Course Descriptions

NUTR 002 Orientation to Dietetics (No course credit)

A non-credit (200 hour minimum work experience in dietetics approved by a Food and Nutrition faculty member. A written evaluation of the student's performance is required from the student's employer. This work experience is recommended for all Food and Nutrition majors and is required prior to admission to the Coordinated Program in Dietetics.

NUTR 205 Nutrition Science and Applications (Gen. Ed. Goal 7)

An integration of nutrition science with its application to diet and health. Emphasis is placed on nutrient and energy requirements for individuals throughout the life span. Topics include macro- and micronutrients; digestion, absorption, and metabolism; body composition and weight management; vegetarianism; sports nutrition; chronic disease; and environmental issues. Students conduct a computer analysis of their own diets.
Note: Students cannot receive credit for both NUTR 205 Nutrition Science and Applications and 34.120 Current Issues in Nutrition and Health or 34.171 Human Nutrition in the Life Cycle.

NUTR 262 Food, Culture, and Society

A study of the sociocultural and economic factors that affect the ways individuals and groups manage food. The impacts of culture, income, gender, age, health concerns, and time management are examined. The food system is studied as it relates to consumers? needs. Food management skills are emphasized in laboratory experiences. Nutritional analyses are performed on the computer.
Prerequisite: NUTR 205 Nutrition Science and Applications.

NUTR 271 Nutrition for Sports and Exercise

The study of the association between nutrition and exercise performance. Metabolism of carbohydrates, fats, proteins, vitamins, minerals and water and its effect on athletic training is stressed. Nutrition assessment of athletes, how to measure body composition, and the use of and controversy over ergogenic aids are explored in depth.
Prerequisites: NUTR 205 Nutrition Science and Applications, CHEM 103 General Chemistry or CHEM 107 Principles of Chemistry, BIOL 142 Introduction to Human Biology or BIOL 333 Principles of Human Physiology.

NUTR 364 Experimental Study of Food

A study of the scientific basis for the selection, preparation and handling of food. Laboratory application includes principles underlying food preparation, experimentation in comparative food preparation, and an independent student laboratory research project.
Prerequisite: NUTR 262 Food, Culture, and Society and an organic chemistry course.

NUTR 374 Human Nutrition Science

A study of the interrelationships and respective functions of nutrients, and the integration of nutrition, biochemistry, and human physiology. Emphasis is placed on research design in classic and current nutrition studies with respect to nutrition and health.
Prerequisites: CHEM 301 Biochemistry I; and BIOL 272 Human Anatomy and Physiology I or BIOL 333 Principles of Human Physiology.

NUTR 381 Introduction to Nutrition Practice

An introduction to the application of nutrition care of individuals and groups in a variety of health care settings. Topics include nutrition assessment and care plans, medical terminology and documentation, interviewing and counseling skills, and educational theory and material development. The Coordinated Program in Dietetics requires students to complete a concurrent clinical experience in cooperating health care facilities. Food and Nutrition majors with a minimum 2.50 QPA may elect to complete a clinical experience. A physical exam and liability insurance are required for clinical experience.
Prerequisites: BIOL 272 Human Anatomy and Physiology I or BIOL 142 Introduction to Human Biology; NUTR 262 Food, Culture, and Society

NUTR 384 Foodservice Systems

A study of current trends and practices in the management of foodservice systems. Using a problem-based learning approach, the course includes the concepts of food safety, menu planning, procurement, quantity food production, delivery systems, and financial management. Topics are augmented by a laboratory experience in a foodservice facility. Liability insurance is required.
Prerequisite: NUTR 364 Experimental Study of Food.

NUTR 440 Geriatric Nutrition

An overview of the physiological and socioeconomic aspects of aging and their impact on nutrition. Course includes an in-depth discussion of nutritional assessment, nutrition programs, and chronic medical disorders associated with the older adult.
Prerequisite: NUTR 374 Human Nutrition Science.

NUTR 478 Community Nutrition

An introduction to the program, policies, and institutions that influence nutrition services at the local, state, and national levels. Special attention is given to the assessment, planning, intervention, and evaluation of programs targeted to populations with high nutritional risk. The role of the political process in the promotion of food and nutrition programs is examined.
Prerequisite: NUTR 381 Introduction to Nutrition Practice.

NUTR 479 Computer Applications in Nutrition.

A study of technology designed to enhance the efficiency and accuracy of practice in nutrition professions. Investigations include development, application and evaluation of emerging technologies used in nutrition practice.
Prerequiste: NUTR 381 Introduction to Nutrition Practice.

NUTR 482 Management of Food and Nutrition Services

The application of principles of management as they relate to the administration of human, physical, and financial resources of food and nutrition services. Topics include management theory, personnel selection, training, evaluation, organizational behavior, communication, governmental influences, labor management relations, marketing, and budgeting. This course, designed for Food and Nutrition majors, utilizes the case study approach, and requires the development of a business plan. Note: Credit will not be given for both NUTR 482 Management of Food and Nutrition Services, and 12.272 Management Principles.

NUTR 483 Medical Nutrition Therapy

An integration of pathophysiology, biochemistry, and nutrition concepts that form the basis for medical nutrition therapy in health care. Case study discussions and nutrition care plans are included. An additional three-hour lab is required for Coordinated Program in Dietetics students.
Prerequisites: NUTR 374 Human Nutrition Science and NUTR 381 Introduction to Nutrition Practice.

NUTR 485 Practicum in Foodservice Systems

A concentrated continuous experience in an off-campus foodservice system in which concepts taught concurrently in NUTR 384 Foodservice Systems are utilized and applied. NUTR 482 Management of Food and Nutrition Services must be taken simultaneously.
Prerequisite: Acceptance in the Coordinated Program in Dietetics.

NUTR 486 Experience in Community Nutrition

Field experience in community health settings coordinated with campus seminars. Students utilize their knowledge of normal and modified nutrition, skills in communications, recognition of socio-economic influences, and familiarity with community health agencies, resources and the legislative process. Education and motivation of individuals and groups and contributions to total health care in a community are explored.
Prerequisite: Acceptance in the Coordinated Program in Dietetics.

NUTR 488 Seminar in Clinical Nutrition

A study of advanced topics in clinical nutrition, in particular, enteral, parenteral and critical care nutrition. Students present a seminar on a current topic in medical nutrition therapy. Current issues in health care as they relate to clinical nutrition management are also included.
Prerequisite: NUTR 483 Medical Nutrition Therapy

NUTR 489 Clinical Experience in Dietetics (Credit - 2 courses)

Concentrated, supervised, continuous experience in various aspects of medical nutrition therapy. Students are placed in a cooperative medical facility where they work as a member of the health team to develop skills as an entry level dietitian. This course must be taken simultaneously with NUTR 488 Seminar in Clinical Nutrition or by permission of the instructor.
Prerequisite: Acceptance in the Coordinated Program in Dietetics.

NUTR 490 Independent Study in Food and Nutrition

An in-depth investigation of a specific topic relating to the student's area of interest in food and nutrition. A written proposal on the topic selected is made by the student to the faculty advisor. An oral presentation and final written report of the student's topic is required.
Prerequisite: NUTR 374 Human Nutrition Science. Application due by October 15 for spring semester and February 15 for fall semester.

NUTR 496 Internship in Food and Nutrition

A supervised work experience in community nutrition, foodservice management, or medical nutrition therapy. Students submit an application that identifies specific goals for the experience and a resumé. An ability to work independently is expected. A major project is required. A minimum of one eight-hour day per week is required.
Prerequisites: Senior standing and permission of department chair. A QPA of 2.50 in all courses for the major.

NUTR 499 Food and Nutrition Internship: U.S. Army Natick Research, Development and Engineering Center (NRDEC)

A supervised work experience in food or nutrition as it pertains to the military. The student joins a research team in one of two areas: U.S. Army Research Institute of Environmental Medicine (USARIEM), or U.S. Army Sustainability Directorate (SusD). One eight-hour day per week required. Prerequisites: NUTR 264 Experimental Study of Food, NUTR 381 Introduction to Nutrition Practice, and QPA of 2.50 in all courses for the major. Departmental permission required.

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