Comprehensive study and experimental laboratory investigation of food constituents with a focus on chemical and physiochemical properties and reactions, including sensory evaluation, microbial safety, and food preservation.

History of the profession and the skills and functioning of nutrition and dietetics professionals. Prepares students for their undergraduate major and for entrance into the supervised practice.

Scientific approach to the essential nutrients for human growth and development. Macronutrients, micronutrients, and human metabolism have details coverage; a computer diet analysis is conducted.

Introduction to meal service in the setting of the home, institutions, childcare, and restaurants. Management of meal planning, preparation, and service. Emphasis on equipment usage and maintenance and time, money, and nutrient management.

Introduction to the Nutrition Care Process (NCP) with an emphasis on the Nutrition Assessment and Nutrition Diagnosis components of this standard protocol, including application of nutrition-focused physical assessment. Medical terminology pertinent to the NCP will also be discussed.

Survey of basic nutrition and current issues focusing on personal nutrient needs. Not open to nutrition sciences majors, minors or other students who have taken NUTR 2351.

Nutrition counseling and education strategies that can be used for dietary behavior change, emphasizing practical aspects of nutrition counseling.

Investigation of the composition, functional properties, and reactions of food components. The study of chemical-physical changes which result from processing materials comprising foods. Study of experimental techniques for product development.

In-depth study and proficiency testing of the nutrition care process, medical vocabulary, medical records, clinical math, diabetes, and cardiovascular disease.

Quality food production techniques, procedures, and management of meals serving fifty or more people. The function and methods of food management (for profit) will be emphasized in this course.

Supervised field experiences in nutrition education and program delivery. A minimum of one hour each week is required in a seminar setting. May be repeated for a maximum of 4 credit hours.

Professional aspects of nutritional sciences with concentration on ethics, credentialing, communications, marketing, and public policy techniques.

Nutritional needs of individuals as they progress through the life cycle from birth through aging, with considerations of concomitant problems.

World hunger as a major international problem. The effects of malnutrition on growth, health, and economic output will be examined.

Nutritional concepts for individuals and team sport participants across the life cycle with a particular focus on selection of optimal dietary approaches as related to performance needs, maximizing performance, body comparison, energy balance, and unique nutrient needs for specific sport participants. Food and nutrition quackery in sports will also be addressed.

Nutrients and their roles in human health. Emphasis on trends in nutritional research.

In-depth study of various disease states with a focus on pathophysiology and evidence-based medical nutrition therapy interventions. Field experience in clinical dietetics is required.

Current issues in nutrition, food science or food production can be explored through seminars, special topics, and practicums. May be repeated with different content for a maximum of 6 semester hours.