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167. Nutrition for Living. 1 hr. A study of nutrition concepts relating to health and human wellness. (HPR 1241, 1751)

272. Principles of Food Preparation. 2 hrs. Study of theories and techniques of food preparation and their effects on food products. (CC 1213)

+272L. Principles of Food Preparation Laboratory. 1 hr. Corequisite: NFS 272.

320. Nutritional Assessment. 2 hrs. Prerequisites: NFS 362; BSC 250, 251. Corequisite: NFS 320L. Identify techniques of basic assessment of the nutritional status of healthy individuals throughout the life cycle.

320L. Nutritional Assessment Laboratory. 1 hr. Corequisite: NFS 320. Develop skills in assessing and articulating the nutritional status of healthy individuals throughout the life cycle.

330. Communication Techniques in Nutrition. 2 hrs. Prerequisite: NFS 320, NFS 362. Corequisite: NFS 330L. Evaluation of methods of interviewing and counseling clients in nutrition and food selection.

330L. Communication Techniques in Nutrition Laboratory. 1 hr. Corequisite: NFS 330. Lab to accompany NFS 330. Students develop appropriate interviewing and counseling techniques in nutrition and food selection.

362. Nutrition. 3 hrs. Study of the body's need for foods, including the chemistry of digestion, metabolism, and nutritive requirements of the body during the life cycle.

365. Dietetic Professions: Practice and Research. 3 hrs. Study of the profession of dietetics and the application of research in the field of nutrition and dietetics.

385. Medical Nutrition Therapy I. 2 hrs. Prerequisites: NFS 272, 272L, NFS 320, NFS 362, BSC 250, BSC 251. Corequisite: NFS 385L. Medical nutrition therapy in health promotion, disease prevention, and menu planning and modification.

+385L. Medical Nutrition Therapy I Laboratory. 1 hr. Corequisite: NFS 385. Practical application of medical nutrition therapy to health promotion, disease prevention, and menu planning and modification.

410. Macronutrient Metabolism. 3 hrs. Prerequisites: CHE 420, NFS 362. The study of carbohydrates, protein and fat on human metabolism. Metabolic pathways are explored.

411. Micronutrient Metabolism. 3 hrs. Prerequisite: CHE 420, NFS 362. The study of specific effects of vitamins, minerals and water on human metabolism.

420. Lifecycle Nutrition. 3 hrs. Prerequisites: BSC 250, BSC 251, NFS 362. Study of the role of nutrition in health, growth and development at each stage of the life cycle.

425. Child Nutrition. 3 hrs. Prerequisites: minimum of one nutrition course. Study of eating patterns and nutritional needs of children and nutrition programs/services available to meet needs.

430. Experimental Foods. 3 hrs. Prerequisites: NFS 362 and CHE 251, 251L. Study of selected nutritional, chemical, physical and sensory properties of foods in relation to preparation procedures. Includes laboratory.

430L. Experimental Foods Lab. 1 hr. Corequisite: NFS 430. Developing the skills to test the chemical, physical, and sensory nature of foods.

445. Financial Management in Nutrition and Food Systems. 3 hrs. This course is designed to teach financial management skills required in multiple nutrition and food service system settings.

453. Maternal and Child Nutrition. 3 hrs. Prerequisites: NFS 320, 320L, NFS 362 ; BSC 250, 251. An examination of the role of nutrition in health, growth, and development during pregnancy, lactation, and childhood.

455. Nutrition and Weight Control. 2 hrs. Prerequisite: NFS 362. A study of the factors that cause weight gain with an explanation of the physiology involved and a critical review of weight reduction plans.

459. Geriatric Nutrition. 1 hr. Prerequisites: BSC 250, 251; NFS 320, 320L, and NFS 362. Nutrition in the aging population, including nutrient requirements, nutrition assessment, and nutritional care of the elderly.

+463. Community Nutrition. 3 - 6 hrs. Prerequisite: NFS 320, 320L, 330, 330L, 362, 453, 459, or permission of instructor. Study of nutrition assessment methodology and resources available within the community.

465. Seminar. 1 hr. Prerequisite: Senior status in Nutrition and Dietetics. Selected topics in nutrition. May be repeated for a total of 3 semester hours.

473. Child Nutrition Program Management. 3 hrs. This course will explore in depth the specific knowledge and skills needed in the management and supervision of multiunits in child nutrition programs.

475. Food Production Management. 3 hrs. This course is designed to provide the foundation knowledge and skills required in the operation of noncommercial foodservice establishments.

476. Food Production Management II. 3 hrs. Prerequisite: NFS 475. Study of the principles of organization and management applied to institutional food service.

477. Administrative Dietetics. 3-6 hrs. Prerequisite: NFS 476, ACC 200, MGT 300; permission of instructor. Study and application of management theory and techniques in the supervision of food service personnel.

480. Current Issues in Nutrition and Food Systems. 3 hrs. Prerequisites: NFS 465, 475, 485 and senior status. A study of current trends in applied nutrition with exact topics to vary.

485. Medical Nutrition Therapy II. 2 hrs. Prerequisites: NFS 330, 362, 385, 453. Corequisite: NFS 485L. Biochemical and physiological bases for dietary treatment of obesity and diseases of the gastrointestinal tract and liver.

+485L. Medical Nutrition Therapy II Laboratory. 1 hr. Corequisite: NFS 485. An application of MNT II through field trips to hospitals, mock charts, case studies, role playing, and videotaping.

486. Medical Nutrition Therapy III. 2 hrs. Prerequisite: NFS 485. Corequisite: NFS 486L. Biochemical and physiological bases for dietary treatment of cancer, children’s illness, and diseases of the heart, lungs, and kidneys.

+486L. Medical Nutrition Therapy III Laboratory. 1 hr. Prerequisite: NFS 485. Corequisite: NFS 486. Application of MNT III through case studies, role playing, and hospital visits.

490. Current Topics in Child Nutrition Programs. 3 hrs. This course will acquaint students with current issues and topics related to the management of USDA child nutrition programs.

492. Special Problems in Food and Nutrition. 1-4 hrs. Prerequisite: Senior standing and permission of the instructor. (Students undertaking a Seniors Honors Project will enroll in NFS H492.)

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