University of Vermont

Department of Nutrition and Food Sciences

Undergraduate Courses

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

NFS 33 - What`s Brewing in Food Science (3 credits) Syllabus (pdf)

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.

Instructor: Todd Pritchard

NFS 34 - Servsafe Certification Course (1 credit) Syllabus (pdf)

This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.

Instructor: Todd Pritchard

NFS 43 - Fundamentals of Nutrition (3 credits) Syllabus (pdf)

What specific nutrients do you need? Where do you get them? How does the body break down foods into energy and the chemical components needed for optimal health? You`ll master the basics of nutrition in this "101" type course.

Prerequisites: High school chemistry and biolog, NFS/DNFS majors only

NFS majors generally take this course fall semester of their first year.
It`s also offered in the spring semester.


Instructor: Rachel Johnson

NFS 43 - Fundamentals of Nutrition On-line (3 credits) Syllabus (pdf)

What specific nutrients do you need? Where do you get them? How does the body break down foods into energy and the chemical components needed for optimal health? You`ll master the basics of nutrition in this "101" type course.

Exams are taken on campus

Prerequisites: High school chemistry and biology, CE and NFS/DNFS students

NFS majors generally take this course fall semester of their first year.
It`s also offered in the spring semester.


Instructor: Deborah Paradis

NFS 44 - Survey of the Field (1 credit) Syllabus (pdf)

What can you do with a degree in NFS or Dietetics? You'll explore various (exciting) career options in this required first-year course.

This is a required course for all first year and transfer NFS/DNFS majors. It's offered only in the fall.

Instructor: Todd Pritchard

NFS 50 - D2: Cheese and Culture (3 credits) Syllabus (pdf)

This course explores the 9,000-year history of cheese and its place in western civilization.  Cheese history is also used as a lens through which to view current conflicts in European and American attitudes towards foods.

NFS elective, offered in fall.

Instructor: Paul Kindstedt

NFS 53 - Basic Concepts of Foods (3 credits) Syllabus (pdf)

Think: Chem. class for aspiring chefs. You'll discover fascinating facts about the chemical reactions that occur in your food before it hits your fork. You'll learn how to choose and manipulate ingredients to optimize taste, appearance and nutrition of recipes.

Typically, NFS/DNFS majors take this required course, during spring semester of their first year, usually concurrently with Basic Concepts of Foods Lab (NFS 054). It is not offered in the fall.

Instructor: Amy Trubek

NFS 54 - Basic Concepts of Foods Lab (1 credit) Syllabus (pdf)

This once weekly lab is kind of like home-ec, but with a scientific spin. You'll put into practice all of the principles you learned in NFS 053. You'll delve into the sensory properties of foods, learn how to assess (objectively) the taste, appearance and texture of your culinary creations and talk about it all like a true foodie. (Bonus: This class often yields delicious leftovers.)

Most NFS/DNFS majors register for this required lab, concurrently with NFS 053, during spring semester of their first year.

Instructor: Amy Trubek

NFS 63 - Obesity, Weight Control and Fitness (3 credits) Syllabus (pdf)

Two-thirds of American adults (and 16% of children) are overweight or obese and consequently at higher risk for chronic conditions including diabetes, heart disease, hypertension, and even some kinds of cancer. How did this happen? What can be done to reverse the "obesity epidemic"? This course covers the causes, consequences and purported cures for obesity.

NFS 063 is offered in the fall. It is an NFS elective.

Instructor: Jean Harvey

NFS 73 - D2: Farm to Table: Our Food System (3 credits) Syllabus (pdf)

This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.

This is an NFS elective offered in spring.

Instructor: Amy Trubek

NFS 95 - Special Topics (1-18 credits)

Introductory level special topics courses.

NFS 95: The Science of Energy Balance (1 credit) Syllabus (pdf)

This online course is designed as an introduction to the concepts related to energy utilization in nutritional science, and the application of these concepts to our daily lives. Students will learn the components of energy balance (intake and expenditure), the role of macronutrients and micronutrients, the use of nutrition labeling information related to energy balance, and how to apply all of this information to maintain a healthy body weight. Students will also calculate and analyze their personal energy intakes and expenditures over a three day period and create a personal action plan.

Instructor: Stephen Pintauro

NFS 143 - Nutrition in the Life Cycle (3 credits) Syllabus (pdf)

What kind of diet should kids eat? How do nutritional needs change during pregnancy or as you age? Generally, we (humans) need the same set nutrients throughout the life cycle, but recommended daily doses will change over the years in response to physiological and environmental factors (which you'll explore in this class).

Prerequisite: NFS 043.

This course, a core requirement for NFS/DNFS majors, is usually taken fall semester of sophomore year. NFS 043 is a pre-requisite.

Instructor: Deborah Paradis

NFS 153 - Principles of Food Technology (3 credits) Syllabus (pdf)

Have you ever considered all of the science that goes into making your yogurt or fortified cereal? In this class, you'll explore underlying principles of food technologies: changes in microbiological quality and safety, chemical composition and nutritional value and interaction of functional additives and ingredients. We daresay that after completing this course, you'll have a new appreciation for anything you don't eat straight off a tree.

NFS/DNFS majors take this class during spring semester of sophomore year-after mastering the basics of nutrition (in Fundamentals, NFS 043), foods(in Basic Concepts, NFS 053) and chemistry (organic, usually taken in spring semester of freshman year).

Instructor: Todd Pritchard

NFS 154 - Principles of Food Technology Lab (1 credit) Syllabus (pdf)

This lab offers hands-on learning that reinforces the principles covered in NFS153: major modern food processing and preservation technologies, essential skills of food quality and safety assurance and new product development.

Most likely, you'll take this course as a junior, concurrently with NFS 153 in the spring , it's not offered in the fall. Other pre-reqs are NFS 054 and organic chem. (Note: Your business-major buddies might be intrigued by the idea of learning the basics of fabulous food product development, but this course is open only to department majors.)

Instructor: Todd Pritchard

NFS 163 - Sports Nutrition (3 credits) Syllabus (pdf)

Nutrition plays an important role in athletic performance. In this popular course, you'll learn about optimal meals (timing and composition) for athletes and active individuals. Majors and non-majors alike benefit from the scientific knowledge gained in NFS 163: How a smart training diet and well-timed pre- and post-competition snacks might offer a winning edge.

This course, offered both in the fall and spring semesters, this course is an elective.

Instructor: Marcia Bristow

NFS 185 - D2: Food and Culture (4 credits) Syllabus (pdf)

This course presents an overview of the cultural dimensions of food preparation, consumption and rituals by combining lab and lecture experiences.

Prerequisites: SOC 001 or ANTH 021.

Instructor: Amy Trubek

NFS 195 - Independent Study/Special Topics (1 to12 credits)

"Special Topics" include "What's Brewing in Food Science", "Cheese and Culture", "Farm to Table: Contemporary Food Systems".

Credits are negotiable. You make take up to 12 credits as special topics classes (designated as NFS 195 or, for higher-level work, NFS 295).

NFS 196 - Field Experience (1 to 15 credits)

Get real-world experience and course credit. Your professional experience will be jointly supervised by a faculty member and a business or community representative. NFS/DNFS students have gained valuable experience through field work at Ben & Jerry's, Vermont Campaign to End Childhood Hunger and Fletcher Allen Hospital.

Credits negotiable, maximum of 15 hours in 196 and 296 combined.

NFS 197/8 - Undergraduate Research (1 to 3 credits)

You don't need to wait until graduate school to dive into the world of research. Students interested in exploring a particular area can arrange to conduct individual laboratory or community research under the guidance of a faculty member.

Permission of the department chair is required.

NFS 203 - Food Microbiology (4 credits) Syllabus (pdf)

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

This course, 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 (pdf)

Functional foods are that those that offer health benefits beyond those of typical nutrients.Such as soy, fiber-rich foods, fish abundant in omega-3 fatty acids. In the past few years, much market and media attention focused on the development (and benefits) of these foods. This course examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food.

Pre/co-requisites: NFS 153, 154 or instructor permission.
This course is an elective.

Instructor: Mingruo Guo

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

Since dietitians often educate people about healthy eating and counsel individuals on how to improve their diets. 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, NFS and DNFS majors only

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

Instructor: Lynn Wild

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

The same as NFS 223 but open to CE and undergraduates

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: Lynn Wild

NFS 243 - Advanced Nutrition (3 credits) Syllabus (pdf)

In this class, you`ll study nutrients (carbohydrate, protein, fat) and their specific functions in metabolic process, integrating cellular physiology, biochemistry, and nutrition. Prerequisites: NFS 43, AGBI 201 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 (pdf)

In this course you'll learn how to plan diets and do nutrition assessments. You'll also explore genetics, drug-nutrient interactions, complementary and alternative medicine (CAM) 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 - Foodservice Systems Management (4 credits) Syllabus (pdf)

This upper-level class focuses on the foodservice system as a model for understanding quality control. Topics include food procurement, production and marketing, management and evaluation of foodservice 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 (pdf)

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 physiological, 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:

NFS 262 - Community Nutrition (3 credits) Syllabus (pdf)

What is involved in ensuring adequate nutrition for all Americans? Public policy which is, of course, preceded by lots of hard work often carried out by community nutritionists. In this course, you`ll 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: senior standing.

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

Instructor: Lynn Wild

NFS 263 - Nutritional Biochemistry (3 credits) Syllabus (pdf)

This is "advanced" advanced nutrition. You'll 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 permission.

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

Instructor:

NFS 274 - Community Practicum (1 to 6 credits)

If you aspire to a career in public health or community nutrition, here you'll gain real-life experience for credit. Enrollment may be more than once, maximum of 6 credits.

Prerequisite: Instructor permission. (not offered for graduate credit.)

Instructor: Marcia Bristow

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

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.

Prerequisite: 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 persmission.

Instructor: Marcia Bristow

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

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, we will examine the factors which 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 - 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 296 - Field Experience
(1 to 15 credits)
Like 196-but more advanced/intense

Last modified August 29 2014 11:32 AM

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