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Course Criteria
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4.00 Credits
4 sem. hrs. Studies the basic principles of food science and their application to food selection, preparation, preservation, and storage as well as factors affecting food safety and sanitation, palatability, and nutrients. Introduces current issues for discussion. Requires writing of scientific reports of laboratory experiments. Includes lecture and laboratory. Laboratory coat required. Edelstein.
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4.00 Credits
4 sem. hrs. Studies food habits, particularly as reflected in the food patterns of various groups who have immigrated to the U.S. throughout its history. Examines health status of these diverse populations; the multiple meanings of food in daily life, culture, religion, and among various societies and ethnicities; and culturally appropriate counseling; and develops an appreciation of the many underlying similarities across cultures. Metallinos-Katsaras.
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4.00 Credits
4 sem. hrs. Studies these basic concepts: functions of nutrients in the human organism, nutrient needs at varying stages of the life cycle, and nutrition status. Examines the health effects of nutrient inadequacies and excesses. Discusses the scientific basis of recommended nutrient intake and dietary guidelines for the U.S. population. Includes lecture and laboratory. Laboratory experimentation demonstrates or tests the nutrition principles presented in the lectures. Metallinos-Katsaras, Fung.
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4.00 Credits
4 sem. hrs. Studies the functions of nutrients and their requirement in the body, their effects on health, and nutrient needs during different stages of the life cycle. Discusses the effects of nutrient deficiencies and excesses as well as the dietary reference intakes and guidelines for the U.S. population. Metallinos-Katsaras, Fung.
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4.00 Credits
4 sem. hrs. Exploration of the world food situation, hunger, malnutrition, sustainable agriculture, politics, and distribution of wealth and power. Acquaints students with nutrition issues, and the nature and dimensions of present and future world food needs. Uses examples from both developed and developing countries to provide an overview of national and international politics influencing food and nutrition policies. Staff.
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4.00 Credits
4 sem. hrs. Prereq.: NUTR 101. Applies natural and physical sciences to the study of food science. Emphasizes modern food production, preservation, safety, process controls, product development, and current food science topics. Focuses laboratory work on experimental design and evaluation, followed by independent research projects and seminars. Emphasizes scientific report writing. Includes lecture and laboratory. Laboratory coat required. Edelstein.
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4.00 Credits
4 sem. hrs. Prereq.: NUTR 101 (or concurrent) and NUTR 111. Offers an opportunity to work with practicing nutritionists at a major medical center to review medical records, interview and assess clients' nutritional status, and counsel clients. Immunization record and other College health requirements, Criminal Record Check (CORI), laboratory coat, and ID required. Staff.
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4.00 Credits
4 sem. hrs. Prereq.: NUTR 111 and consent of the instructor. Studies community nutrition, the practice of applied nutrition, and nutrition education in community health care and other settings. Emphasizes the principles of education that are basic to effective learning by the clients. Examines federal programs aimed at nutrition-related health problems. Includes assignments to community fieldwork placements (outside of regular class time). Requires a Criminal Record Check CORI), a Department of Social Services check, proof of MMR vaccination, and a negative TB test within six months. Metallinos-Katsaras.
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4.00 Credits
4 sem. hrs. Prereq.: NUTR 101. Studies the systems approach to food production, assembly, distribution, and service to individuals and groups; methods of producing quality food in quantity to achieve organizational and nutritional goals, including menu planning, food service sanitation, HACCP, and exploration of careers in food service. Edelstein.
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4.00 Credits
4 sem. hrs. Prereq.: NUTR 248. Focuses on the controls of the food service system: accounting, budgeting, pricing, and regulations. Discusses theories and applications of human resources management, marketing, and organizational design. Emphasizes team approaches to solving problems of food service design, staffing, operations, foodservice software systems and quality and productivity management. Edelstein.
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