Academic Offerings : Catalogue 2011-12 : University of Vermont

Skip to local navigation Skip to main content

Apply to UVM

2011-12 Online Catalogue

Courses in Nutrition and Food Sciences

NFS 020 - Vtrim for Undergrads: This course is designed to teach healthy eating, exercise and weight management behaviors to college students.; Credits: 1.
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.
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.
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.
NFS 043 - Fundamentals of Nutrition: Comprehensive study of specific nutrients in terms of their availability, function, and utilization in mammalian species. Prerequisites: High school chemistry and biology. Fall /Spring.; Credits: 3.
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.
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.
NFS 053 - Basic Concepts of Foods: preparation. Spring. Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food; Credits: 3.
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. Prerequisite: NFS 053 or concurrent registration in NFS 053 or permission. Spring, Department majors only.; Credits: 1.
NFS 063 - Obesity,Weight Control&Fitness: Introduction to the causes, consequences, and treatment of obesity. Fall.; Credits: 3.
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.
NFS 095 - Special Topics: Introductory level special topics courses.; Credits: 1-18.
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. Prerequisites: NFS 043. Fall.; Credits: 3.
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. Prerequisites: NFS 043 , NFS 053, organic chemistry. Spring.; Credits: 3.
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. Prerequisites: NFS 054, NFS 153 or concurrent enrollment in NFS 153, organic chemistry. Department majors only.; Credits: 1.
NFS 163 - Sports Nutrition: Timing and composition of meals for training and pre- and post-competition. Pre-requisite: Instructor's permission. Fall and Spring.; Credits: 3.
NFS 185 - D2:Food and Culture: This course presents an overview of the cultural dimensions of food preparation, consumption and rituals by combining lab and lecture experiences. Prerequisites: SOC 001 or ANTH 021.; Credits: 4.
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: Departmental permission; Credits: 1-12.
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: Departmental permission.; Credits: 1-15.
NFS 197 - Undergraduate Research: Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and department chairperson permission.; Credits: 1-3.
NFS 198 - Undergraduate Research: Individual laboratory or community research in food or nutritional sciences under the guidance of a faculty member. Arrangement with faculty member and department chairperson permission.; Credits: 1-15.
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: 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: 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.
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 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. Prerequisites: AGBI 201 or equivalent. Spring.; Credits: 3.
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 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 6 credits. Prerequisite: Instructor's permission.; Credits: 1-6.
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. Prerequisite: NFS 203 and instructor permission.; Credits: 3.
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 12 hours in NFS 195 and NFS 295 combined. Prerequisite: Departmental permission.; Credits: 1-15.
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: 1-15.
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: 4.
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: 4.
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: 1-18.
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: 1-2.
NFS 395 - Special Topics: Credits: 1-18.
NFS 396 - Special Topics: Credits: 1-18.

[Location]