Rutgers School of Environmental and Biological Sciences [Dept. of Nutritional Sciences]

Undergraduate Course Synopses

11:709:201 Introduction to Foods and Nutrition (3) Nutritional needs of the family. Consumer aspects of food selection and meal preparation.
11:709:202
 Laboratory for Introduction to Foods (1)
Pre- or corerequisite: 11:709:201.
Application of knowledge of food composition and nutritive values to food preparation.
11:709:226 Nutrition for the Developing Child (3) Concepts of food and nutrition as applied to the growth and development of the young child. Laboratory included.
11:709:255 Nutrition and Health (3) Introductory nutrition. Nutrients and their functions in the human body throughout the life cycle.
11:709:323 Nutrition for the Child in the Family and Community (3) Nutrition as applied to the young child, in the context of family dynamics, community resources, and government programs. Laboratory included.
11:709:344 Quantity Food Production (4)
Lec./lab. Prerequisites: 11:709:201, 202. White lab coat required. 		Planning and organization of work, menus, preparation, and service of food for mass feeding. Evaluation of supervisory techniques, equipment, and cost control.
11:709:345 Nutrition and Development Through the Life Span (3)
Prerequisites: 11:709:255, 01:830:101 . 		Human nutrition across the life span, from both biological and psychosocial perspectives.
11:709:349 Management of Food Service Systems (3) Purchasing policies as related to food equipment in the food service industry. Study of quantity kitchen layout; systems approach to resource management and financial control. Field trip fee.
11:709:363 World Food Customs and Nutrition (3)
Open only to juniors and seniors. 		Food patterns, food customs, and nutritional status of peoples from various racial, regional, and religious backgrounds of the world.
11:709:400 Advanced Nutrition I: Regulation of Macronutrient Metabolism (3)
Prerequisites: 01:694:301 or 11:115:403, 404 or 01:694:407-408. All prerequisite courses must be completed with a grade of C or better. 		Comprehensive study of regulation of carbohydrate, lipid, and protein metabolism at cellular and organized levels. Integration of metabolism by hormones, diet, and pathophysiological states.
11:709:401 Advanced Nutrition II: Energy and Micronutrient Metabolism (3)
Prerequisites: 01:694:301 or 11:115:403, 404 or 01:694:407-408. All prerequisite courses must be completed with a grade of C or better. 		Intensive study of body composition and energy expenditure. Biological function, requirements, and pathological aspects of vitamins and minerals.
11:709:402 Readings in Advanced Nutrition I (1)
Corerequisite: 11:709:400 . 		Discussion of problems set by instructors of Advanced Nutrition I to develop understanding of the topics covered.
11:709:403 Readings in Advanced Nutrition II (1)
Corerequisite: 11:709:401 . 		Discussion of problems set by instructors of Advanced Nutrition II to develop understanding of the topics covered.
11:709:405 Professional Issues in Dietetics (P/NC 1)
Prerequisite: Open only to seniors. 		Trends in the field of dietetics and the effects of legislative, health care, marketing, and entrepreneurial issues on the profession.
11:709:440 Contemporary Issues in Nutritional Sciences (3)
Open only to junior and senior majors; others by permission of instructor. 		Investigations of recent trends and issues in nutrition and development.
11:709:441 Nutrition Counseling and Communication (4)
Two 80-min. lecs., one 180-min. rec. Prerequisites: 11:709:201, 202, 255; or permission of instructor. 		Assessing client needs; identifying relevant nutrition concepts; application of educational principles, techniques, and evaluation strategies for nutrition educators operating in a variety of settings. Applied nutrition education experience.
11:709:442 Community Nutrition (4)
Two 80-min. lecs., one 3-hr. rec. Prerequisite: 11:709:441 . 		The teaching, science, and philosophy of community nutrition and the programs and agencies designed to improve the nutritional status of various populations.
11:709:445 Problem Solving With Food, Nutrition and Business Information (3)
Prerequisite: 11:709:255 or 11:400:201, 11:373:121, 01:220:102. 		This course provides students with skills and experience in problem solving and teamwork related to nutrition, food, and business economics. Students work in teams of three or four to solve actual problems raised by small-sized food and nutrition business partners.
11:709:452 Nutrition and Behavior (3)
Prerequisites: 11:709:255 and 01:830:101 		The bidirectional relationship between nutrition and behavior, with emphasis on behavioral and social sciences research strategies.
11:709:481 Seminar in Nutrition (1.5) Review of nutrition journals, critical reading in topics in the history of nutrition, and specific nutrition problems of current interest.
11:709:489 Experimental Foods (3)
Lec./lab. Prerequisites: 01:160:209, 211; 11:709: 201, 202; 01:960:401. 		Physical and chemical properties of foods; laboratory investigation of effects of alteration in preparation, storage, and preservation on quality and acceptability.
11:709:493, 494 Research in Nutrition (BA, BA)
Prerequisite: Permission of instructor. 		Special problems in the field of nutrition.
11:709:498 Nutrition and Disease (3)
Prerequisite: 11:709:400 or 401. 		Nutritional aspects and dietary treatments of diseases in which nutrition plays a major role.

 

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