University of Vermont

2007-08 Online Catalogue

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. Prerequisite: A course in Biochemistry. Fall.
Credits: 0.00 or 4.00
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 permission.
Credits: 3.00
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: 4.00
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: 3.00
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: 3.00
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: 3.00
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: 4.00
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. Prerequisite: NFS 053, NFS 143, NFS 243, NFS 244.
Credits: 3.00
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. Prerequisite:NFS 260; Senior standing. Spring.
Credits: 3.00
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). Prerequisite: NFS 243 or Instructor permission. Spring.
Credits: 3.00
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: 1.00 to 15.00
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: 1.00 to 15.00
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: 3.00
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: 3.00
NFS 350 - Nutrition&Food Science Seminar
Credits: 1.00
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/Co-requisites: Permission of the Instructor.
Credits: 3.00
NFS 391 - Master's Thesis Research
Credits: 1.00 to 18.00
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: 1.00 to 2.00
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