Term: Spring 2018
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.
This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.
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.
Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food preparation. Spring.
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.
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.
Introductory level special topics courses.
Explores the multifaceted and evolving intersection of food systems, dietary quality, food availability and human health outcomes. Investigates how political, economic, social and cultural drivers in the food system influence human health outcomes. Prerequisites: NFS 043 or NFS 073. Cross-listed with: FS 103.
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.
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.
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.
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: Department permission.
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.
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.
Examination of dietary planning, nutrition assessment, genetics, drug-nutrient interactions, CAM therapies and nutrition related to health and prevention of disease. Pre/co-requisites: NFS 053, NFS 054, NFS 143; minimum Junior standing.
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 060 or CDAE 158; BSAD 120; minimum Junior standing; Dietetics or Nutrition and Food Sciences, and Dietetics, Nutrition and Food Sciences majors only.
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.
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.
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.
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.
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.
An exploration of issues that impact the development of microbiological food safety policy through analysis of how science and risk assessment are used in establishing policy. Prerequisites: NFS 203 or NFS 253 or Instructor permission. Cross-listed with: ANFS 313.
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.