NUFS Undergraduate Courses

Undergraduate Courses

NUFS 1010. INTRODUCTION TO HOSPITALITY MANAGEMENT (1). LEC. 1. Overview of the hotel, restaurant, club and travel industries and their interaction.

NUFS 2000. NUTRITION AND HEALTH (3). LEC. 3. Principles of human nutrition and food choices related to the health of individuals.

NUFS 2050. SCIENCE OF FOOD (4). LEC. 3, LAB. 3. Pr., NUFS 2000, BIOL 1000 or BIOL 1020. Basic chemical and biological principles of food and food preparation methods, concepts of food quality, nutrition, sanitation, processing, and food laws.

NUFS 2070. INTRODUCTION TO DIETETICS AND NUTRITION (1). LEC. 1. Pr., NUFS 2000. Overview of professional roles and responsibilities in dietetics and nutrition with emphasis on professional development and conduct.

NUFS 2300. HOSPITALITY LAW (3). LEC. 3. Pr., NUFS 1010. Legal systems and laws relevant to the management of restaurants, hotels, private clubs and other hospitality operations.

NUFS 3040. FOOD SYSTEMS OPERATIONS (2). LEC. 2. Pr., junior standing and NUFS 2050. Principles for managing resources required in planning, purchasing, preparing and serving high quality food in food service operations.

NUFS 3041. FOOD SYSTEMS OPERATIONS LABORATORY (1). Lab. 4. Pr., TB test. Coreq. NUFS 3040. Laboratory experience in food service operations. Food safety certification will be available.

BCHE 3180. NUTRITIONAL BIOCHEMISTRY (3). LEC. 3. Pr., CHEM 2030 or 2080. Fundamental pathways of carbohydrate, lipid and amino acid metabolism in human beings. Credit will not be given for both BCHE 3180 and BCHE 3200.

NUFS 3200. HOSPITALITY FINANCIAL MANAGEMENT (3). LEC. 3. Pr., ACCT 2910. Financial systems and statements in the hospitality industry.

NUFS 3380. STUDY ABROAD OPPORTUNITIES IN HUMAN SCIENCES (1). LEC. 1. Exploration of study abroad opportunities for students interested in the International Minor in Human Sciences.

NUFS 3400. HOSPITALITY MARKETING (2). LEC. 2. Pr., NUFS 1010, MKTG 3310. Service marketing concepts and issues as applied to the global hospitality industry.

NUFS 3600. SERVICE MANAGEMENT (2). LEC. 2. Pr., NUFS 101 and junior standing. Examination of the characteristics and needs of the premium service segment of the hospitality industry.

NUFS 3620. COMMUNITY NUTRITION (1). LEC 1. Pr., NUFS 2000. Study of populations at nutrition risk, population-specific public health problems, and health care system programs.

NUFS 3721. NUTRITIONAL ASSESSMENT LABORATORY (1). LAB. 3. Pr., NUFS 2000. Identification and comparison of techniques for evaluating nutritional status including dietary intake, anthropometry and biochemical indices.

NUFS 4090. PROFESSIONAL ISSUES IN DIETETICS AND NUTRITION (1). LEC. 1. Pr., NUFS 2070, senior standing. Professional issues and trends affecting dietetics and nutrition practice; planning for professional advancement; includes externship.

NUFS 4290. PROFESSIONAL DEVELOPMENT IN FOOD SCIENCE (1). LEC. 1. Pr., junior standing, NUFS major. Preparing for careers; enhancing computer and communication skills; planning for professional advancement.

NUFS 4300. RESTAURANT MANAGEMENT (3). LEC. 3. Pr., NUFS 3041, MNGT 3100. Managerial issues in restaurant operation; fundamental principles of restaurant and menu design.

NUFS 4380. STUDY/TRAVEL IN NUTRITION AND FOOD SCIENCE (1-6). Pr., departmental approval. Concentrated study in nutrition, food science, or hotel and restaurant management in the U.S. or international locations.

NUFS 4400. FOOD PROCESSING (4). LEC. 3, LAB 3. Pr., NUFS 2050, BIOL 3200. Food processing procedures including heat and cold processes, concentration, irradiation, dehydration and fermentation.

NUFS 4410. EXPERIMENTAL FOOD SCIENCE (3). LEC 2, LAB. 3. Pr., NUFS 2050. Functions and interactions of ingredients and food constituents, factors affecting food quality.

NUFS 4500. HOTEL MANAGEMENT (3). LEC 3. Pr., NUFS 1010, MNGT 3100. Management of hotels, with emphasis on housekeeping, engineering, reservations, and reception departments.

NUFS 4530. CONTINUOUS QUALITY IMPROVEMENT IN HOSPITALITY (2). LEC 2. Pr., NUFS 3600. Examination and analysis of the principles of continuous quality improvement and total quality management for the hospitality industry. Credit will not be given for both NUFS 4530 and NUFS 7530.

NUFS 4540. CONFERENCE COORDINATION (2). LEC 2. Pr., NUFS 3600. Analysis of systems for management of the conference coordination segment of the hospitality industry. Credit will not be given for both NUFS 4540 and NUFS 7540.

NUFS 4550. RESORT AND CLUB MANAGEMENT (2). LEC 2. Pr., NUFS 3600. Examination of unique features, opportunities and problems associated with resort and club management. Credit will not be given for both NUFS 4550 and NUFS 7550.

NUFS 4560. GLOBAL HOSPITALITY (2). LEC 2. Pr., NUFS 3600. Contemporary issues confronting the global hospitality industry. Management and marketing operations emphasized. Credit will not be given for both NUFS 4560 and NUFS 7560.

NUFS 4820. MACRONUTRIENTS (3). LEC. 3. Pr., NUFS 2000, BCHE 3180, BIOL 2510. Physiological and biochemical basis for energy-yielding nutrients; structure, function, dietary requirements, digestion, absorption, transport and metabolism of macronutrients.

NUFS 4830. VITAMINS AND MINERALS (3). LEC 3. Pr., NUFS 2000, BCHE 3180. Metabolism, dietary needs, deficiency symptoms and food sources of vitamins and minerals in humans.

NUFS 4900. INDEPENDENT STUDY (1-8). IND. Pr., departmental approval, junior standing. Independent reading or research in a content area of special interest; supervised by a faculty member. Course may be repeated for a maximum of 8 credit hours.

NUFS 4910. FOOD SCIENCE PRACTICUM (3). PRA. Pr., junior standing in the major, departmental approval. Practical experience in food industry, governmental laboratories, or other food science sites.

NUFS 4920. INTERNSHIP IN HOSPITALITY (10). INT. Pr., 2.00 GPA; 400 hours work experience in hospitality; junior standing; departmental approval. Application of the principles and theories of hospitality in a professional hospitality setting.

NUFS 4930. UNDERGRADUATE RESEARCH AND STUDY (1-9). IND. Pr., departmental approval. Directed research under faculty supervision. Course may be repeated for a maximum of 9 credit hours.

NUFS 4940. PROFESSIONAL DEVELOPMENT IN HOSPITALITY (2). IND. Coreq., NUFS 4920 or departmental approval. Computer-assisted capstone course to equip students with skills and experience for successful career entry. Internet and computer access required.

NUFS 4997. HONORS AND THESIS (1-3). IND. Pr., membership in the Honors College; departmental approval. Research in specialized topics. Course may be repeated for a maximum of 3 credit hours.

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.