Nutritional Sciences (NUSC) 

Nutritional Sciences (NUSC) Undergraduate Program Coordinator: Professor Hedley Freake Department Office: Room 214, Roy E. Jones Building For major requirements, see the College of Agriculture, Health and Natural Resources section of this Catalog. 1030. Interdisciplinary Approach to Obesity Prevention (Also offered as AH 1030.) Three credits. Prerequisite: Open to freshmen and sophomores in the Honors Program. Explores the biology of obesity including genetic predispositions and behaviors that increase obesity risk (dietary, physical activity, social, psychological), the obesigenic environment, including how communities are physically built, as well as the economic relationship to obesity risk, and policy and ethical implications for obesity prevention. Multi-level obesity prevention approaches that involve the individual, family, organization, community, and policy. CA 3. 1161. Husky Reads: Introducing Food and Nutrition to Children through Reading (Also offered as EDLR 1161.) One credit. This course may be repeated with change of activity and/or skill level; not to exceed three credits towards the major for students in Nutritional Sciences. Supervised fieldwork and experiential learning in nutritional literacy for preschoolers and young children, geared to individual, dual, and team activities. Readings and reflections. 1165. Fundamentals of Nutrition 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. 1166. Honors Colloquium in Nutrition One credit. One class period and one 2-hour discussion/laboratory every other week. Concurrent enrollment in NUSC 1165 required. Lectures, discussions, and laboratory exercises to complement topics from NUSC 1165. Primarily for, but not restricted to, honors students. 1167. Food, Culture and Society Three credits. 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-INT. 1195. Special Topics Lecture Credits, prerequisites, and hours as determined by the Senate Curricula and Courses Committee. May be repeated for credit with a change in topic. 1245. Introduction to Dietetics One credit. Prerequisite: Open only to CAHNR students, others with consent. Not open for credit to students who have passed NUSC 2245 or 3245. Introduction to the profession of dietetics, including clinical, community, and food service management. Dietetic internship application preparation. 1645. The Science of Food

Nutritional Sciences (NUSC)  (Also offered as ANSC 1645.) 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. 1693. International Studies in Nutritional Sciences Variable credits (1-15). Hours by arrangement. Prerequisites: Open to sophomores or higher; open only with consent of department. May be repeated for credit. Coursework undertaken within approved education abroad programs. 2200. Nutrition and Human Development Three credits. Prerequisite: NUSC 1165. Nutritional needs and consequences of nutritional deficiencies throughout the life cycle: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging. Maternal and child public health issues. 2241. Nutritional Assessment One credit. One class period and one 2-hour laboratory, every other week. Prerequisite: NUSC 1165. Recommended preparation: MCB 2000 or 3010; PNB 2250 or 2265. Enrollment restricted to Nutritional Sciences and Kinesiology majors. Anthropometry, clinical, and biochemical techniques for assessment of human nutritional status. 3150. Medical Nutrition Therapy I (Also offered as DIET 3150.) Three credits. Prerequisite: MCB 2000; PNB 2264, 2265; NUSC 1165; open only to Dietetics majors and NUSC Didactic Program students; open to juniors or higher. Introduction to the nutrition care process, nutrition assessment, planning of special diets, and applications of medical nutrition therapy to selected disease states and conditions. 3171. Husky Nutrition I Three credits. Prerequisite: NUSC 1165; instructor consent. Lecture and experiential learning in pre-schools where students conduct learning activities about reducing sweetened beverage consumption. Lecture, applied learning laboratory, supervised field work with community nutrition education and problem-solving. Readings, discussion and reflections. 3172. Husky Nutrition II Three credits. Prerequisite: NUSC 1165; instructor consent. Lecture and learning laboratory, with supervised field work in providing healthy nutrition education in community settings. Readings, quizzes, discussions, reflections and a term paper. 3180. Experience in Community Nutrition One to six credits. Prerequisite: NUSC 1165 and 3230; open to juniors or higher; consent of instructor required. May be repeated for credit. No more than six credits of experience or independent study may apply toward the major. Supervised fieldwork with community nutrition education or problem-solving. Readings and reports. 3230. Community Nutrition (Also offered as DIET 3230.) Three credits. Prerequisite: NUSC 2200; open to Dietetic majors; NUSC majors, and AHS majors; juniors or higher, others by consent. Not open to students who have passed NUSC 3267. Role of community structure, agencies, and resources in community health relating to nutrition. 3233. Food Composition and Preparation Three credits. Prerequisite: NUSC 1165. Recommended preparation: CHEM 2241 or 2443.

Nutritional Sciences (NUSC)  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. 3234. Food Composition and Preparation Laboratory One credit. One 3-hour laboratory period. Prerequisite: NUSC 1165, CHEM 2241 or 2443 and concurrent registration in NUSC 3233. Enrollment restricted to Nutritional Sciences and Allied Health Dietetic majors. Open to others by consent if space is available. Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation. 3245. Profession of Dietetics One credit. Prerequisite: NUSC 1245; open only to Nutritional Sciences Didactic Program students; others with consent. Not open for credit to students who have passed NUSC 2245. Overview of dietetic internships and application process. Resume writing, job placement, ethics and dietetics. 3250. Medical Nutrition Therapy II (Also offered as DIET 3250.) Three credits. Prerequisite: DIET 3150 or NUSC 3150; open only to Dietetics majors and Nutritional Sciences Didactic Program students; juniors or higher. Continuation of Medical Nutrition Therapy I. Further investigation of the interrelationships of physiology and biochemistry of disease and dietary intervention. 3271. Food Services Systems Management Laboratory/Discussion Two credits. Two 2-hour laboratory/discussion periods. Prerequisite: NUSC 3233 and 3234; open only to Nutritional Sciences students enrolled in NUSC 3272. Laboratory/discussion of quantity food preparation, recipe modification, cost analysis, recipe nutrient analysis and application of food sanitation. 3272. Food Service Systems Management I (Also offered as DIET 3272.) Two credits. Two class periods. Prerequisite: NUSC 2200; open only to juniors or higher Dietetics and Nutritional Science majors. Recommended preparation: NUSC 3233, 3234. Not open to students who have passed NUSC 3270. Quantity food procurement, preparation and distribution; recipe standardization and menu development; sanitation and safety; portion and quality control; systems approach and delivery systems. 3273. Cooking Techniques for Specialized Diets Two credits. Three-hour laboratory and one-hour discussion. Prerequisite: NUSC 3233, 3234, and 3272; open only to Nutritional Sciences students. Preparation and discussion of heart healthy, calorie controlled, gluten free, and vegetarian foods; food allergies, sugar substitutes, recipe modification and application of food sanitation. 3291. Nutritional Sciences Internship Variable credits (1-3). Hours by arrangement. Prerequisite: NUSC 1165 and 2200; open to juniors or higher; open to Nutritional Science majors with consent. May be repeated for credit up to a total of six credits. Students taking this course will be assigned a final grade of S (satisfactory) or U (unsatisfactory). 3693. International Studies in Nutritional Sciences Variable credits. Hours by arrangement. Prerequisite: Open only with consent of department; open to sophomores or higher. May be repeated for credit up to a total of 15 credits. Variable topics. Coursework undertaken within approved study abroad programs. 3782. Experience in Food Service Systems Management One to six credits. Prerequisite: Consent of instructor required. May be repeated for credit. No more than

Nutritional Sciences (NUSC)  six credits of experience or independent study may apply toward the major. Application of principles of food service management. Supervised placement. 3823. Experience in Medical Nutrition Therapy One to three credits. Prerequisite: NUSC 3150; consent of instructor required. No more than six credits of experience or independent study may apply toward the major. Rodriguez Mentored experiences in Medical Nutrition Therapy that include traditional (e.g., hospitals, long term care centers) and contemporary (e.g., wellness clinics, sports nutrition practice) placement with registered dietitians/nutritionists. 4236. Metabolism and Functions of Nutrients Four credits. Prerequisite: NUSC 1165 and MCB 2000 or 3010. Metabolism and functions of carbohydrates, proteins, fats, minerals, and vitamins. 4237W. Writing in Nutritional Sciences One credit. Prerequisite: ENGL 1010 or 1011 or 2011; open only by consent of instructor; NUSC 4236 must be taken concurrently. A writing-intensive class that emphasizes both style and content consistent with the discipline of Nutritional Science. 4250. Nutrition for Exercise and Sport Three credits. Prerequisite: NUSC 1165 and PNB 2250 or 2265. Basic nutrition principles. Physical activity, exercise, sport performance and consequences of nutritional ergogenic aids. 4260. Dietary Supplements and Functional Foods Three credits. Prerequisite: NUSC 1165; CHEM 2241 or 2443 or concurrent registration. Efficacy, safety, and regulations of dietary supplements and health-promoting foods. 4272. Food Service Systems Management II (Also offered as DIET 4272.) Two credits. Two class periods. Prerequisite: DIET/NUSC 3272. Not open to students who have passed NUSC 4270. Institutional menu development; cost and budgeting; equipment layout and design; personnel management; marketing and merchandising; purchasing and inventory control. 4294. Seminar One credit. One class period. Prerequisite: NUSC 2200. May be taken twice. Review, evaluation, and oral and written presentation of contemporary nutrition issues. 4295. Special Topics Credits and hours by arrangement. Prerequisite: Consent of instructor required. May be repeated for credit with a change of topic. Topics and credits to be published prior to the registration period preceding the semester offerings. 4296W. Senior Thesis in Nutrition Three credits. Hours by arrangement. Prerequisite: Open only by consent of honors advisor and department head; enrollment limited to Nutritional Sciences honors students; ENGL 1010 or 1011 or 2011. 4299. Independent Study One to three credits. Prerequisite: 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.