NUTRITIONAL SCIENCES (N SC)
101.
Nutrition, Food, and You (3) Current concepts and controversies in nutrition
and food safety; practical applications. Designed for non-majors and for majors
with no previous work in nutrition.
102H
. Nutrition, Food, and You (1) 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.
120.
Microcomputing Applications (3) (Identical with ABE 120, which is home).
197.
Workshop
a. Fitness, Nutrition and Food Technology: Issues and Answers (1) Field trips. Offered only through Horizons Unlimited Summer Program.
208.
Nutrition and Metabolism (3) Introduction to nutritional sciences and the
integration of the effects of nutrients and nutritional status of metabolic and
physiological functions at the cellular, tissue, organ and system level in
humans as related to health and disease. Designed for nutritional sciences
majors and those with a background in biological and chemical sciences. P, PSIO
201 or MCB 181; P, CR, CHEM 241a.
251.
Fundamentals of Food Science (3) 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) (Identical with AN S 280, which is
home). Change course title to: Meat and Poultry Product
Safety. Fall '98
301.
Nutrition and the Life Cycle (3) 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 (non-majors); PSIO 201 or 202.
310.
Principles of Human Nutrition in Health and Disease (3) Application of basic
nutritional principles in the selection of normal and therapeutic diets;
designed for students in the health sciences. P, CHEM 101b, 102b, PSIO 201, 202.
340.
Introduction to Diet Therapy (3) Food composition, principles of
interviewing and counseling, cultural aspects of diets, energy requirements,
major diseases requiring diet therapy. P, 208, 301; CHEM 103b, 104b.
358.
Institution Food Management (3) 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)
408.
Human Nutrition (3) Concepts of the physiology and biochemistry of nutrients
and nutrient homeostasis in humans. P, BIOC 460, PSIO 480, 481. Writing-Emphasis
Course* for nutritional sciences major. May be convened with 508.
411.
Consumer Issues in Nutrition (3) Effects of misinformation and fraud on
nutritional status, general health and family economic means. P, 101 or 301,
ECON 201a or 201b. (Identical with FS 411).
440.
Nutritional Assessment and Management (4) 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) 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) 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) (Identical with PHPR 447, which is
home). May be convened with 547.
448.
Perspectives in Geriatrics (2) (Identical with PHPR 448, which is home).
458.
Food Service Organization and Management (3) 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.
460.
General Protein and Metabolic Biochemistry (3) (Identical with BIOC 460,
which is home).
461.
General Nucleic Acid Biochemistry (2) (Identical with BIOC 461, which is
home).
463.
Food Analysis (3) Laboratory procedures for chemical and physiochemical
analysis of food products. 1R, 6L.
468.
Food Processing (3) 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) 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).
471.
Food Microbiology and Sanitation Laboratory (2) Laboratory procedures for
assessment of sanitary quality of foods. P, 470 or CR. (Identical with MIC 471).
494.
Practicum
r. Research (3) [Rpt./2] P, ENGL 101, MATH 117, ABE 120, and consent of instructor.
*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 manual).
508.
Human Nutrition (3) For a description of course topics, see 408.
Graduate-level requirements include an in-depth research paper on a current
topic. P, BIOC 460, PSIO 480, 481. May be convened with 408.
520.
Advanced Nutritional Science (3) 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) Nutrition and metabolism in patient care as applied
by the advanced-level practitioner. Open to majors in nutritional sciences only.
541.
Therapeutic Nutrition (4) 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) (Identical with PHSC 547). May be
convened with 447.
595.
Colloquium
c. Managing Clinical Dietetics (3)
596.
Seminar
n. International Nutrition (2-3) (Identical with F CM 596n, which is home).
601.
Bioenergetics (2) Energy utilization and nutrient interactions. Efficiency
of energy use in body processes. P, 408.
602.
Metabolic Integration (3) Analysis of current knowledge regarding the
interactions between the intake, absorption, transport, processing, storage,
catabolism and excretion of nutrients and the regulation of metabolic
homeostasis in the intact organism. Emphasis areas include interrelationships
between protein, carbohydrate and fat metabolism and their regulation by
dietary, hormonal and genetic factors in humans. P, BIOC 460 or BIOC 462a-462b.
609.
Nutritional Biochemistry Techniques (3) 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) 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) The chemistry and metabolism of vitamins. P, 408.
622.
Mineral Metabolism (2) 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) Biochemistry and
metabolism of sterols and lipoproteins in mammalian systems; regulation of the
biosynthesis and catabolism of sterols and lipoproteins in health and
abnormalities related to disease; and dietary regulators of sterol and
lipoprotein metabolism as related to cardiovascular disease risk and prevention.
P, 602; BIOC 460 or BIOC 462a-462b.
640.
Field Methods in Human Nutrition (3) 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) Chemical and physical properties of
carbohydrates important to their presence in food. P, BIOC 460, 462a.
665.
Analysis and Purification of Proteins (3) (Identical with AN S 665, which is
home).
693.
Internship
a. Dietetic Internship, ADA Accredited (1-6) [Rpt./2] 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 DPD.
696.
Seminar
b. Nutrition (1) [Rpt./6 units] (Identical with NUSC 696b).