NTR 100 Introductory Nutrition. (3)
fall, spring, summer
Basic concepts of human nutrition. Recent controversies in nutrition and how food choices affect personal health.

NTR 142 Applied Food Principles. (3)
fall and spring
Applied scientific principles of food preparation and production. 2 hours lecture, 3 hours lab. Fee.

NTR 241 Human Nutrition. (3)
fall, spring, summer
Principles of human nutrition. Emphasis on nutrient metabolism and the relationships between diet and disease. Prerequisite: CHM 101 (or its equivalent).

NTR 300 Computer Applications in Nutrition. (3)
spring
Introduction to nutrition and food software, including dietary assessment and analysis, food inventory and control, and telecommunications. Lecture, computer lab. NTR 341 strongly recommended. Prerequisites: NTR 100 or 241; basic computer literacy.

NTR 341 Introduction to Planning Therapeutic Diets. (3)
fall and summer
Cultural, health, and economic aspects of diet planning. Assessment of food and diet composition. Review of common therapeutic diets. Fee. Prerequisites: NTR 100 (or 241) and 142 (or their equivalents).

NTR 343 Food Service Purchasing. (3)
fall
Introduction to purchasing systems, bid processes, receiving and storage procedures, and regulatory agencies involved in the food service industry. Prerequisite: NTR 142.

NTR 344 Nutrition Services Management. (3)
spring
Organization, administration, and management of food and nutrition services in hospitals and other institutions. Field trips may be included. Prerequisites: NTR 100 (or 241) and 142 (or their equivalents).
General Studies: L

NTR 348 Cultural Aspects of Food. (3)
spring and summer
Origins, development, and diversity of food preferences and dietary habits; food patterns, and attitudes of global populations and U.S. immigrants. Prerequisite: NTR 100 or 241 (or its equivalent).
General Studies: C

NTR 350 Nutrition Counseling. (3)
fall and spring
Counseling techniques in nutrition; interpersonal and communication skills in clinical and community sites; nutrition education for individuals and populations. Lecture, lab. Prerequisites: NTR 100 (or 241) and 142 (or their equivalents).

NTR 400 Nutrition and Health Promotion. (3)
fall and spring
Role of nutrition in health promotion; application of academic knowledge in field practicum; components of professional development. Lecture, practicum. Prerequisites: NTR 341, 440 (or 441 or 444); senior standing in dietetics or human nutrition.

NTR 440 Advanced Human Nutrition I. (3)
fall
Metabolic reactions and interrelationships of vitamins, minerals, and water. Prerequisites: BIO 202 and CHM 231 and NTR 241 (or their equivalents).

NTR 441 Advanced Human Nutrition II. (3)
spring
Metabolic reactions and interrelationships of carbohydrate, lipid, and protein. Prerequisites: BCH 361 and BIO 202 and NTR 241 (or their equivalents).

NTR 442 Experimental Foods. (3)
fall and spring
Food product development techniques, food evaluation and testing, and investigation of current research into food composition. 2 hours lecture, 3 hours lab. Fee. Prerequisites: CHM 231; NTR 142.

NTR 444 Diet Therapy. (3)
spring and summer
Principles of nutritional support for prevention and treatment of disease. Prerequisites: BIO 201 and 202 and NTR 241 (or their equivalents).

NTR 445 Quantity Food Production. (3)
fall and spring
Standardized methods of quantity food preparation, operation of institutional equipment, institutional menu planning, quantity food experiences. May require field trips. Lecture, lab. Fee. Prerequisites: NTR 100 (or 241) and 344 (or their equivalents).

NTR 446 Human Nutrition Assessment Lecture/Laboratory. (3)
fall and spring
Clinical and biochemical evaluation of nutritional status. 2 hours lecture, 3 hours lab. Fee. Prerequisites: BCH 361, 367; NTR 440 (or 441).

NTR 448 Community Nutrition. (3)
fall and spring
Food-related behaviors; organization and delivery of nutrition services; program design, implementation, and evaluation strategies; nutrition assessment of populations. Prerequisite: NTR 241 (or its equivalent).
General Studies: L

NTR 450 Nutrition in the Life Cycle I. (3)
fall
Emphasis on nutritional needs and problems during pregnancy, lactation, infancy, and childhood. Prerequisite: NTR 100 or 241 (or its equivalent).

NTR 451 Nutrition in the Life Cycle II. (3)
spring
Nutritional requirements and nutrition-related disorders of adolescence, middle adulthood, and later life. Prerequisite: NTR 100 or 241 (or its equivalent).

NTR 500 Research Methods in Nutrition. (3)
fall
Experimental design; methods of data collection, laboratory analyses, and statistical analyses; development of thesis proposal. Lecture, lab. Fee. Prerequisites: 1 course each in advanced nutrition, biochemistry, and statistics.

NTR 531 Recent Developments in Nutrition. (1)
fall and spring
Selected topics addressing current issues in nutrition research. Prerequisites: 1 course each in advanced nutrition and biochemistry.

NTR 532 Current Research in Nutrition. (3)
spring
Vitamins and minerals. Prerequisites: 1 course each in advanced nutrition and biochemistry.

NTR 540 Advanced Micronutrient Metabolism. (3)
fall
Metabolism of vitamins and minerals, primarily as applied to humans, with research literature emphasized. Prerequisites: 1 course each in basic nutrition and biochemistry.

NTR 541 Advanced Macronutrient Metabolism. (3)
spring
Metabolism of protein, fat, and carbohydrate, primarily as applied to humans, with research literature emphasized. Prerequisites: 1 course each in basic nutrition and biochemistry.

NTR 542 Advanced Food Product Development. (3)
fall and spring
Food product development techniques, food evaluation and testing, and investigation of current research into food composition. 2 hours lecture, 3 hours lab. Fee. Prerequisites: CHM 231 and NTR 142 (or their equivalents).

NTR 544 Therapeutic Nutrition. (3)
spring and summer
Current theories of the nutritional prevention or treatment of various diseases. Prerequisites: 1 course each in basic nutrition, introduction to diet therapy, and physiology.

NTR 545 Recent Developments in Institutional Feeding. (3)
fall and spring
Current practices in institutional feeding, including supervised practicum with local quantity food operation. 1 hour lecture, 6 hours lab. Fee. Prerequisites: NTR 142 and 344 (or their equivalents).

NTR 546 Assessment Techniques in Nutrition. (3)
fall and spring
Clinical and biochemical evaluation of nutritional status. 2 hours lecture, 3 hours lab. Fee. Prerequisites: 1 course each in advanced nutrition, biochemistry, and physiology.

NTR 548 Nutrition Program Development. (3)
fall and spring
Planning, development, implementation, and evaluation of community nutrition programs, including the process of grant applications. Prerequisites: 1 course each in basic nutrition and sociology.

NTR 550 Advanced Maternal and Child Nutrition. (3)
fall
Metabolic characteristics and nutritional needs of the pregnant woman, lactating woman, infant, and child are reviewed in-depth. Prerequisites: 1 course each in basic nutrition, biochemistry, and physiology.

NTR 551 Advanced Geriatric Nutrition. (3)
spring
In-depth review of metabolic characteristics and nutritional requirements of the elderly. Prerequisites: 1 course each in basic nutrition, biochemistry, and physiology.

NTR 580 Dietetics Practicum. (3–9)
fall, spring, summer
Structured practical experience in the Dietetic Internship, supervised by practitioners with whom the student works closely. Practicum. Prerequisite: acceptance into the Dietetic Internship.

NTR 591 Seminar. (1–12)
not regularly offered
Possible topics:

(a)	Recent Developments in Food and Nutrition

NTR 592 Research. (1–12)
not regularly offered

NTR 593 Applied Project. (1–12)
not regularly offered

NTR 594 Conference and Workshop. (1–12)
not regularly offered

NTR 598 Special Topics. (1–4)
not regularly offered
In-depth review of recent research in areas including nutrition and exercise, nutrition and immunology, energy balance, vegetarianism, nutritional pathophysiology. Fee. Prerequisites: 1 course each in advanced nutrition, biochemistry, and physiology.

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