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, students explore food systems management with emphasis on quantity food production, kitchen layout, and design. Must be taken concurrently with NUTR 3234. Fee. (Spring)

3234 Food and Nutrition Services Management II This course is a continuation of principles and skills necessary for the management of food service systems. The focus of this course is on the menu development, quantity food production, facility layout design 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. Prerequisite: NUTR 3433 or Graduate Student Status. Must be taken concurrently with NUTR 3134 unless given permission by Instructor. (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, lab. Fee. (Spring)

3342 Nutrition in the Life Cycle Basic nutritional assessment and nutrient requirements for the following like cycle stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderly. Prerequisite: NUTR 2341. Lecture, lab. Fee (Fall)

3310 Food Recovery and Gleaning The investigation of food assistance systems at various levels in the community setting. Focus on methods of procurement, inventory control, distribution systems, and food safety. This course may be used to meet the community service requirement. Prerequisite: Dimensions of Wellness. Lecture, lab. (Spring even numbered years)

3433 Food and Nutrition Services Management I 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. Lecture, lab. (Fall)

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, lab. Fee. (Spring)

4340 Clinical and Nutritional Assessment This course will familiarize students with direct and indirect assessment of the nutritional status of individuals and groups. This includes anthropometric, biochemical, clinical, dietary, and environmental components. Emphasis will be placed on acquiring medical terminology to communicate clinical and nutritional assessment. Prerequisite: NUTR 2341, CHEM 1301/1101 and CHEM 1302/1102. Lecture, lab. Fee. (Fall)

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)

4375 Nutrition Therapy This course focuses on the development of basic skills in the provision of medical nutrition therapy to treat common medical diseases and disorders occurring in individual patients.  The use of modified textured diets in patient care will be included.  The interaction of health care nutrition services with different health care delivery systems will be examined as well as the role of the clinical dietitian in relation to other constituencies participating in health care delivery.NUTR 4340 and NUTR 4470.  Lecture, lab. (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)