Nutrition Department
Nutrition Major:
Course Descriptions
NUTR C110 (3) For non-majors. An introduction to nutrients
and sources, digestive and metabolic processes, and the health
impact of nutrient deficiencies and excesses. Discussion incorporates
the relationships between food, nutrition, health, culture, and
the environment. Environmental issues include world food supply
and choices, food access and security, agriculture and production,
and food safety. Requires a travel/study abroad component. Periodically.
(Cannot receive credit for NUTR 100 and NUTR 110).
NUTR 150 (1) Food Service Sanitation.
An overview of applied Food Service Sanitation as it relates to proper food handling and training in the food service industry. Emphasis placed on prevention of food borne illness.
At the completion of the course, students will take the Illinois Certification exam from the Educational Foundation of the National Restaurant Association. Spring.
NUTR 190 (1-3) Selected Topics in Nutrition. Special topics in nutrition adjusted to the needs of students. Periodically. Topics may be changed so that the course may be repeated for credit.
NUTR C200 (3) Nutritional Science. An integrated
approach to the study of the requirements and functions of nutrients
that are determinants of health and disease in human populations.
(Cannot receive credit for NUTR C100, NUTR C110, and C200.) Each
semester.
NUTR C241 (3) Nutrition through the Life Cycle. A life cycle approach to nutrition science; incorporates nutrient availability, function and sources; energy balance; health risk factors; and special nutrient needs for various stages of the life cycle. Each semester.
NUTR 244 (3) Food Science. (Lecture).
A study of the physical and chemical composition, structure, and functional properties of carbohydrates, proteins, and fats; sensory evaluation principles; and applications to food and nutritional health.
Pre-requisite: a chemistry course; co-registration in NUTR-245. Each semester.
NUTR 245 (1) Food Science Laboratory.
Applied sensory and physiochemical examination of study of the composition, structure, and functional properties of carbohydrates, proteins, and fats.
Co-registration in NUTR-244. Each semester.
NUTR 246 (1) Experimental Foods Laboratory. Experimental application of physiochemical behavior of food. Includes recipe development/research. Pre-requisites: NUTR 244 and 245. Each semester.
NUTR 250 (3) Foodservice Operations. This course presents the
following food service principles: menu planning, purchasing and
procurement, production, distribution and service, quality improvement,
and layout and design. Pre-requisite: NUTR 200, 241, 244, or 291.
Fall.
NUTR 271 (3) Nutrition Education. Nutrition education for groups
and individuals in clinical and community settings. Learning and
health behavior change theories. Applied concepts of needs assessment,
goals and objectives, selection of learning activities and materials,
development of educational plans, and evaluation procedures. Pre-requisite:
NUTR 241 or 291. Fall.
NUTR 280 (3) Community Nutrition. Identification of current
public health nutrition problems; influence of socioeconomic,
cultural and psychological factors on food and nutrition behavior;
available community programs; program development and marketing;
and the implications of public policy legislation. Pre-requisite:
NUTR 241 or 291. Recommend credit or co-registration in NUTR 341
or 371. Fall.
NUTR 290 (1-3) Selected Topics in Nutrition. Special topics adjusted to the needs of the students. Topics may be changed so that the course may be repeated for credit. Periodically.
NUTR 291 (1) Life Cycle Nutrition. A case study approach to
life cycle nutrition. Cannot receive credit for NUTR 241 and 291.
Pre-requisite: NUTR 200 or completion of a general nutrition course
(not life cycle) and instructor consent. Periodically/Summer.
NUTR 295 (1) Nutrition Teaching Practicum. Supervised teaching
of nutrition in laboratories. Prerequisite: NUTR 245 or 246; nutrition
majors only; and consent of instructor. May be repeated
for credit. Each semester.
NUTR 296 (1-3) Nutrition Services in the Community Practicum.
Experience designed to meet interest of an individual student
and serve a community need. Off-campus site. Transportation is
required. Pre-requisite: Consent of Instructor and Nutrition
majors only. May be repeated for credit. Summer.
NUTR 297 (1-3) Quantity Foods Practicum. Supervised experience
in foodservice operations and management, with emphasis on areas
related to menu planning, food purchasing, cost control, and production,
quality improvement, and applied sanitation and safety. May be
at off-campus sites. Transportation may be required. Pre-requisites:
NUTR 250, 3.0 G.P.A., consent of Instructor, and nutrition
majors only. Summer.
NUTR 298 (2) Cultural Foods Lab. An overview of the food habits
of world cultures, including discussion of ways in which food,
food production, food consumption and food rituals are associated
with cultural norms, behaviors, social conventions, religious
practices, and individual and group ways of living. Laboratory
component provides exposure to traditional foods and cooking techniques.
Pre-requisites: NUTR 244 and 245; co-registration lecture &
lab (NUTR 298 sections A and B). Each semester.
NUTR 341 (3) Nutrition in Health and Disease.
Physiological and biochemical aspects of nutrient metabolism;
interrelationships between cellular reactions, nutrition, and
health; biochemical and physiological principles of nutrition
for sport, obesity, eating disorders, alcohol metabolism, inborn
errors, and the nervous system. Pre-requisites: BIOL 108; NUTR
200, 241, or 291; BCHM 251 or 261. Spring.
NUTR 342 (3) Applied Nutritional Physiology. A physiological
and biochemical examination of the impact of lifestyle factors
(e.g., nutrient excesses and deficiencies, exercise, stress) on
disease processes associated with Syndrome X. Pre-requisites:
NUTR 200, 241, or 291; and BCHM 251 or 261; and BIOL 258.
Spring.
NUTR 350 (2) Food and Nutrition Services Management.
This course presents the students with information regarding the key concepts of organization structure and management principles including: fiscal control, human resource management, information management, performance measurement and marketing.
Pre-requisite: NUTR 250. Spring.
NUTR 371 (4) Therapeutic Nutrition. Pathology, treatment and
nutritional therapy of chronic and acute diseases. Pre-requisites:
BIOL 258; and NUTR 200, 241, or 291. Fall.
NUTR 372 (2) Clinical Nutrition Assessment Lab. Supervised class experience to include assessment and screening techniques, medical record reviews, care plan development and documentation techniques. Part of the course is at an off-campus site. Transportation is required. Pre-requisite: Credit or registration in NUTR 371.
Each semester.
NUTR 373 (1) Advanced Menu Planning Lab. Applied process of translating the nutritional needs into menus for healthy persons and those with special dietary considerations, throughout the life span. Includes management and quality improvement principles. Pre-requisites: NUTR 250 and Credit or co-registration in NUTR 371. Fall.
NUTR 381 (3) Behaviorial and Social Aspects of Public Health.
An overview of social, psychological and biological determinants
of human health behavior and behavior change methods. Prerequisite:
Senior standing. Fall quarter. Note: This course is a cross-listed
public health course. It does not count towards science core or
major credit.
NUTR 382 (3) Health Systems. Multidisciplinary examination of
various aspects of the existing health care industry in the U.S.
including the impact of managed care on process and outcome. Also
explores governmental and economic influences on the system. Prerequisite:
Senior standing. Winter quarter. Note: This course is a cross-listed
public health course. It does not count towards science core or
major credit.
NUTR 383 (3) Ethical and Political Issues. Focuses on political,
ethical and economic analysis of the organization of public health
efforts at the international, national, state and local levels.
Prerequisite: Senior standing. Spring quarter. Note: This course
is a cross-listed public health course. It does not count towards
science core or major credit.
NUTR 390 (1-3) Selected Topics. Special topics in nutrition
adjusted to the needs of the students. Topics may be changed so
that the course may be repeated for credit. Each semester. Pre-requisites:
refer to the course schedule (usually NUTR 200 or 241, BCHM 251,and
BIOL 258, and consent of Nutrition Department Chairperson).
NUTR 391 (1) Nutrition Achievement Portfolio. Students will create an Applied Nutrition Portfolio. Course requirements entail selection, reflective analysis and the use of various technologies to compile the portfolio. Must complete for ADA CADE verification. This capstone course should be taken by a senior nutrition major during his/her final semester. Each semester.
(Refer to the DPD Guide for the portfolio guidelines.)
NUTR WI 392 (2) Nutrition Research and Professional Writing.
Critique nutrition literature as foundation to develop a professional
manuscript, journal critique, and write for public audiences.
Pre-requisite: RHET 102; BIOL 229 or PSYC 150; and credit
or concurrent registration in NUTR 341 or 371. Spring.
NUTR 395 (1) Nutrition Counseling Lab. Interviewing and counseling
methods and techniques. Prerequisite: NUTR 271. Nutrition majors
only. Spring.
NUTR 396 (1-3) Specialized Nutrition Practicum. Supervised experience designed to meet the interest of an individual student. May be at off-campus sites. Transportation may be required. Pre-requisite: Nutrition majors only and Instructor consent. Summer.
NUTR 397 (2-3) Clinical Nutrition Practicum. Supervised individualized
experience in clinical dietetics. Includes needs assessment, nutrition
care plan development, case study and documentation. Off-campus
site. Transportation is required. Pre-requisites: NUTR 371, NUTR
372, NUTR 373, 3.30 minimum G.P.A, Instructor consent, and
Nutrition majors only. Summer.
NUTR 399 (1-3) Nutrition Research. A supervised nutrition research
project that is conducted on or off campus. May be repeated for
credit. Each semester and summer. Pre-requisite: Instructor consent.
Graduate level nutrition courses are listed at the nutrition web page:
http://www.ben.edu/nutrition/ntrcourses.html.
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