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NFS 5230: Nutrition and Metabolism. Cr
4.00 Credits
Wayne State University
Prereq: NFS 2210, BIO 2870 or equiv. The physio-biochemical properties of nutrients and their bionutritional interrelationships at the cellular and sub-cellular level. Carbohydrate, protein, and lipid metabolism and the role of vitamins and minerals in these metabolic processes. (F)
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NFS 5230 - Nutrition and Metabolism. Cr
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NFS 5250: Nutrition and Disease. Cr
4.00 Credits
Wayne State University
Prereq: NFS 5230. Application of the principles of biochemistry and physiology in the study of nutrient metabolism as altered by disease. The physio-biochemical basis for diet in the treatment of disease. May include some field experiences or clinical assignments. Units on team approach to patient care also included. (W)
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NFS 5250 - Nutrition and Disease. Cr
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NFS 5350: Organization and Management of Food Service Systems. Cr
4.00 Credits
Wayne State University
Prereq: NFS 2130, 2140, 2210. Survey of food service systems; factors affecting their successful operation. Components of quality assurance supporting well-being of target markets. Identification of operative management skills. (F)
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NFS 5350 - Organization and Management of Food Service Systems. Cr
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NFS 5360: Management of Nutritional Care and Services. Cr
3.00 Credits
Wayne State University
Prereq: NFS 5200; coreq: NFS 4220. Recommended for students in coordinated dietetics program. Application of management theory and principles in the three areas of dietetic practice; career planning and professional role development. (W)
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NFS 5360 - Management of Nutritional Care and Services. Cr
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NFS 5990: Honors Directed Study
1.00 Credits
Wayne State University
Prereq: undergraduate College honors standing; 3.3 g.p.a. (T)
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NFS 5990 - Honors Directed Study
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NFS 5992: Supervised Field Experience. Cr
4.00 Credits
Wayne State University
Prereq: consent of instructor. Supervised field experience designed to correlate classroom theory with practical work. (T)
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NFS 5992 - Supervised Field Experience. Cr
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NFS 5996: Research in Food Science and Nutrition
1.00 Credits
Wayne State University
Prereq: consent of instructor. Minimum of 3 hours of lab research for each credit. Research projects under direction of faculty active in research. (T)
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NFS 5996 - Research in Food Science and Nutrition
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NFS 6030: Microbiological Safety of Foods. Cr
3.00 Credits
Wayne State University
Prereq: NFS 2130 and BIO 2200 or equiv. Foodborne microorganisms as causes of human illnesses, including bacteria, mold, viruses and parasites. Microbial toxins and their mode of action. Antimicrobial agents in food. Means of prevention and protection. (I)
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NFS 6030 - Microbiological Safety of Foods. Cr
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NFS 6130: Food Preservation. Cr
4.00 Credits
Wayne State University
Prereq: BIO 2200, NFS 2130, and NFS 5130 or equiv. Fundamentals of food preservation: refrigeration, freezing, thermal processing, dehydration and concentration, salting and smoking, chemical preservation, radiation preservation, fermentation. Material Fee as indicated in the Schedule of Classes (I)
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NFS 6130 - Food Preservation. Cr
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NFS 6160: Food Laws and Regulations. Cr
3.00 Credits
Wayne State University
Prereq: NFS 2210. State, federal and international food law; interpretations of regulatory food standards and determination of conformity of food products to them. Methods of food inspection. Role of the food law in assuring food safety, wholesomeness and nutritional quality. (F,W)
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NFS 6160 - Food Laws and Regulations. Cr
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