Nutritional Sciences Course Descriptions

NUSC 115 - Food Sanitation and Safety                                                     2 credits

Articulate best practices for food safety in food establishments, including proper cleaning and sanitizing in the operation.  Offered (FALL)

NUSC 160 - Introduction to Nutrition                                                        3 credits

3 lecture hours.

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 the eating patterns of the American people. Offered (FALL/SPRING)

NUSC 161 - Scientific Principles of Food Selection and Preparation        3 credits

2 lecture hours. 2 lab hours.

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. Offered (FALL)

NUSC 162 - Introduction to Dietetics                                                         2 credits

2 lecture hours.

Introduction to professional issues, roles, ethics, and values of the dietitian.  Examines the nontraditional or alternative roles for the nutrition and dietetics professional.  Emphasizes portfolio development and preparation for national examination. Offered (SPRING)

NUSC 201 - Nutritional Biochemistry and Food Chemistry                       4 credits

3 lecture hours. 2 lab hours.

A study of the organic compounds and their classification and characteristics as well as biochemistry and metabolism of carbohydrates, lipids, amino acids, proteins, and nucleic acids.  General characteristics of enzymes and the reasons enzymes are vital in body chemistry are described.  Selected topics in food chemistry and their relationship to human health will be discussed.

Prerequisite(s) NUSC 160  , NUSC 161 , CHEM 105 , CHEM 105L , CHEM 106 , and CHEM 106L completed with grades of “C” or higher Offered (FALL)

NUSC 263 - Baking and Pastry                                                                   4 credits

This course introduces preparation and production methods for baking. It includes bake shop layout, workflow, and equipment; theory and production of yeast breads, quick breads, cakes, and cookies; fruit, pudding, and custard pies; and puff pastry and pâté à choux items.  Note. This course has a culinary and baking lab and supplemental instructional fees.

Prerequisite(s) NUSC 160  completed with a grade of “C” or higher Offered (FALL)

NUSC 265 - Culinary Arts and Health                                                         3 credits

The selection, care, composition, and preparation of foods, cookery, nutrition, and demonstration techniques with an emphasis on nutritionally balanced meals based upon a plant-based, vegan diet. The laboratory includes a two-hour laboratory each week.

Prerequisite(s) NUSC 115andNUSC 160 completed with grades of “C” or higher Offered (SPRING)

NUSC 323 - Nutrition Assessment & Counseling w/Lab                           4 credits

4 lecture hours. 2 lab hours.

Study of the evidence-based theoretical framework based in the behavioral sciences and education as used in planning and delivering food and nutrition information and counseling for all groups throughout the lifespan.

Prerequisite(s) NUSC 160 , NUSC 161 , and NUSC 201  completed with grades of “C” or higher Offered (SPRING)

NUSC 361 - Applied Nutrition                                                                     3 credits

3 lecture hours.

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.

Prerequisite(s) NUSC 160  and NUSC 161 completed with grades of “C” or higher Offered (SPRING)

NUSC 362 - Advanced Food Science                                                           4 credits

2 lecture hours. 2 lab hours.

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.

Prerequisite(s) NUSC 160, NUSC 161,  CHEM 105  and CHEM 105L completed with grades of “C” or higher Co-Requisite(s) CHEM 106  and CHEM 106L  Offered (SPRING)

NUSC 365 - Food Systems Management                                                    3 credits

2 lecture hours. 2 lab hours.

Introduction to layout and design feature and planning procedures, analysis of layout characteristics, principles of workflow and work simplification; sanitation requirements in layout and design, materials used in construction of facilities and equipment in relation to use and care, environmental elements.  Determining equipment requirements and writing specifications, equipment purchasing procedures, utilities and service in relation to selection of equipment, energy control, and principles of refrigeration and cooling, operation use and care of equipment.

Prerequisite(s) NUSC 160 , NUSC 161 , CHEM 105 , CHEM 105L , CHEM 106 , and CHEM 106L completed with grades of “C” or higher Offered (FALL)

NUSC 367 - Nutrition Throughout the Life Cycle                                       3 credits

3 lecture hours.

Addresses the physiological, socio-economic, 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(s) NUSC 160  completed with a grade of “C” or higher Offered (FALL/SPRING)

NUSC 461 - Nutrition and Wellness w/Lab                                                4 credits

4 lecture hours. 2 lab hours.

Study of the role of lifestyle factors in disease prevention and health promotion.  This course emphasizes a plant-based diet and the eight neutral principles of health found in the SELF CARE health promotion model.

Prerequisite(s) NUSC 160 , NUSC 161 , NUSC 201 , and NUSC 361 completed with grades of “C” or higher Offered (FALL)

NUSC 462 - Community Nutrition                                                              3 credits

3 lecture hours.

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(s) NUSC 160  completed with a grade of “C” or higher  Offered (FALL)

NUSC 463 - Quantity Food Service Systems                                              4 credits

2 lecture hours. 4 lab hours.

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.

Prerequisite(s) NUSC 160  and NUSC 161 completed with grades of “C” or higher  Offered (SPRING)

NUSC 464 - Medical Nutrition Therapy I                                                    3 credits

3 lecture hours.

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 diet-related conditions. Medical terminologies related to nutrition and diseases will be covered.

Prerequisite(s) NUSC 160 , NUSC 201  and NUSC 361 completed with grades of “C” or higher Offered (FALL)

NUSC 465 - Senior Seminar in Foods and Nutrition                                   2 credits

2 lecture hours.

Current trends, and selected topics in food and nutrition. Presentation of case studies from clinical experience.

Prerequisite(s) NUSC 160  NUSC 361  and NUSC 464  completed with grades of “C” or higher or consent of instructor/department required to register Offered (SPRING)

NUSC 466 - Food and Nutrition Field Experience                                       4 credits

2 lecture 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. six hours of field experience per week.

Prerequisite(s) NUSC 160, NUSC 361 , and NUSC 464 completed with grades of “C” or higher or consent of instructor/department required to register  Offered (SPRING)

NUSC 467 - Medical Nutrition Therapy II                                                   2 credits

2 lecture hours.

Continuation of NUSC 464. 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 diet-related conditions. Medical terminologies related to nutrition and diseases will be covered.

Prerequisite(s) NUSC 160, NUSC 361, and NUSC 464 completed with grades of “C” or higher        Offered (SPRING)

NUSC 468 Statistics                                                                                     3 credits

2 lecture hours. 2 lab hours.

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 tests are covered. (HLTH 468

Statistics for Health Sciences equivalent option).

Prerequisite(s) MATH 113 completed with a grade of “C” or higher Offered (FALL/SPRING)

NUSC 480 - Research Methods                                                                   3 credits

3 lecture hours.

This course is designed to help dietetic and other health pre-professionals 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.

Prerequisite(s) NUSC 361  and NUSC 362 completed with grades of “C” or higher Offered (FALL)