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Undergraduate

NFS 1301 Food Preparation Principles Laboratory. Laboratory experience in food preparation. 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 2013 Personal Nutrition. Science of nutrition and food as applied to daily food and dietary choices, weight control, diet, disease prevention, and food safety. Introduction to nutrition for non-science majors. Three lecture hours a week. Credit: Three hours.

NFS 2031 Food Microbiology Lab. Evaluations of microorganisms as spoilage agents in foods. Preservation techniques to retard microbial spoilage. Foods which require microbial fermentations in their processing procedures; conditions which result in foodborne illnesses. Three laboratory hours a week. Credit: One hour.

NFS 2033 Food Microbiology. Microbial diversity and environmental interactions with emphasis on organisms found in fresh and spoiled foods. Contamination, preservation methods, and spoilage mechanisms of different foods. Effects of microbial enzymes on foods. Food sanitation, control, and inspection; and food-related illnesses. Three lecture hours a week. Credit: Three hours.

NFS 2323 Introduction to Nutrition. Principles of normal nutrition including the 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 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. Examination of the interaction of cultural, socioeconomic, political, psychological, and ecological factors that impact food availability, consumption, and ultimately nutritional status on global basis.Three lecture hours a week. Credit: Three hours. Satisfies core requirement for Global Perspectives.

NFS 3073 Nutrition for Women in a Global Environment. Application of nutrition principles to promote health in women throughout the life cycle nationally and globally. Emphasis on nutrition to maintain health and reduce risk of obesity, osteoporosis, cardiovascular disease, cancer, and diabetes in women of different ethnic and cultural backgrounds. Three lecture hours a week. Credit: Three hours. Satisfies core requirement for Global Perspectives.

NFS 3081 Principles of Culinary Science. Applications of basic mathematics concepts, general principles of science, and information technology to develop new products, to describe and analyze basic food and food systems, and to determine the objective and subjective properties of food and food ingredients. One lecture hour a week. Credit: One hour.

NFS 3083 Bionutrition. Fundamental principles of biochemistry for nutrition, covering protein, carbohydrate, fat, vitamin, and energy metabolism; underlying causes and rationale for the prevention and treatment of diseases. Prerequisite: NFS 2323. Three lecture hours a week. Credit: Three hours.

NFS 3101 Advanced Nutrition Laboratory. Laboratory experience in assessing nutritional status and nutrients in food. Corequisite: NFS 4302 or NFS 4303. Three laboratory hours a week. Credit: One hour.

NFS 3131 Food Science for Culinary Majors Lab. Apply concepts of food science in a laboratory setting including interpreting laboratory data and following written and oral technical instructions. Prerequisite: CHEM 1011, CHEM 1013. Corequisite: NFS 3133. Three laboratory hours a week. Credit: One hour.

NFS 3133 Food Science for Culinary Majors. Application of chemical and physical properties of basic food ingredients; major processing and preservation principles with science and technology. Prerequisite: CHEM 1011, CHEM 1013. Corequisite: NFS 3131. 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 food habits in various countries and the accompanying health effects. Evolution of cultural food habits are related to nationality, ethnicity, religion, and the changing role of women. Three lecture hours a week. Credit: Three hours. Satisfies core requirement for Global Perspectives.

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. Prerequisite: NFS 1301, NFS 1302 and CHEM 1013, CHEM 1023. Three lecture hours a week. Credit: Three hours.

NFS 3473 Preventive Nutrition. Major causes of morbidity and mortality; dietary nutrients that play a role in the prevention of disease; dietary guidelines for health promotion; educational materials to promote healthy living. Prerequisites: NFS 2323 and NFS 3033 or equivalents. 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. Prerequisites: NFS 1301, NFS 1302 or equivalent, NFS 2323, BACT 2011 or equivalent. Corequisite: NFS 3722. 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. Prerequisites: NFS 3323 or NFS 3133. Two lecture hours and three laboratory hours a week. Credit: Three hours.

NFS 4031 Therapeutic Culinary Sciences Lab. Application of food preparation for medical nutrition therapy. Development and modification of recipes for healthcare foodservice use. Sensory evaluation of modified recipes. Prerequisite: Admission to the BAS in Culinary Science program. Corequisite: NFS 4032. Three laboratory hours a week. Credit: One hour.

NFS 4032 Therapeutic Culinary Science. Medical nutrition therapy and menu planning for diabetics, hypertersive, dyslipidemic, and other patients with special dietary needs. Prerequisite: Admission to the BAS in Culinary Science program. Corequisite: NFS 4031. Two lecture hours a week. Credit: Two 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, NFS 4302, NFS 4303, and ZOOL 2031, ZOOL 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, NFS 4103, NFS 4302, and NFS 4303, or permission of instructor and ZOOL 2031, ZOOL 2033. Three lecture hours a week. Credit: Three hours.

NFS 4123 Sensory Evaluation of Foods. The anatomy, physiology, and functions of human senses used to evaluate the sensory qualities of foods and food ingredients. Application of sensory evaluation methods to assess qualities of foods including taste, texture, appearance, and flavor. Use of experimental designs and statistical tests necessary to analyze and present sensory evaluation data. Prerequisite: NFS 3081. Three lecture hours a week. Credit: Three hours.

NFS 4302 Advanced Nutrition: Micronutrients. Advanced study of the fundamental concepts of micronutrients as related to both the chemistry and physiology of the human body. Prerequisites: NFS 2323 or equivalent and CHEM 3603 or equivalent (or concurrent). Two lecture hours a week. Credit: Two hours.

NFS 4303 Advanced Nutrition: Macronutrients. Fundamental principles of biochemistry for nutrition covering carbohydrate, fat, protein, and energy metabolism; underlying causes and rationale for the prevention and treatment of diseases. Prerequisites: NFS 2323, CHEM 3603 or NFS 3083, ZOOL 2031, 2033. Three lecture hours a week. Credit: Three hours. 

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 4103, NFS 4113, or permission of instructor. Two lecture hours and two practicum hours a week. Credit: Three hours.

NFS 4501 Careers in Culinary Science. Examines various career options such as research chef, chef scientist, chef manager, foodservice administrator in hospitals and schools, foodservice manager, and business owner. One lecture hour a week. Credit: One hour. 

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 4701 Dietetics as a Profession. A discussion of the professional responsibilities of the dietitian with emphasis on nontraditional careers; the Academy's organization and structure, routes to registration, and the application process for internship. Prerequisite: NFS 2323 and senior standing. One lecture hour a week. Credit: One hour.

NFS 4744 Principles of Foodservice Systems. Management principles, strategic management, risk management, layout evaluation and equipment selection, human resources management, and financial management of foodservice systems. Prerequisites: NFS 3713, NFS 3722 or equivalent. Four lecture hours a week. Credit: Four hours.

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 Current Topics in Nutrition and Food Sciences. An in-depth examination of topics of current interest in the area of nutrition or food science. Prerequisites: NFS 1301 and NFS 1302 or NFS 2323. May be repeated for credit. 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 Cooperative Education.

NFS 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 4302, NFS 4303, NFS 4601, and permission of the department chair. Nine laboratory hours a week. Credit: Three hours.

Graduate

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 and Eating Disorders. Examination of the cultural, societal, and psychological influences on eating behaviors with specific attention to the causes and treatment of various types of eating disorders. 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 5063 Food Toxicology. Principles of toxicology and adverse effects of contaminants in foods of chemical and biological origin on human health; application of principles to food safety. Prerequisites: NFS 3323, BACT 2011, BACT 3013, or permission of instructor. Three lecture hours a week. Credit: Three hours.

NFS 5123 Food and Nutrition Issues for Educators. Application of nutrition principles 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 food 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 or equivalent. 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 5314 Nutrition and Human Metabolism. Nutritional biochemistry; chemistry, digestion, absorption, transport, regulation, function, and metabolism of nutrients; relationships between dietary intake, intermediary metabolism, and pathogenesis and health. Prerequisite: 6-7 hours upper level undergraduate nutrition courses (Advanced Nutrition and Nutrition Throughout the Life Cycle). Four lecture hours a week. Credit: One hour.

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. NFS 5331 may be used as a substitute for NFS 5321. One lecture hour a week. Credit: One hour.

NFS 5331 Seminar in Nutrition. Current research in nutrition and nutritional care. Credit: One hour. For MS students only.

NFS 5343 Advanced Nutritional Care. Nutritional care including diet therapy; current research in dietary care; dietary treatment of metabolic diseases. Prerequisite: NFS 5314 or permission of instructor. Three lecture hours a week. Credit: Three hours.

NFS 5363 Human Nutrition in Disease. The role of nutrition in the etiology and prevention of gastrointestinal, endocrine diseases, including cardiovascular disease, cancer, and urological disorders. Prerequisite: NFS 5314 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 a week. 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 older adult, normal, and therapeutic nutrition; metabolic pathways of the nutrients, sociological and physiological factors. Prerequisite: NFS 4302 or equivalent and NFS 4303 or equivalent. Three lecture hours a week. Credit: Three hours.

NFS 5443 Nutrition and Women's Health. Relationship between nutrition/nutrients and health issues of women, including Alzheimer's disease, cancer (breast, colon, cervical and ovarian, and lung), diabetes, heart disease, overweight and obesity; current statistics, etiology, symptoms, treatment, and preventitive measures of each health issue. 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 4302 or equivalent and NFS 4303 or equivalent. 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. Prerequisite or corequisite: Admission to the MEDVAMC Dietetic Internship Program. 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. Prerequisite or corequisite: Admission to the MEDVAMC Dietetic Internship Program. Credit: Two hours.

NFS 5473 Advanced Preventive Nutrition. Types of prevention; evidence for the role of dietary nutrients in preventing major causes of morbidity and mortality (e.g., cardiovascular disease, cancer); national goals for health promotion; dietary guidelines for health promotion and disease prevention; position statements on diet and health. Prerequisites: NFS 2323 or equivalent. Three lecture hours a week. Credit: Three hours.

NFS 5521 Nutrition for Collegiate and Professional Sports. Application of evidence-based nutrition information in real life sports settings. Case studies including fueling strategies, weight management, hydration and supplements, training table, traveling, and food challenges with individual athletes. Prerequisites: Nine hours of Nutrition courses. Once lecture hour a week. Credit: One hour.

NFS 5543 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 and its nutrient requirements on pregnancy outcome and on the growth and mental developments of infants. 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 5623 Nutraceuticals and Dietary Supplements. Critical evaluation of issues, concepts, and controversies about dietary supplements and nutraceutical ingredients. Emphasis on the importance of scientific investigations to evaluate their efficacy, safety, and value for health promotion, disease prevention, and treatment. Prerequisites or corequisites: Graduate standing. Three lecture 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/KINS 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 5693 Nutrition and Metabolic Syndrome. Pathophysiology of Metabolic Syndrome; metabolic syndrome and cardiovascular disease; relevance of nutrition in development and treatment of metabolic syndrome. Prerequisite or corequisite: NFS 5314. Three lecture 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 5721 Seminar in Foodservice Systems Management. Recent developments in research related to foodservice management. NFS 5331 may be used as a substitute for NFS 5721. One lecture hour a week. Credit: One hour.

NFS 5723 Nutritional Care Applications. Exploration, analysis, and application of principles of the nutrition care process, nutritional assessment and methods of nutrition support. Provides the foundation for nutrition care skills in the clinical setting. Corequisites: NFS 5813 or NFS 5472 or permission of instructor. Three lecture hours a week. Credit: Three hours.

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 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, NFS 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, BACT 1003; NFS 3722, NFS 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 5801 Advanced Counseling Strategies for Dietetic Practitioners. Counseling strategies for presenting effective dietary modification to individuals and groups. Prerequisite: NFS 5814 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. Acceptance to a dietetic internship in required. May be repeated for credit. Credit: Three hours.

NFS 5833 Principles of Clinical Instruction in Nutritional Care. Experiential development of skills and evaluation techniques for clinical instructors in the Academy approved programs. Nine clinical hours a week. May be repeated for additional credit. Credit: Three hours.

NFS 5893 Advanced Nutritional Epidemiology. Advanced epidemiological concepts; design of observational and interventional studies; estimation of energy and nutrient intakes; biomarkers of nutritional status; ongoing clinical trials; current literature. Prerequisites: Nine hours of nutrition and three hours of graduate statistics. Three lecture hours a week. 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 in individual or professional interest in nutrition, food sciences, or institution administration. Credit: One hour.

NFS 5913 Individual Study. Intensive study of a problem in 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 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. 15-20 hours of work per week. Credit: Three 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. Not for students admitted after May 31, 2010. 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 6031 Critical Evaluation of Scientific Literature. Critical evaluation of current literature in nutrition, food science, and/or food systems administration. One seminar hour a week. Credit: One hour.

NFS 6113 Nutrition and Cancer. Overview of nutrition and cancer at the population, cellular, and molecular levels; roles of nutrients and non-nutrients in cancer prevention. Prerequisite: NFS 5314 or permission of instructor. Three lecture hours a week. Credit: Three hours.

NFS 6123 Micronutrients in Human Nutrition. Metabolic functions, metabolism, interrelationships, possible toxicity, and bioavailability of the vitamins and minerals based on current literature and research. Prerequisite: NFS 5314. Three lecture hours a week. Credit: Three hours.

NFS 6124 Macronutrients in Human Nutrition. Fundamental roles and energy transformation of carbohydrates, lipids, and proteins in human nutrition. Emphasis on function, metabolism, and interrelationships of the macronutrients based on current literature and research. Prerequisite: NFS 5314. Four lecture hours a week. Credit: Four 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 5314 or permission of the instructor. 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 5314. 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 6203 Advanced Research Techniques. Select laboratory techniques in separation and measurements of proteins (ELISA, Western Blot gel chromatography), cell culture techniques; cell separation and culture. Credit: Three hours. 

NFS 6233 Postharvest Physiology. Postharvest physiology for horticulture and agronomy of fruits and vegetables and other plants consumed for food; the cellular and subcellular structure of harvested products continuing through metabolic alterations and changes in biochemical constituents after harvest; environmental factors that cause stress after harvest, the principles of ripening gases, and other treatments including modified atmosphere packaging. Three hours of lecture. Credit: Three hours.

NFS 6331 Advanced Seminar in Nutrition. This course will accommodate both doctoral and master's students with more emphasis on current topics in ever-changing nutrition research. Seminars designed to cover state-of-the-art overview of current and emerging topics will be presented by invited outside guest speakers, TWU faculty, and graduate students. Credit: One hour.

NFS 6413 Nutrition and Genomics. Current research on the relationship of genetic inheritance to risk of chronic disease and the response to medical nutrition therapy. Methods, benefits, and risks of genetic modification of food will be discussed. Prerequisites: NFS 5314 (or concurrent), upper level undergraduate biochemistry and physiology, or permission of the instructor. Three lecture hours a week. Credit: Three hours.

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 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.

* Courses that are taught on Denton campus only.

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