Undergraduate Courses

Nutrition Science Textbook Adoptions (pdf) 

10500: Nutrition in the 21st Century

Overview of the scope of nutrition science. Consideration of current nutrition and food safety controversies. Not designed to meet HHS nutrition competency.

10600: The Profession of Dietetics

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.

10700: Introduction To Nutrition Science

An overview of professional opportunities for nutrition scientists. Introduces tolls and resources available for becoming a nutrition scientist.

12500: Food Safety Certification

Training in food safety.

20200: Principles of Food Preparation and Nutrition

Chemical, physical, microbiological, and nutritional principles of food preparation. Functions and sources of nutrients, their relationship to a healthy lifestyle and incorporating the benefits into marketing of foodservice.  Course Syllabus

20201: Experience in Food Preparation

Application of chemical, physical, microbiological, and nutritional principles in food preparation.

20500: Food Science

Chemical and physical composition of foods, and their changes during processing, storage, and preparation.

24500: Rookie Experience In Sports Nutrition

For students without prior experience within the specialty dietetics practice of sports nutrition, this course provides traditional and experience-based learning in a Division I Collegiate sports setting. Guest speakers will present on various aspects of the athletics work setting. Basics of sports nutrition are taught and students must pass an exam to progress to NUTR 34500, Continuing Experience In Sports Nutrition. Written application and interview process required prior to instructor approval.

29700: Introduction to Honors Research

Introduces students to the design and implementation of an honors research project.

30300: Essentials of Nutrition

Basic nutrition and its application in meeting nutritional needs of all ages.

31500: Fundamentals of Nutrition

Basic principles of nutrition and their application in meeting nutritional needs during the life cycle.

33000: Diet Selection and Planning

Diet selection for health maintenance in culturally diverse populations based on current dietary guides with utilization of the computer for diet evaluation.

33200: Nutrition Counseling

Develop communication skills and counseling techniques necessary to elicit nutrition-related behavior changes in individuals.

34500: Continuing Experience In Sports Nutrition

Traditional and experience-based learning within the specialty dietetics practice of sports nutrition in a Division I Collegiate sports setting. Guest speakers will present on various aspects of the athletics work setting. Students must pass an exam given in NUTR 24500, Rookie Experience In Sports Medicine, to enroll.

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

36500: Life Cycle Nutrition

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.

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.

40000: Executive in the Classroom

Lecture and discussion, featuring industrial and business executives in food-related areas. Emphasis is placed on careers in the food industry.

41100: Supervised Practice Preparation

Prepares students to successfully apply and interview for jobs and advanced education.

41500: Practicum in Nutrition, Fitness, and Health

Application of nutrition and exercise knowledge and skills in performing assessments, interpreting data, designing and implementing programs, documenting progress, and counseling of an adult client.

42400: Communication Techniques in Foods and Nutrition

Communication of foods and nutrition information to lay and professional audiences through oral, written, and mass media channels.

42600: Lab in Community Nutrition

Application of previous knowledge and communication skills in nutrition of community settings, such as school nutrition, health facilities, and federal or state nutrition programs.

43700: Macronutrient Metabolism in Human Health and Disease

Metabolism of the macronutrients, carbohydrate, lipds and protein in humans integrating physiology, biochemistry, and nutrition with a focus on maintaining optimal health and preventing disease.

43800: Micronutrient and Phytochemical Metabolism in Human Health and Disease

Metabolism of the micronutrients and phytochemicals in in humans integrating physiology, biochemistry, and nutrition with a focus on maintaining optimal health and preventing disease.

44200: Foodservice Systems Management

Systems approach to foodservice management. Foodservice operations based on nutritional goals of the target market. Food sanitation and safety, management of human resources, and supervision. Emphasis on applications to healthcare facilities.

44300: Laboratory in Foodservice Systems Management

Application of previous knowledge and communication skills in foodservice facilities. Laboratory, student's performance will ultimately include responsibilities equivalent to staff relief.

45300: Food Chemistry

Application of fundamental laws and concepts of chemistry, physics, and biology to the properties, composition, and storage of foods.

46100: Laboratory in Medical Nutrition Therapy

Application of previous knowledge and communication skills of medical nutrition therapy in the hospital/patient care setting to ultimately include responsibilities equivalent to staff relief.

46500: Laboratory in Engagement

Culminating experiences in community nutrition, foodservice, medical nutrition therapy, public health, research and/or nutrition related business. Placements will be arranged via individual student's preferred track in long-term care facilities, hospitals, public health or community agencies, and/or business and industry.

48000: Medical Nutrition Therapy I

Nutrition assessment in humans and introduction to the nutrition care process. Application of the nutrition care process to various disease states.

48100: Medical Nutrition Therapy II

Application of the Nutrition Care Process in various disease states and conditions to prepare students for supervised practice programs.

48800: Topics in Nutrition, Fitness, and Health

This course critically evaluates the interrelationships between nutrition and exercise and their impact on physical performance and health. Concepts combining nutritional sciences and exercise physiology will be presented. Emerging science and controversies in the current literature will be discussed.

49200: Nutrition Assessment and Counseling

49500: Undergraduate Seminar in Foods and Nutrition

Instruction and application of concepts for effective oral presentations in the field of nutrition science.

53000: Public Health Nutrition

Assessment of nutritional needs of the community and of programs that service these needs.


Graduate Courses

53400: Human Sensory Systems and Food Evaluation

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.

54000: Food Regulations

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

59000: Advanced Presentation Skills

59000: Lipids and Cell Function

59000: Nutrition and Genetics

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.

59000:  Phytochm: Biochemistry & Phys I

59000: World Food Problems

59000: Epigenetics, Nutrition & Exercise

60500: Nutritional Biochemistry and Physiology I

(ANSC 62500) Integration of biochemical and physiological functions of nutrients in humans and animals emphasizing interactions in bone and gut.

60600: Nutritional Biochemistry and Physiology II

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.

60700: Nutritional Biochemistry and Physiology III

(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.

60900:  Food Lipids

(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.

61200: Obesity: Behavior, Physiology, and Policy

The topics in this course provide a firm conceptual foundation for graduate students interested in issues related to obesity. Topics include issues ranging from molecular to policy: there is a strong emphasis on interdisciplinary approaches and critical thinking as it is a goal to integrate the sophisticted analyses of the physiological, nutritional, developmental, genetic, sensory, socio-economic, and experimental determinants of food and fluid intake. In addition, topics in this course such as health implications of obesity, epidemiology of obesity, endocrine, energy metabolism/integration, and neurochemistry will provide the opportunity for greater interdisciplinary collaborations.

61600: Special Topics in Ingestive Behavior

(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.

61700:  Ingestive Behavior Seminar

(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. 

63000: Carbohydrates

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.

63400: Nutrition and Cancer Prevention

An in-depth examination of the role of nutrition in cancer prevention. Typically offered in the spring semester of alternate years.

64000: Human Feeding

Critical review of the genetic, neural, metabolic, endocrine, sensory, cognitive, and cultural determinants of appetite, food selection, and energy balance.

69400: Introductory Foods and Nutrition Seminar

Instruction and application of concepts for effective oral and written professional presentations in the field of nutrition science.

69500: Seminar

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.

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