24 courses with the subject NTR, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
NTR 110Introduction to Nutrition Science3
This course stresses the practical application of nutritional science throughout life. It discusses nutritional changes that occur during various life stages such as pregnancy, infancy, adolescence, adulthood, and old age. Students explore the biological aspect of all major nutrients and relate them to chronic diseases. Basic chemistry principles are applied to major nutrient groups. Recommendations for adequate nutrient intake are presented and related to food consumption habits. This course evaluates nutritional supplement claims and discusses changes in athlete nutrient requirements in training and during competition. Note: Students who receive credit for BIO 125 may not receive credit for NTR 110. Course Offered: Fall, Spring, Summer Credits: (3,0)
This laboratory course complements the lecture portion of Introduction to Nutrition {NTR 110). Students engage in hands-on nutrition related clinical experiments and demonstrations to better understand the principles of nutrition, digestion, metabolism, and food science. The course emphasizes the scientific methods of analyzing food, understanding nutrient composition, and evaluating dietary intake. NOTE: NTR 110 can be taken either as a prerequisite or corequisite. Prerequisite(s): NTR 110 Credit: Credits: Credits:1 (0,3)
This course provides experience in food preparation and science. It provides relevant information and training on standard commercial and institutional food preparation. Students will be capable of classifying and preparing sauces, thickening agents, and sauce families. They will examine production methods, finishing techniques, and food safety methods. This class includes lecture, demonstration, and lab opportunities to apply knowledge and skills in food preparation. The course will require integration of scientific principles and the use of problem-solving skills to address a specific project development objective from concept to finish. Prerequisite(s): NTR 110 or BIO 125 Corequisite(s): NTR 150L Course Offered: Fall Credits: (3,2)
Food Science integrates an interdisciplinary science approach to food and its components. Relationships between the chemical composition of food and sensory properties are delineated. In this course students evaluate the effects of processing, preparation, and storage on the quality, safety, and nutritive value of various food categories. Further, this course examines the application of technology to both improve and expand the food supply. Food science applies concepts from nutrition, health, biology, and chemistry Course Index • 2026- to discriminate how the various ingredients in foods interact. Laboratory testing and food science techniques specific to the science of food are explored. The course, NTR 200L, is a part of the grade for this course. Prerequisite(s): NTR 110 or BIO 125 Corequisite(s): NTR 200L Course Offered: Spring Credits: (3,2)
This course develops skills, knowledge and understanding about the food we eat. It applies food science principles to the technology of food selection, preservation, processing, packaging, engineering, distribution as well as food toxicology and safety issues. Students will review the way companies are meeting government, and industry standards. Discussion will cover specific minimal thermal and non-thermal technology requirements of various processed and functional foods (value beyond basic nutrition). Practical skills in food experimenting and food structural properties are integrated throughout the course. Credits: (3,0)
This course is designed to examine the fundamental truths that govern human behavior around food choices and food selection. Students will look at the symbolic value and meaning of food, and will scrutinize the relationship of food cultures to consumer behavior. Students will explore the historical development of and current food cultures in Europe, Asia, Africa, the Middle East, and the Americas. Further, this course will explore the impact of food and food choices/preparation on nutritional status and health. Prerequisite(s): NTR 110 or BIO 125 and Junior-Level status Course Offered: Spring Credits: Credits:3 (3,0)
This course is structured to give students an appreciation of the role of microorganisms in food processing, preservation and production. Topics covered relate various microorganisms to food spoilage and foodborne illness by genus and species. Microorganism differentiation in health promotion procedures is addressed at the local, state, and federal levels. Food microbiology unites the disciplines of microbiology and food technology. This course extrapolates industrial procedures, protocols and additives that aim to provide safer, longer lasting and affordable food for the world. Food microbiology covers classification and identification of microorganisms commonly associated with food and applies aspects of microorganism control to current common foodborne illness outbreaks in the United States. The laboratory course, NTR 330L, is a part of the grade for this course. Note: Students who have taken BIO 318 cannot receive credit for this course. Prerequisite(s): BIO 125 or NTR 110 and Junior-Level status Corequisite(s): NTR 330L Course Offered: Fall Credits: (3,2)
Nutritional biochemistry addresses the functional and structural characteristics of energy producing molecules (carbohydrates, lipids, proteins, and ethanol). The course evaluates the formulative molecular structures and nutrients involved in the major metabolic pathways of humans. Comparisons are made between normal metabolism and that found in various nutrient deficiencies. It teaches the chemistry of rate limiting steps and nitrogenous bases involved in transcription and translation at a cellular level. Prerequisite(s): CHM 260 and Junior-Level status Course Offered: Spring Credits: Credits:3 (3,0)
This course uses a biochemical approach to the catabolic reactions involved in human metabolic energy production. Emphasis is placed on human fuel usage, storage, and its use for energy transduction. Specific topics include the pathways by which nutrients are stored, and oxidized to provide ATP; hormonal regulation of energy balance and substrate utilization, the potential impact of physical activity, diet and physiological determinants (e.g. sex/gender, ethnicity/race) on human health, pathophysiology of obesity, insulin resistance, and other disorders related to energy metabolism, etc. Through lectures, discussion, and the reading of literature, students will critique the terms, concepts and methods in energy metabolism/exercise science. Students will learn critical thinking and evaluation skills on nutritional elements of energy production and usage. Prerequisite(s): (NTR110 or BIO125) and BIO 170, BIO 171 and Junior-
This course provides an experimental approach to study of physical and chemical properties of foods through recipe development, modification, Page 258 • Course Index • 2026-20 and evaluation; food safety and technology; biotechnology and sensory evaluation. The science behind creating healthier foods, such as no-fat ice cream and cooking with no-calorie sugar substitutes, will be addressed. Note: The laboratory course, NTR 360L, is a part of the grade for this course. Prerequisite(s): NTR 110 or BIO 125 and Junior-Level status Corequisite(s): NTR 360L Course Offered: Spring Credits: (2,2)
Course content will span basic physiology as it applies to nutrition and sport, nutrient utilization, body composition, and specific application of nutrition as well as dietary coaching for different sports in training/ competition. This course will discuss optimal performance and endurance in various sports. Lectures will cover proper hydration, increased calorie and nutrient needs in athletics. The course also identifies appropriateness of supplements and ergogenic aids by understanding their methodologies with examination of scientific research validity. Prerequisite(s): NTR 110 or BIO 125 and Junior-Level status Course Offered: Fall Credits: (3,0)
This is an advanced course in the biochemistry and physiology of micronutrients. Students are expected to be familiar with introductory nutrition material as well as biochemistry, and have a basic familiarity with physiology. This course covers fat soluble nutrients, water soluble nutrients, and minerals. Topics include nutrient digestion, absorption, transport, storage, and function in biochemical activity. This course will evaluate mineral and vitamin interactions and discuss health implications of varying amounts of vitamins and minerals in the diet. Prerequisite(s): NTR 335 and NTR 410 Course Offered: Spring Credits: Credits:3 (3,0)
This course provides students with the tools for developing community nutrition interventions. Students will learn about utilizing behavioral theory, conducting needs assessments, writing program objectives, developing intervention strategies, evaluating program implementation and effectiveness, planning a budget, and writing grant proposals. Students pick projects based on personal interest and work as individuals and in small groups. Further course topics include public health initiatives to increase fruit and vegetable intake, obesity prevention, school lunch nutrition, and availability of healthy foods to “at risk” populations. NOTE: Students cannot earn credit for NTR 420 and NTR 420*D NTR 420*D can be used to fulfill the Diversity, Equity, Inclusion, and Social Justice requirement. Prerequisite(s): NTR 325 and Junior -Level status Course Offered: Fall 27 College Catalog
This course provides students with the opportunity to gain experience in organization of material, dissemination of library/original research, and communication skills in nutrition and dietetic sciences. The course examines current issues and controversies in food, nutrition, and dietetics. Guest speakers will be scheduled to enrich student and faculty exposure to a variety of topics from their specific discipline, in their area of expertise. Note: Students cannot get credit for NTR 425 and 425W; NTR 425W can be used to fulfill the writing intensive requirement. Prerequisite(s): NTR 335 and Junior-Level status Course Offered: Spring Credits: Credits:3 (3,0)
This course presents the principles and practice of scientifically based clinical nutrition. Topic discussions include: nutritional assessment, nutritional implications of the physical exam, laboratory studies, macronutrients, micronutrients, phytonutrients, enzymes, and other factors. Growth, development and maintenance are discussed with emphasis on nutritional interventions and redesigning nutritional care plans. Prerequisite(s): NTR 320 and Junior-Level status Course Offered: Spring Credits: (3,0)
In this course students have the opportunity to gain hands-on experience in a professional setting. The course is oriented towards professional development that builds skills and abilities related to job-seeking, and career. Its focus is on development of professional tools including portfolios, resumes, interviewing skills, and relevant certifications. The field experience is individualized based on the career interests of the student and the specific needs of the organization. Field experience proposals must be presented and approved prior to registration for the course. Prerequisite(s): NTR 320, Junior-Level status and permission of the department Course Offered: Fall, Spring, Summer Credits: (1,0,6)
