Nutrition  

NUTR 830 - From Seed to Sea: Examining Sustainable Food Systems
Credits: 4.00
Food system structure and function from a coupled human and natural systems perspective. Topics include: an exploration of using natural resources to meet growing population demands; conflicting views on meeting food and nutrition requirements; impacts of increased stress on natural resources; inequities and discrimination in the food system; impact of dietary guidelines on the environment. Study of diverse human and natural system interactions are integrated to understand issues in food system sustainability.

NUTR 840 - Nutrition for Children with Special Needs
Credits: 4.00
Nutritional assessment and care of children with special needs resulting in feeding difficulties requiring medical nutrition therapy. Prereq: NUTR 400.

NUTR 850 - Nutritional Biochemistry
Credits: 4.00
Study of digestion, absorption, transport, and utilization of food nutrients from a biochemical perspective. Emphasis on the role of macro- and micronutrients as substrates and catalysts for metabolic pathways, and the role of these pathways in maintaining human health at the cellular, organ, and whole body levels. Prereq: general biochemistry. (Also offered as ANSC 850.)

NUTR 851 - Nutritional Biochemistry of Micronutrients
Credits: 4.00
Investigation of the nutritional and biochemical aspects of micrnutrient metabolism. All of the essential vitamins and minerals are explored in depth, and some phytonutrients and quasi-nutrients are also explored. These nutrients are examined for their molecular, cellular, and metabolic and biomedical functions, as well as the biochemical and clinical consequences of their deficiency or excess. Prereq: NUTR 850 or equivalent.

NUTR 855 - Treatment of Adult Obesity
Credits: 4.00
Overview of the risk factors associated with obesity; evidence-based recommendations for assessment and treatment of obesity. Counseling skills important to successful weight management and non-diet approaches are also explored. Special fee.

NUTR 865 - Geriatric Nutrition
Credits: 4.00
An overview of the physiological changes associated with aging and their impact on preparing, consuming, digesting, absorbing, and metabolizing food will be the primary emphasis. This course also explores the role of routine nutritional assessment in the promotion of health to prevent and manage chronic disease, with a social focus on the influence of polypharmacy on nutritional status. Prereq: NUTR 400 or equivalent.

NUTR 870 - Nutrition and Gender Based Health Concerns
Credits: 4.00
An online hybrid course that includes weekly lectures offered online and a two hour recitation each week. This course offers a comprehensive review of nutrition related health issues facing adult men and women today. Students read and evaluate the current literature fostering critical thinking skills and group discussion. Also included in the course is the opportunity to present a topic of interest in a professional presentation to the class. Prereq: NUTR 400 and BMS 507, 508, ANSC 511 or 512.

NUTR 873 - Clinical Nutrition
Credits: 4.00
Principles of normal nutrition and physiology applied to clinical problems; altered nutrient requirements in human disease. Prereq: basic nutrition, anatomy and physiology, and biochemistry. Nutrition majors only or by permission. (Fall semester only.)
Co-requisites:

NUTR 880 - Critical Issues in Nutrition
Credits: 4.00
Critical review and analysis of controversial topics in nutrition; emphasis on developing oral and written communications skills and analytical reasoning skills. Prereq: permission. (Spring semester only.)

NUTR 895 - Investigations
Credits: 1.00 to 4.00
Prereq: permission.

NUTR 898 - Nutrition Research Experience
Credits: 4.00
Students develop a project of interest and identify a mentor within the department to advise them throughout the project. Students prepare a project proposal for review. Final paper and presentation. May be repeated up to a maximum of 4 credits.

NUTR 899 - Master's Thesis
Credits: 1.00 to 6.00
Graduate students must enroll for a total of 6 credits for this course. Students may enroll in 1-6 credits per semester. Permission required. Cr/F.

NUTR 900 - Contemporary Topics in Animal, Nutritional, and Biomedical Sciences
Credits: 1.00
An informal forum for graduate students to gain experiences in evaluating the current literature of a contemporary topic. (Also offered as ANSC 900.) May be repeated for a maximum of 2 credits. Offered both fall and spring semesters. Cr/F.

NUTR 929 - Dietetics: Clinical Theory and Practice
Credits: 4.00
Course provides an orientation to those graduate students enrolled in the dietetic internship program that encompasses community food service and clinical nutrition topics. Concepts to be explored include, but are not limited to, an orientation to the profession, ethical standards of the American Diectetic Association, counseling theory, basic nutrition assessments, evidence-based medicine, food safety, research, and emotional intelligence. In addition to the didatic instruction of 175 hours of practicum based experiential learning is integrated via hands-on dietetic work which includes, but are not limited to, long term care facilities, culinary art skill development and health promotion initiatives, food service operations and sustainable food planning and production experiences, and research. Special fee.

NUTR 930 - Dietetics: Foodservice, Community and Research
Credits: 6.00
This course is designed to enhance pre-professional work experiences with continued examination and application of theory and practice in the dietetic profession. Concepts explored include foodservice management topics such as facility and human resources management, translation of nutrition into foods/menus, procurement, distribution and service within delivery systems, and food safety and sanitation. Community nutrition topics include: nutrition screening and assessment, nutrition counseling and education, food secuirty and sustainability, program development and evaluation as well as an exploration of health promotion and disease prevention theory and application. Group based research work will be integrated as applicable to the internship design. Assignments and supplemental readings reinforce practicum experiences. In addition to the dietetic instruction, between 500-600 hours of practicum experience is integrated into the course design. Prereq: Permission required; NUTR 929; NUTr 931; Graduate level Dietetic Interns only. Special fee.

NUTR 931 - Dietetics: Clinical Theory and Practice
Credits: 6.00
This course is designed to integrate clinical theory and practice in dietetics care. Bi-weekly seminars, weekly on-line assignments and supplemental readings serve to provide a mechanism to examine the nutritional basis of diet and disease relationships and consider appropriate nutritional interventions. Between 500-600 hours of clinical rotations are planned and provide interns with the opportunity to explore the application of nutritional science principles and practices within impatient and outpatient environments. Staff responsibility, coupled with an in-deptj case study presentation of a current patient with multiple nutrition risk factors serve as the capstone practicum project. Permission required. Prereq: NURS 929, 930. Special fee.

NUTR 955 - Topics in Human Obesity
Credits: 4.00
Various topics related to obesity are discussed from year to year. Topics include: neurregulatory and hormonal mechanisms; role of diet, exercise and energy metabolism, fat as an endocrine organ; obesity, iummune function and chronic disease.

NUTR 995 - Non-thesis Investigations
Credits: 1.00 to 4.00
Advanced investigations in a research project, exclusive of thesis project. Elective only after consultation with the instructor. May be repeated for a maximum of 4 credits. (Offered both fall and spring semesters.)