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. SM-2/25/08

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

Also offered as: EDLR 1161

1.00 credits | May be repeated for credit.

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. 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.

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1165. Fundamentals of Nutrition

3.00 credits

Prerequisites: Cannot be taken for credit after passing NUSC 3171, 3172, 3180, 3233, 3234, 4236 or 4250; RHAG students cannot take more than 22 credits of 1000 level courses.

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.

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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: RHAG students cannot take more than 22 credits of 1000 level courses

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.

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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. May be repeated for credit with a change in topic.

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1245. Introduction to Dietetics

1.00 credits

Prerequisites: Open only to CANR students, others with consent. Not open for credit to students who have passed NUSC 2245 or 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.

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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. Cannot be taken for credit after NUSC 260 or 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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2241. Nutritional Assessment

1.00 credits

Prerequisites: NUSC 1165; open to Nutritional Sciences and Kinesiology majors only. Recommended preparation: MCB 2000 or 3010; PNB 2250 or 2265. Not open for credit to students who have passed NUSC 4265, 4266 or 3823.

Grading Basis: Graded

Anthropometry, clinical, and biochemical techniques for assessment of human nutritional status.

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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 I

3.00 credits

Prerequisites: NUSC 1165; instructor consent.

Grading Basis: 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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3172. Husky Nutrition II

3.00 credits

Prerequisites: NUSC 1165; instructor consent.

Grading Basis: Graded

Lecture and learning laboratory, with supervised field work in providing healthy nutrition education in community settings. Readings, quizzes, discussions, reflections and a term paper.

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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. May be repeated for credit.

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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 3180 or 3267.

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. Cannot be taken for credit 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. Cannot be taken for credit 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. Not open for credit to students who have passed NUSC 2245.

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: NUSC 2200; open only to junior or higher Dietetics and Nutritional Science majors. Recommended preparation: NUSC 3233, 3234. Cannot be taken for credit after passing NUSC 3270, 3273, 4270 or 4272.

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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3273. Cooking Techniques for Specialized Diets

2.00 credits

Prerequisites: NUSC 3233, 3234, and 3272; open only to Nutritional Sciences majors

Grading Basis: Graded

Preparation and discussion of heart healthy, calorie controlled, gluten free, and vegetarian foods; food allergies, sugar substitutes, recipe modification and application of food sanitation.

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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

May be repeated for credit up to a maximum of 6 credits. 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. May be repeated for credit up to a total of 15 credits.

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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. May be repeated for credit. 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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4236. Metabolism and Functions of Nutrients

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 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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4294. Seminar

1.00 credits | May be repeated for credit.

Prerequisites: NUSC 2200. May be repeated to a maximum of two credits.

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. May be repeated for credit, with a change of topic.

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4296W. Senior Thesis in Nutrition

3.00 credits

Prerequisites: ENGL 1010 or 1011 or 2011; open only to Nutritional Sciences honors students.

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 6 credits of experience or independent study may apply toward the major.

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