Plan of Study – Dietetics

Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Analysis of the physical, chemical and biological contaminants, risk factors, and unsafe practices that can cause foodborne illnesses and how to prevent them. Lecture 2 hours. Co-requisite: FCS 2260.LB.

Practical application of the principles of food science related to food, food safety and methods of food preparation. Introduction of culinary techniques, terminology and laboratory equipment. Laboratory 3 hours. Co-requisite: FCS 2260 lecture.

Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs.

The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles, and nutritional recommendations. Prerequisite: NFS 2270.

An examination of the process of obtaining and interpreting nutritional data. Students gain experience with medical documentation and explore appropriate uses for nutrition support. Prerequisites: BIO 2250 and NFS 2270.

Physiological basis for modification of the normal diet as a preventive measure or therapeutic aid in certain diseases and disorders of the body. Prerequisites: BIO 2250 and NFS 3220.

Designing instructional units and materials for teaching nutrition and health principles to children and adults. Counseling theories, motivational interviewing, and behavior modification are covered. Prerequisite: NFS 2220 or NFS 2270.

Biochemical principles involved in the metabolism of macro- and micro-nutrients, as well as the consequences of over and under nutrition. Students will critique current nutrition research and study techniques for assessing basal metabolic rate. Prerequsites: CHM 1610 or 3610; BIO 2250; NFS 2270.

Examination of food and nutrition kowledge, policy, and research to improve the nutrition status and health of the population. Approaches to prevent and alleviate diet related conditions including programs for vulnerable groups will be covered. Special emphasis oon the barriers to improving the nation's health, such as structural bias in health care. Prerequisite: NFS 2270.

Application of counseling theories, motivational interviewing, and behavior modification in nutritional counseling simulations in complicated nutrition conditions. Evidence-based strategies and counseling skills to promote behavior change in patients/clients are emphasized. Prerequisite: NFS 3390.

A study of stress in the critically ill and diseases of the hematological, neurological, respiratory, and musculoskeletal systems together with appropriate nutritional interventions. Professional issues and issues related tto health care delivery in nutrition and dietetics will be covered. Prerequisites: BIO 2250, NFS 3220.

Principles of management applied to food and nutrition services. Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, sustainability, and economy in quantity food production and services. Topics include personnel management, cost control, leadership, and safety standards. Prerequisites: MGT 2360 and NFS 2260.

Investigation of chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and their functional roles in foods. Principles involved in food quality, spoilage and preservation, and control of foodborne illnesses. Quantitative and qualitative research design in food and nutritional sciences. Lecture 2 hours. Prerequisite: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260 and NFS2260.LB. Co-requisite: NFS 4960.LB.

Practice standard methods of food preparation with emphasis on quality, ingredient modification, nutrient retention, and safety. Students will conduct a formal food demonstration and an original food science experiment. Laboratory 3 hours. Prerequisite: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260 and NFS 2260.LB Co-requisite: NFS 4960 Lecture.

The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440.

The application of basic nutrition knowledge to diet modification as a preventative or therapeutic aid in specific disease states is discussed. Prerequisites: NFS 2220 or equivalent, and approval of advisor.

An overview of current scientific information about contemporary topics in food and nutrition. Students explore how issues related to the topic affect the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct.

Practical problems of meeting nutritional needs of older adults considering economic, physical, and psychological changes that occur with age. Study of agencies and programs concerned with meal delivery systems for the elderly.

Examines the essentials of human nutrition that improve and sustain optimal performance for sport and exercise. Includes an emphasis on the nutritional concerns and common practices of recreational and competitive athletes.

Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor.

Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor.

Specialized study of contemporary topics in food and nutrition. Students explore concepts related to food intake and nutrition, enabling them to better serve the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct.

Study of the issues related to the current U.S. food system and its effects on human health and the environment. Topics include sustainable food system approaches, community food security, and social justice. Students participate in service learning in a sustainable agriculture setting.

Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor.

Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor.

An opportunity to pursue practical work directly related to educating athletes about nutrition and improving healthy food choices of athletes. The experiences include assisting with the fuel station, completing nutrition assessments, observation of nutritional counseling sessions, presenting nutritional education sessions to sports teams and promoting healthy food choices in university dining centers. Prerequisites: NFS 3390 and permission of instructor.

Supervised work experience in a professional situation related to the student’s specialization area. Prerequisite: approval of advisor.

Senior research and presentation of research thesis. Taken by students with senior status as a requirement for graduation; to be taken in the final six hours of the program.

Non-laboratory study of the functioning of the body systems considering the integration and control of life processes in the cells, tissues, organs, and systems of the human body. Not applicable to Biology major but may be applied to Biology minor.

A non-laboratory study of the fundamentals of microbiology geared to preparation of nurses and other health care professionals. The role of microbes as causative agents of infectious disease, focusing on human and human disease processes, relative to humans and their diverse environments. Application of scientific understandings to health care settings and to food preparation and spoilage. Prerequisites: biology and chemistry course work, both (a) BIO 1010 or BIO 2250 or BIO 2450 or BIO 2460, and (b) CHM 1610 or CHM 2210.

Principles of chemistry, including atomic structure and periodicity, chemical bonding, stoichiometry, gas laws, solution concepts, acid-base theory, redox processes, and equilibrium. Lecture meets 3 hours per week. Prerequisites: one year of high school chemistry or CHM 1010 with grade of C (2.0) or better; one year of high school algebra or MTH 1040 with grade of C (2.0) or better. Two years of high school algebra highly recommended, or MTH 1040 and 1050 with grades of C (2.0) or better. Corequisite: CHM 1110.LB.

Principles of chemistry, including atomic structure and periodicity, chemical bonding, stoichiometry, gas laws, solution concepts, acid- base theory, redox processes, and equilibrium. Lab will meet 3 hours per week. Prerequisites: one year of high school chemistry or CHM 1010 with grade of C (2.0) or better; one year of high school algebra or MTH 1040 with grade of C (2.0) or better. Two years of high school algebra highly recommended, or MTH 1040 and 1050 with grades of C (2.0) or better. Corequisite: CHM 1110.

Integrated organic and biochemical principles related to normal functioning of the human body. Lecture will meet 3 hours per week. Prerequisite: High school chemistry with graduation within the past two years, or CHM 1010 or CHM 1110 within the past two years, with a grade of C or better, or chemistry placement test. Corequisite: CHM 1610.LB (Does not apply toward chemistry major or minor.)

Integrated organic and biochemical principles related to normal functioning of the human body. Lab will meet 3 hours per week. Prerequisite: high school chemistry with graduation within the past two years, or CHM 1010 or CHM 1110 within the past two years, with a grade of C or better, or chemistry placement test. Corequisite: CHM 1610. (Does not apply toward chemistry major or minor.)

Principles of biochemistry; major metabolic and biosynthetic pathways; structure and conformation of biological molecules and their molecular biology. Laboratory exercises in enzyme kinetics, electrophoresis, chromatography, and DNA isolation and manipulation. Lecture will meet 3 hours, laboratory 3 hours. Prerequisites: CHM 1110, CHM 1110.LB; and CHM 2210, CHM 2210.LB or CHM 1610 and CHM 1610.LB. Corequisite CHM 3610.LB.

An introduction to the nature and principles of management; history, theories, practices, problems, and techniques; characteristics and qualities of managers; contemporary trends in management thought and practice.

Topics include data collection and graphic presentation; measures of central tendency; measures of dispersion; normal and binomial distributions; regression and correlation; sampling methods; design of experiments; probability and simulation; sampling distributions; statistical inference including confidence intervals and hypothesis testing for one-sample and two-sample problems; chi-square distribution and test of significance; ANOVA. Prerequisite: MTH 1040 or placement based on the mathematics sub-score of the SAT/ACT standardized test or departmental placement exam.

Describes the major systems, central issues and historical development of modern psychology. Introduces basic principles in sensation, perception, cognition, learning, memory, language, emotion, motivation, personality organization, and social process.

Foundations and principles of social order, social control, social institutions, and social life in America and other cultures. Focus on how people’s conditions, character, and life chances are influenced by organizations and institutions. Emphasis on critical thinking about practices and beliefs in a variety of social contexts.

First of two courses examining biological, social, cultural, psychological, spiritual perspectives of human behavior, emphasizing interaction of these dimensions as they impact social functioning within the ecological systems framework. Introduces concepts of context and environment, diversity and difference, oppression, poverty, marginalization and alienation, privilege and power, as they shape human experience and identity. Includes reflection on developmental influences affecting student’s own values, world view, and professional development. Prerequisites: BIO 1010 or BIO 2250; SOC 1020.