NTR 130 Food and Culture (GS)
3 credits
The roles of culture, religion, history, economics, and
geography on food customs and attitudes of various
cultural/ethnic groups are explored. A social awareness
of selected food patterns and customs are illustrated.
This course is open to all students.
NTR 210 Principles of Human Nutrition (HW)
3 credits
The basic principles of human nutrition are
investigated, emphasizing the nutrients, food sources,
and their utilization in the body for growth and health
throughout life. This course also assesses contemporary
nutrition issues.
NTR 212 Nutrition for Women and Children (HW)
3 credits
A study of the changing nutritional needs that men,
women and children encounter throughout the
lifespan. Physiological, societal and economic factors
and the availability of nutrition services are considered
in meeting the nutritional demands of men, women
and children from gestation through older adulthood.
Prerequisite: NTR 210 or instructor permission.
NTR 217 Nutrition Education in the Community
3 credits
An in-depth examination of community nutrition and
nutrition education including policy making; national
nutrition agenda and nutrition programs; food
security; program planning, implementation, and
evaluation; learning theory, teaching methods, lesson
plans, and development of client education materials.
Students present a public policy statement, observe
and carry out nutrition education programs.
Prerequisites: NTR 210 and 212.
NTR 220 Principles of Foods
3 credits
A study of the selection, preparation and storage of
food. Techniques in food preparation are developed.
Food components and their specific nature and
behavior during preparation are introduced, along with
the recognition and evaluation of quality in food
products. Basic kitchen utensils and equipment will be
covered. Lecture: 2 hours; laboratory: 3 hours.
NTR 240 Sports Nutrition
3 credits
To provide a sound knowledge base related to the role
that nutrition, complemented by exercise, may play in
the enhancement of both health and sport
performance.
NTR 250 Pediatric Nutrition
3 credits
Principles of pediatric nutrition are investigated,
emphasizing the nutrients, food sources and their
utilization in the body for growth and development
throughout infancy and childhood. This course also
assesses normal nutrition and growth as well as clinical
nutrition needs in pediatrics. Prerequisite: NTR 210.
NTR 300 Advanced Nutrition and Metabolism I
3 credits
An intensive study of functions, digestion/absorption,
interrelationships, cellular metabolism of the
macronutrients; determination of nutrient
requirements, assessment of nutritional status, fluid
balance and acid base balance during health, disease and
exercise. NTR 300 must be taken before NTR 305.
Prerequisites: BIO 117, 118, CHE 217.
NTR 301 Management in Dietetics
3 credits
An in-depth treatment of management theories,
human resources management, financial management,
information management and other management
topics related to food systems and clinical management.
This course offers the application of management
principles in simulations and case studies. Prerequisite:
Junior standing.
NTR 305 Advanced Nutrition and Metabolism II
3 credits
An intensive study of functions, digestion/absorption,
interrelationships, cellular metabolism of the
micronutrients; determination of nutrient
requirements, and assessment of nutritional status in
health, disease and exercise. Prerequisites: BIO 117,
118, NTR 300, CHE 217.
NTR 320 Experimental Foods
3 credits
Controlled experimentation and evaluation of methods
of preparation of foods. Students complete a research
project based on an area of individual interest. Lecture:
2 hours, laboratory: 3 hours.
NTR 327 Medical Nutrition Therapy I
4 credits
A comparative view of nutrition as it relates to the
treatment of disease, this course emphasizes the
evaluation of assessment data, the nutrition care
process, methods of nutrition support, food and drug
interactions, herbal remedies, weight management and
applications of nutrition interventions for
cardiovascular disease, hypertension and diabetes.
Lecture 3.5 hours, laboratory field experience: 2 hours.
Prerequisite: NTR 305.
NTR 328 Medical Nutrition Therapy II
4 credits
A comparative view of nutrition as it relates to the
treatment of disease, this course emphasizes the
evaluation of assessment data, the nutrition care
process, methods of nutrition support, food and drug
interactions and applications of nutrition interventions
for diseases of the gastrointestinal tract, liver and biliary
tract, pancreas, metabolic stress, anemias, heart failure
and transplant, pulmonary disorders, cancer, HIV
infections, renal disease and metabolic disorders.
Lecture 3.5 hours, laboratory field experience: 2 hours.
Prerequisite: NTR 327.
NTR 330 Food Systems Operations
4 credits
An in-depth treatment of foodservice operations,
including sanitation; foodservice planning, design, and
equipment; facility management; menu planning; food
purchasing, receiving, and storage; production
management; assembly, distribution, and service; and
marketing. This course includes one hands-on quantity
food project and weekly field experiences (2 hours) in
an area of food service. Lecture: 3.5 hours, Field
Experience: 2 hours.
Prerequisites: NTR 210, 220 and 301.
NTR 340 Nutrition Counseling
3 credits
An in-depth examination of communication and
counseling skills for the nutrition counselor.
Application of interviewing and counseling skills in
prevention and treatment of obesity, coronary heart
disease, diabetes, renal disease, hypertension, cancer,
and other diseases are studied. This course includes field
experiences in area health care facilities.
Prerequisites:
NTR 217 and 327 or permission of the instructor.
NTR 350 Seminar in Nutrition Capstone
3 credits
A comprehensive review of methodological approaches
to qualitative and quantitative research. It is designed
to
assist students in judging worth and utility of research
as a knowledgeable consumer and applying this
knowledge in the generation of a research study. The
course is designed to include formal and informal
writing assignments. Current issues in dietetics as well
as career options are also discussed.
Prerequisite: Senior
Nutrition Student standing.
The following courses are open to students of all majors.
They may be of special interest to students majoring in education,
nursing, gerontology, psychology, or social work; or those
with a personal interest in nutrition and fitness. These courses
have no prerequisites and are not a part of the nutrition major.
NTR 110 Essential of Personal Nutrition
3 credits
The basic principles of nutrition, the role of nutrition
through the lifespan, and contemporary issues in food
and nutrition are explored. This course provides an
overview for individuals with a personal interest in
nutrition and health.
NTR 113 Nutrition and Fitness (HW)
1 credit
Body energy sources and metabolism, nutrient
requirements for fitness and diets for building and
maintaining a healthy body throughout life are
surveyed along with the benefits of exercise.
NTR 114 Nutrition and the Elderly (HW)
1 credit
An overview of nutrition as it relates to aging.
Emphasis is placed on using and developing tools and
skills that can be used with the elderly to assess their
nutritional status and methods to meet their
nutritional needs.
NTR 115 Eating Disorders and Weight Management
1 credit
Characteristics of health and nutrition problems,
emphasizing the prevention, early detection and
treatment of eating disorders such as anorexia and
bulimia are investigated. The course also looks at fad
diets, weight management concerns, and sound weight loss
plans.
NTR 160 ST: Food and Nutrition for Healthy Living
4 credits
Basic concepts are presented by combining the science
of nutrition with the art and science of healthy food
preparation. Emphasis is given to use of the scientific
method in the hands-on laboratory environment and
its connection to human wellness and health
promotion.