(NUTR)
Professors C.
A. Bailey, R.S.Chapkin, C. R. Creger, J. M. Gunn, E. D. Harris,
D. A. Knabe, K.S.Kubena, J.R.Lupton, W. A. McIntosh, D. N. McMurray,
G. D. Potter, G. Wu; Associate Professor R.
L. Walzem; Lecturer K. M. Beathard ,
M. B. George; Assistant Lecturers J. M. Kuchta, S. Lorenz
202. Fundamentals of Human Nutrition. (3-0).
Credit 3. I, II
Principles of nutrition with application to
the physiologic needs of individuals; food sources and selection
of an adequate diet; formulation of Recommended Dietary Allowances;
nutritional surveillance.
203. Scientific Principles of Human Nutrition.
(3-0). Credit 3. I
Chemistry and physiology of proteins, carbohydrates,
lipids, vitamins and minerals; their ingestion, digestion,
absorption, transport and metabolism. Prerequisite: CHEM 101.
211. Scientific Principles of Foods. (2-3).
Credit 3. II
Basic principles underlying selection, preparation
and preservation of food in relation to quality standards,
acceptability and aesthetics. Introduction to composition,
nutritive value, chemical and physical properties of foods;
introduction to experimental study of foods. Prerequisites:
CHEM 227 and 237.
285. Directed Studies. Credit 1 to 4. I,
II, S
Directed study of selected problems in the area
of nutrition. Prerequisites: Approval of instructor; 2.0 GPR
in major and overall.
289. Special Topics in... Credit 1 to 4.
Selected topics in an identified area of nutrition.
May be repeated for credit. Prerequisite: Approval of instructor.
303. Principles of Animal Nutrition. (3-0).
Credit 3. I, II, S
Scientific approach to nutritional roles of
water, carbohydrates, proteins, lipids, minerals, vitamins,
and other dietary components; emphasis on the comparative aspects
of gastrointestinal tracts and on digestion, absorption, and
metabolism of nutrients. Prerequisites: CHEM 222; CHEM 227
or equivalent. Cross-listed with ANSC303.
304. Food Service Systems Management. (3-4).
Credit 5. I, S
Principles of food service management used in
selecting, storing, preparing and serving food in quantity;
emphasis on menu planning, quality control, purchasing, equipment
and layout/design; application of basic food service systems
management principles, including financial planning and personnel
issues. Prerequisites: NUTR 211; MGMT 363; junior classification
or approval of instructor.
404. Nutrition Assessment and Planning.
(2-2). Credit 3. I, II
Methods of determining the nutritional status
of individuals; dietary techniques; planning nutritional care
including diet modification and/or nutrition support; nutrition
counseling. Prerequisites: NUTR 203; junior classification
or approval of instructor.
405. Nutritional Treatment of Disease.
(3-3). Credit 4. I
Nutritional intervention in pathological conditions,
based on biochemical, physiological and psychological effects
of disease state; application of diet therapy principles and
nutritional assessment. Prerequisites: NUTR 203; BICH 410;
ZOOL 319 or registration therein; senior classification or
approval of instructor.
430. Community Nutrition. (3-0). Credit
3. I, II
Health and nutrition programs, food labeling,
cultural food practices, consumer education and marketing.
Prerequisite: NUTR 203.
444. Nutrition Through Life. (3-0). Credit
3. II
Analysis of nutrition with emphasis on human
biological needs through stages of the life cycle. The biochemical,
physiological and anthropometric aspects of nutrition. Prerequisite:
NUTR 203; ZOOL 319 or registration therein; junior classification
or approval of instructor.
470. Nutrition and Physiological Chemistry.
(3-0). Credit 3. II
Fundamentals of physiology, biochemistry and
nutrition and their relationship to the organismic and cellular
metabolism of animals; biochemical basis of hormonal action.
Prerequisites: NUTR 203; BICH 410.
481. Seminar. (1-0). Credit 1. I, II
Review of current literature and research in
nutrition; oral presentations and critical discussions. Prerequisite:
Senior classification in nutritional sciences or allied area.
485. Directed Studies. Credit 1 to 4. I,
II, S
Directed study on selected problems in the area
of nutrition. Prerequisites: Junior or senior classification
in scientific nutrition or allied area; approval of instructor;
2.0 GPR in major and overall.
489. Special Topics in... Credit 1 to 4.
I, II, S
Selected topics in an identified area of nutrition.
May be repeated for credit. Prerequisite: Junior or senior
classification.
