Chair, Carolyn Bednar, Ph.D., R.D. L.D.

 
Location: OMB 307 (Denton), MGJ 942 (Houston)
Telephone: (940) 898-2636 (Denton), (713) 794-2371 (Houston)
http://www.twu.edu/hs/nfs/

Faculty: Denton: Professors B. Alford, C. Bednar, N. DiMarco, A. Hsueh; Associate Professor C. King; Assistant Professor V. Imrhan; Assistant Clinical Professor M. Rew; Houston: Associate Professor J. Radcliffe; Assistant Professor D. Wright (Coordinator); 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. 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
 

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 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 or above or 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

CSCI 1403. A First Course in Computing

Students desiring to apply for a dietetic internship 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:

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 3712, 3722. Quantity Food Production and Service

NFS 3733. 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 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

SPCH 1013 or other oral communications course

Required Minor (18 hours)

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

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 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 or NFS 4943 Trends and Controversies in Nutrition and Food Science

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

ZOOL 2031, 2033. Human Anatomy and Physiology

MATH 1313 Elementary Analysis or a course in calculus

PHYS 1131, 1133 Principles of Physics
 

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 (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
 

Required Minor (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 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 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 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 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 concurrent). 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 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 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 5081. Advanced Counseling Strategies for Dietetic Practitioners

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 5713. Human Resources Management in Nutritional Care Systems

NFS 5733. Productivity and Quality Improvement for Food Service Systems

NFS 5743. Cost Analysis for Foodservice Systems

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 Couseling 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 Foodservice Systems Management

NFS 5943. Nutrition and Exercise in the Disease State

NFS 5953. 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 Interaction

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 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