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/NFS 1902 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 prerequisite: 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. Prerequisite: 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. Applications of 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. Prerequisite: NFS 2323 or equivalent and CHEM 3603 or equivalent (or concurrent). 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 food 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 science technology to various food products. Sensory evaluation of foods. Emphasis on current topics of the national and local food industry. Prerequisite: 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 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 4103. Medical Nutrition Therapy I. Concepts of appropriate therapeutic nutrition as applied in the treatment of human disease. Prerequisites: NFS 3101, 3103 AND ZOOL 2031, 2033 or permission of instructor. Three lecture hours a week. Credit: Three hours
NFS 4113 Medical Nutrition Therapy II. Concepts of appropriate therapeutic nutrition as applied in the treatment of human disease. Prerequisites: NFS 3101, 3103, ZOOL 2031, 2033 and NFS 4103 or permission of instructor. Three lecture hours a week. Credit: Three hours.
NFS 4744. Principles of Foodservice Systems. Management principles, strategic management, risk management, layout evaluation and equipment selection, human resource management, and financial mangement of foodservice systems.
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.
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