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Curriculum Description
Completion of the Food and Nutrition program will require a minimum of 124 semester hours. The program provides three specialty areas. All students within this degree will complete 50 hours in the University core curriculum and 29 hours of core nutrition courses forming a common foundation of knowledge. The 29 hours of nutrition core courses are listed below. Nutrition Core Courses: NUTR 203: Introduction to Food, Nutrition and Wellness 1
After completing the majority of University core curriculum and Nutrition core courses, and by the sophomore year, students will choose a specialty track. Once the specialty track has been chosen, additional specified courses will be required along with electives to complete the required 124 hours. The following information describes the additional specified courses required in each specialty area within the degree. Nutrition and Wellness Specialty Courses: PED
281: Personal Health Science 3 Specific USI Core Curriculum Courses required as Prerequisites for the: Nutrition and Wellness Specialty BIOL
121: Human Anatomy and Physiology I 3 Food Service Management Specialty Courses CIS
151: Computer Applications in Business 3 Specific USI Core Curriculum Courses required as Prerequisites for the Food
Service Management Specialty. Dietetics Specialty Courses HP
115: Medical Terminology 2 Specific USI Core Curriculum Courses required as Prerequisites for the Dietetics Specialty CHEM
261: General Chemistry I 4 The following is a distribution of credit hours within each program specialty area. Nutrition
and Wellness (124 credit hours):
Food
Service Management (124 credit hours):
Dietetics (125 credit hours): The proposed dietetics specialty curriculum has been shaped by the standards of accreditation by the Commission on Accreditation of Dietetic Education and a review of the literature. The University of Southern Indiana Nutrition Advisory Committee has also assisted in the design of the curriculum. |
NUTR 203: Introduction to Food, Nutrition and
Wellness (1) This course provides students with a general overview of practice in food, nutrition, and dietetics. Students gain a beginning understanding of state and national credentialing requirements, certification standards, ethics, and life-long learning needs. Prereq: None. F, Sp |
NUTR
205 The Profession of Dietetics (1) This course provides students with a general overview of the history, philosophy, and practice of dietetics. Students gain a beginning understanding of the Commission of Accreditation of Dietetic Education standards, professional ethics, and policies and their effects on dietetic practice. The students will recognize state and national credentialing requirements and life-long learning needs. Prereq: None. |
NUTR 285
Management Fundamentals in Food and Nutrition (3) This course focuses on defining and applying management theories and functions in food and nutrition settings. Human, material and facility management will be discussed. Students gain an understanding of the tools available for managing effective and efficient food and nutrition organizations. Prereq: None. Sp |
| NUTR 376: Principles and Applications in Nutrition
(3) Principles and applications in nutrition emphasizes the relationships among the nutrients and how homeostasis relationships are maintained in the healthy person. Students will learn more about themselves and their health in an effort to use this knowledge to improve their health. This knowledge of nutrition will allow the student to personalize information to fit their lifestyle. Special attention to nutrition for the developing human and lectures focusing on nutrition counseling will address the needs of the dental hygiene student and other health professionals seeking concepts in applied nutrition. Prereq: MATH 108 and CHEM 107 recommended. F, Sp, Su |
NUTR 378 – Nutrition for Fitness and Sports (3)
Nutrition for Fitness and Sport is an overview of the relationship of basic nutrition and energy systems to physical activity and body composition. This course examines popular myths and misconceptions associated with nutrition and performance. Incorporates application of introductory biochemistry. Prereq: MATH 108 recommended. F, Sp |
NUTR 381: Quantity Food Production and Purchasing with Lab (4)
This course provides application of the principles of nutrition and food production in meal service from both a family social unit and the broad spectrum of food service. This course will focus on different stages of food service from menu planning and recipe conversion through the end result of serving the food. Special consideration will be given to meeting nutritional needs, food safety, cultural diversification, and consumer satisfaction. Purchasing and inventory techniques will be examined. In conjunction with the University of Southern Indiana food service and other food service establishments, this course will include a practicum in management. Includes a laboratory. Prereq: NUTR 285 and BIOL 141 or BIOL 122. F |
NUTR 384: Principles and Applications in Food Science (3)
This course will focus on the studies of foods in relation to their composition of physical and chemical properties. This course will include the experimental approach to the study of foods. Throughout this course, sensory evaluation techniques will be utilized. Recipe development and modification will be explored. Includes a laboratory. Prereq: NUTR 376 and NUTR 381; and CHEM 103, 141 or 261. Sp. |
NUTR 396: Nutrition Throughout the Lifecycle (3) This course focuses on the nutritional needs of all ages. Child growth and development theories and the understanding and application of nutrition to pregnant and breastfeeding mothers and the growing infant and child are discussed. Nutrition assessment of the pregnant adolescent, managing complications during pregnancy, and children with special healthcare needs are included. It allows for the analysis of nutrient requirements, nutrient utilization, nutrition risk through the integration of physiologic aging, nutrition, and conditions of aging. Prereq: None. F |
NUTR 397: Nutrition for Health Promotion and Disease Prevention
(3) This course focuses on understanding the role of nutrition in health promotion and disease prevention. Health promotion and disease prevention theories and guidelines will be discussed. Students will have a better understanding of health and food consumption behaviors of diverse populations by evaluating population-based studies. Nutrition needs and current nutritional therapies for the promotion of health and disease prevention will be determined and translated into food choices and menus for people of diverse cultures and religions. Prereq: NUTR 376 and NUTR 396 recommended. Sp |
NUTR 412 – Advanced Human Metabolism (4)
This course focuses on understanding the relationship between food and nutrients, the science of chemistry of the living organism, and health. The course stresses the importance of nutrient interactions and regulation of metabolism. The methods used to assess both nutrient requirements and deficiencies will be studied. Prereq: NUTR 376, BIOL 122, and CHEM 241 or CHEM 354. F |
NUTR 415: Dietary Supplements and Herb Use in Nutrition (3)
This course focuses on understanding the role of supplements from a nutrition standpoint in maintaining and promoting health. Common supplements used such as: vitamins, minerals, herbs and other substances will be discussed. Emphases are placed on understanding the history of their use, their proposed mechanisms of action, and safety concerns using the process of a critical review of the literature. Students will analyze the role of these supplements when making nutritional recommendations to individuals and groups. Prereq: NUTR 376 F |
NUTR
420- Practicum in Food, Nutrition and Wellness (Optional) (1-3)
This course provides junior and senior level students who meet eligibility criteria with the opportunity to gain practical insight into the food and nutrition environments while applying their management knowledge skills. The experience will lead to deeper appreciation and valuable understanding of practical workplace situations. The students will be able to apply their leadership and teamwork skills. Repeatable to a maximum of six hours. Prereq: NUTR 376, NUTR 285, and NUTR 381. F, Sp, Su |
NUTR 427 – Senior Project in Food and Nutrition (3)
This course will provide application of the principles of food production and nutrition by designing a menu and serving a meal. Students will focus on assessing needs, planning, implementing, and evaluating a food service meal. Students will utilize their knowledge of food service management and apply food and nutrition principles in a group setting. Prereq: NUTR 285, NUTR 376, and NUTR 381. Sp |
NUTR 452 – Nutrition and Health Assessment (3)
This course will focus on the comprehensive scientific assessment of nutrition-related problems throughout the lifespan of both individuals and communities. Students will examine the steps in the assessment process. They will select appropriate assessment methods and interpret findings. Evaluation of the outcomes of assessment and quality improvement will be discussed. Prereq: NUTR 376 and NUTR 397. F |
NUTR 465: Community Nutrition (3) This course focuses on understanding the role of nutrition in public health. It will allow for an understanding of the tolls used to design and implement community nutrition programs that promote and protect the public's health. Emphases are placed on community nutrition assessment, program planning and evaluation, nutrition policy making and the legislative process. Prereq: NUTR 376. Sp |
NUTR 481 – Nutritional Counseling and Theory (3)
This course focuses on the acquisition of nutrition counseling knowledge and the development of interpersonal skills that would enhance the translation of nutrition knowledge into healthy food choices. Employing a problem-solving model, the course covers counseling strategies and techniques, interviewing methods, psychological theories, life span and cross-cultural considerations for counseling, emotional factors of nutrition, eating disorders, ethics, and professional aspects of practice. Students will be challenged to apply and think critically about different counseling techniques and situations. Appropriate educational materials and documentation methods will be evaluated and developed as needed. Prereq: Recommend PSY 201 and SPCH 107, and NURT 376 or consent of instructor. Sp |
NUTR 485 – Medical Nutrition Therapy (4)
This course focuses on understanding the diseases that are modifiable by medical nutrition therapy such as obesity, diabetes, hypertension, and hyperlipidemia across the lifespan. For each disease the pathophysiology, evidence supporting medical nutrition therapy, and dietary treatments will be discussed. Prereq: NUTR 376, BIOL 122 and NUTR 452. Sp |
NUTR 492: Food Service Operations Management (3)
This course will be a systems approach to food service management. Program planning, forecasting, program evaluation, and marketing will be discussed. This course will cover cost control methods that are specific to managing food service operations, including food waste and theft. Prereq: NUTR 285, NUTR 381, and HA 411 or MNGT 201 or MNGT 305. Sp |
NUTR 496: Leadership and Professional Issues in Food and Nutrition
(3) This course will explore current political, regulatory, ethical, training, quality improvement, management, and other important related issues facing food and nutrition professionals. Students will use their educational foundation to investigate, identify, and suggest alternative methods of resolving these problems. The course will examine the leadership roles of food and nutrition professionals. Students will apply this knowledge by investigating current controversial issues in food and nutrition and will develop solutions to these problems. Prereq: NUTR 285 and junior or senior standing. Sp |
