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.


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.


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.


NFS 263 - Nutritional Biochemistry (3 credits) Syllabus

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.


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 - Child Nutrition (3 credits) Syllabus (pdf)

The purpose of this class is to introduce students to pediatric/child nutrition concepts. The class will focus on normal infant, toddler, preschool and school aged child nutrition, including nutrition and dietary intake, growth, development and eating/feeding basics.

Health promotion through healthy eating practices, family meals and regular physical activity to prevent chronic diseases in later life will be discussed. Federal nutrition programs that focus on children will also be introduced. Nutritional issues of children with special health care needs (CSHCN) will also be presented.

The students will learn about topics relevant to child nutrition through didactic lectures, in-class activities, graded homework assignments and presentations by guest speakers, in addition, they will do an observation at a local Head Start program, where they will observe the children participating in the lunchtime meal program to see firsthand how principles of teaching healthy eating behaviors are implemented in a group setting.

Prerequisites: NFS 143 or instructor permission.

This course is only offered in the Spring.

Instructor: Malai Holland

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 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 June 03 2015 01:57 PM