Department of Health Sciences

NUTR 140. Contemporary Foods (2, 2). 3 credits.

Basic principles of contemporary food selection, purchasing,  planning, preparation and service. Laboratory activities acquaint the student with the preparation and evaluation of quality products in the various food groups.

NUTR 280. Nutrition for Wellness. 3 credits.

Students will study the impact of nutrition on wellness by learning nutrients, their functions in the human body, food sources and appropriate intake levels. Controversies surrounding use of various nutrients for improvement of health and well-being will be discussed.

NUTR 295. Foundations of Nutrition Practice. 2 credits.

An introduction to the profession of dietetics, credentialing processes in nutrition/dietetics, careers available in the field and some basic skills needed for the profession.

NUTR 360. Health Care Food Service Management.  3 credits.

Application of food service management principles to health care food systems. Prerequisite: Previous or concurrent enrollment in MGT 305.

NUTR 362. Food Service Systems. 3 credits.

An integration of menu planning, food procurement, equipment selection and layout to provide quality food service in a variety of food systems. Prerequisites: NUTR 140 and NUTR 280 or equivalent.

NUTR 363. Quantity Food Production (1, 6). 3 credits.

The principles of quantity food production and service are  studied. Prerequisites: NUTR 140 and NUTR 280 and prior arrangement with the instructor.

NUTR 380. Global Nutrition. 3 credits.

A study of food habits from around the world and their contributions to nutritional adequacy. Factors affecting global food consumption behaviors including sociocultural practices, religion, health beliefs, agricultural practices, economics, politics and education are explored.

NUTR 382. Sports Nutrition. 3 credits.

A study of the relationship of nutrition and athletic performance. Identification of the effects of age, sex, body build, environment and state of health on energy needs and energy sources during physical activity. Prerequisite: NUTR 280.

NUTR 384. Clinical Nutrition I. 3 credits.

This course introduces nutrition as a disease therapy and the role of the clinical dietitian as a member of the health care team. Topics covered include nutrition screening and assessment, medical records documentation, basic dietary modifications and patient/family counseling. Prerequisites: NUTR 140, NUTR 280 and NUTR 395.

NUTR 385. Nutrition Throughout the Life Cycle. 3 credits.

A study of the nutritional needs throughout the life cycle and the development of food habits. Nutrition assessment and nutrition education from prenatal health through infancy, childhood, adolescence, adulthood and old age are emphasized. Prerequisite: NUTR 280.

NUTR 386. Community Nutrition. 3 credits.

A study of human nutrition and health problems from a community perspective, programs and policies related to nutrition at local, state, and federal levels including preventive nutrition or wellness, and approaches and techniques for effective application and dissemination of nutrition knowledge in the community. Prerequisite: NUTR 280.

NUTR 395. Introduction to Patient Care in Dietetics. 2 credits.

A study of the concepts of patient care in dietetics, skills needed for Medical Nutrition Therapy and the dietitianís role on the health care team. Prerequisite: Must be dietetics major.

NUTR 446. Experimental Foods (1, 4). 3 credits.

An introduction to research in foods. Different techniques of food preparation are studied and evaluated for the most acceptable methods to obtain standard food products. Prerequisites: NUTR 140, organic chemistry and statistics.

NUTR 455/ KIN 424. Theories and Practices of Weight Management. 3 credits.

An examination of the physiological, psychological and environmental theories of obesity. Current trends in obesity research are emphasized. A case study and laboratories are used to provide students with practical experience in constructing a weight management program. Prerequisite: BIO 270, BIO 290, NUTR 280 or permission of the instructor.

NUTR 460. Computer Systems for Foods and Nutrition.  3 credits.

Introduction to food and nutrition computer systems. Emphasis is placed on the role of computers in nutritional assessment, food service administration, nutrition education and food technology. Prerequisites: NUTR 360 and NUTR 482.

NUTR 482. Nutrition and Metabolism (2, 2). 3 credits.

A study of the nutrients, their roles in intermediary metabolism, the effects of genetic errors in metabolism, nutritional deficiencies and means of assessing nutritional status. Agencies and programs concerned with nutrition and health and current trends in nutrition research are emphasized. Prerequisites: NUTR 280, physiology, biochemistry, statistics and previous or concurrent anatomy.

NUTR 484. Clinical Nutrition II (2, 2). 3 credits.

A study of the use of diet in preventing illness and as a means of treating disease. Emphasis is given to patient education. Prerequisites: NUTR 384 and NUTR 482.

NUTR 490. Field Experience in Dietetics. 3 credits.

Students participate in field experience relating to their major area of dietetics and their career goals under the coordination of a dietetics faculty member. On-the-job supervision will be provided by the participating hospital dietitians. Prerequisites: NUTR 384, NUTR 395. Application for enrollment must be completed through the course instructor in the fall semester prior to the summer in which it will be taken. Cumulative average of 2.0 required.

NUTR 495. Senior Seminar in Dietetics. 2 credits

Students will be introduced to research in dietetics and conduct a senior research project. The Code of Ethics and Standards of Practice of the American Dietetic Association will be investigated, and students will prepare for their postgraduate dietetic internship.

NUTR 496. Special Studies in Nutrition/Dietetics. 1-3 credits.

This course is designed to give the student in dietetics an opportunity to complete independent study, professional conference participation and/or research under faculty supervision. Prerequisite: Permission of the coordinator of the dietetics program.

NUTR 499. Honors. 6 credits.

Year course.

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Last Modified: 6/6/2003