Courses

120 Medical Terminology (2)

This class is a study of basic medical terminology, including abbreviations and symbols, used in medical writing and documentation.  A programmed learning approach will be used to emphasize learning word parts for constructing and analyzing terms.  Emphasis is placed on spelling, definition, proper use and pronunciation.  Classroom experiences will include case studies, simulations and practical writing exercises to demonstrate and practice application. Spring.

125 Concepts of Nutrition Science (4)

Basic concepts of nutrition are introduced emphasizing the role of nutrition in health.  Topics include: proteins, carbohydrates, fats, vitamins, and minerals; energy balance and weight control; eating disorders; sports nutrition and fitness; and food safety.  Students are provided the opportunity to assess their own nutritional status through computerized diet analysis, cholesterol screening, study of body composition, and a variety of hands-on experiences in the lab setting.  Laboratory. Fall and Spring. Registered Student Web page

220 Exploring Weight Issues: Obesity and Eating Disorders (2)

This course will examine the diagnostic criteria and current prevalence of obesity and eating disorders (ED) including anorexia nervosa and bulimia nervosa.  The course will explore the multi-factorial causes and consequences of obesity and eating disorders, and the latest clinical treatment options, including an in-depth look at the theory and evidence behind many of the popular diets.  The last section of the course will discuss prevention strategies for ED and obesity, and include novel public health approaches to obesity. Prerequisite: 125. Fall.

225 Experimental Food Science (4)

A laboratory-based foods course, which examines the underlying principles of chemistry, biology, and physics that influence food quality.  Employing the scientific methods, students observe the effects of modifying ratios and types of ingredients, as well as altering preparation methods on a variety of food products.  Emphasis is placed on classic culinary techniques in the preparation of food, and sensory and objective evaluation of the results of food experiments.   Issues in food safety, technology, and biotechnology are discussed throughout the course. Laboratory. Fall.

230 Cultural Foods (2)

The meaning and significance of food in different cultures will be identified by exploring the way that climate, ethnicity, gender, socioeconomic status and religion influence food choices and preferences.  A special focus will be placed on how food impacts health and nutritional status of various populations.  The experience of tasting foods and practicing food preparation techniques from a variety of tranditions will be part of the class.  Prerequisites:  None.  Fall.

271 Individual Learning Project (1-4)

Supervised reading or research at the lower-division level. Permission of department chair required. Consult department for applicability towards major requirements. Not available to first-year students.

305 Leadership in Dietetics (2)

This supervised practice course focuses on the application of the knowledge and skills needed to promote effective nutrition services to the public.  Experiences include community nutrition projects, implementing health promotion and disease prevention projects, providing nutrition education, engaging in legislative activities, and exploring the health care delivery system.  Leadership and team skills are emphasized.  Prerequisite:  NUTR 125, 323, and 341.  Intended for Coordinated Program in Dietetics majors only.   Fall.

323 Public Health: Infancy Through Aging (4)

Study of nutrition and human growth and development including pregnancy, lactation, infancy, childhood and adolescence. Physiological, psychological, and chronic degenerative conditions associated with aging and related nutritional implications are examined. An epidemiological approach is utilized to examine relationships between diet, disease, and health status; implications for public health policy; and existing federal, state, and community programs.  Prerequisite 125. Spring.    

330 Nutritional Biochemistry and Assessment (Macronutrients) (4)

Physiological function and biochemical roles of the major nutrients, carbohydrates, lipids and proteins are addressed. The mechanism of action, functions, and interrelationships of hormones, enzymes, and other "modulators" are explored through advanced study of the biosynthetic and energy-producing pathways of central metabolism.  The laboratory will emphasize research design and techniques for determining nutritional status.   Students will learn how to formulate hypothesis, design experiments, collect data, measure and interpret nutritional assessment parameters, integrate and analyze information, answer research questions, and draw appropriate conclusions. Laboratory. Prerequisites: NUTR 125, CHEM 105 or concurrently with CHEM 235. Fall.

331 Exercise Nutrition and Supplements (4)

The specific nutritional needs of the athlete and physiological consequences of nutrient deficiencies are discussed. The class emphases the biochemical roles of ergogenic aids, vitamins, and minerals and herbal products.  Laboratory experiments provide students with the opportunity to be both subject and researcher as they design experiments, collect data and interpret results. Laboratory. Prerequisite: NUTR 125 and CHEM 105 or concurrently with CHEM 236. Spring.

333 Medical Nutrition Therapy - Chronic Disease (4)

The course provides and overview of the role of the diet and nutrition in the management and treatment of selected diseases.  Class theory will emphasize why diet is altered in response to certain pathologies.  Topics:  nutrition screening and assessment, nutrient/drug interactions, cardiovascular diseases, weight management and eating disorders, diabetes, food allergy, nutritional anemias, special nutrition concerns of the geriatric and pediatric population, nutrition and neurological/psychiatric disorders, selected topics in alternative medicine.   Prerequisites: NUTR 125,  323, 330 and background in physiology and/or permission of instructor.  Spring.

335 Clinical Applications of Nutrition. (4)

This course introduces the basic concepts of nutrition for students pursuing a non-dietetic or non-nutrition health care profession. The first half primarily provides an overview of the function of the major macro-nutrients and micro-nutrients, including the principles of how nutrients are absorbed, digested and metabolized. The second half of the course emphasizes the role of diet in the management and treatment of a variety of common clinical conditions. The aim is to provide the learner with an understanding of the principles of some of the common dietary interventions. Prerequisites: BIOL 214 and NRSG 207. Spring.

337 Medical Nutrition Therapy - Critical Care (4)

The course presents and overview of the role of diet and nutrition in the management and treatment of selected conditions and diseases. Class theory will emphasize how diet is altered in response to certain pathologies, and will cover the fundamentals of nutrition support. Topics: renal disease, nutrition and immunity, cancer, HIV/AIDS, critical care nutrition, nutrition support, gastrointestinal diseases, pulmonary disease, ethical issues related to nutritional care.   Prerequisites: NUTR 125, 323, 330 and background in physiology and/or permission of instructor. Fall.

341 Nutrition Education (2)

The course examines the principles and theories of effective nutrition education.  Using the principles and theories, students develop nutrition education presentations for adults and children, create public displays, write nutrition articles and materials, and use and evaluate media.   Prerequisites:  NUTR 125 and 323.  Spring.

342 Interviewing and Counseling Skills (2)

The course examines the principles and theories that provide a framework for successfully influencing behavior and motivating behavior change.  Basic concepts of counseling theory, methods, and interviewing strategies are addressed.  The laboratory provides experiences through case studies and simulations to develop skills in interviewing and counseling in a variety of settings.  Prerequisites:  NUTR 125 and 323.  Fall.

343 Food Production and Procurement (4)

The principles of food planning and production, menu planning, procurement, service and distribution, sanitation and safety, facility management including layout and design and equipment selection are addressed using a system approach to food service operations.    Significant hands-on quantity food production laboratory experiences will take place in the large-scale kitchens of CSB/SJU and the surrounding community.  A final class catering project will reflect a culmination of the theory discussed throughout the course and the experience gained in supervised practice. Laboratory. Prerequisite: NUTR 225. Spring.

345 Entrepreneurship and Management Systems in Food Industry (4)

An overview of the principles that have led to current models of leadership and management philosophies in the rapidly changing food and nutrition organizations today. Students apply the following theoretical concepts to actual problems: paradigms and societal transformations; systems theory; ethics and social responsibility; functions of management to include (1) planning, decision-making, communication, and marketing, (2) organizing structures, (3) leadership and organizational change, (4) human resource management with unique opportunities for leadership skills. Prerequisites: 125, 225, and 343. Spring.

371 Individual Learning Project (2-8)

Supervised reading or research at the upper-division level. Permission of department chair and completion and/or concurrent registration of 12 credits within the department required. Consult department for applicability towards major requirements.

380 Nutrition Research (1-8)

Independent student research and seminar.  Students take the research seminar fall and spring semester of their junior year, and design their own project in consultation with a faculty moderator.    Prerequisites: NUTR 330.  A minimum of 6 credits (including seminars) is required.   May be repeated for up to 8 credits.

398 Honors Senior Essay, Research or Creative Project (4)

Required for graduation with "All-College Honors" and "Departmental Distinction in Nutrition."  Prerequisite: HONR 396 and approval of the department chair and director of the Honors Program. For further information see HONR 398.