Term: Fall 2017
Subject: Nutrition and Food Sciences
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.
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.
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. Prerequisite: Nutrition and Food Science majors and Dietetics, Nutrition and Food Science majors only, or Instructor permission.
The history of cheesemaking is used as a lens through which to view current conflicts in European and American attitudes towards foods.
Introduction to the causes, consequences, and treatment of obesity. Fall.
This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
Provides a systems perspective on food policies and politics across the food system. Focuses on understanding the food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics. Prerequisites: NFS 073 or CDAE 002 or CDAE 004. Cross-listed with: FS 101.
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 043. Fall.
Timing and composition of meals for training and pre- and post-competition. Fall/Spring. Prerequisite: NFS 043 or Instructor permission.
Exploring biological processes at the molecular level and how they are controlled. Topics include enzymes, gene expression, and metabolism of proteins, carbohydrates, and lipids. Prerequisites: CHEM 042; or CHEM 141 and CHEM 142; or other acceptable coursework in organic chemistry. Cross-listed with: ASCI 185, BIOC 185, PBIO 185.
Introduction to techniques used to explore fundamental biochemistry concepts including enzyme kinetics, lipids, carbohydrate chemistry, and gene expression. Includes spectrophotometry, gel electrophoresis, and mass spectrometry. Pre/Co-requisites: ASCI 185, BIOC 185, NFS 183, PBIO 185. Cross-listed with: ASCI 187, BIOC 187, PBIO 187.
Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion. Prerequisite: Department permission.
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: NFS 153 or Instructor permission. Co-requisite: NFS 213.
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.
Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products. Prerequisites: NFS 153, NFS 154, or Instructor permission. Co-requisite: NFS 203.
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.
Comprehensive examination of U.S. food laws and regulations and their relationships to the safety of the U.S. food supply. Focus on how food-related laws and regulations are enacted and enforced, through detailed examination of selected food regulation topics. Prerequisite: Instructor permission.
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; Senior standing.
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.
Undergraduate student service as a teaching assistant, usually in an introductory level course in the discipline, for which credit is awarded. Offered at department discretion.
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.
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Departmental permission.
Critical review of current scientific, peer-reviewed literature, student-led facilitated discussions, abstract writing on topics related to nutrition, sustainable food systems, hunger and food insecurity, health promotion, chronic disease prevention and management. Prerequisite: Master of Science in Dietetics students only.
Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Master of Science in Dietetics student.
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.
Prerequisite: Master of Science in Dietetics student.
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.