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11:709:102
Careers in Nutrition (1)
Exploration of current and emerging career paths in food and nutrition. Development of professional skill portfolio for successful career preparation and entry.
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11:709:201
Culinary Nutrition (3)
Exploration of the science of food principles and application of culinary food preparation principles.
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11:709:202
Laboratory for Culinary Nutrition (1)
Culinary nutrition skill development through laboratory experiences focused on food nutritional and sensory quality and ingredient functions & interactions.
Pre- or corequisite: 11:709:201.
White lab coat required.
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11:709:235
Introduction to Sports Nutrition (3)
An introduction to nutrition for health and athletic performance. This course addresses the process for developing a nutritionally appropriate meal plan for exercise and training.
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11:709:245
Food Customs and Nutrition Equity (3)
Exploration of the diverse cultural, migration and acculturation, religious, gender, economic, political, geographic, and climate influences that shape food availability, patterns, customs, and nutrition justice and nutritional health equity.
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11:709:255
Nutrition and Health (3)
Introduction to fundamental human nutrition concepts (nutrients, digestion, absorption, metabolism) and the scientific process for creating evidence-based nutrition recommendations.
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11:709:296
Honors Seminar (3)
The topic for each semester addresses current issues
from the perspectives of the humanities, sciences, and social sciences.
Prerequisite: Open only to honors students (SEBS Honors Program, SAS Honors Program, and Honors College) or by permission of instructor.
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11:709:301
Food Safety and Sanitation in Food Service (2)
Fundamentals of food safety and sanitation, microbiological and environmental food pathogens, foodborne disease prevention in commercial and non-commercial food operations, and food safety guidelines, regulations, and management systems. Hazard analysis of food preparation and processing activities, determination of critical control points, and monitoring procedures and corrective actions to ensure food safety.
Prerequisites: 11:709:201, 11:709:202
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11:709:345
Nutrition through the Life Span (3)
Exploration of how nutritional needs change and vary from before and after conception, through gestation, early childhood, adolescence, adulthood, and older age.
Prerequisite: 11:709:255 (Nutrition and Health).
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11:709:400
Advanced Nutrition: Macronutrients (3)
Analysis of biochemical and metabolic pathways essential for nutritional homeostasis with a focus on macronutrient metabolism. Integration of genomic science with nutrition and application of biochemical and metabolic pathways in patients with nutrition-related disease states.
Prerequisites: Biochemistry (11:115:403, 11:115:404, 01:694:301, 01:694:407, 01:694:408, or 11:115:301 )All prerequisite courses must be completed with a grade of C or better.
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11:709:401
Advanced Nutrition: Energy and Micronutrients (3)
Analysis of biochemical and metabolic pathways essential for nutritional homeostasis with a focus on micronutrients and energy metabolism. Integration of genomic science with nutrition and application of biochemical and metabolic pathways in patients with nutrition-related disease states.
Prerequisites: Biochemistry (11:115:403, 11:115:404, 01:694:301, 01:694:407, 01:694:408, or 11:115:301 ). All prerequisite courses must be completed with a grade of C or better.
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11:709:402
Advanced Nutrition: Readings in Macronutrients (1)
Discussion of problems set by instructors of Advanced Nutrition I to develop understanding of the topics covered.
Corequisite: 11:709:400 (Advanced Nutrition: Macronutrients).
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11:709:403
Advanced Nutrition: Readings in Energy and Micronutrients (1)
Discussion of problems set by instructors of Advanced Nutrition II to develop understanding of the topics covered.
Corequisite: 11:709:401 (Advanced Nutrition: Energy and Micronutrients).
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11:709:404
Advanced Nutrition: Clinical Research Practicum (1)
Critical review of evidence-based literature that informs nutrition and dietetic practice guidelines. Interpretation of nutrition guidelines to lay audiences.
Corequisite: 11:709:400
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11:709:427
Obesity: Biology, Behavior, and Management (3)
The causes of human obesity, trends in its prevalence, and how it is influenced by biology, society, and public policy.
Prerequisite: 11:709:255. Only open to juniors and seniors.
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11:709:440
Contemporary Issues in Nutritional Sciences (1-3)
Investigations of recent trends and issues in nutrition and development.
Prerequisite: Open only to junior and senior majors; others by permission of instructor.
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11:709:441
Community Nutrition (3)
The study of teaching, science, evaluation, and politics of community nutrition. Exploration of programs and agencies designed to improve the nutritional status of various populations. Field experience involving community nutrition program needs assessment for diverse cultures.
Prerequisites: 11:709:345
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11:709:442
Nutrition Education and Communication (3)
Exploration and application of behavior change theories and models, health communication, education, and evaluation strategies for evidence-based nutrition education and communication in diverse settings. Critical review and interpretation of evidence-based nutrition literature for lay audiences.
Prerequisites:11:709:441 (Community Nutrition).
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11:709:443
Methods in Sensory Analysis (3)
Provides a basic background in human orosensory physiology and sensory testing methods.
Prerequisites: 11:709:201 and 255.
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11:709:445
Problem Solving with Food, Nutrition, and Business Information (3)
Teamwork is used to solve actual problems encountered by industry partners using information resources.
Prerequisite: Either 11:709:255, 11:400:201, or 11:373:121. Cross-listed as junior/senior colloquium.
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11:709:448
Food Production and Management (3)
Application of quantity food production principles in commercial and non-commercial food service operations. Emphasis is on integration of menu creation and analysis; recipe development, HACCP, and costing; budgeting; food procurement; food production; customer service; and management theories.
Prerequisites: 11:709:201, 202, 301
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11:709:449
Food Service Lab (1)
Laboratory experience in a commercial food service operation, with an emphasis on quantity food production and evaluation skill development.
Corequisite: 11:709:448
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11:709:475
Nutrition and Fitness (3)
Interactions between nutrition and exercise are examined by integrating metabolism and physiology concepts in the context of recreational physical fitness training. Topics include fluid, macronutrient, and micronutrient requirements for sport and the specific roles that carbohydrates, fats, proteins, vitamins, and minerals play in fueling the body for exercise. Additional topics include nutritional concerns of athletes and dietary supplements.
Prerequisites: 01:119:115-116 and 11:709:255. Open only to juniors and seniors. Credit not given for this course and 01:377:475.
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11:709:481
Seminar in Nutrition (1.5)
Review of nutrition journals, critical reading in topics in the history of nutrition, and specific nutrition problems of current interest.
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11:709:483
Medical Nutrition Therapy I: Nutrition Assessment & Diagnosis (3)
Introduction to evidence-based methods for assessing nutritional status and diagnosing nutrition-related conditions via application of the Nutrition Care Process. Critical analysis of anthropometric, biochemical, clinical diet, and environmental measurements during nutrition-focused exams.
Prerequisites: 11:115:301 or equivalent
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11:709:484
Nutrition Therapy Lab (1)
Application of nutrition assessments and counseling skills through simulations and/or standardized patients.
Corequisite: 11:709:438
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11:709:485
Medical Nutrition Therapy II: Intervention, Monitoring, & Evaluation (3)
Integration of disease pathophysiology and functional nutrition for major nutrition-related disease states that will inform nutritional and pharmacological interventions, monitoring, and evaluation of diverse patients using the Nutrition Care Process.
Prerequisites: 11:709:410, 483, and 484
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11:709:489
Experimental Foods (4)
Physical, chemical, sensory, and enzymatic properties of foods; laboratory investigation of effects of alteration in preparation on quality and acceptability.
Lec./lab. Prerequisites: 11:709:202 and 01:160:209 or 308 and 01:960:211 or 401.
White lab coat required.
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11:709:493,494
Research in Nutrition (BA,BA)
Special problems in the field of nutrition.
Prerequisite: Permission of instructor.
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