Nutritional Sciences

Classes

NUTR 006 : Introduction to Foods

Provides an introduction to food sciences, focusing on the food composition and the chemical and physical properties of the major food groups. Food formulation, processing, and preparation are emphasized including the technological, safety, and regulatory aspects of food and food additives.Spring Semester

Credits

4

Prerequisites

NUTR 161, General Chemistry I and I Lec and Lab

NUTR 130 : Nutritional Biochemistry

Comprises the study of the basic biochemistry concepts in relationship to metabolism of macronutrients such as, proteins, carbohydrates, and lipids, metabolic regulation and enzyme activities are emphasized, vitamins and their various cofactor roles are discussed.

Credits

3

Prerequisites

General Chemistry Lec and Lab, Organic Chemistry Lec and Lab, Biology, NUTR 161

NUTR 160 : Nutrition

Study of the food constituents and how the body utilizes them for optimum health through the life cycle, with emphasis on the cell as the basic unit of nutrition and development; also includes intercultural and interdisciplinary aspects of foods and applied nutrition.

Credits

3

NUTR 161 : Introduction to Nutrition

Examines how the body uses nutrients for optimum health, emphasizing the cell as the basic unit of nutrition and development.This course prepares students of all disciplines to improve the nutritional health for themselves, their families, and their communities. Factors that affect the food choices of individuals across cultural groups will be emphasized.

Credits

3

Prerequisites

concurrent with CHEM: 003

NUTR 169 : Field Experience in HNF

Focuses on applied experience(service-learning) in human nutrition and food. It provides students an opportunity to gain practical experience in the area of nutrition from an epidemiological, research, community, clinical and/or food safety perspective.

Credits

5

Prerequisites

CHEM: 004-156, 571-175, and Research Methods- 416.

NUTR 175 : Advanced Nutrition

Presents cellular structures and their responses to signal transduction, relevance to human metabolism, relationships to diseases and their pathogeneses. Also, an in-depth study of key principles of cellular metabolism of macronutrients, major metabolic pathways and some related pathologies are explored, the biochemical utilization of excess macronutrients and nutrient deficiencies will be studied. Preventative measures and disease management approaches are considered.

Credits

3

Prerequisites

NUTR 130, ANAT 171, 172, General Chemistry Lec and Lab, Organic Chemistry Lec and Lab

NUTR 183 : Community Nutrition

Provides an understanding and/or practicing nutrition and health education programs and food and nutrition services in a community context. Students will learn the issues and challenges surrounding the delivery of nutrition and health information programs to general and specific (at-risk and minority) populations.

Credits

3

Prerequisites

NUTR 161

NUTR 184 : Comm. Nutrition-Practicum

Provide experiential learning opportunities in various public health/community nutrition areas, including nutrition assessment, program planning, program delivery, program management, and evaluation.

Credits

1

Prerequisites

Coordinated Program in Dietetics students only

NUTR 189 : Food Chemistry and Analysis

Present general principles of food chemistry - physical and molecular reactions - that enhance our understanding of food safety, nutritional value, and culinary arts.Spring semester only.

Credits

4

Prerequisites

General Chemistry Lec and Lab, Organic Chemistry Lec and Lab, Biochemistyr and General Physics

NUTR 200 : Intro. to Hlth. Educ. in Nutr.

Provides an overview of psychosocial perspectives on changing health behavior at the individual, interpersonal, and community levels from both theoretical and empirical stances. (Fall Semester Only).

Credits

2

NUTR 310 : Intro. to Diet & Nutrition Edu

Explores theories and skills necessary to design and implement nutrition education programs. It shows how nutrition education can facilitate dietary changes in a group of people. It introduces students to nutrition education basics, definition, history, aims field and challenges. The course introduces students to the science of nutrition, its application in health education process. The students will learn about nutrition education definition, rationale, impact, role of health educator and nutrition services, and nutritional population problems.

Credits

3

Prerequisites

Change the name to: Intro. to Diet & Nutrition Edu

NUTR 312 : Foodsrv Systems Mgmt

Explores the functional systems (procurement, production, sanitation, distribution and service) of the transformation element in the foodservice system model and organizational concepts needed by an individual in order to function successfully as a manager in any type of foodservice operation

Credits

3

Prerequisites

NUTR 006

NUTR 320 : Nutritioinal Life in the Cycle

Provides an integrated study of nutrition concepts applied to the human life cycle. The nutritional foundations necessary for the growth, development, and normal functioning of individuals in each stage of the life span will be discussed throughout this course.

Credits

3

Prerequisites

NUTR 161

NUTR 321 : Organization Mgmt Practicum

Provides experiential learning opportunities and hands-on experience in all major management roles and functions of food and nutrition services at health care facilities as well as commercial foodservice facilities ad congregate meal sites.

Credits

1

Prerequisites

Coordinated Program in Dietetics students only

NUTR 322 : Food Services Practicum

Provides experiential learning opportunities and the application of techniques of food systems. The learner will be exposed to practical experiences in food production, layout and designs of commercial kitchens, equipment needs for quantity food production, receiving, storage, and services for four basic types of food systems, equipment uses and care, employee management, sanitation regulations, food service personnel recruitment and quality assurance in a health care facility.

Credits

1

Prerequisites

Coordinated Program in Dietetics students only

NUTR 323 : Evaluation of Nutrition Status

Explores the basic objectives, procedures and techniques involved in the assessment of the nutritional status of communities, households, and Individuals.

Credits

3

Prerequisites

NUTR 161

NUTR 325 : Nutrition Care Management I

Equips the student with the entry-level knowledge and skills needed to provide medical nutrition therapy (MNT) across the lifespan. The course provides a framework for building individualized nutrition care plans using the Nutrition Care Process, exploring the dietitian's role as a member of the health care team. Students will initiate a research proposal in the area of health disparities, including but not limited to CITI training modules for biomedical research.

Credits

3

Prerequisites

NUTR 130, 175, 320, 323,Coordinated Program in Dietetics students only

NUTR 326 : Nutrition Policy

This course will introduce students to a range of food and nutrition policy concepts, institutions, stakeholders and pertinent issues in the United States.

Credits

3

NUTR 410 : Medical Nutr The I

Provides students with an understanding of selected diseases' pathophysiology, regular diets, and therapeutic diets to prevent and treat diseases. The course emphasizes critical thinking skills and knowledge of nutrition, pathophysiology, and assessment principles to determine the nutritional status, nutritional risks, and appropriate medical nutrition therapy (MNT) for individuals with chronic disease. Spring only

Credits

3

Prerequisites

NUTR 161, 130, 320, 323, ANAT 171, ANAT 172

NUTR 411 : Nutritional Care Mgmt II

A continuation of Nutrition Care Management I, focuses on applying knowledge and skills in medical nutrition therapy in various disease states. Emphasis is placed on developing and strengthening clinical skills to deliver nutrition care utilizing the Nutrition Care Process. Students will continue research activities that will result in submission of their research proposal to the IRB.

Credits

4

Prerequisites

NUTR 130, 175, 320, 323, 325, 410,Coordinated Program in Dietetics students only

NUTR 413 : Medical Nutrition Therapy II

Provides students with an understanding of the pathophysiology of selected diseases, regular and therapeutic diets in the prevention and treatment of diseases. The course will emphasize the use of critical thinking skills and knowledge of nutrition, pathophysiology, and assessment principles to determine the nutritional status, nutritional risks and appropriate medical nutrition therapy (MNT) for individuals with chronic disease. Students will explore and add to the existing evidence in this area. Fall semester.

Credits

3

Prerequisites

NUTR 130, 161, 175, 320 323,410 ANAT 171, ANAT 172

NUTR 415 : Med. Nutr. Therapy Dry Lab I

Offers an applied approach to diet modification techniques and related calculations for various disease states. The course is designed to coordinate with Medical Nutrition Therapy I and Nutrition Care Management. Spring semester only

Credits

3

Prerequisites

NUTR 130, 161, 175, 320 and 323

NUTR 416 : Res Meth in Nutrition

Provides students with understanding of research designs, data collection techniques and analyses methods commonly used in public health and social science investigations.

Credits

3

NUTR 417 : Nutr in Hlth & Dis

The course will cover the methodology used to determine dietary, nutritional and health status and how evidence is gathered to determine the links between diet, nutrition and health.

Credits

3

NUTR 418 : Med Nutr Therapy Dry Lab II

This course follows Medical Nutrition Therapy (MNT) Dry Lab I and offers an applied approach to diet modification techniques and related calculations for various disease states. The course is designed to coordinate with Medical Nutrition Therapy II and Nutrition Care Management II. Fall semester only

Credits

3

Prerequisites

NUTR 130, 161, 175, 320, 323, 410 and 415

NUTR 419 : Field Placement

Provides students with the opportunity to engage with professionals and participate in service learning that will help students to identify and collaborate on how to work with community agencies to meet the needs of the agencies and their constituents.

Credits

1

NUTR 419 : Field Placement (2 Credit Hours)

Provides students with the opportunity to engage with professionals and participate in service learning that will help students to identify and collaborate on how to work with community agencies to meet the needs of the agencies and their constituents.

Credits

2

NUTR 420 : Practicum Comprehensive

Ongoing supervised practice in the various aspects of dietetics. Students are expected to apply knowledge and skills acquired through an educational program in dietetics with the overarching goal of functioning as entry level dietitians in medical and community facilities under the supervision of preceptors with credentials that meet federal, state and industry requirements.

Credits

10

Prerequisites

NUTR 183, 184, 311, 321, 322, 325, 410, 411, 413, 415 and 418, Coordinated Program in Dietetics students only

NUTR 421 : Global Health and Nutrition

Examines cultural eating patterns across the globe and explore how these affect health and well-being. It will provide a birds-eye view of how political and economic influences have affected food availability. This course examines dietary habits and nutritional status of populations influenced by national and local food policies and practices. In addition, course examines the political and economic influences on behavioral health and chronic diseases.

Credits

3

NUTR 425 : Issues in Dietetics & Nutrition (Senior Standing)

Explores contemporary issues in nutrition, fads and claims about nutrients, the basic as well as the clinical science behind such claims. Preventative measures in disease management as well as advances in disease management with nutrition are explored. The course will also discuss the scientific method, with emphasis on research and designs techniques that are commonly used in nutrition.

Credits

2