Department of Nutrition and Food Sciences
Chair, Betty Alford, Ph.D., R.D. L.D.
Location: OMB 307 (Denton), MGJ 1020 (Houston) Telephone: (817) 898-2636 (Denton), (713) 794-2371 (Houston) Please note: TWU's area code (817( will change to 940 on May 25, 1997.
Faculty: Denton: Professors B. Alford, D. Czajka-Narins, N. DiMarco, A. Hsueh; Associate Professor C. King; Assistant Professors H. Aukema, C. Bednar, C. Francis, V. Imrhan; Assistant Clinical Professor M. Rew; Houston: Associate Professor J. Radcliffe; Assistant Professor D. Wright; Associate Clinical Professor R. Bush; Assistant Clinical Professors L. Cashman, and K. Moreland.
The primary objective of the faculty in the Department of Nutrition and Food Sciences is to provide opportunity for both a liberal and professionally specialized education. The academic and experiential foundations for careers in clinical dietetics, community nutrition, institutional administration (foodservice systems management), basic nutrition research, and the food industry are among the specialized programs offered. The Dietetics and Institutional Administration program meets the academic requirements of the American Dietetic Association (ADA) for registration. Completion of this major qualifies students to apply for dietetic internship programs or Approved Preprofessional Programs (AP4). The department offers the Bachelor of Science in Nutrition which, with the addition of appropriate additional courses, can prepare the student for entry into Medical, Dental or Physical Therapy Schools. The Department also offers a Bachelor of Science in Food and Nutrition in Business and Industry. Each major must fulfill the general university core curriculum requirements for graduation. Research facilities, including instrumentation to measure bone density, analytical laboratories and a sensory evaluation laboratory, enhance the programs of the department. In addition to baccalaureate programs, the department offers a dietetic internship/master's program (Denton and Houston), master's of science in Nutrition, Food Science and Institutional Administration and a doctoral program. The department also participates in an interdisciplinary master's degree program 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
Students desiring to apply for a dietetic internship or an AP4 must complete Texas Woman's University's ADA Didactic Program in Dietetics (DPD) requirements. In order for TWU'S designated DPD Director to recommend a student to the American Dietetic Association for verification of DPD, a student must meet the following criteria: 1. Complete a minimum of nineteen hours of undergraduate nutrition, food science, and food service management courses at TWU selected from the following list: NFS 1301 and NFS 1302 or NFS 3323 and NFS 3321; NFS 3033, NFS 3101, and NFS 3103; NFS 3712 and NFS 3722; NFS 3733; and NFS 4004. 2. Earn a minimum GPA of 3.0 in courses in the Department of Nutrition and Food Sciences and a minimum overall GPA of 2.75. 3. Complete NFS 1301-1302 and NFS 2323 either at TWU or another college in the United States. 4. Complete required courses in mathematics, statistics, business, chemistry, biology and computer science as listed below.
Nutrition Minor: A minor in Nutrition is offered to students from other departments. Choose 18 hours from the following courses, making sure you include at least 6 advanced (3000 or 4000 level) hours:
NFS 1301,1302. Principles of Food Preparation NFS 1901,1902. Fitness and Health: Enhancing Personal Wellness 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 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 4941. Trends and Controversies in Nutrition and Food Sciences NFS 4943. Trends and Controversies in Nutrition and Food Sciences
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 each of the following courses: NFS 1301, NFS 1302 and NFS 2323.
Nutrition and Food Sciences Courses Required NFS 1301, 1302. Food Preparation Principles NFS 2323. Introduction to Nutrition NFS 3033. Nutrition Throughout the Life Cycle NFS 3043. Community Nutrition NFS 3101, 3103 Advanced Nutrition NFS 3321, 3323. Food Science NFS 3712, 3722. Quantity Food Production and Service NFS 3733. Principles of Foodservice Systems NFS 4004. Medical Nutrition Therapy NFS 4473. Nutrition Therapy and Education Methods NFS 4601 Literature in Nutrition and Food Sciences Seminar
Other Courses Required *MATH 1013. Introduction to Mathematics *SOCI 1413. Culture, Inequality, and Self. or SOCI 3303. Cultural Anthropology PSY 3303. Applied Statistics or MATH 1703. Elementary Statistics BUS 3003. Principles of Management *CHEM 1011,1013. Introductory Chemistry *CHEM 1021,1023. Introduction to Organic and Physiological Chemistry CHEM 3603. Biological Chemistry ZOOL 2031, 2033. Human Anatomy and Physiology BACT 1001, 1003. Microbiology *Also meets university core curriculum requirement.
Bachelor of Science Degree in 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 or NFS 2013. Personal Nutrition NFS 3033. Nutrition Throughout the Life Cycle NFS 3041. Food Protection Management NFS 3043. Community Nutrition NFS 3063. Ecology of Foods and Nutrition NFS 3321, 3323. Food Science NFS 3712, 3722. Quantity Food Production and Service NFS 3733. Principles of Foodservice Systems NFS 4101. Computer Use in Nutrition and Food Service Management NFS 4473. Nutrition Therapy and Education Methods NFS 4941 or 4943. Trends and Controversies in Nutrition and Food Sciences Other Courses Required Six hours of upper division Business courses including BUS 3003. Principles of Management. BACT 1001, 1003. Microbiology *CHEM 1011, 1013. Introductory Chemistry *CHEM 1021, 1023. Introduction to Organic and Physiological Chemistry Recommended Minor (18 hours) Business Administration, Management or Marketing
Bachelor of Science Degree in 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 each of the following courses: NFS 1301, NFS 1302, NFS 2323.
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 Courses Required 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
Nutrition and Food Sciences Undergraduate Courses NFS 1301. Food Preparation Principles Laboratory. 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 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. * Subject to approval by Texas Higher Education Coordinating Board
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 (pass/fail) 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 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 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 3053. Issues in Nutrition. Science of nutrition and food as applied to everyday living. Topics include nutrition and exercise, weight control, diet and cardiovascular disease, food labeling and the effect of food processing on nutrients. 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 the 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 concurrent). 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. * Subject to approval by Texas Higher Education Coordinating Board
*NFS 3712. Quantity Food Production and Service. Safe and sanitary use of equipment for quantity food preparation and service; planning, preparing, and evaluating menus; recipe standardization-cost determination; procurement; formulating specifications. Prerequisites: NFS 1301, 1302 or equivalent, NFS 2323 and BACT 1001,1003. Corequisite: NFS 3722. Two lecture hours a week. Credit: Two 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 3733. Principles of Foodservice Systems. Organization, layout and design; equipment selection; labor and financial control of foodservice systems. Prerequisite: NFS 3712, 3722. Three lecture hours a week. Credit: Three hours. *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 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. * Subject to approval by Texas Higher Education Coordinating Board
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 5081. Advanced Counseling Strategies for Dietetic Practitioners NFS 5303. Experimental Foods NFS 5313. Nutrition and Human Metabolism NFS 5321. Seminar in Food Sciences 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. Research Methods of Assessing Human Nutrition NFS 5403. Human Nutrition Problems of Adolescent & Early Adulthood NFS 5423. Human Nutrition Problems of the Elderly 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 5563. Behavior Modification Applied to Nutrition Education NFS 5573. Evaluation of Proteins & Amino Acids in Nutrition NFS 5583. Nutrition and Exercise NFS 5663. Body Composition and Weight Management NFS 5713. Human Resources Management in Nutritional Care Systems NFS 5731. Seminar in Foodservice Systems Management NFS 5733. Problems in Organization and Management of Food Service Systems NFS 5743. Cost Analysis for Foodservice Systems
* Subject to approval by Texas Higher Education Coordinating Board
NFS 5783. Organizational Behavior and Performance in Nutritional Care Systems NFS 5791. Computer Applications in Nutrition and Food Sciences Laboratory NFS 5792. Computer Applications in Nutrition and Food Sciences NFS 5813. Internship Experience in Nutritional Care NFS 5815. 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 Foodservice Systems Management NFS 5933. Special Projects in NFS NFS 5943. Nutrition and Exercise in the Disease State NFS 5951. Cooperative Education 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. Role of Lipids in Human Nutrition NFS 6103. Vitamins & Coenzymes NFS 6113. Nutrition and Cancer NFS 6133. Drug and Nutrient Interaction NFS 6143. Nutritional Aspects of Mineral Metabolism 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 Sciences NFS 6923. Advanced Research in Nutrition and Food Sciences NFS 6931. Advanced Research in Nutrition NFS 6933. Advanced Research in Nutrition NFS 6941. Advanced Research in Food Sciences NFS 6943. Advanced Research in Food Sciences NFS 6983. Dissertation NFS 6993. Dissertation |