NUTR - Nutrition
NUTR 101: Introduction to Nutrition (3)
An introduction to basic human nutrition. The course will include the fundamentals of nourishing the body properly and the role that food plays in meeting the nutritional requirements of individuals. This course is specifically designed for students not progressing on to advanced learning in nutrition.
NUTR 110: Food Science Principles (3)
A scientific investigation of the foods used to maintain optimum nutrition. Will include food composition, principles of food preparation, preservation of nutrients, and current innovations in science and technology related to foods. The optional lab will further explore the lecture concepts with hands-on experience in food preparation. (Foundational Science course)
NUTL 110: Food Science Principles Lab (1)
Laboratory component to NUTR 110.
NUTR 200: Variable Topics in Nutrition (1-3)
In this course, students will have the opportunity to study specific topics of interest in nutrition not usually covered in the present course offerings.
NUTR 201: Exploring Weight Issues (1)
This course will examine the diagnostic criteria and current prevalence of obesity and eating disorders (ED) including anorexia nervosa and bulimia nervosa. The course will explore the multi-factorial causes and consequences of these disorders and the current treatment modalities, including prevention and public health approaches.
Prerequisite: BI 293 or NUTR 101 or NUTR 303.
NUTR 211: Nutritional Supplements (1)
A look at ergogenic acids, vitamins, minerals and herbal products available for use in this country, patterns of use, and research in the field of nutritional supplements.
Prerequisite: BI 293 or NUTR 101.
NUTR 212: Social and Cultural Aspects of Food (2)
This course will look at the role of food and nutrition in the development of human cultures, looking at social, cultural, and economic impacts on food choices, as well as food patterns in worldwide cultures.
Prerequisite: NUTR 101 or NUTR 303.
NUTR 300: Variable Topics in Nutrition (1-3)
In this course, students will have the opportunity to study specific topics of interest in nutrition not usually covered in the present course offerings.
NUTR 303: Human Nutrition (3)
The science of food, its nutrients, their actions, interactions and balance. Students will gain an understanding of human nutrition in health and disease. The course will cover human digestion, absorption, nutrient transportation and utilization, as well as the role of nutrients or deficiencies in human disease. Special circumstances such as aging and other life stages, as well as current topics such as fad diets may be reviewed.
Prerequisite: BI 293 or NUTR 101.
NUTR 312: Sports Nutrition (2)
A look at nutritional needs derived from exercise and physiological consequences of nutritional deficiencies in exercise. Current research and conventional practices will be investigated.
Prerequisite: NUTR 101.
NUTR 322: Maternal and Child Nutrition (2)
This course will look at nutritional concepts and practices specific to the needs of pregnancy and early childhood. Current research and conventional practices will be investigated.
Prerequisite: NUTR 101.
NUTR 333: Clinical Nutrition I: Chronic Disease (3)
This course will look at the role of diet and nutrition in the treatment and management of a number of chronic diseases. Topics will include current research on specific diseases, nutrient/drug interactions, and the physiological basis of diet alterations in disease.
Prerequisite: NUTR 303.
NUTR 343: Clinical Nutrition II: Critical Care (3)
This course will look at the role of diet and nutrition in the treatment and management of a number of critical care situations. Topics will include renal disease, nutrition and cancer, HIV/AIDS, gastrointestinal diseases, and pulmonary disease, including current research.
Prerequisite: NUTR 303.
NUTR 350: Food and the Environment (3)
This course will explore the global food system and the current challenges society faces in growing enough food o the planet to feed a potential population of 9 billion people. The course will focus on the intersection of the globalized food system with environmental challenges and the stewardship of the planet's natural resources. (General Education: Intellect and Inquiry Series: Inquiry and Intellectual Judgment)
Prerequisites: GE 150, one lower-level Social Responsibility and Civic Engagement course.