Montana State University
MSU 2010-2012 Catalog > Food and Nutrition Courses

NUTR
Nutrition


NUTR 221CS	BASIC HUMAN NUTRITION  
            
NUTR 226	FOOD FUNDAMENTALS
                   
NUTR 227	FOOD FUNDAMENTALS LAB
          
NUTR 290R	UNDERGRADUATE RESEARCH
          
NUTR 291	SPECIAL TOPICS
         
NUTR 292	INDEPENDENT STUDY
           
NUTR 321	NUTRITION IN THE LIFE CYCLE
     
NUTR 322	FOOD SERVICE SYSTEMS MANAGEMENT
            
NUTR 351	NUTRITION AND SOCIETY
           
NUTR 395	PRACTICUM:QUANTITY FOODS PRODUCTION & MANAGEMENT
           
NUTR 401	NUTRITIONAL ASSESSMENT AND COUNSELING
          
NUTR 411	NUTRITION FOR SPORTS AND EXERCISE
          
NUTR 421	MACRONUTRIENT METABOLISM
          
NUTR 422	MICRONUTRIENT METABOLISM
          
NUTR 425	MEDICAL NUTRITION THERAPY I
          
NUTR 426	MEDICAL NUTRITION THERAPY II
          
NUTR 490R	UNDERGRADUATE RESEARCH
           
NUTR 491	SPECIAL TOPICS
          
NUTR 492	INDEPENDENT STUDY
          
NUTR 494	SEMINAR
          
NUTR 511	EXERCISE METABOLISM AND HEALTH
          
NUTR 524	ADOLESCENT NUTRITION
          
NUTR 526	NUTRITION FOR FITNESS AND PERFORMANCE
           
NUTR 541	CULINARY MARKETING: FARM TO TABLE
          
NUTR 575	RESEARCH OR PROFESSIONAL PAPER/PROJECT
           
NUTR 588	PROFESSIONAL DEVELOPMENT
          
NUTR 589 	GRADUATE CONSULTATION
          
NUTR 590	MASTER'S THESIS
           
NUTR 591	SPECIAL TOPICS
          
NUTR 592	INDEPENDENT STUDY
           
NUTR 594	SEMINAR
          
NUTR 598	INTERNSHIP         

NUTR 221CS BASIC HUMAN NUTRITION
F,S,Su 3 cr. LEC 3
-- Basic concepts of human nutrition which include carbohydrates, lipids, proteins, vitamins, minerals, absorption, digestion, metabolism, and energy utilization as they relate to health and food consumption at different stages of the life cycle.

NUTR 226 FOOD FUNDAMENTALS
S 3 cr. LEC 3
PREREQUISITE: NUTR 221.
-- Principles of food composition, preparation, selection, food safety and storage with special reference to physical and chemical changes which occur during normal food handling. Includes an introduction to meal planning, sensory evaluation, and cultural food perspectives.

NUTR 227 FOOD FUNDAMENTALS LAB
S 2 cr. LAB 2
COREQUISITE: NUTR 226 or equivalent course.
-- Practical experiences which illustrate the principles of ingredient functionality, methods of preparation, preservation, food safety and sensory evaluation. Utilizes knowledge from NUTR 226.

NUTR 290R UNDERGRADUATE RESEARCH
F,S 1-6 cr. IND may be repeated
-- Directed undergraduate research/creative activity which may culminate in a written work or other creative project. Course will address responsible conduct of research.

NUTR 291 SPECIAL TOPICS
On Demand 1 - 4 cr. Maximum 12 cr.
PREREQUISITE: None required but some may be determined necessary by each offering department.
-- Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number.

NUTR 292 INDEPENDENT STUDY
On Demand 1 - 3 cr. IND Maximum 6 cr.
PREREQUISITE: Consent of instructor and approval of department head.
-- Directed research and study on an individual basis.

NUTR 321 NUTRITION IN THE LIFE CYCLE
F 3 cr. LEC 3
PREREQUISITE: NUTR 221.
-- Nutritional needs and health concerns during the different stages of life: pregnancy, lactation, infancy, preschool years, middle childhood, adolescence, adulthood, and later maturity. Special reference to agencies offering nutrition services.

NUTR 322 FOOD SERVICE SYSTEMS MANAGEMENT
F 3 cr. LEC 3
PREREQUISITE: NUTR 221,NUTR 226, and NUTR 227 or consent of instructor.
-- Principles of quantity food procurement, production, and presentation. Emphasizes food safety and sanitation principles and organizational management in dietetics professions.

NUTR 351 NUTRITION AND SOCIETY
S 3 cr. LEC 3
PREREQUISITE: NUTR 221.
-- Factors in the community influencing nutritional status, techniques to assess community nutritional needs, and methodology for planning, implementing, and evaluating community nutrition programs. Cultural food diversity emphasized. Major community nutrition project completed for a public or private agency.

NUTR 395 PRACTICUM:QUANITITY FOODS PRODUCTION & MANAGEMENT
S 3 cr. LEC 3
PREREQUISITE: NUTR 221, NUTR 226, NUTR 227, and NUTR 322 or consent of instructor.
-- Hands-on experience in culinary purchasing, production, and presentation activities. Applied food safety and sanitation principles. Application of organizational management theories in culinary businesses.

NUTR 401 NUTRITIONAL ASSESSMENT AND COUNSELING
S 3 cr. LEC 3
PREREQUISITE: HDCF 319 and NUTR 321 .
-- Theory and application of the nutritional assessment process: Anthropometric, biochemical, clinical, dietary, and medical charting. Utilizes computer dietary analysis and other laboratory procedures. Principles and application of counseling skills.

NUTR 411 NUTRITION FOR SPORTS AND EXERCISE
F 3 cr. LEC 3
PREREQUISITE: NUTR 221 and HDPE 221, or BIOH 201/211 plus junior standing.
-- Nutrition for physical activity, sport performance, health and fitness. Nutritional needs are discussed for endurance, strength, low-body weight, team sport athletes and other physically active people . Energy balance and weight management examined.

NUTR 421 MACRONUTRIENT METABOLISM
F 3 cr. LEC 3
PREREQUISITE: NUTR 221, BCH 380 , BIOH 211.
-- Digestion, absorption, and metabolism of macronutrients, metabolic pathways utilizing carbohydrates, fats, and proteins, and changes that occur in metabolism under different physiological conditions.

NUTR 422 MICRONUTRIENT METABOLISM
S 3 cr. LEC 3
PREREQUISITE: HDFN 421, and HDFN 425.
-- Digestion, absorption, and metabolism of micronutrients, metabolic roles of vitamins and minerals, and changes that occur in metabolism under different physiological conditions.

NUTR 425 MEDICAL NUTRITION THERAPY I
F 3 cr. LEC 3
COREQUISITE: NUTR 401.
-- Examination of metabolic and physiological changes in selected conditions and implications for medical nutrition therapy. Extensive case studies utilized to facilitate critical thinking for appropriate nutritional care.

NUTR 426 MEDICAL NUTRITION THERAPY II
S 3 cr. LEC 2 LAB 1.
PREREQUISITE: NUTR 425.
-- Senior capstone course. Application of principles of clinical nutrition. Supervised practice in a hospital for one week under the supervision of a registered dietitian (requires relocation for one week).

NUTR 490R UNDERGRADUATE RESEARCH
F,S,Su 1 - 6 cr. IND May be repeated. Max 12 cr.
-- Directed undergraduate research/creative activity which may culminate in a research paper, journal article, or undergraduate thesis. Course will address responsible conduct of research.

NUTR 491 SPECIAL TOPICS
On Demand 1 - 4 cr. Maximum 12 cr.
PREREQUISITE: Course prerequisites as determined for each offering.
-- Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number.

NUTR 492 INDEPENDENT STUDY
On Demand 1 - 3 cr. IND Maximum 6 cr.
PREREQUISITE: Junior standing, consent of instructor, and approval of department head.
-- Directed research and study on an individual basis.

NUTR 494 SEMINAR
F 1 cr. SEM 1 cr.
PREREQUISITE: Senior standing.
-- Preparation of an application for a dietetic internship or graduate program. Emphasizes resume and portfolio development, ethics, professionalism, and interviewing.

NUTR 511 EXERCISE METABOLISM AND HEALTH
S 3 cr. LEC 3
PREREQUISITE: Knowledge in areas of anatomy and physiology, upper division courses in one or combination of: exercise physiology, biochemistry, or nutrition.
-- This course examines how cellular demands influence the need for carbohydrates, amino acids, lipids, vitamins, and minerals, how the availability of these nutrients influences adaptations, and the influence of these adaptations on exercise performance and disease risk.

NUTR 524 ADOLESCENT NUTRITION
S 2 cr. LEC 2
-- This is an online course designed to provide teachers strategies for incorporating nutrition education into their curriculum. Course participants explore nutrition science relevant to adolescent health, gain exposure to quality education resources and investigate school wellness issues and strategies.

NUTR 526 NUTRITION FOR FITNESS AND PERFORMANCE
F 3 cr. LEC 3
PREREQUISITE: NUTR 221, BIOH 211, CHMY 121, BCH 380.
-- Examine energy metabolism and physical activity. Use nutrition strategies to meet the energy, power output, and nutrient demands of exercise, and athletic performance. Examine behavioral relationships that affect fitness and health, including disordered eating and the female athlete triad, evaluation of nutrition information and dietary supplements, with extensive use of internet resources.

NUTR 541 CULINARY MARKETING: FARM TO TABLE
Su 3 cr. LEC 1 LAB 2
PREREQUISITE: NUTR 221, NUTR 226, NUTR 227, NUTR 322, HDFN 395, or equivalent and Graduate Standing.
-- Emphasizes hands-on food experience, including market garden tending and harvesting, distribution by community supported agriculture, food marketing and retail at farmers' markets, culinary practice with seasonal garden produce, food preservation an product development, teaching and culinary demonstrations, and comprehnsive literature review.

NUTR 575 RESEARCH OR PROFESSIONAL PAPER/PROJECT
F,S,Su 1 - 3 cr. IND Maximum 6 cr.
PREREQUISITE: Graduate standing.
-- A research or professional paper or project dealing with a topic in the field. The topic must have been mutually agreed upon by the student and his or her major advisor and graduate committee.

NUTR 588 PROFESSIONAL DEVELOPMENT
On Demand 1 - 3 cr. LEC
PREREQUISITE: Graduate standing, teaching experience and/or current employment in a school organization, consent of instructor and Dean of Division of Graduate Education.
-- Courses offered on a one-time basis to fulfill professional development needs of in-service educators. A specific focus is given to each course which is appropriately subtitled.

NUTR 589 GRADUATE CONSULTATION
On Demand 1 - 3 cr. IND
PREREQUISITE: Graduate standing in nutrition major.
-- This course may be used only by students who have completed all of their course work (and thesis if on a thesis plan) but who need additional faculty or staff time or help.

NUTR 590 MASTER'S THESIS
F,S,Su 1 - 10 cr. IND
PREREQUISITE: Master's standing.
-- Directed graduate research/creative activity.

NUTR 591 SPECIAL TOPICS
On Demand 1 - 4 cr. Maximum 12 cr.
PREREQUISITE: Upper division courses and others as determined for each offering.
-- Courses not offered in any curriculum for which there is a particular one time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number.

NUTR 592 INDEPENDENT STUDY
On Demand 1 - 3 cr. IND Maximum 6 cr.
PREREQUISITE: Graduate standing, consent of instructor, approval of department head and Dean of Division of Graduate Education.
-- Directed research and study on an individual basis.

NUTR 594 SEMINAR
On Demand 1 cr. SEM 1 Maximum 4 cr.
PREREQUISITE: Graduate standing or seniors by petition. Course prerequisites as determined for each offering.
-- Topics offered at the graduate level that are not covered in regular courses. Students participate in preparing and presenting discussion material.

NUTR 598 INTERNSHIP
On Demand 2 - 12 cr. IND
PREREQUISITE: Graduate standing, consent of instructor and approval of department head.
-- An individualized assignment arranged with an agency, business or other organization to provide guided experience in the field.

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