The Department of Nutrition and Food Studies (NUTR) is a department within the College of Health and Human Services (CHHS). The overarching mission of Nutrition and Food Studies is to inform students and the public about the role of food and nutrition in improving health and well-being among local and global populations through the integration of education, research and outreach. The educational mission is to provide undergraduate and graduate degrees and certificates in food and nutrition-related studies. The research mission is to promote, develop and support research programs that help define and address food and nutritional issues. The outreach mission is to increase the awareness of food and nutrition-related issues among local and global communities, support local and global food and nutrition initiatives, and enhance collaboration among individuals and organizations to improve nutrition and health-related outcomes. Part-time students are encouraged to take at least 6 credits per semester to promote timely completion of the program.

Department Faculty

Professor

Pawloski (chair)

Associate Professor

Gewa

Assistant Professors

de Jonge, Gallo, LaCharite, Slavin, Wagner

Requirements

Academic Advising

Each student is assigned an academic advisor who is a faculty member within their academic department or a professional academic advisor within the Office of Student Affairs (OSA). Academic advisor assignments are listed on the CHHS website, and students are expected to meet with their advisor regularly (at least once each semester) to seek advice about academic schedules and program plans, internships, and career guidance. Students also should meet with their advisor if they are experiencing academic difficulty or personal challenges or if they are feeling overwhelmed.

All students are responsible for knowing the requirements of their major as specified in the university catalog for their catalog year; academic deadlines outlined in the semester academic calendar; and university policies and procedures as stated in the catalog.

Students also should run their own degree-evaluation to identify graduation requirements and progress towards their degree. While academic advisors can give advice to students, students are responsible for the academic planning decisions they make. Academic advisors cannot be held responsible for mistakes made by students in selecting courses that may not count toward their degree and thus delay a desired graduation date.

Nutrition and Food Studies (NUTR)

200 Level Courses

NUTR 295: Introduction to Nutrition. 3 credits.
Introduces students to nutrition as a scientific discipline, providing a working knowledge of basic nutrition including the sources and functions of the nutrients, the components of a healthy diet, and the relationship between diet and overall health. Students will learn about the processes of digestion, absorption, and metabolism of nutrients, and several 'hot topics' in the field of nutrition. Offered by Nutrition and Food Studies. May not be repeated for credit.
Schedule Type: Lecture

300 Level Courses

NUTR 312: Experimental Foods. 3 credits.
Introduces the composition and structure of food through exploration of chemical, physical, nutritional, sensory and safety aspects, with emphasis on how these aspects relate to food preparation methods. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Corequisite: NUTR 313.
Schedule Type: Lecture
NUTR 313: Experimental Foods Lab. 1 credit.
Explores the chemical, physical, nutritional, sensory, and safety aspects of food through hands-on food preparation labs. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Corequisite: NUTR 312.
Schedule Type: Laboratory
NUTR 314: Food in Italy. 3 credits.
Exposes student to Italian foodways, culture, and sustainability. Travel and field trips will supplement classroom learning and form the basis of a research project focusing on food's place in Italian society. Offered by Nutrition and Food Studies. May not be repeated for credit.
Schedule Type: Seminar
NUTR 318: Global Nutrition and Food Security. 3 credits.
An overview of the major concepts and perspectives of food security at the local, regional, and global levels. Explore and apply the definitions, means of measurement, and policy implications of food security from a multidisciplinary approach. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295.
Schedule Type: Lecture
NUTR 326: Food Systems. 3 credits.
Taking a systems approach, this course provides an overview of the food system from production through consumption and waste. Students will consider the complexity of issues confronting the creation of just and sustainable food systems and access to healthy food for all. Offered by Nutrition and Food Studies. May not be repeated for credit.
Schedule Type: Lecture
NUTR 383: Taste and Place. 3 credits.
Examines how dietary patterns have developed and evolved in specific geographic locations. Students will analyze the role of geography, history, politics, culture and taste as essential elements in distinctive local, regional, and national foodways. Offered by Nutrition and Food Studies. May not be repeated for credit.
Schedule Type: Lecture

400 Level Courses

NUTR 408: Food Security. 3 credits.
Examines the human health aspects of food security at the local, regional, and global levels. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295.
Schedule Type: Lecture
NUTR 420: Strategies for Nutrition Education. 3 credits.
Examines methods and techniques for educating individuals about nutrition. Addresses nutrition education issues from variety of populations with respect to culture, age, religion, and specific disease states. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 or permission of instructor.
Schedule Type: Lecture
NUTR 421: Community Nutrition. 3 credits.
Focuses on nutrition and health problems of specific community settings, and examines practices of nutrition services in various communities. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 or permission of instructor.
Schedule Type: Lecture
NUTR 422: Nutrition throughout the Life Cycle. 3 credits.
Focuses on nutrient needs and food habits throughout life cycle. Emphasizes nutrient needs prior, during, and after pregnancy, and nutritional requirements of infants, children, adolescents, adults, and elderly. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 or permission of instructor.
Schedule Type: Lecture
NUTR 423: Nutrition and Chronic Illnesses. 3 credits.
Examines nutrient needs related to specific chronic illnesses, including cardiovascular disease, cancer, obesity, and diabetes. Focuses on principles of nutritional therapy and prevention. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 or permission of instructor.
Schedule Type: Lecture
NUTR 430: Introduction to Wine and Beer. 3 credits.
Takes a multidisciplinary approach to understanding alcohol across time and space. Students will learn about alcohol production as well as the social and cultural dimensions of alcohol in a variety of cultures. Topics that might be covered in class include prohibition and neoprohibition, the health effects of alcohol, craft versus industrial production, among others. Students must be 21 to enroll. Notes: Fees apply. Offered by Nutrition and Food Studies. May not be repeated for credit.
Schedule Type: Lecture
NUTR 466: Nutrition and Weight Management: Obesity, Anorexia, and Bulimia. 3 credits.
Focuses on the physiological, emotional, genetic, and societal and cultural factors that influence the relationship between eating and weight regulation. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295, GCH 332 or permission of instructor.
Schedule Type: Lecture
NUTR 494: Special Topics in Nutrition and Food Studies. 3 credits.
In-depth study of contemporary areas of nutrition and food studies. Topics vary each semester. Students may take to apply up to 6 credits of NUTR 494 to their degree program. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.
Schedule Type: Lecture
NUTR 499: Independent Study in Nutrition and Food Studies. 1-6 credits.
Readings or research on a pertinent topic in nutrition and food studies. Must be arranged with instructor before registering. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.
Schedule Type: Independent Study

500 Level Courses

NUTR 502: U.S. Role in Global Health, Nutrition, and Population. 3 credits.
The course will cover U.S. history in responding to health, nutrition, and population challenges worldwide; examine current programs in each area, including those of the U.S. government and nongovernmental organizations, foundations, and the private sector; and examine future directions for responding to health, nutrition, and population trends. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Seminar
NUTR 515: Fundamentals of Cooking. 3 credits.
Introduces students to the fundamental concepts of food and its preparation. The biological components, the chemical transformation, and sensorial properties of food are explored throughout the course. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 522: Nutrition Across the Lifespan. 3 credits.
Explores the nutrient needs and food habits across the lifespan. Focuses on nutrition policies, programs, and interventions across the lifespan. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 530: Introduction to Wine and Beer. 3 credits.
Takes a multidisciplinary approach to understanding alcohol across time and space. Students will learn about alcohol production as well as the social and cultural dimensions of alcohol in a variety of cultures. Topics that might be covered in class include prohibition and neoprohibition, the health effects of alcohol, craft versus industrial production, among others. Students must be 21 to enroll. Notes: Fees apply. Offered by Nutrition and Food Studies. May not be repeated for credit. Equivalent to NUTR 520.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 566: Nutrition and Weight Management. 3 credits.
Focuses on the physiological, emotional, genetic, and societal/cultural factors that influence the relationship between eating and weight regulation. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: GCH 295 or other introductory nutrition course.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Seminar
NUTR 570: Food Science for Nutritionists. 3 credits.
Explores selected topics in food science and technology as relevant to the field of nutrition. Coverage includes various food processing and preservation methods, ingredient functionality, nutrient analysis, sensory analysis, food safety considerations, toxicology, and biotechnology. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 or equivalent.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 583: Food and Culture. 3 credits.
Examines food and eating behaviors, diet, and nutrition from cross-cultural perspective. Focuses on how and why people choose what to eat, range and significance of cross-cultural variability in diet, how diets have changed, and health and social implications of those changes. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Seminar
NUTR 594: Special Topics in Nutrition and Food Studies. 3 credits.
In-depth study of contemporary areas of nutrition and food studies. Topics vary each semester. Students may take up to 6 credits of NUTR 594 within their degree program. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.
Recommended Prerequisite: Graduate level course.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture

600 Level Courses

NUTR 608: Perspectives on Food Security. 3 credits.
Overview of the major concepts and perspectives of food security. Explores and applies the definitions, means of measurement, and policy implications of food security from a multidisciplinary approach. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 610: Food Safety and Defense. 3 credits.
Focuses on the possible sources of unintentional and intentional contaminations in the food supply, and on the roles and guiding policies of the various levels of government and the food industry, as well as individual responsibility, in managing risk to ensure a safe food supply. Notes: Fees may apply. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 608.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 611: Food and Nutrition Security Policy. 3 credits.
In-depth analysis of food security and nutrition policies and programs aimed at reducing hunger and malnutrition among individuals and populations. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 620: Nutrition Education. 3 credits.
An overview of current nutrition education research, theories, programs, and policies. Explores how nutrition education can influence dietary behavior and food choice. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 626: Food Systems. 3 credits.
Survey of issues surrounding food production from a processing perspective. Students will gain an understanding various forms of food processing and the issues that surround industrial food systems. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 630: Global Nutrition. 3 credits.
Directed at students from a variety of disciplines, this course examines what malnutrition is and how it occurs by looking at several situations from around the world. It looks at the impact of nutrition on a society and community and examines the benefits of a well-nourished population. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Seminar
NUTR 642: Macronutrients. 3 credits.
Expands understanding of the biological roles of the macronutrients through application of advanced nutritional concepts relating to digestion, absorption and metabolism of carbohydrates, proteins, and lipids. Practical implications in the diet are emphasized, and particular attention is placed on the etiology and prevention of macronutrient-related diseases, including atherosclerosis, diabetes, and metabolic syndrome. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 and undergraduate biochemistry course.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 644: Micronutrients. 3 credits.
Expands understanding of the biological roles of the micronutrients through application of advanced nutritional concepts relating to digestion, absorption, transport, and metabolism of vitamins and minerals. Practical implications in the diet are emphasized, with particular attention on the etiology and prevention of micronutrient-related diseases, including nutritional anemia and osteoporosis. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 295 and Undergraduate biochemistry equivalent.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 651: Nutrition Assessment, Monitoring and Surveillance. 3 credits.
Introduces students to methods and tools used in assessing nutritional status and, the practice and application of these to monitoring among individuals and population groups. Methods of interpretation of nutrition-related information will be examined. Will include off campus practice. Notes: Will include off campus practice Offered by Nutrition and Food Studies. May not be repeated for credit. Equivalent to NUTR 751.
Recommended Prerequisite: NUTR 630 or an introductory nutrition course.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Seminar
NUTR 652: American Agriculture in the 20th Century. 3 credits.
Survey of issues surrounding food from an agricultural perspective. Students gain an understanding of how agricultural production shifted from a Jeffersonian ideal to an industrial and political practicality. Topics that may be covered: the agrarian ideal of the yeoman farmer, the ascendancy of markets and agricultural commodification, the politicization of agriculture and the farm bill, and sustainable agricultural systems. Offered by Nutrition and Food Studies. May not be repeated for credit.
Specialized Designation: Green Leaf Course
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 670: Nutrition Research Methods. 3 credits.
Introduction to the fundamentals of research design and data collection methods. Students will learn about quantitative, qualitative, mixed method, participatory approaches, and ethical issues in nutrition-related research and evaluation. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: GCH 601 or GCH 712, NUTR 651 OR equivalent courses.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 675: Nutrition Program Development, Interventions and Assessments. 3 credits.
Provides students with the knowledge and skills for planning, developing and evaluation of community nutrition programs and interventions. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 620, NUTR 670, GCH 601 and NUTR 651 OR equivalent courses.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Lecture
NUTR 690: Independent Study in Nutrition and Food Studies. 1-6 credits.
Readings or research on a pertinent topic in nutrition and food studies. Must be arranged with instructor before registering. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.
Registration Restrictions:

Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non Degree or Senior Plus.

Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Independent Study

700 Level Courses

NUTR 788: Pre-Practicum Seminar. 1 credit.
Provides guidance and preparation for engaging in the capstone practicum. Offered by Nutrition and Food Studies. May not be repeated for credit.
Registration Restrictions:

Enrollment is limited to Graduate or Non-Degree level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Seminar
NUTR 790: Nutrition Practicum. 2 credits.
An in-depth supervised experience in an approved nutrition-related organization. Includes a project related to a nutrition issue within the organization. Offered by Nutrition and Food Studies. May not be repeated for credit.
Recommended Prerequisite: NUTR 788.
Registration Restrictions:

Enrollment is limited to Graduate or Non-Degree level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Internship
NUTR 799: Thesis Research. 1-6 credits.
Thesis research and writing. Offered by Nutrition and Food Studies. May be repeated within the degree.
Recommended Prerequisite: Core courses in MS program.
Registration Restrictions:

Enrollment is limited to Graduate or Non-Degree level students.

Students in a Non-Degree Undergraduate degree may not enroll.

Schedule Type: Thesis