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Department of Nutrition & Food Sciences |
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Masters Degree Program | Doctoral Degree Programs | Graduate Courses | Graduate Club Graduate Courses* Indicates courses that are not taught in Houston. *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 a 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 5123. Food and Nutrition Issues for Educators. Application of Nutrition priciples and guidelines to improve health with particular emphasis on women's health issues. Relationship of nutrition and chronic disease, energy balance and weight management, dietary supplements, eating disorders, maternal and infant nutrition, sports nutrition, food safety and labeling. Students will gain experience in locating food and nutrition resources and developing lesson plans. course is designed for family/consumer sciences or allied health professionals. May not be applied toward a graduate major or minor in Nutrition. Prerequisite: NFS 2323 Introduction to Nutrition or equivalent. Three lecture hours a week. Credit: Three hours. *NFS 5303. Experimental Foods. 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 hours. 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 5533. Nutrition in Pregnancy and Infancy. Understanding of nutrition in cellular growth of the whole body and individual organs; physiological changes during pregnancy; maternal - fetal exchange of nutrients; and the influence of nutrition and its nutrient requirements on pregnancy outcome and on the growth and mental developments of infants. 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 5681. Sports Nutrition Practicum. Field experiences working with athletic teams or individuals at fitness facilities to provide sports nutrition education to maximize training benefits and performance. May be repeated for additional credit. Three practicum hours per week. Credit: One hour. 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 5721. 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 hour. *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 5753. Foodservice Facility Design and Management. Facility design and management for institutional foodservice operations. Preliminary planning, facility layout, space allocation, utilities, enviromental planning, security management, and equipment selection. Prerequisite: NFS 3713, 3722 or equivalent. Three lecture hours a week. Credit: Three hours. NFS 5763. Food Safety/Foodborne Illness. Study of foodborne illness in relation to food handling practices in foodservice systems and food industry. Hazard Analysis Critical Control methods, risk management, government initiatives and current research in food safety. Prerequisites: BACT 1001, 1003; NFS 3722, 3712 or equivalent. 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 yrs. 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 instruction. 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 of 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 science, 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. 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-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. Role of 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 and Coenzymes. 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 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 science, or institution administration. Credit: One hour. NFS 6913. Individual Study. Intensive study of a problem of individual or professional interest in nutrition, food science, 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 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 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.
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