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Nutrition

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Didactic Program in Dietetics is approved by the American Dietetic Association.

Faculty

Emeritus: Boggs, Gunning, Stout

Chair: Carlson

Professors: Josephson, Spindler

Assistant Professors: Beshgetoor, Kern

Lecturer: Robasciotti

Master of Science degree in nutritional sciences.

Major in foods and nutrition with the B.S. degree in applied arts and sciences.

The Major

The major in foods and nutrition offers a comprehensive multidisciplinary study of the nature and quality of the food supply and the nutritional requirements for health in people. Students take core sequences of coursework in the areas of nutrition, food science, and food management founded on prerequisite courses in chemistry, biology, biochemistry, physiology, accounting, management, and the behavioral and social sciences. Course emphasis in the major is placed upon the composition, properties, quality, and safety of foods and food ingredients; the relationships of metabolism and utilization of nutrients in food by the human body to health and disease states; influences of exercise and fitness; the physiological basis for diet therapy; nutrition problems in the community; and organization, management and operation of food service facilities.

This major is planned for students interested in qualifying professionally for diverse careers in the fields of dietetics, food service management, and food industries. The didactic program in foods and nutrition is approved by the American Dietetic Association (ADA) which allows student eligibility for membership in ADA and for postbaccalaureate dietetic internship or preprofessional practice programs. Students must be admitted to and complete satisfactorily a postbaccalaureate program and pass the ADA Registration Examination prior to qualifying for registration as dietitians.

Professional careers in dietetics include administrative, therapeutic, teaching, research, and public service positions in hospitals, schools, clinics, and other public and private organizations and institutions. Graduates may also qualify as food science technical specialists within food companies, governmental agencies, and laboratories; as food service managers; and as specialists in advertising, sales, or marketing of foods and nutritional products and services.

Foods and Nutrition Major

With the B.S. Degree in Applied Arts and Sciences
(Major Code: 13061)

All candidates for a degree in applied arts and sciences must complete the graduation requirements listed in the section of this catalog on "Graduation Requirements."

A minor is not required with this major.

Preparation for the Major. Nutrition 101, 204, 205, 206, 207, 208; Accountancy 201; Biology 100, 100L, 210; Chemistry 100 (or 200 and 201), 130, 160 (except with 200 series); Economics 201 (or Statistics 250); Psychology 101; Sociology 101. (46-50 units)

Upper Division Writing Requirement. Passing the University Writing Examination or completing one of the approved writing courses with a grade of C (2.0) or better.

Major. A minimum of 40 upper division units to include Nutrition 301, 302, 302L, 303, 404, 405, 406; Biology 336; Exercise and Nutritional Sciences 304, 314; the remaining 12 units selected with the approval of adviser from Nutrition 309, 482, 491, 510; Biology 321; Chemistry 361A, 361B, 567; Community Health Education 470; and Management 350 and 352 or Psychology 321. Biology 336 will also satisfy three units of the General Education requirement in Explorations IV.A. Natural Sciences.

Courses

Not open to foods and nutrition majors or students with credit in Nutrition 204.

Review of basic diet which will provide nutritional adequacy. Analysis of current theories and practices related to nutrition and athletic performance.

Nutrition as applied to the stages of the normal life cycle.

Prerequisites: Grade of C or better in Nutrition 101 and Chemistry 100 and 130 or 200, 201 and concurrent registraton in Chemistry 231. Proof of completion of prerequisites required: Copy of transcript.

Composition, preparation, preservation, sensory and consumer evaluation of foods.

207. Data Processing in Foods and Nutrition (3) I, II
Two lectures and two hours of activity.

Prerequisite: Concurrent registration in Nutrition 204 or 205.

Computer application in food service management, diet planning, and analysis.

Nutritive needs of humans at the fetal, infant, child, adolescent, adult, and older adult stages of life. Factors which alter nutrient needs or intake at each stage. Strategies to enable nutritive needs to be met.

Physical, chemical, nutritional, and functional properties and quality attributes of foods and food additives; food handling, changes and interactions of food components induced by processing and storage; food laws, regulations, legislation, and food safety issues.

Integration of cellular, physiological, and biochemical relationships with human nutrient requirements.

Prerequisites: Nutrition 204, Biology 336, and one course in biochemistry. Concurrent registration in Nutrition 302. Proof of completion of prerequisites required: Copy of transcript.

Application and evaluation of techniques used to assess nutritional status, including basic methods, experimental animal and human studies.

Prerequisite: Nutrition 205.

Application and evaluation of techniques and equipment utilized in food service operations for quality and financial control, production, distribution and service of food.

Obesity and other eating disorders. Review of etiology, incidence, socioeconomic influences, pathogenesis and treatments. Treatment techniques practiced include modification of diet, activity and behavior. Of interest to those wishing to do weight control counseling.

Food choices for health contrasted with food fads and eating problems. Nutrition labeling, metabolic roles of nutrients, nutrient needs related to exercise and stage of life, professional and legal concerns with dietetics for allied health fields. May not be used toward a degree in foods and nutrition.

Practical experience in food service and medical nutritional therapy for future dietitians.

Managerial functions in food service systems.

Prerequisite: Nutrition 301. Proof of completion of prerequisite required: Copy of transcript.

Application of principles and methods of physical and sensory evaluation and food component analysis to conventional and fabricated foods; effects of additives and ingredient variations; project studies; data interpretation and report writing.

Dietary management of pathological and debilitating diseases.

Principles of learning as they relate to teaching foods and nutrition to adults. Organization of material; selection, use and evaluation of teaching techniques.

Advanced practical experience in food service and medical nutrition therapy for future dietitians.

Current research topics in food science and nutrition.

Individual study. Maximum credit six units.

Prerequisites: Nutrition 302 and 302L.

Nutritional problems in the community with consideration of their resolution. Field placement experience required.

Advanced study of selected topics. See Class Schedule for specific content. Limit of nine units of any combination of 296, 496, 596 courses applicable to a bachelor's degree. Maximum credit of nine units of 596. No more than six units of 596 may be applied to either the bachelor's or master's degree. Maximum combined credit of six units of 596 and 696 applicable to a 30-unit master's degree.

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