Plan of Study – Nutrition and Wellness

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.

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.

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.

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.

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.

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 US food system and its effects on human health and the environment. Topics include sustainable food system approaches, community food security, and social justice. Students will 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.

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.

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

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.

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.

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.)