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Department Of Nutrition

Course Descriptions

1102 Introduction to Dietetics The focus of the course is on the development of basic knowledge which describes the dimensions of dietetics and nutrition-related professions as practice disciplines. The course requires the integration of this basic knowledge in examining future individual goals as a dietetic professional. (Fall and Spring)

1223 Gourmet Cuisine Students will become familiar with basic culinary skills required to prepare gourmet meals with emphasis on planning, nutritional content, and aesthetic appeal. Students will learn proper table settings, etiquette, and how to create ambiance for a successful dinner party. Fee. (Fall and Spring)

1224 World Cuisine Students will strengthen culinary skills and emphasize the impact of culture, history, regional differences, religion, and ethnicity on food preparation, food preferences, and presentation. Fee. (Fall and Spring)

2131 Food Preparation Laboratory Focus on the application of basic scientific principles in the use and preparation of selected food products. Must be taken concurrently with NUTR 2231. Fee. (Fall)

2231 Principles of Food Preparation The focus of this semester is on the elements of food safety and government regulation, methods of cooking, nutrient composition of foods and the principles of basic food preparation. This course requires the integration of basic chemistry principles as they apply to food preparation. Prerequisite: 6 hours Chemistry. Must be taken concurrently with NUTR 2131. (Fall)

2341 Introduction to Nutrition This course examines fundamentals of normal human nutrition, major nutritional problems and the relation of nutrition to mental and physical development. Food habits and the cultural, social, and psychological influences upon food choices are discussed. In addition the course introduces students to current dietary guidelines and nutrition issues and requires the application of basic nutrition principles to dietary assessment. Prerequisite: 3 semester hours in chemistry or biology. (Fall, Spring)

2400 Environmental Nutrition This course examines existing and emerging issues in the role of the environment, food, nutrition, and exercise on health and disease and the effect of food production systems on the environment and food choices. The ecological dimensions of human nutrition across time will be examined. Ethics and social justice issues related to food choices will be introduced. In addition, the course introduces students to the scientific basis of current dietary recommendations and guidelines. Prerequisite: ENGL 1311. 3 hours lecture; 1 hour laboratory. Fee

3134 Food Systems Management Laboratory  In this course student explore food systems management with emphasis on quantity food production, kitchen layout, and design. Must be taken concurrently with NUTR 3320 Food Systems Management. Concurrent enrollment in NUTR 3323 is requried. This course is required in the Nutrition and Dietetics track of the Bachelor of Science in Nutrition.  Fee. (Fall)

3320 Food Systems Management This course is introduction to the principles and skills necessary for the management of food service systems.  The focus of this semester is on menu development, recipe standardization, quantity food production, quality control and food safety procedures and integration of basic management fundamentals including food cost controls.  The course requires the integration and application of menu planning, food production and event planning.  In addition, students will learn and utilize nutritional analysis and meal planning software. Prerequisites: BMGT 3340 and ACCT2301; or graduate student status. (Fall)

3323 Food and Nutrition Services Management This course is an introduction to the principles and procedures basic to the management of human and financial resources in food and nutrition services systems.  The course content concentrates on trends, management processes, systems theory, decision-making, leadership and motivation theories, marketing process, employee training, quality and productivity, and information systems related to food and nutrition services.  The course prerequisites are NUTR 3320 Food Systems Management and NUTR 3134 Food Systems Management Laboratory. Food and Nutrition Services Management is a required course in the Nutrition and Dietetics track and Food and Nutrition track of the Bachelor of Science in Nutrition degree plan. (Spring)

3332 Experimental Foods This course applies organic chemistry to the study of food science. The course involves a critical analysis of modern food production, preservation methods and food safety, and an integration of colloid chemistry. Prerequisite: NUTR 2131, 2231. Lecture (2 credit hours), lab (1 credit  hour). Fee. (Spring)

3342 Nutrition in the Life Cycle This course includes the role of nutrients and food components in the function and development of humans throughout the life cycle. Basic nutritional assessment and nutrient requirements for the following life cycle stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderly will be included.  Course includes two semester hours of lecture and one semester hour of laboratory. This course is prerequisite NUTR2341, Introduction to Nutrition. This course is required for the Bachelor of Science in Nutrition and may be used to complete a minor in nutrition. Prerequisite: NUTR 2341. Lecture (2 credit hours), lab (1 credit  hour).  Fee (Fall)

3310 Food Insecurity and Food Recovery This course focuses on the investigation of hunger and the food assistance systems that address hunger in the United States and international arena.  Students complete 60 hours of service activities in the various departments of the San Antonio Food Bank.  This course is a Service-Learning course and may be used to meet the community service requirement. This course prerequisite is DWHP 1200 Dimensions in Wellness. Lecture (2 credit hours), lab (1 credit  hour). (Spring even numbered years)

4100 Dietetics Students will learn about the oversight of the profession of dietetics including legislation, scope of practice, standards of professional performance, and the code of ethics. Professionalism and teamwork will be practiced. Students will learn how to apply for dietetic internships, graduate school, and jobs. Prerequisite: Senior Standing. (Fall)

4136 Seminar in Nutrition This course explores current advances in Nutrition by studying selected special topics of discussion or areas of interest. Prerequisite: NUTR 2341.

4139 Nutritional Practicum This course provides the student with individual field experience in one of the areas in nutrition and dietetics. Prerequisite: senior standing or Graduate Student Status, and permission of instructor. Fee. (Fall, Spring)

4335 Nutrition Education and Counseling This course examines major behavioral theories, teaching strategies, and counseling skills and the application of these to nutrition education and counseling in lifestyle management. Laboratory activities include the practice of techniques used in group and individual dynamics affecting the outcomes of nutrition education and counseling. Prerequisites: NUTR 2341, 3 semester hours of Behavioral Sciences. Lecture (2 credit hours), lab (1 credit  hour). Fee. (Spring)

4356 Nutrition and Human Performance This course is a study of nutrition and the interrelationship with work physiology, including bionutritional influences on physiology, physical assessment and cardiac rehabilitation. Prerequisite: NUTR 2341 (Spring)

4376 Medical Nutrition Therapy I This course focuses on the development of skills in nutrition assessment and medical nutrition therapy interventions for chronic disease conditions including obesity, cardiovascular diseases, hypertension, and diabetes mellitus. Emphasis will be placed on anthropometric, laboratory, and diet assessment techniques and use of therapeutic diets in patient care.  Students will also learn to assess risk of chronic diseases, including the role of nutrigenomics in chronic disease risk. This class contains a laboratory component. This course prerequisites for Undergraduate Students are NUTR 3342 Nutrition in the Life Cycle, CHEM 3450 Survey of Biochemistry or CHEM 4351 Biochemistry I, and Co-Requisite of NUTR 4470 Human Nutrition and Metabolism. This course is required for completion of the Bachelor of Science in Nutrition degree plan. Lecture (2 credit hours), lab (1 credit  hour). Fee. (Spring)

4460 Community and World Nutrition Environmental dimensions of human nutrition problems in contemporary society are explored. Assessment of community needs and resources included. Identification of international, federal, state, and local community programs focused on improving human nutritional status. Prerequisite: NUTR 2341, 3 semester hours of Behavioral and Social Sciences, or Graduate Student Status. (Fall)

4470 Human Nutrition and Metabolism This class covers physiological function, metabolic fate, and interactions of nutrients and factors influencing the utilization of nutrients in humans. Students analyze and interpret nutrition literature utilizing library research. NUTR 2341, CHEM 4351 (may be taken concurrently), or Graduate Student Status. (Fall)

4477 Medical Nutrition Therapy II This course focuses on the continued development of skills in nutrition assessment and medical nutrition therapy interventions for neurological conditions, gastrointestinal conditions, renal diseases, hypermetabolic conditions, pulmonary conditions, cancer, and AIDS.  Emphasis will be placed on the use of therapeutic diets and nutrition support in patient care and the documentation of nutrition care in health care delivery systems. This course contains a laboratory component. This course prerequisites are NUTR 4376 Medical Nutrition Therapy I, and NUTR 4470 Human Nutrition & Metabolism. This course is required for completion of the Nutrition and Dietetic trach and the Nutrition Sciences track.  (Spring)