University of Vermont

2010-11 Online Catalogue

Courses in Nutrition and Food Sciences (NFS)

NFS 020 - Vtrim for Undergrads
This course is designed to teach healthy eating, exercise and weight management behaviors to college students.
Credits: 1.00
NFS 021 - Vtrim for Undergrads Part II
This course is designed to teach healthy eating, exercise and weight management behaviors to college students. Prerequisite: NFS 020.
Credits: 1.00
NFS 033 - What's Brewing in Food Science
This course will explore food science via the production of beer and other fermented beverages. Students will also identify mechanisms to modify their drinking habits.
Credits: 3.00
NFS 034 - Servsafe Certification Course
This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.
Credits: 1.00
NFS 043 - Fundamentals of Nutrition
The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.
Credits: 3.00
NFS 044 - Survey of the Field
Nutrition and Food Sciences Introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all First-Year and transfer students. Fall.
Credits: 1.00
NFS 050 - D2:Cheese and Culture
The history of cheesemaking is used as a lens through which to view current conflicts in European and American attitudes towards foods.
Credits: 3.00
NFS 053 - Basic Concepts of Foods
Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food preparation. Spring.
Credits: 3.00
NFS 054 - Basic Concepts of Foods Lab
Developing comprehension of scientific principles of food preparation through modification of standard recipes, manipulation of ingredients and techniques, and evaluation using sensory and objective methods. Prerequisites: NFS 053 or concurrent registration in NFS 053 or permission; Department majors only. Spring.
Credits: 1.00
NFS 063 - Obesity,Weight Control&Fitness
Introduction to the causes, consequences, and treatment of obesity. Fall.
Credits: 3.00
NFS 073 - D2:Farm to Table:Our Food Sys
This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
Credits: 3.00
NFS 095 - Special Topics
Introductory level special topics courses.
Credits: 1.00 to 18.00
NFS 143 - Nutrition in the Life Cycle
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 043. Fall.
Credits: 3.00
NFS 153 - Principles of Food Technology
Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: NFS 043, NFS 053; organic chemistry. Spring.
Credits: 3.00
NFS 154 - Principles Food Technology Lab
Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development. Prerequisite: NFS 054, NFS 153, or concurrent enrollment in NFS 153, organic chemistry; Department majors only.
Credits: 1.00
NFS 163 - Sports Nutrition
Timing and composition of meals for training and pre- and post-competition. Fall/Spring.
Credits: 3.00
NFS 185 - D2:Food and Culture
This course examines how the cultivation, preparation and consumption of food are rich symbolic processes through which humans interact with our natural and social environments. Prerequisite: ANTH 021. Cross-listed with: ANTH 185.
Credits: 3.00
NFS 195 - Intermediate Special Topics
Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of 12 hours in NFS 195 and NFS 295 combined. Prerequisite: Department permission.
Credits: 1.00 to 12.00
NFS 196 - Field Experience
Professionally-oriented field experience under joint supervision by faculty and business or community representative. Credits negotiable, maximum of 15 hours in NFS 196 and NFS 296 combined. Prerequisite: Department permission.
Credits: 1.00 to 15.00
NFS 197 - Undergraduate Research
Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Prerequisite: Department permission.
Credits: 1.00 to 3.00
NFS 198 - Undergraduate Research
Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Prerequisite: Department permission.
Credits: 1.00 to 15.00
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
Practical study of the methods and protocols used to evaluate the sensory quality of food in the industry and research world. Prerequisite: NFS 053.
Credits: 3.00
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 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: NFS 043; PBIO 185; ANPS 019; 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 253 - Food Safety & Regulation
Comprehensive study of the relationships between food processing and preservation, food toxicology, and the scope, applicability, and limitations of U.S. food laws. Prerequisite: Instructor permission. Spring.
Credits: 3.00
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: Junior or 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 274 - Community Practicum
Professional field experience in a community nutrition organization. Credit negotiable but not to exceed three per semester. Enrollment may be more than once, maximum of six credits. Prerequisite: Instructor permission.
Credits: 1.00 to 6.00
NFS 283 - HACCP: Theory & Application
This course addresses the development of a HACCP plan. Requirements of both the USDA-FSIS and FDA are examined. A mock HACCP plan will be developed. Prerequisites: NFS 203 and Instructor permission.
Credits: 3.00
NFS 295 - Advanced Special Topics
Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of twelve hours in NFS 195 and NFS 295 combined. Prerequisite: Department 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. Maximum of fifteen hours in NFS 196 and NFS 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: MS D student.
Credits: 4.00
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: MS D student.
Credits: 4.00
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-requisite: Instructor permission.
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, Pre/co-requisites: NFS 360, MS D student.
Credits: 1.00 to 2.00
NFS 395 - Special Topics
Credits: 1.00 to 18.00
NFS 396 - Special Topics
Credits: 1.00 to 18.00
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