Courses - Fall 2023
The following courses may involve the use of animals. Students who are concerned about the use of animals in teaching have the responsibility to contact the instructor, prior to course enrollment, to determine whether animals are to be used in the course, whether class exercises involving animals are optional or required and what alternatives, if any, are available.
NFSC100
Elements of Nutrition
Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.
NFSC100H
Elements of Nutrition
Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.
For general honors students only.
NFSC112
Food: Science and Technology
Introduction to the realm of food science, food technology and food processing. An overview of the largest industry in the U.S. with emphasis on the science of food and the technology of food preservation from harvest through processing and packaging to distribution and consumer utilization.
NFSC220
If diet is such a straightforward topic, then why and how does this simple matter result in complicated health problems? This course delves deeply into a Big Question at the intersection of diet and health. Diet is a topic that most people know but few people understand. In addition, diet has become one of the most important lenses for looking at a variety of social, economic, and cultural issues. Since the concept of diet is a continuum and has multifaceted aspects, we need to understand it from broad and multidisciplinary perspectives including social, cultural, and economic aspects.
NFSC298
Sports Nutrition Internship Practicum
Credits:
1
Grad Meth:
S-F
NFSC350
Foodservice Operations
Credits:
5
Grad Meth:
Reg
Prerequisite: Minimum grade of C- in BSCI223 and BMGT364.
Restriction: Must be in Nutrition and Food Science: Dietetics program.
Introduction to management. Responsibilities in quantity food production and purchasing in a foodservice operation. Laboratory experience in planning, preparation, and service of meals which meet the nutritional needs of the consumer.
NFSC380
Methods of Nutritional Assessment
Credits:
3
Grad Meth:
Reg, P-F, Aud
Prerequisite: Minimum of C- in NFSC315 and BCHM461.
Restriction: Must be in Nutrition and Food Science: Food Science program.
Methods of assessing human nutritional status of populations and individuals. These methods include dietary, anthropometric, clinical evaluations and biochemical measurements.
NFSC386
Experiential Learning
Credits:
3 - 6
Grad Meth:
Reg, P-F
Prerequisite: Permission of AGNR-Nutrition and Food Science department.
Restriction: Junior standing or higher.
Formerly: FDSC386 and NUTR386.
NFSC388
Honors Thesis Research
Credits:
3 - 6
Grad Meth:
Reg
NFSC399
Special Problems in Food Science
Credits:
1 - 3
Grad Meth:
Reg, P-F, Aud
NFSC421
Food Chemistry
Credits:
3
Grad Meth:
Reg, P-F, Aud
Prerequisite: BCHM461.
Basic chemical and physical concepts are applied to the composition and properties of foods. Emphasis on the relationship of processing technology to the keeping quality, nutritional value, and acceptability of foods.
NFSC422
Food Product Research and Development
Restriction: Senior standing; and must be in a major within AGNR-Nutrition and Food Science department; and permission of AGNR-Nutrition and Food Science department.
Formerly: FDSC422.
A capstone course for FDSC majors. A study of the research and development of new food products. Application of food technology, engineering, safety and packaging are integrated by teams of students to develop a new food product from concept to pilot plant scale-up. Students will travel to nearby food processing plants on two to four Saturdays during the semester.
NFSC423
Food Chemistry Laboratory
Prerequisite: Must have completed or be concurrently enrolled in NFSC421.
Analysis of the major and minor constituents of food using chemical, physical and instrumental methods in concordance with current food industry and regulatory practices. Laboratory exercises coincide with lecture subjects in NFSC421.
NFSC426
Current Topics in Nutrition and Chronic Disease
Credits:
3
Grad Meth:
Reg, P-F, Aud
Jointly offered with: NFSC621.
Credit only granted for: NFSC498F, NFSC426, NFSC678F, or NFSC621.
Formerly: NFSC498F.
Analysis of current topics related to diet, nutrition, and human health at cellular, molecular and biochemical level. Further, this course will provide overview of the current methods, and in vitro and in vivo model systems used in nutrition research. Syllabus includes topics relevant to dietary regulation of genes/proteins and their impact on both physiological and pathological conditions including hyperlipidemia, hyperglycemia, fibrosis, food allergy, nutraceuticals, inflammatory diseases (IBD), cardiovascular diseases (atherosclerosis and stenosis), and oncogenesis. This course is designed to help students to understand and apply current scientific concepts and research methods, and to obtain necessary skills in evaluation and interpretation of evidence based scientific data.
NFSC440
Advanced Human Nutrition
Credits:
4
Grad Meth:
Reg
Prerequisite: Minimum of C- in NFSC100, BCHM462 and BSCI440.
A critical study of physiologic, molecular and metabolic influences on utilization of carbohydrates, lipids, proteins, vitamins, macro-and micro- minerals, and nonnutritive components of food. Interactions of these nutrients and food components will be examined relative to maintaining health.
Jointly offered with NFSC678R.
NFSC455
Medical Nutrition Therapy I
Credits:
4
Grad Meth:
Reg, P-F, Aud
Prerequisite: NFSC380.
Corequisite: NFSC440.
Advanced clinical nutrition course for dietetics or nutrition science majors. Modifications of the normal adequate diet to meet human nutritional needs in acute and chronic diseases and metabolic disorders. Includes energy balance and weight management, nutritional genomics, nutrition counseling, autoimmune disease, nutrition for pediatric conditions.
NFSC490
Special Problems in Nutrition
Prerequisite: NFSC440; and permission of AGNR-Nutrition and Food Science department.
Individually selected problems in the area of human nutrition.
NFSC498
Selected Topics
Credits:
1 - 3
Grad Meth:
Reg, P-F, Aud
NFSC498A
Selected Topics; Individual Study
Credits:
1 - 3
Grad Meth:
Reg, P-F, Aud
NFSC498C
Selected Topics; Cheese and Fermented Dairy Products
Credits:
3
Grad Meth:
Reg, P-F, Aud
Prerequisites: AGST130; CHEM271/272; or by permission.
Students will learn the basic knowledge on the general composition of milk, the characteristics of its various components, microbiology of different cheeses and other major fermented dairy products and the process of fermentation and the unit operations used in their productionare covered. Selection and evaluation of raw materials and fermentation starter cultures and agents are covered. The fermentation process of various cheese types, cultured milk, sour cream, yogurt and kefir are also studied.
Students will learn the basic knowledge on the general composition of milk, the characteristics of its various components, microbiology of different cheeses and other major fermented dairy products and the process of fermentation and the unit operations used in their productionare covered. Selection and evaluation of raw materials and fermentation starter cultures and agents are covered. The fermentation process of various cheese types, cultured milk, sour cream, yogurt and kefir are also studied.
NFSC498K
Selected Topics; Gut Microbiota Health and Metabolic Disease
Credits:
3
Grad Meth:
Reg, P-F, Aud
Analysis of topics related to gut microbiota health, diet and nutrition. An introduction to the gut microbiota and its acquisition; How the microbiome is studied; Techniques for analyzing microbiome data; Gut microbiome changes in obesity and associated comorbidities: liver disease, insulin resistance and diabetes; Links between the microbiota, intestinal immune system and adipose tissue immune system; Effects of diet on the gut microbiota; Potential of the gut microbiome in treating obesity and related diseases.
NFSC498T
Selected Topics; Advanced Food Processing and Safety
Credits:
2
Grad Meth:
Reg, P-F, Aud
NFSC620
Diet and Cancer Prevention
Credits:
3
Grad Meth:
Reg, Aud
Prerequisite: NFSC440; or permission of instructor.
Credit only granted for: NFSC620 or NFSC679D.
Formerly: NFSC678D.
1. The nature of cancer and the relationship between dietary/nutritional factors and incidence of cancer 2. Basic concepts of general cancer biology with focus on effects of dietary components on genes and their encoded proteins, epigenetic changes and cell signaling 3. Effect of dietary factors in various types of cancer with respect to the benefit of intervention strategies for chemoprevention 4. Scientific knowledge, critical thinking, and the practical application of diet in cancer prevention.
NFSC621
Advanced Current Topics in Nutrition and Chronic Disease
Credits:
3
Grad Meth:
Reg, Aud
Jointly offered with: NFSC426.
Credit only granted for: NFSC498F, NFSC426, NFSC678F, or NFSC621.
Formerly: NFSC678M.
Analysis of current topics related to diet, nutrition, and human health at cellular, molecular and biochemical level. Further, this course will provide overview of the current methods, and in vitro and in vivo model systems used in nutrition research. Syllabus includes topics relevant to dietary regulation of genes/proteins and their impact on both physiological and pathological conditions including hyperlipidemia, hyperglycemia, fibrosis, food allergy, nutraceuticals, inflammatory diseases (IBD), cardiovascular diseases (atherosclerosis and stenosis), and oncogenesis. This course is designed to help students to understand and apply current scientific concepts and research methods, and to obtain necessary skills in evaluation and interpretation of evidence based scientific data.
NFSC624
Advanced Research Design and Methods in Nutrition Education
Credits:
3
Grad Meth:
Reg, Aud
Prerequisite: One statistics course; or permission by the instructor.
Credit only granted for: NFSC678V, NFSC498V, or NFSC624.
Formerly: NFSC678V.
Health promotion and nutrition education are parts of behavioral and social science that can be used to promote health and prevent diet-related diseases. Their purpose is to positively influence the health-related behaviors of individuals, communities, surrounding environments, and policies. The major goals of this course are to help students understand fundamental behavioral and social models and theories used in the field of community nutrition and to address methodological issues in developing, implementing, and evaluating nutrition education programs.
NFSC678A
Selected Topics in Nutrition
Credits:
1 - 4
Grad Meth:
Reg, Aud
NFSC678K
Selected Topics in Nutrition; Gut Microbiota Health and Metabolic Disease
Credits:
3
Grad Meth:
Reg, Aud
Analysis of topics related to gut microbiota health, diet and nutrition. An introduction to the gut microbiota and its acquisition; How the microbiome is studied; Techniques for analyzing microbiome data; Gut microbiome changes in obesity and associated comorbidities: liver disease, insulin resistance and diabetes; Links between the microbiota, intestinal immune system and adipose tissue immune system; Effects of diet on the gut microbiota; Potential of the gut microbiome in treating obesity and related diseases.
NFSC678P
Selected Topics in Nutrition; Precision Nutrition and Human Health
Credits:
3
Grad Meth:
Reg, Aud
NFSC678R
Selected Topics in Nutrition; Advanced Human Nutrition
Credits:
4
Grad Meth:
Reg, Aud
Jointly offered with NFSC440. Prerequisites: NFSC100, BCHM462, BSCI440, and permission of department.
NFSC679J
Selected Topics in Food Science; Nutraceuticals and Functional Foods
Credits:
3
Grad Meth:
Reg
NFSC679R
Selected Topics in Food Science; Food Safety and Nutrition Risk Assessment
Credits:
4
Grad Meth:
Reg
NFSC679T
Selected Topics in Food Science; Advanced Food Processing and Safety
Credits:
2
Grad Meth:
Reg
NFSC688
Seminar in Nutrition and Food Science
Credits:
1 - 3
Grad Meth:
S-F, Aud
NFSC690
Nutrition and Aging
Credits:
3
Grad Meth:
Reg, Aud
Prerequisite: NFSC440 or BSCI440; or students who have taken courses with comparable content may contact the department.
Examine the physiological, social and psychological changes that may occur with aging and their impact on nutritional status and on successful aging.
NFSC699
Problems in Nutrition and Food Science
Credits:
1 - 4
Grad Meth:
Reg, Aud
NFSC799
Master's Thesis Research
Credits:
1 - 6
Grad Meth:
S-F
NFSC898
Pre-Candidacy Research
Credits:
1 - 8
Grad Meth:
Reg
NFSC899
Doctoral Dissertation Research
Credits:
6
Grad Meth:
S-F
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