Nutritional Science 709
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11:709:201Introduction to Foods and Nutrition (3) Nutritional needs of the family. Consumer aspects of food selection and meal preparation. |
11:709:202Laboratory for Introduction to Foods (1) Application of knowledge of food composition and nutritive values to food preparation. Pre- or corequisite: 11:709:201. |
11:709:224Individual, Marriage, and the Family (3) Individual development throughout the life cycle. Interactions and relationships within couples, marriages, and families. (Not a nutrition-based course.) |
11:709:226Nutrition and the Young Child (3) Concepts of food and nutrition as applied to the growth and development of the young child. Laboratory included. |
11:709:255Nutrition and Health (3) Introductory nutrition. Nutrients and their functions in the human body throughout the life cycle. |
11:709:324The Preschool Child (3) Understanding of the philosophy of early childhood education and discussion of the development of preschool children in relation to their environment. (Not a nutrition-based course.) |
11:709:325Laboratory for the Preschool Child (1) Directed observation and participation in the preschool laboratory to develop the understanding and skills essential to work with young children. Lab. 3 hrs. Not open to first-year students. |
11:709:344Quantity Food Production (4) Planning and organization of work, menus, preparation, and service of food for mass feeding. Evaluation of supervisory techniques, equipment, and cost control. Lec./lab. Prerequisites: 11:709:201, 202. White lab coat required. |
11:709:345Nutrition and Development through the Life Span (3) Human nutrition across the life span, from both biological and psychosocial perspectives. Prerequisites: 11:709:255, 01:830:101. |
11:709:349Management of Food Service Systems (3) Purchasing policies as related to food equipment in the food service industry. Study of quantity kitchen layout; systems approach to resource management and financial control. Field trip fee. Prerequisite: 11:709:344. |
11:709:363World Food Customs and Nutrition (3) Food patterns, food customs, and nutritional status of peoples from various racial, regional, and religious backgrounds of the world. Open only to juniors and seniors. |
11:709:400Advanced Nutrition I: Regulation of Macronutrient Metabolism (3) Comprehensive study of regulation of carbohydrate, lipid, and protein metabolism at cellular and organismal levels. Integration of metabolism by hormones, diet, and pathophysiological states. Prerequisites: 01&11:115:301 or 11:115:403,404 or 01:694:407-408. |
11:709:401Advanced Nutrition II: Energy and Micronutrient Metabolism (3) Intensive study of body composition and energy expenditure. Biological function, requirements, and pathological aspects of vitamins and minerals. Prerequisites: 01&11:115:301 or 11:115:403,404 or 01:694:407-408. |
11:709:402Readings in Advanced Nutrition I (1) Discussion of problems set by instructors of Advanced Nutrition I to develop understanding of the topics covered. Corequisite: 11:709:400. |
11:709:403Readings in Advanced Nutrition II (1) Discussion of problems set by instructors of Advanced Nutrition II to develop understanding of the topics covered. Corequisite: 11:709:401. |
11:709:405Professional Issues in Dietetics (P/NC Trends in the field of dietetics and the effects of legislative, health care, marketing, and entrepreneurial issues on the profession. Prerequisite: Open only to seniors. |
11:709:440Contemporary Issues in Nutritional Sciences (3) Investigations of recent trends and issues in nutrition and development. Open only to junior and senior majors; others by permission of instructor. |
11:709:441Nutrition Counseling and Communication (4) Assessing client needs; identifying relevant nutrition concepts; application of educational principles, techniques, and evaluation strategies for nutrition educators operating in a variety of settings. Applied nutrition education experience. Two 80-min. lecs., one 180-min. rec. Prerequisites: 11: 709:201, 202, 255; or permission of instructor. |
11:709:442Community Nutrition (4) The teaching, science, and philosophy of community nutrition and the programs and agencies designed to improve the nutritional status of various populations. Two 80-min. lecs., one 3-hr. rec. Prerequisite: 11:709: 441. |
11:709:452Nutrition and Behavior (3) The bidirectional relationship between nutrition and behavior, with emphasis on behavioral and social sciences research strategies. Prerequisites: 11:709:255 and 01:830:101. |
11:709:481Seminar in Nutrition (1.5) Review of nutrition journals, critical reading in topics in the history of nutrition and specific nutrition problems of current interest. |
11:709:489Experimental Foods (3) Physical and chemical properties of foods; laboratory investigation of effects of alteration in preparation, storage, and preservation on quality and acceptability. Lec./lab. Prerequisites: 01:160:209, 211; 11:709:201, 202. |
11:709:490Nutrition Research Methods (3) Laboratory class including diet preparation and feeding, enzyme activity, urine analysis, and molecular biology (Northern Blot and PCR). Lab. hrs. by arrangement. Prerequisite: 11:709:400 or 401. |
11:709:493,494Problems in Nutrition (BA,BA) Special problems in the field of nutrition. Prerequisite: Permission of instructor. |
11:709:498Nutrition and Disease (3) Nutritional aspects and dietary treatments of diseases in which nutrition plays a major role. Prerequisite: 11:709:400 or 401. |
11:709:499Nutrition and Disease: Clinical Case Studies (1) Application of scientific knowledge to actual case studies. Techniques for effective nutrition counseling. Pre- or corequisite: 11:709:498. |
