ORIE 109 FRESHMEN ORIENTATION- Two hours lecture, 1 credit. This course is an overview of the history and field of public health, the relatedness of foods, and nutrition; the government entities (local, state, and federal); policies, and programs that interact to affect the nutritional well-being of the public. The university's policies and procedures (academics, student's rights, responsibilities, and expectations) for successful matriculation will be emphasized.
NUSC 160 INTRODUCTION TO NUTRITION- Three hours lecture; 3 credits. This course stresses the importance of a working knowledge of general nutrition principles and wise nutritional practices. Emphasis is placed on food nutrient sources, digestive processes, human metabolism and energy requirements particularly in the framework of American eating .
NUSC 161 SCIENTIFIC PRINCIPLES OF FOOD SELECTION AND PREPARATION -Two hours lecture, Two hours lab; 3 credits. This course is a study of the cultural and economic aspects of food selection: the scientific principles underlying methods of food selection, preparation and preservation, and their effects on consumer acceptability and nutritive value of common foods.
NUSC 361 APPLIED NUTRITION - Three hours lecture; 3 credits. The nutritional needs of the individual and an in depth study of the metabolism of foods in the human body. Current advances in nutrition research are discussed. Prerequisites: NUSC 160 and CHEM 202.
NUSC 362 ADVANCED FOOD SCIENCE - Two hours lecture, Three hours lab; 4 credits. This course applies the scientific method to the solution of specific problems in food experimentation and food safety. Technical writing and quantitative data analysis are addressed. Prerequisites: NUSC 160, 161 and CHEM 201.
NUSC 366 INSTITUTIONAL MANAGEMENT - Two hours lecture, two hours lab; 4 credits. This course examines the principles of organization and management of food service institutions and problems of administration. Equipment, layout and workflow are discussed in relation to the various types of operations and performance requirements. Bookkeeping, computer usage, budgeting and cost accounting are discussed where applicable. Prerequisite: NUSC 160.
NUSC 367 NUTRITION THROUGHOUT THE LIFE CYCLE - Three hours lectures: 3 credits. Addresses the physiological, socioeconomic, and environmental factors influencing nutritional status and requirements over the life cycle. The impact of policies and program delivery on nutritional status and health is also addressed. Prerequisite: NUSC 160
NUSC 462 COMMUNITY NUTRITION - Three hours lecture; 3 credits. This course examines the cultural, ethnic and socio-economic factors, which underline food selection, methods of preparation, and potential nutrient value. Opportunities are provided to evaluate community programs addressing nutrition and health. Prerequisite: NUSC 160.
NUSC 463 QUANTITY FOOD SERVICE SYSTEMS - One hour lecture; four hours lab; 4 credits. A study of quality food cookery and management problems as they pertain to commercial, industrial and other institutional food services. Merchandising menus, variety in menu planning and food preferences of customers to be included. Independent projects are required of students through experiential learning opportunities in selected food service establishments. Prerequisites: NUSC 160 and 161.
NUSC 464 DIET THERAPY I - Three hours lecture; 3 credits. A study of the modifications of normal diets in the applications of diet therapy. Involves nutrient and calorie calculations in the development of dietary plans for specific pathological conditions. Medical terminologies related to nutrition and diseases will be covered. Prerequisites: NUSC 160, 361 and CHEM 202.
NUSC 465 SENIOR SEMINAR IN FOODS AND NUTRITION - One two hour seminar per week (2 credit hours). Current trends and selected topics in food and nutrition. Presentation of case studies from clinical experience. Prerequisites: NUSC 160, 361 and 464, or consent of instructor.
NUSC 466 FOOD AND NUTRITION FIELD EXPERIENCE - Four hours of hands-on experience per week (4 credit hours). Pre-professional training in dietetics and food service systems: experience in hospitals, nursing homes or other related clinical facilities under supervision of a resident dietitian. Involves nutrition assessment, case study, nutrition counseling and food service management exercises. Instructor's approval is required. Prerequisites: NUSC 160, 361, and 464, or consent of instructor.
NUSC 467 DIET THERAPY II - One hour lecture, Two hours lab; 2 credits. Continuation of FONT 464 and practical experience in clinical dietetics in facilities such as hospitals, dialysis units, nursing homes and in the community. Prerequisites: NUSC 160, 361, 464.
NUSC 468 STATISTICS - Two hours lecture, two hours lab: 3 credits. This course covers the descriptive statistical measures including tabular and graphic representations to the concepts of normal curve and probability. The course includes measures of central tendency, measures of variability up to variance and sum of squares, the normal curve, Z tests and probability theory. Basic applications of analysis of variance (ANOVA) and t-tests are covered. Prerequisites: NUSC 361, 362.
NUSC 480 RESEARCH METHODS - Three hours lecture (3 credit hours). This course is designed to help dietetic and other health pre professionals to understand and apply scientific methodology in research, and to obtain skills in interpretation of data, and promote decision-making that lead to growth in future careers, graduate school, or professional positions. Prerequisites: NUSC 361, 362.