Plan of Study – Nutrition

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.

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.

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.

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.

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.

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 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.

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.

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.

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.

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.