11.709.101 Nutrition for Today (1)
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.
11:709:201 Culinary Nutrition (formerly Intro. to Foods & Nutrition) (3)
Nutritional needs of the family; Consumer aspects of food selection and meal preparation
11:709:202 Culinary Nutrition Laboratory (1)
Pre/corerequisite: 11:709:201
Application of knowledge of food composition and nutritive values to food preparation
11:709:235:90-91 Sports Nutrition (Online) (3)
An introduction to nutrition for health and performance
11:709:255:01 Nutrition & Health (3) / 11:709:255:02 Nutrition & Health (3)
Introductory nutrition; nutrients and their functions in the human body throughout the life cycle
11:709:255:90-91 Nutrition & Health (Online) (3)
Introductory nutrition; nutrients and their functions in the human body throughout the life cycle
11:709:344 Quantity Food Production (3)
Lecture/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 Life Span Nutrition (2)
Lecture
11:709:349 Management of Food Service Systems (3)
Prerequisite: 11:709:344
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
11:709:352 Nutrition & 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
11:709:364 Nutrition & Health in Developing Countries (3)
Physiological and socio-political issues surrounding nutrition in developing countries; fundamental causes and consequences of nutrient and energy deficiencies as well as social and political issues that promote nutrition problems
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
11:709:427 Obesity: Biology, Behavior and Management (3)
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
11:709:440 Contemporary Issues in Nutritional Sciences ("Practical Experience in Community Nutrition & Health Promotion") (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 Community Nutrition (3)
Prerequisites: 11:709:201, 202, 255; open only to seniors.
The teaching, science and philosophy of community nutrition and its programs and agencies
11:709:442 Nutrition Communication (3)
Prerequisite: 11:709:441
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
11:709:443 Methods in Sensory Analysis (3)
Prerequisite: 11:709:255
Provides a basic background in human orosensory physiology and sensory testing methods
11:709:475 Nutrition & Fitness (3)
Open only to junior and senior majors; others by permission of instructor
11:709:481:01 Seminar in Nutrition (1.5, Dr. Anthony)
11:709:481:01 Seminar in Nutrition (1.5, Dr. Hoffman)
11:709:481:02 Seminar in Nutrition (1.5, Dr. Miller)
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 (4)
Lecture/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)
Prerequisite: permission of instructor
Special problems in the field of nutrition
11:709:498 Nutrition & Disease (3)
Prerequisite: 11:709:400 or 401
Nutritional aspects and dietary treatments of diseases in which nutrition plays a major role
11:709:499 Nutrition Counseling (1)
Prerequisite; 11:709:441; Corequisite: 11:709:442
Application of scientific knowledge to actual case studies; techniques for effective nutrition counseling