2012-13 Course DescriptionsNUTR - Nutrition
Department of Kinesiology and Nutrition (CEHS)
NUTR 120 Nutrition and Wellness (3-0-3), fall, spring. Addresses current trends in nutrition (information and misinformation), food safety, world nutrition and hunger issues, and the impact of nutrients, diet, and weight control on health. It empowers the students to ask questions concerning nutrition and seek answers appropriately. May be used to satisfy Science University Requirements.
NUTR 221 Introductory Nutrition (3-0-3), fall. Nutritional needs of various age groups and the influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior presented in a descriptive survey of nutrient requirements and utilization by the human body. Same as HED 221.
NUTR 222 Food Selection and Preparation (2-4-3), fall. Study of basic food science and culinary techniques. The student will demonstrate basic food preparation and presentation. Provides working knowledge of food selection, food safety and sanitation, pleasurable eating, sensory evaluation of food, and food regulations.
NUTR 224 Nutrition for Exercise and Sport (3-0-3), spring. Provides comprehensive, accurate, and up-to-date information concerning basic fundamentals of how the active individual can achieve optimal nutrition by fueling before, during, and after exercising. Examines how the athlete can use nutrition to achieve peak performance.
NUTR 322 Biochemistry of Nutrition I (3-0-3), fall. Focuses on normal nutrition and physiological function. Applies biochemistry to nutrient use from consumption through digestion, absorption, distribution and cellular metabolism. It integrates life processes from the cellular level through the multisystem operation of the whole organism. Prerequisites: CHEM 111/113 and 112/114 or CHEM 131/133, CHEM 132/134, BIOL 291/292, and NUTR 221.
NUTR 323 Biochemistry of Nutrition (3-0-3), spring only. Applies biochemistry to nutrient use from consumption through digestion, absorption, distribution, and cellular metabolism and integrates physiological processes from the cellular level through the multisystem operation of the whole organism. Prerequisites: NUTR 221, NUTR 322; CHEM 112/114 or 132/134.
NUTR 325 Quantity Food Production and Service (2-4-3) fall. Study of management theories, program planning, monitoring, and evaluation. Provides working knowledge of systems and marketing theories, food consumption issues and trends, food production and delivery systems, regulations and policies, and environmental issues related to food. The students will demonstrate the ability to determine recipe modifications for volume food production and apply marketing principles. Field experience hours required.
NUTR 327 Nutrition Through the Life Cycle (3-0-3), fall. The study of each life cycle stage concerning nutritional foundations that are essential for positive development and health. It addresses the role of nutrition and factors that influence nutritional status. Nutrition assessment and disease states for each life cycle are studied. Prerequisite: NUTR 221.
NUTR 328 Community Nutrition (3-0-3), fall. Study of public policy development and current nutrition issues affecting public health. Provides working knowledge of assessment and treatment of nutritional health risks, food availability and access, and community nutrition programs. The student will demonstrate the ability to screen individuals for nutritional risk and determine nutrient needs of individuals and groups in the community. Prerequisite: NUTR 221.
NUTR 401 Nutrition Seminar (1-0-1), fall. Explores professional aspects of employment including health care policy and administration, code of ethics, standards of practice, performance improvement, and reimbursement issues. Personal portfolio will be developed. Required of nutrition majors in the NDPD concentration. Prerequisite: junior standing.
NUTR 421 Nutrition Assessment and Education (3-0-3), spring. Provides information concerning objective measures of nutritional status and determination of responsiveness to medical nutritional therapy. Dietary counseling techniques are explored. A writing-intensive course. Prerequisite: NUTR 221.
NUTR 423 Food Safety (1-0-1), spring. Provides accurate, science-based information on all aspects of handling food and incorporates the latest Food and Drug Administration Food Code in a realistic manner. The nationally recognized ServSafe examination by the National Restaurant Association Educational Foundation will be administered for certification. Prerequisite: NUTR 222.
NUTR 425 Clinical Dietetics I (3-0-3), fall. Provides working knowledge of pathophysiology related to nutrition care, medical nutrition therapies, assessment of need for adaptive feeding techniques, and nutritional pharmacology. The student will demonstrate the ability to interpret medical terminology and laboratory parameters, calculate and define therapeutic diets, determine nutrient requirements, and calculate enteral and parenteral formulations. Prerequisites: BIOL 291/293, 292/294; NUTR 322.
NUTR 426 Food Science (2-4-3), spring. Study of experimental methodology, food additives and preservatives, principles of food processing, and biotechnology. Provides working knowledge of sensory and objective evaluation of foods. The student will demonstrate the ability to apply knowledge of functions of ingredients in food. Prerequisite: NUTR 222.
NUTR 427 Food System Organization and Administration (3-0-3), spring. Provides working knowledge of materials management, financial management, and food and non-food procurement. The student will demonstrate the ability to interpret financial data, determine costs of operation, prepare a budget, write menus, and write specifications for equipment. Field experience hours in food service required. Prerequisite: NUTR 325.
NUTR 428 Clinical Dietetics II (3-0-3), fall only. Provides working knowledge of pathophysiology related to nutrition care, medical nutrition therapies, assessment of need for adaptive feeding techniques, and nutritional pharmacology, including interpreting medical terminology and laboratory parameters, determining nutrient requirements, and calculating therapeutic diets and enteral and parenteral formulations. Prerequisites: BIOL 292/294; CHEM 112/114 or 132/134; NUTR 322, 323, and 425.
NUTR 429 Clinical Dietetics III (1-5-3), spring. Provides working knowledge of health behaviors, ethics of care, reimbursement issues, health care policies, and quality improvement methods. The student will demonstrate the ability to complete comprehensive nutrition assessments, measure, calculate, and interpret body composition data, make appropriate nutritional recommendations, counsel patients concerning nutrition, and provide appropriate documentation. Field experience hours in a clinical setting required. Prerequisite: NUTR 425.
NUTR 450 Capstone in Dietetics (2-0-2), spring. In-depth study of domains of the Registration Examination for Dietitians. Students assess their learning needs and research topics to enhance critical thinking and application skills in the domains of Food and Nutrition, Clinical and Community Nutrition, Nutrition Diagnosis, Education and Research, Food and Nutrition Systems, and Management. This course should be taken the spring before graduation. Prerequisite: Senior standing in the NDPD concentration of the Nutrition major.
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