Nutrition Course Descriptions

NUTR 202:  Fundamentals of Human Nutrition    (Credit 3)   Restricted to non-majors only!
Principles of nutrition with application to the physiologic needs of individuals; food sources and selection of an adequate diet; formulation of Recommended Dietary Allowances; nutritional surveillance.

 NUTR 203:  Scientific Principles in Human Nutrition (Credit 3)  Restricted to Nutritional Sciences majors only!
Chemistry and physiology of proteins, carbohydrates, lipids, vitamins and minerals; their ingestion, digestion, absorption, transport and metabolism.
Prerequisites: Completion of CHEM 101/111 or instructor approval.

NUTR 210:  Horizons in Nutrition and Food Science (Credit 2)
Introduction to nutrition and food science career opportunities through presentations by nutrition and food science researchers and industry professionals; addresses issues of professionalism including portfolio development, teamwork, and critical thinking skills. Cross-listed with FSTC 210.

NUTR 211:  Scientific Principles of Foods  (Credit 4)
Basic principles underlying selection, preparation and preservation of food in relation to quality standards, acceptability and aesthetics.  Introduction to composition, nutritive value, chemical and physical properties of foods; introduction to experimental study of foods.
Prerequisites: CHEM 101, CHEM 111; NUTR 202 or NUTR 203; sophomore classification or above.

 NUTR 285:  Directed Studies  (Credit 1 to 4)
Directed study of selected problems in the area of nutrition.  
Prerequisites: Approval of instructor; 2.0 GPR in major and overall.

 NUTR 289:  Special Topics In…  (Credit 1 to 4)
Selected topics in an identified area of nutrition.  May or may not be repeated for credit.
Prerequisites:  Approval of instructor.

NUTR 300:  Religious and Ethnic Foods (Credit 3)
Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world.
Prerequisites:  Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful. Cross-listed with FSTC 300.

NUTR 301:  Nutrition Through Life (Credit 3)
Analysis of nutrition with emphasis on human biological needs through stages of the life cycle.  The biochemical, physiological, and anthropometric aspects of nutrition.
Prerequisites:  NUTR 203; junior classification or approval of department head 

NUTR 303:  Principles of Animal Nutrition. (3 Credits)
Scientific approach to nutritional roles of water, carbohydrates, proteins, lipids, minerals, vitamins, and other dietary components; emphasis on the com­parative aspects of gastrointestinal tracts and on digestion, absorption, and metabolism of nutrients.
Prerequisites: CHEM 222; CHEM 227 or equivalent. Cross-listed with ANSC 303. 

NUTR 304:  Food Service Systems and Management (Credit 4)
Dietetics Students Only
Principles of food service management used in selecting, storing, preparing and serving food in quantity; emphasis on menu planning, quality control, purchasing, equipment and layout/design; application of basic management principles in food service operations, including financial planning and personnel issues.
Prerequisites:  NUTR 203 and NUTR 211, junior or senior classification. 

 NUTR 404:  Nutrition Assessment and Planning (Credit 4) – only offered in the Fall semester
Dietetics Students Only
Methods of determining the nutritional status of individuals; dietary assessment techniques; planning nutritional care including diet modifications and nutrition support; nutrition counseling; documentation on nutritional care.
Prerequisites:  NUTR 203; NUTR 301; junior classification or ap­proval of department head.

NUTR 405:  Nutritional Treatment of Disease (Credit 3)
Nutritional intervention in pathological conditions, based on biochemical, physiological and psychological effects of disease state; application of diet therapy principles and nutritional assessment.
Prerequisites:  NUTR 203; NUTR 444; BIOL 319, BICH 410 or concurrent registration therein, or instructor approval.                      

NUTR 410:  Nutritional Pharmacometrics of Food Compounds. (3 Credits)
Nutritional pharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological and pharmacological effects of food compounds.
Prerequisites: NUTR 202 or NUTR 203 or FSTC 201 or CHEM 222 or CHEM 227 or approval of instructor; junior or senior classification. Cross-listed with FSTC 410. 

NUTR 430:  Community Nutrition  (Credit 3) Writing-Intensive Course
Health and nutrition programs, food labeling, cultural and religious food practices, consumer education.
Prerequisites:  Completion of NUTR 203 or instructor approval.

NUTR 440:  Therapeutic Microbiology: Probiotics and Related Strategies- (Credit 3)Topics relevant to alimentary (gastrointestinal) microbiology including: (i) the “normal” intestinal microbiota; (ii) probiotic and prebiotic nutritional supplements; (iii) recombinant pharmabiotics; (iv) gut-associated lymphoid tissue and mucosal immunity; (v) foodborne gastrointestinal pathogens; and (vi) fermented products as functional foods.
Prerequisites:  Undergraduate survey course in microbiology or approval of instructor; junior or senior classification.  Cross-listed with FSTC 440. 

NUTR 450:  Nutrition and Metabolism of Minerals (Credit 3)
The role of minerals in living systems and the exploration of their multitude of functions; chemical properties of minerals and how that relates to function in cells and tissues; consequences of mineral deficiencies based on known functions; insight into experimental approaches used to assess minerals in a living environment.
Prerequisites: NUTR 203, BICH 303 or 410 or approval of instructor. 

NUTR 469:  Experimental Nutrition & Food Science Laboratory (Credit 4) Writing Intensive
Investigation of nutritional intervention in animal models of metabolic and psychological disorders (e.g. obesity and depression); investigational approaches; behavioral analyses; RNA & protein analyses; reverse transcription PCR.
Prerequisites: CHEM 227/237; junior or senior classification or approval of instructor.  Cross-listed with FSTC 469. 

NUTR 470:  Nutrition and Physiological Chemistry (Credit 3)
This course is designed to integrate nutrition, biochemistry and physiology. Students will learn how carbohydrates, lipids and proteins are used for energy.
Prerequisites: NUTR 203; NUTR 301; BICH 410; senior classification or ap­proval of department head. 

NUTR 471:  Critical Evaluation of Nutrition and Food Science Literature  (Credit 3)Evaluation of scientific literature, research methods within in the literature, and the quality of scientific studies to produce an evidence-based review in areas specific to nutrition and food science.
Prerequisites: NUTR 202 or 203 and STAT 302; Junior or Senior classification; knowledge of technical writing helpful.  Cross-listed with FSTC 471.

NUTR 481:  Seminar  (Credit 1) Communication Intensive Course
Review of current literature and research in nutrition; oral presentations and critical discussions.
Prerequisites: Senior classification in nutritional sciences or allied area, or instructor approval.
NOTE: This course should be taken your last semester at TAMU.

NUTR 485:  Directed Studies (Credit 1-4)
Directed study on selected problems in the area of nutrition.  
Prerequisites:  Junior or senior classification in nutritional sciences or allied area; approval of instructor; 2.0 GPR in major and overall. Student must make prior arrangement with a faculty member.

NUTR 489:  Special Topics in …   (Credit 1-4)
Selected topics in an identified area of nutrition.  May be repeated for credit.  Prerequisites vary depending on course

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