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Course Descriptions: Nutrition (NUTR)
NUTR 101. Seminar in Dietetics (1)
A comprehensive survey of the foundations and current status of the dietetics profession. The course focuses on the practice of dietetics in the health care system and in some less traditional roles. All students will develop an individual professional portfolio.
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NUTR 201. Introductory Foods (4)
A study of the scientific principles and procedures used in the preparation of food. Lecture three hours per week; laboratory three hours per week. Prerequisites: MATH 103 and CHEM 120.
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NUTR 210. Contemporary Issues in Nutrition (4)
A study of the principles of human nutrition throughout the life cycle. Current topics and controversies in nutrition and health are discussed. A personal dietary analysis is a component of this course. Lecture three hours per week; laboratory and related work two hours per week. (GE).
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NUTR 220. Communication in Dietetics (4)
A study of the application of educational and counseling methods, program planning, and evaluation strategies for the prevention and treatment of nutrition problems of different population groups. All students will participate in a service-learning experience.
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NUTR 292. Selected Topics (1-4).
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NUTR 299. Directed Studies (1-4)
Consent of the divisional chairperson is required.
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NUTR 300. Advanced Seminar in Dietetics (1)
A seminar designed for junior nutrition majors. Contemporary issues related to professional development, roles, ethics, and performance in nutrition practice will be explored. This seminar will be particularly helpful for those preparing for internships and the registration examinations. Prerequisite: NUTR 101.
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NUTR 310. Principles of Human Nutrition (4)
A study of human nutritional requirements, biochemical and physiological functions of nutrients and their interactions in the body, and food sources of nutrients. Appropriate for liberal arts and sports medicine majors. Prerequisites: CHEM 120, BIOL/SPME 270, and NUTR 210.
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NUTR 340. Sports Nutrition (4)
A study of human nutritional requirements and the relationship between weight, physical activity, and health. Sports nutrition during varying levels of physical activity and during the various lifecycles (childhood, teenagers, pregnancy, lactation, and adults) will be examined. The course will familiarize the student with proper sports nutrition when following a special diet (e.g., diabetic diet, renal diet, or vegetarianism) and with pre- and post-competition nutritional requirements. Additionally, the relationship between weight, physical activity, and health will be examined with an emphasis on identification of strategies related to the adoption a long-term healthy lifestyle modifications, eating habits, and weight control. Four hours lecture per week. Prerequisite: BIOL/SPME 270.
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NUTR 410. Food Microbiology (4)
A study of the role and significance of foodborne microorganisms in food spoilage, preservation poisoning, and fermentation. Emphasis will be placed on the interplay of ecological parameters that affect the entry of microorganisms into foods and their subsequent fate. Three hours lecture per week and two two-hour laboratory sessions per week. Prerequisites: BIOL 211 and CHEM 301 or CHEM 310.
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NUTR 420. Quantity Food Production (4)
Studies principles and procedures for menu planning, volume food production, operation of quantity food production equipment, sanitation controls, and formula forecasting. Three hours lecture, three hours laboratory per week. Prerequisites: NUTR 201 and NUTR 310.
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NUTR 421. Systems Management (4)
A study of the principles of organizations and management used in food service systems. Allocation of resources, financial controls, work measurement, personnel supervision, training, and evaluation. This course will provide a capstone experience that will integrate course material from NUTR 201, 310, 410, and 420, and will explore applied skills useful for future employment. Three hours lecture, three hours laboratory per week. Prerequisite: NUTR 420. (WI).
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NUTR 440. Food Service Design and Equipment (3)
A study of food service facilities layout, site selection, availability of natural energy resources, and the procuring and maintaining of equipment and furnishings. Students will design a food service facility utilizing scale, mylar, templates, specifications, and blueprints. Two hours lecture, three hours laboratory per week. Prerequisite: NUTR 421.
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NUTR 450. Medical Nutrition Therapy (4)
A survey of the metabolic alterations in disease states and the use of special diets in the treatment of diseases. A case-study approach is used to learn interviewing and counseling skills. Three hours of lecture, three hours of laboratory per week. Prerequisites: NUTR 310, CHEM 320, and BIOL 270 or SPME 270.
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NUTR 592. Selected Topics (1-4)
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NUTR 595. Supervised Field Work in Nutritional Science (1-4)
Students must have completed thirty-six units in the major with a minimum grade point average of 3.0 and have the consent of the instructor and the divisional chairperson. Cr/NC grading only.
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NUTR 599. Directed Studies (1-4)
Consent of the instructor and the divisional chairperson is required.
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Although the above are excerpted from the 2008-2009 Seaver catalog this is
not an official binding document. To view the actual catalog visit:
http://seaver.pepperdine.edu/academics/catalog/
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