Nutrition and Dietetics Courses

Code Course Name Description Credits
FCS 131 Apparel/Textile Management In this course, students will learn and refine a variety of garment and artistic sewing construction skills. Students will participate in projects for personal use, service learning, and recycling projects. Pattern reading will be included as the projects are completed. 3
FCS 145 A Behavioral Approach to Textiles and Housing This course studies man's behavior related to textiles and housing. The course includes the psychological and sociological aspects of clothing and housing choices. Standards for home planning, architectural styles, and needs of the family influence housing choices are also part of the course. 3
FCS 251 Family Resource Management This course will focus on the management of individual and family resources, including food, clothing, shelter, health care, recreation, and transportation across the lifespan. The relationship of the environment to family and consumer resources will be explored along with the impact of technology on individual and family resources. Individual and family financial management, and consumer rights and responsibilities will also be part to the course. 3
FCS 300, 301 Early Childhood Curriculum I, II Presents a conceptual framework for learning and development from pre-kindergarten through grade three, in conjunction with practical "hands-on" activities. Encompasses modern theory and research, curriculum development, early intervention, preschool, and kindergarten. Emphasis on developmentally appropriate practice. Prerequisite: PSY 251. 3,3
FCS 320 Professional Practice for Family and Consumer Sciences This course will follow the history and philosophies of the groups and individuals who had an impact on building family and consumer sciences as a program of study. The roles and responsibilities of professionals in this field will be addressed. The factors that contributed to the development of the profession and the outlook for the future will be developed. 3
FCS 411B Curriculum Methods and Materials/Vocational Education Gives students the opportunity to plan, organize, and present units of work in their specific fields. Uses materials in the curriculum laboratory to familiarize prospective teachers with courses of study, textbooks, and other instructional materials. Includes recent federal vocational acts, appropriations, and amendments. Discusses occupational education within area vocational-technical schools and strategies for the teacher within these programs. 3
FCS 448 Community Services Studies the agencies in the community that serve the needs of family over the life cycle. Students will spend time in community agencies to experience how clients are serviced. 3
FCS 450 Family Systems Examines family functions, compositions, organizations, and families as they relate to cultures. Also includes alternative lifestyles that may be chosen by individuals. This course will also analyze the productive vs. disruptive characteristics of families. 3
FCS 452 Parentology Parenting theories and outcomes studied and compared in the context of parent-child relationships. Also, various family forms and parenting styles will be studied. 3
FCS 499 Independent Study Involves student initiated, faculty directed study and research in accordance with the University and departmental guidelines. Requires approval of chairperson. 3
N D 100 Nutrition and Wellness This course integrates nutrition and wellness to allow the student to discover how these two facets work together to improve total health. Students in this course will examine their personal habits so that individual improvement can be made. Non-majors only. 3
N D 101 A,B Contemporary Nutrition Topics and Skills Introduction to computer applications in nutrition and dietetics, the Internet, portfolio development, and current topics in nutrition. Divided into 101A Computer Applications and 101B Nutrition Topics. 1
N D 103 Basic and Culinary Foods Introduction to basic physical and chemical properties of foods. Acquisition of culinary and merchandising techniques and the evaluation of prepared products. Lab is required. Lab fee. 3
N D 111 Basic Nutrition Presents concepts of nutrition and how they affect individuals throughout the life cycle. 3
N D 112 Nutrition I Studies the chemistry, digestion, absorption, and metabolism of nutrients and discusses the interrelationship of nutrients. Prerequisites: BIOL 136, 137; CHEM 110, 210 or permission of the instructor. 3
N D 138 Food and Safety Studies safe food handling principles and practices that are necessary to meet the requirements of the food service industry and regulatory agencies. 1
N D 203 Food Science and Technology Application of scientific principles and experimental procedures in food preparation. Lab is required. Lab fee. Prerequisites: CHEM 110, 210; N D 103 or permission of the instructor. 3
N D 211 Nutrition Education Introduction to the nature and theories of learning, communication, and their application to the production/utilization of nutrition education for various audiences. Prerequisite: N D 112. 3
N D 213 Nutrition II A study of the physiological, biochemical, and sociological factors that affect nutrient requirements and recommendations over the life cycle. Emphasis on practical applications, including appropriate food selections to meet nutrient needs. Prerequisite: N D 112. 3
N D 223 Social and Cultural Aspects of Food A study of foods and food customs of various regional, national and ethnic groups. Experience in planning, marketing and presenting cultural meals. Lab is required. Lab fee. Prerequisite: N D 103. 3
N D 300 Theory of Medical Nutrition Therapy I Study of the profession and practice of nutrition and dietetics, including the roles of dietitians and other health team members in patient/client care and the nutritional care process. Classroom and simulated experience in nutritional assessment, planning, implementing nutritional care, counseling, and documentation in medical records. Prerequisite: N D 112. 4
N D 301 A,B,C Theory of Food Systems Management I Introduces the systems approach to management. Emphasizes management theory and functions, quantity food production and marketing. Divided into 301A Management, 301B Quantity Food Production, and 301C Marketing. Coordinated with N D 391. 4.5
N D 309 Principles of Quantity Food Production and Service Involves quantity food production and service, menu planning, standardization of recipes, and use and care of equipment. Lab fee. Prerequisite: N D 103. 3
N D 312 Community Nutrition Introduction to the principles of public health and community nutrition. Involves the study of the local, state, and federal resources and legislation for the delivery of health care and the provision of food and nutrients to all stages of the life cycle. Prerequisites: N D 112, 211 and 300. Coordinated with N D 392. 2
N D 330 Sports Nutrition Studies the relationship between exercise and nutrient use/metabolism, with the goal of determining dietary recommendations for intake. Practical experience in analyzing athletes' food intake. Non-nutrition and dietetics majors. Prerequisite: Anatomy and Physiology or the permission of the instructor. 3
N D 331 Sports Nutrition In Health Promotion A course which studies how exercise affects nutrient use and need, as well as the health benefits of exercise, diet, and cardiovascular wellness. Emphasis is placed on lifestyle change and personal responsibility in improving wellness. Nutrition and Dietetics majors. 3
N D 379 A,B.C.D Food Systems Management II Involves classroom experience in human relations, purchasing, food cost control and financial management, computer applications, and layout and equipment. Divided into 379A Human Relations, 379B Purchasing, 379C Cost Control and Financial Management, and 379D Layout and Equipment. Prerequisites: N D 138, 301 or 309, and BUS 121. 6
N D 390 Supervised Practice Medical Nutrition Therapy I Develops practitioner skills in patient/client nutritional assessment, planning, implementing nutritional care, counseling, and documentation in medical records. Coordinated with N D 300. Lab fee. Prerequisite: admission to CP. 2
N D 391 Supervised Practice Food Systems Management I Develops practitioner skills and application in management theory and functions, marketing, and quantity food production. Coordinated with N D 301. Lab fee. 1
N D 392 Supervised Practice Community Nutrition Observation and participation in local community agencies. Involves coordinated didactic and supervised practice experiences. Coordinated with N D 312. Lab fee. 1.5
N D 397 Supervised Practice Food Systems Management II Continues Supervised Practice Food Systems Management I. Develops practitioner skills and application in human relations, purchasing, cost control, financial management, layout and equipment, and computer applications to nutrition and dietetics. Coordinated with N D 379. Lab fee. Prerequisite: N D 391. 3
N D 400 Preparation for Professional Practice This course involves the study of the profession of nutrition and dietetics with an emphasis on the critical review of literature, communication, and presentation skills. It involves preparation for the application process to professional experiences, presenting a peer reviewed seminar, critical review of nutrition research, and exploration of future professional goals. ND 400 is a capstone course for the Didactic Program. 3
N D 410 Nutrition and The Elderly Examines the provision and administration of nutritional services for the elderly. Particular attention is given to nutritional needs of the elderly person and the implications related to management of quality programs. 3
N D 420 Theory of Medical Nutrition Therapy II Studies the biochemical and pathophysiological basis for medical and dietary treatments of diseases. Prerequisites: N D 112, 213 and 300. 6
N D 465 Research in Nutrition and Dietetics An introductory research course with emphasis on applications within the area of nutrition and dietetics. Includes overview of research concepts, research design for both quantitative and qualitative studies, data collection strategies, interpretation of results, and outcome assessment. Incorporates critiques of current literature to help prepare students to be critical consumers of research. 3
N D 490 Supervised Practice Medical Nutrition Therapy II Develops practitioner skill in comprehensive nutritional-care management of patient/clients with various disease states. Coordinated with ND 420. Lab fee. Prerequisite: N D 390. 3
N D 494 Coordinating Seminar and Practice Involves analysis, synthesis, and evaluation of theory and practice. Includes practice in a variety of settings as an entry-level dietitian. ND 494 is a capstone course for the Coordinated Program. Prerequisites: N D 300, 301, 312, 379, 390, 391, 392, 397, 420, 490.Lab fee. 6
N D 499 Independent Study

Involves student initiated, faculty directed study and research in accordance with University and departmental guidelines. Requires approval of chairperson.

1-3
N D 500 Professional Practice in Dietetics/Staff Relief Course includes the Dietetic Internship's Staff Relief Experience and the program's final exam, along with review of the CDR's domains for the registration examination. Prerequisite: admission to the DI. 2
N D 501 Recent Trends in Medical Nutrition Therapy Study of recent advances and trends in medical literature which impact on the relationship of diet and nutrition to disease. Includes application of research, using case studies which involve integration of pathophysiology in disease with use of therapeutic diets. 3
N D 502 Exercise Testing and Nutritional Assessment A review of techniques/procedures used during exercise testing and nutritional assessments. The course will include lectures in the classroom and demonstrations in the Human Performance Lab, where students will correctly calibrate and use the lab equipment to assess the physical and nutritional status of clients. 3
N D 503 Endocrine Disorders, Nutrition and Exercise

Study of recent developments in the dietary treatment of endocrine disorders, including mechanisms of action, interpretation of lab tests, pathophysiology of organ systems, and appropriate therapies  with their application to nutrition and exercise

3
N D 504 Nutrition and Gerontology A study of physiological and biochemical changes of aging persons, nutrition requirements, and dietary management of the geriatric patient with special emphasis on nutrition management of individuals in a long-term care setting. 3
N D 505 Maternal and Child Nutrition Nutritional needs during pregnancy and lactation for the normal growth and development of the fetus and infant. Dietary requirements postnatally for growth and development from infancy through the adolescent years. 3
N D 506 Nutrition and Human Behavior An examination of the effects of diet on human behavior. Special emphasis on nutrition and central nervous system function including effects of diet on neurotransmitter synthesis. 3
N D 507 International Nutrition An examination of the world food situation: analysis of current problems with presentation of possible solutions for both developed and developing nations. 3
N D 509 Principles of Strength and Conditioning This course will provide an introduction to basic concepts of strength and conditioning, including the physiological adaptations to strength training, the design of appropriate strength and conditioning programs, and proper lifting and spotting techniques. Classroom lectures will focus on the current body of knowledge within the field and will be complemented by experiences in the weight room. 3
N D 510 Biomechanics

This course provides the application of mechanical concepts to movement problems in sport, rehabilitation, and fitness. Anatomical and mechanical principles that effect human movement will be addressed.

3
N D 511 Environmental Nutrition An examination of testing technology for evaluating the safety of substances applied to, or included in, foods; food-borne illness; toxicants occurring naturally in foods; pesticide contamination of food; toxicology of food additives and various commercial food processing technologies. 3
N D 513 Exercise and Aging An analysis of the role of exercise and nutrition in the aging process. Course will include specific recommendations for healthy aging and the role of exercise in relations to various health conditions. 3
N D 520 Recent Trends in Normal Nutrition A review of the medical literature and research pertaining to normal nutrition throughout the life cycle. Exploration of the relationship between food and health. 3
N D 523 Immunology, Nutrition and Exercise Examination of the interrelationships between diet, exercise, and immune function. Review of current scientific literature as it applies to nutritional and physical activity impact on the immune system. 3
N D 525 Clinical Nutrition: Pharmacology and Fluid-Electrolyte Balance Basic concepts of pharmacology with special emphasis on drug and nutrient interactions. Maintenance of cell homeostasis through the interaction of water and electrolytes. 3
N D 530 Health Promotion An overview of current health promotion/wellness techniques and programs designed to facilitate behavioral change. Emphasis on review of current scientific literature concerning the development, implementation, and evaluation of health promotion programming. 3
N D 534 Private Practice in Nutrition, Exercise Science and Health Promotion An examination of the various areas required to establish and maintain a successful private practice in nutrition, exercise, and health promotion. 3
N D 536 Communication Techniques in Nutrition and Exercise Importance of modern and effective communication skills in management, teaching, and directing of students, clients, and employees. Special focus on the needs of the adult learner. 3
N D 541 Nutrition and Women's Health The study of nutrition issues affecting women's health, focuses on normal and preventative nutrition and chronic diseases. 3
N D 549 Sports Nutrition The interrelationships between physical fitness, athletic performance, nutrient intake, and nutritional status. Dietary recommendations for enhancement of human performance. 3
N D 560 Biochemistry of Nutrition and Exercise Biochemical and physiological basis of nutrition at the cellular and organelle levels. Chemistry of carbohydrates, fats, proteins, nucleic acids, and enzymes with special focus on metabolic interrelationships and their effects on exercise. 3
N D 565 Supervised Practice: Community Nutrition In-depth experiential course emphasizing various public and private resources for the delivery of nutrition education information to all stages of the life cycle. Prerequisite: admission to DI. 6
N D 566 Supervised Practice: Food Systems Management In-depth experiential course emphasizing management theory and functions. Includes quantity food ordering, receiving, inventory, storage and production, tray assembly and delivery, equipment cleaning and maintenance, non-patient food services, manpower and scheduling, regulatory compliance, policies and procedures, labor management and training, and financial management. Prerequisite: admission to the DI. 6
N D 568 Supervised Practice: Clinical Dietetics

In-depth experiential course emphasizing nutrition care services in acute and long-term care facilities. Includes the roles of dietitians in patient care, practitioner skills in patient/client interviewing, and therapeutic approaches in treating disease.

Prerequisite: admission to the DI.

6
N D 572 Sports Psychology Introduction of psychological concepts relevant to competitive and recreational athletes. Topics will include motivation, aggression, skill acquisition and development of confidence. Special attention will be paid to those psychological techniques to speed recovery from injury and interventions to enhance performance. 3
N D 574 Exercise Physiology Examination of physiological concepts related to exercise. Analysis of scientific basis underlying the relationship of metabolism, environmental stress, and body composition to optimal human performance. 3
N D 575 Nutrition and Exercise for Weight Management Analysis of theories of eating behavior and weight control. Evaluation of various weight reduction and maintenance modalities. Special focus on the development and use of scientifically-based diet/weight control programs. 3
N D 578 Sports Supplements An in-depth examination of dietary supplements used by athletes to enhance performance. Course will focus on evaluating current scientific literature, bridging the gap between laboratory findings and real-world athletics, and establishing recommendations for sport. 3
N D 581 The Energy Nutrients and Alcohol Review of literature on carbohydrates, proteins, lipids and alcohol chemistry, digestion, absorption, and utilization. Examination of current issues involving energy nutrients and alcohol. 3
N D 582 Vitamins and Minerals Physiological basis of the utilization of vitamins and minerals. Review of current scientific literature. 3
N D 590 Research Methodology Introduction to methodology, design and statistical applications in health science research. This course is intended to make the student a more informed consumer of the nutrition/dietetics research literature and to provide sufficient information for the design of a theoretically and methodologically sound study. 3
N D 591 Statistical Analysis Application of statistics to data analysis and use of SPSS. 3
N D 595 A, B, C Research Thesis The practical application of research design and statistical analysis related to the field of foods and nutrition. An individually-directed, in-depth research project. Prerequisite or corequisite: approved research course and prior topic approval by department faculty. 1, 1, 1
N D 596 Capstone Experience in Sports Nutrition and Exercise Science

Latest research on specific topics of present interest is synthesized, presented, and discussed. Course requires independent work and active participation in class discussions.

3
N D 599 Independent Study A course or project designed to meet an individual student's interests and needs through primarily self-directed learning. Permission of chairperson is necessary prior to enrollment. 3
SNES 502 Exercise Testing and Nutritional Assessment

A review of techniques/procedures used during exercise testing and nutritional assessments. The course will include lectures in the classroom and demonstrations in the Human Physiology Lab, where students will correctly calibrate and use the lab equipment to assess the physical and nutritional status of clients.

3
SNES 503 Endocrine Disorders, Nutrition and Exercise

Study of recent developments in the dietary treatment of endocrine disorders, including mechanisms of action, interpretation of lab tests, pathophysiology of organ systems, and appropriate therapies with their application to nutrition and exercise

3
SNES 509 Principles of Strength and Conditioning

This course will provide an introduction to basic concepts of strength and conditioning, including the physiological adaptations to strength training, the design of appropriate strength and conditioning programs, and proper lifting and spotting techniques. Classroom lectures will focus on the current body of knowledge within the field and will be complemented by experiences in the human physiology lab and weight room.

3
SNES 510 Biomechanics

This course provides the application of mechanical concepts to movement problems in sport, rehabilitation, and fitness. Anatomical and mechanical principles that effect human movement will be addressed.

3
SNES 523 Immunology, Nutrition and Exercise Examination of the interrelationships between diet, exercise, and immune function. Review of current scientific literature as it applies to nutritional and physical activity impact on the immune system. 3
SNES 525 Clinical Nutrition: Pharmacology and Fluid-Electrolyte Balance Basic concepts of pharmacology with special emphasis on drug and nutrient interactions. Maintenance of cell homeostasis through the interaction of water and electrolytes. 3
SNES 530 Health Promotion An overview of current health promotion/wellness techniques and programs designed to facilitate behavioral change. Emphasis on review of current scientific literature concerning the development, implementation, and evaluation of health promotion programming. 3
SNES 534 Private Practice in Nutrition, Exercise Science and Health Promotion An examination of the various areas required to establish and maintain a successful private practice in nutrition, exercise, and health promotion. 3
SNES 536 Communication Techniques in Nutrition and Exercise Importance of modern and effective communication skills in management, teaching, and directing of students, clients, and employees. Special focus on the needs of the adult learner. 3
SNES 541 Nutrition and Women's Health The study of nutrition issues affecting women's health, focuses on normal and preventative nutrition and chronic diseases. 3
SNES 549 Sports Nutrition The interrelationships between physical fitness, athletic performance, nutrient intake, and nutritional status. Dietary recommendations for enhancement of human performance. 3
SNES 572 Sports Psychology Introduction of psychological concepts relevant to competitive and recreational athletes. Topics will include motivation, aggression, skill acquisition and development of confidence. Special attention will be paid to those psychological techniques to speed recovery from injury and interventions to enhance performance. 3
SNES 574 Exercise Physiology

Examination of physiological concepts related to exercise. An in-depth critical analysis of scientific basis underlying the relationship of metabolism, environmental stress, and body composition to optimal human performance.

3
SNES 575 Nutrition and Exercise for Weight Management Analysis of theories of eating behavior and weight control. Evaluation of various weight reduction and maintenance modalities. Special focus on the development and use of scientifically-based diet/weight control programs. 3
SNES 578 Sports Supplements An in-depth examination of dietary supplements used by athletes to enhance performance. Course will focus on evaluating current scientific literature, bridging the gap between laboratory findings and real-world athletics, and establishing recommendations for sport. 3
SNES 581 The Energy Nutrients and Alcohol Review of literature on carbohydrates, proteins, lipids and alcohol chemistry, digestion, absorption, and utilization. Examination of current issues involving energy nutrients and alcohol. 3
SNES 582 Vitamins and Minerals Physiological basis of the utilization of vitamins and minerals. Review of current scientific literature. 3
SNES 590 Research Methodology Introduction to methodology, design and statistical applications in health science research. This course is intended to make the student a more informed consumer of the nutrition/dietetics research literature and to provide sufficient information for the design of a theoretically and methodologically sound study. 3
SNES 591 Statistical Analysis Application of statistics to data analysis and use of SPSS. 3
SNES 595 A, B, C Research Thesis The practical application of research design and statistical analysis related to the field of foods and nutrition. An individually-directed, in-depth research project. (Prerequisite or co-requisite: approved research course and prior topic approval by department faculty.) 1, 1, 1
SNES 596 Capstone Experience in Sports Nutrition and Exercise Science

Latest research on specific topics of present interest is synthesized, presented, and discussed. Course requires independent work and active participation in class discussions. 

3
SNES 599 Independent Study A course or project designed to meet an individual student's interests and needs through primarily self-directed learning. Permission of chairperson is necessary prior to enrollment. 3