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Course Criteria
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0.00 - 2.00 Credits
This course provides for application of the management techniques and concepts of planning, preparation, cost analysis, and evaluation covered in NUTR 1362. Co-requisite: NUTR 1362.
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0.00 - 3.00 Credits
Nutrition, food science, and management principles in planning, procuring, preparing, preserving, evaluating, and serving food to fulfill dietary requirements of individuals and diverse cultural groups. Includes federal legislation, environmental issues, and culinary principles. Co-requisite: NUTR 1162.
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0.00 - 2.00 Credits
Laboratory techniques and exercises related to food, chemistry, microbiology, nutrition, food palatability, and food safety. Co-requisite: NUTR 2362. Prerequisite: NUTR 2360.
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0.00 - 3.00 Credits
The science of human nutrition with emphasis on nutrient digestion, absorption, and excretion; nutrient metabolism, requirements, and sources. Prerequisite: Three semester hours of science.
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0.00 - 3.00 Credits
Principles and techniques of assessing nutritional status, presentation of interviewing and nutrition counseling theories, development of individualized treatment plans and educational tools, and accessing community nutrition resources. Practical application through assignments and in-class experiences. Prerequisites: NUTR 1360 and 2360.
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0.00 - 3.00 Credits
Scientific principles underlying the relationships among food, chemistry, microbiology, nutrition, and food safety as related to the major food groups. Prerequisites: 3 hours of chemistry or biology coursework; NUTR 2360. Co-requisite: NUTR 2162.
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0.00 - 2.00 Credits
Different techniques and protocols used in physical, chemical, colorometric, spectrophotometric, molecular, and microbiological analysis of food components and assessment of food quality, stability, and safety. Different bioprocessing techniques to improve the quality of food will also be performed. Prerequisites: NUTR 2162, 2362, and CHEM 2330. Co-requisite: NUTR 3366.
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0.00 - 3.00 Credits
For non-science majors.Involves the study of the nutrients and their function in promoting health throughout the life span. Includes standards for consumer selection of a proper diet and analysis of nutrition-related health problems.
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0.00 - 3.00 Credits
Exploration of causes and treatment of overweight and obesity. Effect of dietary and lifestyle choices on attainment and maintenance of health and prevention of chronic diseases. Introduction of exercise physiology. Dietary recommendations for sports, fitness and prevention of eating disorders. Prerequisites: NUTR 2360, 2361, and BIO 2430, or instructor consent.
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0.00 - 3.00 Credits
A course focusing on basic nutritional science, with emphasis on the physiological and biochemical importance of nutrition to physical performance, health, and fitness. The use and efficacy of ergogenic aids will be investigated. The course requires reading and interpreting the scientific literature.
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