University of Vermont

2013-2014 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
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 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 201 or equivalent; ANPS 019 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 - 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. Prerequisite: Departmental permission. Credit negotiable. Maximum of fifteen hours in NFS 196 and NFS 296 combined.
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: 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: Acceptance into MS D program.
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-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
NFS 395 - Special Topics
Credits: 1.00 to 18.00
NFS 396 - Special Topics
Credits: 1.00 to 18.00