The University of Arizona  1993-95 General Catalog

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Nutritional Sciences (N SC)
Shantz Building, Room 309
(520) 621-1187

Professors Bobby L. Reid, Acting Head, James W. Berry (Emeritus),
Patsy M. Brannon, Mary Ann Kight, K.Y. Lei, John A. Marchello,
William F. McCaughey (Emeritus), Donald J. McNamara, Eugene
Nelson (Emeritus),  Franklin D. Rollins (Emeritus), Mitchell G.
Vavich (Emeritus), Charles W. Weber

Associate Professors Douglas L. Park, Ralph L. Price, Edward T.
Sheehan, Ann M. Tinsley

Assistant Professor Wanda Howell

The Department of Nutritional Sciences provides instructional
programs in all areas of nutrition and food safety. These
programs prepare students for careers in various phases of the
food industry, governmental regulatory and consumer agencies,
health care delivery systems, and for graduate study or
professional schools of medicine, dentistry, nursing, physical
therapy or veterinary medicine.

The department offers the degree of Bachelor of Science in
Agriculture with a major in nutritional sciences.

The Master of Science is offered with majors in food science,
dietetics, or nutritional sciences. For admission and degree
requirements, please see the Graduate Catalog.

Curricular Requirements:
Undergraduate majors must complete the general education
requirements as described in the College of Agriculture section
of this catalog. Courses in four of the five required study areas
must be selected from a departmentally approved list. Consult a
departmental advisor for details.

The major in nutritional sciences: Students are required to
complete the following courses for the major--ENGL 101, 102 or
103H, 104H; 308; COMM 100, 102; MATH 117R/S; MIS 111 or PL S 220;
EXSS 201, 202; MIC 205; PHYS 102a, 180a; CHEM 103a-103b, 104a-
104b, 241a-241b, 243a-243b; ECON 201a; AREC 242; N FS 208, 251,
301, 340, 408, 441, 460; STAT 263. Select upper-division
electives to achieve total required by the University.

Dietetics Specialization: (Approved Plan IV ADA) Course
requirements in the nutritional sciences major with the
specialization in dietetics are N FS 340, 358, 440, 443, 458; ED
P 310; hlth 381; MAP 330 or 305; ANTH 102; PSYC 101 or SOC 101.
Specialization in dietetics leads to application for internship
credentials from the American Dietetic Association. The
department maintains cooperative arrangements with the University
Medical Center and other health care and educational facilities.

Nutrition Specialization: Course requirements in the nutritional
sciences major with the specialization in nutrition are PHYS
102b, 180b; MATH 118, 124 or 125a; CHEM 322, 323; 6 units from
Individuals, Societies, and Institutions. Students preparing for
graduate studies are urged to conduct a research project under N
FS 499. Specialization in nutrition provides an excellent
background for graduate study in nutrition, biochemistry, or
other health-related fields. It is not intended as a terminal
degree.

The department offers students the opportunity to minor in
nutritional sciences. The minor requires at least 20 units of
credit to include 12 units of upper-division courses. Students
would be expected to have prerequisites and/or supporting courses
that may be required for the courses in the minor.

The minor in nutritional sciences: 101, 208, 251, 301; 11 units
from the following; 238, 310 or 340, 411, 443, 447, 448, 499 (1-3
units).

Minors available from various colleges are optional. Consult an
advisor.

The department participates in the honors program.

101. Nutrition, Food, and You (3) I II Current concepts and
controversies in nutrition and food safety; practical
applications. Designed for nonmajors and for majors with no
previous work in nutrition.

102H. Nutrition, Food, and You (1) I Current concepts and
controversies in nutrition and food safety. Interpretation and
critical analysis of hypotheses, experimentation and risk/benefit
in nutrition and food science. This honors course is taken
concurrently with the honors section of 101. Students earn one
credit for additional seminar time and projects done with faculty
outside of class.

197. Workshop
a. Fitness, Nutrition and Food Technology: Issues and Answers (1)
S Field trips. Offered only through Horizons Unlimited Summer
Program.

208. Nutrition and Metabolism (3) I II Integration of the various
effects of nutrition on metabolism and physiologic activities at
the cellular, tissue, organ and system level in the human. To
prepare a student with a background in chemistry for advanced
study in nutrition. P, MCB 181; P, CR, CHEM 241a.

220. Microcomputing Applications (3) I II (Identical with ABE
220)

238. Theories of Biological Aging (2) II Introduction to aging in
man and lower animals; nutritional, immunologic, neurologic and
genetic effects on the aging process. P, beginning course in
biology. (Identical with GERO 238)

251. Fundamentals of Food Science (3) I Scientific principles of
food production, preservation, and ingredient interactions. P,
101, CHEM 103b, and CR, CHEM 241a.

280. Science of Meat and Meat Products (3) I II (Identical with
AN S 280)

301. Nutrition and the Life Cycle (3) II Role of nutrients in
human development. Physiological bases for changes in nutrient
requirements throughout the life cycle (pregnancy, lactation,
infancy, childhood, adolescence and aging). P, 208 (majors); 101
(nonmajors); MCB 181.

310. Principles of Human Nutrition in Health and Disease (3) I
Application of basic nutritional principles in the selection of
normal and therapeutic diets; designed for students in the health
sciences. P, CHEM 101b, 102b.

340. Introduction to Diet Therapy (3) I Food composition,
principles of interviewing and counseling, cultural aspects of
diets, energy requirements, major diseases requiring diet
therapy. P, 201; CHEM 103b, 104b.

358. Institution Food Management (3) II Quantity food preparation
and service, factors affecting food purchasing, storage and
inventory; menu planning for institutions, management of time and
labor and use of institution equipment, equipment selection and
maintenance. 2R, 3L. P, 101, 251.

396H. Honors Proseminar (3) I

408. Human Nutrition (3) I Concepts of the physiology and
biochemistry of nutrients and nutrient homeostasis in humans. P,
BIOC 460, PSIO 480, 481. Lei Writing-Emphasis Course* for
nutritional sciences major.

411. Consumer Issues in Nutrition (3) S Effects of misinformation
and fraud on nutritional status, general health and family
economic means. P, 101 or 301, ECON 201a or 201b. (Identical with
MCS 411 and HE E 411)

440. Nutritional Assessment and Management (4) I Methods and
procedures in nutritional care applied in the clinical setting.
Biochemical, clinical and dietary data collecting and analysis.
Development of nutritional care plans to include formulations and
planning for parenteral and enteral support. 2R, 3L. P, 340; CR
408.

441. Therapeutic Nutrition (4) II Therapeutic principles of
nutrient acquisition and utilization, including modification of
the diet, for selected disease and/or deficiency states; factors
of importance in client/patient care, rehabilitation and
education. P, 408. May be convened with 541.

443. Community Nutrition (2) II Nutritional status assessment in
the community setting; review of ongoing community programs in
government and private agencies; analysis of requirements and
role of community nutritionist; nutrition projects and grant
writing. Field trips.

447. Perspectives in Geriatrics Laboratory (1) II (Identical with
PHPR 447) May be convened with 547.

448. Perspectives in Geriatrics (2) II (Identical with PHPR 448)

458. Food Service Organization and Management (3) I Organization
and management of food service systems; responsibilities of
management for leadership, sanitation, maintenance, and care of
food service plant and its equipment. P, 358.

459. Sensory Evaluation of Food (3) II 1993-94 Fundamentals of
taste, odor, color, and rheology perception as related to food;
design and methodology of small-panel and consumer-panel testing.
2R, 3L. May be convened with 559.

460. General Biochemistry (5) I II (Identical with BIOC 460)

463. Food Analysis (3) II 1993-94 Laboratory procedures for
chemical and physiochemical analysis of food products. 1R, 6L.
May be convened with 563.

468. Food Processing (3) I 1993-94 Refrigeration, freezing,
dehydration, heating, fermentation  and pickling, irradiation and
addition of chemicals, as they apply to food preservation and
processing, retention of nutritive value, flavor, appearance and
safety. P, CHEM 241b, MIC 205.

470. Food Microbiology and Sanitation (3) II 1994-95 Microbiology
in processing and handling of foods; relation of microorganisms,
insects, and rodents to design and function of processing and
handling equipment. P, MIC 317. (Identical with MIC 470) May be
convened with 570.

471. Food Microbiology and Sanitation Laboratory (2) II 1994-95
Laboratory procedures for assessment of sanitary quality of
foods. P, 470 or CR. (Identical with MIC 471) May be convened
with 571.

*Writing-Emphasis Courses. P, satisfaction of the upper-division
writing-proficiency requirement (see "Writing-Emphasis Courses"
in the Academic Policies and Graduation Requirements section of
this catalog).

520. Advanced Nutritional Science (3) I Advanced physiology and
biochemistry of nutrients with emphasis on present knowledge and
current research topics in nutritional sciences. P, BIOC 460 or
462a.

540. Advanced Dietetics (3) I Nutrition and metabolism in patient
care as applied by the advanced-level practitioner. Open to
majors in nutritional sciences only.

541. Therapeutic Nutrition (4) II For a description of course
topics, see 441. Graduate-level requirements include an in-depth
research paper on a current topic. P, 408. May be convened with
441.

547. Perspectives in Geriatrics Laboratory (1) II (Identical with
PHPR 547) May be convened with 447.

548. Nutrition in Sport and Exercise (3) II S

558. Advanced Food Science (3) I Food safety evaluation,
microbiology of pathogens and beneficial organisms, chemistry,
engineering, processing; analytical chemistry; laws, regulations.
P, CHEM 241a-241b, 322; PHYS 102a-102b; MATH 117R/S.

559. Sensory Evaluation of Food (3) II 1993-94 For a description
of course topics, see 459. Graduate-level requirements include an
in-depth research paper on a current topic. May be convened with
459.

563. Food Analysis (3) II 1993-94 For a description of course
topics, see 463. Graduate-level requirements include an in-depth
research paper on a current topic. May be convened with 463.

568. Nucleic Acids (4) I (Identical with BIOC 568)

570. Food Microbiology and Sanitation (3) II 1994-95 For a
description of course topics, see 470. Graduate-level
requirements include an in-depth research paper on a current
topic. May be convened with 470.

571. Food Microbiology and Sanitation Laboratory (2) II 1994-95
For a description of course topics, see 471. Graduate-level
requirements include an in-depth research paper on a current
topic. P, 470 or CR. May be convened with 471.

572. Food Laws, Standards, and Regulations (2) II 1994-95 Laws,
standards, and regulations governing food marketing in the United
States; emphasis on food safety, inspection procedures,
additives, nutritional labeling and regulatory agencies. P, 6
units from the following: 468, 470; MKTG 470.

596. Seminar
n. International Nutrition (2-3) II (Identical with F CM 596n,
which is home)

597. Workshop
a. Mechanisms of Cancer Prevention (3) 1993-94 P, graduate status
in biological sciences (Identical with CBIO 597a, which is home)

601. Bioenergetics (2) II 1993-94 Energy utilization and nutrient
interactions. Efficiency of energy use in body processes. P, 408.
Reid

602. Metabolic Integration (3) I Food intake, transport, protein
and amino acid utilization in higher animals. P, 408.

609. Nutritional Biochemistry Techniques (3) II Biochemical
methods for evaluating metabolic functions of nutrients. 1R, 6L.
P, 408, CHEM 324 or 325, and 323 or 326. (Identical with AN S
609)

615. Chemistry and Metabolism of Lipids (3) II 1993-94 Chemistry
and structure of lipids and their digestion, adsorption,
transport and utilization; current research in lipid metabolism
and the role of lipids in certain disease states. (Identical with
AN S 615)

620. Vitamins (2) I 1994-95 The chemistry and metabolism of
vitamins. P, 408.

622. Mineral Metabolism (2) I 1993-94 Chemistry, metabolism and
biological function of minerals; current research in mineral
requirements and toxicity. P, 408. (Identical with AN S 622)

628. Steroid and Lipoprotein Chemistry and Metabolism (2) II
1993-94 Chemistry and metabolism of mammalian sterols and
lipoproteins; biosynthesis and metabolism of sterols and
lipoproteins in health and disease; the role of diet in treating
abnormalities of sterol and lipoprotein metabolism; sterols and
disease. P, 408.

630. Developmental Nutrition (3) II 1994-95 Role of nutrients in
development, growth and lactation; changes in maternal and infant
nutritional requirements, current research in developmental
nutrition. P, 520, MCB 511 or BIOC 572 \.

640. Field Methods in Human Nutrition (3) II 1993-94 Case-
oriented approach to nutritional assessment, diagnosis,
prescription, plan and prognosis; application of dietary,
clinical and biochemical methods. 2R, 3L. Open to majors in
nutrition and other health sciences areas only.

663. Chemistry of Food Carbohydrates (2) II 1994-95 Chemical and
physical properties of carbohydrates important to their presence
in food. P, BIOC 460, 462a.

665. Analysis and Purification of Proteins (3) II 1993-94
(Identical with AN S 665)

672. Food Safety (2) I 1993-94 Significance and control of
foodborne hazards associated with pathogenic microorganisms,
microbial toxins, industrial chemicals, and other environmental
contaminates. P, 471, CHEM 241b. (Identical with MBIM 672)

693. Internship
a. Dietetic Internship, ADA Accredited (1-6) [Rpt./2] I II Field
trips. Begins Mid-August and continues for 46 weeks. Consult
dept. before enrolling. Open to majors only. P, Course work 
equivalent to American Dietetic Association Plan IV.

696. Seminar
b. Nutrition (1) [Rpt./6 units] I II (Identical with NUSC 696b)

 


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