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.
Understanding nutrition as a component of wellness.
NUTR 360. Health Care Food Service Management . 3 credits.
Application of food service management principles to health care food systems.
NUTR 362. Quantity Food Service. 3 credits.
An integration of menu planning, food procurement, equipment selection and
layout to provide quality food service in a variety of food systems. Prerequisite:
NUTR 140 and 280, or equivalent.
NUTR 363. Food Production Management (1, 6). 3 credits.
The principles of quantity food production and service are studied. Prerequisite:
NUTR 140 and 280 or equivalent.
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 will be 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 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
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;
preventive nutrition or wellness; and approaches and techniques of effective
application and dissemination of nutrition knowledge in the community.
NUTR 395. Foundations of Nutrition Practice. 3 credits.
A study of topics related to dietetics as a profession. Investigates historical
foundations of dietetics, ethical standards of practice, roles and skills
needed for the profession of dietetics, and professional credentialing.
NUTR 446. Experimental Foods (1, 4). 3 credits.
An introduction to research in foods. Different techniques of food preparation
are studied and evaluated for most acceptable methods to obtain standard
food products. Prerequisite: NUTR 140 and organic chemistry, or equivalent.
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. Prerequisite: MATH 220; NUTR 280;
NUTR 360 or MGT 300; or permission of the instructor.
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. Experimental animals
are used for feeding studies. Prerequisite: NUTR 280, physiology and organic
NUTR 484. Diet Therapy (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. Prerequisite: NUTR 482
and CHEM 222, or equivalent.
NUTR 490. Field Experience Practicum. 1-3 credits.
Opportunity for students to participate in field experiences relating to
their major area of health sciences and their career goals under the coordination
and direction of a health sciences staff member. On the job supervision
will be provided by the participating center. (Application for enrollment
must be completed through the department head in the spring semester prior
to the year in which it will be taken.) Cumulative average of 2.0 required.
NUTR 499. Honors. 6 credits. Year course.
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Last reviewed: Sept. 10, 1994
Information Publisher: Academic Services