Dietetics and Nutrition (NFS)
NFS 100 INTRODUCTION TO FOOD PREPARATION
A study of the composition of food and scientific principles of food preparation and cookery. Students learn food selection, storage, and preparation skills. Lab included. Offered every semester.
NFS 101 INTRODUCTION TO FOOD COMPOSITION AND PREPARATION
NFS 102 INTRODUCTORY NUTRITION
3, 3/3; NS14
A basic science in human nutrition focuses on knowledge of chemical structure, dietary sources, requirements, functions, digestion, absorption, transportation, utilization, and excretion of essential nutrients and other substances. Offered every semester.
NFS 105 FOOD AND PEOPLE
The use of technology and science for food production, preservation, processing, and safety profoundly influences nutritional, economic, social, ethical, legal, and personal issues. Concerns about the impact of technology on environment, health, culture, and hunger/malnutrition are addressed. Course prepares students to understand the concepts of food, nutrition, food culture, and food safety for optimal health. Offered every semester.
NFS 108 FOOD CULTURE AND CIVILIZATION IN THE FAR EAST
3, 3/0; NW14
A study of food culture in context with civilizations of the Far East. Focuses on the relationship between the development of food habits/culture and civilization as influenced by political, socioeconomic and cultural factors, and international relations. Offered every semester.
NFS 110 APPLIED PRINCIPLES OF MANAGEMENT IN DIETETICS/FOOD SERVICES
Management principles and concepts explored through class assignments that simulate real-world situations and prepare students for advanced study and application in management. Offered every semester.
NFS 111 APPLIED MANAGEMENT IN DIETETICS I
Prerequisites: Majors only. First of a three course sequence, this course focuses on advanced management principles and concepts as they apply to health care, dietetics and food services. Student will engage in assignments that will prepare them to become skilled in specific areas of dietetics practice and food service management. Offered every semester.
NFS 200 APPLIED FOOD CHEMISTRY
Prerequisites: NFS 100 and CHE 112, recommended co-requisite CHE 321. A study of the structure, properties, and analysis techniques of food components: carbohydrates, fats, proteins, color, flavor, toxins, additives and evaluation of commercial food products and their role in the diet. Offered fall only.
NFS 210 FOOD SERVICE SYSTEMS MANAGEMENT IN HEALTH CARE
Prerequisite: NFS 110. In-depth analysis of the procurement process, menu development, food production and delivery, quality standards, and financial management of food service systems and related subsystems. Offered fall only
NFS 211 APPLIED MANAGEMENT IN DIETETICS II
Prerequisites: NFS 111. Majors only. Second of a three course sequence. Focuses on concepts and practices consistent with the practice of human resource management, financial management, safety, and infection control as they apply to health care food service management. Assignments prepare students to become skilled in specific areas of dietetics practice and food service management. Offered spring only.
NFS 230 INTRODUCTION TO DIETETICS
Overview of the dietetics profession: career options, professional development, career portfolio development, professional organization, code of ethics, standards of practice, professional values, creativity, Academy of Nutrition and Dietetics position papers, introduction to legislative process, professional issues and trends, and professional references and resources. Offered fall only.
NFS 280 INTRODUCTION TO COMPLEMENTARY AND ALTERNATIVE MEDICINE
An overview of complementary and alternative medicine (CAM) that includes alternative medical systems, complementary use of CAM therapies, mind-body interventions, and biologically-based therapies such as herbal and natural products and physical therapies. Provides the opportunity to get acquainted with major types of CAM modalities and the regulatory and legal policies on CAM for safe use of the therapies. Students will learn how to search evidence-based information and scientific data on CAM and become familiar with the general topics on the subject. Offered occasionally.
NFS 300 FOOD PROCESSING I
Prerequisite: NFS 200. A study of the commercial food preservation and packing techniques, storage, food safety and food laws, and genetic engineering. Offered fall only.
NFS 301 FOOD SCIENCE
NFS 302 ADVANCED NUTRITION
Prerequisite: NFS 102 or equivalent and CHE 321, recommended co-requisite CHE 322. This course lays the foundation for medical nutrition therapy courses and includes in-depth study of macronutrient intermediary metabolism with applications to practice; the study of macronutrients involved in bone metabolism, red blood cell information, antioxidant functions, and water and electrolyte balance; and evaluation of functional foods and their role in health. Offered spring only.
NFS 310 PERSONNEL MANAGEMENT IN DIETETICS/FOOD SERVICES
Prerequisite: NFS 210. Management concepts and practices consistent with the management of human resources in a health care organizational setting. The application of operational strategy in terms of fulfilling the mission of an organization competing in today's market. Offered spring only.
NFS 311 APPLIED MANAGEMENT IN DIETETICS III
Prerequisites: NFS 211. Majors only. Third of a three course sequence. Focuses on food service systems and related subsystems involving an in-depth analysis of menu development and modification for disease states. Procurement, food production, distribution and service, food safety, and facility design.
NFS 315 LIFE CYCLE AND COMMUNITY NUTRITION I
Prerequisites: NFS 102. A study of the physiological changes during pregnancy, lactation, and older adult aging; growth and development during infancy, preschool, school age and adolescence; the food and nutrition needs, specific nutritional concerns and nutritional services and nutritional programs available. Offered spring only.
NFS 316 LIFE CYCLE AND COMMUNITY NUTRITION II
3, 3/0; WIIF
Prerequisites: NFS 315. A study of the nutritional issues and chronic disease prevention in adult life; community nutrition services available to adults and identifying and developing community nutrition programs. Offered fall only.
NFS 330 INTEGRATIVE AND FUNCTIONAL NUTRITION
Prerequisites: NFS 102 or equivalent and junior or senior standing or permission of instructor. A one-credit course provides an introduction to integrative and functional nutrition (IFN) and complementary and alternative medicine (CAM). The course focuses on dietary supplements that include vitamins, minerals, functional foods, phytochemicals, nutraceuticals for disease prevention and treatment. An emphasis will be given to the regulatory (legal, ethical and moral) issues of dietary supplements. The goal of the course is to prepare students to have competency in IFN as a part of medical nutrition therapy. Offered spring only.
NFS 334 CONTEMPORARY NUTRITION
Explanation of nutrition. The functions, requirements, food sources, and results of deficiency and excess for each nutrient. Topics of current interest, such as weight control. Food fads and government nutrition policies. Not open to dietetics majors.
NFS 335 NUTRITIONAL NEEDS AND CONCERNS DURING THE LIFE SPAN
Equivalent Course: NFS 335W
NFS 336 MATERNAL, INFANT AND CHILD NUTRITION
NFS 337 HUMAN NUTRITION
Equivalent Course: NFS 337W
NFS 338 NUTRITION AND THE LIFE CYCLE
Equivalent Course: NFS 338W
NFS 389 TOPICS COURSE
NFS 401 MEDICAL NUTRITIONAL THERAPY I
Prerequisites: NFS 302, CHE 322, BIO 308, BIO 309. First of three course sequence examining interrelationships of pathophysiology, biochemistry, genetics and nutrition as related to medical nutritional therapy. Emphasis will be given to the nutrition care process, nutritional assessment and role of nutrition in preventing and treating diseases/disorders: obesity/weight management, cardiovascular disease, drug-nutrient interactions, and disordered eating. Offered fall only.
NFS 402 MEDICAL NUTRITIONAL THERAPY II
Prerequisites: NFS 401 and for DEP co-requisite NFS 446. Second of a three course sequence examining the interrelationships of pathophysiology, biochemistry, genetics and nutrition as related to medical nutritional therapy. Emphasis on role of nutrition in preventing and treating disease/disorders: diabetes mellitus, hypoglycemia, renal, dysphagia, chronic obstructive pulmonary disease, and cystic fibrosis. Offered spring only.
NFS 403 MEDICAL NUTRITIONAL THERAPY III
Prerequisites: NFS402 and for DEP co-requisite NFS 447. Third of a three-course sequence examining the interrelationships of pathophysiology, biochemistry, genetics, and nutrition as related to medical nutritional therapy (MNT). Addresses MNT for cancer, upper and lower gastrointestinal (GI) disorders, exocrine pancreas, hepatobiliary, and pulmonary disease, metabolic stress (including sepsis, SIRS, head trauma, and burns), acid/base disorders, acquired immune deficiency syndrome (AIDS), parenteral and enteral nutrition. Offered fall only.
NFS 405 PRINCIPLES OF NUTRITION EDUCATION
Prerequisites: NFS 316 and NFS 401. Theories and methods of learning communication, and counseling as they apply to nutrition education and counseling settings; development, implementation, and assessment of instructional unit utilizing various forms of multimedia. Offered spring only.
NFS 411 APPLIED MANAGEMENT IN DIETETICS
Prerequisites: NFS 311. Majors only. Focuses on the principles of health care quantity recipe development, therapeutic modification of recipes and food production, with hands on food preparation opportunities. Students will learn the importance of facility equipment and design. Students will be taught principles of food safety and become ServSafe® certified.
NFS 419 INTRODUCTION TO CLINICAL PRACTICE
Introduction to medical terminology and abbreviations, use of medical records, medical- record documentation, applying principles of interviewing and counseling to clinical practice, usual hospital diets, and reimbursement for nutritional therapy. Offered fall only.
NFS 420 DIETETIC EXPERIENCE
2, 1/0; WIIF
Prerequisites: NFS 403. Formalized observation/experience in a variety of health care settings such as clinical, community, food service, regulatory agencies, etc.; research paper and consumer education. Offered spring only.
NFS 430 INTRODUCTION TO NUTRITION RESEARCH
Prerequisites: NFS 402, MAT 311 or ECO 305. An introduction to nutrition research. Students explore various research designs and characteristics of quantitative nutrition studies. Places emphasis on the evidence analysis process with regard to clinical trials and use of information technologies to locate and apply evidence-based guidelines. Offered fall only.
NFS 443 APPLIED NUTRITION, PART III
Equivalent Course: NFS 443W
NFS 445 NUTRITIONAL CARE A
First in a series of nutritional care courses promoting professional development for dietetic practice. Emphasis on basic skills for a professional role and application of normal nutrition knowledge. Interviewing skills, use of dietary tools and techniques, and planning and teaching nutrition education classes are fostered through observation and practice. Clinical experiences with well individuals throughout the life span provide opportunities for learning and self-evaluation. Clinical dress code required. Offered fall only.
NFS 446 NUTRITIONAL CARE B
Prerequisite: NFS 445. Corequisite: NFS 402. Students are assigned patients in acute-care settings to correlate with Applied Nutrition II theory. Students assess nutritional status, define nutritional needs, plan for nutritional care, and implement care on a beginning level after establishing criteria for evaluation of care for selected patients. Clinical dress code required. Offered spring only.
NFS 447 NUTRITIONAL CARE C
Prerequisite: NFS 446. Corequisite: NFS 403. Students refine and apply knowledge and skills in providing nutritional care for individuals (adults and children) with acute and chronic nutritional problems or diseases. Clinical dress code required. Offered fall only.
NFS 448 NUTRITIONAL CARE D
Prerequisites: NFS 403 and NFS 447. Establish priorities among required activities to provide care for patients in an assigned hospital unit; provide nutritional care to groups of patients; integrate pertinent information about individual patients with theoretical knowledge to develop appropriate nutritional-care plans; make appropriate use of available resources; develop appropriate levels of nutritional care to patients independently and in concert with existing nutritional-care systems. Clinical dress code required. Offered spring only.
NFS 449 NUTRITIONAL CARE E (NUTRITIONAL CARE OF LONG-TERM PATIENTS)
Prerequisites: NFS 447 and co-requisites NFS 448, NFS 450 and NFS 451. Long-term care as a health delivery system; provide nutritional care to chronically ill patients in a long-term care facility. Clinical dress code required. Offered spring only.
NFS 450 SENIOR PRACTICUM IN DIETETICS
Prerequisites: NFS 447 and clinical faculty permission. Co-requisites: NFS 448, NFS 449, and NFS 451. Supervised planning, implementation, and evaluation of professional practice goals in a selected area of dietetic practice, such as acute care, long-term care, nutrition education, or community-service programs; minimal supervision. Clinical dress code required. Offered spring only.
Equivalent Course: NFS 450W
NFS 451 SPECIALTY PRACTICE
NFS 452 DIETARY MODIFICATION IN DISEASE, PART I
NFS 453 DIETARY MODIFICATION IN DISEASE, PART II
NFS 462 MANAGEMENT OF FOOD SERVICE OPERATIONS
NFS 468 PRINCIPLES OF QUALITY IMPROVEMENT
NFS 471 EXPERIENCES IN HEALTH CARE FOOD SERVICE SYSTEMS
Prerequisite: NFS 310. Permission of instructor. Application of knowledge and principles of food systems management in a health care facility. Emphasis on functions of a food service system, human resource management, quality assurance program, and cost analysis activities. Clinical dress code required. Offered summer only.
NFS 495 SPECIAL PROJECT
NFS 497 MICRO-COURSE: "PANACHE"--THE FOOD SERVICE PROFESSION
NFS 499 INDEPENDENT STUDY