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. Prerequisite: Previous or concurrent enrollment in MGT 300.
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 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 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 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. Prerequisite: 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; preventive nutrition or wellness; and approaches and techniques of effective application and dissemination of nutrition knowledge in the community. Prerequisite: NUTR 280.
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. Prerequisite: Must be dietetics major with junior standing.
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, 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 utilized to provide students with practical experience in constructing a weight management program. Prerequisite: BIO 270, 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. Prerequisite: 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. Experimental animals are used for feeding studies. Prerequisite: NUTR 280, physiology, biochemistry and statistics.
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. Prerequisite: NUTR 384, NUTR 482.
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. Prerequisite: NUTR 395, NUTR 384. (Application for enrollment must be completed through the department head in the fall 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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Undergraduate Catalog Contents

1996-97 Undergraduate Catalog
Last reviewed: 30 November 1996
Information Publisher: Division of Academic Affairs
James Madison University