The course is designed to provide undergraduate students with a basic knowledge of nutrients and energy, and the scientific basis of nutrient requirements. The course will also provide students with information on nutrient associations with disease and principles for applying scientific nutrition principles to contemporary nutrition issues.

The course is designed to introduce students to the elements of research design and evidence-based practice and to gain competence in the evaluation of research as well as the application of some of the conceptual elements of research problem development and the design of reasonable research approaches. Main outcome is to enable students to become critical consumers of the professional literature. Class discussions, student assignments, guest lectures, and library visits are used throughout the course to enrich the learning experience of students.

Students are introduced to basic knowledge about nutrients and energy, selecting foods of high nutrient density, and identifying truths and untruths among advertised claims for food products. Current controversial issues such as supplementation, popular diets, and nutrition related diseases are also examined. Open to all university students.

This course includes nutrition assessment, physical growth and development, and the physiological basis for nutrient needs in pregnancy, lactation, infancy, childhood, adolescence, adulthood, and senescence. Age specific dietary recommendations for optimal health and disease prevention are components of this course.

Course covers an overview of food categories and their basic characteristics and properties; sensory responses to food/flavor quality; food processing, preparation, and safety; and functional and non-functional ingredients.

Introduction to the culinary medicine concept through evidenced-based nutrition education and application to health and wellness through the utilization of whole foods. NUTR 3160 will provide students with the opportunity to develop the foundation and knowledge and basic skills related to culinary medicine as a way to aid in the prevention of chronic disease and impact the wellness of individuals, families and communities.

This on-line course introduces the student to the characteristics of food borne illnesses and of their causal agents, including bacteria, parasites, viruses, and natural toxicants. Testing of chemicals added to foods is also included.

This course provides a foundation for understanding current global public health nutrition issues. This course will cover common global public health nutrition issues, reasons these public health nutrition issues exist, and interventions to address the nutrition issue, including nutrition and food policies.

Course covers to the digestion, absorption, biochemical functions, and metabolism of carbohydrates, lipids, and protein. Emphasis is placed on the role of macronutrients in human nutrition.

This course provides a fundamental understanding of functional foods and nutraceuticals (FFN), examines the safety and efficacy of individual FFN, and examines factors pertaining to development and commercialization of FFN. Particular emphasis will be placed on health and performance claims of individual FFN.

Course covers the digestion, absorption, biochemical functions, and metabolism of vitamins, minerals, and trace elements. Emphasis is placed on the role of micronutrients in human nutrition.

The course will provide the student with the opportunity to understand major issues in international nutrition that influence health, survival, and development capacity of people living in developing societies and various approaches to improving nutritional well-being of those populations.

The course will provide the student with the opportunity to understand the interrelationships between clinical laboratory test results and the disease process occurring in the patient. Laboratory values from hematology, clinical chemistry and urinalysis, and microbiology/immunology will be interpreted for infectious diseases, liver diseases, kidney diseases, hematologic disorders, and metabolic disorders. Appropriate case studies will be used to illustrate clinical significance.

This course covers the external and internal factors that regulate energy metabolism leading to obesity. Some topics include how the body senses hunger, the body’s capacity to store or utilize energy, the body’s response to nutrients, and how circulating factors affect the function of metabolically important tissues. This course also examines how body weight is controlled and the link between obesity and metabolic disease.

Lewis College of Nursing and Health Professions or consent of instructor. A systems approach is used to discuss macro-nutrient requirements in human aging. Topics covered include nutrition assessment, nutrition in chronic disease management, health promotion and disease prevention, food intake patterns, and federal and state nutrition services for older adults.

This course focuses on the relationships between nutrition, strength, endurance and physical performance with an emphasis on nutrient utilization during exercise. Practical considerations for the nutrition assessment of athletes are discussed.

This course covers the indirect and direct methods used in the assessment of nutrition status. Both traditional and new methods of assessment are discussed, including anthropometric techniques, nutrition history, soft tissue assessment, biochemical assessment, dietary survey techniques, and demographic assessment.

This course introduces students to the role of nutrition in the prevention and management of diseases and conditions related to the gastrointestinal tract and ancillary organs, cardiovascular system, the renal system, and pulmonary function. Anemias, metabolic disorders, inflammation, immunological disorders, and osteoporosis are also reviewed.

Course covers how nutrients affect gene expression, how nutrients and genes interact, how nutrients affect the process of select diseases, and epigenomics (alteration of gene expression without genetic change).

This course focuses on community assessment and design, implementation, and evaluation of community based nutrition interventions for specific target groups.

This course covers the myths and truths about the use of supplements for enhancing athletic performance and body composition. In this course, peer-reviewed literature will be used to determine whether supplements and/or nutraceuticals have any effect on endurance or strength performance or alterations in muscle mass or adiposity.

Students select a nutrition-related topic and utilize research, critical thinking, and written and oral communication skills to develop a written paper on the topic. The course focuses on the scientific basis of the nutrition and includes research methodology, interpretation of research literature, and the integration of research principles into evidence based practice. Serves as the Critical Thinking through Writing (CTW) courses required of all Nutrition Science majors.

This course focuses on the policy making process at the federal and state levels and the process of program planning and evaluation, as related to food and nutrition programs. The course also reviews public health policy approaches to healthy nutrition and physical activity promotion and issues in physical activity measurement.

This course is directed toward the specific roles of energy and nutrients in physical performance. Topics include faddism, quackery, and common myths associated with nutritional management of the athlete. Appropriate strategies for weight change, unique dietary concerns for the female, endurance and vegetarian athletes, the pre-game meal, and the interrelationships among nutrition, physical activity and cardiovascular health are also explored.

This course focuses on the relationships between nutrition, strength, endurance and physical performance with an emphasis on nutrient utilization during exercise. Practical considerations for the nutrition assessment of athletes are discussed.

This interactive course is designed to give students a hands-on experience with nutrition and health communications. Students will evaluate and create nutrition and health messaging for target audiences across traditional, digital and social media formats, plan and practice media interviews, and write feature articles for web and print publications.

Introduce the principals of integrative and functional nutrition, including the use of functional labs, the appropriate use of supplements and the role of digestive health using evidence-based science and case studies.

Students learn successful techniques of entrepreneurship in dietetics and formulate business plans for development of private practice in dietetics.

This course includes supervised independent study in an area of special interest to the student.