103: Human Nutrition and Weight Control. 0-1-1 (3) Pass/Fail. Personalized weight control program based on recommended nutrients, behavior modification and energy balance.
203: Human Nutrition. 0-3-3. Functions of various nutrients and their interrelationships in children and adults with emphasis on personal food habits and selection.
223: Nutrition Education. 0-2-2. Basic principles of nutrition with special emphasis on the school-age child. Techniques of presenting nutrition information to children (Planned for non-majors).
232: Basic Food Science. 3-2-3. Use of food science principles in food selection and preparation procedures. Introduction to food science research.
233: Creative Experiences in Nutrition. 3-0-1. Preq., or Coreq., F&NU 223 or 203. Food preparation and nutrition activities for young children.
253: Sports Nutrition. 0-3-3. Nutrient needs and food related issues in exercise for wellness and training for competitive athletes.
274: Introduction to Dietetics. 0-3-3. An introduction to dietetics, trends affecting the profession, and the research process, including computer applications.
302: Quantity Foods Field Experience. 4-2-3. Preq., F&NU 352. Equipment and production in the food service industry; field experience in food service facilities.
305: Nutrition Education Methods. 0-2-2. Principles and methods of teaching in nutrition education.
343: Health Care Delivery Systems. 0-2-2. Preq., upper division standing or permission of instructor. Aspects of current health care delivery systems in the United States, with a focus on the delivery of nutrition care services.
352: Food Systems Management I. 0-3-3. Preq., BISC 214, F&NU 232, dietetic major or consent of the instructor. Study of the principles of organization and management applied to institutional food service.
402: Human Nutrition Biochemistry I. 0-3-3. Preq., F&NU 203, BISC 227 and 228, CHEM 252. Food sources and utilization of carbohydrates, proteins, and fats in humans.
403: Community Nutrition. 0-3-3. Preq., F&CS 201; F&NU 203. Prevention and treatment of nutrition problems common to individuals, families, and communities. Includes survey of federal, state, and local nutrition programs for various age groups.
404: Human Nutritional Biochemistry II. 0-3-3. Preq., F&NU 402. Food sources and utilization of vitamins, minerals, and water in humans.
412: Advanced Food Science. 3-2-3. Preq., F&NU 232, CHEM 252 or consent of instructor. Study of the chemical and physical nature of foods. Individual investigations of selected problems.
414: Nutrition Assessment. 3-2-3. Preq., F&NU 402. Planning, implementation, and evaluation of nutrition needs and provision of individualized client care.
423: Medical Nutrition Therapy I. 3-2-3. Preq. or coreq., F&NU 414. Medical nutrition therapy for cardiovascular disease, diabetes, cancer, food allergies, and AIDS.
443: Medical Nutrition Therapy II. 3-2-3. Preq. or Coreq., F&NU 423. Enteral and parental nutrition; medical nutrition therapy for gastrointestinal, liver, and kidney diseases.
472: Food Systems Management II. 0-3-3. Preq., F&NU 302 and 352. Study of the principles of organization and management applied to institutional food service.
480: The Art & Science of Italian Cuisine. 0-3-3. A survey of Italian foods, from the marketplace to the table.
492: Supervised Practice in Nutrition-Dietetics. 3-8 hours credit (27). Preq., Completion of approved didactic program in dietetics. Coreq., F&NU 517. Application required.
503: World Nutrition Problems. 0-3-3. A study of world wide nutritional problems with special emphasis on recent research and contributing factors. Open to non-majors.
512: Food Science and Technology. 0-3-3. Recent developments in science and technology underlying current practices in quality preservation, and problems in nonbacterial spoilage mechanisms of food. Includes survey of freeze-drying, irradiation, antibiotics, antioxidants, enzymes, food additives, and packaging.
517: Graduate Seminar for Supervised Practice Students. 3-0-1 (3). Co-requisite, F&NU 492. Seminar designed to promote effectiveness of professional written and oral communications, increase knowledge of research, and review content information in selected topics in dietetics.
523: Recent Advances in Medical Nutrition Therapy. 0-3-3 (12). Preq., F&NU 443 or consent of instructor. Current developments in normal nutrition, nutrition assessment, and diet therapy.
525: Nutrition for Educators. 0-3-3. U.S. Dietary Guidelines based nutrition information and resources for preschool through high school age individuals. No prerequisites.
526: Maternal & Infant Nutrition. 0-3-3. A study of current nutritional issues related to pregnancy, lactation, and infancy.
527: Issues in Weight Management. 0-3-3. Critical thinking applied to the issues of weight and health.
528: Nutritional Management of Cardiovascular Disease. 0-3-3. The role of diet in the prevention, development, and treatment of cardiovascular disease.
529: Nutritional Management of Diabetes. 0-3-3. Preq., F&NU 443 or consent of instructor. Study of issues related to diabetes including assessment and the role of diet in diabetes management.
530: Nutritional Assessment. 0-3-3. Nutritional assessment of patient with medical problems.
531: Nutrition & Renal Disease. 0-3-3. A study of nutritional issues related to renal disease.
532: Nutrition & Aging. 0-3-3. A study of the nutritional issues related to the aging process.
533: Vitamins and Minerals in Human Nutrition. 0-3-3. Preq., F&NU 423. Sources, properties and functions of vitamins and minerals in human nutrition.
543: Community Nutrition and Wellness Programs. 0-3-3. Preq., F&NU 403 or consent of instructor. The role of wellness programs in community and clinical settings, including assessment, planning, implementation, and evaluation of programs.
553: Clinical Management and Private Practice in Dietetics. 0-3-3. Techniques in dietetics-nutrition service settings to develop, manage, and evaluate private practice.
562: Trends in Food Systems Administration. 0-3-3 (12). Preq., F&NU 472 or consent of instructor. Seminar on current topics in food systems administration with emphasis on student's area of interest.
603: Nutritional Diagnosis Theory. 0-3-3. Preq., F&NU 523 or consent of instructor. Application of outcome-based research and medical nutrition theory as it applies to the nutritional diagnosis of clients.
604: Research Methods in Dietetics and Human Nutrition Services. 0-3-3. Preq., HEC 504 or the equivalent. Study of quantitative and qualitative research methods, design, and analysis in dietetic research.
613: Clinical Nutritional Diagnosis. 3-2-3. Preq., F&NU 603. Case study approach to the nutritional assessment, diagnosis, and documentation of nutritional problems.
651: Research and Dissertation. 0-3-3 (12). Preq., F&NU 604 and STAT 507.