Plan of Study – Nutritional Sciences

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Fundamental principles of microbiology with emphasis on the biology of bacteria and other microbes (metabolism, genetics, growth, and death), their ecological relationships in natural and controlled environments, and the interactions of pathogenic microorganisms and their human and animal hosts. Lecture meets 3 hours per week. Corequisite: BIO 2260.LB.

Laboratory course investigating the fundamental principles of microbiology through hands-on exploration of techniques such as smear and stain preparation, safe handling of microorganisms and care and maintenance of cultures. Lab will meet 3 hours per week. Prerequisites: CHM 1110 or CHM 1610; and BIO 1030 or BIO 2250 or BIO 2450. Corequisite: BIO 2260.

Study of anatomical terminology, the cell, the sense organs, and the structure and function of the integumentary, skeletal, muscular, nervous, and endocrine systems. Lecture meets 3 hours per week. Prerequisite: one year each of high school biology and chemistry. Corequisite: BIO 2450.LB.

Lab course studying the structure and function of the integumentary, skeletal, muscular, nervous, and endocrine systems. Lab will meet 3 hours per week. Corequisite: BIO 2450.

Study of circulation, respiration, digestion, excretion, reproduction and development, fluids and electrolytes, and acid-base balance. Lecture meets 3 hours per week. Prerequisite: BIO 2450. Corequisite: BIO 2460.LB.

Lab course studying the structure and function of the circulatory, respiratory, lymphatic, digestive, urinary, and male and female reproductive systems. Lab will meet 3 hours per week. Corequisite: BIO 2460.

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.

Principles of thermodynamics/Thermochemistry, kinetics, equilibrium systems, Acid-Base Chemistry, Buffers, Solutions, electrochemistry, and nuclear chemistry. Lecture will meet 3 hours per week. Prerequisite: minimum grade of C in CHM 1110 or equivalent; prerequisite or corequisite minimum grade of C in MTH 1060 or 1210 or equivalent. Corequisite: CHM 1120.LB.

Principles of thermodynamics, kinetics, equilibrium systems, proton transfer, electrochemistry, and nuclear chemistry. Laboratory projects related to each major subject area. Lab will meet 3 hours per week. Prerequisite: minimum grade of C in CHM 1110 or equivalent; prerequisite or corequisite minimum grade of C in MTH 1060 or 1210 or equivalent. Corequisite: CHM 1120.

Structure and classification of compounds of carbon, with stress on the aliphatics; IUPAC nomenclature; properties, characteristic reactions of the common functional groups, especially of the oxygen functions; concepts of stereochemistry; introduction to mechanisms; stress on Bronsted and Lewis acid/base processes. Lecture will meet 3 hours per week. Prerequisite: CHM 1110 or equivalent. CHM 1120 highly recommended. Corequisite CHM 2210.LB.

Structure and classification of compounds of carbon with stress on the aliphatics; IUPAC nomenclature; properties, characteristic reactions of the common functional groups, especially of the oxygen functions; concepts of stereochemistry; introduction to mechanisms; stress on Bronsted and Lewis acid/base processes. Laboratory exercises directed to demonstration of mechanistic processes. Lab will meet 3 hours per week. Prerequisite: CHM 1110 or equivalent. Corequisite: CHM 2210.

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.

Laboratory exercises in enzyme kinetics, electrophoresis, chromatography, and DNA isolation and manipulation. Lab will meet 3 hours per week. Corequisite: CHM 3610.