NUTR 201 - Food Preparation
Hours: 3
Scientific principles and fundamentals of food preparation with practical application. Combination of lecture and hands on cooking labs.
NUTR 205 - Orientation to Dietetics Profession
Hours: 1
Introduction to the field of dietetics including history of the profession, education, preparation, roles and responsibilities of dietetic practitioners, career opportunities, ethics of professional conduct, evidence-based practice, and dietitian eligibility requirements. Prerequisites: Majors in Nutrition.
NUTR 210 - Nutrition Through the Life Cycle
Hours: 3
This course covers the nutritional needs and concerns throughout the life cycle beginning from preconception through the aging process. Emphasizes the role of nutrition in normal growth and development and methods/interventions for ensuring adequate nutrition throughout the life span.
NUTR 220 - Food and Culture
Hours: 3
Overview of traditional food habits, eating patterns and food practices of various cultures and backgrounds. Discuss nutrition-related health problems of various ethnic and racial groups. Encompasses intercultural communication skills, realization of cultural differences, and concepts to help individuals be successful when communicating with other cultures and backgrounds.
NUTR 310 - Community Nutrition
Hours: 3
Identification of nutritional problems and resources available in the community. Management of nutrition services, provision of nutrition information/education to the public, and the legislative process. Prerequisites: HHPH 331.
NUTR 320 - Food Science
Hours: 4
Advanced theory and methods used in study of chemical and physical factors affecting food preparation and processing. Application of analytical methods to sensory and instrumental evaluation of food quality. Prerequisites: NUTR 201; CHEM 1311, 1312, 2323.
NUTR 325 - Food Systems Management
Hours: 3
Overview of organization and management principles of foodservice systems including strategic management, procurement, production, service and maintenance.
NUTR 330 - Sport Nutrition
Hours: 3
This course presents the scientific basis for sports nutrition emphasizing the energy needs of activity and effect of dietary intake on performance. Special dietary requirements of specific sports and athletic activities will be taught. Topics will also include dietary ergogenic aids, nutritional supplements, weight control, dietary fads and myths, interaction of alcohol, caffeine and tobacco on an athlete’s nutrition status. Prerequisites: NUTR 331 - Nutrition.
NUTR 331 - Nutrition
Hours: 3
This basic nutrition science course introduces you to the relationship of food, its nutrients, and other components to human health. Topics covered include the biological functions and food sources of each nutrient; nutrition guidelines; digestion and absorption of nutrients; energy balance and weight management. Prerequisites: 2.5 GPA and Sophomore Standing.
NUTR 333 - Nutrition for Health and Fitness
Hours: 3
This course is designed to help students understand the importance of exercise and healthy eating habits presently and for a lifetime. This course will enhance students’ understanding of their fitness needs and guide them in making wise decisions to improve their health and wellness.
NUTR 335 - Women's Nutrition
Hours: 3
Exploration of the biology, physiology, and nutritional concepts unique to women. Covers the nutritional needs of women throughout the lifecycle and emphasizes the importance of nutrition in disease risk reduction, management, and treatment. Emphasizes social, economic, environmental, political, and epidemiological issues associated with women’s health.
NUTR 336 - Nutritional Physiology
Hours: 3
This course expands on foundational nutritional concepts of physiological and metabolic processes involved in processing nutrients. Introduces students to pathophysiological pathways of metabolism and nutritional interactions. Prerequisites: NUTR 331 with a minimum grade of C.
NUTR 340 - Nutrition Education and Counseling
Hours: 3
Application of current theories and techniques of counseling and education to the field of nutrition and dietetics. Practical application of communication techniques, client-centered counseling methods, motivational interviewing, group counseling learning theories and behavior change techniques, and factors affecting eating patterns will be covered.
NUTR 350 - Nutrition Assessment
Hours: 1
Study of the principles and techniques of assessing nutrition status. Application of NFPE and the development of nutrition care plans.
NUTR 420 - Quantity Foods
Hours: 4
Principles of menu planning, food purchasing, food preparation, food safety, quality control and improvement, cost management, and merchandising applied to quantity food production and service. Lab designed to simulate commercial food services. Prerequisites: NUTR 201; BIOL 2420.
NUTR 425 - Business Principles in Dietetics
Hours: 3
Covers the principles of management as applied to foodservice organizations and dietetics practice. Discusses leadership, ethics, human resources management, marketing, and financial management. Examines the steps in building and maintaining a nutrition practice. Prerequisites: MGT 305, NUTR 325.
NUTR 431 - Advanced Nutrition I - Macronutrients
Hours: 3
This course expands on understanding the regulation and tissue-specific utilization of the macronutrients, e.g., carbohydrates, proteins and lipids. Macronutrient digestion, absorption, transport, and homeostatic mechanisms will be covered. Additionally, physiological and biochemical pathways of metabolism in health and disease will be emphasized. Prerequisites: NUTR 336 with a minimum grade of C.
NUTR 432 - Advanced Nutrition II - Micronutrients
Hours: 3
This course expands on understanding vitamins and minerals are essential for health throughout the life span. This course explores the metabolism of vitamins and minerals in human development from infancy, childhood, adolescence, adulthood, reproduction, and through to aging. Additionally, the course explores understanding the role of vitamins and minerals in disease prevention and pathogenesis. Prerequisites: NUTR 336 with a minimum grade of C.
NUTR 435 - Research Methods in Nutrition
Hours: 3
Fundamentals of research methods, research design, treatment and interpretation of data in nutrition. Prerequisites: MATH 453.
NUTR 450 - Medical Nutrition Therapy I
Hours: 3
Knowledge and skills necessary for implementation of the Nutrition Care Process and evidence-based nutrition interventions related to physiological and biochemical changes associated with various diseases/conditions. Study of pharmacology and nutrition support as a component of MNT. Prerequisites: NUTR 336; NUTR 350.
NUTR 451 - Medical Nutrition Therapy II
Hours: 3
Advanced knowledge and techniques necessary for comprehensive MNT. Discussion of the importance of nutrition intervention and the role of the registered dietitian as a member of the health care team. Prerequisites: NUTR 450.
NUTR 460 - Senior Seminar
Hours: 1
A discussion of the professional responsibilities of the dietitian and preparation for the application process for graduate programs and/or internship. Enroll during final fall semester.
