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Course Criteria
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3.00 Credits
This course provides an integrated approach to examine the relationship between nutrition and brain function, and its role in human behavior, physiology and metabolism. Crosslist: NDFS 6400 Prerequisite: NDFS 1020, BIOL 2420, CHEM 3700
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3.00 Credits
Focuses on molecular interactions between nutrients and mechanisms of gene expression, including transcriptional regulation, post-transcriptional regulation, and epigenetics. Emphasizes nutrient/gene interactions involved in the etiology or prevention of chronic disease, such as cancer, cardiovascular disease, and metabolic syndrome. Prerequisite/Restriction: CHEM 3700. Cross-listed as: NDFS 6410.
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2.00 Credits
Explores modern molecular nutrition techniques for determining the influence of nutrients on gene regulation. Focuses on modern techniques commonly used in the field of molecular nutrition, including cell culture, mRNA isolation and quantification, western blotting, promoter cloning/mutation, and nutrient/trans factor interactions. Cross-listed as: NDFS 6420. Semester(s) Traditionally Offered: Spring
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1.00 - 5.00 Credits
Students examine topics and issues within Nutrition, Dietetics, and Food Sciences (NDFS) disciplines through experiential learning in international settings. Cross-listed as: ASTE 5450 Repeatable for credit: Yes Repeatable for credit (other): Up to 9 credits Grade Mode: Standard
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4.00 Credits
Application and theory of physical, chemical, and instrumental techniques for determination of composition and quality of food. Prerequisite/Restriction: NDFS 5560/NDFS 6560. Cross-listed as: NDFS 6500.
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3.00 Credits
This course provides background of federal/state laws and regulations and case law history affecting food production, processing, packaging, marketing, and distribution of food products.
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3.00 Credits
This course explores current issues in the regulation of food composition, dietary supplements, safety and health claims in the United States, focusing on micronutrient supplementation/fortification and novel food ingredients. Additional coursework is required for those enrolled in the graduate-level course. Crosslisted as: NDFS 6520 Prerequisites: NDFS 1020
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4.00 Credits
Chemical structure, properties, reactions, and interactions of the important chemical constituents of food. Prerequisite/Restriction: CHEM 3700 and CHEM 3710, or NDFS 3070. Cross-listed as: NDFS 6560.
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3.00 Credits
This course covers the standardization and compounding of biomaterials and food products, as well as preservation processing using heat, refrigeration, concentration, and dehydration. It also covers basic unit operations in the bioprocessing industry. Additional coursework is required for those enrolled in the graduate-level course. Prerequisite/Restriction: BENG 3200 with a grade of C- or better Cross-listed as: NDFS 6610 and BENG 5610/BENG 6610.
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3.00 Credits
Advanced dietetics practicum in clinical nutrition, community nutrition, food service management, or research. Registration Restriction(s):Admission to the Dietetics: Didactic Emphasis - BS program or Repeatable for credit: No Grade Mode: Standard
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