Nutritional Sciences (NS)

An indepth study of a specific area of nutrition in which significant recent advances have been made. Content varies with needs of student.

Prerequisites: Admission to Program or Permission Designed to introduce the student to the Profession of Dietetics. Students will learn about the Ameican Dietetics Association (ADA), educational pathways for dietetic professionals, and the importance of being professionally active. Standards of professional practice, the code of ethics, and several ADA position papers will be discussed.

Overview of handling and preparation of foods to promote safety, retain nutritive value and palatability; manipulation of protein, carbohydrate, fat in food development; composition of dietary components of foods as they relate to current us dietary guidelines and rdas.

Prerequisites: None Multi-level Course: NS 7153 This course is a three hour undergraduate lecture course that provides an overview of the normal nutrient requirements for healthy individuals at all ages throughout the human life cycle. Lectures emphasize the rationale for establishing these requirements and realistic means of meeting these requirements. The course focuses on disease prevention and health promotion throughout the life span. This course provides a letter grade.

Prerequisites: None Cross Listed: BIOC 5173 This course is an introduction to topics in organic chemistry and biochemistry that relate to the study of nutrition. Major topics include functional groups, enzymes, carbohydrates, lipids, proteins, and molecular biology. A major emphasis is given to metabolic pathways in energy production.

Prerequisites: Admission to Program or Permission This course is designed to provide an introduction to nutrition assessment, specifically looking at weight/ anthropometrics, dietary/alimentation, biochemical, clinical, drug nutrient interaction, and the Nutrition Care Process. It is intended to prepare the student for Medical Nutrition Therapy courses.

An indepth study of the nutrients (digestion, absorption, metabolism, rationale for requirements, effects of imbalances, interrelationships, current controversies and research trends) metabolic pathways; fluid and electrolyte balance; temperature regulation; body composition; nutritional assessment; physiology of hunger. Clinical correlations are presented with each topic.

Prerequisites: None Multi-level Course: NS 7223 This course is a three credit hour undergraduate course designed to develop the appropriate attitudes, knowledge, and skills necessary for effectiveness as a nutrition counselor and helping professional. The course provides a letter grade.

First in a series of three courses on diet and disease. Development of skill in designing therapeutic diets, assessing nutritional needs implementing appropriate nutritional support measures and interpreting diagnostic data. Nutritional management, nutritional intervention, and drug nutrients interaction studied in reference to disease states in adults, infants, and children with specific disease states. Clinical experience allow the student to apply classroom concepts in clinical setting.

Pre- or CO-requisites: Organic Chemistry and Admission to program in Nutritional Sciences Multi-Level Course: NS 5253 Food science is the study of foods as chemical compounds and the chemical reactions and physical changes which occur from production to consumption. Sensory evaluation technique uses and evaluation of data will also be discussed.

Prerequisites: None Multi-level course: NS 7254 The course content covers the principles of food service systems management. Topics to be covered include menu planning, purchasing, production, distribution, service, safety, sanitation, financial management, human resources management, and functions of management. Case studies to enhance learning and develop critical thinking skills will be used. In addition to the four hours of lecture, undergraduate students in the Coordinated Program in Dietetics engage in 1 hour of clinical practicum in quantity food production and management.

The student completes the management experience in the food service area including purchasing, food production, distribution and service areas. Participates in management of human, financial, material, physical, and operational resources in food service. Provides training and education to supportive personnel in food service in food and nutrition services management. conducts quality assurance control in food service.

An independent investigative study related to the practice of clinical dietetics is selected, planned, carried through, written, and presented; or an in-depth review of literature, written and presented.

Honors reading will consist of topics designated by the instructor in keeping with the student's major program. The topics will cover materials not usually presented in the regular courses. May be repeated; maximum credit six hours.

The projects covered in this course will vary. The content will deal with concepts not usually presented in regular coursework. May be repeated. Maximum credit six hours.

Will provide an opportunity for the gifted honors candidate to work a special project in the student's field. May be repeated; maximum credit six hours.

An interdepartmental course involving two or more instructors from different departments developed and approved by the honors program director and listed in each departmental honors program. Students are required to enroll in the colloquium under their major departmental number.

A study to enhance development of the knowledge and skills necessary for effectiveness as a nutrition counselor. Clinical experiences require the students to conduct individual and group nutrition counseling sessions.

Development of skills required in identifying nutritional status, providing nutritional intervention and management for patients with specific disease states. Clinical experiences allow application of classroom concepts in the corresponding clinical setting and communication via the medical chart with health care team.

Prerequisites: HES 2823 Introduction to Nutrition and NS 3246 Medical Nutrition Therapy I. Identification and application of best practice, evidence-methods for nutritional assessment and treatment of underweight, overweight, and obesity using the nutrition care process and models.

Prerequisites: None. Community Nutrition focuses on the promotion of good health through nutrition and the primary prevention of nutrition-related illness in the population.

Prerequisites: AHS 4571 Research Methodology This course serves as the senior capstone experience and is designed to culminate a student's undergraduate study. After training in the steps of the evidence analysis process used by the Academy of Nutrition and Dietetics, students will choose a topic related to area of practice, do a literature review to gather and classify evidence, critically appraise each article, summarize the evidence ability to apply evidence-based information to current dietetics practice.

Prerequisites: Medical Nutrition Therapy II One 1 hour didactic and 5 hours of clinical rotation where students experience patient care while under the guidance of a preceptor.

Prerequisites: NS 4133 Community Nutrition. The practicum experience for NS 4133. Students will spend 128 hours in various community nutrition settings. Students will conduct individual and group education, engage in community program delivery and interact with public health dietitians.

Prerequisites: None. May be repeated with change in topic, multiple enrollment in same term, maximum credit 6 hours. Problems will consist of topics in keeping with the student's major. Topics will cover materials not usually presented in the regular courses.

Prerequisites: HES 2823 Introduction to Nutrition. Focuses on unique aspects of aging that affect health and nutrition. Physiological, psychological, social, and financial changes place the elderly at risk for poor nutritional status. Complications, nutritional screening, assessment, complexity of caring, and government and community resources available will be discussed along with appropriate interventions.

Prerequisites: Admission to program in NS Department Practice in the handling and preparation of foods to promote safety, retain nutritive value and palatability. Students will manipulate protein, carbohydrate, fat, fiber and sodium in recipes.

May be repeated with change of subject matter; maximum credit three hours. Independent study of topics of student's choice is studied by review of literature or practice of clinical dietetics, written and presented.

Contracted independent study for topic not currently offered in regularly scheduled courses. Independent study may included library and or laboratory research and field projects.

In-depth study of specific areas of nutrition in which significant recent advances have been made. Content varies with needs of students; covers topics of interest to both majors and non-majors.

Prerequisites: The student will be in the final semester of the Master of Science non-thesis option in the Department of Nutritional Sciences. All other core courses in the MS non-thesis option curriculum are prerequisite courses, which are NS 5823, NS 5833, NS 5970 (1 hour), NS 5233, and BSE 5163. The student will write a literature review of a topic. While not required, one option is that review be prepared as a manuscript to a peer-reviewed journal. The student will also create a product, such as a protocol for a dietary treatment, a training video, or a screening/assessment tool.

In-depth study of nutrient metabolism and the relationships between nutrition, biochemistry and physiology. Evaluation of current nutritional controversies and research regarding nutrient requirements and metabolism.

Prerequisite: Permission. Introduces basic concepts of immunology. Includes a review of how diet influences the immune system and may contribute to the occurrence or prevention of allergies and selected conditions including cancer, autoimmunie problems, and cardiovascular disease.

Prerequisites: None Identification and application of best practice, evidence-methods for nutritional assessment and treatment of underweight, overweight, and obesity using the nutrition care process and models.

Prerequisites: Admission into program. The course explores past and present community and public health nutrition problems, programs, and policies. The course will cover health behavior theories, and nutritional epidemiology, and food assistance programs. Material covered will provide introductory information for PHN II.

Prerequisites: Medical Nutrition Therapy I or Permission. Second Course on diet and disease. Development of skills required in identifying nutritional status, providing nutritional intervention and management for patients with specific disease states.

In-depth review of selected topics and current controversies related to organization and management of food and nutrition services in an institutional setting.

In-depth review of addictive eating disorders: anorexia, bulimia, and compulsive overeating in terms of etiology, treatment modalities, consequences.

Prerequisites: Admission to MA, MS, or Ph.D. Program The curriculum is devoted to learning the design and analysis of scientific research studies and to prepare students for their thesis and to teach the student how to successfully review, interpret research results and apply in clinical settings, design research studies and to professionally present summarized research findings.

Prerequisites: Entrance into the NS Master of Science program or permission of instructor. This fully on-line course focuses on the unique aspects that affect the health and nutritional status of infants and young children aged 0-6 years. The complexity of caring for the changing nutritional needs of these children requires advanced expertise. This course will empower dietitians to acquire new skills related to health, well-being, and nutritional care of this special population.

Pre- or CO-requisites: Organic Chemistry and Admission to program in Nutritional Sciences Multi-Level Course: NS 3253 Food Science is the study of foods as chemical compounds and the chemical reactions and physical changes which occur from production to consumption. Sensory evaluation technique uses and evaluation of data will also be discussed.

Prerequisites: Introduction to Nutrition and Permission of Instructor. Focuses on unique aspects of aging that affect health and nutrition. Physiological, psychological, social, and financial changes place the elderly at risk for poor nutritional status. Complications, nutritional screening, assessment, complexity of caring, and government and community resources available will be discussed along with appropriate interventions.

Lectures and use of computer software address critical issues in the profession of dietetics.Topics covered include dietary analysis; estimation of energy requirements; planning weight loss regimens; menu management; forecasting; control of food waste; and financial impact of adapting software to food and nutrition services.

Nutritional, biochemical and physiological principles are studied in relation to treatment and prevention of selected disease states and/or nutritional support modalities and philosophies.

Provides the student with supervised practice in clinical, management and community dietetics. The student works under the guidance of the faculty and preceptors to provide nutrition care services and to develop the knowledge, skills, and philosophies necessary to become a competent entry-level dietitian.

Prerequisites: None Cross Listed: BSE 5553 This course provides graduate students with an understanding of the theoretical and practical considerations in the conduct of epidemiological studies related to nutrition and activity behavior and chronic disease (rather than food borne illnesses). The purpose of this course is to examine methodologies used in nutritional epidemiology studies, to review current state of knowledge related to behavior and chronic disease etiology. We will focus on study design, instrumentation and methodology and data analysis of nutrition and physical activity epidemiological studies. Course activities will be delivered in class and online.

In-depth review of obesity (definitions, assessment, causes, risks, treatment) with discussion of related research literature and current controversies.

Prerequisites: Biochemistry & Introductory Nutrition. A comprehensive survey of the nature and role of energy nutrients in human nutrition in health and disease.

Prerequisites: Biochemistry & Introductory Nutrition. A comprehensive survey of the nature and role of non-energy nutrients in human nutrition in health and disease.

May be repeated; maximum credit 6 hours. Detailed study of specific problems chosen with permission of instructor.

An in-depth review of advanced nutritional support modalities and philosophies as well as current controversies.

May be repeated with change of content; maximum credit 6 hours. Individual investigation and report of findings on selected problems in the major areas of human development.

The investigation of topics in nutrition, selected with permission of instructor.

Master's thesis research

May be repeated; maximum credit 6 hours. The opportunity is provided for students with above average grades to do individual library or laboratory work on special problems in nutrition not included in present courses.

Prerequisites: Permission from instructor required Pediatric Nutrition is a three hour credit graduate lecture nutrition course that focuses on preconception and prenatal nutrition, lactation, nutritional screening, assessment, growth and development, food patterns, chronic diseases and challenges of feeding children 0-6 years of age. The course is offered on-line and results in a letter grade.

Prerequisites: NS 5133 Public Health Nutrition I An introduction to the key concepts of nutrition program development and evaluation. Students will be given an opportunity to apply models for developing theory-based health programs and plan a program evaluation. This is a hybrid course; it combines independent learning projects with class room lectures, presentations, and field work.

Prerequisites: Permission required from instructor Is a three hour graduate lecture course that focuses on nutrition care and treatment in oncology. Topics covered include, nutritional screening and assessment, requirements, support, and strategies to combat the side effects and complications of cancer treatment. The course is offered online and results in a letter grade.

Prerequisites: Accept. to Program or Permission. This course will address the role of nutrition in enhancing exercise performance. Topics include the principles of energy metabolism during aerobic and anaerobic exercise; biochemical roles of macronutrients, vitamins, and minerals; endocrine and immunological alterations with exercise and diet; fluid balance; sports supplements; and planning diets for athletes.

Prerequisites: Successful completion of NS 7113, or instructor permission. Applied Pediatric Nutrition is a course that focuses on the nutritional needs of infants and children from the prenatal period through adolescence through the lens of interprofessional care. Topics include nutrition assessment, malnutrition, breast-feeding, infant nutrition, growth and development throughout childhood, developmental disabilities, feeding patterns, and weight management. (F, Sp, Su I)

Prerequisite: Admission into the Master of Arts in Dietetics Program. Designed to introduce the student to the Profession of Dietetics. Students will learn about the American Dietetic Association (ADA), educational pathways for dietetic professionals, and the importance of being professionally active. Standards of professional practice, the code of ethics, and several ADA position papers will be discussed.

Prerequisites: Enrolled in a Nutritional Science Certificate program, or instructor permission. An overview of nutritional applications in health and patient care explored through an interprofessional lens. Students will review foundational concepts in nutrition science, learn methodologies for nutrition risk screening and assessment, apply therapeutic nutrition interventions, and reflect on their role and individual scope of practice in nutrition care delivery. (F, Sp, Su I)

Prerequisites: None NS 7121 is a one credit hour practicum designed to develop the appropriate attitudes, knowledge, and skills necessary for effectiveness as a nutrition counselor and helping professional. The student will observe, practice and evaluate a variety of counseling-related activities designed to develop skills necessary for effective nutritional counseling.

Prerequisites: Successful completion of NS 7113 and NS 7103, or instructor permission. This course focuses on the nutritional care of high-risk infants within the context of clinical practice. Students from various disciplines will develop knowledge and skills to collaboratively identify and address nutritional needs for neonates. (F, SP, SU I)

Prerequisites: Admission into the Masters of Arts in Dietetics Program. Crosslisted: NS 3133. This course is an overview of food purchasing, storing, preparation, and cooking methods. This course will also focus on food consumption, nutritional values of foods, promotion of food safety, and retention of nutritive values and palatability. This information will be related to the Dietary Guidelines for Americans and the Food Guide Pyramid.

Prerequisites: Successful completion of NS 7113 and NS 7103, or instructor permissions. This course focuses on applied nutrition for children with feeding difficulties or disorders. Covered topics will include therapeutic diet modifications, behavioral approaches, and nutrition support. Students from various disciplines will collaboratively develop and implement appropriate interventions through an interdisciplinary lens. (F, SP, SU I)

Prerequisite: None Multi-level course: NS 3153 This course is a three hour lecture graduate course that provides an overview of the normal nutrient requirements for healthy individuals at all ages throughout the human life cycle. Lectures emphasize the rationale for establishing these requirements and realistic means of meeting these requirements. The course focuses on disease prevention and health promotion throughout the life span. This course provides a letter grade.

Prerequisites: Admission to Program or Permission This course is designed to provide an introduction to what information to gather for a nutrition assessment. Client history, biochemical data and medical procedures, anthropometrics, nutrition focused physical exam, and food and nutrition history domains will be covered. Application will include the 4 steps of the Nutrition Care Process.

Prerequisites: Admission into program NS 7212 course content covers the principles of food service systems. Topics to be covered include menu planning, purchasing, production, distribution, service, and food safety. Case studies to enhance learning and develop critical thinking skills will be used. (Spring)

Prerequisite: None NS 7213 course content covers the principles of managing a food service system. Topics to be covered include financial management, human resources management, and functions of management. Case studies to enhance learning and develop critical thinking skills will be used.

Prerequisites: NS 7121 NS 7222 is a two credit hour lecture graduate level course. The course is designed to develop appropriate attitudes, knowledge, and skills necessary for effectiveness as a nutrition counselor and allied health professional. The course provides a letter grade. Students must also concurrently enroll in NS 7121, Nutrition Counseling Practicum. ((Spring)

Prerequisites: NS 7113 and one of NS 7103 or NS 7243 or NS 7613, or instructor permissions. This course will explore special topics in applied nutrition to enhance application to patient care in interprofessional practice. Topics include weight stigma in healthcare, nutrition in aging, cross-cultural perspectives in nutrition, immunonutrition, and nutrition in neurology. (F,SP,SU I)

Prerequisites: Accepted in Applied Nutrition Certificate and completion of NS 7113, or instructor permission. In this course, nutritional, biochemical, and physiological principles are applied to the prevention and treatment of selected disease states. Guidance for therapeutic nutrition protocols will be provided with the scope of practice of each health profession for adult patients. (F, SP, SU I)

Prerequisites: Admission into the Master of Arts in Dietetics Program. This course introduces the concept of total nutrition care of individuals with specific disease entitities and emphasizes the appropritate therapeutic nutritional regimen and rationale.

Prerequisites: Admissions to program After training in the steps of the evidence analysis process used by the Academy of Nutrition and Dietetics, students will choose a topic related to area of practice, do a literature review to gather and classify evidence, critically appraise each article, and summarize the evidence to apply evidence-based information to current dietetics practice.

Prerequisites: NS 7113 and NS 7613, or instructor permission. This course addresses nutritional concepts and applications to injury prevention and rehabilitation through an interprofessional lens. Students from various health disciplines will collaboratively develop and implement nutrition interventions for athletes and patients for optimal post-injury recovery. (F, SP, SU I)

Prerequisites: Admission into program Practice in the handling and preparation of foods to promote safety, retain nutritive value and palatability. Students will manipulate nutrients in recipes. Students will develop and implement a week-long summer camp to teach children about nutrition.

Prerequisites: Bachelor's Degree and completion of a Didactic Program in Dietetics. Provides the student with supervised practice in clinical, management, and community dietetics. The student works under the guidance of the faculty and sponsoring dietitians to provide nutritional care services and to develop the knowledge, skills, and philosophies necessary to become a competent entry-level dietitian.

Prerequisites: Nutrition Assessment This is a supervised practice practicum where the student applies what they have learned in the didactic equivalent each week. Students will learn how to interview patients, collect appropriate data and form a nutrition care plan.

Prerequisites: Accepted into Appl Sports Nutr certif & completion of NS 7113 or instructor permission. This course will address the role of nutrition in enhancing exercise performance through collaboration among health professionals. Topics include the principles of energy metabolism during aerobic and anaerobic exercise, dietary requirements for athletes, roles of macronutrients, vitamins, and minerals, fluid balance and sports supplements. (F, SP, SU I)

Prerequisites: Nutrition Assessment This is a supervised practice practicum where the student applies what they have learned in the didactic equivalent each week. Students will learn how to interview patients, collect appropriate data and form a nutrition care plan.

Prerequisites: Food and Nutrition Services Management In the Food and Nutrition Services Management Practicum, the student participates in all areas of food service (purchasing, production, distribution) and management (human, financial, material, operational) in the Food Service Department of the facility. In addition, the student provides training and education to support personnel and completes projects for the assigned facility.

Prerequisites: Nutrition Counseling, Public Health Nutrition I, Public Health Nutrition II The Community Nutrition Practicum is a five credit hour course comprised of community nutrition supervised practice experiences. Students will participate in a variety of community-based nutrition programs (including WIC, school-aged children, renal, wellness) under the supervision of a preceptor. Students will conduct nutritional counseling, group nutrition education, and develop nutrition education materials.