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NUTRITIONAL SCIENCES (N SC)
101. Nutrition, Food and You (3) II 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) 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.
120. Microcomputing Applications (3) I II 1R, 6L. (Identical with ABE 120, which is home).
197. Workshop
a. Fitness, Nutrition and Food Technology: Issues and Answers (1) S P, offered only through Horizons Unlimited Summer Program. Field trip.
208. Nutrition and Metabolism (3) I 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 or CR, CHEM 241A. Change course number from 208 to 308. Spring 99
251R. Fundamentals of Food Science (3) I Scientific principles of food production, preservation, and ingredient interactions. P, N SC 101, CHEM 103B; CR, CHEM 241A. Change course number from 251R to 351R. Spring 99
251L. Food Studies Laboratory (1) I II An Introduction to the food study laboratory with emphasis on development of skills and observation of phenomena during food preparation. Heavy emphasis will be placed on sanitation and cleanliness. Available to dietetics majors only. Experiments designed to complement corresponding lecture class. P or CR, N SC 251R. Change course number from 251L to 351L. Spring 99
280. Meat and Poultry Product Safety (3) I II (Identical with AN S 280, which is home).
299. Independent Study (1-3) [Rpt./]
299H. Honors Independent Study (1-6) [Rpt./]
301. Nutrition and the Life Cycle (3) I 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, N SC 208 for majors and NSC 101 for non-majors. Change prerequisites to: P, N SC 308 for majors and NSC 101 for non-majors. Spring 99
308. Nutrition and Metabolism (3) I 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 or CR, CHEM 241A. Change course number from 208 to 308. Spring 99
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, CHEM 102B, PSIO 201, PSIO 202.
340. Introduction to Diet Therapy (3) II Food composition, principles of interviewing and counseling, cultural aspects of diets, energy requirements, major diseases requiring diet therapy. P, N SC 208, N SC 301, CHEM 103B, CHEM 104B. Change prerequisites to: P, N SC 308, N SC 301, CHEM 103B, CHEM 104B. Spring 99
351R. Fundamentals of Food Science (3) I Scientific principles of food production, preservation, and ingredient interactions. P, N SC 101, CHEM 103B; CR, CHEM 241A. Change course number from 251R to 351R. Spring 99
351L. Food Studies Laboratory (1) I II An Introduction to the food study laboratory with emphasis on development of skills and observation of phenomena during food preparation. Heavy emphasis will be placed on sanitation and cleanliness. Available to dietetics majors only. Experiments designed to complement corresponding lecture class. P or CR, N SC 351R. Change course number from 251L to 351L. Spring 99
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, N SC 101, N SC 251.
393. Internship (1-6) [Rpt./] I II
396H. Honors Proseminar (3) I
399. Independent Study (1-3) [Rpt./]
399H. Honors Independent Study (1-3) [Rpt./] I II
408. Human Nutrition (3) I Concepts of the physiology and biochemistry of nutrients and nutrient homeostasis in humans. P, BIOC 460, PSIO 480, PSIO 481. Writing-Emphasis Course* for nutritional sciences major. May be convened with N SC 508.
411. Consumer Issues on Nutrition (3) S Effects of misinformation and fraud on nutritional status, general health and family economic means. P, N SC 101 or N SC 301, ECON 201A or 201B. (Identical with FS 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, N SC 340; CR, N SC 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, N SC 408. May be convened with N SC 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 trip.
447. Perspectives in Geriatrics Laboratory (1) II (Identical with PHPR 447, which is home).
448. Perspectives in Geriatrics (2) II (Identical with PHPR 448, which is home).
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, N SC 358.
460. General Protein and General Metabolic (3) I (Identical with BIOC 460, which is home). Change offering to I II. Spring 99
461. General Nucleic Acid Biology (2) I (Identical with BIOC 461, which is home).
463. Food Analysis (3) II Laboratory procedures for chemical and physiochemical analysis of food products. 1R, 6L.
468. Food Processing (3) I II 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 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) II Laboratory procedures for assessment of sanitary quality of foods. P or CR, N SC 470. (Identical with MIC 471).
493. Internship (1-6) [Rpt./] I II
494. Practicum
r. Research (3) [Rpt./ 1] I II P, ENGL 101, MATH 117, ABE 120, consent of instructor.
498. Senior Capstone (1-3) I II
498H. Honors Thesis (3) [Rpt./ 2] I II
499. Independent Study (1-5) [Rpt./]
499H. Honors Independent Study (3) [Rpt./] I II
*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) I For a description of course topics see N SC 408. Graduate-level requirements include an in-depth research paper on a current topic. May be convened with N SC 408.
510. Cell Signals and Nutrition (3) II This course will deal with basic signaling mechanisms used in mammalian cells and their involvement in processes important to (human) nutrition. P, NRSC 586, MCB 572.
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 BIOC 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 N SC 441. Graduate-level requirements include an in-depth research paper on a current topic. May be convened with N SC 441.
547. Perspectives in Geriatrics Lab (1) II (Identical with PHSC 547, which is home).
560. International Nutrition (2-3) II (Identical with PHL 560, which is home).
593. Internship (1-6) [Rpt./] I II
595. Colloquium
c. Managing Clinical Dietetics (3) II
596. Seminar
n. International Nutrition (2-3) II (Identical with F CM 596N, which is home). Change course number to 560. See new course number for additional changes. Spring 99
599. Independent Study (1-5) [Rpt./]
601. Bioenergetics (2) II Energy utilization and nutrient interactions. Efficiency of energy use in body processes. P, N SC 408.
602. Metabolic Integration (3) I 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-BIOC 462B.
609. Nutritional Biochemistry Techniques (3) II Biochemical methods for evaluating metabolic functions of nutrients. 1R, 6L. P, CHEM 324 or CHEM 325 and CHEM 323 or CHEM 326; N SC 408. (Identical with AN S 609).
615. Chemistry and Metabolism of Lipids (3) II 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 The chemistry and metabolism of vitamins. P, N SC 408.
622. Mineral Metabolism (2) II Chemistry, metabolism and biological function of minerals; current research in mineral requirements and toxicity. P, N SC 408. (Identical with AN S 622).
628. Steroid and Lipoprotein Chemistry and Metabolism (2) II 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, BIOC 460 or BIOC 462A-BIOC 462B, N SC 602.
640. Field Methods in Human Nutrition (3) II Case-oriented approach to nutritional assessment, diagnosis, prescription, plan and prognosis; application of dietary, clinical and biochemical methods. Open to majors in nutritional and other health sciences areas only.
663. Chemistry of Food Carbohydrates (2) II Chemical and physical properties of carbohydrates important to their presence in food. P, BIOC 460, BIOC 462A.
665. Analysis and Purification of Proteins (3) II (Identical with AN S 665, which is home).
693. Internship (1-6) [Rpt./]
693. Internship
a. Dietetic Internship, ADA Accredited (1-6) [Rpt./] I II Begins Mid-August and continues for 46 weeks. P, consult department before enrolling, course work equivalent to American Dietetic Association DPD. Open to majors only.
696. Seminar
a. Nutrition (1) [Rpt./5] I II (Identical with NUSC 696B).
699. Independent Study (1-5) [Rpt./] I II
900. Research (1-4) [Rpt./]
909. Master's Report (1-8) [Rpt./] I II
910. Thesis (1-6) [Rpt./]
920. Dissertation (1-9) [Rpt./] I II
930. Supplementary Registration (1-9) [Rpt./]