College of Agriculture & Natural Resources
Nutrition & Food Science


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NFSC 100 Elements of Nutrition (3)Fundamentals of human nutrition. Nutrient requirements related to changing individual and family needs.

NFSC 103 Nutrition and Sports Performance (3) Nutrition and Sports Performance would give students a brief overview of positive health-related outcomes of a physically active lifestyle. Students would design a fitness regimen and be able to describe when and how glycogen, blood glucose, fat, and protein are used to meet energy needs during different types of physical activity. They would be able to differentiate between anaerobic and aerobic use of glucose, and identify advantages and disadvantages of each. This course would outline how to estimate and athlete's calorie need and discuss the general principles for meeting overall nutrient requirements in the training diet. The problems associated with rapid weight loss by dehydration and the importance of water and/or sports drinks during exercise would be examined. An understanding of the importance of staying well-nourished with carbohydrate, protein, and various vitamins and minerals before, during, and after training would be discussed.

NFSC 112 Food: Science and Technology (3) Two hours of lecture and one hour of discussion/recitation per week. Introduction to the realm of food science, food technology and food processing. An overview of the largest industry in the U.S. with emphasis on the science of food and the technology of food preservation from harvest through processing and packaging to distribution and consumer utilization.

NFSC 220 Diet: Is it a cause or a solution (3) If diet is a very straightforward topic; then why and how does this simple matter result in complicated health problems? Diet can provide a simple solution to numerous health issues. So, why do many people fail to follow this seemingly simple solution and still suffer from obesity and other diet-related diseases? Diet is a topic that most people know but few people understand. In addition, diet has become one of the most important lenses for looking at a variety of social, economic, and cultural issues. Since the concept of diet is continuum and has multifaceted aspects, we need to understand it in broad and multidisciplinary perspectives including social, cultural and economic aspects.

NFSC 315 Nutrition During the Life Cycle (3)Prerequisite: NFSC100 or NFSC200. Formerly NUTR 315. A study of how development throughout life, including prenatal development, pregnancy, lactation, adolescence and aging, alter nutrient requirements. Students will apply this knowledge to the dietary needs and food choices of these different groups.

NFSC 350 Foodservice Operations (5) Three hours of lecture and five hours of laboratory per week. Prerequisite: NFSC250. Pre- or corequisite: BSCI223. Corequisite: BMGT364. For Dietetics majors only. Introduction to management. Responsibilities in quantity food production and purchasing in a foodservice operation. Laboratory experience in planning, preparation, and service of meals which meet the nutritional needs of the consumer.

NFSC 380 Methods of Nutritional Assessment (3) Two hours of lecture and three hours of laboratory per week. Prerequisite: NFSC315. Corequisite: BCHM461. For NFSC majors only. Methods of assessing human nutritional status of populations and individuals. These methods include dietary, anthropometric, clinical evaluations and biochemical measurements.

NFSC 386 Experiential Learning (3-6)Prerequisite: permission of department. Formerly FDSC386 and NUTR386. Junior standing.

NFSC 388 Honors Thesis Research (3-6)Prerequisite: admission to AGNR Honors Program. Repeatable to 6 credits if content differs. Undergraduate honors thesis research conducted under the direction of an AGNR faculty member in partial fulfillment of the requirements of the College of AGNR Honors Program. The thesis will be defended to a faculty committee.

NFSC 398 Seminar (1) Formerly FDSC 398. Presentation and discussion of current literature and research in food science.

NFSC 399 Special Problems in Food Science (1-3) Formerly FDSC 399. Designed for advanced undergraduates. Specific problems in food science will be assigned.

NFSC 412 Food Processing Technology (4)Three hours of lecture and three hours of laboratory per week. Prerequisites: CHEM243; and NFSC431; and NFSC434; and ENBE414. Corequisites: NFSC421 and NFSC423. Recommended: MATH220. Formerly FDSC 412. Provides in-depth study of the major industrial modes of food preservation. It integrates aspects of the biology, microbiology, biochemistry and engineering disciplines as they relate to food processing technology and food science.

NFSC 414 Mechanics of Food Processing (4)Three hours of lecture and one hour of laboratory per week. Prerequisite: PHYS121. Credit will be granted for only one of the following: ENBE414 or NFSC414. Formerly ENBE 414. Applications in the processing and preservation of foods, of power transmission, hydraulics, electricity, thermodynamics, refrigeration, instruments and controls, materials handling and time and motion analysis.

NFSC 421 Food Chemistry (3) Prerequisite: BCHM461. Basic chemical and physical concepts are applied to the composition and properties of foods. Emphasis on the relationship of processing technology to the keeping quality, nutritional value, and acceptability of foods.

NFSC 422 Food Product Research and Development (3) One hour of lecture and four hours of laboratory per week. Prerequisite: permission of department. Senior standing. For FDSC majors only. Formerly FDSC 422. A capstone course for FDSC majors. A study of the research and development of new food products. Application of food technology, engineering, safety and packaging are integrated by teams of students to develop a new food product from concept to pilot plant scale-up. Students will travel to nearby food processing plants on two to four Saturdays during the semester.

NFSC 423 Food Chemistry Laboratory (3) Four hours of laboratory per week. Pre- or corequisite: NFSC421. Analysis of the major and minor constituents of food using chemical, physical and instrumental methods in concordance with current food industry and regulatory practices. Laboratory exercises coincide with lecture subjects in NFSC421.

NFSC 425 International Nutrition (3)Prerequisite: course in basic nutrition. Nutritional status of world population; consequences of malnutrition on health and mental development; and local, national, and international programs for nutritional improvement.

NFSC 430 Food Microbiology (3) Prerequisite: BSCI233 or equivalent. Also offered as ANSC430. Credit will be granted for only one of the following: ANSC430. Formerly FDSC 430. A study of microorganisms of major importance to the food industry with emphasis on food-borne outbreaks, public health significance, bioprocessing of foods, disease control, and the microbial spoilage of foods.

NFSC 431 Food Quality Control (4) Three hours of lecture and two hours of laboratory per week. Definition and organization of the quality control function in the food industry; preparation of specifications; statistical methods for acceptance sampling; in-plant and processed product inspection. Instrumental and sensory methods for evaluating sensory quality, identity and wholesomeness and their integration into grades and standards of quality. Statistical Process Control (SPC).

NFSC 434 Food Microbiology Laboratory (3) One hour of lecture and five hours of laboratory per week. Pre- or corequisite: NFSC430. Also offered as ANSC434. Credit will be granted for only one of the following: NFSC434 or ANSC434. Formerly FDSC 434. A study of techniques and procedures used in the microbiological examination of foods.

NFSC 440 Advanced Human Nutrition (4) Four hours of lecture per week. Prerequisites: NFSC100 or NFSC200; and BCHM462; and BSCI440. A critical study of physiologic, molecular and metabolic influences on utilization of carbohydrates, lipids, proteins, vitamins, macro-and micro- minerals, and nonnutritive components of food. Interactions of these nutrients and food components will be examined relative to maintaining health.

NFSC 450 Food and Nutrient Analysis (3) One hour of lecture and four hours of laboratory per week. Prerequisites: NFSC100 or NFSC200; and BCHM461. Formerly NUTR 450. Methods and practices of the analysis of foods and nutrients. An overview of the principles and basic mechanisms used in many of the analytical procedures commonly used in food and nutrition research. Emphasis will be placed on hands-on development of skills necessary to complete each analytical procedure; and on the accurate and concise description of the methodology and results from their application and on the regulations governing food analysis for nutritional labeling.

NFSC 460 Medical Nutrition Therapy (4) Three hours of lecture and two hours of laboratory per week. Prerequisites: NFSC380 and NFSC440. Formerly NUTR 460. Modifications of the normal adequate diet to meet human nutritional needs in acute and chronic diseases and metabolic disorders.

NFSC 470 Community Nutrition (3) Two hours of lecture and three hours of discussion/recitation per week. Prerequisites: NFSC100 or NFSC200; and NFSC315. Formerly NUTR 470. Perspectives underlying the practice of nutrition services in community settings. Assessment of needs, program planning and evaluation. Programs and strategies to meet nutrition needs outside the acute care setting, such as nutrition education and food assistance. National nutrition policy and federal initiatives in nutrition will be examined. Students will be required to travel to local community nutrition sites during the semester.

NFSC 490 Special Problems in Nutrition (2-3)Prerequisites: NFSC440 and permission of department. Individually selected problems in the area of human nutrition.

NFSC 491 Issues and Problems in Dietetics (3)Five hours of lecture per week. Prerequisite: NFSC350 and permission of department. Corequisite: NFSC460. Senior standing. For DIET majors only. A capstone course for dietetics majors. Students will integrate knowledge and theory of nutrition, food, management, psychology, and social behaviors necessary to support quality dietetic practice. Working in teams, students will participate in case studies, simulated situations and community projects. Individuals and groups will present cases as well as papers on published research.

NFSC 498 Selected Topics (1-3) Prerequisite: permission of department. Repeatable to 6 credits if content differs. Selected current aspects of food.

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