07-08 Undergrad Catalog | Nutrition, Dietetics, and Food Science

Undergraduate Courses

100. Essentials of Human Nutrition. (3:3:0) F, W, Sp

Food-oriented study of nutrition facts and principles as a basis for dietary choices; consequences of choices; scientifically examining controversial topics.

191. Introduction to Food Science. (1:1:0) F, W

Guest lectures and exposure to vocations in food science.

200. Nutrient Metabolism. (3:3:0) F, Sp Prerequisite: NDFS 100 and organic chemistry, or concurrent enrollment.

Chemical structures of nutrients; their food sources, requirements, digestion, absorption, transport, metabolism, functions, storage, and excretion; metabolic consequences of nutrient deficiencies, interactions, imbalances, and toxicities.

201. Nutrition and Prevention of Chronic Disease. (2:2:0) W Prerequisite: NDFS 100.

Role of dietary choices in preventing or ameliorating chronic diseases. Examples of dietary interventions.

203. International Agriculture and Nutrition. (2:2:0) W

Causes of malnutrition and agricultural solutions.

250. Essentials of Food Science. (3:3:0) F, W, Sp Prerequisite: organic chemistry or concurrent enrollment; and concurrent enrollment in NDFS 251.

Overview of food science, including chemical, physical, and microbiological principles related to food processing, storage, and utilization. Current issues in food science.

251. Essentials of Food Science Laboratory. (1:0:3) F, W, Sp Prerequisite: concurrent enrollment in NDFS 250.

Laboratory experience in the chemistry of changes occurring during food processing, storage, and utilization.

290. Introduction to Dietetics. (1:1:0) F

The profession of dietetics; exposure to specialty areas through guest lectures.

292R. Fieldwork in Dietetics. (0.5–2:Arr.:Arr. ea.) F, W, Sp, Su Prerequisite: instructor's consent.

Fieldwork for international students.

300. Clinical Nutrition 1. (4:4:0) F Prerequisite: NDFS 200; physiology, biochemistry; dietetics major status.

Nutritional assessment and medical nutrition therapy across disease states.

305. Nutritional Implications of Disease. (4:4:0) For nutritional science majors. W Prerequisite: NDFS 200; PDBio 305; Chem 281 or 481 or equivalent; or instructor's consent.

Nutritional assessment and medical nutrition therapy across disease states.

310. Sports Nutrition. (2:2:0) F, Sp Prerequisite: NDFS 100, PDBio 305.

Scientific basis for the role of nutrition in human performance. Critical evaluation of popular practices; making optimal food choices for physical activity.

330. Comparative Animal Nutrition. (3:3:0) W

Comparative digestion, absorption, and utilization of nutrients and nutritional applications of domestic, pet, and wildlife species.

350. Food Analysis. (4:3:3) W Prerequisite: Chem 351, 352, 353; NDFS 250, 251.

Principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analysis of food and food ingredients.

355. Food Process Engineering. (4:3:3) W Prerequisite: Phscs 105 and calculus.

Mass and energy balances, thermodynamics, fluid flow, heat and mass transfer; unit operations in food processing, including thermal processing, frying, irradiation, refrigeration, freezing, and dehydration.

356. Clinical Nutrition 2. (3:3:0) W Prerequisite: NDFS 300.

Medical nutrition therapy across disease states; continuation of NDFS 300.

361. Food Microbiology. (3:2:3) F Prerequisite: MMBio 221, 222; or equivalents.

Pathogenic and spoilage microorganisms in foods and their control. Beneficial microorganisms in food systems. Influence of the food system on growth and survival of microorganisms.

362. Food Commodity Processing. (3:2:3) F Prerequisite: Phscs 105, MMBio 221, 222, Chem 106, 107.

Characteristics of raw food material; principles of food preservation and food processing techniques; packaging materials and methods; sanitation and water and waste management.

374. Food Production Management. (2:2:0) F Prerequisite: NDFS 200, 250, 251.

Managing processes and techniques of quantity food production in commercial and institutional food systems.

375. Food Production Management Laboratory. (2:0:8) F, W Prerequisite: NDFS 374 or concurrent enrollment.

380. International Nutrition and Health. (3:3:0) W even yr. Prerequisite: NDFS 200 or instructor's consent.

Causes and consequences of nutrient deficiencies common in developing countries. Appropriate interventions to prevent or treat malnutrition.

390R. Special Topics in Food Science and Nutrition. (1–3:Arr.:0 ea.)

Topics vary.

394. Nutrition Research Fundamentals. (1:1:0) F Prerequisite: NDFS 200 or instructor's consent.

Design and protocols for and ethics of research with human subjects and animals. Scientific literature searches and presentations.

399R. Academic Internship. (1–9:Arr.:Arr. ea.) F, W, Sp, Su Prerequisite: instructor's consent.

Off-campus work experience sponsored by industrial, government, or academic institutions.

400. Community Nutrition. (3:3:4) F Prerequisite: dietetics major or NDFS 200 or 201.

Public health nutrition applied to community programs.

401. Community Nutrition Fieldwork. (0.5:0:2) F Prerequisite: NDFS 300, concurrent enrollment in NDFS 400, and dietetic major status.

Experience in public health and community nutrition programs.

405. Nutrition Assessment Lab. (0.5:0:3) F on blk. Prerequisite: NDFS 300, 356.

Developing skill in anthropometric, biochemical, clinical, and dietary parameters of nutritional assessment.

424. Nutrition Through the Life Cycle. (2:2:0) W Prerequisite: NDFS 300 or 305 or instructor's consent.

Dietary recommendations for pregnancy and lactation; infant feeding; nutritional requirements, diet, and health concerns of preschoolers, school-age children, adolescents, and the elderly.

435. Nutritional Biochemistry. (4:4:0) F, W Prerequisite: NDFS 200; PDBio 305; biochemistry or equivalent.

Metabolic interrelationships among nutrients.

440. Teaching Methods in Dietetics. (3:3:0) F

Learning settings, learning theory; curriculum development and dissemination for dietetics majors.

445. Food Service Systems. (3:3:0) W Prerequisite: NDFS 374.

Input, transformation, and output in the food service system; emphasizes procurement, production, service, and sanitation.

450. Food Chemistry. (3:3:0) F Prerequisite: NDFS 250, 251.

Structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients, and food additives. Chemistry of changes occurring during processing, storage, and utilization.

458. Management in Dietetics. (3:3:0) F Prerequisite: NDFS 445.

Management cycle and theory applied to clinical and administrative dietetics.

462. Food Regulations and Quality Assurance. (2:2:0) F Prerequisite: Stat 221, NDFS 250, 251.

Federal and international food regulations and methods of assuring food quality.

464. Food Sensory Evaluation. (1:0:3) W Prerequisite: NDFS 200, 350, 355, 361, 362, 450, 462, or concurrent enrollment; concurrent enrollment in NDFS 465.

Analytical and affective methods of assessing sensory properties of food using statistical methods. Laboratory experience in sensory research and techniques. Integrative capstone course.

465. Food Product Development. (3:1:6) W Prerequisite: NDFS 200, 350, 355, 361, 362, 450, 462, or concurrent enrollment; concurrent enrollment in NDFS 464.

Integration and application of food science principles to develop new food products. Laboratory experience in food product design and development. Integrative capstone course.

466. Advanced Dietetics Practice. (3:3:0) W Prerequisite: NDFS 356, 445.

Skill development in specialized topics of medical nutrition therapy and administrative dietetics.

475. Research Methods in Dietetics. (2:2:0) W Prerequisite: concurrent enrollment in NDFS 466.

Research techniques in a variety of dietetics practice areas.

490. Professionalism Seminar. (2:2:0) W Prerequisite: senior status in dietetics program.

Issues in professional practice.

491. Internship Preparation. (1:1:0) F Prerequisite: senior status in dietetics program.

Selecting internship sites and preparing dietetic internship application packet.

492. Fieldwork in Nutrition, Dietetics, or Food Science. (1–8:0:24) Sp, Su Prerequisite: 12–15 credit hours in nutrition, dietetics, and food science; instructor's consent.

494R. Undergraduate Research in Nutrition, Dietetics, or Food Science. (1–3:0:9 ea.) F, W Prerequisite: instructor's and department chair's consent; 14 hours of nutrition, dietetics, and food science courses.

Mentored research experience or library thesis.

500-Level Graduate Courses (available to advanced undergraduates)

520R. Supervised Practice Experience. (2–4:Arr.:Arr. ea.) F, W, Sp Prerequisite: acceptance into dietetic internship.

Supervised practice experience in clinical, management, and community dietetics settings.

Graduate Courses

For 600- and 700-level courses, see the BYU 2007–2008 Graduate Catalog.