Nutrition & Health Sciences Courses

Courses of Instruction (NUTR)

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Course Formats
ACE Outcomes
Use of "Blackboard" required
Positive health behaviors. Nutrition, physical activity, lifetime weight control, and other lifestyle factors known to improve short term and long term health risks. Practical methods for assessing, improving, and maintaining behaviors to reduce the health risks associated with both the college-age population and the general adult population.
This course is a prerequisite for: FITN 112B, NUTR 253, NUTR 344, NUTR 356, NUTR 454
Credit Hours: 3
Course Delivery: Classroom
NUTR 131
The Science of FoodCrosslisted as CHEM 131, FDST 131
General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).
This course is a prerequisite for: FDST 131L, FDST 301
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom, Web
ACE Outcomes: 4
Philosophy and goals of academic programs, curricula, certifications, career opportunities and graduate programs.
Credit Hours: 1
Course Delivery: Classroom
Concepts, principles, and legal aspects of emergency care, cardiorespiratory emergencies, hemorrhage control, wounds, shock, heat injuries, and other medical emergencies. Considers the epidemiological factors related to accident causation.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Scientific foundation of personal health and the role of behavior in advancing individual levels of health. Principles of disease prevention in understanding the basic elements of accident prevention, substance abuse, nutrition, mental health, family planning, infection control, chronic disease prevention, sexually transmitted diseases, and organization of health services.
This course is a prerequisite for: NUTR 255
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Theoretical and experiential analysis of the martial arts of Asia from historical, anthropological, educational, philosophical, cultural, religious, political, and sociological perspectives and their impact on contemporary Asian and global society.
Credit Hours: 3
Course Delivery: Classroom
NUTR 213
Meat Specifications and ProcurementCrosslisted as ASCI 213
ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics.
Selecting and purchasing meat for the hotel, restuarant, institutional industry, and the retail markets.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Permission.
NUTR 230 requires serving as a Wellness Advocate in the University living units to gain experience in utilizing the information learned.
The role of Wellness Advocate in the promotion of the health and wellness needs of college students. Techniques for promoting the adoption of lifestyle choices for lifelong health and well being.
Credit Hours: 1-2
Max credits per degree: 2
Course Format: Lecture
Course Delivery: Classroom
Prereqs:
Sophomore standing; FACS or HRTM or NUTR major.
Chemical, physical, sensory, and nutritional principles of food preparation.
This course is a prerequisite for: NUTR 245, NUTR 344, NUTR 371, NUTR 445
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
NUTR 244 or parallel.
Application of chemical, physical, sensory, and nutritional principles of food preparation.
This course is a prerequisite for: NUTR 441
Credit Hours: 1
Course Format: Lab
Course Delivery: Classroom
Prereqs:
4 hours chemistry or biological sciences.
Introduction to nutrient function in the body, nutrient chemistry and energy metabolism. Role of nutrients in health and disease.
This course is a prerequisite for: NUTR 251
Credit Hours: 3
Course Delivery: Classroom, Web
Prereqs:
NUTR 250 or parallel.
Influence of normal physiological stress on nutritional requirements throughout the life cycle: pregnancy, lactation, growth, and aging.
This course is a prerequisite for: NUTR 356
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
The influences of culture on food and nutrition practices.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
ACE Outcomes: 9
Prereqs:
Series of minicourses devoted to specific content areas of health: A. Consumer Health N. Stress and Tension Reduction
Credit Hours: 2
Course Delivery: Classroom
Prereqs:
As announced by department.
Topics vary.
Credit Hours: 1-6
Max credits per semester: 6
Course Delivery: Classroom
Prereqs:
6 hrs in major department or closely related areas and permission.
Work supervised and evaluated by departmental faculty members.
Individual projects in research, literature review, or creative production.
Credit Hours: 1-5
Course Delivery: Classroom
NUTR 343
Prereqs:
ASCI/NUTR 210 or ASCI/NUTR 213 or ASCI/NUTR 310.
Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.
This course is a prerequisite for: ASCI 411
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Role of nutrition and physical activity in healthy living. Application of current health promotion guidelines.
This course is a prerequisite for: NUTR 452, NUTR 453
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom
Prevalence and etiology of health behaviors among children and teens. Organization, development, and legal aspects of school health programming.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
NUTR 100 and 250; NUTR 251 or parallel.
Overview of community nutrition. Assessment of community needs and services; policy formation; techniques for developing and delivering theory-based nutrition education.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Application of food production and purchasing principles in foodservice management.
This course is a prerequisite for: NUTR 470, NUTR 473
Credit Hours: 3
Course Delivery: Classroom
Prereqs:
Application of theoretical knowledge and quality assessment is provided in university or community laboratory setting.
Credit Hours: 1
Course Delivery: Classroom
NUTR 372
Food Safety and SanitationCrosslisted as FDST 372
Prereqs:
One course in chemistry and one course in biological sciences.
Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Junior standing; BIOS 214.
Anatomical and mechanical principles as related to human movement.
Credit Hours: 3
Course Format: Lab, Lecture
Course Delivery: Classroom
Faculty and practicing teacher supervision of practical instruction in school-based settings to ensure effective student demonstration of lesson planning, classroom management, instruction, and related decision making skills recommended by current teacher effectiveness theory related to either K-6 physical education, secondary health and physical education, or adaptive physical education. A. Elementary (2 cr) Prereq: NUTR 281; CYAF 160 or EDPS 250. B. Secondary (2 cr) Prereq: NUTR 288, 321, 377, 384, 388. D. Adaptive Physical Education (1 cr) Must be taken parallel with SPED 401B. E. Community Health Practicum in a Community Setting (1 cr) Must be taken parallel with TEAC 451V.
Credit Hours: 1-3
Course Format: Field
Course Delivery: Classroom
Prereqs:
Permission.
This course has no description.
Credit Hours: 1-6
Max credits per semester: 6
Course Delivery: Classroom
NUTR 401
Prereqs:
Junior standing.
Social, psychological, and cultural factors that influence the adoption, maintenance, and modification of health behaviors in communities.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Senior standing and NUTR major.
Critical evaluation, interpretation and communication of consumer health messages.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Topical review of current concepts of health and disease including homeostasis, bioenergetics, epidemiology, and the major chronic and infectious diseases.
Credit Hours: 3
Course Delivery: Classroom
Skills and knowledge necessary to provide leadership in the designing, implementation, and evaluation of work site health promotion programs.
Credit Hours: 3
Course Delivery: Classroom
Using the community as a laboratory the student observes, participates in, and practices the processes of public health and health education.
Credit Hours: 1-6
Course Delivery: Classroom
NUTR 429A/829A
Food Security: A Global PerspectiveCrosslisted as ANTH 429A/829A, AGRO 429A/829A, HORT 429A/829A, NRES 429A/829A
Prereqs:
Junior standing
Overview of the technical and sociocultural dimensions of global food insecurity.

Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
NUTR 430/830
Nutritional AnthropologyCrosslisted as ANTH 830/430
Prereqs:
ANTH 242 or equivalent.
Anthropological approaches to the study of nutrition. Background to nutrition science; bio-cultural aspects of obesity, fertility, lactose intolerance, and infant feeding practices; biological differences in nutritional requirements, fertility, and mortality; interpretation of nutritional deficiencies in skeletal remains; reconstructing prehistoric diets from archaeological evidence; and evaluation of relationships between dietary patterns and dental remains in fossil record.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
NUTR 441/841
Functional Properties of FoodCrosslisted as FDST 441/841
Prereqs:
Relationship of structure and functionality of ingredients in food systems.
This course is a prerequisite for: NUTR 449
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
NUTR 445/845
Experimental FoodsCrosslisted as FDST 445/845
Prereqs:
Introduction to food research. Application of research techniques to selected problems.
Credit Hours: 3
Course Format: Lab 6, Lecture 1
Course Delivery: Classroom
Prereqs:
Senior standing; NUTR 441 or 445 or FDST 448; Culinology major.
Pass/No Pass only.
Supervised individual professional Culinology research experience in product development.
Credit Hours: 3
Course Delivery: Classroom
Prereqs:
BIOC 321 and 321L, or BIOC/BIOS/CHEM 431; BIOS 213 or ASCI 240.
Nutrition assessment, nutrition support, documentation of nutrition services and medical terminology.
Credit Hours: 3
Course Delivery: Classroom
Prereqs:
Nutrition in the disease state. Physiological and biochemical basis of medical nutrition therapy.
This course is a prerequisite for: NUTR 452L
Credit Hours: 3
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
For Dietetics major: parallel NUTR 452.
Application of nutrition care process.
Credit Hours: 1
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
Application of behavior change and counseling theories to individual clients. Data assessment and interpretation, and developing goals and/or outcomes to facilitate health behavior changes.
This course is a prerequisite for: NUTR 488
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Junior standing; COMM 109; NUTR 100.
Practical experience in developing skills in nutrition for health promotion and nutrition education.
Credit Hours: 2
Course Format: Lab, Lecture
Course Delivery: Classroom
Prereqs:
BIOC 321 and 321L, or BIOC/BIOS/CHEM 431; BIOS 213 or ASCI 240, or parallel.
Biochemical and physiological aspects of human nutrition. Nutrient transport, storage and utilization under various metabolic states and relationships to the development of chronic diseases.
This course is a prerequisite for: NUTR 492
Credit Hours: 3
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
Cardiovascular, pulmonary, metabolic, pharmacologic, endocrinologic, renal, neurologic, inflammatory, and orthopedic aspects of clinical exercise physiology as they relate to exercise testing and programming.
Credit Hours: 3
Course Format: Lecture
Course Delivery: Classroom
Supervised classroom or outreach experiences in educational or community settings.
Credit Hours: 1-3
Max credits per semester: 3
Course Delivery: Classroom
Prereqs:
Principles of cost control for foodservice. Integration of cost control and foodservice/restaurant management principles which influence financial integrity. Utilization of the computer as a tool to enhance decision making capabilities.
Credit Hours: 2
Course Delivery: Classroom
NUTR 471/871
Vines, Wines and YouCrosslisted as HORT 471/871, HRTM 471/871
Prereqs:
6 hrs science or equivalent experience; 21 years of age or older.
Proof of age is required.
Origin, botany, historical and cultural significance of the grapevine and related species. Principles and practices of vineyard establishment, management and processing of grape products, importance and/or scope of grape and wine industry; global and local significance. Culinary applications, health, environmental and safety-related issues, business and industry relations and experience.
Credit Hours: 3
Course Format: Lab, Lecture
Course Delivery: Classroom
Prereqs:
Organizational, administrative, and human relations concepts to foodservice. Utilization of computer applications in administration of a foodservice facility.
Credit Hours: 3
Course Delivery: Classroom
Prereqs:
Theory and application of electrocardiography in graded exercise testing.
Credit Hours: 3
Course Delivery: Classroom
NUTR 484/884
Physiology of ExerciseCrosslisted as BIOS 484/884
Prereqs:
12 hrs biological sciences, including BIOS 213 or equivalent; BIOS 214 or equivalent.
Effects of physical activity on the circulatory, respiratory, and other physiological processes.
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom
Prereqs:
In-depth analysis and development of the techniques and knowledges prerequisite for certification in adult fitness and cardiac rehabilitation as prescribed by the American College of Sports Medicine.
This course is a prerequisite for: NUTR 456, NUTR 480
Credit Hours: 4
Course Delivery: Classroom
Prereqs:
Practical experience in exercise testing and analysis and planning of health and fitness programs for individuals.
Credit Hours: 3
Course Format: Lecture 2
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
Senior standing.
P/N only
Professional requirements in order to become a registered dietitian. Types of supervised practice experiences available and assistance in application process. Career options, professional organizations, and current issues in the dietetic profession.
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
NUTR 455 or equivalent, and permission.
Individual problems may be selected from diet therapy, animal feeding, metabolism studies, or surveys.
Credit Hours: 1-6
Max credits per semester: 6
Course Delivery: Classroom
NUTR 493
This course has no description.
Credit Hours: 1-12
Max credits per semester: 12
Course Delivery: Classroom
NUTR 496/896
Prereqs:
12 hrs in major related areas; permission.
Supervised and evaluated by departmental faculty members.
Individual projects in research, literature review, or creative production.
Credit Hours: 1-5
Course Delivery: Classroom
NUTR 497
Prereqs:
Admission by application; completion of all required methods courses and practica, with minimum grades of C+ (2.33) per course.
Pass/No Pass only.
For course description, see TEAC 497A. E. Elementary Physical Education (1-10 cr) K. Secondary Health (1-10 cr) U. Secondary Physical Education (1-10 cr)
Credit Hours: 1-14
Max credits per semester: 14
Course Delivery: Classroom
Prereqs:
Senior standing and permission.
Participation in an ongoing research project. Select from foods, human nutrition education, small animal, or survey research areas.
Credit Hours: 1-5
Course Delivery: Classroom
NUTR 499H
Prereqs:
Good standing in the University Honors Program or by invitation.
Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.
Credit Hours: 3
Course Delivery: Classroom
Topical review of current concepts of health and disease including homeostasis, bioenergetics, epidemiology, and the major chronic and infectious diseases.
Credit Hours: 3
Campus:
Course Delivery: Classroom
NUTR 805
Prereqs:
Graduate standing
Philosophy, goals, and methodologies related to research in nutritional science. Survey and application of basic research tools.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
NUTR 806
Advanced Teaching StrategiesCrosslisted as ALEC 805, TEAC 805
Contemporary and innovative teaching strategies, emphasizing learner-centered instruction, suitable to teaching in college and postsecondary institutions, outreach programs public schools, and other settings. Students participate in active learning as they apply learning theory in practice, prepare and demonstrate teaching methods, and plan for instruction in discipline areas of their choice.
This course is a prerequisite for: ALEC 400
Credit Hours: 3
Course Format: Lecture
Campus:
Course Delivery: Classroom
NUTR 810
Transdisciplinary Obesity PreventionCrosslisted as CYAF 810
Prereqs:
NUTR 455 or equivalent; Graduate standing.
Using a transdisciplinary team of faculty and guest lecturers, students will be introduced to the interrelationship of obesity and dietary components, behavior, exercise and sports science, physical activity, health promotion, genetics, nutrigenomics, child development, family dynamics, cultural issues, epidemiology, population disparity, educational leadership, public policy and other related topics.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
NUTR 812
Practical applications in developing and evaluating multimedia resources for students. Surveys new applications, creates and develops various instructional materials, and reviews current practice against relevant theory. Use current software packages to develop materials for various audiences.
Credit Hours: 3
Course Format: Lab, Lecture
Course Delivery: Classroom
Conceptual understanding of stress in educational settings and stress coping strategies to enhance the learning environment. Identification of physical, emotional, cognitive and behavioral indicators; awareness of perception, appraisal and interpretation of challenges, frustrations, conflicts and competition; and an introduction to social, lifestyle and environmental change strategies together with self-regulation and behavioral management techniques.
Credit Hours: 3
Campus:
Course Delivery: Classroom
Prereqs:
Roles for nutrients in signal transduction, gene expression, intracellular trafficking and cell death.
Credit Hours: 2
Campus:
Course Delivery: Classroom
Prereqs:
NUTR 820 recommended. Basic techniques for molecular studies in nutritional sciences.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Campus:
Course Delivery: Classroom
NUTR 846
Foundations of Health BehaviorCrosslisted as EDPS 846
The epidemiological, developmental and cognitive foundation of health-related behaviors and identifies opportunities for health promotion and education.
Credit Hours: 3
Campus:
Course Delivery: Classroom
NUTR 847
Application of widely used theoretical models of health behavior change. Specification of behaviors and development and evaluation of theory-based interventions to reduce health-related risks.
Credit Hours: 3
Campus:
Course Delivery: Classroom
NUTR 855
Teaching Learners to LearnCrosslisted as SPED 855, EDAD 855, EDPS 855, TEAC 855
Effective teachers facilitate student learning. Facilitating student learning depends on understanding learning principles and on designing instruction that is compatible with learning principles. Instructors can provide learning-compatible instruction that helps students learn more effectively and ultimately teaches them how to learn. Assists teachers to teach in learning-compatible ways and helps them embed within their curriculum a program for teaching learners to learn.
Credit Hours: 3
Campus:
Course Delivery: Classroom
Supervised classroom or outreach experiences in educational or community settings.
Credit Hours: 1-3
Max credits per degree: 3
Campus:
Course Delivery: Classroom
Prereqs:
Synergistic effects of proper nutrition and exercise on health and physical performance. Normal nutrition provides the basis for exploring the influence of dietary components and exercise on chronic disease development.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
3 hours undergraduate nutrition and 6 hours undergraduate natural sciences
Nutritional needs throughout the life span including pregnancy, lactation, growth and aging. Approaches to nutrition education for different ages.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
Admission to Dietetic Internship
Scientific basis for clinical and community practice and current developments in foodservice systems in professional settings. Documenting professional development.
Credit Hours: 1-6
Max credits per degree: 6
Campus:
Course Delivery: Classroom
Prereqs:
Theory and application of electrocardiography in graded exercise testing.
Credit Hours: 3
Course Format: Lab, Lecture
Campus:
Course Delivery: Classroom
Reviews the current research in the psychology of exercise and health behavior. Various theoretical models of exercise and health behavior as well as ways to implement effective behavioral change strategies. Students are introduced and gain competence in administering a variety of questionnaire, psychophysiological, and behavioral research techniques.
Credit Hours: 3
Campus:
Course Delivery: Classroom
NUTR 890
Special topics related to foods, nutrition or food service management in depth. Food preservation, food and nutrition update, use of computer in planning food service operations.
Credit Hours: 1-3
Campus:
Course Delivery: Classroom
NUTR 891
Special Topics in Human SciencesCrosslisted as CYAF 891, HUMS 891, SLPA 891, TEAC 891, TMFD 891
Aspects of human sciences not covered elsewhere in the curriculum.
Credit Hours: 1-3
Max credits per degree: 12
Campus:
Course Delivery: Classroom
NUTR 899
Prereqs:
Admission to masters degree program and permission of major adviser
This course has no description.
Credit Hours: 6-10
Campus:
Course Delivery: Classroom
Philosophical and empirical review and critique of contemporary literature on school, community, work place and health care-based health promotion and education programs.
Credit Hours: 3
Campus:
Course Delivery: Classroom
NUTR 910
Research Methods in Childhood ObesityCrosslisted as CYAF 910
Prereqs:
Graduate standing.
The purpose of this course is to examine the philosophy, goals, and methodologies related within the concept of childhood obesity research. The class will include study design, survey development, evaluation and application of basic research tools. In addition, students will critically evaluate different types of research in relation to childhood obesity. Class discussion will focus on the multiple factors that impact childhood obesity and potential measurement of these factors in the outcome of childhood obesity prevention.
Credit Hours: 4
Course Format: Lecture 4
Course Delivery: Classroom
NUTR 920
Teaching PracticumCrosslisted as CYAF 920, TMFD 920
Prereqs:
CYAF 918 or permission of department chair
Supervised classroom experiences designed to develop competencies in teaching at the college level.
Credit Hours: 1-3
Max credits per degree: 3
Campus:
Course Delivery: Classroom
NUTR 921
Interdepartmental Nutrition SeminarCrosslisted as ASCI 921
Prereqs:
Permission
Presentation and discussion of current literature and research in the field of nutrition.
Credit Hours: 1
Max credits per degree: 4
Campus:
Course Delivery: Classroom
NUTR 925
Energy MetabolismCrosslisted as ASCI 925
Prereqs:
ASCI 821, BIOC 831, or NUTR 455 or 950; or permission
Offered odd-numbered calendar years. Critically evaluate how research in bioenergetics has contributed to scientific discoveries in the fields of nutrition, biochemistry, and physiology. Methodologies for determination of human and animal energy expenditure and body composition. Specifically, direct calorimetry, indirect calorimetry and comparative slaughter techniques. Emphasis on components of organ and tissue energy expenditures. Background information important in other nutrition courses.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
NUTR 926
Carbohydrate and Lipid NutritionCrosslisted as ASCI 926
Prereqs:
Offered even-numbered calendar years. Nutrition and metabolism of carbohydrates and lipids by animals and humans. Emphasis on fundamental principles and current concepts.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
NUTR 927
Protein and Amino Acid NutritionCrosslisted as ASCI 927
Prereqs:
ASCI 421/821 or NUTR 455 or 950; BIOC/BIOS/CHEM 431/831
Offered even-numbered calendar years. Nutrition and metabolism of proteins and amino acids by animals and humans. Fundamental principles and current concepts.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
NUTR 928
Mineral NutritionCrosslisted as ASCI 928
Prereqs:
ASCI 821 or NUTR 455 or 950 and BIOC 831; or permission
Offered even-numbered calendar years. Nutrition and metabolism of mineral elements by animals and humans. Information and current concepts on the metabolism of minerals and requirements for growth, finishing, maintenance, lactation, and reproduction. Interrelationships among minerals and other nutrients discussed and observed in the laboratory.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
NUTR 928L
Mineral Nutrition LaboratoryCrosslisted as ASCI 928L
Prereqs:
Parallel ASCI/NUTR 928
Laboratory experiments that complement material covered in ASCI 928.
Credit Hours: 1
Course Format: Lab
Campus:
Course Delivery: Classroom
NUTR 929
Vitamin NutritionCrosslisted as ASCI 929
Prereqs:
Offered odd-numbered calendar years. History, chemistry, assay procedures, food content, metabolism, biochemical functions, deficiencies, pharmacological doses, toxicities, and factors influencing vitamin status in animals, including humans.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
NUTR 930
Sociological/Anthropological Research Methods in EducationCrosslisted as TEAC 930, EDPS 930, CYAF 930
Empirical and theoretical research into the sociocultural problems and the lived experiences of people across educational, family and community settings.
A. Ethnographic Methods (1-3 cr, max 3)
B. Special Topics in Qualitative and/or Quantitative Research Methods (1-3 cr, max 9)
D. Discourse Analysis Across School, Home and Community Settings (1-3 cr, max 3)
E. Introduction to Linguistic Analysis of Classroom Interaction (1-3 cr, max 3)
J. Hermeneutic Traditions in Education (1-3 cr, max 3)
K. Quantitative Research Traditions in Education (1-3 cr, max 3)
Credit Hours: 1-3
Max credits per degree: 15
Course Format: Lecture
Course Delivery: Classroom
NUTR 949
Biochemistry of NutritionCrosslisted as ASCI 949, BIOC 949, BIOS 949
Prereqs:
BIOC 832 or *839, or permission
Offered odd-numbered calendar years. Interrelationships of nutrients, nutritional state and metabolic processes. Energy metabolism, integration of nutrition and metabolism and nutritional regulation of gene function.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
12 hours of biological sciences which includes biochemistry and physiology
Integration of concepts of nutrient metabolism with food intake recommendations.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
6 hrs medical nutrition therapy or clinical nutrition
Interrelationships between diet intervention and disease. Current theories.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
12 hours NUTR and 6 hrs social science
Theories of behavior change and application to nutrition counseling. Practice in development of nutrition counseling skills. Current nutrition problems and applications to diverse clients.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
NUTR 356 or permission
Historical perspectives, research methodology, and assessment techniques.
Credit Hours: 3
Campus:
Course Delivery: Classroom
Prereqs:
NUTR 950 or 350 or 858, HHPG 884, BIOC 831 or equivalents of these courses
Exercise and its influence upon human nutrition via biochemical and physiological functions. Interrelationships between exercise and energy, macro- and micro-nutrients will be examined.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
NUTR 873 or permission
Investigation of foodservice/restaurant organizations and administration. Critical evaluation of current literature.
Credit Hours: 3
Campus:
Course Delivery: Classroom
Prereqs:
HHPG 884 or equivalent
Theory and laboratory experiences focusing on physiological influences and outcomes relating to exercise performance. Areas for in-depth and critical consideration include cardiovascular and respiratory responses, growth and development effects, environmental, nutritional, and pharmacological influences, evaluative techniques, and special interest topics.
Credit Hours: 3
Campus:
Course Delivery: Classroom
NUTR 986
Prereqs:
Permission
This course has no description.
Credit Hours: 1-2
Max credits per degree: 4
Campus:
Course Delivery: Classroom
NUTR 991
Field Studies in EducationCrosslisted as EDAD 991, TEAC 991
Prereqs:
Permission
Identification and solutions of problems associated with program planning; organizational, administrative, and instructional procedures within an institutional setting. Designing, implementing, and evaluating new or modified patterns of operation and teaching within a public school, postsecondary institution, or adult education agency.
Credit Hours: 1-3
Max credits per degree: 6
Campus:
Course Delivery: Classroom
Prereqs:
Permission
In-depth evaluation of current human nutrition issues.
Credit Hours: 1-6
Max credits per degree: 6
Course Format: Independent Study
Campus:
Course Delivery: Classroom
Prereqs:
Permission
In-depth evaluation of food studies, culinology, and research issues.
Credit Hours: 1-6
Max credits per degree: 6
Course Format: Independent Study
Campus:
Course Delivery: Classroom
Prereqs:
Permission
Intended primarily for doctoral students, although non-doctoral students are admitted with permission. Work with a faculty mentor, either on an individualized or on a small group basis. Outcome-based scholarly activities. The interaction between research and practice.
Credit Hours: 1-6
Max credits per degree: 18
Course Format: Independent Study
Campus:
Course Delivery: Classroom
Prereqs:
Permission
This course has no description.
Credit Hours: 1-8
Campus:
Course Delivery: Classroom
NUTR 998
Special Topics in Human SciencesCrosslisted as CYAF 998, TMFD 998
Prereqs:
Permission
This course has no description.
Credit Hours: 1-3
Max credits per degree: 6
Campus:
Course Delivery: Classroom
Prereqs:
Admission to doctoral degree program and permission of supervisory committee chair
This course has no description.
Credit Hours: 1-24
Max credits per degree: 55
Campus:
Course Delivery: Classroom