NFS 033 - What's Brewing in Food Science (3 credits)
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.
NFS elective course.
What's Brewing in Food Science Syllabus.pdf
Instructor: Todd Pritchard
NFS 034 - Servsafe Certification Course (1 credit)
This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.
NFS elective course.
Instructor: Todd Pritchard
NFS 043 - Fundamentals of Nutrition (3 credits)
The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life.
NFS/DNFS required course, usually taken fall semester of first year.
Prerequisites: High school chemistry and biology
Fundamentals of Nutrition Syllabus.pdf
Instructor Fall Semester: Lizzy Pope
Instructor Spring Semester: Beth Bradley
NFS 044 - Survey of the Field (1 credit)
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.
NFS/DNFS required course, all first year and transfer NFS/DNFS majors, only offered in the fall.
Prerequisites: NFS and DNFS majors only, or Instructor permission.
Survey of the Field Syllabus.pdf
Instructor: Todd Pritchard
NFS 050 - D2: Cheese and Culture (3 credits)
The history of cheesemaking is used as a lens through which to view current conflicts in European and American attitudes towards foods.
NFS elective course.
Cheese and Culture Syllabus.pdf
Instructor: Paul Kindstedt
NFS 053 - Basic Concepts of Foods (3 credits)
Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food preparation.
NFS/DNFS required course, typically, NFS/DNFS majors take this course during the spring semester of their first year, usually concurrently with Basic Concepts of Foods Lab (NFS 054). It is not offered in the fall.
Prerequisites: NFS/DNFS majors only or instructor permission
Basic Concepts of Food Syllabus.pdf
Instructor: Amy Trubek
NFS 054 - Basic Concepts of Foods Lab (1 credit)
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.
NFS/DNFS required course, most NFS/DNFS majors register for this required lab, concurrently with NFS 053, during spring semester of their first year. It is not offered in the fall.
Prerequisites: NFS 053 or concurrent registration in NFS 053 or permission; NFS/DNFS majors only.
Basic Concepts of Food Lab Syllabus.pdf
Instructor: Amy Trubek
NFS 063 - D2: Obesity, What, Why, What to Do (3 credits)
Introduction to the causes, consequences, and treatment of obesity.
NFS elective course.
Obesity What Why and What to Do Syllabus.pdf
Instructor: Jean Harvey
NFS 073 - D2: Farm to Table: Our Food System (3 credits)
This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
NFS/DNFS required course.
Instructor: Amy Trubek
NFS 095 - The Science of Energy Balance (1 credit)
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.
Prerequisites: for non-NFS and non-DNFS majors only.
Science of Energy Balance Syllabus.pdf
Instructor: Stephen Pintauro
NFS 113 - Food Policy and Politics (3 credits)
Provides students with a systems perspective on food policies and politics across the food system. This systems course focuses on understanding the food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics.
NFS/FS elective course.
Prerequsites: CDAE 002 or CDAE 004
Food Policy and Politics Syllabus.pdf
Instructor: Meredith Niles
NFS 114 - Human Health in the Food System (3 credits)
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.
NFS/FS elective course; cross-listed with FS 103.
Prerequisites: NFS 043 or NFS 073.
Human Health in Food System Syllabus.pdf
Instructor: Farryl Bertmann
NFS 143 - Nutrition in the Life Cycle (3 credits)
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors.
NFS/DNFS required course, is usually taken fall semester of sophomore year.
Prerequisites: NFS 043.
Nutrition in the Life Cycle Syllabus.pdf
Instructor: Farryl Bertmann
NFS 153 - Principles of Food Technology (3 credits)
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.
NFS/DNFS required course, is usually taken in the spring of sophmore year.
Prerequisites: NFS 043, NFS 053 and organic chemistry
Principles of Food Technology Syllabus.pdf
Instructor: Todd Pritchard
NFS 154 - Principles of Food Technology Lab (1 credit) Syllabus
Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development.
NFS/DNFS required course.
Prerequisites: NFS 054, NFS 153, or concurrent enrollment in NFS 153, organic chemistry; NFS/DNFS majors only.
Principles of Food Technology Lab Syllabus.pdf
Instructor: Todd Pritchard
NFS 163 - Sports Nutrition (3 credits) Syllabus (pdf)
Timing and composition of meals for training and pre- and post-competition.
NFS elective course.
Prerequisites: NFS 043 or Instructor permission
Instructor: Jamie Sheahan
NFS 096/196/296 - Internship (1-3 credits for NFS 096, 1-18 credits for NFS 196 and NFS 296)
Get real-world experience and course credit. Your professional experience will be jointly supervised by a faculty member and a business or community representative.
Prerequisites: NFS students only, DNFS students register for NFS 274, Instructor Permission
NFS_196_Internships_Syllabus.pdf
NFS_296_Internships_Syllabus.pdf
Instructor: Sylvia Geiger
NFS 192/292 - Independent Study (1 to 18 credits)
A course which is tailored to fit the interests of a specific student, which occurs outside the traditional "classroom/laboratory setting" under the supervision of an NFS faculty member, for which credit is awarded. Offered at department discretion.
Prerequisites: Instructor Permission
Instructor: supervising NFS faculty member
NFS 191/291 - Teaching Assistantship (1-3 credits)
Undergradaute student service as a teaching assitant, usually in an introductory level course in the discipline, for which credit is awarded. Offered at departemnt discretion.
Prerequisites: Instructor permission
Instructor: supervising NFS faculty member
NFS 198/298 - Undergraduate Research (1-18 credits)
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.
Prerequisites: Instructor permission
Instructor: Sylvia Geiger
NFS 203 - Food Microbiology (3 credits)
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.
NFS/DNFS required course.
Prerequisites: NFS 153 or Instructor permission.
Co-Requisites: NFS 213
Food Microbiology Syllabus.pdf
Instructor: Todd Pritchard
NFS 213 - Food Microbiology Lab (1 credit) Syllabus
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.
NFS/DNFS required course.
Prerequisites: NFS 153, NFS 154, or Instructor permission.
Co-requisites: NFS 203
Food_Microbiology_Lab_Syllabus.pdf
Instuctor: Todd Pritchard
NFS 205 - Functional Foods: Principles and Technology (3 credits)
Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food.
NFS elective course.
Pre/Co-requisties: NFS 153, NFS 154, NFS 295 Functional Foods Lab, or Instructor permission.
Functional Foods Principles and Technolgy Syllabus.pdf
Instructor: Mingruo Guo
NFS 295 - Functional Foods: Principles and Technology Lab (1 credit)
This course will allow students to gain hands-on experience of functional foods making in real world application and how to make functional foods themselves.
NFS elective course.
Labs are every other week and six labs will be taught during the semester.
Co-requisites: NFS 205
Functional Foods Principles and Technology Lab Syllabus.pdf
Instructor: Mingruo Guo
NFS 223 - Nutrition Education and Counseling (3 credits)
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.
DNFS required course.
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.
Nutrition Education and Counseling Syllabus.pdf
Instructor: Farryl Bertmann
NFS 243 - Advanced Nutrition (3 credits)
Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition.
NFS/DNFS required course, is taken during spring semester of junior year.
Prerequisites: NFS 043; PBIO 185; ANPS 019; Junior standing.
Advanced Nutrition Syllabus.pdf
Instructor: Stephen Pintauro
NFS 244 - Nutrition in Health and Disease Prevention (3 credits) Syllabus (pdf)
Examination of dietary planning, nutrition assessment, genetics, drug-nutrient interactions, CAM therapies and nutrition related to health and prevention of disease.
DNFS required course, usually taken in junior or senior year.
Pre/co-requisites: NFS 053, NFS 054, NFS 143, Chem 42, ANPS 20.
Nutrition in Health and Disease Prevention Syllabus.pdf
Instructor: Lizzy Pope
NFS 250 - Foodservice Systems Management (4 credits)
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.
DNFS required course, usually taken during spring semester of junior year.
Prerequisites: BSAD 060 or CDAE 158; BSAD 120; minimum Junior standing; NFS, DNFS and MSD majors only.
Food Service Systems Syllabus.pdf
Instructor: Sylvia Geiger
NFS 253 - Food Safety and Regulation (3 credits)
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.
NFS elective course.
Prerequisites: Instructor permission
Food Safety and Regulation Syllabus.pdf
Instructor: Stephen Pintauro
NFS 260 - Diet and Disease (3 credits)
Examination of the physiologic, biochemical, and psychosocial basis of several disease states and the application of medical nutrition therapy in treatment.
DNFS required course.
Prerequisites: NFS 053, NFS 143, NFS 243, NFS 244.
Instructor: Haley Dienst
NFS 262 - Community Nutrition (3 credits)
Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation.
DNFS required course, istaken in spring semester of junior or senior year.
Prerequisites: junior or senior standing
Community Nutrition Syllabus.pdf
Instructor: Farryl Bertmann
NFS 263/BIOCHEM 263 - Nutritional Biochemistry (3 credits)
Nutritional Biochemistry is a comprehensive study of the metabolism of the macro-nutrients by humans with emphasis on hormonal control of biochemical pathways, nutritional and metabolic interrelationships and dietary disorders. The biochemistry of the micronutrients and vitamins will also be studied.
DNFS required course, is taken in spring semester of senior year.
Prerequisites: BIOC 205 or PBIO 185
Instructor: Robert Hondal
NFS 274 - Community Practicum (1 to 6 credits)
A required component of the curriculum for DNFS majors that is an on-site supervised work experience combined with a structured academic learning plan directed by an NFS faculty member, for which academic credit is awarded.
DNFS required course.
Prerequisites: Instructor permission. (not offered for graduate credit)
Community_Practicum_Syllabus.pdf
Instructor: Sylvia Geiger
NFS 283 - HACCP: Theory and Application (3 credits)
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.
NFS elective course.
Prerequisites: NFS 203 and instructor permission.
Instructor: Todd Pritchard
NFS 286 - DNFS Senior Seminar (1 credit)
Transitioning from college to the next step in a nutrition career is very exciting, but can also be confusing and stressful. This course is designed to help you through the process if identifying what you'd like to do with your dietetics degree after graduating from UVM and completing the required materials for that opportunity. The course will involve self-reflection, goal setting, applied writing, interview simulation and menorship from Dr. Lizzy as well as UVM MSD students and previous graduates.
DNFS required course
Prerequisites: Senior DNFS student
DNFS_Senior_Seminar_Syllabus.pdf
Instructor: Lizzy Pope
NFS 295 - Sustainable Food Purchasing: What is the Future for Food Services? (3 credits)
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.
NFS elective course.
Prerequisites: none.
Sustainable Food Purchasing Syllabus.pdf
Instructor: Sylvia Geiger
NFS 295 - Food Composition and Analysis (2 credits)
Food Chemistry is one of the three foundations for food science education and it is also an essential course for nutritional science. This course will analyze and discuss topics such as: water and its properties in food processing and food stability; carbohydrate chemistry, classification, and its roles in food processing and storage; lipids chemistry, lipid containing foods and lipid auto-oxidation; protein chemistry, structure, functionality and food protein quality evaluation; vitamins and minerals and their functions; processing damages to nutrients; food additives and their uses in foods; food flavor chemistry.
NFS elective course
Prerequisites: NFS 153, or instructor permission
Food_Composition_and_Analysis_Syllabus.pdf
Instructor: Mingruo Guo
NFS 295 - Understanding Eating Disorders (3 credits)
Exploring the etiology, diagnosis, and treatment of eating disorders including anorexia nervosa, bulimia nervosa, and binge eating disorder. Other specified feeding and eating disorders (OSFED) will also be discussed.
NFS elective course
Prerequisites: NFS 043, NFS 143, or instructor permission
Instructor: Dana Notte
NFS 310 - MSD Journal Club (1 credit)
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..
Prerequisites: Acceptance into MSD program.
Instructor: Amy Nickerson
NFS 311 - Supervised Practice I (4 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 (4 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 313 - Food Safety and Public Policy (3 credits)
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.
Food_Safety_and_Public_Policy_Syllabus.pdf
Instructor: Catherine Donnelly
NFS 350 - Nutrition and Food Sciences Seminar (1 credit)
Review of recent developments in nutrition and food science research. Offered in fall/spring
Prerequisites: NFS 243 and instructor permission.
Instructor: Stephen Pintauro
NFS 360 - Research Methods in Nutrition and Food Sciences (3 credits)
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 Practicum 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.
Instructor: Amy Nickerson