NTR 130 Food and Culture - 3 credits
The roles of culture, religion, history, economics, and geography on food customs and attitudes of various cultural/ethnic groups are explored. A social awareness of selected food patterns and customs are illustrated. This course is open to all students.
NTR 200 Nutritional Biochemistry (CHE 217) - 3 credits
A study of the basic concepts of biochemistry applied to metabolism: carbohydrates, lipids, amino acids: enzymes and metabolic control; vitamins and cofactors. Emphasis is placed on metabolic pathways, the interrelationships of major nutrients and the relation of metabolic processes to the overall nutritional health of an individual.
Prerequisite: CHE 203 or CHE 206.
NTR 210 Principles of Human Nutrition - 3 credits
The basic principles of human nutrition are investigated, emphasizing the nutrients, food sources, and their utilization in the body for growth and health throughout life. This course also assesses contemporary nutrition issues.
Prerequisite: BIO 112 or BIO 117 or CHEM 103 or instructor permission.
NTR 212 Nutrition for Women and Children - 3 credits
A study of the changing nutritional needs that men, women and children encounter throughout the lifespan. Physiological, societal and economic factors and the availability of nutrition services are considered in meeting the nutritional demands of men, women and children from gestation through older adulthood.
Prerequisite: NTR 210 or instructor permission.
NTR 217 Nutrition Education in the Community - 3 credits
An in-depth examination of community nutrition and nutrition education including policy making; national nutrition agenda and nutrition programs; food security; program planning, implementation, and evaluation; learning theory, teaching methods, lesson plans, and development of client education materials. Students present a public policy statement, observe and carry out nutrition education programs.
Prerequisites: NTR 210 and 212.
NTR 220 Principles of Foods - 3 credits
A study of the selection, preparation and storage of food. Techniques in food preparation are developed. Food components and their specific nature and behavior during preparation are introduced, along with the recognition and evaluation of quality in food products. Basic kitchen utensils and equipment will be covered. Lecture: 2 hours; laboratory: 3 hours.
Prerequisite: NTR 210 or instructor permission.
NTR 300 Advanced Nutrition and Metabolism I - 3 credits
An intensive study of functions, digestion/absorption, interrelationships, cellular metabolism of the macronutrients; determination of nutrient requirements, assessment of nutritional status, fluid balance and acid base balance during health, disease and exercise. NTR 300 must be taken before NTR 305. Open to Declared Majors and minors only.
Prerequisites: BIO 117, 118, NTR 200.
NTR 301 Management in Dietetics - 3 credits
An in-depth treatment of management theories, human resources management, financial management, information management and other management topics related to food systems and clinical management. This course offers the application of management principles in simulations and case studies. Open to Declared Majors and minors only.
Prerequisite: Junior standing, NTR 210 or instructor permission.
NTR 305 Advanced Nutrition and Metabolism II - 3 credits
An intensive study of functions, digestion/absorption, interrelationships, cellular metabolism of the micronutrients; determination of nutrient requirements, and assessment of nutritional status in health, disease and exercise. Open to Declared Majors and minors only.
Prerequisites: BIO 117, 118, NTR 300, NTR 200.
NTR 320 Experimental Foods - 3 credits
Controlled experimentation and evaluation of methods of preparation of foods. Students complete a research project based on an area of individual interest. Lecture: 2 hours, laboratory: 3 hours. Open to Declared Majors only.
Prerequisites: NTR 220, CHE 203 or CHE 206.
NTR 327 Medical Nutrition Therapy I - 4 credits
A comparative view of nutrition as it relates to the treatment of disease, this course emphasizes the evaluation of assessment data, the nutrition care process, methods of nutrition support, food and drug interactions, herbal remedies, weight management and applications of nutrition interventions for cardiovascular disease, hypertension and diabetes. Lecture must be taken with NTR 327 Clinical field experience (total of 28 hours of field experience). Open to Declared Majors only.
Prerequisite: NTR 305.
NTR 328 Medical Nutrition Therapy II - 4 credits
A comparative view of nutrition as it relates to the treatment of disease, this course emphasizes the evaluation of assessment data, the nutrition care process, methods of nutrition support, food and drug interactions and applications of nutrition interventions for diseases of the gastrointestinal tract, liver and biliary tract, pancreas, metabolic stress, anemia, heart failure and transplant, pulmonary disorders, cancer, HIV infections, renal disease and metabolic disorders. Lecture must be taken with NTR 327 Clinical field experience (total of 28 hours of field experience). Open to Declared Majors only.
Prerequisite: NTR 327.
NTR 330 Food Systems Operations - 4 credits
An in-depth treatment of foodservice operations, including sanitation; foodservice planning, design, and equipment; facility management; menu planning; food purchasing, receiving, and storage; production management; assembly, distribution, and service; and marketing. This course requires 21 hours of field experiences in an area of food service. Lecture: 3.5 hours, Field Experience (total of 21 hours). Open to Declared Majors only .
Prerequisites: NTR 210, 220, 301 or instructor permission.
NTR 340 Nutrition Counseling - 3 credits
An in-depth examination of communication and counseling skills for the nutrition counselor. Application of interviewing and counseling skills in prevention and treatment of obesity, coronary heart disease, diabetes, renal disease, hypertension, cancer, and other diseases are studied. This course includes 4 hours of on campus wellness counseling experience. Open to Declared Majors only.
Prerequisites: NTR 217 and 327 or instructor permission.
NTR 350 Seminar in Nutrition Capstone - 3 credits
A comprehensive review of methodological approaches to qualitative and quantitative research. It is designed to assist students in judging worth and utility of research as a knowledgeable consumer and applying this knowledge in the generation of a research study. The course is designed to include formal and informal writing assignments. Current issues in dietetics as well as career options are also discussed. Open to Declared Majors only .
Prerequisite: Senior Nutrition Student standing NTR 300, 305 & 327 or instructor permission.
NTR 360 Nutrition and Non-Communicable Disease- 3 credits
NTR 360 is designed to provide future health care professionals or health management and researchers the knowledge and introduction of assessment and practice of nutrition management of five significant non-communicable chronic diseases. NTR 360 will provide students an opportunity to study and discuss the pathophysiology, behavioral, genetic and societal causes of five conditions include: Weight Magma net (Obesity and Malnutrition), Hypertension, Type 2 Diabetes, Cardiovascular Disease and Chronic Renal Failure. Current concepts in evidence based Medical Nutrition Therapy (MNT) include prevention and treatment of each disease state is explored. Students will have an opportunity to build experience in basic assessment and disease management as related to nutrition intervention.
Prerequisites: NTR 2010 Principles of Nutrition (and its associated prereqs)
OTHER COURSES OFFERED BY THE ALLEN CENTER
The following courses are open to students of all majors. They may be of special interest to students majoring in education, nursing, gerontology, psychology, or social work; or those with a personal interest in nutrition and fitness. These courses have no prerequisites and are not a part of the nutrition major.
NTR 113 Nutrition and Fitness - 1 credit
Body energy sources and metabolism, nutrient requirements for fitness and diets for building and maintaining a healthy body throughout life are surveyed along with the benefits of exercise.
NTR 114 Nutrition and the Elderly - 1 credit
An overview of nutrition as it relates to aging. Emphasis is placed on using and developing tools and skills that can be used with the elderly to assess their nutritional status and methods to meet their nutritional needs.
NTR 115 Eating Disorders and Weight Management - 1 credit
Characteristics of health and nutrition problems, emphasizing the prevention, early detection and treatment of eating disorders such as anorexia and bulimia are investigated. The course also looks at fad diets, weight management concerns, and sound weight loss plans.