Undergraduate Course Description
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 the 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
This course presents fundamental principles in the selection and preparation of foods. Students are introduced to the biological and chemical properties of foods that affect their use in cooking processes. 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 3325 Food Systems Management. This course is required in the Nutrition and Dietetics track of the Bachelor of Science in Nutrition. Fee. (Fall)
3325 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 ACCT 2301; 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 3325 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 is an advanced application of principles of food science. Students will integrate theory and current research into the manipulation and sensory evaluation of ingredients and food products. Prerequisite: NUTR 2131, 2231, MATH 2303 or SOCI 3381/PSYC3381. 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)
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 behavior theories, teaching strategies, and counseling skills and the application to nutrition education and counseling in lifestyle management. Laboratory activities include the practice techniques used in the 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
Societal and ecological nutrition issues, including social justice concerns, at the global, national and local level are explored. This course examines international, federal, state, and local community programs focused on improving the nutrition status of human population groups. This course reviews the processes of community assessment and nutrition program, development, monitoring and evaluation. Prerequisite: NUTR 2341, 3 semester hours of Behavioral and Social Sciences, or Graduate Student Status. (Fall)
4470 Human Nutrition and Metabolism
This class includes physiological function, metabolic fate, interactions of nutrients, and factors influencing the utilization of nutrients in humans. The purpose of this course is to prepare students to evaluate the scientific evidence that forms the basis of nutrition practice. Course content includes the metabolism of macronutrients and micronutrients, nutrient interactions, nutrient and energy requirements, and nutrient toxicity. In addition, basic principles of research ethics will be discussed. Students analyze and interpret nutrition literature utilizing library research. BIOL 1402, BIOL 2321, BIOL 2322, BIOL 2341, NUTR 2341, CHEM 3450 or CHEM 4351. (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 track and the Nutrition Sciences track. (Spring)
Graduate Course Description
6200—Community Nutrition Practice
Work site placement experience in community nutrition organizations and agencies. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to provide community nutrition services, such as assessment of community nutrition needs, nutrition education of community groups, and implementation of community nutrition programming. Prerequisites: Admission to the Dietetic Internship Program and Instructor’s signature.
6290—Practicum in Nutrition
Supervised work experience in nutrition-related setting. Professional practice guidelines and ethics, team work, and public policy related to dietetics practice. Prerequisites: NUTR 4460, NUTR 5477 or NUTR 6332
6300—Foodservice Management Practice
Work site placement experience in foodservice settings. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to manage foodservice systems, including production, inventory control, sanitation and quality management. Prerequisites: Admission to the Dietetic Internship Program and Instructor’s signature.
6325—Advanced Nutrition I
Current status of nutrition theory and diet assessment and its interpretation are considered in nutrient interrelationships and metabolism in maintaining health and the prevention and development of chronic disease. This course focuses on the macronutrients and energy balance. Prerequisite: BIOL 6392 or NURS 6492.
6330—Advanced Nutrition II
This course includes a focus on vitamin and mineral requirements and interactions. Bioactive food compounds effects on health and disease will be considered. Human genetic variation in the metabolism of vitamins, minerals, and other bioactive food compounds will be considered. Prerequisite: Advanced Nutrition I (NUTR 6325); BIOL 6392.
6332: Nutrition in the Prevention and Treatment of Chronic Disease
Current status of nutrition theory and its interpretation are considered in nutrient interrelationships and metabolism in maintaining health and the prevention and development of obesity, cardiovascular diseases, diabetes, and cancer. Nutrition assessment, diagnosis, intervention, monitoring, and intervention will be applied to both prevention and intervention of chronic disease. US Health Care System. Prerequisites: NUTR 6325 and BIOL 6392
6334—Nutrition and Health Promotion Practice: Program Planning and Evaluation
Course utilizes a theoretical framework to guide and facilitate the planning, implementation and evaluation of nutrition/health promotion programs. Specific assessment and evaluation techniques are explored. Course requires the application of skills and knowledge to increase professional competence and effectiveness in program planning and evaluation.
This course is an examination of nutrition requirements and assessment, and dietary intake during gestation, infancy, childhood, adolescence and senescence. Integration of current research will focus on nutritional issues related to these lifecycle stages and on long-term health.
6352—Issues in Food and Nutrition
Analysis of food and nutrition issues including non-nutritive food substances. Impact of these issues on food choices, public policy, global perspectives, and future practice of food and nutrition professionals will be explored.
6414—Advanced Nutrition Services Administration
The course focuses on the application of management and leadership principles and techniques specific to the provision of nutrition services in clinical and community settings. Emphasis placed on using evidence-based practice guidelines in creation of program protocols, evaluation systems, and overall program development. Prerequisites: NUTR 4376 or NUTR 6332, and NUTR 4460.
6464—Nutrition and Health Behavior
Major learning and health behavior theories applied to the practice of nutrition, dietetics and health promotion. Techniques for interviewing, motivating and counseling, and their application to groups and individuals, are explored. Course requires the application of skills and knowledge to increase professional competence and effectiveness in promoting health behavior change.
6366—Advanced Clinical Nutrition
Modern concepts of clinical nutrition and abnormalities treated by modified diets. Critical evaluation of diet patterns currently used. Prerequisite: NUTR 4475 or clinical experience.
6391—Tutorial in Nutrition
Student will choose and develop a topic in any area of nutrition. The grade will be determined by evaluation of regular reports, regular conferences with faculty sponsor, periodic examinations, and final examination, or any combination of these methods.
6400—Clinical Dietetics Practice
Worksite placement experience in inpatient and outpatient health care settings. Didactic presentation focuses on current issues and topics to help students develop the skills necessary to provide medical nutrition therapy care, including screening, assessment, education and care planning development, nutrition support, and participation in quality management. Prerequisites: Admission to the Dietetic Internship Program and Instructor’s signature.
The Master’s Project is an integration of graduate level coursework with research and communication skills to develop and report on a tangible nutrition project that addresses a concern of the community or an area of interest of the student. The course is taken for two semesters for a minimum of total of 3 to 4 hours of credit. Prerequisites: Graduate level research class plus 12 additional semester hours of Nutrition Core. Prerequisites: Permission of instructor is required.
This course engages students in a structured process designed to assist them clarify and develop their master’s thesis research project. Students develop a formal research proposal as part of preparation for execution of the thesis project. Prerequisite and co-requisite 6363 Research Statistics. Written permission of supervising faculty.
CE90—Comprehensive Examination Fee.