Academic Plan of Study
CHEM 107
General Chemistry for Applied Sciences
A survey of the principles of chemistry, primarily for students in agriculture, industry and technology, and pre-nursing.
CHEM 108
Organic Chemistry for Applied Sciences
A survey of organic chemistry primarily for agriculture, industry and technology, and pre-nursing students.
CHEM 350
Introductory Biochemistry.
A survey of biochemistry, principally for agriculture, child development, and nursing students.
CHEM 350L
Introductory Biochemistry Laboratory
Fundamental laboratory studies and examination of the major classes of biological compounds. Principally for agriculture, child development, and nursing students.
PSYC 101
Principles of Psychology
Introduction to concepts and problems in psychology. Topics include perception, learning, development, motivation, personality, abnormal behavior, and biological and social bases of behavior.
BIOL 104
Human Physiology
Basic functioning of the organ systems of the human body, including the brain and nervous system; vision and hearing; heart and circulation; blood and immunity; respiration, digestion and metabolism; muscles; excretory, endocrine, and reproductive systems.
BIOL 211
Allied Health Microbiology
Introduction to structure/function, metabolism, genetics, ecological interactions and pathogenic mechanisms of microorganisms. In addition, the roles of microorganisms in sanitation and in the food and biotechnology industries will be discussed.
NFSC 101
Basic Nutrition
Physiological, social, and psychological factors affecting food intake are examined. Relationships of nutrients to health throughout life.
NFSC 120
Elementary Food
An elementary study of the physical and chemical properties and reactions of foods. An emphasis on food purchasing, storage, preparation, and use as well as safety, sanitation, and nutrient preservation.
NFSC 230
Introduction to Foodservice Administration
Study of management tools and practices ranging from conceptual to applied as they relate to all aspects of the field of nutrition and food sciences.
NFSC 240
Human Nutrition
Physiological and chemical roles of proteins, lipids, carbohydrates, minerals, vitamins, and water in the functioning of the human body. Factors affecting the digestion of foods, use of nutrients, and the body's need for nutrients.
NFSC 320
Science of Food
Application of principles and methods of physical and sensory analysis of food; effects of additives, irradiation, and biotechnology on the food supply. Group research projects are conducted, presented, and evaluated.
NFSC 360
Nutrition Throughout the Life Cycle
A survey of nutritional needs from conception to death, including the relationship of nutrients to health and well-being and factors which affect food selection of different population groups.
NFSC 370
Clinical Nutrition
A study of the principles and practices of dietary modification in the treatment of disease. Practice in calculating and writing the various contemporary therapeutic diets as part of the nutrition care process.
NFSC 370L
Nutrition Assessment Laboratory
Active application of tools and techniques used for assessment of nutritional status. Research methodology and application of research finding to nutrition care will be introduced.
NFSC 429
Cultural Food
Study of world food patterns, including food customs of peoples of different ethnic backgrounds. Emphasis upon nutritional significance. Survey of social, economic, religious, and aesthetic aspects of food customs.
NFSC 430
Foodservice Procurement and Management
Principles of purchasing for commercial and institution foodservice. A study of the types of food, their distribution, and laws affecting sales and quality; purchase procedures for other supplies and equipment. Preparation of purchase specifications, factors affecting cost control, and theories of internal control.
NFSC 431
Foodservice Equipment and Production Systems
Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, in-service training, and merchandising techniques. Experience in a variety of foodservice systems. ServSafe Certification is available as part of the course.
NFSC 440
Advanced Human Nutrition
Theories integrated from physiology, biochemistry, and nutrition with recent developments in the discipline. Emphasis on practical significance of current research and theory.
NFSC 455
Futures in Nutrition and Food Science
Overview of career opportunities and application procedures for post-baccalaureate programs in the discipline.
NFSC 460
Nutrition Counseling and Education
Communication skills for nutrition counseling and nutrition education; strategies and techniques for nutrition education; development of nutrition care plans; principles of evaluation and documentation.
NFSC 465
Community Nutrition
Acquaints the student with nutrition programs which relate the science of nutrition to the improvement and maintenance of the health status of individuals and groups. Community assessment, program planning and funding emphasized. You may be required to purchase professional liability insurance.
NFSC 470
Medical Nutrition Therapy
Investigation of the physiological and biochemical changes imposed on the body by certain disorders as well as by dietary modifications, and analysis of nutritive value of diets prescribed for treatment of disease as part of the nutrition care process. Adaptation of dietary patterns of individuals to special needs.
NFSC 497
Portfolio Review
Design of a portfolio representative of the skills and abilities required for completion of the Didactic Program in Dietetics according to the competencies set forth by the accrediting body, the American Dietetic Association.
