Graduate Courses in Nutrition and Food Sciences (NFS)

NFS 203 - Food Microbiology

Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisites: A course in biochemistry. Fall.

Credits: 0 or 4

NFS 205 - Functional Foods:Prncpl & Tech

Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food. Pre/co-requisites: NFS 153, NFS 154 or instructor's permission.

Credits: 3

NFS 208 - Sensory Evaluation of Foods

Nature of sensory responses to aroma, taste, and texture of foods; relation of sensory data to instrumental measurements; statistical analysis and interpretation of sensory data. Prerequisite: a course in Statistics. Alternate years.

Credits: 4

NFS 223 - Nutrition Educ & Counseling

Use of appropriate education theory, techniques, and media in nutrition education and counseling theories and negotiation, interviewing and counseling skills in individual and group counseling. Pre/co-requisites: NFS 043, NFS 053, NFS 054, NFS 143.

Credits: 3

NFS 243 - Advanced Nutrition

Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition. Prerequisites: 43, AGBI 201 or equivalent, ANPS 19 or equivalent; Junior standing. Spring.

Credits: 3

NFS 244 - Nutr in Hlth & Disease Prevntn

Examination of dietary planning, nutrition assessment, genetics, drug-nutrient interactions, CAM therapies and nutrition related to health and prevention of disease. Pre/co-requisites: CHEM 042, ANPS 020, NFS 053, NFS 054, NFS 143.

Credits: 3

NFS 250 - Foodservice Systems

Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: BSAD 065 and BSAD 120

Credits: 4

NFS 260 - Diet and Disease

Examination of the physiologic, biochemical, and psychosocial basis of several disease states and the application of medical nutrition therapy in treatment. Prerequisites: NFS 053, NFS 143, NFS 243, NFS 244.

Credits: 3

NFS 262 - Community Nutrition

Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation. Prerequisites:NFS 260 and senior standing. Spring.

Credits: 3

NFS 263 - Nutritional Biochemistry

Comprehensive study of metabolism of carbohydrates, lipids, and protein emphasizing diet induced, hormone mediated alterations in metabolism (e.g. starvation and obesity). Prerequisites: NFS 243 or instructor's permission. Spring.

Credits: 3

NFS 295 - Special Topics

Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maxi-mum of 12 hours in 195 and 295 combined. Prerequisite: Departmental permission.

Credits: 1 to 15

NFS 296 - Field Experience

Professionally-oriented field experience under joint supervision of faculty and business or community representative. Credit negotiable. Maxi-mum of 15 hours in 196 and 296 combined. Prerequisite: Departmental permission.

Credits: 1 to 15

NFS 311 - Supervised Practice I

Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Acceptance into MS D program.

Credits: 3

NFS 312 - Supervised Practice II

Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Acceptance into MS D program.

Credits: 3

NFS 350 - Nutrition&Food Science Seminar

Credits: 1

NFS 360 - Rsch Meth Nutr & Food Sciences

Advanced research methods, including grant preparation, IRB requirements, data analysis and presentation, and selected topics in advanced nutritional and food sciences. Pre/corequisites: Permission of instructor.

Credits: 3

NFS 391 - Master's Thesis Research

Credits: 1 to 18

NFS 392 - Evidence-based Practice Prjct

On site identification, review of literature for background and possible solutions, data collection and analysis, and writing and presenting the results and conclusions of a research problem. Pre/co-requisites: NFS 360, MS in Dietetics.

Credits: 1 to 2