Nutritional Sciences Minor

This is an introductory course in nutritional science concepts and application to current nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Current health and nutrition problems, nutrition misinformation, chronic diseases, performance nutrition, food safety and technology, hunger and global nutrition will be discussed. Lecture 3 (Fall, Spring, Summer).

This course will introduce students to the science behind how plants grow, and how to apply this knowledge in a garden setting. The rationale is to encourage sustainability in garden food production, with an emphasis on organic methods. The course will be part lecture and part practical, with some sessions being conducted in the greenhouse or community garden. Lab 3, Lecture 3 (Fall).

This course will focus on aspects of plant anatomy and diversity and their impact on plant physiology. Adaptations to the environment and biotechnological approaches to unraveling the physiology of plants will be explored. A feature of this course will be discussion groups on plant topics from the popular scientific literature- e.g. Biofuels, Bioengineered Plants. The laboratory classes will follow the lectures closely, to give an opportunity to examine the structure and physiology of different plant genera. (Prerequisites: (BIOL-101 and BIOL-102 and BIOL-103 and BIOL-104) or (BIOL-121 and BIOL-122) or (BIOL-123 and BIOL-124 and BIOL-125 and BIOL-126) or equivalent courses.) Lab 3, Lecture 2 (Fall).

Plants have played a significant role in the shaping of our world. This course will explore the utilization of plants for foods, fuels, materials, medicine, novel genetic information, and social aspects of different cultures. All cultures depend on about fifteen plant species, most of which have been changed by plant improvement methods to enhance human benefits. This course will explore these changes in important crops, plant constituents used in medicine, and the technology used to produce important plant-produced medicines. (Prerequisite: BIOL-201 or BIOL-202 or BIOL-206 or BIOG-240 or equivalent course.) Lecture 4 (Spring).

This course is primarily focused on biochemical and pathological aspects of a plant's life. This course provides an understanding of why protein catalysts are important in the field of plant biochemistry and plant pathology. More specifically, the role enzymes play in the basic cellular processes of plant growth and development is presented. Topics related to plant pathology are presented; such as plant disease epidemics, plant diagnosis, plant diseases caused by fungi, bacteria, nematodes, viruses, and plant-pathogen interaction, at the ecological, physiological and genetic level. (Prerequisites: BIOL-321 or equivalent course.) Lab 3, Lecture 3 (Fall, Spring).

Students will explore applied topics in companion, agriculture, and wildlife animal nutrition. Emphasis will be placed on an overview of nutrient classes and methods of nutrient analysis, biological nutrient requirements, comparative digestive strategies, and specialized adaptations of animal taxa with different feeding strategies. Class discussions will focus on reading and interpretation of primary literature and investigating applied nutritional research questions. (Pre-requisite: BIOL-202 or BIOL-206 or BIOL-212 or BIOL-265 or equivalent course.) Lecture 3 (Fall).

Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall).

Complementary and alternative therapies for well-being are defined and described with information provided in the context of safety issues, efficacy, regulations, marketing, resource discrimination. Lecture 3 (Fall, Spring, Summer).

This course will provide an introduction to the integration between exercise and nutrition-related topics by exploring the intimate link among nutrition, energy metabolism, and human exercise response. The course content will sort fact from fiction and help students and practitioners obtain the knowledge they need to give sound advice to athletes and active individuals. (Prerequisite: College level science course preferred.) Lecture 3 (Fall, Spring, Summer).

Nutrition Education for Health Professionals is a 3-credit course focused on the theory and practice of providing nutrition information with specific focus on writing for nutrition communications. This course prepares students to provide effective nutrition education and counseling, and give effective presentations. The course highlights the role of technology in health and nutrition programs and the application of technology in health and nutrition program evaluation. Topics include communications methods, writing skills for the nutrition discipline, learner/ audience analysis, basic learning and behavior theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations using various approaches, including technology applications. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).

This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).

This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTR-BS, NUTRSC-BS or NUTRSC-MN program.) Lecture 3 (Fall).

This course is a continuation of NUTR-525 Medical Nutrition Therapy I. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes, and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: NUTR-525 or equivalent course.) Lecture 3 (Spring).

This course emphasizes the interrelationships of social, psychological, physiological, and biochemical factors and their impact on nutrient requirements and recommendations for food intake during specific stages of the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. (Prerequisites: NUTR-215 and CHMB-402 and MEDS-250 and MEDS-251 or equivalent courses and student standing in NUTRSC-BS or NUTRSC-MN.) Lecture 3 (Spring).

This course provides an overview of global food and nutrition concepts and issues from both developed and developing country perspectives. Topics include breastfeeding, macronutrients and micronutrient problems, food security and access, food emergencies, maternal and child health and the impacts of socio-economic disparities on nutrition status. Also addressed are challenges in food and nutrition policy development, program design and implementation that are unique to global efforts and sustainable development goals (SDGs). Students apply course content and analytical thinking skills to a unique self-selected country and develop dissemination skills by informing others of the unique food, nutrition and health issues. (Prerequisites: NUTR-215 or equivalent course.) Lecture 3 (Fall, Spring, Summer).