Course Descriptions

Focus on the application of basic scientific principles in the use and preparation of selected food products.

Corequisite: NUTR 2231

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.

Corequisite: NUTR 2131

This course examines the 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

This course includes application of the cooking principles and methods for quantity food preparation. Emphasis is placed on food safety and quality control systems used in quantity food production including menu planning, recipe standardization, quantity food preparation and production.

Prerequisites: NUTR 2231 and NUTR 2131; or graduate student status Corequisites: NUTR 3325

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

Corequisite: NUTR 3134, unless given permission by the instructor

This course focuses on the investigation of hunger and the food assistance systems that address hunger in the United States and around the world. Students complete 60 hours of service activities in a food bank or food pantry.

This course is a Service-Learning course and may be used to meet the community service requirement. 

Prerequisite: DWHP 1200 or FYES 1211

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.

Prerequisites: NUTR 3325 and NUTR 3134

This course is an 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: ACCT 2301, NUTR 2231 and NUTR 2131; or graduate student status Co-requisites: NUTR 3134

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.

Prerequisites: NUTR 2131, NUTR 2231

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. 

Prerequisite: NUTR 2341

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 or graduate student status

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 and 3 semester hours of Behavioral Sciences.

This course focuses on the study of nutrition and the interrelationship with work physiology, including bio-nutritional influences on physiology and physical assessment.

Prerequisite: NUTR 2341

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 and diet assessment techniques and use of therapeutic diets in patient care. Students will also learn to assess the risk of chronic diseases, including the role of nutrigenomics in chronic disease risk.

Prerequisite: NUTR 3342, NUTR 3370, and NURS 2299

Corequisite: NUTR 4370

Chemistry course descriptions

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 and ECON 230, or graduate student status.

This class covers 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 In addition, the basic principles of research ethics will be discussed. Students analyze and interpret nutrition literature utilizing library research.

Prerequisites: CHEM 4351

Biology course descriptions

Chemistry course descriptions

This course focuses on the 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.

Prerequisites: NUTR 4370 and NUTR 4476

This course provides a foundation for understanding the nutritional biochemical processes involved in health and disease. This course discusses the roles and functions of nutrients in human biochemistry with a limited focus on medical aspects of nutrient deficiencies, toxicities, and metabolism.

Pre-requisites: BIOL 1402, CHEM 1320, and NUTR 2341

This course focuses on introducing students to culinary medicine through evidence-based nutrition education and hands-on cooking experiences. Students will have the opportunity to develop

foundational knowledge and basic skills related to culinary medicine and the prevention and treatment of common chronic diseases.

Prerequisites: none