Term: Spring 2022

Subject: Nutrition and Food Sciences

NFS 034 - Servsafe Certification Course

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

NFS 043 - Fundamentals of Nutrition

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.

NFS 053 - Basic Concepts of Foods

Introduces the basic concepts of food central to the disciplines of nutrition, food science and food systems. Introduces these basic concepts in the same way as everyday Americans - through the process of meal preparation.

NFS 072 - Kitchen Science

Integrated lecture-lab course that explores the scientific concepts underlying why foods do what they do in the kitchen. Applications include topics such as ice cream, gluten, and molecular gastronomy. Labs and final project provide opportunities to design, conduct, and evaluate experiments investigating culinary phenomena.

NFS 073 - D2:SU:Farm to Table: Food Sys

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

NFS 095 - Special Topics

Introductory level special topics courses.

NFS 114 - Human Health in the Food Syst

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.

NFS 153 - Principles of Food Technology

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.

NFS 154 - Principles Food Technology Lab

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 153, or concurrent enrollment in NFS 153, organic chemistry; Department majors only.

NFS 156 - Deadly Food: Outbreak Investig

Investigates how U.S. public health officials discover, investigate, and solve foodborne outbreaks. Introduces common pathogens and foods involved in outbreaks in the U.S., the laboratory and investigative methods officials use to solve the outbreaks, and the government agencies involved. The second half of the semester will focus on case studies. Pre/Co-requisites: NFS 153 or MMG 101 or ASCI 001, or Instructor permission.

NFS 195 - Intermediate Special Topics

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.

NFS 198 - Undergraduate Research

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.

NFS 243 - Advanced Nutrition

Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition. Prerequisites: NFS 043, ANPS 019, NFS 183 or PBIO 185; minimum Junior standing. Spring.

NFS 244 - Nutr in Hlth & Disease Prevntn

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 143; minimum Junior standing.

NFS 250 - Foodservice Systems

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.

NFS 262 - Community Nutrition

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: Minimum Junior or Graduate standing. Spring.

NFS 274 - Community Practicum

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.

NFS 283 - HACCP: Theory & Application

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.

NFS 286 - NFS Senior Seminar

Designed to help students through the process of identifying what they'd like to do with their dietetics degree after graduating from UVM, as well as prepare students to complete the required materials for future opportunities. Prerequisites: Dietetics, Nutrition and Food Sciences major; Senior standing.

NFS 291 - Teaching Assistantship

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.

NFS 295 - Advanced Special Topics

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.

NFS 296 - Internship

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.

NFS 311 - Supervised Practice I

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.

NFS 390 - Master's Project Research

Final project under the direction of a graduate faculty mentor. Prerequisite: Nutrition and Food Sciences non-thesis Graduate Student, Instructor permission.

NFS 391 - Master's Thesis Research

Final research thesis under the direction of a graduate faculty mentor. Prerequisite: Nutrition and Food Science graduate students only.

NFS 392 - Evidence-based Practice Prjct

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: Successful completion of the first year of the Master in Dietetics program.