Nutrition and Dietetics (N&D)
N&D 100. Introduction to Nutrition and Dietetics. 1 Credit.
The philosophy, history, future trends, and career options in nutrition and dietetics will be discussed. S/U grading. S.
N&D 220. Foodservice Safety and Sanitation. 1 Credit.
The study of food safety and sanitation throughout the foodservice system. Upon successful completion of the course material and examination, the student will hold ServSafe® Certification. S.
N&D 240. Fundamentals of Nutrition. 3 Credits.
Basic principles of nutrition with application for individuals and family groups. F,S,SS.
N&D 245. Nutrition Through the Life Cycle. 3 Credits.
Optimal growth and development throughout the lifespan requires proper nutrition. The course explores how nutrition needs vary across the lifespan from both a biological and psychosocial perspective. The impact of nutrition from preconception through old age is the focus of this course. Every phase of life is examined with consideration for normal growth and development, nutrient needs, and common nutritional issues. Prerequisite: N&D 240. F.
N&D 250. Consumer Food Issues. 3 Credits.
Students will explore all aspects of meal management with consideration of the importance of palatability and presentation of food as a means to improve nutritional status. Emphasis will be placed on preparing students with practical skills and knowledge needed to effectively assist consumers, clients and groups with informed food choices. Topics considered by the course include: food composition, purchasing, palatability and quality, meeting nutritional needs through menu planning, budgeting and organizational skills. The impact of various regulatory agencies on protection and distribution of the food supply will be examined. Content will be presented through classroom lectures and activities with opportunity to apply and develop skills in lab sessions. The course will meet for 2 hours of lecture and 2 hours of lab per week. Prerequisites: N&D 240 and one semester of chemistry. F.
N&D 260. Principles of Foods and Food Science. 3 Credits.
Introduction to food selection and preparation principles, sensory evaluation of food, role of ingredients, and food technology. Emphasizes application of scientific principles in relationship to food composition, physical properties, and chemical reactions during food preparation. Prerequisite: A college level chemistry course. S.
N&D 335. World Food Patterns. 3 Credits.
Examination of the food patterns of selected world population groups considering the effect of social, cultural, and economic practices on nutritional values. F.
N&D 340. Foodservice Systems Production. 2 Credits.
Principles of food production as applied to preparation, service, and evaluation of foods; use and operation of food service equipment. Prerequisite: N&D 260. F.
N&D 345. Community Nutrition. 3 Credits.
This course is the 3-credit course to study nutrition in a community. It provides an opportunity for students to develop a variety of communication skills sufficient for entry into pre-professional practice. The course is designed to allow you, the student to develop the knowledge and skills necessary to plan programs and promote nutritional well-being to the public. Through readings, lectures and class discussions you will work in a group to select a community to assess, research it relative to interrelated health, social and economic concerns, and identify nutrition priorities that need to be addressed in that community. You will hone speaking and writing skills learned in previous courses through a graduated series of assignments, and you will learn how to critique the work of others, to give helpful feedback, and to work effectively to complete group and individual assignments. Prerequisite: N&D 245. S.
N&D 348. Sports Nutrition. 3 Credits.
Sports Nutrition is an overview of the specialized nutritional needs of recreational and competitive athletes. It presents the scientific basis for the role of food and nutrients during athletic training, performance, and recovery. Prerequisite: N&D 240. F,SS.
N&D 350. Medical Nutrition Therapy I. 2 Credits.
The study and application of nutritional assessment techniques, nutrition care planning methodologies, interviewing and counseling skills, and medical nutrition therapy for common medical conditions. Prerequisite: N&D 245 and PPT 301. F.
N&D 440. Foodservice Systems Management. 2 Credits.
Apply principles of management to quantity and quality food production and analysis. Prerequisite: N&D 340. SS.
N&D 441. Advanced Nutrition. 4 Credits.
A comprehensive investigation of the nutritional needs of humans with emphasis on nutritional biochemistry and current issues. Prerequisites: A grade of C or better in N&D 240, CHEM 116 or CHEM 340, and PPT 301. S,SS.
N&D 450. Medical Nutrition Therapy II. 3 Credits.
N&D 480. Interprofessional Health Care. 1 Credit.
The focus of this course is learning to work effectively with an interprofessional health care team using a shared patient-centered approach. Case studies will be the primary teaching strategy used. Prerequisite: Senior standing in Dietetics. S/U grading. S.
N&D 494. Research in Nutrition and Dietetics. 1-4 Credits.
Study and application of research designs and procedures appropriate to nutrition and dietetics. Repeatable to 6 credits. Prerequisites: Senior status with completion of a statistics course and a minimum of 12 credits in nutrition and dietetics. Repeatable to 6 credits. F,S.
N&D 497. Supervised Practice in Community Nutrition. 1-4 Credits.
Development of professional skills and competencies through planned learning experiences in which knowledge and theory are applied to simulated and real-life situations in community nutrition. Prerequisite: N&D 345, enrollment in the Community Nutrition program, and department consent required. Repeatable to 4 credits. F,SS.
N&D 498. Supervised Practice in Dietetics. 1-12 Credits.
Development of professional skills and competencies through planned learning experiences in which knowledge and theory are applied to simulated and real-life situations in nutrition and dietetics. Prerequisite: Enrollment in the Coordinated Program in Dietetics; Dietetics majors require consent of instructor one semester prior to enrollment. Repeatable to 31 credits. F,S,SS.
N&D 499. Special Topics in Nutrition and Dietetics. 1-4 Credits.
Special topics and/or in depth independent study in selected content areas relative to nutrition and dietetics. Prerequisite: Instructor consent. Repeatable to 6 credits. On demand.
N&D 541. Biochemical and Physiological Basis of Nutrition: Macronutrients. 3 Credits.
Integration of the molecular, cellular, and physiologic aspects of macronutrient and energy metabolism in humans. Dietary energy, carbohydrates, fiber, lipids, proteins, nutritional interactions and metabolic consequences with emphasis on recent advances in macronutrient nutrition are explored. Prerequisites: Undergraduate or graduate biochemistry and physiology. F.
N&D 542. Biochemical and Physiological Basis of Nutrition: Micronutrients. 3 Credits.
Integration of the molecular, cellular, and physiologic aspects of vitamin and mineral metabolism in humans. Functions, biological availability, hormonal regulation, requirements, metabolic consequences of deficiencies or excesses, and interrelations with other nutrients with emphasis on current topics related to vitamins, minerals and phytochemicals. Prerequisites: Undergraduate or graduate biochemistry and physiology. S.
N&D 543. Advanced Topics in Lifecycle Nutrition. 2 Credits.
The course focuses on current and evolving research relating to the physiological changes and nutritional needs throughout the lifecycle with particular emphasis on health promotion and disease prevention.
N&D 544. Obesity and Eating Disorders. 2 Credits.
The course examines the socio-psychological, physiological and nutritional factors relating to disordered eating and body image. Obesity, anorexia nervosa, bulimia nervosa and disordered eating will be discussed, potential interventions with particular emphasis of the role of the nutritionist is investigated. Prerequisite: Admission to the program.
N&D 545. Nutrition in Disease Prevention and Wellness. 2 Credits.
An exploration of prevention and wellness models specifically designed to decrease the mortality and morbidity of chronic disease in the United States population. The course specifically focuses on the involvement of nutrition in this process. The unique needs and problems facing diverse and vulnerable populations are also addressed. Prerequisite: Admission to the program.
N&D 550. Nutrition Education and Program Planning. 3 Credits.
Theoretical, research and applied aspects of adult nutrition education. Curriculum design models, instructional tools, program planning and evaluation of education interventions will be discussed in the context of chronic disease prevention. Effective teaching strategies and procedural models for designing effective nutrition education programs targeting the general public will be presented. Prerequisite: Permission of Instructor. F, even years.
N&D 552. Professional Nutrition Precepting. 2 Credits.
This course provides both didactic content and opportunities for nutrition professionals to become effective preceptors of nutrition/dietetics students. Under the direction of faculty, dietitians and nutritionists will precept undergraduates in supervised practice settings.
N&D 553. Nutritional Health Advocacy and Policy. 3 Credits.
An analysis of U.S. public policy processes in relation to food and nutrition, with emphasis on the role of the nutrition professional in influencing the public policy process and advocating for food policies. 3 graduate credit hours. Prerequisite: Admission to the program. On demand.
N&D 554. Nutrigenomics. 2 Credits.
This course explores to the interactions between genomics, genetics and nutrition. The course identifies possible roles of the nutrition professional in reducing client risk for developing nutrition-modifiable diseases. Prerequisites: Undergraduate courses in biochemistry and in physiology.
N&D 555. Small Grant Proposal Development. 1 Credit.
Development of small grant proposals to support nutrition-related program planning and research studies. Prerequisite or Corequisite: N&D 551 or N&D 594.
N&D 560. Nutrition Counseling. 3 Credits.
Theoretical and applied aspects of health behavior counseling including behavior change theories and how to apply these to health care issues. Dietary behaviors will be discussed in the context of chronic disease prevention and management. Effective methods of counseling patients and clients that promote individual change will be presented for individual and group counseling across the lifespan of diverse populations. Prerequisites: N&D 550 and admission into the program. S, odd years.
N&D 590. Directed Studies in Nutrition. 1-4 Credits.
Designed to meet the needs of an individual student or a small group of graduate students. Course content will be based on the interests and needs of the student(s) in consultation with the faculty member's area of specialization. Prerequisite: Consent of the instructor. Repeatable to 4 credits.
N&D 591. Seminar in Nutrition. 1 Credit.
Discussion of current research and evidence-based practice in nutrition. Practice of oral presentation of scientific data in a professional setting.
N&D 594. Research Methods in Nutrition. 3 Credits.
The course examines the scientific foundation of nutrition research and critiques nutrition research. Students develop a research proposal. Prerequisites: Graduate statistics and admission into the program.
N&D 596. Nutrition Education and Counseling Practicum. 2 Credits.
A block of supervised practice experiences working with diverse populations in a nutrition clinic focusing on the development of advanced nutrition education counseling skills. Students will develop both group and individualized client-centered counseling approaches. Practicum is taken near completion of graduate coursework. Prerequisites: N&D 560, a minimum of 20 credits in graduate program, and declared specialization of nutrition education and counseling. Repeatable to 4 credits. SS, even years.
N&D 997. Independent Study. 1-2 Credits.
Designed to meet the needs of an individual student or a small group of graduate students. Course content will be based on the interest and needs of the student(s) in consultation with the faculty member's area of specialization. Prerequisite: Consent of Instructor. On demand.
N&D 998. Thesis. 1-4 Credits.
A scholarly research project written under the mentorship of the student's advisor. Credit is given upon successful meeting of thesis requirements for the master's degree. Prerequisite: Consent of the instructor. Repeatable to 4 credits. On demand.