Course Descriptions

The focus of the course is on the development of basic knowledge which describes the dimensions of dietetics and nutrition-related professions as practice disciplines. The course requires the integration of this basic knowledge in examining the future individual goals as a dietetic professional.

Focus on the application of basic scientific principles in the use and preparation of selected food products.

Corequisite: NUTR 2231

This course presents fundamental principles in the selection and preparation of foods. Students are introduced to the biological and chemical properties of foods that affect their use in cooking processes.

Prerequisite: 6 hours of Chemistry

Corequisite: NUTR 2131

This course examines the fundamentals of normal human nutrition, major nutritional problems and the relation of nutrition to mental and physical development. Food habits and the cultural, social, and psychological influences upon food choices are discussed. In addition, the course introduces students to current dietary guidelines and nutrition issues and requires the application of basic nutrition principles to dietary assessment.

Prerequisite: 3 semester hours in Chemistry or Biology

In this course, students explore food systems management with an emphasis on quantity food production, kitchen layout, and design.

Corequisite: NUTR 3234

This course focuses on the investigation of hunger and the food assistance systems that address hunger in the United States and the international arena. Students complete 60 hours of service activities in the various departments of the San Antonio Food Bank.

This course is a Service-Learning course and may be used to meet the community service requirement. Lecture (2 credit hours) and lab (1 credit hour).

Prerequisite: DWHP 1200

This course is an introduction to the principles and procedures basic to the management of human and financial resources in food and nutrition services systems. The course content concentrates on trends, management processes, systems theory, decision-making, leadership and motivation theories, marketing process, employee training, quality and productivity, and information systems related to food and nutrition services.

Prerequisites: NUTR 3325 and NUTR 3134

This course is an introduction to the principles and skills necessary for the management of food service systems. The focus of this semester is on menu development, recipe standardization, quantity food production, quality control, and food safety procedures and integration of basic management fundamentals including food cost controls. The course requires the integration and application of menu planning, food production, and event planning. In addition, students will learn and utilize nutritional analysis and meal planning software.

Prerequisites: BMGT 3340 and ACCT 2301, or graduate student status.

This course applies organic chemistry to the study of food science. The course involves a critical analysis of modern food production, preservation methods and food safety, and an integration of colloid chemistry. Lecture and lab.

Prerequisites: NUTR 2131, NUTR 2231 and MATH 2303 or SOCI 3381.

This course includes the role of nutrients and food components in the function and development of humans throughout the life cycle. Basic nutritional assessment and nutrient requirements for the following life cycle stages: preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and elderly will be included. Course includes two semester hours of lecture and one semester hour of laboratory.

Prerequisite: NUTR 2341

Students will learn about the oversight of the profession of dietetics including legislation, scope of practice, standards of professional performance, and the code of ethics. Professionalism and teamwork will be practiced. Students will learn how to apply for dietetic internships, graduate school, and jobs.

This course provides the student with individual field experience in one of the areas in nutrition and dietetics.

This course examines major behavior theories, teaching strategies, and counseling skills and the application to nutrition education and counseling in lifestyle management. Laboratory activities include the practice techniques used in the group and individual dynamics affecting the outcomes of nutrition education and counseling. Lecture (2 credit hours) and lab (1 credit hour).

Prerequisites: NUTR 2341 and 3 semester hours of Behavioral Sciences.

This course is a study of nutrition and the interrelationship with work physiology, including bio-nutritional influences on physiology, physical assessment, and cardiac rehabilitation.

Prerequisite: NUTR 2341

This course focuses on the development of skills in nutrition assessment and medical nutrition therapy interventions for chronic disease conditions including obesity, cardiovascular diseases, hypertension, and diabetes mellitus. Emphasis will be placed on anthropometric, laboratory, and diet assessment techniques and use of therapeutic diets in patient care. Students will also learn to assess the risk of chronic diseases, including the role of nutrigenomics in chronic disease risk. Lecture (2 credit hours) and lab (1 credit hour).

Prerequisite: NUTR 3342, CHEM 3450 or CHEM 4351

Corequisite: NUTR 4470

Chemistry course descriptions

Societal and ecological nutrition issues, including social justice concerns, at the global, national and local level are explored. This course examines international, federal, state, and local community programs focused on improving the nutrition status of human population groups. This course reviews the processes of community assessment and nutrition program, development, monitoring and evaluation. 4 credits.

Prerequisite: NUTR 2341, 3 semester hours of Behavioral and Social Sciences or ECON 2301, or graduate student status.

This class covers physiological function, metabolic fate, interactions of nutrients, and factors influencing the utilization of nutrients in humans. The purpose of this course is to prepare students to evaluate the scientific evidence that forms the basis of nutrition practice. Course content includes the metabolism of macronutrients and micronutrients, nutrient interactions, nutrient and energy requirements, and nutrient toxicity. In addition, the basic principles of research ethics will be discussed. Students analyze and interpret nutrition literature utilizing library research.

Prerequisites: BIOL 1402, BIOL 2321, BIOL 2322, NUTR 2341 and CHEM 3450 or CHEM 4351

Biology course descriptions

Chemistry course descriptions

This course focuses on the continued development of skills in nutrition assessment and medical nutrition therapy interventions for neurological conditions, gastrointestinal conditions, renal diseases, hypermetabolic conditions, pulmonary conditions, cancer, and AIDS. Emphasis will be placed on the use of therapeutic diets and nutrition support in patient care and the documentation of nutrition care in health care delivery systems. This course contains a laboratory component.

Prerequisites: NUTR 4376 and NUTR 4470