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Nutrition

Program Codes: NUTR
Minor

The interdisciplinary Nutrition minor is designed to allow students to broaden their understanding of the field of nutrition while learning how to personally apply learned concepts. Courses explore the interconnectedness of human anatomy and physiology, chemistry, biology, psychology, food service, and public health with food and nutrition practice.

Nutrition Minor Core Courses (16 credit hours)

HUMAN BIOLOGY
Course Code:
BIO 120
Course Group(s):
ANALYTICAL, ANTHROPOLOGY/ARCHAEOLOGY COGNATE ELECTIVES
Active Term:
All Terms
/ All Years
Course Description:
A basic biological study of man, examining human evolution, organ systems, genetics, behavior, and human interaction with the environment. Does not fulfill Biology major requirements.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:
BIO 121
x
BIO 120
HUMAN BIOLOGY
3

AND

HUMAN BIOLOGY LAB
Course Code:
BIO 121
Course Group(s):
ANALYTICAL, ANTHROPOLOGY/ARCHAEOLOGY COGNATE ELECTIVES
Active Term:
All Terms
/ All Years
Course Description:

A laboratory class designed to demonstrate through models, microscopic work, and dissection the information presented in BIO 120.

Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:

BIO 120

x
BIO 121
HUMAN BIOLOGY LAB
1

OR

HUMAN ANATOMY AND PHYSIOLOGY I
Course Code:
BIO 240
Active Term:
Fall Term
/ All Years
Course Description:

A study of the structural and functional relationships of cells, tissues, organs, and systems of the human body. Emphasis is placed on the skeletal, muscular, and nervous systems. Does not fulfill Biology major requirements. 

Credit:
3
Instruction methods:
Lecture
Total hours: 22.5
Corequisites:

BIO 241

x
BIO 240
HUMAN ANATOMY AND PHYSIOLOGY I
3

AND

HUMAN ANAT & PHYSIOLOGY I LAB
Course Code:
BIO 241
Active Term:
Fall Term
/ All Years
Course Description:
A detailed study of the human anatomy of the organ systems discussed in Bio 240.
Credit:
1
Instruction methods:
Lab
Total hours: 7.5
Corequisites:
BIO 240
x
BIO 241
HUMAN ANAT & PHYSIOLOGY I LAB
1
INTRODUCTION TO NUTRITION
Course Code:
FNUT 131
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Spring Term
/ All Years
Course Description:
FNUT 131 is designed for students who are not health science majors and focuses on consumer issues related to foods and nutrition. In discussing the role of nutrients in health promotion and disease prevention, the course material includes critical information which will help consumers sort out nutrition advice, concepts, principles and strategies which will enable consumers to personalize their food choices and answer questions that people often ask, i.e., vegetarianism, diets for athletes, "good" foods and "bad" foods, safety of food supply and fad diets.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
FNUT 131
INTRODUCTION TO NUTRITION
3
FOUNDATIONS OF PUBLIC HEALTH
Course Code:
PUBH 101
Active Term:
All Terms
/ All Years
Course Description:

Public health is both a discipline and a perspective on human health, with an emphasis on the health of populations and groups rather than on individual patients. This focus on serving the needs of populations and emphasis on prevention over traditional medicine approaches presents economic, political and ethical challenges to public health workers and researchers. Public health requires a unique skill set that pulls from statistics, demography and biology to the social sciences and public policy. This course will focus on the core areas of public health practice including chronic disease prevention, transmission of infectious diseases, health promotion, disease-related research and environmental health. 

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
PUBH 101
FOUNDATIONS OF PUBLIC HEALTH
3
HEALTH EDUCATION
Course Code:
PUBH 109
Active Term:
Fall Term
/ All Years
Course Description:

A critical role of public health is to promote and transform the health of populations. During this course, theories and models that explain health behaviors and outcomes are described, and successes and failures of past and present health promotion initiatives are discussed. Students learn the ethical, philosophical, theoretical and practical reasons for improving the health of people and their communities as well as the key elements of planning and implementing effective health promotion programs. Opportunities for applying health education and promotion methods cross settings and sectors of communities. Careers and educational pathways for health educators are also reviewed. 

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
PUBH 109
HEALTH EDUCATION
3
PERSONAL HEALTH SCIENCE
Course Code:
SPMD 155
Active Term:
Fall Term
/ All Years
Course Description:
A multifaceted view of health/wellness including cardiovascular fitness, resistance training, flexibility, nutrition, body composition, stress management and other contemporary health care issues will be researched and discussed. You will demonstrate an understanding of related theory by researching, writing, participating in group discussions and debates, performing relevant laboratory projects, relating information in exams, quizzes and assignments. Ultimately, you will be able to promote a healthier lifestyle for yourself and members of the community including the general layperson, active individual and the organized athlete. Sports Medicine majors only. 3 credits
Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
SPMD 155
PERSONAL HEALTH SCIENCE
3
Nutrition Electives

Select One Course

PUBLIC HEALTH NUTRITION
Course Code:
PUBH 276
Active Term:
Fall Term
/ All Years
Course Description:

Public Health Nutrition is a primer in nutrition science for the public.The course will teach how to identify nutritional needs of population groups and available resources in communities. The course examines food and nutrition laws, regulations, and policies as well as the influence of socioeconomic, cultural and psychological factors on food and nutrition behavior. Food availability, access and consumption will be highlighted throughout the course.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
PUBH 276
PUBLIC HEALTH NUTRITION
3
NUTRITION FOR HEALTH PROFESSIONALS
Course Code:
SPMD 263
Active Term:
Spring Term
/ All Years
Course Description:
The functions and sources of nutrients in maintaining health and performance are explored throughout the life cycle. Students will be expected to interpret current nutrition information, conduct nutrition analyses, and develop counseling techniques necessary to assist clients in maintaining and improving general health and performance.
Credit:
3
Instruction methods:
Lecture
Total hours: 22.5
Prerequisites:
CHEM-101, CHEM-102 OR CHEM-121, CHEM-122
x
SPMD 263
NUTRITION FOR HEALTH PROFESSIONALS
3
General Electives

Select One Course or Course Set

MICROORGANISMS
Course Code:
BIO 180
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Spring Term
/ All Years
Course Description:
An introductory study of microorganisms directly impacting human health and society, including viruses, bacteria, fungi and protists. Topics include taxonomy and identification of medically important taxa, human defense mechanisms, symbioses, course of infections, epidemiology and food sciences. Does not fulfill Biology major requirements.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:
BIO 181
x
BIO 180
MICROORGANISMS
3

AND

MICROORGANISMS LAB
Course Code:
BIO 181
Course Group(s):
HM ELECTIVES & CONCENTRATION COURSES
Active Term:
Spring Term
/ All Years
Course Description:
Introduction to the methods of identification and culturing of medically important microorganisms and viruses. Emphasis on general and specialized culturing methods, staining techniques and growth experiments. Corequisite: BIO 180. 1 credit.
Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:
BIO 180
x
BIO 181
MICROORGANISMS LAB
1
MICROBIOLOGY
Course Code:
BIO 200
Course Group(s):
BIOCHEMISTRY MAJOR ELECTIVE COURSES, UPPER-LEVEL BIO, FIELD STUDIES AND TRAVEL
Active Term:
Fall Term
/ All Years
Course Description:
The study of bacteria and other microbes with emphasis on their structure and function, ecology, biochemistry and research methodologies. The course reviews the biology of microbes and their use as biological and medical research tools. Prerequisites: BIO 142. Corequisite:. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Prerequisites:
BIO 140 OR BIO 142
Corequisites:
BIO 201
x
BIO 200
MICROBIOLOGY
3

AND

MICROBIOLOGY LAB
Course Code:
BIO 201
Course Group(s):
UPPER-LEVEL BIO, FIELD STUDIES AND TRAVEL
Active Term:
Fall Term
/ All Years
Course Description:
An examination of microbes in the biosphere. Microbial collection, culturing, product analysis, aseptic techniques and microscopy are emphasized.
Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:
BIO 200
x
BIO 201
MICROBIOLOGY LAB
1
SANITATION & SAFETY
Course Code:
HRIM 110
Active Term:
Fall Term
/ All Years
Course Description:
This course will expose the student to the basic principles of sanitation and safety as they apply to the food service industry. Upon successful completion of the course, each student will receive a certificate from the National Registry of Food Safety Professionals signifying that he/she is NRFSP certified. Must be a declared HM major. Instructor permission. 2 credits.
Credit:
2
Instruction methods:
Lecture
x
HRIM 110
SANITATION & SAFETY
2
INTRO TO FOOD SERVICE MANAGEMENT
Course Code:
HRIM 234
Active Term:
All Terms
/ All Years
Course Description:
HRIM 234 will overview the history and analyze the activities required for successful commercial food preparation/production. The course will emphasize the activities of food selection, food preparation, commercial equipment operation and sanitation. Also, HRIM 234 will provide students with basic culinary skills, food science principles, and the social, professional and technical aspects of commercial food preparation that prepare the student for an advanced level of food service production and management. Prerequisite: HRIM 110. Corequisite: HRIM 235. 3 credits.
Credit:
3
Instruction methods:
Lecture
Total hours: 45
Corequisites:
HRIM 235
x
HRIM 234
INTRO TO FOOD SERVICE MANAGEMENT
3

AND

INTRO TO FOOD SERVICE MGMT LAB
Course Code:
HRIM 235
Active Term:
All Terms
/ All Years
Course Description:
Lab time emphasizes techniques discussed in lecture. Professional attire required for all hospitality students in Marriott Caf_ facility.
Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:
HRIM 234
x
HRIM 235
INTRO TO FOOD SERVICE MGMT LAB
1
BEHAVIOR MODIFICATION
Course Code:
PSYC 281
Active Term:
Spring Term
/ Even Years
Course Description:

This course introduces the major themes underpinning the behavioral approach to constructing healthy behavior repertoires. In addition to considering methods of behavioral assessment, the course surveys a variety of treatment modalities, including contingency management, token economies, exposure therapies, modeling, cognitive behavioral therapies, and acceptance and mindfulness-based interventions. Ethical principles as well as applications to medical disorders and to community problems are also considered.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
PSYC 281
BEHAVIOR MODIFICATION
3
HUMAN GROWTH AND DEVELOPMENT
Course Code:
SOC 108
Course Group(s):
HUMANS IN CONNECTION
Active Term:
Randomly
/ Randomly
Course Description:

This course will familarize students with concepts and principles of development pertaining to physical, cognitive, emotional and social development across the lifespan. The course discusses how the multiple domains of development interact with contextual factors to influence developmental outcomes and individual differences from birth to late adulthood.

Credit:
3
Instruction methods:
Lecture
Total hours: 45
x
SOC 108
HUMAN GROWTH AND DEVELOPMENT
3
EXERCISE PHYSIOLOGY
Course Code:
SPMD 380
Active Term:
Fall Term
/ All Years
Course Description:

This course describes the physiological, behavioral and biomechanical effects of physical exercise. It builds upon the student's basic background in human physiology particularly in the areas of neuromuscular coordination and strength, cardiovascular fitness, respiratory and nutritional support, and hormonal and ph balance. The consequence of physical conditioning on these systems is also emphasized while also discussing the effects human factors and environmental factors have on physical performance.

Credit:
3
Instruction methods:
Lecture
Total hours: 22.5
Prerequisites:

BIO 250 or BIO 270 or BIO 360

Corequisites:

SPMD 381

x
SPMD 380
EXERCISE PHYSIOLOGY
3

AND

EXERCISE PHYSIOLOGY LAB
Course Code:
SPMD 381
Active Term:
Fall Term
/ All Years
Course Description:

Tests to evaluate conditioning and performance in general will be explained and tested in the laboratory. During laboratory the student will participate in an extensive series of exercises to assess and interpret muscle strength/endurance, anaerobic capacities and aerobic capacities.

Credit:
1
Instruction methods:
Lab
Total hours: 15
Corequisites:

SPMD-380

x
SPMD 381
EXERCISE PHYSIOLOGY LAB
1
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