39 courses with the subject NFS, 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.
Credit(s) | $7.50 Fee Introduction to the field of dietetics, including the education pathway to SUU’s Master of Science in Nutrition and Dietetics program and career options for a Registered Dietitian Nutritionist. (Fall, Spring) [Graded Letter]
Credit(s) | $22.50 Fee An introduction to the science of nutrition and the relationship of food intake and health. Nutrient requirements and food selection to meet those requirements are discussed. Students evaluate their own food intake and eating behaviors and learn to be informed consumers of food and nutrition information. A minimum grade of “C” (2.0) or above must be earned in this course before it can be counted in a Human Nutrition major or minor or as a prerequisite for any other nutrition course. (Fall, Spring, Summer) [Graded Letter]
Credit(s) | $22.50 Fee Application of nutrition principles to the human life cycle: nutrient functions, needs, sources, and alterations during pregnancy; lactation; growth; development; maturation; and aging. A minimum grade of “C” (2.0) or above must be earned in this course before it can be counted in a Human Nutrition major or minor or as a prerequisite for any other nutrition course. (Fall, Spring, Summer [As Needed]) [Graded Letter]
Credit(s) | $22.50 Fee Comprehensive look at child nutrition from conception through age 12. Nutrient needs, practical application of what/how to feed, and CACFP menu requirements discussed. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Fall, Spring) [Graded Letter]
Credit(s) | $22.50 Fee Provides an overview of the concept of eating intuitively with a Health at Every Size® approach. Examines the social, cognitive, cultural, biological, and environmental factors that influence eating and physical activity behaviors. Provides practical strategies to promote healthy relationships with food, exercise, and body image. (Fall, Spring) [Graded Letter]
Credit(s) | $22.50 Fee Designed to provide coaches, teachers, athletic trainers, physically active people, and competitors with the most recent factual information on sound nutrition. Includes information on essential nutrients, metabolism during exercise, specific problems experienced by athletes or highly active people, myths, ergogenic aids, and current interests. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Fall, Spring, Summer [As Needed]) [Graded Letter]
Credit(s) | $22.50 Fee Introduction to the profession of Dietetics, medical terminology, assessment of nutrition status, and the nutrition care process. Instructor signature required for enrollment. A minimum grade of “C” (2.0) or above must be earned in this course before it can be counted in a Human Nutrition major or as a prerequisite for any other course. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Fall, Spring) [Graded Letter]
Credit(s) | $7.50 Fee Students will learn about the profession of dietetics including the regulatory agencies and pathways to becoming a Registered Dietitian Nutritionist. Dietetic professionalism, including the Code of Ethics, interpersonal, interprofessional, and memberships, will also be explored. Students will be oriented to the Master of Science in Nutrition and Dietetics program, including requirements for the Dietetic Internship application. A minimum grade of “B-“ (2.7) or above must be earned in this course before it can be counted in the Nutrition and Dietetics program. (Fall) [Graded Letter]
Credit(s) | $22.50 Fee The study of nutrients and their interrelationships in human nutrition. Structures, properties, digestion, absorption, cellular biochemistry and metabolism are addressed. The department recommends that a student complete Human Physiology/Lab (BIOL 2420/2425) before taking this course. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Fall, Spring, Summer [As Needed]) [Graded Letter]
Credit(s) | $22.50 Fee Communication and counseling skills/strategies to enhance dietary change. A minimum grade of “C” (2.0) or above must be earned in this course before it can be counted in a Human Nutrition major or minor or as a prerequisite for any other course. (Fall, Spring) [Graded Letter]
Credit(s) | $22.50 Fee A theoretical and practical base for diet modification and nutritional therapy in a variety of disease states. Will include pathophysiology and medical terminology. A minimum grade of “C” (2.0 or above) must be earned in this course before it can be counted in a Human Nutrition major or minor or as a prerequisite for any other nutrition course. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Fall, Spring) [Graded Letter]
Credit(s) | $15 Fee Exploration of culture in nutrition and the development of cultural humility. Comprehensive investigation of diet, counseling considerations, and health risks of diverse populations. This course involves the study of world food patterns, including food customs of peoples of different ethnic backgrounds. The course includes an emphasis on nutritional significance and surveys the social, economic, religious, and aesthetic aspects of food customs. Lab experiences will accompany and support discussion. Course will also include principles and techniques of food preparation. (Fall) [Graded Letter]
Credit(s) | $7.50 Fee Lab experiences will accompany and support discussion in
Credit(s) | $7.50 Fee Discussion of local and global food systems and environmental sustainability, including food safety, agriculture production, food processing, procurement, and policy. Ecological nutrition including sustainable diet frameworks, greenhouse gas emissions, and waste management will also be covered. (Spring) [Graded Letter]
Credit(s) | $22.50 Fee Introduction to public health nutrition, epidemiology, food programs, and national nutrition monitoring. A minimum grade of “C” (2.0) or above must be earned in this course before it can be counted in a Human Nutrition major or minor or as a prerequisite for any other course. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Spring) [Graded Letter]
Credit(s) | $22.50 Fee Introduction to public health nutrition, social determinants of health, food programs, and national nutrition monitoring. The course includes the rationale, development, implementation, and evaluation of local and federal community nutrition programs. (Fall) [Graded Letter]
Credit(s) | $15 Fee The study of eating disorders management and nutrition care. Topics will include eating disorders, medical complications, clinical care guidelines, basic pharmacology, clinical nutrition education, nutrition care planning, psychology of eating disorders, team collaboration, and nutrition counseling including motivational interviewing. Students are recommended to take
Credit(s) | $7.50 per credit Fee Description unavailable. (As Needed) [Pass/Fail]
Credit(s) | $7.50 per credit Fee Description unavailable. (As Needed) [Pass/Fail]
Credit(s) | $7.50 per credit Fee Undergraduate research course. (As Needed) [Graded Letter]
Credit(s) | $7.50 per credit Fee Hands-on nutrition experience in a professional environment. Requires 45 hours of work per credit hour. Must be a Human Nutrition major to enroll. A minimum grade of “C” (2.0 or above) must be earned in all prerequisite courses. (Fall, Spring, Summer) [Graded Letter]
Credit(s) | $7.50 per credit Fee Description unavailable. (As Needed) [Pass/Fail]
Credit(s) | $7.50 per credit Fee Intensive nutrition learning experiences outside traditional classroom or lab. Must be arranged by a nutrition program faculty member and receive approval by the department chair. May be repeated for credit, up to 10 credits. (Fall, Spring, Summer) [Pass/Fail]
Credit(s) | $7.50 Fee Culmination of student research involving presentations on current topics in nutrition. Emphasizes student initiative, participation, and leadership. Requires integration and application of knowledge acquired in previous coursework. (Fall, Spring) [Graded Letter]
Credit(s) | $7.50 Fee Students will prepare for the Dietetic Internship application, registration exam and career professionalism. (Fall) [Graded Letter]
Credit(s) | $22.50 Fee Biochemical properties of macronutrients including protein, lipids, and carbohydrates and their interrelationships at the cellular and subcellular level. Focus on normal human nutrition, bioavailability of food sources, and physiological functions. (Fall) [Graded Letter]
Credit(s) | $22.50 Fee Principles of micronutrient metabolism, including function, toxicity, and deficiency. Micronutrients in the physiopathology of chronic disease; sources of micronutrients and factors affecting nutrient bioavailability. Impact of disease and/or genetics on nutrient function and nutrient requirement; role of fortification, enrichment, and/or supplementation of micronutrients in the food supply and on health outcomes including global impacts of nutrient deficiencies. (Spring) [Graded Letter]
Credit(s) | $22.50 Fee Communication and counseling skills/strategies, including Motivational Interviewing, to elicit health behavior changes. Students will apply these skills during nutrition counseling and group education assignments. (Spring) [Graded Letter]
Credit(s) | $22.50 Fee A theoretical and practical base for the nutrition care process, diagnostics, diet modification, and nutritional therapy in a variety of disease states. Will include pathophysiology and medical terminology. (Fall) [Graded Letter]
Credit(s) | $22.50 Fee A foundation for the study and application of therapeutic diets and nutrition support in patient care and various disease states. Will include study of integrative/functional nutrition, enteral/parenteral nutrition, and menu modifications for diseases and lifecycle. (Spring) [Graded Letter]
Credit(s) | $22.50 Fee Scientific principles underlying modern food preparation. Relationship to food preparation of the physical and chemical properties of food components and their systems. (Spring) [Graded Letter]
Credit(s) | $7.50 Fee Lab experiments designed to illustrate the effect of varying ingredients and preparation procedure in the quality of the product. One (1) lab per week. (Spring) [Graded Letter]
Credit(s) | $15 Fee Principles of food preparation applied to menu development, recipe standardization, quantity food production, and continuous quality improvement. In addition, nutritional analysis and meal planning software will be covered. (Fall) [Graded Letter]
Credit(s) | $22.50 Fee Advanced preparation of students involved in dietetic management with emphasis placed upon management of financial and human resources; with a focus on health care systems, management theories, financial controls, including billing, businesses management, including negotiations and marketing, human relations, conflict resolution, and leadership. (Spring) [Graded Letter]
Credit(s) | $15 Fee This seminar emphasizes skills in the conduct and interpretation of nutrition research. Emphasis is given to study design, instrumentation, analysis, and research ethics. Assessment and critical analysis of current research in various areas of nutrition and dietetics, identification of a project, literature review, and mentoring participation are components of this seminar. (Fall) [Graduate Thesis/Capstone Pass/Fail]
Credit(s) | $7.50 Fee The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. (Spring) [Graduate Thesis/Capstone Pass/Fail]
Credit(s) | $7.50 Fee The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. Completion of a minimum of a 45-hour nutrition-related project or research practicum. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. (Fall) [Graduate Thesis/Capstone Pass/Fail]
Credit(s) | $7.50 Fee The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. Mentoring skills will be developed and applied. (Fall) [Graduate Thesis/Capstone Pass/Fail]
Credit(s) | $7.50 Fee The capstone consists of a supervised learning experience that enables students to apply knowledge and skills learned. Components of the project include a development of a proposal, completion of fieldwork off-campus, preparation of a capstone portfolio, and a final oral defense. The capstone is designed for the dietetics student to demonstrate the foundational knowledge acquired in the didactic coursework, as well as the practical skills of problem solving and critical thinking. Continuation of mentoring first-year students. (Spring) [Graduate Thesis/Capstone Pass/Fail]
Source: Southern Utah University's catalog, linked per course · table learning_unit · CourseShelf publish 61
