Nutritional Science

Name Title Credits School
NTSI 101 Introduction to Food Science 3.00 School of Health Professions
The structure and physical properties of foods are examined with respect to nutrient content and distribution in the food supply. The effects of agricultural methods, market handling, processing and home preparation on nutrient quality are considered. The interactions of food components in food preparation and processing methods are discussed and factors that influence food taste, texture and appearance and nutritive value, are explored.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3

NTSI 102 Food Science Lab 1.00 School of Health Professions


Classroom Hours - Laboratory and/or Studio Hours – Course Credits:

NTSI 201 Introduction to Clinical Nutrition Practice 3.00 School of Health Professions
This course is intended to introduce students to nutrition practice. Topics include Introduction to Nutrients, Digestion. Absorption and Metabolism of Nutrients, Life Cycle Nutrition, Introduction to Diet Therapy and Nutrition Support Practices. Students develop knowledge and skill in clinical and dietary assessment methodologies and develop facility with medical terminology and practices. Students construct dietary intervention protocols using whole foods to meet the dietary prescription and discuss implementation of these protocols in diverse cultural groups. Attention will be placed on development of dietary practices to prevent and/or ameliorate disease.

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3

NTSI 301 Diet Mgmt Pract 3.00 School of Health Professions


Classroom Hours - Laboratory and/or Studio Hours – Course Credits:

NTSI 303 Food Serv Sys 3.00 School of Health Professions


Classroom Hours - Laboratory and/or Studio Hours – Course Credits:

NTSI 360 Lifestyle and Weight Managment 3.00 School of Health Professions
This course includes epidemiologic trends in weight management, physiological and environmental influences on weight and the effect of weight on chronic disease. Various approaches to weight management are explored with an emphasis on lifestyle modification for improving health across the lifespan. Fad diets, supplements, drug regimens and surgical intervention are reviewed. The prevention, early detection, and treatment of eating disorders such as anorexia, bulimia, and binge eating disorder are investigated.

Prerequisite Course(s): Prerequisite: NTSI 201 or BIOL 103 or BIOL 260

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3

NTSI 410 Nutrition and the Life Cycle 3.00 School of Health Professions
Factors influencing nutrient requirements from preconception to old age will be considered, including physiologic and biochemical alteration of the maternal and fetal organism during pregnancy, specific factors influencing growth and development, physiologic alterations with aging and the effect of diet in preventing degenerative changes. Special requirements imposed by work, emotional stress and environmental change will be discussed as well as regulation of food intake, pathogenesis of obesity, anorexia nervosa and other eating disorders.

Prerequisite Course(s): Prerequisite: Take NTSI 201 and one course in this group: BIOL 103 or BIOL 260

Classroom Hours - Laboratory and/or Studio Hours – Course Credits: 3-0-3

NTSI 414 Nutr Counsel 2.00 School of Health Professions


Classroom Hours - Laboratory and/or Studio Hours – Course Credits: