NUFS Graduate Courses

Advanced Undergraduate and Graduate Courses

NUFS 6020. MEDICAL NUTRITION I (3). LEC. 3. Pr., NUFS 3721, NUFS 4820, NUFS 4830, or departmental approval. Application of nutrition principles to the pathophysiological and biochemical changes associated with endocrine, cardiovascular, and gastrointestinal tract diseases.

NUFS 6030. MEDICAL NUTRITION II (3). LEC. 3. Pr., NUFS 6020 or departmental approval. Application of nutrition principles to the pathophysiological and biochemical changes associated with sepsis, burns, and trauma as well as renal, respiratory, and immune system diseases.

NUFS 6430. FOOD CHEMISTRY (4). LEC. 3, LAB 3. Pr., BCHE 3180 or departmental approval. Chemistry of food components; chemical and physical changes of food during processing and storage.

NUFS 6450. FOOD ANALYSIS AND QUALITY CONTROL (4). LEC. 3, LAB. 3. Pr., NUFS 6430 or departmental approval. Principles and application of chemical and instrumental food analyses; quality control procedures.

NUFS 6560. NUTRITION AND FOOD SERVICES MANAGEMENT (4). LEC. 4. Pr., NUFS 3041, ACCT 2910, or departmental approval. Organization, management and marketing of food and nutrition service systems in health care facilities.

NUFS 6590. RECREATIONAL FOODSERVICE MANAGEMENT (2). LEC. 2. Pr., NUFS 3600 or departmental approval. Methods and systems of managing foodservice operations in recreational facilities. Course also offered for graduate students through distance education as NUFS 6596.

NUFS 6620. NUTRITION AND PHYSICAL PERFORMANCE (3). LEC. 3. Pr., BIOL 2510, BCHE 3180, or departmental approval. Relationships between energy, carbohydrates, proteins, fluids, vitamins, minerals, body weight, ergogenic aids, and physical performance.

NUFS 6640. FOOD PRODUCT DEVELOPMENT (4). LEC. 2, LAB 6. Pr., NUFS 6430, or departmental approval. Food product development from concept to market.

NUFS 6770. FOOD PLANT SANITATION (4). LEC. 3, LAB. 3. Pr., BIOL 3200 or departmental approval. Sanitary regulations and procedures for hazard control and quality assurance in food industry. Course also offered for graduate students through distance education as NUFS 6776.

NUFS 6820. NUTRITION IN THE LIFE CYCLE (3). LEC. 3. Pr., NUFS 4830 or departmental approval. Metabolic and clinical aspects of nutrition during key periods of the life cycle emphasizing pregnancy, infancy, and late adulthood.

NUFS 6880. NUTRITION AND FOOD SCIENCE: A GLOBAL PERSPECTIVE (2). LEC. 2. Pr., NUFS 2000 or departmental approval. Factors affecting nutritional status of world populations; community, national, international programs for health advancement.

Graduate Courses

NUFS 7050. METHODS OF RESEARCH (2). LEC. 2. Pr., departmental approval. Research methods and designs applicable to disciplines represented in nutrition and food science. Course also offered for graduate students through distance education as NUFS 7056.

NUFS 7200. CARBOHYDRATE CHEMISTRY AND FUNCTIONALITY IN FOODS (3). LEC. 3. Pr., NUFS 6430 or departmental approval. Chemistry and functionality of sugars, starches, and hydrocolloids as applied to food systems.

NUFS 7210. FOOD PROTEINS AND FATS (3). LEC. 3. Pr., NUFS 6430 or departmental approval. Advanced theories and practices of food science in the areas of protein and fat.

NUFS 7280. LABORATORY METHODS IN FOOD SCIENCE AND NUTRITION (3). LEC. 2, LAB. 3. Pr., departmental approval. Modern laboratory techniques and instruments use in human nutrition and food science research.

NUFS 7500. MINERALS (2). LEC. 2. Pr., departmental approval. Sources, digestion, absorption, transport, function and metabolism of major and trace minerals in the human body.

NUFS 7510. VITAMINS (2). LEC. 2. Pr., departmental approval. Advanced study of metabolism, requirements, interactions and deficiencies of the fat and water soluble vitamins as related to humans.

NUFS 7520. MACRONUTRIENTS: INTEGRATION AND METABOLISM (4). LEC. 4. Pr., graduate level biochemistry. Advanced study of energy metabolism, digestion, absorption, transport and integrative metabolism of macronutrients.

NUFS 7530. CONTINUOUS QUALITY IMPROVEMENT IN HOSPITALITY (2). LEC 2. Pr., NUFS 3600 or departmental approval. The principles of continuous quality improvement and total quality management for the hospitality industry. Credit will not be given for both NUFS 7530 and NUFS 4530. Course also offered for graduate students through distance education as NUFS 7536.

NUFS 7540. CONFERENCE COORDINATION (2). LEC 2. Pr., NUFS 3600 or departmental approval. Systems for the management of the conference coordination segment of the hospitality industry. Credit will not be given for both NUFS 7540 and NUFS 4540. Course also offered for graduate students through distance education as NUFS 7546.

NUFS 7550. RESORT AND CLUB MANAGEMENT (2). LEC 2. Pr., NUFS 3600 or departmental approval. Unique features, opportunities and problems associated with resort and club management. Credit will not be given for both NUFS 7550 and NUFS 4550. Course also offered for graduate students through distance education as NUFS 7556.

NUFS 7560. GLOBAL HOSPITALITY (2). LEC. 2. Pr., NUFS 3600 or departmental approval. Contemporary issues confronting the global hospitality industry. Credit will not be given for both NUFS 7560 and NUFS 4560. Course also offered for graduate students through distance education as NUFS 7566.

NUFS 7900. ADVANCED INDEPENDENT STUDY (1-6). IND. Pre., departmental approval. Advanced reading or research approved and supervised by a faculty member. Course may be repeated for a maximum of 6 credit hours. Course also offered for graduate students through distance education as NUFS 7906.

NUFS 7920. PROFESSIONAL INTERNSHIP IN HOSPITALITY (1-3). INT. Pr., departmental approval. Application and analysis of principles and theories of hospitality in a professional hospitality setting. No more than three hours may be counted toward a graduate degree. Course may be repeated for a maximum of 3 credit hours. Course also offered for graduate students through distance education as NUFS 7926.

NUFS 7950. MASTER'S SEMINAR (1). SEM. 1. Pr., departmental approval. Current topics in nutrition and food science presented by graduate students.

NUFS 7960. DIRECTED READINGS (1-5) IND. Pr., departmental approval. Critical analysis of classic and current research. May be repeated for a maximum of 5 credits. Course also offered for graduate students through distance education as NUFS 7966.

NUFS 7980. NON-THESIS RESEARCH (1-3). RES. Pr., departmental approval, graduate standing. In-depth work in a particular project related to hotel and restaurant management. Course may be repeated for a maximum of 3 credit hours. Course also offered for graduate students through distance education as NUFS 7986.

NUFS 7990. RESEARCH AND THESIS (1-10). MST. Pr., departmental approval. Research in the area of specialization. Course may be repeated for a maximum of 10 credit hours.

NUFS 8910. SUPERVISED TEACHING (1). IND. 1. Pr., departmental approval. Practical experience teaching in a classroom.

NUFS 8950. DOCTORAL SEMINAR (1). SEM. 1. Pr., departmental approval. Required for all doctoral students in nutrition and food science. Advanced topics in nutrition and food science presented by doctoral students.

NUFS 8970. ADVANCED TOPICS IN NUTRITION AND FOOD SCIENCE (1-6). LEC. Pr., departmental approval. A) Nutrition, B) Food Science, C) Hotel and Restaurant Management. Course may be repeated for a maximum of 6 credit hours. Course also offered for graduate students through distance education as NUFS 8976.

NUFS 8990. RESEARCH AND DISSERTATION (1-10.). DSR. Pr., departmental approval. Research in the area of specialization. Course may be repeated for a maximum of 10 credit hours.

Distance Education Courses for Graduate Students

NUFS 6596 - Distance Education. RECREATIONAL FOODSERVICE MANAGEMENT (2). LEC. 2. Pr., graduate student off-campus, NUFS 3600 or departmental approval. Methods and systems of managing foodservice operations in recreational facilities.

NUFS 6776 - Distance Education. FOOD PLANT SANITATION (4). LEC. 3, LAB. 3. Pr., graduate student - off campus, BIOL 3200 or departmental approval. Sanitary regulations and procedures for hazard control and quality assurance in food industry.

NUFS 7056 - Distance Education. METHODS OF RESEARCH (2). LEC. 2. Pr., graduate student off-campus, departmental approval. Research methods and designs applicable to disciplines represented in nutrition and food science.

NUFS 7536 - Distance Education. CONTINUOUS QUALITY IMPROVEMENT IN HOSPITALITY (2). LEC 2. Pr., graduate student off-campus, NUFS 3600 or departmental approval. The principles of continuous quality improvement and total quality management for the hospitality industry. Credit will not be given for both NUFS 7530 and NUFS 4530.

NUFS 7546 - Distance Education. CONFERENCE COORDINATION (2). LEC 2. Pr., graduate student off-campus, NUFS 3600 or departmental approval. Systems for the management of the conference coordination segment of the hospitality industry. Credit will not be given for both NUFS 7540 and NUFS 4540.

NUFS 7556 - Distance Education. RESORT AND CLUB MANAGEMENT (2). LEC 2. Pr., graduate student off-campus, NUFS 3600 or departmental approval. Unique features, opportunities and problems associated with resort and club management. Credit will not be given for both NUFS 7550 and NUFS 4550.

NUFS 7566 - Distance Education. GLOBAL HOSPITALITY (2). LEC. 2. Pr., graduate student off-campus, NUFS 3600 or departmental approval. Contemporary issues confronting the global hospitality industry. Credit will not be given for both NUFS 7560 and NUFS 4560.

NUFS 7906 - Distance Education. ADVANCED INDEPENDENT STUDY (1-6). IND. Pre., graduate student off-campus, departmental approval. Advanced reading or research approved and supervised by a faculty member. Course may be repeated for a maximum of 6 credit hours.

NUFS 7926 - Distance Education. PROFESSIONAL INTERNSHIP IN HOSPITALITY (1-3). INT. Pr., graduate student off-campus, departmental approval. Application and analysis of principles and theories of hospitality in a professional hospitality setting. No more than three hours may be counted toward a graduate degree. Course may be repeated for a maximum of 3 credit hours.

NUFS 7966 - Distance Education. DIRECTED READINGS (1-5) IND. Pr., graduate student off-campus, departmental approval. Critical analysis of classic and current research. May be repeated for a maximum of 5 credits.

NUFS 7986 - Distance Education. NON-THESIS RESEARCH (1-3). RES. Pr., graduate student off-campus, departmental approval, graduate standing. In-depth work in a particular project related to hotel and restaurant management. Course may be repeated for a maximum of 3 credit hours.

NUFS 8976 - Distance Education. ADVANCED TOPICS IN NUTRITION AND FOOD SCIENCE (1-6). LEC. Pr., graduate student off-campus, departmental approval. A) Nutrition, B) Food Science, C) Hotel and Restaurant Management. Course may be repeated for a maximum of 6 credit hours.