Faculty: Denton: Professors B. Alford, N. DiMarco, A. Hsueh; Associate Professors C. Bednar, B. Grossie, V. Imrhan, C. King; Assistant Professors J. Kwon, H. Mo; Assistant Clinical Professor M. Rew; Houston: Professor J. Radcliffe; Assistant Professor D. Wright (Coordinator); Associate Clinical Professor R. Bush; Assistant Clinical Professors L. Cashman, and K. Moreland.

The academic programs in nutrition and food science provide opportunities for education in both liberal arts and fields of professional specialization. Students take courses in nutrition, food science, and food service management along with other studies such as chemistry, physiology, English, history, government, mathematics and business. Graduates are prepared for careers in clinical dietetics, foodservice systems management, food industry sales or research, health and wellness programs, community nutrition and public health, or consultation and private practice.

The Department offers three undergraduate degrees. The B.S. in Dietetics and Institutional Administration is a didactic program which prepares students for entry into a dietetic internship approved by the American Dietetic Association. Completion of a dietetic internship qualifies a student to take a nationally certified examination to become a Registered Dietitian (R.D.). Dietetic Internship admissions are competitive and program experiences are an additional six months to one year beyond the bachelor’s degree. The Didactic Program in Dietetics (DPD) at Texas Woman’s University is currently granted Developmental Accreditation by the Commission on Accreditation for Dietetics Education of the American Dietetic Association, 216 W. Jackson Blvd., Chicago, IL 60606-6995, 312/899-4876.

Students wishing to pursue careers in management of foodservice systems or the food industry may complete the B.S. in Food and Nutrition in Business and Industry program. The B.S. in Nutrition degree program prepares students for further professional study in the fields of medicine, dentistry, physical therapy, or nutrition research.

In addition to undergraduate programs, the department offers a dietetic internship/master’s program at both the Denton campus and Houston Center. Master’s degrees are available in nutrition, food science, and institutional administration. The department offers a doctoral program in nutrition. The department also participates in an interdisciplinary master’s degree in exercise and sports nutrition.

Admission Requirements

Please see the admission section of this catalog.

Undergraduate Degrees

B.S. in Dietetics and Institutional Administration

B.S. in Food and Nutrition in Business and Industry

B.S. in Nutrition

Bachelor of Science Degree

Dietetics and Institutional Administration

In order to be admitted to upper division nutrition courses, students must have an overall GPA of 2.75 and a grade of B or better in NFS 1301, NFS 1302 and NFS 2323; and a grade of C or better in CHEM 1011, CHEM 1013, CHEM 1021 and CHEM 1023.

Nutrition and Food Sciences Courses Required

NFS 1301, 1302. Food Preparation Principles

NFS 2323. Introduction to Nutrition

NFS 3031. Dietetics as a Profession

NFS 3033. Nutrition Throughout the Life Cycle

NFS 3043. Community Nutrition

NFS 3101, 3103 Advanced Nutrition

NFS 3321, 3323. Food Science

*NFS 3713, 3722. Quantity Food Production and Service

*NFS 3744. Principles of Foodservice Systems

NFS 4004. Medical Nutrition Therapy

NFS 4101. Computer Use In Nutrition and Food Service Management

NFS 4473. Nutrition Therapy and Education Methods

NFS 4601. Literature in Nutrition and Food Sciences Seminar

Other Required Courses

BACT 2011, 2013. Food Microbiology

BUS 3003. Principles of Management

CHEM 1011,1013. Introductory Chemistry

CHEM 1021,1023. Introduction to Organic and Physiological Chemistry

CHEM 3603. Biological Chemistry

CSCI 2433. Microcomputer Applications

MATH 1013. Introduction to Mathematics or higher level math course

NFS 3173. Culture and Food or SOCI 3303. Cultural Anthropology

PSY 1013. Introduction to Psychology

PSY 3303. Applied Statistics or MATH 1703. Elementary Statistics

ZOOL 2031, 2033. Human Anatomy and Physiology

In order to become eligible to enter a dietetic internship, students must successfully complete the Didactic Program in Dietetics (DPD) and be verified by the DPD Director at Texas Womans University. The components for verification are as follows:

1. Complete NFS 1301-1302 and NFS 2323 either at TWU or another college in the United States.
2. Complete required courses in mathematics, statistics, business, chemistry, biology, psychology, and computer science.
3. Complete a minimum of twenty-four hours of advanced undergraduate nutrition, food science, and foodservice management courses at TWU selected from the following list: NFS 3033, NFS 3043, NFS 3101, and NFS 3103; NFS 3323 and NFS 3321; NFS 3713 and NFS 3722; NFS 3744; NFS 4004; and NFS 4473.

Bachelor of Science Degree

Food and Nutrition in Business and Industry

Required Courses in Nutrition and Food Sciences

NFS 1301, 1302. Food Preparation Principles

NFS 2323. Introduction to Nutrition

NFS 3033. Nutrition Throughout the Life Cycle

NFS 3041. Food Protection Management

NFS 3043. Community Nutrition

NFS 3063. Ecology of Foods and Nutrition or NFS 3173. Culture and Food

NFS 3321, 3323. Food Science

*NFS 3713, 3722. Quantity Food Production and Service

*NFS 3744. Principles of Foodservice Systems

NFS 4101. Computer Use in Nutrition and Food Service Management

NFS 4023. Food Product Development

NFS 4943. Trends and Controversies in Nutrition and Food Sciences

Other Required Courses

Six hours of upper division Business courses including

BUS 3003. Principles of Management.

BACT 2011, 2013. Food Microbiology

CHEM 1011, 1013. Introductory Chemistry

CHEM 1021, 1023. Introduction to Organic and Physiological Chemistry

SPCH 1013 or BUS 3513 Professional Presentation Strategies

Required Minor for B.S. Food and Nutrition in Business and Industry (18 hours)

Required minor including at least 6 advanced hours (3000 or 4000 level). Suggested minors include: business administration, management, marketing, psychology, and mass communications.

Bachelor of Science Degree

Nutrition

In order to be admitted to upper division nutrition courses, students must have an overall GPA of 2.75 and a grade of B or better in NFS 1301, NFS 1302,NFS 2323; and a grade of C or better in CHEM 1111, CHEM 1113, CHEM 1121 and CHEM 1123.

Required Courses in Nutrition and Food Sciences

NFS 1301, 1302. Food Preparation Principles

NFS 2323. Introduction to Nutrition

NFS 3033. Nutrition Throughout the Life Cycle

NFS 3043. Community Nutrition or NFS 3063. Ecology of Foods and Nutrition

NFS 3101, 3103. Advanced Nutrition

NFS 3321, 3323. Food Science

NFS 4601. Literature in Nutrition and Food Sciences Seminar

NFS 4983. Research in Nutrition and Food Sciences

NFS Electives (6 hours)

Other Required Courses

CHEM 1111, 1113. Chemical Principles I

CHEM 1121, 1123. Chemical Principles II

CHEM 2211, 2213. Organic Chemistry I

CHEM 3321, 3323. Organic Chemistry II

CHEM 3613 Biochemistry

MATH 1313 Elementary Analysis or a course in calculus

PHYS 1131, 1133 Principles of Physics

ZOOL 2031, 2033. Human Anatomy and Physiology

Required Minor for B.S. in Nutrition (18 hours)

Required minor or a concentration of prerequisites for a professional program such as medicine, dentistry or physical therapy, to include at least 6 hours at the advanced level. Suggested minors include chemistry, general science or biology.

Nutrition Minor:

A minor in Nutrition is offered to students from other departments. Choose 18 hours from the following courses, making sure to include at least 6 advanced hours (3000 or 4000 level).

NFS 1301,1302. Principles of Food Preparation

NFS 2013. Personal Nutrition or NFS 2323 Introduction to Nutrition

NFS 2343. Nutritional Management for the Family and Child or NFS 3033. Nutrition Throughout the Life Cycle

NFS 3041. Food Protection Management

NFS 3043. Community Nutrition

NFS 3063. Ecology of Food and Nutrition

*NFS 3163. Sports Nutrition

NFS 3173. Culture and Food

NFS 3323. Food Science

NFS 4101. Computer Applications in Nutrition and Food Sciences

NFS 4473. Nutrition Therapy and Education Methods

NFS 4601. Literature in Nutrition and Food Sciences Seminar (May be repeated for a total of 3 credit hours.)

NFS 4943. Trends and Controversies in Nutrition and Food Sciences

Nutrition and Food Sciences Undergraduate Courses

NFS 1301. Food Preparation Principles Laboratory. Laboratory experience in food preparation. Corequisite: NFS 1302. Three laboratory hours a week. Credit: One hour.

NFS 1302. Food Preparation Principles. Application of nutrition knowledge and basic scientific principles of meal management, selection, preparation and safety of food. Corequisite: NFS 1301. Two lecture hours a week. Credit: Two hours.

NFS 1901. Fitness and Health Laboratory. Activities and laboratories designed to illustrate and experience the balanced approach to fitness and health. HS/KINS/NFS1902 Fitness and Health: Enhancing Personal Wellness must be taken concurrently. Three activity/laboratory hours a week. Credit: One hour.

NFS 1902. Fitness and Health: Enhancing Personal Wellness. Introduces basic concepts of fitness, health and nutrition; develops understandings necessary for making wise decisions and establishing individually appropriate practices that contribute to a healthful lifestyle throughout the lifespan. Wellness issues that affect women and reflect cultural values are addressed. HS/KINS/NFS 1901 Fitness and Health Laboratory must be taken concurrently. Two lecture hours a week. Credit: Two hours.

NFS 2013. Personal Nutrition. Science of nutrition and food as applied to daily food and dietary choices, weight control, diet and disease prevention and food safety. Introduction to nutrition for non-science majors. Three lecture hours a week. Credit: Three hours.

NFS 2323. Introduction to Nutrition.Principles of normal nutrition including study of the major nutrients, their interrelationships and their role in health. Recommended: One semester of chemistry or physiology. Three lecture hours a week. Credit: Three hours.

NFS 2343. Nutritional Management for the Family and Child. Applications of principles of food and nutrition to the family and child. Study of nutritional needs of the social, cultural, economic, and governmental factors which influence the health and welfare of family members. Three lecture hours a week. Credit: Three hours.

NFS 3031. Dietetics as a Profession. An introduction to the professional responsibilities of the dietitian with emphasis on nontraditional careers; ADA's organization and structure; routes to registration, and the application process for internship. Prerequisites: NFS 2323 and junior standing. One lecture hour a week. Credit: One hour.

NFS 3033. Nutrition Throughout the Life Cycle. Relationship of nutritional requirements to the stages of the life cycle from conception through aging. Prerequisite: NFS 2323 or NFS 2013. Three lecture hours a week. Credit: Three hours.

NFS 3041. Food Protection Management. Identification of causes of foodborne disease. Application of control measures to prevent food safety problems according to HACCP (Hazard Analysis Critical Control Point) principles. One lecture hour a week. Credit: One hour.

NFS 3043. Community Nutrition. Identification of nutritional problems and resources available in the community. Management of nutrition services, provision of nutrition information/education to the public and the legislative process. Prerequisite: NFS 2323 or NFS 2013. Three lecture hours a week. Credit: Three hours.

NFS 3063. Ecology of Food and Nutrition. Discussion of factors which affect choice of foods we eat. Interaction of socioeconomic and psychological factors that impact food selection and ultimately nutrition status. Prerequisite: NFS 2323 or NFS 2013. Three lecture hours a week. Credit: Three hours.

NFS 3101. Advanced Nutrition Laboratory. Laboratory experience in assessing nutritional status and nutrients in food. Three laboratory hours a week. Credit: One hour.

NFS 3103. Advanced Nutrition. Advanced study of fundamental nutrition concepts as related to the chemistry and physiology of the human body; recent advances in nutrition problems. Prerequisites: NFS 2323 or equivalent and CHEM 3603 or equivalent; or permission of instructor. Three lecture hours a week. Credit: Three hours.

*NFS 3163. Sports Nutrition. Physiological effects of exercise and nutrition upon the human body. Current topics of interest, current research and their relationship to athletic performance. Three lecture hours a week. Credit: Three hours.

NFS 3173. Culture and Food. Study of influence of culture on current food habits and customs. Examination of changing food patterns and availability, nutrient composition and health effects of foods typical of different cultures. Three lecture hours a week. Credit: Three hours.

NFS 3321. Food Science Laboratory. Introduction to the techniques of food processing and preparation, food analysis and new product development. Corequisite: NFS 3323. Three laboratory hours a week. Credit: One hour.

NFS 3323. Food Science. Application of chemical and physical properties of basic food ingredients; major processing and preservation principles and application of science technology to various food products. Sensory evaluation of foods. Emphasis on current topics of the national and local food industry. Prerequisites: NFS 1301, 1302 and CHEM 1013, 1023. Three lecture hours a week. Credit: Three hours.

*NFS 3713. Quantity Food Production and Service. Principles of food preparation, food safety, and quality improvement applied to quantity food production and service; institutional menu planning, production planning, and cost determination; food purchasing; marketing theory and materials management for foodservice systems. Three lecture hours a week. Credit: Three hours.

NFS 3722. Quantity Food Production and Service Laboratory. Supervised experiences in quantity food production and service. Corequisite: NFS 3712. Six laboratory hours a week. Credit: Two hours.

*NFS 3744. Principles of Foodservice Systems. Management principles, strategic management, risk management, layout evaluation and equipment selection, human resource management, and financial management of foodservice systems.

NFS 4004. Medical Nutrition Therapy. Concepts of therapeutic nutrition as applied in the treatment of human disease. Prerequisites: NFS 3101, 3103; ZOOL 2031, 2033, or permission of the instructor. Three lecture hours and two practicum hours a week. Credit: Four hours.

NFS 4023. Food Product Development. Group and individual experiments in development of new food products; objective and sensory evaluation of the effects of varying the type and amount of ingredients and methods of preparation on the quality of the finished product. One lecture hour preparation on the quality of the finished product. One lecture hour and six laboratory hours a week. Credit: Three hours.

NFS 4101. Computer Use in Nutrition and Food Service Management. Applications of computer software to nutrient analysis and management of foodservice systems. Prerequisites: CSCI 1403, NFS 2323 and NFS 3712. Three laboratory hours a week. Credit: One hour.

NFS 4473. Nutrition Therapy and Education Methods. Principles and techniques of therapy and educational methods applied to nutrition and foodservice management, communication skills and evaluation methods. Prerequisite: Senior standing. Corequisite: NFS 4004 or permission of instructor. Two lecture hours and two practicum hours a week. Credit: Three hours.

NFS 4601. Literature in Nutrition and Food Sciences Seminar. Student presentations based on library or laboratory research projects. May be repeated for a total of three credits. Prerequisite: NFS 2323 or equivalent or permission of the instructor. One lecture hour a week. Credit: One hour.

NFS 4911. Independent Study. Intensive study of a topic of individual or professional interest in nutrition and food sciences. Credit: One hour.

NFS 4913. Independent Study. Intensive study of a topic of individual or professional interest in nutrition and food Sciences. Credit: Three hours.

NFS 4941. Trends and Controversies in Nutrition and Food Sciences. An in- depth examination of topics of current interest such as food labeling, nutrition monitoring and food irradiation. Prerequisite: NFS 2323 or equivalent. One lecture hour a week. Credit: One hour.

NFS 4943. Trends and Controversies in Nutrition and Food Sciences. An in depth examination of recent research on topics of current interest such as food safety, role of nutrients in cancer prevention and nutrition policy. Prerequisite: NFS 2323 or equivalent. Three lecture hours a week. Credit: Three hours.

NFS 4953, 4956. Cooperative Education.

NFS 4983. Research in Nutrition and Food Sciences. Participate in ongoing projects of faculty. May be repeated once. Prerequisites: CHEM 1023, NFS 3103, NFS 4601, and permission of the department chair. Nine laboratory hours a week. Credit: Three hours.

Graduate Courses

NFS 5003. Food Chemistry

NFS 5013. Sensory Evaluation of Foods

NFS 5023. Food Analysis

NFS 5033. Eating Behaviors: Psychosocial Influences

NFS 5043. Nutritional Aspects of Vegetarianism

*NFS 5123. Food and Nutrition Issues for Educators

NFS 5133. Professional Internship for Exersice and Sports Nutrition

NFS 5303. Experimental Foods

NFS 5313. Nutrition and Human Metabolism

NFS 5321. Seminar in Food Science

NFS 5331. Seminar in Nutrition

NFS 5333. Advanced Bionutrition

NFS 5343. Advanced Nutritional Care

NFS 5363. Human Nutrition in Disease

NFS 5373. Food Science and Technology

NFS 5384. Assessment of Human Nutrition

NFS 5423. Nutrition and Gerontology

NFS 5453. Nutrition Education

NFS 5463. Food Technology

NFS 5471. Clinical Aspects of Human Nutrition

NFS 5472. Clinical Aspects of Human Nutrition

NFS 5513. Nutrition and Reproduction

NFS 5523. Infant Nutrition

NFS 5583. Nutrition and Exercise

NFS 5663. Body Composition and Weight Management

*NFS 5681. Sports Nutrition Practicum

NFS 5713. Human Resources Management in Nutritional Care Systems

NFS 5731. Seminar in Foodservice Systems Management

NFS 5733. Productivity and Quality Improvement for Food Service Systems

NFS 5743. Cost Analysis for Foodservice Systems

* NFS 5763. Food Safety/Foodborne Illness

NFS 5773. Organization and Management for Foodservice Systems

NFS 5791. Computer Applications in Nutrition and Food Sciences Laboratory

NFS 5792. Computer Applications in Nutrition and Food Sciences

NFS 5801. Advanced Counseling Strategies for Dietetic Practitioners

NFS 5813. Internship Experience in Nutritional Care

NFS 5833. Principles of Clinical Instruction in Nutritional Care

NFS 5901. Special Topics

NFS 5903. Special Topics

NFS 5911. Individual Study

NFS 5913. Individual Study

NFS 5923. Research in Food Systems Management

NFS 5943. Nutrition and Exercise in the Disease State

NFS 5953. Cooperative Education

NFS 5956. Cooperative Education

NFS 5961. Research in Nutrition and Food Sciences

NFS 5963. Research in Nutrition and Food Sciences

NFS 5973. Professional Paper

NFS 5983. Thesis

NFS 5993. Thesis

NFS 6003. Food Lipids

NFS 6013. Art and Science of Grant Development

NFS 6023. Lipids in Human Nutrition

NFS 6103. Vitamins in Human Nutrition

NFS 6113. Nutrition and Cancer

NFS 6133. Drug and Nutrient Interactions

NFS 6143. Minerals in Human Nutrition

NFS 6153. Nutritional Aspects of Trauma

NFS 6163. Nutritional Aspects of Obesity

NFS 6173. Professional Practicum

NFS 6903. Special Topics

NFS 6911. Individual Study

NFS 6913. Individual Study

NFS 6921. Advanced Research in Nutrition and Food Science

NFS 6923. Advanced Research in Nutrition and Food Science

NFS 6931. Advanced Research in Nutrition

NFS 6933. Advanced Research in Nutrition

NFS 6941. Advanced Research in Food Science

NFS 6943. Advanced Research in Food Science

NFS 6983. Dissertation

NFS 6993. Dissertation