Programs

Course Descriptions

NFS 100
INTRODUCTION TO FOOD PREPARATION
3, 2/2
A study of the composition of food and scientific principles of food preparation and cookery. Students learn food selection, storage, and preparation skills.

NFS 102
INTRODUCTORY NUTRITION
3, 3/0; NSIF
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.

NFS 105
FOOD AND PEOPLE
3, 3/0; TSIF
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.

NFS 108
FOOD CULTURE AND CIVILIZATION IN THE FAR EAST
3, 3/0; NWIF
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.

NFS 110
APPLIED PRINCIPLES OF MANAGEMENT IN DIETETICS/FOOD SERVICES
3, 3/0
Management principles and concepts explored through class assignments that simulate realworld situations and prepare students for advanced study and application in management.

NFS 200
APPLIED FOOD CHEMISTRY
3, 2/2
Prerequisites: NFS 100, two semesters of inorganic chemistry.
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.

NFS 210
FOOD SERVICE SYSTEMS MANAGEMENT IN HEALTH CARE
3, 3/0
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.

NFS 230
INTRODUCTION TO DIETETICS
1, 0/2
Overview of the dietetics profession: career options, professional development, professional organization, code of ethics, standards of practice, professional values, creativity, American Dietetic Association position papers, introduction to the legislative process, professional issues and trends, and professional references and resources.

NFS 280
INTRODUCTION TO COMPLEMENTARY AND ALTERNATIVE MEDICINE
3, 3/0
An overview of complementary and alternative medicine (CAM) that includes alternative medical systems, complementary use of CAM therapies, mind-body interventions, such biologically based therapies as herbal and natural products, and physical therapies. Get acquainted with major types of CAM modalities, and the regulatory and legal policies on CAM for safe use of the therapies. Search evidence-based information and scientific data on CAM, and become familiar with the general topics on the subject.

NFS 300
FOOD PROCESSING I
2, 2/0
Prerequisite: NFS 200.
A study of the commercial food preservation and packing techniques, storage, food safety and food laws, and genetic engineering.

NFS 302
ADVANCED NUTRITION
3, 3/0
Prerequisite: NFS 102, CHE 112, BIO 100, or BIO 211.
Lays the foundation for medical nutrition therapy courses and includes indepth 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.

NFS 310
PERSONNEL MANAGEMENT IN DIETETICS/FOOD SERVICES
3, 3/0
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.

NFS 315
LIFE CYCLE AND COMMUNITY NUTRITION I
3, 3/0
Prerequisite: NFS 102.
A study of the physiological changes during pregnancy; lactation; and growth and development during infancy, preschool, school age, and adolescence; food and nutritional needs; specific nutritional concerns; community nutrition services and programs.

NFS 316
LIFE CYCLE AND COMMUNITY NUTRITION II
2, 2/0
Prerequisite: NFS 315.
A study of nutritional issues and chronic-disease prevention in adult life; physiological changes in the older adult; nutritional needs and specific nutritional concerns of the older adult; community nutrition services and programs for the adult and older adult.

NFS 330
SEMINAR ON COMPLEMENTARY AND ALTERNATIVE NUTRITION
1, 1/0
Prerequisites: NFS 102 or NFS 334 or equivalent, upper-division status or permission of instructor.
Introduction to dietary supplements, functional foods, nutraceuticals/phytochemicals, and herbal therapies. Emphasizes implications for dietetic practice.

NFS 334
CONTEMPORARY NUTRITION
3, 3/0
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 401
MEDICAL NUTRITIONAL THERAPY I
3, 2/2
Prerequisites: NFS 302, CHE 322, BIO 308, BIO 309. Corequisites for students in Coordinated Program in Dietetics: NFS 419, NFS 445.
First of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy (MNT). Emphasizes general nutritional status assessment and the role of nutrition in preventing and treating diseases/disorders: malnutrition, obesity, disordered eating, anemia, cardiovascular disease, chemical dependency, psychiatric disorders, drug-nutrient interactions.

NFS 402
MEDICAL NUTRITIONAL THERAPY II
3, 2/2
Prerequisite: NFS 401. Corequisite for students in Coordinated Program in Dietetics: NFS 446.
Second of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy. Emphasizes the role of nutrition in preventing and treating disease/disorders: diabetes mellitus, hypoglycemia, renal, liver, biliary, neurological, and dysphagia.

NFS 403
MEDICAL NUTRITIONAL THERAPY III
3, 2/2
Prerequisite: NFS 402.
Third of a three-course sequence examining the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy. Addresses cancer, upper and lower gastrointestinal (GI) disorders, exocrine pancreas, pulmonary disease, metabolic stress, acquired immune deficiency syndrome (AIDS), rheumatic disorders, transplantation, parenteral and enteral nutrition. Explores the relationship between MNT and immunity and genetics.

NFS 405
PRINCIPLES OF NUTRITION EDUCATION
2, 1/2
Prerequisites: NFS 316, NFS 401.
Theories and methods of learning, communication, and counseling as they apply to nutrition education and counseling settings; development, implementation, and assessment of an instructional unit using various forms of multimedia.

NFS 419
INTRODUCTION TO CLINICAL PRACTICE
2, 2/0
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.

NFS 420
DIETETIC FIELD EXPERIENCE
2, 1/0
Prerequisites: NFS 403, NFS 419.
Formalized observation and experience in a variety of health-care settings, such as clinical, community, food service, or regulatory agencies.

NFS 430
INTRODUCTION TO NUTRITION RESEARCH
2, 2/0
Prerequisites: Statistics course, NFS 402.
Students explore various research designs and characteristics of quantitative nutrition studies. Emphasis on the process of critiquing and interpreting randomized clinical trials.

NFS 445
NUTRITIONAL CARE A
3, 0/9
Prerequisites: NFS 302, NFS 315. Corequisites: NFS 401, NFS 419.
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 selfevaluation. Clinical dress code required.

NFS 446
NUTRITIONAL CARE B
4, 0/12
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.

NFS 447
NUTRITIONAL CARE C
5, 0/15
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.

NFS 448
NUTRITIONAL CARE D
5, 0/10
Prerequisites: NFS 403, 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.

NFS 449
NUTRITIONAL CARE E (NUTRITIONAL CARE OF LONGTERM PATIENTS)
2, 0/0
Prerequisites: NFS 316, NFS 403, NFS 447.
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.

NFS 450
SENIOR PRACTICUM IN DIETETICS
4, 0/0
Prerequisites: NFS 447, clinical faculty permission.
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.

NFS 451
SPECIALTY PRACTICE
1, 0/3
Prerequisites: NFS 403, NFS 447.
Participation in dietetic practice for a selected area. Clinical dress code required.

NFS 471
EXPERIENCES IN HEALTH CARE FOOD SERVICE SYSTEMS
3, 3/0
Prerequisites: 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.

FST 304
FOOD PROCESSING I
3, 2/2
Prerequisite: NFS 200 or CHE 321.
Introduction to the basic principles of food processing for food preservation, with a view of the relationship among chemistry, microbiology, and engineering as they apply to food processing. Topics include high- and low-temperature processes; moisture control; concentration and dehydration processes; and novel food processing methods, such as pasteurization, sterilization, chilling, and freezing as methods of food preservation.

FST 310
INTRODUCTION TO FOOD TECHNOLOGY
3, 3/0
Prerequisite: CHE 321 or NFS 200.
Engineering principles relevant to food-processing operations; units and dimensions used in process calculations, as well as physical properties of foods that are important in mass and energy balances; mass and energy balances reviewed for different types of food-processing operations: batch and continuous, steady- and unsteady-state systems; transport phenomena: fluid flow, heat and mass transfer; analysis of food-processing systems and use of basic engineering equations. Includes lectures, tutorials, and problem-solving exercises.

FST 320
PLANT SANITATION AND QUALITY CONTROL
3, 2/2
Importance of sanitation practices in food industry, including legal requirements for sanitation programs, modern sanitation practices in food processing facilities, and sanitation programs for specific food processes; cleaners and sanitizers used in food-processing establishments; Hazard Analysis Critical Control Points (HACCP) and prevention of food-borne illness.

FST 340
FOOD ANALYSIS
3, 1/4
Prerequisite: NFS 200.
Principles of food analysis; basic analytical techniques and methods for physical, chemical, and biological properties, and quantitative essays; instruments for analyses and evaluation of analytical data, including analysis of ash, crude fat, protein, carbohydrates, vitamins, minerals, and other methods for pH and titratable acidity; application of enzymes in food analysis; key contemporary food analytical methods, such as agricultural biotechnology and analysis of pesticide, mycotoxin, and drug residues in food.

FST 370
FOOD MICROBIOLOGY
3, 2/2
Prerequisite: BIO 210.
General biology of microorganisms found in foods. Primary food microbiology course in the food-technology curriculum for the food-technology degree.

FST 420
SENSORY EVALUATION IN FOODS
3, 2/2
Prerequisite: NFS 200.
The scientific discipline used to assess all qualities of a food item as perceived by human senses; the scientific basis of sensory evaluation and its link to product development; food tasting, color, texture, flavor, aroma, tactile response, and auditory response.

FST 440
PERSONNEL AND OPERATIONS IN FOOD MANUFACTURING
3, 2/0
Prerequisite: FST 380.
Management principles and concepts in food manufacturing; theories in human resources management, financial management, strategic marketing, and operation management in today’s competitive global market respective to the food manufacturing and processing industry.

FST 450
QUALITY ASSURANCE
3, 1/2
Prerequisites: NFS 200, FST 370.
Modern methods and procedures of quality assurance for food products and manufacturing facilities, including cleaning, sanitizing, and monitoring daily food quality and safety; official records of processing and daily follow-up procedures of Hazard Analysis Critical Control Points (HACCP) in food processing and packaging.

FST 480
FOOD PRODUCT DEVELOPMENT
3, 2/2
Prerequisite: FST 404.
Capstone course that requires application of the knowledge and skills learned throughout the degree program, demonstrated by product development project and presentations.