Food composition, digestion, absorption and metabolism as related to selection of nutrients essential for human life, growth, reproduction, lactation, wellness and physical activity. Not open to NFS majors except hospitality management students.
An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized.
This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.
A course requiring domestic or foreign travel to include investigation of interests related to dietetics and human nutrition. Professional visits are planned according to particular itineraries. Application and payment dates are determined each semester by the instructor. Students are responsible for travel and lodging expenses. These are determined in advance and will be shared prior to course registration. This course may be repeated one time if tour destinations are different.
This course brings together the role of the biological processes that influence hunger with the physiological responses to cues in the social and neighborhood environment that influence what we eat. The connection between what we eat and lifelong health consequences of dietary patterns can be seen at the individual, familial, and community level. Topics in this course will include hunger and satiety, taste preferences and food aversions, food policy, sustainability, the role of the food environment, and nutrition policy.
Students will engage in experiential learning in a pre-approved volunteer, internship, study abroad, or paid work experience related to the world fight against hunger and social injustice.
In-depth application of foodservice systems management in a variety of food systems operations. Provides variety of experience in operations, financial, and managerial aspects of food services.
This course focuses on the fundamentals used in evidence-based practice for nutrition research in multiple settings. Students explore research opportunities while developing critical thinking skills through readings, writings, and discussions. Course topics include research ethics, study design, problem statement development, qualitative/quantitative methods, patient/population, intervention(s), comparison, and outcomes proposal for subsequent evidence-based practice project courses (DHN 581 and 680).
Intensive work on an independent project related to dietetics and human nutrition. Senior or graduate standing. May be repeated for a maximum of six credits.
Intensive work on an independent project related to dietetics and human nutrition. Senior or graduate standing. May be repeated for a maximum of six credits.
