Nutrition Courses

NUT201 Fundamentals of Human Nutrition

[3–0, 3 cr.]

This course is an introduction to human nutrition and its relationship to health. The essentials of an adequate diet, sources of nutrients, and how to meet the nutritional needs of various age groups are included.

nut222 Microbiology, a Human Perspective

[3–0, 3 cr.]

This course is designed to provide nursing and nutrition students with a foundation in basic microbiology with emphasis on infectious diseases and interaction of microorganisms with humans. The student will gain an understanding of the various characteristics of microorganisms in general and the specific characteristics of pathogenic bacteria, viruses and fungi.It will enable the students to learn how to avoid the spread of infectious microorganisms in the hospital environment. Topics include the different aspects of epidemiology, control of pathogens, disease transmission, nosocomial infections, host resistance, immunity, and sample collection.

Prerequisite: BIO200 Basic Biology or BIO201 General Biology I

NUT301 Community Nutrition

[3–0, 3 cr.]

This course deals with methods used to discover nutritional problems in the community and the different strategies and education programs that may be implemented in order to improve nutritional status and health.

Prerequisite: NUT201 Fundamentals of Human Nutrition

NUT312 Food Chemistry

[3–0, 3 cr.]

This course is designed to cover the chemical composition as well as physical and sensory properties of food.

Prerequisite: CHM310 Basic Organic Chemistry or CHM311 Organic Chemistry I

NUT323 Food Analysis

[1–3, 2 cr.]

This course includes application of methodologies used in the assessment of chemicals and nutrients in food.

Prerequisite: CHM313 Organic Chemistry Lab

NUT335 Food Service and Safety Management

[3–0, 3 cr.]

This course covers the different functions of a food-service manager in terms of menu planning, purchasing, production, distribution and service, and facility layout and design. It also highlights the principles of food safety and the application of quality management systems (HACCP and ISO 22000) in food-service establishments.

NUT345 Industrial Food Production

[2–0, 2 cr.]

This course is designed to cover aspects of the food industry. It includes visits to different food production and food industry facilities. Students will be asked to write reports and discussions about the different visits.

Prerequisite: NUT335 Food Service and Safety Management

NUT356 Nutrition Status Assessment

[1–3, 2 cr.]

This course covers all theoretical aspects of nutritional status assessments such as anthropometric measurement, dietary assessment and screening, medical record reviews, care plan development and biochemical tests. Also, students are exposed to practical experiments that make them familiar with the studied tools and techniques.

Prerequisite: NUT201 Fundamentals of Human Nutrition

NUT367 Food Processing

[1–3, 2 cr.]

This course covers changes observed in basic food constituents during food processing and preparation. It also deals with the different methods and principles of food processing, preservation and possible food spoilage. The course includes laboratory applications of food processing.

Prerequisite: NUT312 Food Chemistry

NUT379 Food Microbiology Lab

[0–3, 1 cr.]

This course explains the fundamental aspects of microbiological contamination and control during harvesting, storage and processing of foods. It covers the detection techniques of microbial contamination and the industrial applications of microorganisms in the food industry.

Pre- or co-requisite: NUT222 Microbiology: A Human Perspective

NUT389 Nutrition in the Life Cycle

[3–0, 3 cr.]

This course is designed to cover all aspects of basic nutritional needs throughout the human life cycle: infancy, childhood, adolescence, adulthood, elderly people and the special requirements during pregnancy and lactation.

Prerequisite: NUT401 Advanced Human Nutrition

NUT401 Advanced Human Nutrition

[3–0, 3 cr.]

This course includes the latest advances in carbohydrate, protein, lipid, vitamin and mineral nutrition and metabolism in the human body.

Prerequisites: NUT201 Fundamentals of Human Nutrition, BIO260 Human Anatomy & Physiology

Pre- or Co-requisite: BCH300 Essentials of Biochemistry

NUT422 Medical Nutrition Therapy I

[3–0, 3 cr.]

This course deals with the pathology, treatment and nutritional therapy of acute and chronic diseases. It includes the nutrition care process of the following pathological conditions: hypertension, lipid disorders and cardiovascular disease, obesity, cancer, and eating disorders.

Pre- or Co-requisites: NUT401 Advanced Human Nutrition and NUT356 Nutrition Status Assessment

NUT424 Medical Nutrition Therapy II

[3–0, 3 cr.]

This course deals with the pathology, treatment and nutritional therapy of acute and chronic diseases. It includes the nutrition care process of the following pathological conditions: gastrointestinal and liver disease, hypermetabolic states, diabetes mellitus, renal disease and inborn errors of metabolism, enteral/parenteral nutrition management.

Prerequisite: NUT422 Medical Nutrition Therapy I

NUT425 Medical Nutrition Therapy II Lab

[0–4, 2 cr.]

This course is designed to consider and discuss clinical case studies and reports of patients with different pathologic conditions requiring medical nutrition therapy.

Pre- or Co-requisite: NUT424 Medical Nutrition Therapy II

NUT445 Counseling Communication Skills

[2–0, 2 cr.]

This course focuses on the necessary techniques used in collection and interpretation of dietary intake in addition to patient care and counseling in order to promote the required dietary changes.

Prerequisite: NUT356 Nutrition Status Assessment and ENG203 Fundamentals of Oral Communication

NUT468 Management Systems in Dietetics

[2–0, 2 cr.]

The main purpose of this course is to prepare students to carry out a wide range of managerial tasks within the dietetics field. The final goal is to achieve strong theoretical and technical comprehension on the major nutrition and dietetics-related areas of operation and management in the health sector.

Prerequisite: NUT335 Foodservice and Safety Management

NUT499 Senior Study in Nutrition

[1–6, 3 cr.]

This goal of this course is the completion of a well-designed research project in current nutritional topics during which the student will be familiarized with the latest research techniques and tools.

Co-requisite: ENG202 Advanced Academic English

Prerequisite: Senior Standing

NUT500 Dietetic Internship

[3–0, 3 cr.]

The course provides students with a supervised practice (6 to 9 months) at a health care facility. 

NUT570 Ethics for Dietetic Practice

[1–0, 1 cr.]

This course covers identification of standards and discussion of current issues in ethics and credentialing for dietetics practice in the changing health care environment.  The course also includes reimbursement for professional services and legislation related to the field of dietetics (offered in fall only).

Prerequisite: CP Status

NUT580 Dietetic Practice Seminar I

[1–0, 1 cr.]

This course explores the professional roles and responsibilities of dietitians as well as career opportunities within the field. Current issues in the practice of dietetics as well as other emerging issues will be discussed (offered in fall only). 

Co-requisite: NUT598 Dietetic Practicum

NUT585 Dietetic Practice Seminar II

[1–0, 1 cr.]

This course covers the changes that are occurring in the field of dietetics. Students will explore revisions of nutritional standards and guidelines (offered in spring only).

Prerequisite: NUT580 Dietetic Practice Seminar
Co-requisite: NUT599 

NUT597 Dietetic Practicum I

[12 cr.]

This course provides students with supervised planning, implementation, and evaluation of professional practice goals in a selected area of dietetic practice.  It incorporates rotations in Medical Nutrition Therapy, Community Nutrition as well as Food Service Management. Both practical and theoretical instructions will be provided (offered in fall only).

NUT598 Dietetic Practicum II

[12 cr.]

Continuation of NUT598 (offered in spring).

Prerequisite: NUT598 Dietetic Practicum I