NTFS Nutrition and Food Science

NTFS   2514   Professional Practice Strategies

1 Credit Hour.   1 Lecture Hour.   0 Lab Hours.

Presents an overview of the career opportunities in nutrition, food science and dietetics. Focuses on the development of personal and professional skills required for success in the profession.

NTFS   2530   Nutrition and Health

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

The basic principles of nutrition and their application to health and wellness. The interrelationship between personal nutrition and health maintenance throughout the life cycle is included.

NTFS   2530H   Nutrition and Health Honors

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

The basic principles of nutrition and their application to health and wellness. The interrelationship between personal nutrition and health maintenance throughout the life cycle is included.

NTFS   2534   Introductory Food Science

0,3 Credit Hours.   0,1 Lecture Hours.   0,4 Lab Hours.

Develops basic understanding of the principles of food preparation. Applies principles to food preparation for individuals, families and commercial food services.

NTFS   2535H   Nutrition and Diet Therapy Honors

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

Provides a basic understanding of the importance of nutrition in health maintenance and disease. The role of the nurse/health care provider in the nutritional assessment and the delivery of nutrition support services for individuals with illness and physical stress are emphasized.

Cross Listing(s): NTFS 2535.

NTFS   3534   Human Nutrition

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

The fundamental principles of human nutrition and their application to food selection are discussed. Emphasis is placed upon the recommended dietary allowances and other dietary guidelines which promote health maintenance and disease prevention.

Prerequisite(s): A minimum grade of "C" in CHEM   1145 or Permission of instructor.

NTFS   3535   Life Cycle Nutrition

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

Investigates the role of nutrition and dietary factors on the growth, development and maintenance of health in individuals from birth through aging.

Prerequisite(s): A minimum grade of "C" in NTFS   2530 or NTFS   3534 or permission of instructor.

NTFS   3536   Meal Management

0,3 Credit Hours.   0,1 Lecture Hours.   0,4 Lab Hours.

Principles of nutrition and food science are integrated with the management process in menu planning and quality meal service.

Prerequisite(s): Prior or concurrent enrollment with a minimum grade of "C" in NTFS   2534 and NTFS   3534 and ServSafe Manager Certification.

NTFS   3537   Advanced Food Science

0,3 Credit Hours.   0,1 Lecture Hours.   0,4 Lab Hours.

Considers the chemical, physical, and biological properties of food ingredients. Emphasis is placed on investigating the relationship between preparation methods, proportions of ingredients and final product quality.

Prerequisite(s): A minimum grade of "C" in NTFS   2534 and NTFS   3534 and CHEM   3342 and BIOL   2240 and ServSafe Manager Certification.

NTFS   3538   Quantity Food Systems Administration

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

This course provides a general knowledge base of quantity food systems administration with a focus on leadership and managerial roles in financial, human resource, and procurement responsibilities. Knowledge and skills are developed in this course to prepare students for administrative positions in quantity food production and service and to prepare them for the application of quantity food production and service principles in a quantity food service facility.

Prerequisite(s): A minimum grade of "C" in NTFS   3536 and ACCT   2030.

NTFS   3630   Sports Nutrition

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

This course provides a basic understanding of the importance of nutrition in physical activity and sport performance. Topics will include energy metabolism during exercise, fluid intake and performance, common nutritional deficiencies for athletes/exercisers, and the role of nutritional supplements and ergogenic aids in physical activity.

Prerequisite(s): A minimum grade of "C" in NTFS   2530 or NTFS   3534.

NTFS   3631   Sustainable Foods

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

This course explores factors that influence the local ‘food system’, including farming methods, food production and industrialization, distribution, economics, and politics. Also included in this course is a critical review of the current sustainable food issues of hunger and nutrition, food justice and sovereignty, fair trade, labor issue, farm-to-school/university, community supported agriculture, organic foods, GMO and cloned foods, and food and water safety in the food supply chain. Students participate in a service learning project with the local community garden, the local farmers market, and/or several local farmers to understand the real world application of sustainable foods.

NTFS   3730   Quantity Food Practicum

3 Credit Hours.   0 Lecture Hours.   0 Lab Hours.

Food science theories and principles are applied in an institutional food service facility. Food service production and techniques are developed in this course as are skills in the application of sanitation regulations.

Prerequisite(s): A minimum grade of "C" in NTFS   3537 or NTFS   3538 and ServSafe Manager Certification.

NTFS   4195S   International Studies Abroad in Health and Kinesiology

3-9 Credit Hours.   3-9 Lecture Hours.   0 Lab Hours.

This course offers students the opportunity to examine health, nutrition and food science, or kinesiology practices in a foreign country through travel abroad. Classroom instruction will be combined with on-site experiences to provide a realistic learning experience.

Prerequisite(s): Junior or Senior status.

Cross Listing(s): KINS   4195S.

NTFS   4533   Applied Nutrition Therapy

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

Investigates the application of nutrition principles in the treatment of chronic diseases in humans. Course content focuses on nutrition screening, assessment, and management of metabolic and endocrine disorders including obesity, metabolic syndrome, and diabetes; cardiovascular ailments including hypertension, hyperlipidemia, and atherosclerosis; hematologic conditions including anemia, and other diseases including cancer and stroke. Evidence-based nutrition research is utilized to discern the facts and fallacies associated with current topics comprising complementary and alternative medicine, supplements, and fad diets. Disease-specific information highlighting dietary strategies and nutrition intervention to promote optimal health and wellness are an integral component of the course.

Prerequisite(s): NTFS   3535 or permission of instructor.

NTFS   4534   Medical Nutrition Therapy I

3 Credit Hours.   2 Lecture Hours.   2 Lab Hours.

Investigates the role and benefits of nutritional support and therapy in the metabolic and pathophysiological changes associated with disease in humans. Teaches the application and documentation of the nutritional care process to the needs of patients. Emphasis is placed upon energy in-balance, drug nutrient interactions, metabolic disorders, and gastrointestinal, hepato-biliary, endocrine, and cardiovascular diseases. Students will demonstrate the skills needed to apply the principles of medical nutrition therapy to clinical situations through laboratory experiences.

Prerequisite(s): A minimum grade of "C" in all of the following: NTFS   3535 and NTFS   3536 and KINS   2533 and prior or concurrent enrollment in NTFS   4536.

NTFS   4535   Community Nutrition

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

Explores the role of nutritionists in the delivery of nutrition services through community agencies and health and wellness programs. Planning, implementation, monitoring and evaluation of community-based programs are emphasized. The role of government and the impact of the legislative process on the provision of services is examined.

Prerequisite(s): A minimum grade of "C" in NTFS   2530 or NTFS   3534.

NTFS   4536   Metabolic Nutrition

0-3 Credit Hours.   0-3 Lecture Hours.   0 Lab Hours.

Considers the principles of nutrition science with special emphasis on integration of macro and micronutrient.

Prerequisite(s): A minimum grade of "C" in CHEM   3530 and KINS   2532 and KINS   2531 and KINS   2511 and KINS   2512 and NTFS   3534 or permission of instructor.

NTFS   4537   Experimental Food Science

0,3 Credit Hours.   0,1 Lecture Hours.   0,4 Lab Hours.

Considers the effects of composition, handling, and preparation techniques on food product quality. Emphasis is placed on basic concepts of research methodology, statistical analysis, and preparation of detailed technical reports.

Prerequisite(s): A minimum grade of "C" in NTFS   3537 or STAT   2231 or permission of instructor.

NTFS   4538   Medical Nutrition Therapy II

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

Investigates the role and benefits of nutritional support and therapy in the metabolic and pathophysiological changes associated with disease in humans. Teaches the application and documentation of the nutritional care process to the needs of patients. Emphasis is placed upon sepsis, burns, trauma, cancer, immune and neurological disorders, hypertension, anemia, pulmonary, bone, and renal diseases, soft tissue disorders and diseases as well as adaptive feeding techniques and specialized equipment, parenteral and enteral nutrition, and complementary/alternative nutrition and herbal therapies. Students will demonstrate the skills needed to apply the principles of medical nutrition therapy to clinical situations through laboratory experiences.

Prerequisite(s): A minimum grade of "C" in NTFS   4534 or permission of instructor.

NTFS   4539   Issues and Trends in Food Science

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

A study of current trends and issues in the field of food science and technology. Issues related to product development, marketing and regulations and standards will be addressed.

Prerequisite(s): A minimum grade of "C" in NTFS   3537 or permission of instructor.

NTFS   4610   Nutrition and Food Science Senior Seminar

1 Credit Hour.   1 Lecture Hour.   0 Lab Hours.

Provides nutrition and food science seniors in the Community Nutrition and Food Science/Food Systems Administration emphases with a colloquium in which to prepare and deliver presentations in trends and issues in the field of nutrition and food science in a seminar forum. The course also includes preparation in the process of gaining employment. Resume writing, portfolio compilation and review, and interviewing skills will be discussed.

Prerequisite(s): A minimum grade of "C" in NTFS   2514 and Senior status.

NTFS   4611   Dietetics Senior Seminar

1 Credit Hour.   1 Lecture Hour.   0 Lab Hours.

Provides nutrition and food science seniors in the dietetics emphasis with a colloquium in which to prepare and deliver presentations in trends and issues in the field of dietetics. The course also includes the process of preparing applications for dietetics internships. Resume writing, portfolio compilation, and interviewing skills will be discussed.

Prerequisite(s): A minimum grade of "C" in NTFS   2514 and Senior status and Admission to the Dietetics Emphasis in the B.S. Nutrition/Food Science program.

NTFS   4630   Cultural Foods

3 Credit Hours.   3 Lecture Hours.   0 Lab Hours.

This course explores the relationship between food and nutrition, history, geography, culture and traditions, religion, communication, and acculturation. This course includes the study of cultural parameters and current issues that have shaped and continue to influence foodways - food availability, farming and food production practices, economics, politics, globalization, and sustainability. Students will also examine their own heritage and family dynamics to better understand their personal food, nutrition, and health beliefs and practices.

NTFS   4899   Directed Individual Study

1-6 Credit Hours.   0 Lecture Hours.   0 Lab Hours.

Provides the student with the opportunity to investigate an area of interest under the direction of a faculty mentor. Permission of instructor.