Education & Human Sciences Nutrition & Health Sciences: Nutrition Science Option

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NUTR Courses

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NUTR 100
Use of "Blackboard" required
Various risk factors and personal behaviors that affect health.  Practical methods for self-assessments and improving and maintaining physically active and healthy eating habits designed to enhance awareness of short- and long-term risks and to achieve a higher level of wellness.
This course is a prerequisite for: FITN 112B, NUTR 252, NUTR 253, NUTR 256, NUTR 356, NUTR 454
Credit Hours: 3
Course Format: Lecture
Course Delivery: Classroom
NUTR 131
The Science of Food Crosslisted 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).
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom, Web
ACE Outcomes: 4
NUTR 145
Prereqs: NUTR majors only.
Food safety and sanitation, proper use of basic kitchen equipment, food identification, proper handling and preparation, menu planning, food purchasing, and sensory evaluation.
Credit Hours: 1
Course Format: Lab 2
Course Delivery: Classroom
Process of career preparation and planning. Philosophy and goals of academic programs, curricula, certifications, career opportunities and graduate programs in the Department of Nutrition and Health Sciences.
Credit Hours: 2
Course Format: Lecture
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: FITN 112B, 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 Procurement Crosslisted 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.
This course is a prerequisite for: NUTR 343
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 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 371, NUTR 441, NUTR 445
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, NUTR 253, NUTR 344, NUTR 355, NUTR 356, NUTR 400, NUTR 407
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: NUTR 100, NUTR majors only.
Introduction to and practical application of tools frequently used to estimate fitness levels and dietary intake; association among physical activity, nutrition, and health; health screening and risk classification; principles of assessment and various assessment strategies.
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom
Prereqs: NUTR 100 or 250.
The influences of culture on food and nutrition practices.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
ACE Outcomes: 9
Prereqs: NUTR 201.
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: NUTR 100
Understanding of health disparities existing at national and local levels through a social justice lens and the role of health literate communication in reducing health disparities, as well as its limitations.
This course is a prerequisite for: NUTR 400
Credit Hours: 3
Course Format: Lecture 3
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
Prereqs: Junior standing and NUTR major.
Critical evaluation, interpretation and communication of consumer health messages.
Credit Hours: 3
Course Format: Lecture 3
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: NUTR 250; NUTR majors only; or permission.
Integration of current dietary guidelines, nutrient assessment methodologies, scientific principles of food preparation, financial accountability, concepts of healthy menu planning, and preparation techniques in promotion of healthy living.
This course is a prerequisite for: NUTR 452, NUTR 453
Credit Hours: 4
Course Format: Lab 1, Lecture 3
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: Junior standing.  NUTR majors only.
Application of the social marketing framework to analyze public health problems and design program solutions.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs: BIOS 213; NUTR 250
Understanding of fundamental principles of sports nutrition.  Tools and knowledge to evaluate scientific literature and to develop evidence-based diet and supplementation strategies aimed at maximizing athletic performance.
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.
This course is a prerequisite for: NUTR 956
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: NUTR 244 and 245.
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 Sanitation Crosslisted 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
Prereqs: NUTR 250, NUTR 256, and junior standing
Theory-based process of developing health promotion/education programs.  Principles of planning, implementing and evaluating health education interventions will be taught using evidence-based research.
This course is a prerequisite for: NUTR 404
Credit Hours: 3
Course Format: Lecture 3
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
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
Prereqs: NUTR 400.
Introduction to research, study designs, and data collection methods in health and behavior-change related studies, including exercise, nutrition, and health education .Emphasis on understanding research literature and development of research/grant proposals.
This course is a prerequisite for: NUTR 406
Credit Hours: 3
Course Format: Lecture 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
Prereqs: NUTR 404.
Overview of systems approach to the management of resources needed to plan, implement, and evaluate a health education/promotion program including financial, human, curricula, and physical resources.  Qualities of effective leadership will be explored and evaluated.
This course is a prerequisite for: NUTR 408, NUTR 487
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs: NUTR 250 and 3 cr hrs Statistics.
Application of basic concepts of epidemiology to nutrition and public health to include epidemiological research design, estimating outcome measures and determining cause and effect and effectiveness of interventions to prevent and treat disease.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs: NUTR 406.
Health policy and law in the United States. Development of health advocacy skills through engagement with local community health organizations and decision-makers.
Credit Hours: 3
Course Format: Lecture 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 Perspective Crosslisted 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 Anthropology Crosslisted 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 Food Crosslisted as FDST 441/841
Prereqs: NUTR 245 and BIOC 321; or FDST 448.
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 Foods Crosslisted as FDST 445/845
Prereqs: NUTR 244 and 245; BIOC 321.
Introduction to food research. Application of research techniques to selected problems.
This course is a prerequisite for: NUTR 449
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.
This course is a prerequisite for: NUTR 452
Credit Hours: 3
Course Delivery: Classroom
Prereqs: NUTR 344 and 450.
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: NUTR 344.
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: ASCI 925, ASCI 926, ASCI 927, ASCI 928, ASCI 929, NUTR 492, NUTR 810
Credit Hours: 3
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs: BIOS 214; NUTR/BIOS 484/884; NUTR 486/886.
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: NUTR 370.
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 You Crosslisted 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: NUTR 370.
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: NUTR 486; NUTR/BIOS 484.
Theory and application of electrocardiography in graded exercise testing.
Credit Hours: 3
Course Delivery: Classroom
NUTR 484/884
Physiology of Exercise Crosslisted 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.
This course is a prerequisite for: NUTR 858
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom
Prereqs: NUTR/BIOS 484/884; EDPS 459/859 or STAT 218.
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, NUTR 488, NUTR 880
Credit Hours: 4
Course Delivery: Classroom
Prereqs: NUTR 406. Community Health and Wellness majors only.
Background check will be required.
Application of health education concepts and skills in a practical setting while serving as a health education resource person.
Credit Hours: 6
Course Format: Field 6
Course Delivery: Classroom
Prereqs: NUTR 453 and 486/886.
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
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

Attention

This is the site for old bulletin data. Please head to UNL's Course Catalog for updated course and program information.

Attention

This is the site for old bulletin data. Please head to UNL's Course Catalog for updated course and program information.