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Undergraduate Program in Nutritional Sciences
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Undergraduate Courses

Courses

  1. 11:709:101 Nutrition for Today (1) offered irregularly
    The aim of this course is to increase the breadth and depth of student knowledge regarding a wide variety of nutrition topics and how to apply them to their daily lives.
  2. 11:709:102 Careers in Nutrition (1)
    Exploration of current and emerging career paths in food and nutrition. Development of professional skill portfolio for successful career preparation and entry.
  3. 11:709:201 Culinary Nutrition(3), Lab 202(1)
    Exploration of the science of food principles and application of culinary food preparation principles. Culinary nutrition skill development through laboratory experiences focused on food nutritional and sensory quality and ingredient functions & interactions.
  4. 11:709:235:90-91 Sports Nutrition (Online) (3)
    An introduction to nutrition for health and performance
  6. 11:709:245 Food Customs & Nutrition Equity (3)
    Exploration of the diverse cultural, migration and acculturation, religious, gender, economic, political, geographic, and climate influences that shape food availability, patterns, customs, and nutrition justice and nutritional health equity
  8.  11:709:255:01 Nutrition and Health (3) / 11:709:255:02 Nutrition & Health (3)
    Introduction to fundamental human nutrition concepts (nutrients, digestion, absorption, metabolism) and the scientific process for creating evidence-based nutrition recommendations.
  9. 11:709:255:90-91 Nutrition & Health (Online) (3)
    Introductory nutrition; nutrients and their functions in the human body throughout the life cycle
  10. 11:709:301 Food Safety & Sanitation in Food Service (2)
    Prerequisite: 11:709:201, 202
    Fundamentals of food safety and sanitation, microbiological and environmental food pathogens, foodborne disease prevention in commercial and non-commercial food operations, and food safety guidelines, regulations, and management systems. Hazard analysis of food preparation and processing activities, determination of critical control points, and monitoring procedures and corrective actions to ensure food safety.
  11. 11:709:345 Life Span Nutrition (3)
    Prerequisite: 355:101, 11:709:255
    Exploration of how nutritional needs change and vary from before and after conception, through gestation and early childhood, adolescence, adulthood, and older age
  12. 11:709:400 Advanced Nutrition: Macronutrients (3)
    Prerequisite: 11:115:301 or 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; This course is acceptable as an elective for Biological Science (119), Biochemistry (115) and Animal Biotechnology (126), and is used to calculate the Science GPA for Medical School applications.
    Analysis of biochemical and metabolic pathways essential for nutritional homeostasis with a focus on macronutrient metabolism. Integration of genomic science with nutrition and application of biochemical and metabolic pathways in patients with nutrition-related disease states.
  13. 11:709:401 Advanced Nutrition: Energy and Micronutrients (3)
    Prerequisite: 11:115:301 or 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; This course is acceptable as an elective for Biological Science (119), Biochemistry (115) and Animal Biotechnology (126), and is used to calculate the Science GPA for Medical School applications.
    Analysis of biochemical and metabolic pathways essential for nutritional homeostasis with a focus on micronutrients and energy metabolism. Integration of genomic science with nutrition and application of biochemical and metabolic pathways in patients with nutrition-related disease states.
  14. 11:709:402 Advanced Nutrition: Readings for Macronutrients (1)
    Corerequisite: 11:709:400
    Discussion of problems set by instructors of Advanced Nutrition I to develop understanding of the topics covered
  15. 11:709:403 Advanced Nutrition: Readings for Energy and Micronutrients (1)
    Corerequisite: 11:709:401
    Discussion of problems set by instructors of Advanced Nutrition II to develop understanding of the topics covered
  16. 11:709:404 Advanced Nutrition: Clinical Research Practicum (1)
    Corequisite: 11:709:400
    Critical review of evidence-based literature that informs nutrition and dietetic practice guidelines. Interpretation of nutrition guidelines to lay audiences.
  17. 11:709:410 Dietetics in Professional Practice (3)
    Prerequisite: 11:709:102 (offered Spring only)
    Preparation for post-baccalaureate programming required for the Registered Dietitian Nutritionist (RDN) credential; includes exploration of RDN pathways, clarification of career goals, and professional practice in dietetics (scope practice, code of ethics, mentoring, health care policies).
  18. 11:709:427 Obesity: Biology, Behavior and Management (3)offered irregularly
    Prerequisite: 11:709:255
    Examine the multi-factorial etiology of the obesity epidemic as well as the treatment and public policy approaches that are being used in the obesity research community to combat it
  19. 11:709:440 Contemporary Issues in Nutritional Sciences ("Practical Experience in Community Nutrition & Health Promotion") (3) offered irregularly
    Open only to junior and senior majors; others by permission of instructor
    Investigations of recent trends and issues in nutrition and development
  20. 11:709:441 Community Nutrition (3)
    Prerequisite: 11:709:102, 345
    The study of teaching, science, evaluation, and politics of community nutrition. Exploration of programs and agencies designed to improve the nutritional status of various populations. Field experience involving community nutrition program needs assessment for diverse cultures.
  21. 11:709:442 Nutrition Education and Communication (3) 
    Prerequisite: 11:709:345, 441
    Exploration and application of behavior change theories and models, health communication, education, and evaluation strategies for evidence-based nutrition education and communication in diverse settings. Critical review and interpretation of evidence-based nutrition literature for lay audiences.
  22. 11:709:443 Methods in Sensory Analysis (3)
    Prerequisite: 11:709:255
    Provides a basic background in human orosensory physiology and sensory testing methods
  23. 11:709:448 Production & Management (3) and
  24. 11:709:449 Food Service Lab (1)(taken together)
    Prerequisite: 11:709:201, 202, 301
    Application of quantity food production principles in commercial and non-commercial food service operations. Emphasis is on integration of menu creation and analysis; recipe development, HACCP, and costing; budgeting; food procurement; food production; customer service; and management theories. Laboratory experience in a commercial food service operation, with an emphasis on quantity food production and evaluation skill development.
  25. 11:709:475 Nutrition & Fitness (3)
    Prerequisite: 01:119:115, 116, and 11:709:255
    Open only to junior and senior majors; others by permission of instructor
  26. 11:709:481:01 Seminar in Nutrition (1.5)
    Prerequisite: 11:709:255
    Review of nutrition journals, critical reading in topics in the history of nutrition and specific nutrition problems of current interest
  27. 11:709:483 Medical Nutrition Therapy 1: Nutrition Assessment & Diagnosis (3) and
    29. 11:709:484 Medical Nutrition Therapy Lab (1)  (taken together)
    Prerequisite: 01:115:301 or 01:694:301 or 11:115:403-404 or 01:694:407-408
    Introduction to evidence-based methods for assessing nutritional status and diagnosing nutrition-related conditions via application of the Nutrition Care Process. Critical analysis of anthropometric, biochemical, clinical diet, and environmental measurements during nutrition-focused exams.
  29. Laboratory application of nutrition assessments and counseling skills through simulations and/or standardized patients.
  30. 11:709:485 Medical Nutrition Therapy 2: Intervention, Monitoring & Evaluation (3)
    Prerequisite: 11:709:483- 484
    Integration of disease pathophysiology and functional nutrition for major nutrition-related disease states that will inform nutritional and pharmacological interventions, monitoring, and evaluation of diverse patients using the Nutrition Care Process.
  31. 11:709:489 Experimental Foods (4)
    Lecture/lab; Prerequisites: 01:160:20 ; 11:709 201-202; 01:960:401 or 01:960:211-212
    Physical and chemical properties of foods; laboratory investigation of effects of alteration in preparation, storage, and preservation on quality and acceptability
  32. 11:709:493, 494 Research in Nutrition (BA)
    Prerequisite: permission of instructor
    Special problems in the field of nutrition