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 setting, etiquette, and how to create ambiance for a successful dinner party. Fee. (Fall and Spring)

1224 World Cuisine

Student's will strengthen culinary skills and emphasize the impact of culture, history, regional differences, religion, and ethnicity on food preparation, food preferences, and presentation. Fee. (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)

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. (Fall odd-numbered years)

3410 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)

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 Seminar in Wellness Services

This course studies current approaches in the delivery of wellness services and includes presentations and case study reviews. It is only for students active in the Nutrition Services Program. Prerequisite: Instructor approval. (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.

4239 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 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, even-numbered years).

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, odd-numbered years)

4388 Internship in Non-profit Management

Practical work experience in community food or apparel assistance program. Students will have the opportunity to participate in the managerial activities associated with the

operation of a non-profit assistance program. Prerequisite: Completion of BINF 2325, FMGT 3444, BFIN 3340, and NUTR 3410. May be taken at the same time as BMGT 4351.

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)

4475 Clinical Nutrition

Modern concepts of clinical nutrition and abnormalities treated by modification of the diet. Factors affecting the acceptance of modified diets. Critical evaluation of diet patterns in use. Observation of the role of the clinical dietitian participating in patient health care. Prerequisite: NUTR 4340 (Undergraduates) and NUTR 4470. Lecture, lab. (Spring)