Return to Family and Consumer Sciences | Courses Index
[1] Courses Nutrition and Food Sciences (NUTR)
1300 NUTRITION IN THE LIFE CYCLE A required course for the dietetic/nutrition and general FACS major, nursing, and other health-related majors. The course includes a study of principles and application of nutritional information for personal living and relevant information for the health professional. Lecture/discussion. Fall, spring.
2310 FOOD SCIENCE A required course for the dietetic/nutrition and general FACS major. The course includes basic scientific principles applied to food preparation and an analysis of nutritional value, cost, and service of food. Lecture/discussion and laboratory. Prerequisite: NUTR 1300. Fall, spring.
2311 MEAL MANAGEMENT A required course for the dietetic/nutrition and general FACS major. The course focus is the planning, buying, preparing, and serving family meals, food for special occasions, and entertaining. Lecture/discussion and laboratory. Fall, spring.
3350 COMMUNITY NUTRITION A required course for the dietetic/nutrition major. A study of cultural and scientific aspects of food and nutrition as applied to the individual and community. Lecture/discussion. Prerequisite: NUTR 1300. Fall, spring.
3370 ADVANCED NUTRITION A required course for the dietetic major. A study of nutritive needs of the individual with emphasis on the roles of nutrients in the body. Family nutrition and the periods of pregnancy and lactation, infancy, childhood, adolescence, and adulthood are included. Lecture/discussion. Prerequisite: NUTR 1300. Fall, spring.
3380 FOOD ECONOMICS A required course for the dietetic/nutrition major. A study of problems confronting the dietitian in regard to quantity, quality, processing methods, intended use, and cost of food production. Attention is given to methods of food preservation, preparing food in quantity, organization, and evaluation. Lecture/discussion workshop. Prerequisite: NUTR 2310. Fall.
3390 NUTRITION AND METABOLISM A required course for the dietetic/nutrition major. This course includes a study of the principles and application of macronutrient and micronutrient metabolism, focus on the major metabolic diseases, and relevant information for the health professional. Lecture/discussion. Prerequisite: NUTR 1300, NUTR 3370 and CHEM 1402. Fall, spring.
4301 RESEARCH IN FAMILY AND CONSUMER SCIENCES/NUTRITION A required course for the dietetic/nutrition major. The course includes a study of techniques for problem design, analysis, and evaluation in one of the specialization areas of family and consumer sciences. Workshop. Prerequisite: Senior standing. Fall, spring.
4315 SPORTS NUTRITION A required course for the dietetic major and KPED athletic training program and a recommended elective for the FACS major. The course examines the nutritional needs of exercising individuals with a focus on wellness. Lecture/discussion. Prerequisite: NUTR 1300. Fall, spring.
4321 NUTRITIONAL SERVICES ADMINISTRATION A required course for the dietetic major. The course focus is on food service operations relating to management principles, methods of control, sanitation, and safety and training of food service personnel. Lecture. Prerequisite: NUTR 2310. Spring.
4325 MEDICAL NUTRITION THERAPY I A required course for the dietetic major . A study of nutrition as a medical specialty from the perspective of disease prevention and treatment, including nutritional assessment, patient interviewing strategies, medical terminology, and charting techniques. Lecture and laboratory. Prerequisite: NUTR 3370 and BIOL 2405. Fall.
4330 WORKSHOP An elective course for nutrition majors. Workshops are planned and conducted to cover varying areas of interests and needs. Prerequisite: Senior standing. On demand.
4335 NUTRITION SENIOR SEMINAR A required course for nutrition majors. This course is designed to provide a comprehensive review of the nutrition curriculum including the nutrition care process, management and business theories, quality management of food/nutrition services, governance of the dietetics practice, fundamentals of public policy relevant to the dietetics profession and content related to health care systems. The course will provide opportunities for students to strengthen communication skills and improve ability to interpret professional literature. Lecture/discussion. Prerequisite: senior standing. Fall, spring.
4340 GERIATRIC NUTRITION This course is designed to provide students with a comprehensive overview of nutritional needs of older adults. The topics will help students gain insight related to physiological changes, diseases and environmental factors affecting the nutritional status of aging adults. Prerequisites: NUTR 1300 and BIOL 2405. Fall.
4351 EXPERIMENTAL FOOD SCIENCE A required course for the dietetic major. The course includes a study of physical and sensory evaluation and experimentation with properties of fats, carbohydrate mixtures, protein foods, and food additives. Lecture and laboratory. Prerequisite: NUTR 2310, 3370 and 4301. Spring.
4374 MEDICAL NUTRITION THERAPY II A required course for dietetic major. Continued study of nutrition in therapeutic dietary treatment of nutritional problems in disease states. Includes in-depth case studies. Lecture/discussion. Prerequisite: NUTR 4325. Spring.
4395 NUTRITION: CONTEMPORARY ISSUES A required course for nutrition majors and an elective course for FACS majors and other health-related majors. The course includes a study of the principles and application of sound weight-management programs; focus on the popular weight control diets, supplements/meal replacements, and programs and other relevant information for the health professional. Lecture and discussion. Prerequisite: NUTR 1300