coursework nfs

Wayne State University

Academic catalog, nfs - nutrition and food science.

NFS 2030 Nutrition and Health Cr. 3

Satisfies General Education Requirement: Life Sciences, Natural Scientific Inquiry

Food as a carrier of nutrients; food availability; nutrient utilization including digestion, metabolism and excretion. Patterns of food consumption based on biological, psychological and social needs; and anthropological findings. Offered Every Term.

NFS 2130 Introductory Food Science Cr. 3

Chemical, physical and biological properties of foods which affect their keeping quality, nutritional and organoleptic values. For students interested in the scientific study of foods. Offered Every Term.

NFS 2140 Introductory Food Science Laboratory Cr. 1

Experimental study of principles discussed in NFS 2130 . For students interested in the scientific study of food. Offered Every Term.

Course Material Fees: $90

NFS 2220 Nutrition Laboratory Cr. 1

Laboratory course for introductory nutrition. Meets General Education Laboratory requirement. Offered Every Term.

Prerequisites: NFS 2030 with a minimum grade of C- (may be taken concurrently) or NFS 3230 with a minimum grade of C- (may be taken concurrently)

NFS 3230 Human Nutrition Cr. 3-4

Principles of the science of nutrition. Emphasis on physiological requirements as well as biochemical and metabolic processes of nutrients for human growth, development and maintenance within the life cycle. Honors students participate in additional reading, discussion and presentations. Offered Every Term.

Prerequisites: NFS 2030 with a minimum grade of C-

NFS 3270 Eating Disorders Cr. 3

Causes and treatments of anorexia nervosa, bulimia nervosa, binge eating, and overeating, from biological, psychological, and social perspectives. Offered Winter.

Prerequisite: PSY 1010 with a minimum grade of C- or PSY 1020 with a minimum grade of C-

NFS 3300 Science, History, and Culture of Italian Cuisine Cr. 3

Satisfies General Education Requirement: Cultural Inquiry, Global Learning Inquiry

Explores the science, history, and culture of Italian food and the Mediterranean Diet, and how Italian food culture has evolved throughout the centuries. Taught in English. Offered Yearly.

Course Material Fees: $15

Equivalent: ITA 3300

NFS 4150 Advanced Food Science Cr. 3

Satisfies General Education Requirement: Writing Intensive Competency

NFS 4150 is a senior level undergraduate course that builds on undergraduate coursework in Food Science, Introductory Chemistry, Biology, and Microbiology. The course includes lecture and lab. The lecture covers major principles in food science, such as chemical ingredients and microbiological concerns of food, food processing and preservation, food product development, and sensory evaluation. Lab sessions provide hands-on experience on chemical and microbial analysis of food and enhance understanding of major issues associated with the overall food quality and safety. Students will also complete a lab report to fulfill their Writing Intensive (WI) requirement. Offered Winter.

Prerequisite: NFS 2130 with a minimum grade of C-

NFS 4160 Food Laws and Regulations Cr. 3

State, federal and international food law; interpretations of regulatory food standards and determination of conformity of food products to them. Methods of food inspection. Role of the food law in assuring food safety, wholesomeness and nutritional quality. Offered Every Term.

Prerequisite: NFS 3230 with a minimum grade of C-

NFS 4230 Macronutrient Metabolism Cr. 3

Focus on normal human nutrition and physiological functions. Biochemical properties of macronutrients and their interrelationships at the cellular and subcellular level. Offered Fall.

Prerequisites: NFS 2130 with a minimum grade of C-, NFS 3230 with a minimum grade of C-, and CHM 1240 with a minimum grade of D

Restriction(s): Enrollment is limited to Undergraduate level students.

NFS 4231 Human Nutrition: Micronutrients Cr. 3

Principles of micronutrient metabolism, including function, toxicity, and deficiency; principles and techniques for assessing micronutrient status. Micronutrients in the physiopathology of chronic disease; sources of micronutrients and factors affecting nutrient bioavailability. Impact of disease and/or genetics on nutrient function and nutrient requirement; role of fortification, enrichment, and/or supplementation of micronutrients in the food supply and on health outcomes. Offered Winter.

NFS 4990 Directed Study Cr. 1-4

Offered Every Term.

Repeatable for 4 Credits

NFS 5100 Nutrition Care Process I Cr. 2

Introduction to management of nutrition care in both healthy and ill people throughout the life span using the Nutrition Care Process model, developed by the Academy of Nutrition and Dietetics. Emphasis is on the Registered Dietitian’s role in in the four steps of the process, nutrition assessment, diagnosis, intervention, and monitoring and evaluation. The process covers identification of nutrition-related problems in patients, planning intervention to solve their nutrition problems and reduce nutrition-related health risks associated with chronic disease. Offered Yearly.

Prerequisites: NFS 2130 , NFS 2140 , NFS 2030 , and NFS 3230

Corequisite: NFS 5510

Restriction(s): Enrollment is limited to students with a major in Dietetics; enrollment is limited to Graduate level students.

NFS 5120 Nutrition Care Process II Cr. 2

Builds on Nutrition Care Process I ( NFS 5100 ). Emphasis is on the RD’s role in treating patients with nutrition-related problems by means of planning intervention to assist individuals in meeting nutritional needs and decrease nutrition-related health risks associated with chronic disease. Specific content on medical nutrition therapy includes interpretation of biochemical parameters related to specific disease states (e.g. glucose, lipids, therapeutic diets, drug-nutrient interactions, and diet instruction. Offered Yearly.

Prerequisites: NFS 5100

Corequisite: NFS 5520

NFS 5130 Food Chemistry Cr. 3

Study of the chemical constituents of foods, their relationship to the biological and physical properties, and overall food quality. Offered Fall, Winter.

Prerequisites: CHM 2220 with a minimum grade of C- (must be taken at WSU) and NFS 2130 with a minimum grade of C-

NFS 5140 Laboratory Techniques in Nutrition and Food Science Cr. 3

Basic modern and classical analytical techniques and instruments in nutrition and food science. Background theory to principles of instrumental assays. Procedures for evaluation of macro and micro food components analysis. Physiological functions relevant to nutrition. Offered Fall.

Prerequisites: CHM 2220 with a minimum grade of D, NFS 2130 with a minimum grade of C-, and NFS 2220 with a minimum grade of C-

NFS 5145 Fundamentals of Fermentation Cr. 3

The role of the microbiome (commensal bacteria) in human health has enjoyed a surge in interest and diet is recognized as one of the most impactful factors influencing the gut microbiome. We are just beginning to understand the impact of specific food constituents, their preparation, processing, and preservation, on gut microbiome and health. This course will introduce the theoretical and practical aspects of fermentation of food products as a means for altering the nutritional and sensory states, preservation, and the potential impacts on human health. Offered Yearly.

Prerequisite: NFS 4150 with a minimum grade of C- or NFS 5140 with a minimum grade of C-

NFS 5150 Food Safety Assurance Cr. 4

This is a senior level undergraduate course that provides students in-depth knowledge and practices of food safety management. Topics include GMP (Good Manufactural Procedures), SSOP (Sanitation Standard Operation Procedures),HACCP, Preventive Controls for Human Food, and Foreign Supplier Verification Program, and PCQI (Preventive control Qualified Individual).Upon successful completion of this course students could earn two certificates: PCQI (for human food) certification by the FSPCA and HACCP certification accredited by the International HACCP alliance. Offered Yearly.

Prerequisites: NFS 2130 with a minimum grade of C-, NFS 2140 with a minimum grade of C-, BIO 2200 with a minimum grade of C-, or CHM 1100 with a minimum grade of C-

NFS 5170 Nutrition, Physical Activity, and the Brain Cr. 3

Neurobehavioral responses and adaptations to dietary constituents and physical activity/inactivity. Offered Fall.

Prerequisite: NFS 3230 with a minimum grade of C- or BIO 3200 with a minimum grade of C- or PSY 3330 with a minimum grade of C-

NFS 5200 Advanced Dietetics Cr. 3

Development and refinement of dietetic practitioner skills through application in critical care and specialty practice areas such as nutrition support, renal, oncology, pulmonary, stress and trauma. Offered Fall.

Prerequisites: NFS 5100 , NFS 5120 , and NFS 5250

Corequisite: NFS 5530

NFS 5220 Community Nutrition Cr. 2

Introduction to management of nutritional care in healthy and at-risk persons throughout the lifespan. Identifying problems and planning interventions to meet population nutritional problems and to reduce nutrition-related health risks in community settings. Community assessment; organization and function of community agencies; interventions appropriate to small and large groups, including nutrition education. Offered Fall, Spring/Summer.

Prerequisite: NFS 2130 with a minimum grade of C- and NFS 2140 with a minimum grade of C- and NFS 3230 with a minimum grade of C-

NFS 5240 Nutritional Epidemiology Cr. 3

The purpose of this class is for the students to gain an in-depth Understanding of the relationships between diet, health and diseases: to gain an appreciation for the statistical processes involved in nutritional epidemiologic studies and to examine objectively the collection and use of the nutritional information used in epidemiologic studies. Offered Fall.

Prerequisite: NFS 3230 with a minimum grade of C- or PH 3300 with a minimum grade of C-

NFS 5250 Nutrition and Disease Cr. 4

Application of the principles of biochemistry and physiology in the study of nutrient metabolism as altered by disease. The physio-biochemical basis for diet in the treatment of disease. Offered Winter, Spring/Summer.

Prerequisites: NFS 4230 with a minimum grade of C- and NFS 4231 with a minimum grade of C-

NFS 5350 Organization and Management of Food Service Systems Cr. 4

Survey of food service systems; factors affecting their successful operation. Components of quality assurance supporting well-being of target markets. Identification of operative management skills. Offered Fall.

Prerequisite: NFS 2130 with a minimum grade of C- and NFS 2140 with a minimum grade of C- and NFS 3230 with a minimum grade of C- and MGT 2530 with a minimum grade of C-

NFS 5360 Management of Nutritional Care and Services Cr. 3

Application of management theory and principles in the three areas of dietetic practice; career planning and professional role development. Offered Winter.

Prerequisites: NFS 5200

Corequisite: NFS 5540

NFS 5510 Supervised Practice I Cr. 1

Supervised practice is in clinical (acute care), long-term care, food service, community, and an elective setting. Students may be placed in various SP experiences in any for the NFS 5500-5530 courses; each course is not a specific type of SP. Placements will be based on site availability. Offered Yearly.

NFS 5520 Supervised Practice II Cr. 1

Supervised practice is in clinical (acute care), long-term care, food service, community, and an elective setting. Students may be placed in various SP experiences in any for the NFS 5500-5530 courses; each course is not a specific type of SP. Placements will be base on site availability. Offered Yearly.

NFS 5530 Supervised Practice III Cr. 1

Supervised practice is in clinical (acute care), long-term care, food service, community, and an elective setting. Students may be placed in various SP experiences in any for the NFS 5510 -5530 courses; each course is not a specific type of SP. Placements will be based on site availability. Offered Yearly.

NFS 5540 Supervised Practice IV Cr. 1

NFS 5990 Honors Directed Study Cr. 1-4

Offered for undergraduate credit only. Offered Every Term.

Restriction(s): Enrollment is limited to students with a major in Nutrition and Food Science Hon; enrollment is limited to Undergraduate level students.

Repeatable for 6 Credits

NFS 5992 Supervised Field Experience Cr. 2-4

Supervised field experience designed to correlate classroom theory with practical work. Offered Every Term.

NFS 5996 Research in Food Science and Nutrition Cr. 1-4

Research projects under direction of faculty active in research. Offered for undergraduate credit only. Offered Every Term.

Restriction(s): Enrollment limited to students with a class of Unranked Undergrad, Freshman, Sophomore, Junior or Senior; enrollment is limited to Undergraduate level students.

NFS 6000 Nutritional Biochemistry Cr. 3

Biochemical effects of nutrients at cellular and organ levels. Offered for graduate credit only. Offered Fall.

Restriction(s): Enrollment is limited to Graduate level students.

NFS 6020 Nutrient and Gene Interaction Cr. 3

Introduction to molecular genetics concepts, terminology and molecular methodologies, with emphasis on nutrition and food science. Overview of nutrition and gene interaction in onset and progression of disease, cancer, and aging. Offered for graduate credit only. Offered Every Other Year.

Prerequisites: NFS 5130 with a minimum grade of C-, NFS 5140 with a minimum grade of C-, and NFS 5230 with a minimum grade of C-

NFS 6030 Microbiological Safety of Foods Cr. 3

Food-borne microorganisms as causes of human illnesses, including bacteria, mold, viruses and parasites. Microbial toxins and their mode of action. Antimicrobial agents in food. Means of prevention and protection. Offered Fall.

Prerequisites: NFS 4150 with a minimum grade of C- and NFS 5130 with a minimum grade of C-

NFS 6150 Functional Foods for Health Cr. 3

Introduction to functional foods (those with specific health benefits) and nutraceuticals, as well as a variety of functional food ingredients and extracts, their chemical and potential health promoting properties, processing, production, safety and regulation. Offered Winter.

Prerequisite: NFS 2030 with a minimum grade of D- and NFS 2130 with a minimum grade of D- and NFS 3230 with a minimum grade of D-

NFS 6210 Nutrition through the Life Cycle Cr. 3

Biological growth and nutritional requirements from fetal stages of development through aging. Nutritional standards in light of current epidemiological data and scientific research. Offered for graduate credit only. Offered Intermittently.

Prerequisites: NFS 5230 with a minimum grade of C

NFS 6230 Nutrition and Physical Performance Cr. 3

How nutrients affect physical fitness and physical performance; how physical performance can be improved by adopting optimal dietary practice and how exercise and optimal nutrition can prevent human diseases. Offered Fall.

NFS 6270 Eating Behavior and Body Weight Regulation Cr. 3

Central and peripheral regulation of food intake, normal and abnormal eating behavior, physiological and psychological regulation of body weight, different models of obesity, etiology of treatment of obesity. Offered Winter.

Prerequisite: BIO 2870 with a minimum grade of C-

NFS 6850 Controversial Issues Cr. 2

Topics to be announced in Schedule of Classes. Offered Fall.

Prerequisite: NFS 3230 with a minimum grade of C

NFS 6860 Controversial Issues in Clinical Nutrition and Dietetics Cr. 2

Current controversial topics; differing points of view will be debated; discussion of modes of communication of nutrition information. Offered Winter.

NFS 7000 Nutritional Metabolomics and Bioinformatics Cr. 3

Introduction to and application of the ""omics"" technologies to nutrition: genomics, proteomics, and metabolomics. Examples and exercises using bioinformatic software for multivariate data analyses. Offered Winter.

Prerequisite: NFS 6000 with a minimum grade of C- and STA 1020 with a minimum grade of C-

NFS 7060 Research Problems in Nutrition and Food Science Cr. 2

Research orientation: acquaintance with published data, principles of design, methods of collecting data, and basic statistical analysis. Offered Every Other Year.

NFS 7140 Advanced Laboratory Techniques in Nutrition and Food Science Cr. 4

Laboratory techniques in nutrition and food science research, including: animal experimentation, isotope use and quantitation, radioimmunoassay and receptor assays, atomic absorption; chromatography; microbial assays. Offered Yearly.

Prerequisite: (BMB 5010 with a minimum grade of C- or CHM 5600 with a minimum grade of C-) and NFS 5140 with a minimum grade of C-

NFS 7170 Nutrition, Physical Activity, and the Brain Cr. 3

Prerequisite: NFS 6000 with a minimum grade of C

NFS 7230 Nutrition and Physical Performance Cr. 3

NFS 7240 Nutritional Epidemiology Cr. 3

Introduction to epidemiology concepts and terminology. Emphasis on examining the associations between nutrition and chronic disease. Offered Intermittently.

Prerequisites: NFS 2210 with a minimum grade of C-

NFS 7800 Master's Capstone Seminar in Dietetics Cr. 3

The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills, problem-solving and critical thinking gained during the supervised practice rotations of the Coordinated Program in Dietetics. It include intensive writing through an original clinical case study, food service case study, community planning presentation, a cumulative examination, and national registration examination review modules. Offered Yearly.

NFS 7850 Graduate Seminar Cr. 1

Presentations by graduate students, graduate faculty, and visiting scientists. Offered Fall, Winter.

NFS 7990 Directed Study Cr. 1-4

Offered for each area of specialization. Offered Every Term.

NFS 7991 Lab Rotation Cr. 1

For new graduate students; students spend at least two weeks in all research labs. Offered Every Term.

NFS 7996 Research Cr. 1-8

Repeatable for 20 Credits

NFS 7999 Master's Essay Direction Cr. 1-3

Restriction(s): Enrollment limited to students with a class of Candidate Masters; enrollment is limited to Graduate level students.

Repeatable for 3 Credits

NFS 8999 Master's Thesis Research and Direction Cr. 1-8

Repeatable for 8 Credits

NFS 9990 Pre-Doctoral Candidacy Research Cr. 1-8

Research in preparation for doctoral dissertation. Offered Every Term.

Repeatable for 12 Credits

NFS 9991 Doctoral Candidate Status I: Dissertation Research and Direction Cr. 7.5

NFS 9992 Doctoral Candidate Status II: Dissertation Research and Direction Cr. 7.5

Prerequisite: NFS 9991 with a minimum grade of S

NFS 9993 Doctoral Candidate Status III: Dissertation Research and Direction Cr. 7.5

Prerequisite: NFS 9992 with a minimum grade of S

NFS 9994 Doctoral Candidate Status IV: Dissertation Research and Direction Cr. 7.5

Prerequisite: NFS 9993 with a minimum grade of S

NFS 9995 Candidate Maintenance Status: Doctoral Dissertation Research and Direction Cr. 0

Course Material Fees: $416.08

Repeatable for 0 Credits

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Nutrition and Food Sciences (NFS)

NFS 1033. What's Brewing in Food Science. 3 Credits.

This course will explore food science via the production of beer and other fermented beverages. Students will also identify mechanisms to modify their drinking habits. View Course Directory .

NFS 1034. Servsafe Certification Course. 1 Credit.

This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting. View Course Directory .

NFS 1043. Fundamentals of Nutrition. 3 Credits.

The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology. Catamount Core: N1. View Course Directory .

NFS 1044. Survey of the Field. 1 Credit.

Nutrition and Food Sciences introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all First-Year and transfer students. Fall. Prerequisite: Nutrition and Food Science majors and Dietetics, Nutrition and Food Science majors only, or Instructor permission. View Course Directory .

NFS 1050. Cheese and Culture. 3 Credits.

The history of cheesemaking is used as a lens through which to view current conflicts in European and American attitudes towards foods. View Course Directory .

NFS 1053. Basic Concepts of Foods. 0 or 3 Credits.

Introduces the basic concepts of food central to the disciplines of nutrition, food science and food systems. Introduces these basic concepts in the same way as everyday Americans - through the process of meal preparation. View Course Directory .

NFS 1072. Kitchen Science. 3 Credits.

Integrated lecture-lab course that explores the scientific concepts underlying why foods do what they do in the kitchen. Applications include topics such as ice cream, gluten, and molecular gastronomy. Labs and final project provide opportunities to design, conduct, and evaluate experiments investigating culinary phenomena. Catamount Core: N2. View Course Directory .

NFS 1073. Farm to Table: Food Sys. 3 Credits.

This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table. Catamount Core: D2, SU. View Course Directory .

NFS 1990. Special Topics. 1-18 Credits.

Introductory level special topics courses. View Course Directory .

NFS 1991. Internship. 1-3 Credits.

On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. View Course Directory .

NFS 1993. Independent Study. 1-18 Credits.

A course which is tailored to fit the interests of a specific student, which occurs outside the traditional classroom/laboratory setting under the supervision of a faculty member, for which credit is awarded. Offered at department discretion. View Course Directory .

NFS 2113. U.S. Food Policy and Politics. 3 Credits.

Provides a systems perspective on U.S. food policies and politics across the food system. Focuses on understanding the U.S. food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics. Prerequisites: NFS 1073 or CDAE 1020 or CDAE 1040 . Cross-listed with: FS 2010 . View Course Directory .

NFS 2114. Human Health in the Food Syst. 3 Credits.

Explores the multifaceted and evolving intersection of food systems, dietary quality, food availability and human health outcomes. Investigates how political, economic, social and cultural drivers in the food system influence human health outcomes. Prerequisites: NFS 1043 or NFS 1073 . Cross-listed with: FS 2030 . View Course Directory .

NFS 2143. Nutrition in the Life Cycle. 3 Credits.

Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 1043 . View Course Directory .

NFS 2153. Principles of Food Technology. 3 Credits.

Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: NFS 1043 , NFS 1053 ; organic chemistry. View Course Directory .

NFS 2154. Principles Food Technology Lab. 1 Credit.

Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development. Prerequisite: NFS 2153 , or concurrent enrollment in NFS 2153 , organic chemistry; Department majors only. View Course Directory .

NFS 2156. Deadly Food: Outbreak Investig. 3 Credits.

Investigates how U.S. public health officials discover, investigate, and solve foodborne outbreaks. Introduces common pathogens and foods involved in outbreaks in the U.S., the laboratory and investigative methods officials use to solve the outbreaks, and the government agencies involved. The second half of the semester will focus on case studies. Pre/Co-requisites: NFS 2153 or MMG 2010 or ASCI 1000 , or Instructor permission. View Course Directory .

NFS 2163. Sports Nutrition. 3 Credits.

Timing and composition of meals for training and pre- and post-competition. Prerequisite: NFS 1043 or Instructor permission. View Course Directory .

NFS 2183. Introduction to Biochemistry. 3 Credits.

Exploring biological processes at the molecular level and how they are controlled. Topics include enzymes, gene expression, and metabolism of carbohydrates and lipids. Restricted to Nutrition and Food Sciences and Dietetics, Nutrition and Food Sciences majors; others by Instructor permission. Prerequisites: CHEM 1580 ; or CHEM 2580 and CHEM 2585 ; or other acceptable coursework in organic chemistry. View Course Directory .

NFS 2990. Special Topics. 1-18 Credits.

Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of 12 hours in NFS 2990 and NFS 3990 combined. Prerequisite: Department permission. View Course Directory .

NFS 2991. Internship. 1-18 Credits.

On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Department permission. View Course Directory .

NFS 2993. Independent Study. 1-18 Credits.

NFS 2994. Teaching Assistantship. 1-3 Credits.

Undergraduate student service as a teaching assistant, usually in an introductory level course in the discipline, for which credit is awarded. Offered at department discretion. View Course Directory .

NFS 2995. Undergraduate Research. 1-18 Credits.

Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion. Prerequisite: Department permission. View Course Directory .

NFS 3203. Food Microbiology. 3 Credits.

Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: NFS 2153 or Instructor permission. Co-requisite: NFS 3204 . View Course Directory .

NFS 3204. Food Microbiology Lab. 1 Credit.

Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products. Prerequisites: NFS 2153 , NFS 2154 , or Instructor permission. Co-requisite: NFS 3203 . View Course Directory .

NFS 3205. Functional Foods:Prncpl & Tech. 3 Credits.

Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food. Prerequisites: NFS 2153 , NFS 2154 , or Instructor permission. View Course Directory .

NFS 3223. Nutrition Educ & Counseling. 3 Credits.

Use of appropriate education theory, techniques, and media in nutrition education and counseling theories and negotiation, interviewing and counseling skills in individual and group counseling. Pre/Co-requisites: NFS 1043 , NFS 1053 , NFS 2143 . View Course Directory .

NFS 3243. Advanced Nutrition. 3 Credits.

Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition. Prerequisites: NFS 1043 , ANPS 1190 , and NFS 2183 ; minimum Junior standing. View Course Directory .

NFS 3246. Weight Inclusive Nutrition. 3 Credits.

Teaches an approach to nutrition through a weight-inclusive lens. Examines how diet culture influences our view of foods, eating choices, and our bodies. Discusses the principles of Health at Every Size and Intuitive Eating. Prerequisites: NFS 1043 ; minimum Junior standing. View Course Directory .

NFS 3250. Foodservice Systems. 4 Credits.

Emphasis on the foodservice system model for understanding quality control; food procurement, production, and marketing; management and evaluation of foodservice facilities, human and financial resources. Prerequisites: BUS 2610 or CDAE 2580 ; BUS 2300 ; minimum Junior standing; Dietetics or Nutrition and Food Sciences, and Dietetics, Nutrition and Food Sciences majors only. View Course Directory .

NFS 3260. Clinical Nutrition 1. 3 Credits.

Focuses on understanding various disease conditions and how different food patterns relate to the prevention and management of common diseases. The Nutrition Care Process will be used throughout, and the importance of interprofessional practice as well as the dietitian's role on the healthcare team will be emphasized. Prerequisites: NFS 2143 , NFS 3243 ; Senior standing. View Course Directory .

NFS 3261. Clinical Nutrition 2. 3 Credits.

Builds further understanding of various disease conditions and how different food patterns relate to the prevention and management of common diseases. For specific disease states students will examine how diet should be modified to prevent, treat, or manage the disease condition. Prerequisite: NFS 3260 . View Course Directory .

NFS 3262. Community Nutrition. 3 Credits.

Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation. Prerequisite: Minimum Junior or Graduate standing. View Course Directory .

NFS 3283. HACCP: Theory & Application. 3 Credits.

This course addresses the development of a HACCP plan. Requirements of both the USDA-FSIS and FDA are examined. A mock HACCP plan will be developed. Prerequisites: NFS 3203 and Instructor permission. View Course Directory .

NFS 3890. Community Practicum. 1-3 Credits.

Professional field experience in a community nutrition organization. Credit negotiable but not to exceed three per semester. Enrollment may be more than once, maximum of six credits. Prerequisite: Instructor permission. View Course Directory .

NFS 3990. Special Topics. 1-18 Credits.

Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of twelve hours in NFS 2990 and NFS 3990 combined. Prerequisite: Department permission. View Course Directory .

NFS 3991. Internship. 1-18 Credits.

On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Departmental permission. View Course Directory .

NFS 3993. Independent Study. 1-18 Credits.

NFS 3994. Teaching Assistantship. 1-3 Credits.

NFS 3995. Undergraduate Research. 1-18 Credits.

Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion. View Course Directory .

NFS 4286. NFS Senior Seminar. 1 Credit.

Designed to help students through the process of identifying what they'd like to do with their dietetics degree after graduating from UVM, as well as prepare students to complete the required materials for future opportunities. Prerequisites: Dietetics, Nutrition and Food Sciences major; Senior standing. View Course Directory .

NFS 4990. Special Topics. 1-18 Credits.

See Schedule of Courses for specific titles. View Course Directory .

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Dietetics and Nutrition (NFS)

NFS 100 INTRODUCTION TO FOOD PREPARATION

A study of the composition of food and scientific principles of food preparation and cookery. Students learn food selection, storage, and preparation skills. Lab included. Offered every semester.

NFS 102 INTRODUCTORY NUTRITION

3, 3/3; NS23

A basic science in human nutrition focuses on knowledge of chemical structure, dietary sources, requirements, functions, digestion, absorption, transportation, utilization, and excretion of essential nutrients and other substances. Offered every semester.

NFS 105 FOOD AND PEOPLE

The use of technology and science for food production, preservation, processing, and safety profoundly influences nutritional, economic, social, ethical, legal, and personal issues. Concerns about the impact of technology on environment, health, culture, and hunger/malnutrition are addressed. Course prepares students to understand the concepts of food, nutrition, food culture, and food safety for optimal health. Offered every semester.

NFS 108 FOOD CULTURE AND CIVILIZATION IN THE FAR EAST

3, 3/0; GA23

A study of food culture in context with civilizations of the Far East. Focuses on the relationship between the development of food habits/culture and civilization as influenced by political, socioeconomic and cultural factors, and international relations. Offered every semester.

NFS 110 APPLIED PRINCIPLES OF MANAGEMENT IN DIETETICS/FOOD SERVICES

Management principles and concepts explored through class assignments that simulate real-world situations and prepare students for advanced study and application in management. Offered every semester.

NFS 189 TOPICS COURSE

Current topics in dietetics and nutrition. Offered occasionally.

NFS 200 APPLIED FOOD CHEMISTRY

Prerequisites: NFS 100 , NFS 102 , CHE 112 . This course will examine food and the ways it is modified based on food trends. Types of evaluation techniques such as recipe analysis, recipe adaptation and market surveys will be examined. Labwork will explore the application of sensory evaluations and chemical analyses to recipes. Offered spring only.

NFS 210 FOOD SERVICE SYSTEMS MANAGEMENT IN HEALTH CARE

Prerequisite: NFS 110 . In-depth analysis of the procurement process, menu development, food production and delivery, quality standards, and financial management of food service systems and related subsystems. Offered fall only

NFS 211 APPLIED MANAGEMENT IN DIETETICS I

Prerequisites: Majors only. Second of a three course sequence. Focuses on concepts and practices consistent with the practice of human resource management, financial management, safety, and infection control as they apply to health care food service management. Assignments prepare students to become skilled in specific areas of dietetics practice and food service management. Offered spring only.

NFS 230 INTRODUCTION TO DIETETICS

Overview of the dietetics profession: career options, professional development, career portfolio development, professional organization, code of ethics, standards of practice, professional values, creativity, Academy of Nutrition and Dietetics position papers, introduction to legislative process, professional issues and trends, and professional references and resources. Offered fall only.

NFS 280 INTRODUCTION TO COMPLEMENTARY AND ALTERNATIVE MEDICINE

Prerequisite: NFS 102 . Introduction to complementary and alternative medicine (CAM), integrative and functional medicine, CAM modalities that include mind-body medicine, naturopathy of herbs and dietary supplements, and physical medicine for prevention of chronic diseases. Review on the regulatory and legal policies on the use of CAM therapies and products. Offered occasionally.

NFS 300 FOOD PROCESSING I

Prerequisite: NFS 200 . A study of the commercial food preservation and packing techniques, storage, food safety and food laws, and genetic engineering. Offered fall only.

NFS 302 ADVANCED NUTRITION

Prerequisites: NFS 102 , CHE 112 , CHE 321 , BIO 308 or BIO 311 and BIO 312 . Recommended co-requisite: CHE 322 . Integrates the sciences of inorganic chemistry, organic chemistry, anatomy, physiology, genetics and human nutrition. Preparatory course for Medical Nutrition Therapy including the study of macronutrient and micronutrient metabolism, nutrient control of gene expression, energy metabolism and physiologic role of fiber. Offered spring semester only.

NFS 310 PERSONNEL MANAGEMENT IN DIETETICS/FOOD SERVICES

Prerequisite: NFS 210 . Management concepts and practices consistent with the management of human resources in a health care organizational setting. The application of operational strategy in terms of fulfilling the mission of an organization competing in today's market. Offered spring only.

NFS 311 APPLIED MANAGEMENT IN DIETETICS II

Prerequisites: NFS 211 . Majors only. Third of a three course sequence. Focuses on food service systems and related subsystems involving an in-depth analysis of menu development and modification for disease states. Procurement, food production, distribution and service, food safety, and facility design.

NFS 315 LIFE CYCLE AND COMMUNITY NUTRITION I

Prerequisites: NFS 102 . A study of the physiological changes during pregnancy, lactation, and older adult aging; growth and development during infancy, preschool, school age and adolescence; the food and nutrition needs, specific nutritional concerns and nutritional services and nutritional programs available. Offered spring only.

NFS 316 LIFE CYCLE AND COMMUNITY NUTRITION II

Prerequisites: NFS 315 . A study of the nutritional issues and chronic disease prevention in adult life; community nutrition services available to adults and identifying and developing community nutrition programs. Offered fall only.

NFS 330 INTEGRATIVE AND FUNCTIONAL NUTRITION

Prerequisites: NFS 102 or equivalent and junior or senior standing or permission of instructor. A one-credit course provides an introduction to integrative and functional nutrition (IFN) and complementary and alternative medicine (CAM). The course focuses on dietary supplements that include vitamins, minerals, functional foods, phytochemicals, nutraceuticals for disease prevention and treatment. An emphasis will be given to the regulatory (legal, ethical and moral) issues of dietary supplements. The goal of the course is to prepare students to have competency in IFN as a part of medical nutrition therapy. Offered spring only.

NFS 334 CONTEMPORARY NUTRITION

Explanation of nutrition. The functions, requirements, food sources, and results of deficiency and excess for each nutrient. Topics of current interest, such as weight control. Food fads and government nutrition policies. Not open to dietetics majors.

NFS 389 TOPICS COURSE

Current advanced topics in nutrition and dietetics. Offered occasionally.

NFS 401 MEDICAL NUTRITIONAL THERAPY I

Prerequisites: NFS 302 , CHE 322 , BIO 308 , BIO 309 . First of four course sequence examining interrelationships of pathophysiology, biochemistry, genetics and nutrition as related to medical nutritional therapy. Emphasis will be given to the nutrition care process, nutritional assessment and role of nutrition in preventing and treating diseases/disorders: obesity/weight management, cardiovascular disease, drug-nutrient interactions, and disordered eating. Offered fall only.

NFS 402 MEDICAL NUTRITIONAL THERAPY II

Prerequisites: NFS 401 and for DEP co-requisite NFS 446 . Second of a three course sequence examining the interrelationships of pathophysiology, biochemistry, genetics and nutrition as related to medical nutritional therapy. Emphasis on role of nutrition in preventing and treating disease/disorders: diabetes mellitus, hypoglycemia, renal, dysphagia, chronic obstructive pulmonary disease, and cystic fibrosis. Offered spring only.

NFS 403 MEDICAL NUTRITIONAL THERAPY III

Prerequisites: NFS402 and for DEP co-requisite NFS 447 . Third of a three-course sequence examining the interrelationships of pathophysiology, biochemistry, genetics, and nutrition as related to medical nutritional therapy (MNT). Addresses MNT for cancer, upper and lower gastrointestinal (GI) disorders, exocrine pancreas, hepatobiliary, and pulmonary disease, metabolic stress (including sepsis, SIRS, head trauma, and burns), acid/base disorders, acquired immune deficiency syndrome (AIDS), parenteral and enteral nutrition. Offered fall only.

NFS 405 PRINCIPLES OF NUTRITION EDUCATION

Prerequisites: NFS 316 and NFS 401 . Theories and methods of learning communication, and counseling as they apply to nutrition education and counseling settings; development, implementation, and assessment of instructional unit utilizing various forms of multimedia. Offered spring only.

NFS 411 APPLIED MANAGEMENT IN DIETETICS

Prerequisites: NFS 311 . Majors only. Focuses on the principles of health care quantity recipe development, therapeutic modification of recipes and food production, with hands on food preparation opportunities. Students will learn the importance of facility equipment and design. Students will be taught principles of food safety and become ServSafe® certified.

NFS 419 INTRODUCTION TO CLINICAL PRACTICE

Introduction to medical terminology and abbreviations, use of medical records, medical- record documentation, applying principles of interviewing and counseling to clinical practice, usual hospital diets, and reimbursement for nutritional therapy. Offered fall only.

NFS 420 DIETETIC EXPERIENCE

Prerequisites: NFS 403 . Formalized observation/experience in a variety of health care settings such as clinical, community, food service, regulatory agencies, etc.; research paper and consumer education. Offered spring only.

NFS 430 INTRODUCTION TO NUTRITION RESEARCH

3, 3/0; IN23, RE23

Prerequisites: NFS 402 , MAT 311 or ECO 305 . An introduction to nutrition research. Students explore various research designs and characteristics of quantitative nutrition studies. Places emphasis on the evidence analysis process with regard to clinical trials and use of information technologies to locate and apply evidence-based guidelines. Offered fall only.

NFS 435 SENIOR RESEARCH SEMINAR

Prerequisites: NFS 403 and NFS 430 . This course explores scientific literature in nutrition including an analysis of the creation of evidence-based guidelines and research presentation formats. Focuses on using literature reviews to apply critical thinking in clinical practice. Offered every spring.

NFS 445 NUTRITION CARE A

Prerequisites: NFS 302 , NFS 315 . Corequisites: NFS 316 , NFS 401 . First in a series of nutritional care courses promoting professional development for dietetic practice. Emphasis on basic skills for a professional role and application of normal nutrition knowledge. Interviewing skills, use of dietary tools and techniques, and planning and teaching nutrition education classes are fostered through observation and practice. Clinical experiences with well individuals throughout the life span provide opportunities for learning and self-evaluation. Clinical dress code required. Offered fall only.

NFS 446 NUTRITION CARE B

Prerequisite: NFS 445 . Corequisite: NFS 402 . Second in a series of supervised experiential learning clinical courses organized into three rotations. Students implement the nutrition care process with beginning skills in pediatric acute care, adult tertiary care, and community nutrition counseling settings. Students practice communication appropriate for health care settings. Clinical dress required. Offered every spring.

NFS 447 NUTRITION CARE C

Prerequisite: NFS 446 . Corequisite: NFS 403 . Third in a series of experiential learning clinical courses. Implementation of the nutrition care process with intermediate level skills. Organized in three health care setting rotations. Application of medical nutrition therapy, interprofessional communication, nutrition counseling strategies, and beginning skills in parenteral/enteral nutrition. Clinical dress required. Offered every fall.

NFS 448 NUTRITION CARE D

Prerequisites: NFS 403 and NFS 447 . The fourth in a series of supervised experiential learning clinical nutrition care courses. Emphasis on independence in applying evidence-based medical nutrition therapy including nutrition education to patients in an acute care setting. Clinical experiences include parenteral and enteral nutrition. Clinical dress required. Offered every spring.

NFS 449 NUTRITIONAL CARE E (NUTRITIONAL CARE OF LONG-TERM PATIENTS)

Prerequisites: NFS 447 and co-requisites NFS 448 , NFS 450 and NFS 451 . Long-term care as a health delivery system; provide nutritional care to chronically ill patients in a long-term care facility. Clinical dress code required. Offered spring only.

NFS 450 SENIOR PRACTICUM IN DIETETICS

Prerequisites: NFS 447 and clinical faculty permission. Co-requisites: NFS 448 , NFS 449 , and NFS 451 . Supervised planning, implementation, and evaluation of professional practice goals in a selected area of dietetic practice, such as acute care, long-term care, nutrition education, or community-service programs; minimal supervision. Clinical dress code required. Offered spring only.

NFS 451 SPECIALTY PRACTICE

Prerequisites: NFS 447 and co-requisites NFS 448 , NFS 449 , and NFS 450 . Participation in dietetic practice for a selected area. Clinical dress code required. Offered spring only.

NFS 471 EXPERIENCES IN HEALTH CARE FOOD SERVICE SYSTEMS

Prerequisite: NFS 311 . Permission of instructor. Application of knowledge and principles of food systems management in a health care facility. Emphasis on functions of a food service system, human resource management, quality assurance program, and cost analysis activities. Clinical dress code required. Offered summer only.

NFS 495 SPECIAL PROJECT

Special project in Dietetics and Nutrition.

NFS 497 MICRO-COURSE: "PANACHE"--THE FOOD SERVICE PROFESSION

Special workshop in Dietetics and Nutrition.

NFS 499 INDEPENDENT STUDY

Offered occasionally.

NFS 500 MACRONUTRIENTS

Prerequisites: Undergraduate coursework in nutrition, biochemistry, and physiology or instructor permission. Proteins, carbohydrates, and lipids, with an emphasis on metabolism and interrelationships with other nutrients.

NFS 501 MICRONUTRIENTS

Prerequisites: Undergraduate coursework in nutrition, biochemistry, and physiology or instructor permission. Vitamins and minerals with emphasis on functional roles in metabolism, interrelations, and nutritional significance.

NFS 503 NUTRITIONAL INTERVENTION IN DISEASE STATES

Multisystemic view of the physiologic and biochemical alterations in disease states requiring dietary modifications; current theories of dietary treatment in light of epidemiologic data, current scientific research, and factors affecting an individual's ability to carry out the necessary modifications; altered regulatory mechanisms, including interrelations of medications and other treatments with nutritional status and dietary intake.

NFS 506 PRINCIPLES OF HUMAN NUTRITION

Prerequisites: Graduate standing. Principles of human nutrition with emphasis on the functions of macronutrients and micronutrients and dietary sources, as well as their digestion, absorption, and metabolic processes. Biological determinants of nutrient requirements and the assessment of nutrient status in individuals and populations. Role of diet in health and prevention of chronic disease; applications for students contemplating careers in the health professions. Offered every semester.

NFS 510 NUTRITION EDUCATION

Prerequisites: Undergraduate or graduate coursework in nutrition or instructor permission. Apply principles of nutrition by designing effective nutrition education programs. Utilize learning and behavior change theories to affect nutrition education that promotes adoption of lifelong healthy behaviors. Design effective nutrition-based health promotion materials. This course is two hours to provide health professionals with instruction on designing effective nutrition education programs while working in the field and meeting the curriculum roadmap of the program. Offered every semester.

NFS 550 GRADUATE PRACTICUM IN DIETETICS

Prerequisites: NFS 448 and clinical faculty permission; graduate status. Plan, implement, and develop a dietetics practicum and evaluation tool for student performance in a selected area of dietetic practice such as acute care, long-term care, nutrition education, or community service programs. Ability to practice independently with minimal supervision required. Offered every spring.

NFS 590 INDEPENDENT STUDY

NFS 594 GRADUATE WORKSHOP

Graduate workshop in Dietetics and Nutrition.

NFS 598 MICRO-COURSE

Graduate-level micro-course in Dietetics and Nutrition.

NFS 601 LEADERSHIP AND PROJECT MANAGEMENT IN DIETETICS

Prerequisite: Instructor permission. Leadership and project management applied in clinical nutrition, private practice, community nutrition and food service management. Competency-based learning using skills, tools, and techniques required in the life cycle of a nutrition project, including project selection, planning, staffing, task scheduling, budgeting, risk management, and quality improvement. Exploration of nutrition informatics in executing nutrition projects. Offered every summer.

NFS 604 ADVANCES IN FOOD RESEARCH

Prerequisite: Undergraduate coursework in food, food preparation, or food science or instructor permission. Current methods of foods preservation, processing, packaging, and storage; new food products; processing trends in the food industry.

NFS 605 CURRENT TRENDS IN NUTRITION

Prerequisites: Undergraduate ( NFS 102 or equivalent) or graduate level nutrition course ( NFS 506 or equivalent). Current trends in nutrition, including dietary guidelines, fad diets, and public health nutrition policies and initiatives. Evidence-based nutrition education programs for communities. Offered every semester.

NFS 607 EXPERIENTIAL LEARNING IN WEIGHT MANAGEMENT AND DIABETES PREVENTION AND TREATMENT

Prerequisites: Undergraduate coursework medical nutrition therapy and instructor permission. Pathophysiology, prevention, and treatment of obesity and diabetes. Techniques for measuring body composition and energy expenditure examined. Includes selected content for the interdisciplinary obesity and weight management certification and for the certified diabetes educator credential. Employs competency-based education (CBE). Offered every fall.

NFS 609 EXPERIENTIAL LEARNING IN ADVANCED MEDICAL NUTRITION THERAPY

Prerequisites: NFS403 and NFS430. Applies evidence analysis process in evaluating medical nutrition therapies (MNT). Explores MNT outcomes for malnutrition MNT in acute and long term care, and community settings. Includes selected content for the certified nutrition support clinician credential: e.g., parenteral electrolytes and glucose management. Employs competency-based education (CBE). Offered every Fall semester.

NFS 612 NUTRITION COUNSELING

Prerequisite: Undergraduate coursework in nutrition counseling and medical nutrition therapy and instructor permission. Evidence-based practice in nutrition consultation related to models of cultural competence, nutrition counseling strategies, models of emotional intelligence, processes for coding and billing for nutrition services, and utilization of nutrition informatics. Employs competency-based education. Offered every spring.

NFS 615 NUTRITION EDUCATION PRACTICUM

Prerequisites: NFS 510 and instructor permission. Application of the principles of nutrition education learned in NFS 510 by designing, presenting, and evaluating a nutrition education project.

NFS 620 EXPERIENTIAL LEARNING IN NUTRITION

Prerequisites: NFS 510 or instructor permission. Applying knowledge and skills of nutrition in community health settings. Emphasis on planning, implementing, and evaluating community nutrition programs. Application of nutrition and health principles to create changes in knowledge, attitudes, behavior and health outcomes among individuals, families or target groups in community settings. Offered every semester.

NFS 634 NUTRITION AND GERONTOLOGY

Nutritional aspects of aging and individuals in later maturity.

NFS 689 METHODS OF NUTRITIONAL RESEARCH

Prerequisites: Graduate status, undergraduate coursework in nutrition research and medicine therapy, instructor permission. Advanced knowledge of nutrition research design; planning, collection, treatment, and interpretation of research data; application of nutrition research methods and statistical analysis as related to the development of a nutrition research proposal Students develop a proposal for individual research projects. Offered every spring.

NFS 690 MASTER'S PROJECT

Prerequisite: Instructor permission. A project undertaken by one or more individuals on a problem of special interest, planned and carried out with consultation and guidance from the instructor.

NFS 695 MASTER'S THESIS

Individual investigation of an original problem submitted in acceptable form according to directions given by the Graduate School.

NFS 721 THESIS/PROJECT CONTINUATION

NFS 722 THESIS/PROJECT EXTENDED

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Department of Nutrition and Food Sciences

• Nutrition and Food Sciences Undergraduate Program
• NFS Courses Descriptions
• NFS Courses by Term
• NFS Practicum, Internship and Undergrad Research
• Minor in Nutrition and Food Sciences
• NFS Departmental Awards
• Graduate Programs
• M.S. in Nutrition and Food Sciences
• M.S. in Dietetics
• Accelerated Master's Degree Program (AMP)
• PhD in Food Systems
• NFS Emeriti Faculty
• NFS Faculty Published Books
• Advising and Support
• Faculty and Staff Resources

College of Agriculture and Life Sciences

Nfs course descriptions.

NFS 1033 - What's Brewing in Food Science (3 credits)

This course will explore food science via the production of beer and other fermented beverages. Students will also identify mechanisms to modify their drinking habits.

NFS elective course.

What's Brewing in Food Sciences Syllabus

Instructor: Todd Pritchard

NFS 1034 - Food Safety for Food Service (1 credit)

This course will prepare students for the ServSafe Certification Exam. The topics include food safety and proper food handling in a restaurant setting.

NFS required course for Dietetics Concnetration

Food Safety for Food Service Syllabus

NFS 1043 - Fundamentals of Nutrition (N1) (3 credits)

The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life.

NFS required course for all concentrations

Prerequisites: High school chemistry and biology

Fundamentals of Nutrition Syllabus

Instructor: Lizzy Pope

NFS 1044 - Survey of the Field (1 credit)

Nutrition and Food Sciences introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all First-Year and transfer students.

NFS required course for all concetrations, all first year and transfer students, only offered in the fall.

Prerequisites: NFS majors only, or Instructor permission.

Survey of the Field Syllabus

NFS 1053 - Basic Concepts of Foods  (3 credits, hybrid course)

Introduces the basic concepts of food central to the disciplines of nutrition, food science and food systems. Introduces these basic concepts in the same way as everyday Americans - through the process of meal preparation.

NFS required course for Dietetics Concentration and Nutrition, Sustainability and Society Concentration

Prerequisites: NFS, FS majors and NFS minors only, or instructor permission

Basic Concepts of Food Syllabus

Instructors: Emily Barbour and Amy Finley

NFS 1072 - Kitchen Science (N2) (3 credits)

In this course, we use science to unlock the mysteries of food and cooking. We’ll explore the scientific principles that underlie culinary phenomena and apply them to explain the properties of foods and how certain food preparation techniques work. The class is structured as an integrated lecture-lab, and our laboratory activities will give you hands-on opportunities to put these scientific principles to the test in the kitchen.

NFS required course for Food Sciences Concentration.

Kitchen Science Syllabus

Instructor: Laura Almstead

NFS 1073 - D2: Farm to Table: Our Food System (D2, S1, SU) (3 credits)

This course will explore the structure and function of contemporary food systems, and connect and compare these systems to historical processes and models.

Farm to Table Syllabus

Instructor: Emily Belarmino

NFS 1990 - Wide World of Fermentation (3 credits)

This course has been developed to introduce students to many foods that are produced via the us of microbes such as yeast, molds and bacteria.

NFS Elective Course

Wide World of Fermentation Syllabus

NFS 1990 - Delve Into Dairy Foods (3 credits)

Delve into Dairy Foods is designed to provide students with an overview of the past, present, and future of dairy foods in the American diet. The course begins with a review of the scientific and societal scenarios that helped build the dairy industry in America. The role of dairy foods in human nutrition, health, and disease will be explored. The sustainability of dairy production and processing will be discussed. The final section of the course will focus on how the industry is innovating and evolving to meet consumer demands. Upon the completion of NFS 095 students will be able to describe the role of dairy in the American diet and discuss the science underlying popular and controversial topics related to dairy foods.

Delve Into Dairy Foods Syllabus

Instructor: Beth Bradley

NFS 2113 - U.S. Food Policy and Politics (3 credits)

Provides students with a systems perspective on food policies and politics across the food system. This systems course focuses on understanding the food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics.

NFS required course for Food Sciences Concentration and Nutrition, Sustainability and Society Concentration

Prerequsites: NFS 073 or CDAE 1020 or CDAE 1040

US Food Policy and Politics Syllabus

Instructor: Staff

NFS 2114 - Human Health in the Food System (3 credits)

Explores the multifaceted and evolving intersection of food systems, dietary quality, food availability and human health outcomes. Investigates how political, economic, social and cultural drivers in the food system influence human health outcomes.

NFS required course for Nutrition, Sustainability and Society Concentration

Prerequisites: NFS 1043 or NFS 1073.

Human Health in the Food System

NFS 2143 - Nutrition in the Life Cycle (3 credits)

Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors.

Prerequisites: NFS 1043.

Nutrition in the Life Cycle Syllabus

Instructor: Kelsey Rose

NFS 2153 - Principles of Food Technology (3 credits)

Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients.

NFS required course for Food Sciences Concentration

Prerequisites: NFS 1043, NFS 1053 and Chem 1580

Principles of Food Technology Syllabus

NFS 2154 - Principles of Food Technology Lab (1 credit)

Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development.

Prerequisites: NFS 2153, or concurrent enrollment in NFS 2153, Chem 1580; NFS majors only.

Principles of Food Technology Lab Syllabus

NFS 2156 - Deadly Food: Outbreak Investigations (3 credits)

Investigate how U.S. public health officials discover, investigate, and solve foodborne outbreaks. This course will introduce you to common pathogens and foods involved in outbreaks in the U.S., the laboratory and investigative methods officials use to solve the outbreaks, and the government agencies involved. The second half of the semester will focus on case studies of famous outbreaks.

Prerequisites: NFS 2153 or MMG 1010 or ASCI 1000, or instructor permission

Deadly Foods: Outbreak Investigations Syllabus

Instructor: Andrea Etter

NFS 2163 - Sports Nutrition (3 credits)

This course expands upon basic nutrition concepts by exploring the unique nutritional needs of athletes. Course topics include energy requirements for resistance and endurance athletes, principles of a balanced diet, timing and composition of pre- and post-activity meals, vitamins and minerals, ergogenic aids, hydration and unique needs for various athletic groups.

Prerequisites: NFS 1043 or Instructor permission

Sports Nutrition Syllabus

Instructor: Chris Skinner

NFS 2183 - Introduction to Biochemistry (3 credits)

Biochemistry explores the chemical reactions that make life possible. This course primarily focuses on the sets of reactions involved in metabolism of carbohydrates and lipids.

NFS required course all concetrations

Prerequisites: CHEM 1580 or CHEM 2580/2585 or acceptable coursework in organic chemistry

Intro to BioChemistry Syllabus

NFS 2195 - Foods for Planetary Health (3 credits)

This course introduces students to the key opportunities, challenges, and tradeoffs inherent to developing dietary patterns that align with planetary health. To do so, the course will incorporate the environmental, health, social, and economic pillars of sustainability in exploration of major foods, dietary patterns, and food systems. Students will learn how to evaluate different sources of information and data related to sustainable dietary patterns and engage in thoughtful discussions about key topics related to the growing interest in aligning human and planetary health. By the end of this course, students will be able to critically evaluate different strategies for developing sustainable diets both at the societal level and in their own lives.

NFS Required Course for the Nutrition, Sustainability and Society Concentration

Co-Requisite: NFS 2196 Planetary Health Foods Lab

Foods for Planetary Health Syllabus

Instructor:Ashley McCarthy

NFS 2196 - Planetary Health Foods Lab (1 credit)

This course introduces students to different strategies and important concepts involved in developing a lifetime practice of sustainable cooking. The course will consider the 4 pillars of sustainability and the key tradeoffs to consider in concert with the Foods for Planetary Health seminar course. Students are introduced to these concepts and strategies in the same way as everyday Americans – through the process of meal preparation. Thus, concepts and practices are always considered as interconnected. Finally, a major goal of this course is to have the student be able to understand and use these concepts not just in the classroom but in their home and work settings.

Co-Requisite: Foods for Planetary Health

Planetary Health Foods Lab Syllabus

Instructor:Amy Finley and Amy Trubek

NFS 1991/2991/3991 - Internship (1-3 credits for NFS 1991, 1-18 credits for NFS 2991 and NFS 3991)

Get real-world experience and course credit. Your professional experience will be jointly supervised by a faculty member and a business or community representative.

NFS 296 required course for Food Sciences Concentration

NFS 296 required course choice for Nutrition, Sustainability and Society Concentration

Prerequisites: NFS students only, NFS Dietetics Concentration students register for NFS 3890

Undergraduate Research and Internship Syllabus

Instructor: Amy Finley

NFS 2993/3993 - Independent Study (1 to 18 credits)

A course which is tailored to fit the interests of a specific student, which occurs outside the traditional "classroom/laboratory setting" under the supervision of an NFS faculty member, for which credit is awarded.  Offered at department discretion.

Prerequisites: Instructor Permission

Instructor: supervising NFS faculty member

NFS 2994/3994 - Teaching Assistantship (1-3 credits)

Undergradaute student service as a teaching assitant, usually in an introductory level course in the discipline, for which credit is awarded.  Offered at departemnt discretion.

Prerequisites: Instructor permission

NFS 2995/3995 - Undergraduate Research (1-18 credits)

Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded.  Offered at department discretion.

NFS 2995 required course choice for Nutrition, Sustainability and Society

NFS 3203 - Food Microbiology  (3 credits)

Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food.

Prerequisites: NFS 2153 or Instructor permission.

Co-Requisites: NFS 3204

Food Microbiology Syllabus

NFS 3204 - Food Microbiology Lab (1 credit)

Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products.

Prerequisites: NFS 2153, NFS 2154, or Instructor permission.

Co-requisites: NFS 3203

Food Microbiology Lab Syllabus

Instuctor: Andrea Etter

NFS 3205 - Functional Foods: Principles and Technology (3 credits)

Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food.

Pre/Co-requisties: NFS 2153, NFS 2154, or Instructor permission.

Functional Foods Syllabus

NFS 3223 - Nutrition Education and Counseling (3 credits)

Use of appropriate education theory, techniques, and media in nutrition education and counseling theories and negotiation, interviewing and counseling skills in individual and group counseling.

NFS required course for Dietetics Concentration

Pre/co-requisites: NFS 1043, NFS 1053, NFS 2143

Nutritional Education and Counseling Syllabus

NFS 3243 - Advanced Nutrition (3 credits)

Study of nutrients and their specific functions in metabolic process integrating cellular physiology, biochemistry, and nutrition.

Prerequisites: NFS 1043; NFS 2183; ANPS 1190; Junior standing.

Advanced Nutrition Syllabus

NFS 3250 - Foodservice Systems Management (4 credits)

This course provides an overview of the management practices utilized to direct, operate and control foodservices. The course focuses on the role and competencies of the Registered Dietitian (RD) working in these environments. Students will gain an understanding of volume food production and service through a series of problem-based learning activities as well as didactic coursework.

Prerequisites: BSAD 1610 or CDAE 2580; BSAD 2300; minimum Junior standing; NFS and MSD majors only.

Foodservice Systems Management

NFS 3254 - Global Food Safety (3 credits)

An overview of food safety issues, policies and opportunities around the globe, with a focus on bacterial, viral and parsite-based food safety challenges.

NFS required course choice for Nutrition, Sustainability and Society Concentration

Prerequisites: NFS 2113 or NFS 2114 and NFS 2153 or MMG 1020 or MMG 2010

Global Food Safety Syllabus

NFS 3260 - Clinical Nutrition 1 (3 credits)

This course focuses on understanding various disease conditions and how different food patterns relate to the prevention and management of common diseases. The Nutrition Care Process will be used throughout, and the importance of interprofessional practice as well as the dietitian's role on the healthcare team will be emphasized.

Prerequisites: NFS 2143, NFS 3243, Senior standing

Clinical Nutrition 1 Syllabus

NFS 3261 - Clinical Nutrition 2 (3 credits)

This course builds further understanding of various disease conditions and how different food patterns relate to the prevention and management of common diseases. For specific disease states students will examine how diet should be modified to prevent, treat, or manage the disease condition.

Prerequsites: NFS 3260

Clinical Nutrition 2 Syllabus

NFS 3262 - Community Nutrition (3 credits)

Study of U.S. public health nutrition policies, programs and practices. Emphasis on community nutrition program planning including needs assessment, intervention development and evaluation.

Prerequisites: junior or senior standing

Community Nutrition Syllabus

Instructor: Trishnee Bhurosy

BIOC 3063 - Nutritional Biochemistry (3 credits)

A special emphasis of this course is the biochemistry of all of the vitamins and some of the major minerals and microminerals important for human nutrition. In addition there is special emphasis on important metabolic pathways in the context of various popular diets such as the “Atkins Diet” and “Mediterranean Diet”, and how these pathways are altered in response to a change in diet. As such, this course also describes the chemistry, biology, and nutriture of carbohydates, proteins, and lipids that are important to the various types of diets that are discussed.

Prerequisites: NFS 2183, BIOC 3001 or BIOC 3005

Nutritional BioChem Syllabus

Instructor: Robert Hondal

NFS 3283 - HACCP: Theory and Application (3 credits)

This course addresses the development of a HACCP plan. Requirements of both the USDA-FSIS and FDA are examined. A mock HACCP plan will be developed.

NFS required course for Food Sciences Concetration

Prerequisites: NFS 3203 and instructor permission.

HAACP Syllabus

NFS 3890 - Community Practicum (1 to 6 credits)

A required component of the curriculum for NFS Dietetics Concentration that is an on-site supervised work experience combined with a structured academic learning plan directed by an NFS faculty member, for which academic credit is awarded.

Prerequisites: NFS Dietetics Concentration only (not offered for graduate credit)

Community Practicum Syllabus

NFS 3990 -  Food Product Production and Analysis (3 credits)

Food Product Development and Analysis is designed for seniors and graduate students who are majoring in food science. In this course, lectures and practical laboratory exercises will be offered to formulate food products, determine and analyze the physical properties, quantify the content of functional components using different analytical protocols.

Food Product Production and Analysis Syllabus

Instructor: Mingruo Guo

NFS 4245 - Nutrition for Global Health (GC1) (3 credits, online course)

This course is designed to expose students to contemporary issues in public health nutrition in a global setting, with an emphasis on maternal and child nutrition in low- and middle-income countries. The course has a particular focus on the interplay between demographic, nutritional, and epidemiologic transitions.

Prerequisite: Senior Standing

Nutrition for Global Health Syllabus

NFS 4286 - NFS Senior Seminar - Dietetics Concentration (1 credit)

Transitioning from college to the next step in a nutrition career is very exciting, but can also be confusing and stressful.  This course is designed to help you through the process if identifying what you'd like to do with your dietetics degree after graduating from UVM and completing the required materials for that opportunity. The course will involve self-reflection, goal setting, applied writing, interview simulation and menorship from Dr. Lizzy as well as UVM MSD students and previous graduates.

Prerequisites: Senior NFS Dietetics Concentration student

Dietetics Senior Seminar Syllabus

NFS 4286 - NFS Senior Seminar - Food Sciences Concentration (1 credit)

Food industry is always looking for scientists for food quality control, operation management, processing, research and development, marketing and distribution.  Food Science is an applied science. Students majoring in the filed should have hands-on, real industrial settings to learn problem solving knowledge in food science, including general knowldge of the industry, markey trend, new products delvelopment and food quality control.

NFS required course fro Food Sciences Concentration

Prerequisites: Senior NFS Food Sciences Cocentration student

Food Science Senior Seminar Syllabus

NFS 4286 - NFS Senior Seminar - Nutrition, Sustainability and Society Concetration (1 credit)

NFS required course for Nurtition, Sustainability and Society Concentration

Prerequisites: Senior Nutrition, Sustainability and Society Concentration student

NSS Senior Seminar Syllabus

Instructor: Meredith Niles

NFS 5253 - Food Regulation (3 credits, online course)

Comprehensive examination of U.S. food laws and regulations and their relationships to the safety of the U.S. food supply. Focus on how food-related laws and regulations are enacted and enforced, through detailed examination of selected food regulation topics.

Prerequisite: Senior or Graduate Standing

Food Regulation Syllabus

Instructor: Stephen Pintauro

NFS 5254 - Global Food Safety (3 credits)

 An overview of food safety issues, policies and opportunities around the globe, with a focus on bacterial, viral and parsite-based food safety challenges.

NFS 6000 - Social and Behavioral Nutrition (3 credits, online course)

This course will examine health from a psychosocial and social ecologic framework, examining how individual and interpersonal factors interact to influence health. Health education and health promotion theories will also be discussed, and their application to public interventions that aim to modify one or more levels of the social ecologic model will be analyzed using examples from the published literature. This course will follow an online synchronous seminar format with student presentations and critiques of readings, interactive lectures, group work, and active discussion.

Prerequisite: Graduate Standing

Social and Behavioral Nutrition Syllabus

NFS 6100 - MSD Journal Club (2 credits, online course)

Critical review and integration of scientific information and research into practice. Topics of emphasis will include nutrition, sustainable and resilient food systems, organizational and professional values of diversity, equity, inclusion and access, food security and malnutrition, as well as, chronic disease prevention and management.

Prerequisites: MSD students only.

MSD Journal Club Syllabus

NFS 6110 - Supervised Practice I (4 credits, online course)

Through lecture, discussion, presentations and practical experience, students develop competencies in clinical dietetics, community nutrition and food service management.

Supervised Practice I Syllabus

Instructor: Farryl Bertmann

NFS 6120 - Supervised Practice II (4 credits, online course)

Supervised Practice II Syllabus

NFS 6130 - Evidence Based Practicum Project (2 credits, online course)

Solutions, data collection and analysis, writing and presenting the results and conclusions of a research problem.

Prerequisites: completion of first year in MS in Dietetics program.

MSD Evidensed Based Practice Project Syllabus

NF S 6350 - Nutrition and Food Sciences Seminar (1 credit)

This one credit seminar course focuses on research intended to address challengesand opportunities in contemporary nutrition and food sciences. This will be donethrough weekly presentations of on-going research by Nutrition and Food Sciences graduate students, undergraduate students and Department faculty. 

NFS Seminar Syllabus

NFS 6362 - Intro to Research Methods (3 credits)

Basic introduction to research methods at the MS level, including formulation of a research question and hypothesis, literature searching and preparation of a literature review, analytical methods and experimental design, data analysis and presentation, and journal article publication.

Prerequisites: AMP accepted students and graduate students

Intro to Research Methods Syllabus

Instructor:

NFS 6391 - Master's Thesis Research (credits as arranged)

NFS MS graduate students undertake a problem of original research under the supervision of an NFS graduate faculty member as their advisor. At the conclusion of their research the student must present and defend successfully a thesis which embodies the results of the work and demonstrates the capability for independent research.

Instructor: NFS Thesis Faculty Advisor

NFS 6392 - Master's Project Research (3-6 credits)

NFS AMP MS graduate students undertake a final project under the supervision of their NFS graduate faculty advisor. Students will present an oral presentation on their final project during their final semester.

Instructor: NFS Project Faculty Advisor