190 Personal Nutrition (3)
Basic research-based nutrition concepts applied to assessment and adjustment of personal nutrition habits; critical evaluation of nutrition information and influences on dietary patterns.
231 Food Science (4)
Scientific principles of food preparation; effect of preparation practices on food quality and nutrient retention; storage and preservation principles. 3 Lecture, 3 Lab.
300 The Science of Nutrition (3)
An introduction to the principles of a healthful diet and weight control in comparison to current trends in eating behaviors and food production. 3 in-class laboratory sessions during four 75-minute class periods.
310 Food, Nutrition, and Culture (3)
Exploration of the role of cultural diversity in formation of food habits with focus on changes in U.S. dietary patterns related to global cultural plurality. (P6)
320 Nutrition in Athletics (3)
Students will learn to integrate basic concepts of nutrition, energy metabolism and exercise physiology to understand nutritional requirements in exercise.
330 Human Nutritional Needs (3)
Principles of nutrition; needs throughout the life cycle; selection of well-balanced diets for health and well-being.
334 Nutritional Applications (2)
Applications of the principles of nutrition to diet planning, nutrient analysis, including computer-aided analysis, and nutritional assessment and counseling. PREQ: 330.
338 Normal and Therapeutic Nutrition (3)
Principles of normal human nutrition, altered nutrient requirements of disease states, and medical nutrition therapy. PREQ: BIOL 292, CHEM 133.
340 Community Nutrition (2)
Application of nutrition principles to planning funding implementation, monitoring and evaluation of community nutrition programs and activities. PREQ: 330.
389 Cooperative Education in Nutrition (1 or 3, R15)
See Cooperative Education Program.
431 Food Preservation (3)
Principles and procedures for food preservation; home methods, principles of home food sanitation and spoilage, food storage techniques. PREQ: 231 or permission of instructor. 2 Lecture, 2 Lab.
432 Institutional Food Systems (3)
Functions of management applied to food service systems; emphasis on food service equipment, layout and design, menu development, procurement, and production management.
433 Research Methods in Nutrition (3)
Standard procedures for nutrient analysis, including proximate analysis of foods; introductory experimental design and methodology. PREQ: 231; MATH 170 or PSY 251. COREQ: 436. 2 Lecture, 4 Lab.
434 Experimental Methods of Foods (3)
Advanced food science principles and techniques of sensory and objective evaluation of foods. PREQ: 231; CHEM 133. 2 Lecture, 4 Lab.
436 Advanced Human Nutrition (4)
Normal nutrition related to biochemical and physiological functioning; interrelation-
ships of nutrients and their effect on body needs. PREQ: 334; BIOL 292; CHEM 133. COREQ: 433.
437 Diet Therapy (4)
Mechanisms by which food contributes to maintenance of health, prevention of disease, and correction of nutritional disorders. PREQ: 436. COREQ: 439.
439 Introduction to Professional Practice (3)
Introduction to professional ethics, conduct in patient care, utilization of laboratory values, nutritional assessment, and dietary management. COREQ: 437. 2 Lecture, 3 Clinical.
480 Independent Study in Nutrition (1-3, R6)
PREQ: Permission of instructor.
483 Internship (3, 3, 3)
484 Integration of theory and practice in a setting appropriate to the student's career field.
485 S/U grading. PREQ: Permission of instructor. 9 hours per week per course.
495 Seminar in Nutrition (1)
Student presentations on current topics in nutrition. PREQ: 436.
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Last updated: 5/18/2004.
Copyright 2004 by Western Carolina University .