(Also offered as AH 1030.) 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.) 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.

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

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 Course Committee.

(Also offered as ANSC 1645.) 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.

Coursework undertaken within approved education abroad programs.

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.

(Also offered as DIET 3150.) Introduction to the nutrition care process, nutrition assessment, planning of special diets and applications of medical nutrition therapy to selected disease states and conditions.

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.

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.

(Also offered as DIET 3230.) 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.

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

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

(Also offered as DIET 3250.) 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.

(Also offered as DIET 3272.) Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.

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

An overview of analytical techniques and instrumentations commonly used in the food industry to determine food quality. Laboratories involve hands-on trainings on analytical equipment to collect and analyze experimental data on various food samples.

Variable topics. Coursework undertaken within approved study abroad programs.

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

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.

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

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.

Assessment of immune function in the pathophysiology of various diseases including allergy, autoimmune diseases, cancer, infectious diseases, and metabolic syndrome with an emphasis on the roles of diet and host microbiota in shaping immune development and function. Patient case studies will be used to facilitate learning outcomes.

(Also offered as DIET 4272.) Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.

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

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

Consent of honor advisor and department head required.

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

A comprehensive overview of key elements involved in identifying critical needs and key elements for the commercialization of food and agriculture-based technologies.