(Also offered as ANSC 160.) Second semester. Three credits. 

An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.

Either semester. Three credits.

An introduction to the principles and concepts of nutrition with emphasis on the nature and function of carbohydrates, fats, proteins, minerals and vitamins, and their application to the human organism. 
CA 3.

Second semester. Three credits. Lammi-Keefe

Social, cultural, and economic factors affecting food intake and nutritional status. Includes contemporary topics such as world food problems, hunger in the United States, dieting and eating disorders, health foods and vegetarianism. CA 4.

Either semester. One credit. One class period and one 2-hour discussion/laboratory every other week. Concurrent enrollment in NUSC 165 required. Clark

Lectures, discussions, and laboratory exercises to complement topics from NUSC 165. Primarily for, but not restricted to, honors students.

Either semester. Credits, prerequisites, and hours as determined by the Senate Curricula and Courses Committee. May be repeated for credit with a change in topic. 

First semester. Three credits. Prerequisite: NUSC 165. Open to sophomores or higher. Ferris

Nutritional needs and consequences of nutritional deficiencies throughout the life cycle: periconception, pregnancy, lactation, childhood, adolescence and aging. Maternal and child public health issues in the developed and developing world.

Second semester. Three credits.Recommended preparation: 
MCB 203 or 204. Dzurec

Chemical, physical, microbiological, and legal aspects of food production, preservation and processing. Safety, aesthetics and nutrition topics included.

Second semester. Two credits. One class period and one 2-hour laboratory period. Consent of instructor required. Recommended preparation: NUSC 212.

Flavor, color, texture, viscosity and consistency, enzyme reactions, and processing. Field trips.

First semester. Three credits. Prerequisite: NUSC 165. Recommended preparation: CHEM 141 or 243. Fernandez

Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelf-life, and nutrient content.

First semester. One credit. One 3-hour laboratory period. Prerequisite: NUSC 165 and concurrent registration in NUSC 233. Recommended preparation: CHEM 141 or 243. Enrollment restricted to Nutritional Sciences and Allied Health Dietetic majors. Open to others by consent if space is available. Fernandez

Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation. A fee of $20 is charged for this course.

Second semester. Three credits. Prerequisite: NUSC 165 and MCB 203 or 204. Clark

Function and metabolism of carbohydrates, proteins, fats, minerals, and vitamins.

Second semester. One credit. Prerequisite: ENGL 105 or 110 or 111 or 250. NUSC  236 must be taken  concurrently. Open only by consent of instructor. 

 A writing-intensive class that emphasizes both style and content consistent with the discipline of Nutritional Science.
 

Second semester. One credit. One class period and one 2-hour laboratory, every other week. Prerequisite: NUSC 165. Recommended preparation:  MCB 203 or 204, PNB 250 or 265. Enrollment restricted to Nutritional Sciences and Kinesiology majors. Clark

Anthropometry, clinical, and biochemical techniques for assessment of human nutritional status.

First semester. One credit. Shanley

Overview of the profession of dietetics, including clinical, community, and food service management. Portfolio development will be introduced. Not open for credit to students who have passed NUSC 298 when entitled Profession of Dietetics.

Second Semester. Three credits. Prerequisite: NUSC 165 and PNB 250 or 265. Rodriguez

Basic nutrition principles. Physical activity, exercise, sport performance and consequences of nutritional ergogenic aids.

First semester. Two credits. Two class periods. Prerequisite: NUSC 200.

Readings dealing with utilization and metabolism of nutrients in the human body, with particular emphasis on understanding research methodology.

First semester. Three credits. Prerequisite: NUSC 241. Recommended preparation: MCB 203 or 204. Rodriguez

Metabolic basis for medical nutrition therapy. Enteral and parenteral nutrition. Pathology of disease. Role of dietary management of disease.

First semester. One credit. Prerequisite: NUSC 241. NUSC 265 must be taken concurrently. Rodriguez

Case studies and presentations. Medical terminology. Practical aspects of medical nutrition therapy administration.

First semester. Three credits. Prerequisite: NUSC 200 which may be taken concurrently. Perez-Escamilla

Role of community structures, agencies, services and the professional nutritionist in community health.

Second semester. Three credits. Two class periods and one 2-hour laboratory/discussion period. Prerequisite: ENGL 105 or 110 or 111 or 250. Recommended preparation: AH 244 or MGMT 201, NUSC 233, 235.  Shanley

Quantity food procurement, preparation and distribution; recipe standardaztion; sanitation and safety; portion and quality control; food cost control; computer applications; and personnel management. A fee of $20 is charged for this course.

First semester. Three credits. Two class periods and one 2-hour laboratory/discussion period. Prerequisite: NUSC 270W. Shanley

Institutional menu development; cost and budgeting; recipe analysis and adaption; equipment layout and design; personnel management; communications skills; computer applications; marketing and merchandising; food delivery systems. A fee of $20 is charged for this course.

Either semester. One to six credits. Prerequisite: NUSC 270W. Consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major. Shanley

Application of principles of food service management. Supervised  placement.

Either semester. One to six credits. Prerequisite: NUSC 165. Recommended preparation: NUSC 267. Consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major. Ferris, Perez-Escamilla

Supervised field work with community nutrition education or problem-solving. Readings and reports

Second semester. One credit. One class period. Prerequisite: NUSC 200. May be taken twice.

Review, evaluation, and oral and written presentation of contemporary nutrition issues.

Either semester. Three credits. Hours by arrangement. Prerequisite: Open only by consent of honors advisor and department head; enrollment limited to Nutritional Sciences honors students.  ENGL 105 or 110 or 111 or 250. 

Either semester. Credits and hours by arrangement. May be repeated for credit with a change of topic. Consent of instructor required.

Topics and credits to be published prior to the registration period preceding the semester offerings.

Either semester. One to three credits. Consent of instructor and department head required. No more than six credits of experience or independent study may apply toward the major.

Individual study and research with faculty. Written report.