1030. Interdisciplinary Approach to Obesity Prevention
Explores the biology of obesity including genetic predispositions and behaviors that increase obesity risk (dietary, physical activity, social, psychological), the obesigenic environment, including how communities are physically built, as well as the economic relationship to obesity risk, and policy and ethical implications for obesity prevention. Multi-level obesity prevention approaches that involve the individual, family, organization, community, and policy. CA 3.
View Classes »1161. Husky Reads: Introducing Food and Nutrition to Children through Reading
Supervised field work and experiential learning in nutritional literacy for preschoolers and young children, geared to individual, dual, and team activities. Readings and reflections.
View Classes »1165. Fundamentals of Nutrition
3.00 credits
Prerequisites:
Grading Basis: Graded
An introduction to the principles and concepts of nutrition with emphasis on the nature and function of carbohydrates, fats, proteins, minerals and vitamins, and their application to the human organism. CA 3.
View Classes »1166. Honors Colloquium in Nutrition
1.00 credits
Prerequisites:
Grading Basis: Honors Credit
Lectures, discussions, and laboratory exercises to complement topics from NUSC 1165.
View Classes »1167. Food, Culture and Society
3.00 credits
Prerequisites:
Grading Basis: Graded
Social, cultural, and economic factors affecting food intake and nutritional status. Includes contemporary topics such as world food problems, hunger in the United States, dieting and eating disorders, health foods and vegetarianism. CA 4-INT.
View Classes »1195. Special Topics
1.00 - 3.00 credits
Prerequisites:
Grading Basis: Graded
Credits, prerequisites and hours as determined by the Senate Curricula and Course Committee.
View Classes »1645. The Science of Food
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.
View Classes »1693. International Studies in Nutritional Sciences
1.00 - 15.00 credits | May be repeated for credit.
Prerequisites:
Grading Basis: Graded
Coursework undertaken within approved education abroad programs.
View Classes »2200. Nutrition and Human Development
3.00 credits
Prerequisites:
Grading Basis: Graded
Nutritional needs and consequences of nutritional deficiencies throughout the life cycle: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging. Maternal and child public health issues.
View Classes »3150. Medical Nutrition Therapy I
Introduction to the nutrition care process, nutrition assessment, planning of special diets and applications of medical nutrition therapy to selected disease states and conditions.
View Classes »3171. Husky Nutrition
3.00 credits
Prerequisites:
Grading Basis: Graded
Graded lecture and experiential learning in pre-schools where students conduct learning activities about reducing sweetened beverage consumption. Lecture, applied learning laboratory, supervised field work with community nutrition education and problem-solving. Readings, discussion and reflections.
View Classes »3180. Experience in Community Nutrition
1.00 - 6.00 credits | May be repeated for credit.
Prerequisites:
Grading Basis: Graded
Supervised field work with community nutrition education or problem-solving. Readings and reports. No more than 6 credits of experience or independent study may apply toward the major.
View Classes »3230. Community Nutrition
Role of community structure, agencies, and resources in community health relating to nutrition.
View Classes »3233. Food Composition and Preparation
3.00 credits
Prerequisites:
Grading Basis: Graded
Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelf-life, and nutrient content.
View Classes »3234. Food Composition and Preparation Laboratory
1.00 credits
Prerequisites:
Grading Basis: Graded
Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation.
View Classes »3245. Profession of Dietetics
1.00 credits
Prerequisites:
Grading Basis: Graded
Overview of dietetic internships and application process. Resume writing, job placement, ethics and dietetics.
View Classes »3250. Medical Nutrition Therapy II
Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention.
View Classes »3271. Food Services Systems Management Laboratory/Discussion
2.00 credits
Prerequisites:
Grading Basis: Graded
Laboratory/discussion of quantity food preparation, recipe modification, cost analysis, recipe nutrient analysis and application of food sanitation.
View Classes »3272. Food Service Systems Management I
Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems.
View Classes »3291. Nutritional Sciences Internship
1.00 - 3.00 credits | May be repeated for a total of 6 credits.
Prerequisites:
Grading Basis: Satisfactory/Unsatisfactory
Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory).
View Classes »3350. Nutrient and Food Analysis
3.00 credits
Prerequisites:
Grading Basis: Graded
An overview of analytical techniques and instrumentations commonly used in the food industry to determine food quality. Laboratories involve hands-on trainings on analytical equipment to collect and analyze experimental data on various food samples.
View Classes »3693. International Studies in Nutritional Sciences
1.00 - 6.00 credits | May be repeated for a total of 15 credits.
Prerequisites:
Grading Basis: Graded
Variable topics. Coursework undertaken within approved study abroad programs.
View Classes »3782. Experience in Food Service Systems Management
1.00 - 6.00 credits | May be repeated for credit.
Prerequisites:
Grading Basis: Graded
Application of principles of food service management. Supervised placement. No more than six credits of experience or independent study may apply toward the major.
View Classes »3823. Experience in Medical Nutrition Therapy
1.00 - 3.00 credits
Prerequisites:
Grading Basis: Graded
Mentored experiences in Medical Nutrition Therapy that include traditional (e.g., hospitals, long term care centers) and contemporary (e.g., wellness clinics, sports nutrition practice) placement with registered dietitians/nutritionists. No more than six credits of experience or independent study may apply toward the major.
View Classes »4100. Dietetic Career Readiness
1.00 credits
Prerequisites:
Grading Basis: Graded
Preparing the dietetic internship application. Exploring dietetic careers, resume and personal statement writing and evaluating strengths and weaknesses.
View Classes »4236. Nutritional Biochemistry and Metabolism
4.00 credits
Prerequisites:
Grading Basis: Graded
Metabolism and functions of carbohydrates, proteins, fats, minerals, and vitamins.
View Classes »4237W. Writing in Nutritional Sciences
1.00 credits
Prerequisites:
Grading Basis: Graded
A writing-intensive class that emphasizes both style and content consistent with the discipline of Nutritional Science.
View Classes »4250. Nutrition for Exercise and Sport
3.00 credits
Prerequisites:
Grading Basis: Graded
Basic nutrition principles. Physical activity, exercise, sport performance and consequences of nutritional ergogenic aids.
View Classes »4260. Dietary Supplements and Functional Foods
3.00 credits
Prerequisites:
Grading Basis: Graded
Efficacy, safety, and regulations of dietary supplements and health-promoting foods.
View Classes »4270. Immunological Mechanisms of Disease
3.00 credits
Prerequisites:
Grading Basis: Graded
Assessment of immune function in the pathophysiology of various diseases including allergy, autoimmune diseases, cancer, infectious diseases, and metabolic syndrome with an emphasis on the roles of diet and host microbiota in shaping immune development and function. Patient case studies will be used to facilitate learning outcomes.
View Classes »4272. Food Service Systems Management II
Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control.
View Classes »4294. Seminar
1.00 credits | May be repeated for credit.
Prerequisites:
Grading Basis: Graded
Review, evaluation, and oral and written presentation of contemporary nutrition issues.
View Classes »4295. Special Topics
1.00 - 6.00 credits | May be repeated for credit.
Prerequisites:
Grading Basis: Graded
Topics and credits to be published prior to the registration period preceding the semester offerings.
View Classes »4297W. Senior Thesis in Nutrition
3.00 credits
Prerequisites:
Grading Basis: Honors Credit
Consent of honor advisor and department head required.
View Classes »4299. Independent Study
1.00 - 3.00 credits | May be repeated for credit.
Prerequisites:
Grading Basis: Graded
Individual study and research with faculty. Written report. No more than six credits of experience or independent study may apply toward the major.
View Classes »4360. Entrepreneurship in Food and Agriculture
3.00 credits
Prerequisites:
Grading Basis: Graded
A comprehensive overview of key elements involved in identifying critical needs and key elements for the commercialization of food and agriculture-based technologies.
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