Department of Nutrition and Food Sciences--Texas Woman's University
Department of Nutrition and Food Sciences
Chair: Carolyn Bednar, Associate Professor
Location: OMB 306B (Denton), MGJ 942 (Houston)
Web address: www.twu.edu/hs/nfs
Faculty: Denton: Professors B. Alford, N. DiMarco, A Hsueh; Associate Professors B. Grossie, C. King; Assistant Professors V. Imrhan, J. Kwon,
H. Mo; Assistant Clinical Professor Martha Rew. Houston: Associate Professor J. Radcliffe; Assistant Professor D. Wright (coordinator); Associate Clinical Professor R. Bush; Assistant Clinical Professors L. Cashman,
K. Moreland.
The primary objectives of the graduate programs are (1) to provide programs which advance students' knowledge and expertise in their field of study; (2) to engage in research activities which will contribute to the profession and to society through improved quality of life; (3) to provide courses of study to meet specific professional goals; continuing education for registered dietitians, food scientists, food technologists, and sports nutritionists and advanced competencies in areas of specialization; and (4) to assist in the development of professional leaders for the future.
Specialized laboratory facilities including analytical laboratories, an animal research facility, and a sensory evaluation laboratory are available on the Denton Campus. Analytical laboratories, a food preparation facility, and an animal research facility are available at the Houston Center.
Research interests of the faculty include women's nutrition in relation to obesity, cancer, mineral metabolism, osteoporosis, other clinical areas; food service management; and food science in sensory evaluation, product development, and fats and oils.
Admission Requirements
Please see the admission section of this catalog. In addition to these general requirements, the Department of Nutrition and Food Sciences requires the following minimum undergraduate prerequisites for the various majors:
Nutrition (M.S. and Ph.D.)
Semester Hours
Chemistry (including Biochemistry)
9
Human Physiology
3
Introduction to Nutrition
3
Upper Level Nutrition
6
Food Science (M.S. and Ph.D. in Nutrition with FS Emphasis
Semester Hours
Chemistry
9
Microbiology
4
Food Science
9
Institutional Administration (M.S. and Ph.D. in Nutrition with IA Emphasis)
Semester Hours
Microbiology
4
Introduction to Nutrition
3
Quantity Food Production & Service
3
Upper Level Food Service Management and/or Business
6
Applicants should submit Graduate Record Examination (GRE) scores when applying for admission. Graduates of accredited undergraduate universities meeting the following criteria are recommended for admission.
Doctoral Admission
Unconditional admission:
In addition to the prerequisites applicants must have:
A minimum GPA of 3.5 (4.0 scale) on the last 60 undergraduate hours and all post-baccalaureate and graduate hours.
A minimum combined score of 1,000 on the verbal and
quantitative portions of the GRE (verbal, minimum 450;
quantitative, minimum 450).
Provisional admission:
In addition to the prerequisites, applicants must have:
A minimum GPA of 3.0 (4.0 scale) on the last 60 undergraduate hours
and all post-baccalaureate and graduate hours.
A minimum combined score of 900 on the verbal and quantitative portions or the GRE (verbal, minimum
450; quantitative, minimum 450).
Provisional admission may also be granted to students with outstanding merit, such as documented extensive work-related professional experience.
Master's Admission
Unconditional admission:
In addition to the prerequisites, applicants must satisfy the following requirements to be admitted unconditionally.
A GPA of 3.25 on a 4.00 scale for the last 60 undergraduate hours; and
A minimum score of 800 on the combined Verbal and Quantitative portions of the GRE.
Provisional admission:
In addition to the prerequisites, applicants must satisfy the following requirements to be granted provisional admission status.
An overall minimum GPA of 2.75 on a 4.00 scale and a minimum score of 700 on the combined Verbal and Quantitative portions of the GRE
or
A minimum GPA of 3.00 on the last 60 undergraduate hours and a minimum score of 700 on the combined Verbal and Quantitative portions of the GRE.
or
A minimum score of 1000 on the combined Verbal and Quantitative portions of the GRE.
Should an applicant not meet the above requirements, registration as a "non-degree student" may be recommended until such time as those requirements are met. A maximum of 6 graduate semester hours taken by a "non-degree student" may subsequently be applied toward the master's degree upon the recommendation of the advisory committee and the approval of the Associate Vice President for Research and Dean of the Graduate School.
Graduate Degrees Offered
M.S. in Nutrition.
M.S. in Food Science.
M.S. in Exercise and Sports Nutrition.
M.S. in Institutional Administration.
Ph.D. in Nutrition.
Instruction is available in the support areas of Institutional Administration and Food Science.
The doctoral degree and the master's degree programs in Food Science, Exercise and Sports Nutrition, and Institutional Administration are available only on the Denton Campus.
General Requirements for Master's Degrees
Total Hours Required: A minimum of 30 (with thesis) or 36 (with professional paper). A maximum of 6 hours of independent study, research, or cooperative education, and a maximum of 6 hours clinical experience may be in the degree plan. The degree plan should be approved in a meeting with members of the Advisory Committee; changes must be approved by all members of the committee.
Core: 3 hours of beginning level graduate statistics or research design and 2 hours of seminar are required for all majors; NFS 5313 is required for Nutrition majors; NFS 5773 is required for Institutional Administration majors; NFS 5003 is required for Food Science majors.
Major/Emphasis: 11 hours, plus 6 hours for thesis; OR 17-20 hours, plus 3-6 hours for professional paper.
Minor: 8 hours, optional
Final Examination: Oral, not to exceed two hours. May not be taken more than twice for either thesis or professional paper.
General Requirements for M.S. Degree
in Exercise and Sports Nutrition
Unconditional admission:
In addition to the prerequisites of exercise physiology, kinesiology, motor learning, human anatomy and physiology, biochemistry, introduction to nutrition, advanced nutrition, and one other upper, 3-hour nutrition course, students must present:
a baccalaureate degree in kinesiology or nutrition course or equivalent
a grade point average of 3.0 or above on a 4.0 scale on the last 60 hours of formal coursework
a GRE score of at least 1000 including a minimum score of 400 on the quantitative and 500 on the verbal portions.
Provisional admission:
Students may be admitted into the program provisionally if they lack up to 12 hours of prerequisite undergraduate courses listed above. All other provisions must be met. These undergraduate courses will not apply to master's degree requirements.
Total hours required: a minimum of 39 hours with thesis and practicum are required.
Core:
NFS 5313. Nutrition and Human Metabolism
NFS 5583. Nutrition and Exercise
NFS 5943. Nutrition and Exercise in the Disease State
NFS/KINS 5663. Body Composition and Weight Management
KINS 5023. Research Methods
KINS 5033. Statistics
KINS 5573. Graded Exercise Testing
KINS 5653. Strength and Physical Fitness
KINS 5613. Cardiovascular Response to Exercise
HS 5613. Health Lifestyles at the Worksite
The degree plan must be approved in a meeting with all members of the Advisory Committee. Members must approve changes.
General Requirements for All Doctoral Degrees
Total Hours Required: Minimum of 90 hours beyond the bachelor's degree including 6 hours for dissertation. The degree plan should be approved in a meeting with members of Advisory Committee; changes must be approved by all members of the committee.
Core: The Core consists of 31 hours of formal courses in the major, 6 hours dissertation, 6 hours seminar, a maximum of 24 hours research or independent study.
Core courses required for Ph.D. in nutrition include:
3 additional hours which may be either CHEM 5623, or an additional course in biology from the courses listed above.
Core courses required for Ph.D. in Nutrition with support area of Food Science include:
6 hours Seminar
NFS 5313 Nutrition and Human Metabolism
3 - 6 hours nutrient related courses
Minimum 18 hours in Food Science courses
3 hours of Institutional Administration, Business, or Nutrition
Core courses required for Ph.D. in Nutrition with support area of Institutional Administration include:
6 hours Seminar (NFS 5331)
NFS 5313 Nutrition and Human Metabolism
3 hours nutrient-related, clinical, or applied nutrition courses
3 hours of Food Science courses
3 hours of courses in research design, or grant development
12 hours of Institutional Administration courses (NFS 5743, NFS 5773, NFS 5791, NFS 5792, and NFS 6173)
6 hours Business or Health Care Administration courses (BUS 5263, BUS 5433, BUS 5523, HCA 5003, HCA 5023 or HCA 5033).
6 hours of other Institutional Administration, Nutrition, Food Science, Business, or Health Care Administration courses.
Major/Emphasis: Not less than 30 hours formal courses
Minor or specialization, optional: A minimum of 15 hours of formal course work.
Suggested minors or specializations include:
Nutrition: Institutional administration, food sciences, chemistry, molecular biology, or physiology
Food Science Emphasis: Institutional administration, nutrition, business, chemistry, or microbiology
Institutional Administration Emphasis: Food science, nutrition, business, or health care administration
Research Tools: Doctoral students must complete two research tools: statistics and one additional tool which must be approved by their Graduate Advisory Committee and be consistent with University requirements. Doctoral students must complete six semester hours of graduate level statistics or pass the statistics competency examination administered by the Department of Mathematics and Computer Science. The six semester hours may be counted as part of the degree program. The additional research tool should consist of six graduate hours in one of the following areas: foreign language, computer application, scientific writing, or laboratory techniques.
Residency Requirement: None. Students will work with their major professors and committees to develop a plan for professional growth.
Qualifying Examination: Written and oral comprehensive examinations based on formal course work included in the student's degree plan and minimum competency areas must be passed prior to admission to candidacy. Examinations may not be taken more than twice. The written examination may be taken after satisfactory completion of 60 hours of formal course work (including the master's degree), length not to exceed two days in major and one day in minor or related area(s) and must be completed within a five-day period. Student must satisfactorily pass the written examination before the oral examination can be scheduled. Oral examination should be held between 14 and 21 days after the written examination is satisfactorily completed. Length of the oral examination should not exceed three hours. Written and oral examinations will not be administered during the first two or last two weeks of the semester or between semesters.
Final Examination: Oral, not to exceed three hours. May not be taken more than twice.
Certification Programs Offered
The Department, in collaboration with health care facilities in the Houston metroplex and the Dallas/Ft. Worth metroplex, offers two Master's-Dietetic Internship programs. These are the TWU Combined Master's Dietetic Internship Program-Denton campus and the TWU Combined Master's Dietetic Internship Program-Houston Center. The Houston Center also offers the academic component for The Coordinated Dietetic Internship-Master's Degree Houston Veteran's Affairs Medical Center Program.
The TWU dietetic internships have been granted accreditation status by the Commission on Accreditation/Approval for Dietetics Education of The American Dietetic Association, 216 W. Jackson Blvd., Chicago, IL 60606-6995, 312/899-4876, a specialized accrediting body recognized by the Council on Postsecondary Accreditation and the United States Department of Education.
All programs participate in the computer matching process for selection of students. Upon successful completion of the program, students are eligible to write the registration examination by The American Dietetic Association.
Further information and application forms may be obtained from the program directors (or on-line at www.twu.edu/hs/nfs)and submitted before the deadline date (mid-February) as indicated on the application form.
Director, Dietetic Internship
TWU Combined Master's Dietetic Internship Program
Department of Nutrition and Food Sciences
P.O. Box 425888
Denton, TX 76204-5888
E-mail: nutrfdsci@twu.edu
or
Director, Dietetic Internship
TWU Combined Master's Dietetic Internship Program
Department of Nutrition and Food Sciences
1130 M.D. Anderson Blvd.
Houston, TX 77030-2897
E-mail: nfs-houston@twu.edu
or
Director, Dietetic Internship (120)
Veterans' Affairs Medical Center
2002 Holcombe Blvd.
Houston, TX 77030
Minors Offered to Students from Other Departments
Students pursuing a minor in Nutrition and Food Sciences must have the following undergraduate prerequisites, depending on emphasis chosen:
Nutrition: Biochemistry, Human Physiology, NFS 2323 and NFS 3103 or equivalent;
Food Science: Chemistry (8 hours) and 9 hours of food science or equivalent;
Institutional Administration: Microbiology, Quantity Food Production and Service, and 3 additional hours upper level food service management courses or Business 3003.
Master's level: 6 graduate hours in area of emphasis.
Doctoral level: 12 graduate hours in area of emphasis.
Courses of Instruction in Nutrition, Food Science, and
Institutional Administration
NFS 5003. Food Chemistry. Chemical properties of food ingredients and food systems, relationship of chemical properties to the functional properties and their effects on food and nutritional qualities. Prerequisite: Organic chemistry or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 5013. Sensory Evaluation of Foods. Introduction to the neuroscience of taste and sensory analysis theory and techniques. Practical tools to select, conduct and statistically analyze appropriate tests. One lecture hour and six laboratory hours a week. Credit: Three hours.
NFS 5023. Food Analysis. Objective analysis and evaluation of properties of foods and food systems during processing, development, and storage. Prerequisite: NFS 5003 Food Chemistry. Two lecture hours and six laboratory hours a week. Credit: Three hours.
NFS 5033. Eating Behaviors: Psychosocial Influences. Examination of the psychological and sociocultural factors which influence food patterns, with special emphasis on ways that these factors could impede or could be used to enhance dietary modification. Three lecture hours per week. Credit: Three hours.
NFS 5043. Nutritional Aspects of Vegetarianism. Degrees of vegetarian regimens (e.g. lacto-ovo, vegan); potential health benefits from adopting a vegetarian diet, ensuring nutritional adequacy of vegetarian diets throughout the life cycle; potential nutritional deficiencies arising from the partial or complete avoidance of animal products; current research; recent advances in dietetic practice. Three lecture hours a week. Credit: Three hours.
NFS 5133. Professional Internship for Exercise and Sports Nutrition. Application of exercise and sports nutrition knowledge in varied practice settings. Student is required to complete 150 clock hours of supervised practice during a minimum of eight weeks (10-19 hours of work per week). Fifteen laboratory hours a week. Credit: Three hours.
NFS 5303. Experimental Food. Application of scientific principles and experimental procedures to food preparation, including food product development studies and projects. Sensory evaluation and laboratory analysis. One lecture, six laboratory hours a week. Credit: Three hours.
NFS 5313. Nutrition and Human Metabolism. Nutritional biochemistry; relationships between dietary intake and intermediary metabolism. Prerequisite: 6 hours upper level undergraduate nutrition courses. Three lecture hours a week. Credit: Three hours.
NFS 5321. Seminar in Food Science. General overview of topics related to food science and technology including a review of current literature. Special emphasis on current areas of research including product development. One lecture hour a week. Credit: One hour. May be repeated for five additional hours of credit.
NFS 5331. Seminar in Nutrition. Current research in nutrition and nutritional care. Credit: One hour. May be repeated for five additional hours of credit.
NFS 5333. Advanced Bionutrition. Normal nutrition, emphasis on interrelationships of nutrients; current literature and research. Prerequisite: Biochemistry and NFS 5313 Nutrition and Human Metabolism. Three lecture hours a week. Credit: Three hours.
NFS 5343. Advanced Nutritional Care. Nutritional care including diet therapy; current research in dietary care; dietary treatment of metabolic diseases. Prerequisite: NFS 5313 or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 5363. Human Nutrition in Disease. The nutritional management of patients with acquired disease, including cardiovascular disease, cancer, and urological disorders. Prerequisite: NFS 5313 or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 5373. Food Science and Technology. Basic principles of food preservation; changes occurring during processing and storage; control of changes in food due to enzymes, microorganisms, and chemical reactions. Three lecture hours. Credit: Three hours.
NFS 5384. Assessment of Human Nutrition. Methods in assessment of nutritional status. Three lecture hours and three laboratory hours a week. Credit: Four hours.
NFS 5423. Nutrition and Gerontology. Nutritional status of the older adult; normal and therapeutic nutrition; metabolic pathways of the nutrients; sociological and physiological factors. Prerequisite: NFS 3103 or equivalent. Three lecture hours a week. Credit: Three hours.
NFS 5453. Nutrition Education. Dissemination of nutritional knowledge to various ethnic and age groups; cultural and environmental factors in dietary planning and selection; practical experiences included. Prerequisite: NFS 3103 or equivalent. Three lecture hours a week. Credit: Three hours.
NFS 5463. Food Technology. Advanced survey of unit operations in food processing and preservation, snack and convenience foods, standards of identity, quality control, protein isolates, and organoleptic evaluation. Three lecture hours a week. Credit: Three hours.
NFS 5471. Clinical Aspects of Human Nutrition. Application of the principles of biochemistry, physiology, and nutrition in the treatment of human disease. Pre- or corequisite: NFS 5363. Three clinical hours a week. May be repeated for additional credit. Credit: One hour.
NFS 5472. Clinical Aspects of Human Nutrition. Application of the principles of biochemistry, physiology, and nutrition in the treatment of human disease. Pre- or corequisite: NFS 5363. Six clinical hours a week. May be repeated for additional credit. Credit: Two hours.
NFS 5513. Nutrition and Reproduction. Various physiological developments prior to conception and throughout gestation. Prerequisite: NFS 3103 or equivalent. Three lecture hours a week. Credit: Three hours.
NFS 5523. Infant Nutrition. Nutrient requirements; physiological needs; feeding practices; environmental stresses; growth-assessment. Prerequisite: NFS 3103 or equivalent. Three lecture hours a week. Credit: Three hours.
NFS 5583. Nutrition and Exercise. Application of nutrient recommendations to sports and exercise states, differences between scientifically acceptable protocols relating exercise and nutrition and unproven myths, and biochemistry of exercise. Laboratory projects designed to provide information and dietary intervention programs to individuals, or groups interested in sports nutrition. Prerequisites: Six upper level undergraduate nutrition hours and NFS 5313. Two lecture and two laboratory hours a week. Credit: Three hours.
NFS 5663. Body Composition and Weight Management. Application of principles of nutritional assessment including factors relating to body composition and proper weight control practices. Laboratory procedures and equipment designed to facilitate assessments. Two lecture hours and two laboratory hours a week. Credit: Three hours.
NFS 5713. Human Resources Management in Nutritional Care Systems. The course will provide the student with information concerning the functions of personnel management, recruitment, job description construction, benefits and compensation programs, unionization, and proper managerial and legal techniques to resolve conflicts. Three lecture hours a week. Credit: Three hours.
NFS 5731. Seminar in Foodservice Systems Management. Recent developments in research related to foodservice management. One lecture hour a week. Credit: One hour. May be repeated for five additional hours of credit.
NFS 5733. Productivity and Quality Improvement for Foodservice Systems. Study of productivity, decision-making, work simplification and continuous quality improvement for foodservice systems. Group or individual investigations in institutional administration, supervised observations, conferences and reports. Prerequisite: Six hours of institutional administration. Three lecture hours a week. Credit: Three hours.
NFS 5743. Cost Analysis for Foodservice Systems. Cost analysis and controls in the management of foodservice systems. Emphasizes quality assurance; food, labor and energy control; and financial analysis. Utilization of the computer as a management tool. Three lecture hours a week. Credit: Three hours.
NFS 5773. Organization and Management for Foodservice Systems. Principles of management as applied to foodservice organizations. Study of interaction of menu planning, purchasing, food production, service and distribution, personnel management and financial control. Prerequisite: NFS 3712 and NFS 3722. Three lecture hours a week. Credit: Three hours.
NFS 5791. Computer Applications in Nutrition and Food Sciences Laboratory. Corequisite: NFS 5792. Three laboratory hours a week. Credit: One hour.
NFS 5792. Computer Applications in Nutrition and Food Sciences. Use of various computer software programs for nutritional assessment, inventory control, recipe database, menus, production forecasting and spreadsheet methods. Prerequisite: CSCI 1403. Corequisite: NFS 5791. Two lecture hours a week. Credit: Two hours.
NFS 5801. Advanced Counseling Strategies for Dietetic Practitioners. Counseling strategies for presenting effective dietary modification to individuals and groups. Prerequisite: NFS 5813 and/or 2 years clinical experience. One lecture hour a week. Credit: One hour.
NFS 5813. Internship Experience in Nutritional Care. Application of nutritional care skills in the clinical setting. May be repeated for credit. Twelve clinical hours a week. Credit: Three hours.
NFS 5833. Principles of Clinical Instruction in Nutritional Care. Experiential development of skills and evaluation techniques for clinical instructors in ADA approved programs. Nine clinical hours a week. May be repeated for additional credit. Credit: Three hours.
NFS 5901. Special Topics. Lectures or conferences on recent developments in nutrition. May be repeated with change of topic for additional credit. Prerequisite: Permission of the instructor. Credit: One hour.
NFS 5903. Special Topics. Lectures or conferences on recent developments in nutrition. May be repeated with change of topic for additional credit. Prerequisite: Permission of the instructor. Credit: Three hours.
NFS 5911. Individual Study. Intensive study of a problem in individual or professional interest in nutrition, food sciences, or institution administration. Credit: One hour.
NFS 5913. Individual Study. Intensive study of a problem of individual or professional interest in nutrition, food sciences, or food systems management. Credit: Three hours.
NFS 5923. Research in Food Systems Management. Research in organization and management of quantity foodservice. Group and individual conferences and laboratory hours to be arranged. May be repeated for credit. Credit: Three hours.
NFS 5943. Nutrition and Exercise in the Disease State. Impact of nutrition and exercise on the reduction of risk factors in diseases of lifestyle. Prerequisite: NFS 5313, Nutrition and Human Metabolism. Three lecture hours a week. Credit: Three hours.
NFS 5953. Cooperative Education. Cooperative work-study arrangements between the University, business, industry, or selected institutions appropriate to the graduate program. Job assignments are made on the basis of student interests, skills, and degree program. The student will apply the ideas and processes learned in other courses in practical experience under cooperative supervision. Cooperative planning and evaluation are essential elements in the course. Fifteen-twenty hours of work per week. Credit: Three hours.
NFS 5956. Cooperative Education. Cooperative work-study arrangements between the University, business, industry, or selected institutions appropriate to the graduate program. Job assignments are made on the basis of student interests, skills, and degree program. The student will apply the ideas and processes learned in other courses in practical experience under cooperative supervision. Cooperative planning and evaluation are essential elements in the course. Thirty to forty hours of work per week. Credit: Six hours.
NFS 5961. Research in Nutrition and Food Sciences. Individual research problem in a specific area of food and nutrition. Experimental animals may be used. Group and individual conferences. Credit: One hour.
NFS 5963. Research in Nutrition and Food Sciences. Individual research problem in a specific area of food and nutrition. Experimental animals may be used. Group and individual conferences. Credit: Three hours.
NFS 5973. Professional Paper. Prerequisite: Statistics. Credit: Three hours.
NFS 5983. Thesis. Credit: Three hours.
NFS 5993. Thesis. Prerequisite: NFS 5983. Credit: Three hours.
NFS 6003. Food Lipids. Application of basic lipid chemistry principles to analyze properties of food and food system lipids; functional properties of lipids and their effects on food systems. Prerequisite: NFS 5003 Food Chemistry or Biochemistry. Three lecture hours a week. Credit: Three hours.
NFS 6013. Art and Science of Grant Development. Practical tools for identifying funding sources, making contacts and writing successful grant proposals. Discussion of federal guidelines. Preparation and evaluation of research proposal. Prerequisite: Twelve hours of graduate work. Three lecture hours a week. Credit: Three hours.
NFS 6023. Lipids in Human Nutrition. Chemistry, absorption, transport and metabolism of dietary lipids. A detailed examination of body lipids, their functions, relationships to dietary fat and roles in health and disease, particularly cancer and coronary heart disease. Prerequisite: NFS 5313 or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 6103. Vitamins in Human Nutrition. Nutritional roles, vitamin conversion to coenzyme; interrelationships, metabolism, possible toxicity, and bionutritional and physiological functions of vitamins and coenzymes within the body in relation to the disorders caused by their absence. Prerequisite: CHEM 5623, NFS 5313, or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 6113. Nutrition and Cancer. Overview of epidemiological and etiological aspects of human cancer; effects of nutrients on carcinogenesis and chemoprevention; nutritional care of the cancer patient; current progress in research into nutritional intervention. Prerequisite: NFS 5313 or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 6133. Drug and Nutrient Interactions. Effect of drugs on absorption and metabolism of nutrients, role of nutrients in drug detoxification; use of nutrients as drugs; toxic and megadoses of vitamins; combinations of drugs and diet in the treatment of disease; effect of nutritional status on drug and nutrient binding. Prerequisite: NFS 5313 or permission of the instructor. Three lecture hours a week. Credit: Three hours.
NFS 6143. Minerals in Human Nutrition. Identification of the roles of minerals in human nutrition in both normal and diseased conditions including metabolism, absorption, storage, transport, and excretion. Prerequisite: NFS 5313. Three lecture hours. Credit: Three hours.
NFS 6153. Nutritional Aspects of Trauma. Examination and assessment of current nutrition therapy as related to traumatized patients with damaged organs, burns, head injuries, and cancer. Prerequisite: NFS 5313. Three lecture hours a week. Credit: Three hours.
NFS 6163. Nutritional Aspects of Obesity. Role of nutritional factors and their interplay with biochemical, physiological, genetic, and psychosocial factors in the etiology of obesity. Adverse health consequences of obesity.
The role of nutrition intervention, exercise, pharmacological treatment and surgical intervention and their nutritional sequelae. Prerequisite: NFS 5313. Three lecture hours a week. Credit: Three hours.
NFS 6173. Professional Practicum. Guided field experience in administrative supervisory, consultant or similar level positions. Field experiences may not be part of the student's regular job responsibilities. Credit: Three hours. May be repeated for three additional credits.
NFS 6903. Special Topics. Specially scheduled course on topic of current interest. Credit: Three hours. May be repeated for additional credit.
NFS 6911. Individual Study. Intensive study of a problem of individual or professional interest in nutrition, food sciences, or institution administration. Credit: One hour.
NFS 6913. Individual Study. Intensive study of a problem of individual or professional interest in nutrition, food sciences, or food systems management. Credit: Three hours.
NFS 6921. Advanced Research in Nutrition and Food Science. Individual research problem in a specific area of food and nutrition. Group and individual conferences. May be repeated for credit. Credit: One hour.
NFS 6923. Advanced Research in Nutrition and Food Science. Individual research problem in a specific area of food and nutrition. Group and individual conferences. May be repeated for credit. Credit: three hours.
NFS 6931. Advanced Research in Nutrition. Research problems in radiographic bone densitometry, metabolic balance studies; nutritional status of children and of older persons. Groups and individual conferences and laboratory hours to be arranged. Credit: One hour.
NFS 6933. Advanced Research in Nutrition. Research problems in radiographic bone densitometry, metabolic balance studies; nutritional status of children and of older persons. Groups and individual conferences and laboratory hours to be arranged. Credit: Three hours.
NFS 6941. Advanced Research in Food Science. Selection and study of individual research problems in a selected specific area of foods; objective and subjective methods of product evaluation. Credit: One hour.
NFS 6943. Advanced Research in Food Science. Selection and study of individual research problems in a selected specific area of foods; objective and subjective methods of product evaluation. Credit: Three hours.
NFS 6983. Dissertation. Credit: Three hours.
NFS 6993. Dissertation. Prerequisite: NFS 6983. Credit: Three hours.
