Overview of the scope of nutrition science. Consideration of current nutrition and food safety controversies. Not designed to meet HHS nutrition competency.
Open only to dietetics majors. Must be taken prior to the junior year. Overview of the dietetics profession including standards, ethics, educational and employment opportunities, and professional credentialing.
Training in food safety.Course Syllabus
Diet selection for health maintenance in culturally diverse populations based on current dietary guides with utilization of the computer for diet evaluation.
Develop communication skills and counseling techniques necessary to elicit nutrition-related behavior changes in individuals.
35000: Practicum in Dietetics
Supervised on-the-job experience related to the profession of dietetics in institutions, business, industry, community programs, etc. Student is responsible for arrangement and approval of the experience through the supervising dietitian and the course instructor. Requirements for practicum to substitute for HTM 29101. <<More
Life Cycle Nutrition explores the life stages of pregnancy, infancy, childhood, adolescence, and older adulthood from physiological, social, and behavioral perspectives, focusing on the special nutritional needs of each life stage for optimal growth and development, maturation, ageing, and overall health and well-being.
Contribute to healthful and performance-enhancing nutrition habits of student athletes through active participation in project groups.
39800: International Special Topics
(Course taken during an international experience.)
French Culture, Food, and Health (SA 10202)(May 2014) - Explore the rich culinary and cultural background of France while you stay in Roanne. Scientists have been baffled about the observation that the French eat delicious, rich food and yet their rates of heart disease are less than the rates of Americans. Your participation in a wine and cheese class and in cooking classes will aid your exploration of the phenomenon called the French paradox. Students enrolled in the course will be divided into cooperative learning groups to explore one aspect of the paradox, e.g., polyphenols in wine and chocolate, eating patterns, profile of dietary fats.
Prepares students to successfully apply and interview for jobs and advanced education.
Communication of foods and nutrition information to lay and professional audiences through oral, written, and mass media channels.
Overview of human chemosensory (taste, smell, chemesthetic) mechanisms and function, as well as procedural and statistical methods for evaluating the sensory responsiveness of people and the sensory properties of foods.
53600: Current Topics in Food Science
Critical evaluation of recent literature in the field of food science.
53800: Readings in Nutrition
Survey of recent literature in the field of nutrition.
Federal, state, and international regulations pertaining to the quality, wholesomeness, nutrition, and safety of foods; discussion of current topics in food legislation.
59000: Basic Bone Biology
Overview of the principles of genetics, identify approaches to study genetic contributors to a phenotype, and to discuss existing situations where it is clear that diet/lifestyle factors and genetic profiles interact to influence a physiologic response or disease risk.
Provides a foundation in scientific concepts, biochemistry, and physiology relevant to obesity. Explores important and current issues in obesity.
59000: Phytochm: Biochemistry & Phys I
(ANSC 62500) Integration of biochemical and physiological functions of nutrients in humans and animals emphasizing interactions in bone and gut.
Integration of biochemical and physiological functions of nutrients in humans and animals emphasizing post-absorptive use of nutrients as sources of energy and for the synthesis of macromolecules.
(ANSC 62700) Integration of biochemical and physiological functions of nutrients in humans and animals, emphasizing lipid metabolism and transport in the context of cardiovascular function.
(FS 60900) Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage. Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course. Offered in alternate years.
(PSY 61401) Explore, in-depth, important and current issues in ingestive behavior: enhance critical thinking skill; and acquire professional skills (e.g., organizational, interpersonal) and develop rapport with scholars in the field. Typically offered in even ending years.
(PSY 61801) Fosters an exchange of ideas and promotes great familiarity among individuals from different laboratories and departments with interests related to ingestive behavior, and gives students opportunities to build their communication skills and lead/mediate discussions at a high scholarly level. Typically offered in the Fall semester of alternate years.
Carbohydrates with an emphasis on those of low molecular weight in foods. Structures, reactions, and properties of mono- and oligosaccharides. Introduction to polysaccharides and food gums.
An in-depth examination of the role of nutrition in cancer prevention. Typically offered in the spring semester of alternate years.
Critical review of the genetic, neural, metabolic, endocrine, sensory, cognitive, and cultural determinants of appetite, food selection, and energy balance.
Instruction and application of concepts for effective oral and written professional presentations in the field of nutrition science.
Provides graduate students an opportunity to further develop and strengthen their skills in organization, preparation and presentation of scientific information relevant to nutrition and/or foods to an informed audience of students and faculty as well as constructively evaluate their peers' presentations.
69800: M.S. Thesis Research
Mentored research experience for M.S. degree students.
69900: Ph.D. Dissertation Research
Mentored research experience for PhD degree students.