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11:709:201
Introduction to Foods and Nutrition (3)
Nutritional needs of the family. Consumer aspects of food selection and meal preparation.
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11:709:202
Laboratory for Introduction to Foods (1)
Application of knowledge of food composition and nutritive values to food preparation.
Pre- or corequisite: 11:709:201.
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11:709:226
Nutrition for the Developing Child (3)
Concepts of food and nutrition as applied to the growth and development of the young child. Laboratory included.
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11:709:255
Nutrition and Health (3)
Introductory nutrition. Nutrients and their functions in the human body throughout the life cycle.
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11:709:323
Nutrition for the Child in the Family and Community (3)
Nutrition as applied to the young child, in the context of family dynamics, community resources, and government programs. Laboratory included.
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11:709:344
Quantity 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.
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11:709:345
Nutrition and Development through the Life Span (3)
Human nutrition across the life span, from both biological and psychosocial perspectives.
Prerequisite: 11:709:255.
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11:709:349
Management 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.
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11:709:352
Nutrition and Behavior (3)
The bidirectional relationship between nutrition and behavior, with emphasis on behavioral and social sciences research strategies.
Prerequisite: 11:709:255.
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11:709:363
World 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.
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11:709:400
Advanced 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: 01:694:301 or 11:115:403,404 or 01:694:407,408. All prerequisite courses must be completed with a grade of C or better.
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11:709:401
Advanced 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: 01:694:301 or 11:115:403,404 or 01:694:407,408. All prerequisite courses must be completed with a grade of C or better.
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11:709:402
Readings 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.
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11:709:403
Readings 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.
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11:709:405
Professional 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.
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11:709:440
Contemporary 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.
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11:709:441
Life Span Nutrition in the Community (4)
The teaching, science, and philosophy of community nutrition and the programs and agencies designed to improve the nutritional status of various populations through the life span.
Two 80-min. lecs., one 3 hour rec.
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11:709:442
Nutrition Communication (3)
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.
Prerequisites: 11:709:201, 202, 255, 441; or permission of instructor.
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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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11:709:481
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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11:709:489
Experimental 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; 01:960:401.
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11:709:490
Nutrition 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.
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11:709:493,494
Problems in Nutrition (BA,BA)
Special problems in the field of nutrition.
Prerequisite: Permission of instructor.
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11:709:498
Nutrition and Disease (3)
Nutritional aspects and dietary treatments of diseases in which nutrition plays a major role.
Prerequisite: 11:709:400 or 401.
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11:709:499
Nutrition Counseling (1)
Application of scientific knowledge to actual case studies. Techniques for effective nutrition counseling.
Pre- or corequisite: 11:709:498.
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