of Nutrition

3.00 credits

Prerequisites: May not be taken out of sequence after passing NUSC 3171, 3172, 3180, 3233, 3234, 4236 or 4250.

Grading Basis: Graded

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. TOI-6.

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1166. Honors Colloquium in Nutrition

1.00 credits

Prerequisites: Concurrent enrollment in NUSC 1165 is required. This course is primarily for, but not restricted to, honors students.

Grading Basis: Honors Credit

Lectures, discussions, and laboratory exercises to complement topics from NUSC 1165.

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1167. Food, Culture and Society

3.00 credits

Prerequisites: None.

Grading Basis: Graded

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. TOI-2.

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1195. Special Topics

1.00 - 3.00 credits

Prerequisites: Prerequisites and recommended preparation vary.

Grading Basis: Graded

Credits, prerequisites and hours as determined by the Senate Curricula and Course Committee.

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1245. Introduction to Dietetics

1.00 credits

Prerequisites: Open only to CAHNR students, others with consent. Not open for credit to students who have passed NUSC 3245.

Grading Basis: Graded

Introduction to the profession of dietetics, including clinical, community, and food service management. Dietetic internship application preparation.

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1645. The Science of Food

Also offered as: ANSC 1645

3.00 credits

Prerequisites: None.

Grading Basis: Graded

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. TOI-6.

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1693. International Studies in Nutritional Sciences

1.00 - 15.00 credits | May be repeated for credit.

Prerequisites: Open to sophomores or higher.

Grading Basis: Graded

Coursework undertaken within approved education abroad programs.

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2200. Nutrition and Human Development

3.00 credits

Prerequisites: NUSC 1165. May not be taken out of sequence after passing NUSC 4294.

Grading Basis: Graded

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.

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3150. Medical Nutrition Therapy I

Also offered as: DIET 3150

3.00 credits

Prerequisites: MCB 2000; PNB 2264, 2265; NUSC 1165; open only to Dietetics majors and NUSC Didactic Program students: open to juniors or higher.

Grading Basis: Graded

Introduction to the nutrition care process, nutrition assessment, planning of special diets and applications of medical nutrition therapy to selected disease states and conditions.

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3171. Husky Nutrition

3.00 credits

Prerequisites: NUSC 1165; instructor consent.

Grading Basis: Graded

Graded 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.

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3180. Experience in Community Nutrition

1.00 - 6.00 credits | May be repeated for credit.

Prerequisites: NUSC 1165 and 3230; open to juniors or higher.

Grading Basis: Graded

Supervised field work with community nutrition education or problem-solving. Readings and reports. No more than 6 credits of experience or independent study may apply toward the major.

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3230. Community Nutrition

Also offered as: DIET 3230

3.00 credits

Prerequisites: NUSC 2200; open to Dietetic majors, NUSC majors, and AHS majors; open to juniors or higher, others by consent. Not open to students who have passed NUSC 3267. May not be taken out of sequence after passing 3180.

Grading Basis: Graded

Role of community structure, agencies, and resources in community health relating to nutrition.

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3233. Food Composition and Preparation

3.00 credits

Prerequisites: NUSC 1165; Recommended preparation: CHEM 2241 or 2443. May not be taken out of sequence after passing NUSC 3271 or 3273.

Grading Basis: Graded

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.

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3234. Food Composition and Preparation Laboratory

1.00 credits

Prerequisites: NUSC 1165; concurrent enrollment in NUSC 3233; CHEM 2241 or 2443; open to Nutritional Sciences and Dietetic majors, others with instructor consent. May not be taken out of sequence after passing NUSC 3271 or 3273.

Grading Basis: Graded

Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation.

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3245. Profession of Dietetics

1.00 credits

Prerequisites: NUSC 1245; open only to Nutritional Sciences Didactic Program students; others with consent.

Grading Basis: Graded

Overview of dietetic internships and application process. Resume writing, job placement, ethics and dietetics.

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3250. Medical Nutrition Therapy II

Also offered as: DIET 3250

3.00 credits

Prerequisites: DIET 3150 or NUSC 3150; open only to Dietetics majors and NUSC Didactic Program students.

Grading Basis: Graded

Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention.

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3271. Food Services Systems Management Laboratory/Discussion

2.00 credits

Prerequisites: NUSC 3233, 3234. Open only to NUSC students enrolled in NUSC 3272.

Grading Basis: Graded

Laboratory/discussion of quantity food preparation, recipe modification, cost analysis, recipe nutrient analysis and application of food sanitation.

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3272. Food Service Systems Management I

Also offered as: DIET 3272

2.00 credits

Prerequisites: Open only to junior or higher Dietetics and Nutritional Science majors, others with instructor consent. Recommended preparation: NUSC 3233, 3234. Not open to students who have passed NUSC 3270.

Grading Basis: Graded

Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.

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3291. Nutritional Sciences Internship

1.00 - 3.00 credits | May be repeated for a total of 6 credits.

Prerequisites: NUSC 1165 and 2200. Open to juniors or higher; open to Nutritional Science majors with consent.

Grading Basis: Satisfactory/Unsatisfactory

Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory).

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3693. International Studies in Nutritional Sciences

1.00 - 6.00 credits | May be repeated for a total of 15 credits.

Prerequisites: Open to sophomores or higher.

Grading Basis: Graded

Variable topics. Coursework undertaken within approved study abroad programs.

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3782. Experience in Food Service Systems Management

1.00 - 6.00 credits | May be repeated for credit.

Prerequisites: None.

Grading Basis: Graded

Application of principles of food service management. Supervised placement. No more than six credits of experience or independent study may apply toward the major.

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3823. Experience in Medical Nutrition Therapy

1.00 - 3.00 credits

Prerequisites: NUSC 3150.

Grading Basis: Graded

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. No more than six credits of experience or independent study may apply toward the major.

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4100. Dietetic Career Readiness

1.00 credits

Prerequisites: NUSC 3245. Instructor consent required.

Grading Basis: Graded

Preparing the dietetic internship application. Exploring dietetic careers, resume and personal statement writing and evaluating strengths and weaknesses.

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4236. Nutritional Biochemistry and Metabolism

4.00 credits

Prerequisites: NUSC 1165; MCB 2000 or 3010.

Grading Basis: Graded

Metabolism and functions of carbohydrates, proteins, fats, minerals, and vitamins.

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4237W. Writing in Nutritional Sciences

1.00 credits

Prerequisites: ENGL 1007 or 1010 or 1011 or 2011; NUSC 4236, which must be taken concurrently.

Grading Basis: Graded

A writing-intensive class that emphasizes both style and content consistent with the discipline of Nutritional Science.

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4250. Nutrition for Exercise and Sport

3.00 credits

Prerequisites: NUSC 1165; PNB 2250 or 2265.

Grading Basis: Graded

Basic nutrition principles. Physical activity, exercise, sport performance and consequences of nutritional ergogenic aids.

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4260. Dietary Supplements and Functional Foods

3.00 credits

Prerequisites: NUSC 1165; CHEM 2241 or 2443 or concurrent registration.

Grading Basis: Graded

Efficacy, safety, and regulations of dietary supplements and health-promoting foods.

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4272. Food Service Systems Management II

Also offered as: DIET 4272

2.00 credits

Prerequisites: DIET 3272 or NUSC 3272. Cannot be taken for credit after passing NUSC 4270.

Grading Basis: Graded

Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.

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4280. US Food Laws and Regulations: Product Concept through Launch

3.00 credits

Prerequisites: NUSC 1165 or instructor consent.

Grading Basis: Graded

Process for developing new nutrition products; the regulations applicable to foods, medical foods, dietary supplements and ingredients; and how to represent scientific evidence accurately and appropriately when substantiating label claims and advertisements.

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4294. Seminar

1.00 credits | May be repeated for credit.

Prerequisites: NUSC 2200.

Grading Basis: Graded

Review, evaluation, and oral and written presentation of contemporary nutrition issues.

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4295. Special Topics

1.00 - 6.00 credits | May be repeated for credit.

Prerequisites: None.

Grading Basis: Graded

Topics and credits to be published prior to the registration period preceding the semester offerings.

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4297W. Senior Thesis in Nutrition

3.00 credits

Prerequisites: ENGL 1007 or 1010 or 1011 or 2011; open only by consent of honors advisor and department head;

Grading Basis: Honors Credit

Consent of honor advisor and department head required.

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4299. Independent Study

1.00 - 3.00 credits | May be repeated for credit.

Prerequisites: None.

Grading Basis: Graded

Individual study and research with faculty. Written report. No more than six credits of experience or independent study may apply toward the major.

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