North Carolina State University at Raleigh · Courses
NTR
71 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 210Introduction to Community Food Security ()3
This introductory interdisciplinary course teaches students about the many facets of food security in the United States, including historical impacts of race and social class on food security; food justice and food accessibility; the roles of non-profit organizations, government agencies, and disciplinary experts in developing food security efforts; and approaches to developing programs and policies, federal to local, to address the problem. In addition, service-learning experiences in students own communities allow them to gain knowledge about the specific agencies approaches to community food security, critically reflecting upon the experience and creating their own community food security action plan. GEP Interdisciplinary Perspectives Typically offered in Summer only
NTR 310Food Insecurity and Federal Nutrition Programs (3
hours) In this course, students will gain an in-depth understanding of food systems and food insecurity in the United States. They will explore government and non-profit food programs in the United States, including supplemental nutrition assistance, child nutrition programs, emergency food distribution, and the food banking system. Students will investigate topics of food justice, community reliance and social change as they relate to nutrition and food distribution systems. Students will also examine program impact and identify opportunities to improve policies, programming, and public health outcomes. Course content will be delivered in a variety of ways, including online lectures, forums, readings, videos, online activities, and guest lectures. Typically offered in Fall, Spring, and Summer
Students will explore factors that affect the health and nutrition of the population as well as how those factors are identified, studied, and applied to improve health issues. Students will identify services and programs available to address nutrition and health issues. Students will analyze current events related to public health, evaluate nutrition related policy, and advocate for issues related to nutrition. Typically offered in Spring and Summer NTR 401/FS 401/NTR 501/FS 501 Advanced Nutrition and Metabolism (3 credit hours) Nutritional biochemistry and physiology as it relates to establishment of nutrient requirements and Dietary Reference Intakes. Digestion, absorption, metabolism, storage, and excretion of nutrients and other markers of nutritional adequacy or excess with emphasis on micronutrients. Functions of nutrients, in bone muscle, blood, growth and development and communication. Credit will not be awarded for both NTR (FS) 401 and NTR (FS) 501. Typically offered in Fall and Summer Graduate Catalog 1385 NTR 402/NTR 502 Nutrition Communication for Diverse Audiences (3 credit hours) In this course, students will learn how to clearly and accurately communicate nutrition science to a range of audiences. Students will learn the fundamentals of nutrition communication and how to tailor content for the lay public, low-literacy groups, the media, youth, a professional/scientific audience, and culturally diverse populations. Students will complete a series of written and oral communications assignments using a range of media channels such as blogs, podcasts, and print materials. Students will also work collaboratively in groups to design a nutrition education campaign. Typically offered in Fall and Spring NTR 410/NTR 510 Maternal and Infant Nutrition (3 credit hours) Students will explore the current research, controversies, and biological mechanisms related to nutrition for women before, during, and after pregnancy, as well as for infants in utero and after birth. Typically offered in Spring and Summer NTR 411/NTR 511 Public Health Perspectives in Infant Feeding (3 credit hours) This course is designed to help prepare learners to become International Board Certified Lactation Consultants (IBCLC). In this course, students will learn the basics and importance of infant and young child feeding from a public health perspective. Some of the topics that are covered in this course include the public health considerations of breastfeeding and formula feeding in the US and globally, breastfeeding initiation and infant behavior, lifestyle practices and infant feeding, family challenges related to infant feeding, infant feeding research and global impacts, cultural humility for health care providers, and collaboration among healthcare professionals. Typically offered in Fall only NTR 412/NTR 512 Clinical Concepts in Infant Feeding (3 credit hours) This course is designed to help prepare learners to become International Board Certified Lactation Consultants (IBCLC). Students will learn skills and content required for entry level clinical support for infant feeding. Students will learn the fundamentals of infant positioning, latch, and suckle, assessment skills required to evaluate physical development of both the mother and the infant, milk synthesis, milk production, and milk transfer. This course will also prepare the learner to manage the feeding needs of infants across the age spectrum, from the premature infant to the toddler and older child. We will discuss complicated scenarios, to include breastfeeding with physical anomalies, infant hyperbilirubinemia, hypoglycemia, slow weight gain, failure to thrive, and many others. Students will be required to provide their own transportation for field trips. P: NTR 411 or NTR 511 and BIO 240 Typically offered in Spring only
Feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture. Typically offered in Fall, Spring, and Summer ANS 435/ANS 535 Stress Physiology in Animals (3 credit hours) Stress Physiology in Animals is a course focusing on the mechanism whereby stress impacts multiple physiological systems throughout the body in animals (human and non-human models). Physiological systems discussed will include the hypothalamic-pituitary-adrenal axis, the nervous system, the cardiovascular system, the respiratory system, the immune system, the metabolic system, and the reproduction system. Typically offered in Spring only ANS 437/ANS 537 Precision Livestock Farming Systems (3 credit hours) Precision Livestock Farming (PLF) is a multidisciplinary approach to producing safe, quality animal products by improving animal health, welfare, and production while reducing environmental impact and input resources. This course introduces students to the common structure and terminology of PLF systems and provides an overview of PLF concepts. Multiple types of technologies, sensors, and camera systems for various animal species will be covered with hands-on activities for software and hardware applications. Typically offered in Fall only ANS 439/ANS 539 Comparative Animal Exercise Physiology (3 credit hours) This course will discuss aspects of exercise physiology with a focus on equine and canine species, also with some discussion on humans, other athletic mammals, aquatic and avian species. The course will cover elements of bioenergetics and exercise metabolism, cardiovascular, respiratory and muscular adaptations to exercise and training, thermoregulation, performance evaluation, biomechanics and lameness, and exercise-related health conditions, with a comparative nature. P: ANS 205 or BIO 240 & BIO 245 or ZO 250 Typically offered in Fall only ANS 440/ANS 540 Animal Genetic Improvement (3 credit hours) Modern evaluation and selection procedures for domestic animals; selection goals, estimation of breeding values and performance testing; their impact on genetic changes.
NTR 490Senior Capstone Experience in Nutrition ()4
In this capstone course, students will work in groups to complete research and service projects for community partners while gaining professional experiences in nutrition. Students will be expected to apply their knowledge and skills gained throughout their nutrition coursework to develop solutions to problems in public health and community nutrition. Students will complete comprehensive written and poster presentations about their work as a group, in addition to individual reflection(s) about their learnings. Students must provide their own transportation when visiting their community partner site. Students should complete this course in the last semester (or year) of their degree. NTS and NTA Majors only; Senior status required. only; Senior status required Typically offered in Fall and Spring
NTR 493Research Experience in Nutrition Science (1-3
hours) This course provides an opportunity for students to gain real-world experience in a scientific research program. A minimum of 42 hours must be completed for each credit hour earned, with 3 credit hours maximum for each experience. The experience must be arranged by the student and approved by the Undergraduate Teaching Coordinator for Nutrition prior to the start of the experience. To gain approval, a student must submit the completed NTR 493 contract and have it approved by his/her research supervisor, academic advisor and the NTR 493 coordinator. In addition to the work described in the contract, a student will complete a series of reflective assignments during and at the end of the experience. Typically offered in Fall and Spring
NTR 494Teaching Experience in Nutrition Science (1-3
hours) This course provides an opportunity for students to gain teaching experience relevant to their academic and career goals. A minimum of 45 hours must be completed for each credit hour earned, with 3 credit hours maximum for each experience. The experience must be arranged by the student and approved by the Undergraduate Teaching Coordinator for Nutrition prior to the start of the experience. To gain approval, a student must submit the completed NTR 494 contract and have it approved by his/her experience supervisor, academic advisor and the undergraduate teaching coordinator/course instructor. In addition to the work described in the contract, a student will complete a series of reflective assignments during and at the end of the experience. Typically offered in Fall and Spring
Offered as needed to present materials not normally available in regular course offerings or for offering of new courses on a trial basis. Typically offered in Fall, Spring, and Summer
Feed mill management, feed ingredient purchasing, inventory, storage, and quality evaluation, computerized feed formulation, feeding programs for poultry and swine, feed mill design, equipment, maintenance, operation, safety, state and federal regulations pertaining to feed manufacture. Typically offered in Fall and Spring
Weekly seminars on topics of current interest given by resident faculty members, graduate students and visiting lecturers. Typically offered in Spring only
Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment. Typically offered in Fall and Spring
For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research. Typically offered in Summer only
NTR(FS) 706 Vitamin Metabolism NTR(ANS) 709 Energy Metabolism NTR(FS) 710 Food Lipids NTR(FS) 730 Human Nutrition NTR(ANS,CBS,PHY) 764 Advances in Gastrointestinal P NTR(ANS,PO) 775 Mineral Metabolism NTR(ANS) 785 Digestion and Metabolism in Ruminants
Relationship of biochemical and physiological events within the cell, tissue, organ and system with the nutrient needs as sources of energy for productive animal life. Digestion, absorption and metabolism of energy sources. Presentation of processesof energy transformations within living structures in relation to energetics, biological oxidations, coupled reactions, anabolic and catabolic systems, metabolic control, partitioning and efficiency. Typically offered in Fall only NTR 764/PHY 764/CBS 764 Advances in Gastrointestinal Pathophysiology (3 credit hours) This course will focus on advanced gastrointestinal physiology and the pathophysiology of deseases of relevance to scientsts involved in animal- related research. In particular, the course will cover the pathophysiology of ulceration, infectious diarrhea, ischemia, motility disorders, and inflammatory diseases of the gut. An in-depth review paper will be required based on recent literature rgarding a specific gastrointestinal disease. Typically offered in Fall only This course is offered alternate odd years NTR 775/PO 775 Mineral Metabolism (3 credit hours) Requirements, function, distribution, absorption, excretion and toxicity of minerals in humans and domestic animals. Interactions between minerals and other factors affecting mineral metabolism or availability. Emphasis on mechanisms associated withmineral functions and the metabolic bases for the development of signs of deficiency. Typically offered in Fall only NTR 790/FM 790 Advanced Feed Formulation (3 credit hours) Principles of feed and ingredient quality assurance and how to develop a comprehensive quality assurance program. The course will include the development of an approved supplier list, ingredient specifications, feed manufacturing quality assurance procedures, and risk based feed safety programs. Typically offered in Fall only This course is offered alternate odd years
Weekly seminars on topics of current interest given by resident faculty members, graduate students and visiting lecturers. Typically offered in Spring only
Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment. Typically offered in Fall and Spring
For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research. Typically offered in Summer only
