University of Vermont

Department of Nutrition and Food Sciences

Graduate Level Courses

For a listing of all UVM courses, view the UVM Course Catalog.

NFS 203 - Food Microbiology (4 credits) Syllabus

In this class, which includes a lab, you'll get down and dirty with bacteria: exploring their desirable and undesirable activities in foods and studying the mechanisms of food-borne infection and intoxication. The laboratory component focuses on methods used to enumerate and identify microorganisms associated with food.

Prerequisites: Biochemistry.

This course is offered only in the fall and required by all NFS majors, is taken senior year.

Instructor: Todd Pritchard

NFS 205 - Functional Foods: Principles and Technology (3 credits) Syllabus

Functional foods are foods that offer health benefits beyond those of typical nutrients; soy, fiber-rich foods and fish abundant in omega-3 fatty acids.

In the past few years, much market and media attention has focused on the development (and benefits) of these foods. This course examines the constituents that make food products functional and demonstrates techniques needed to create functional food.

Pre/co-requisites: NFS 153, NFS 154 or instructor's permission.

This course is an NFS elective.

Instructor: Mingruo Guo

NFS 223 - Nutrition Education and Counseling (3 credits) Syllabus

Since dietitians often educate people about healthy eating and counsel individuals on how to improve their diet, this class is required for all Dietetics majors. The course focuses on education theories and techniques and the media in nutrition education. It also covers interviewing and counseling skills used in individual and group counseling.

Pre/co-requisites: NFS 043, NFS 053, NFS 054, NFS 143.

This course, required for DNFS majors, is usually taken in the fall semester of junior year.

Instructor: Farryl Bertmann

NFS 243 - Advanced Nutrition (3 credits) Syllabus

Students study nutrients (carbohydrate, protein, fat) and their specific functions in the metabolic process, integrating cellular physiology, biochemistry and nutrition.

Prerequisites: NFS 043, PBIO 185 or equivalent, ANPS 19 or equivalent.

This required course for all NFS majors is taken during spring semester of the junior year.

Instructor: Stephen Pintauro

NFS 244 - Nutrition in Health and Disease Prevention (3 credits) Syllabus

Students learn how to plan diets and do nutrition assessments. They explore genetics, drug-nutrient interactions, complementary and alternative medicine therapies and nutrition related to health and prevention of disease.

Pre/co-requisites: Chem 42, ANPS 20, NFS 053, NFS 054, NFS 143.

This course is required for DNFS majors. It's taken in the junior or senior year.

Instructor: Lizzy Pope

NFS 250 - Food Service Systems Management (4 credits) Syllabus

This upper-level course focuses on the food service system as a model for understanding quality control. Topics include: food procurement, production and marketing; management and evaluation of food service facilities, human and financial resources.

Prerequisites: BSAD 65 and BSAD 120.

This course, required for DNFS majors, usually is taken during spring semester of the junior year. (It's not offered in the fall).

Instructor: Sylvia Geiger

NFS 260 - Diet and Disease (3 credits) Syllabus

The Dietary Guidelines tell healthy Americans what to eat in order to maintain overall health and wellness, but individuals with health conditions have different nutritional needs and require special diets. This course examines the physiologic, biochemical and psychosocial basis of various disease states and the application of medical nutrition therapy in clinical treatment.

Prerequisites: NFS 053, NFS 143, NFS 243, NFS 244.

This course is required for DNFS majors.

Instructor: Haley Dienst

NFS 262 - Community Nutrition (3 credits) Syllabus

What`s involved in ensuring adequate nutrition for all Americans? Public policy, which is preceded by much hard work often carried out by community nutritionists. In this course students gain an understanding of U.S. public health nutrition policies, programs and practices and then have the chance to work through the process of developing a community nutrition program, including the procedures of needs assessment, intervention development and evaluation.

Prerequisites: NFS 260 and Senior standing.

This course, required for all NFS/DNFS double majors, is taken in the spring semester of senior year.

Instructor: Farryl Bertmann

NFS 263 - Nutritional Biochemistry (3 credits)

This course is an "advanced" advanced nutrition. Studentsl review the metabolism of carbohydrates, lipids and protein and learn how diet-induced conditions such as starvation and obesity cause hormone-mediated alterations in metabolism.

Prerequisites: NFS 243 or instructor's permission.

This course, required for DNFS majors, is taken in the spring semester of senior year.

Instructor: see BIOC 263

NFS 274 - Community Practicum (1 to 6 credits)

This course is for anyone who aspires to a career in public health or community nutrition. Students gain real-life experience for credit. Enrollment may be more than once, maximum of 6 credits.

Prerequisites: Instructor`s permission. (Not offered for graduate credit,)

NFS 283 - HACCP: Theory and Application (3 credits) Syllabus

This course addresses the development of a Hazard Analysis and Critcal Control Points (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.

Instructor: Todd Pritchard

NFS 295 - Special Topics (1-15 Credits)

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.

Prerequisites: Instructor permission.

Instructor: Marcia Bristow

NFS 295 - Food Safety and Public Policy (3 credits) Syllabus

This course explores issues that impact the development of microbiological food-safety policy through analysis of how science and risk assessment are used in establishing policy. Using selected case studies and readings, students will examine the factors that have created current food-safety policies and explore how future improvements can be made to protect public health.

Prerequisites: NFS 203, Senior standing, Graduate Student or instructor permission.

Instructor: Catherine Donnelly

NFS 295 - Functional Foods Lab (3 credits) Syllabus (pdf)

NFS 295 Functional Foods Lab was previously a part of the course NFS 205: Functional Foods: Principles and Technology. It is now an independent lab course. Students taking this lab are required to also be signed up for NFS 205. The lab is composed of 6 laboratory experiences, including antioxidants (iced tea), pre and probiotics (symbiotic yogurt and yogurt beverage), sports drinks, soy milk and tofu. This course will allow students to gain hands-on experience of functional foods making in real world, and how to make functional foods themselves. The lab will enhance understanding of the principles of functional foods as shown in NFS 205.

Prerequisites: NFS 205 must be taken concurrently.

This course is only offered in the Fall.

Classes are every other week and six labs will be taught during the semester. .

Instructor: Mingruo Guo

NFS 295 - Sustainable Food Purchasing: What is the Future for Food Services? (3 credits) Syllabus (pdf)

This service-learning based course provides an overview of the distribution channel in which institutions and foodservices purchase food. The course focuses on the detailed mechanics of large-scale food purchasing and the strategies institutions use to increase their local and sustainable foods purchasing.

Through working with the UVM Real Food Challenge, students will gain an in-depth understanding of the complexity of such purchasing, including the importance of defining sustainability criteria and the metrics used to evaluate progress and success.

Students will learn the role various food movements and organizations such as Health Care Without Harm, Farm to Institution & School, FAO, Farm-to-Plate, The Real Food Challenge (and others) have in effecting change in institutional food purchasing practices.

Students will assist the UVM Real Food Working Group in evaluating UVM's progress towards its commitment to purchase 20% of Real Food by 2020.

Prerequisites: none.

This course is only offered in the Fall

Instructor: Sylvia Geiger

NFS 296 - Field Experience (1 to 15 credits)

Like NFS 196, but more advanced/intense

NFS 311 - Supervised Practice I (3 credits)

Through lecture, discussion, presentations and practical experience, students develop competencies in clinical dietetics, community nutrition and food service management.

Prerequisites: Acceptance into MSD program.

Instructor: Amy Nickerson

NFS 312 - Supervised Practice II (3 credits)

Through lecture, discussion, presentations and practical experience, students develop competencies in clinical dietetics, community nutrition and food service management.

Prerequisites: Acceptance into MSD program.

Instructor: Amy Nickerson

NFS 350 - Nutrition and Food Science Seminar (1 Credit)

Review of recent developments in nutrition and food science research. Offered in fall/spring

Prerequisites: NFS 243 and instructor permission.

NFS 360 - Research Methods in Nutrition and Food Science (3 Credits) Syllabus

Advanced research methods, including grant preparation, IRB requirements, data analysis and presentation and selected topics in advanced nutritional and food sciences.

Prerequisites: Instructor permission.

Instructor: Stephen Pintauro

NFS 391 - Master`s Thesis Research (Credit as arranged)

NFS 392 - Evidence Based Practice Project (1-2 credits)

Solutions, data collection and analysis, writing and presenting the results and conclusions of a research problem.

Pre/co-requisites: NFS 360, MS in Dietetics.

NFS 395 - Vermont's Rural Food System: From Milk to Maple (3 credits) Syllabus

In this course, students will be introduced to the complex interdependence of all aspects of the contemporary food system, with a focus on Vermont, a small rural agricultural state. The course adopts a systems analysis for understanding the history, present and future of Vermont's working landscape. The course will combine a broad exploration of important foods to the region from the past (maple syrup) and the present (diversified vegetables) with a more intensive case study of dairy farming and dairy products.

NFS 395 -Research Methods and Proposal Writing (3 credits) Syllabus

This course is designed to introduce new M.S. and Ph.D. graduate students to a selection of research topics and tools commonly used in the fields of animal, nutrition and food sciences. Topics to be covered include methods of literature review, grant proposal writing, Institutional Review Board requirements, data analysis and presentation, and research ethics.

Last modified September 02 2015 01:53 PM