Nutrition Courses (NTR)

Courses for Undergraduates

103 Food Selection and Preparation (3:3)

Basic scientific principles of food preparation with emphasis on standards of selection, purchasing, preparation, storage, and preservation. (Fall & Spring)

203 Basic Quantitative Principles in Food and Nutrition (1:0:3)

Pr. grade of C (2.0) or better in MAT 115; Nutrition major or minor

Pr. or Coreq. NTR 103

Basic quantitative principles of food production, food service operation, menu planning, food portioning, and menu costing developed through activities that stress adapting standard recipes, measurement conversions, developing basic culinary costing techniques, and use of nutrition-related calculations. (Fall & Spring)

213 Introductory Nutrition (3:3)

GE Core: GNS

CAR: GLS

Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. (Fall & Spring)

302 Nutrition Education and Application Processes (3:3)

Pr. grade of C (2.0) or better in NTR 213, ENG 101, and ISM 110, or permission of instructor

Study of communication of nutrition science through nutrition education, professional literature, and public media. Evaluation and use of professional and scientific literature in nutrition and food systems. (Fall & Spring)

309 Quantity Food Procurement and Production (3:2:3)

Pr. grade of C (2.0) or better in NTR 203

Procurement and production of quantity foods with an emphasis on menu planning, pre-preparation, service, sanitation, delivery systems, selection, use, and care of quantity-food equipment. (Fall & Spring)

313 Nutrition Throughout the Life Cycle (3:3)

Pr. grade of C (2.0) or better in NTR 213 or permission of instructor

Principles of nutrition applied to meet the nutrient needs at different stages of the life cycle. Forces governing food availability, acceptability, nutritive quality and safety are stressed in the preparation of nutritional plans for individuals and groups. (Spring)

401 Special Problems in Nutrition (1–4)

Individual study. Conference hours to be arranged.

403 Food Science and Technology (2:2)

Pr. grade of C (2.0) or better in NTR 103, 203, 213, 302; CHE 110 and 101 or 103 or 111

Coreq. NTR 403L

Lecture covering experimental study of factors regulating the preparation of standard food products and review of current developments in food technology. (Fall & Spring)

403L Food Science and Technology Laboratory (1:0:3)

Pr. grade of C (2.0) or better in NTR 103, 203, 213, 302;CHE 110 and 101 or 103 or 111

Coreq. NTR 403

Note: all types of foods will be prepared and taste tested for sensory evaluation throughout the course and student grades will be based on participation in this course requirement.

Laboratory covering experimental study of factors regulating the preparation of standard food products and review of current developments in food technology. (Fall & Spring)

413 Intermediate Nutrition (3:3)

Pr. grade of C (2.0) or better in NTR 213, BIO 111, BIO 277, CHE 103, CHE 104

Digestion, absorption, transport, metabolism, and function of macro- and micronutrients and phytochemicals, with emphasis on their roles in health promotion and disease prevention. (Fall)

421 International Nutrition and Cultural Foods (3:2:2)

Pr. Nutrition majors and minors; grade of C (2.0) or better in NTR 213, 313

This course examines issues related to food insecurity and malnutrition in developing countries. Diet and food choices are explored in the context of culture, religion, and geographical conditions. (Spring)

423 Community Nutrition (3:2:3)

Pr. Nutrition majors and minors; grade of C (2.0) or better in NTR 213, 302, and 313, or permission of instructor

Current community nutrition trends with emphasis on community services, government projects, and grant proposal writing. Students will engage in community service work to gain experience with important community issues. (Spring)

426 Management Practices for Dietetics (3:2:3)

Pr. grade of C (2.0) or better in NTR 309

Management practices and administration within foodservice and clinical dietetics settings. Operational assessment, evaluation, and cost control related to foodservice systems in commercial and noncommercial settings. (Spring)

427 Undergraduate Research (2–6)

Pr. GPA of 3.0 in nutrition, biology, and chemistry courses, or permission of the instructor

May be repeated for credit if topic changes.

Individual study.

469 Internship in Nutrition Management (9:0:25)

Pr. NTR 303 (last offered spring '09; removed from curriculum effective fall '09), 309, or equivalent, and permission of instructor

Internship experience in selected foodservice operations to enhance the educational experience. 400 hours on site plus written and oral final presentation required.

493 Honors Work (3–6)

Pr. permission of instructor; 3.30 GPA in the major, 12 s.h. in the major

May be repeated for credit if the topic of study changes.

 

Courses for Advanced Undergraduates & Graduate Students

500 Supervised Professional Experience (1–4:0:3–12)

Supervised professional experience in selected commercial or industrial organizations, public or private agencies in accordance with the major course of study of the student.

531 Nutrition and Human Metabolism (4:4)

Pr. grade of C or better in BIO 277, NTR 413, and CHE 103 or 111, 104 or 114, 110 or 112, 205 or 351 and 352, 206 or 354 or their equivalents as determined by the instructor

Structure, function, and metabolism of nutrients and related compounds; integration of nutrient metabolism at the cellular level with total body function; practical application of basic principles of nutrient metabolism. (Spring)

534 Nutrition and Human Metabolism Laboratory (2:1:3)

Pr. general chemistry and organic chemistry with labs; 531 (may be taken concurrently)

Analytical procedures, their rationale and interpretations, applicable to the study of human metabolism.

543 Maternal and Infant Nutrition (3:3)

Pr. grade of C (2.0) or better in NTR 213 or equivalent, and BIO 277 or equivalent

Nutritional needs of pregnant and lactating women, and infants; methods of evaluating nutritional status of these groups; effects of nutrition on pregnancy outcome and infant development.

550 Nutrition Assessment (3:2:3)

Pr. grade of C (2.0) or better in BIO 277; NTR 213, 313, 413

Assessment of nutritional status of healthy and ill persons before initiation of medical nutrition therapy. (Fall)

553 Child and Adolescent Nutrition (3:3)

Pr. grade of C (2.0) or better in NTR 213 or equivalent, and BIO 277 or equivalent

Nutritional needs of children and adolescents; methods of evaluating nutritional status of these groups; effects of nutrition on development.

560 Advanced Nutrition (4:4)

Pr. grade of C or better in NTR 313, 413, 531, and BIO 277, or equivalents as determined by the instructor

Biochemical and physiological aspects of nutrient metabolism and utilization. Nutrient requirements for maintenance, growth, pregnancy, lactation, work, and aging. (Fall)

573 Medical Nutrition Therapy (4:3:2)

Pr. grade of C or better in NTR 313, 413, 531, 550, 560, and BIO 277

Clinical aspects of nutrition. Development and use of therapeutic diets to combat nutritional diseases and physiological disorders. (Spring)

576 Nutrition and Physical Fitness (3:3)

Pr. grade of C (2.0) or better in BIO 277, NTR 213, and NTR 413 or equivalent required. KIN 375 recommended.

Metabolism during exercise, ergogenic aids, nutrients' effects on performance, and body composition alterations during training. Gender and age-specific needs and responses to exercise and dietary intake. (Fall) (Same as KIN 576)

Please refer to The Graduate School Bulletin for additional graduate-level courses.