59 courses with the subject NUTR, 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.
NUTR 295Introduction to Nutrition3
Introduces students to nutrition as a scientific discipline, providing a working knowledge of basic nutrition including the sources and functions of the nutrients, the components of a healthy diet, and the relationship between diet and overall health. Students will learn about the processes of digestion, absorption, and metabolism of nutrients, and several 'hot topics' in the field of nutrition. Offered by Nutrition and Food Studies. Limited to three attempts.Mason Core: Mason Core, Natural Science OverviewSchedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale. 300 Level Courses
Introduces the composition and structure of food through exploration of chemical, physical, nutritional, sensory and safety aspects, with emphasis on how these aspects relate to food preparation methods. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Corequisite: NUTR 313.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Explores the chemical, physical, nutritional, sensory, and safety aspects of food through hands-on food preparation labs. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Corequisite: NUTR 312.Schedule Type: LaboratoryGrading: This course is graded on the Undergraduate Regular scale.
Exposes students to the fundamental concepts of food and its preparation. Students will learn and experience culinary basics, including knife skills, mother sauces, basic cooking techniques, function of ingredients, food safety, and chemical and physical transformation of food during cooking and storage. Offered by Nutrition and Food Studies. Limited to three attempts.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
An overview of the major concepts and perspectives of food security at the local, regional, and global levels. Explore and apply the definitions, means of measurement, and policy implications of food security from a multidisciplinary approach. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Taking a systems approach, this course provides an overview of the food system from production through consumption and waste. Students will consider the complexity of issues confronting the creation of just and sustainable food systems and access to healthy food for all. Offered by Nutrition and Food Studies. Limited to three attempts.Mason Core: Mason Core, Writing Intensive in MajorSchedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Explores the nutritional, functional, structural, and undesirable components in food, with a primary focus on the selection and use of food composition tables to obtain this data. Factors impacting food composition will be discussed, including agricultural, manufacturing, and biotechnologies. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295, NUTR 312, NUTR 313, CHEM 313Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Examines how dietary patterns have developed and evolved in specific geographic locations. Students will analyze the role of geography, history, politics, culture and taste as essential elements in distinctive local, regional, and national foodways. Offered by Nutrition and Food Studies. Limited to three attempts.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale. 400 Level Courses
Examines the human health aspects of food security at the local, regional, and global levels. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Examines the critical roles that food safety and food defense have on the food supply in the US and globally. Students will explore common foodborne illnesses, their causes and their means of control from both a scientific and policy perspective. Students also will gain an understanding of basic food safety practices in both commercial food production and in home food preparation. Offered by Nutrition and Food Studies. Limited to three attempts.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
NUTR 414Food, Culture, Nutrition and the Mediterranean Diet3
Combines an understanding of foodways, culture, and sustainability with the Mediterranean diet pattern and its role in public health through classroom and experimental learning. History, traditions and contemporary issues will be explored to understand the place of Mediterranean foodways. Visits to several Mediterranean origin delicatessen/food markets/restaurants will explore distinctive Mediterranean region specialties as well as Mediterranean cuisine cooking classes at GMU kitchen lab with gourmet chefs and visits to food markets. Offered by Nutrition and Food Studies. Limited to three attempts.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Examines methods and techniques for educating individuals about nutrition. Addresses nutrition education issues from variety of populations with respect to culture, age, religion, and specific disease states. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295 or permission of instructor.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Focuses on nutrition and health problems of specific community settings, and examines practices of nutrition services in various communities. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295 or permission of instructor.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Focuses on nutrient needs and food habits throughout life cycle. Emphasizes nutrient needs prior, during, and after pregnancy, and nutritional requirements of infants, children, adolescents, adults, and elderly. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295 or permission of instructor.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Examines nutrient needs related to specific chronic illnesses, including cardiovascular disease, cancer, obesity, and diabetes. Focuses on principles of nutritional therapy and prevention. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295 or permission of instructor.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Takes a multidisciplinary approach to understanding alcohol across time and space. Students will learn about alcohol production as well as the social and cultural dimensions of alcohol in a variety of cultures. Topics that might be covered in class include prohibition and neoprohibition, the health effects of alcohol, craft versus industrial production, among others. Students must be 21 to enroll. Notes: Fees apply. Offered by Nutrition and Food Studies. Limited to three attempts.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Introduces students to the opportunities, limits, and barriers of growing food in cities. Utilizing case studies from the area and around the globe, students will study the social, historical, political, environmental, and practical aspects urban agriculture. Offered by Nutrition and Food Studies. Limited to three attempts.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Explores US and international food and nutrition policies and programs. It is intended for undergraduate students who are interested in an in-depth analysis of policy related approaches to improving nutritional status within populations in the US and around the world. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Explores the biological roles of the macronutrients through application of advanced nutritional concepts relating to digestion, absorption and metabolism of carbohydrates, proteins and lipids. Practical implications in the diet are emphasized. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295 and a biochemistry classSchedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Examines the biological roles of the micronutrients through application of advanced nutritional concepts relating to digestion, absorption, transport and metabolism of vitamins and minerals. Practical implications in the diet are emphasized. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 442Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Introduces students to methods and tools used in assessing individuals' nutritional status. Methods of interpretation of nutrition-related information will be examined. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295 or equivalent course.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
NUTR 466Nutrition and Weight Management: Obesity, Anorexia, and Bulimia3
Focuses on the physiological, emotional, genetic, and societal and cultural factors that influence the relationship between eating and weight regulation. Offered by Nutrition and Food Studies. Limited to three attempts.Recommended Prerequisite: NUTR 295, GCH 332 or permission of instructor.Schedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
NUTR 494Special Topics in Nutrition and Food Studies3
In-depth study of contemporary areas of nutrition and food studies. Topics vary each semester. Students may take to apply up to 6 credits of NUTR 494 to their degree program. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.Specialized Designation: Topic VariesSchedule Type: LectureGrading: This course is graded on the Undergraduate Regular scale.
Subject
NUTR
Credits (min)
3
Credits (max)
3
Credit unit
credits
Type
course
Repeatable
May be repeated within the degree for a maximum 6 credits.
Students will integrate and apply skills and knowledge learned across the curriculum to conduct research on current food and nutrition-related issues, in order to develop new food and nutrition knowledge. Offered by Nutrition and Food Studies. Limited to three attempts.Registration Restrictions: Required Prerequisites: (NUTR 420C or 420XS) and (NUTR 421C or 421XS) and (NUTR 444C).C Requires minimum grade of C.XS Requires minimum grade of XS.
NUTR 499Independent Study in Nutrition and Food Studies1-6
Readings or research on a pertinent topic in nutrition and food studies. Must be arranged with instructor before registering. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.Schedule Type: Independent StudyGrading: This course is graded on the Undergraduate Regular scale. 500 Level Courses
Subject
NUTR
Credits (min)
1
Credits (max)
6
Credit unit
credits
Type
course
Repeatable
May be repeated within the degree for a maximum 6 credits.
Examines the concept of community, the role of nutrition in health promotion and perspectives for resolving community nutrition problems. Focuses on community needs assessment, national, state and local community nutrition programs, food and nutrition policy, and planning and management of community programs will be covered. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus or Senior Plus.
NUTR 514Food, Culture, Nutrition and the Mediterranean Diet3
Combines an understanding of foodways, culture, and sustainability with the Mediterranean diet pattern and its role in public health through classroom and experimental learning. History, traditions and contemporary issues will be explored to understand the place of Mediterranean foodways. Visits to several Mediterranean origin delicatessen/food markets/restaurants will explore distinctive Mediterranean region specialties as well as Mediterranean cuisine cooking classes at GMU kitchen lab with gourmet chefs and visits to food markets. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Introduces students to the fundamental concepts of food and its preparation. The biological components, the chemical transformation, and sensorial properties of food are explored throughout the course. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Focuses on nutrient needs and food habits throughout the lifecycle. Emphasized are the nutrient needs prior, during, and after pregnancy and the nutritional requirements of infants, children, adolescents, adults and older adults. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 295.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Takes a multidisciplinary approach to understanding alcohol across time and space. Students will learn about alcohol production as well as the social and cultural dimensions of alcohol in a variety of cultures. Topics that might be covered in class include prohibition and neoprohibition, the health effects of alcohol, craft versus industrial production, among others. Students must be 21 to enroll. Notes: Fees apply. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Introduces students to the opportunities, limits, and barriers of growing food in cities. Utilizing case studies from the area and around the globe, students will study the social, historical, political, environmental, and practical aspects urban agriculture. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Graduate, Junior Plus, Non-Degree, Senior Plus or Senior.
A study of the functional systems (procurement, production, sanitation, distribution and service) of the transformation element in the foodservice system model. Integrate the process and tools used in effective management, theories of management, and administrative leadership. Topics covered in this course include Total Quality Management, mechanics of cost control, planning of physical facility in relation to its needs and equipment, quality assurance in food production, and use of technology in food service institutions. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Develops an understanding of the biological roles of the nutrients through application of advanced nutritional concepts relating to digestion, absorption and metabolism of macro- and micronutrients. Emphasizes the practical implications in the diet and particular attention is placed on the etiology and prevention of nutrient-related diseases. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Focuses on the physiological, emotional, genetic, and societal/cultural factors that influence the relationship between eating and weight regulation. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: GCH 295 or other introductory nutrition course.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Explores selected topics in food science and technology as relevant to the field of nutrition. Coverage includes various food processing and preservation methods, ingredient functionality, nutrient analysis, sensory analysis, food safety considerations, toxicology, and biotechnology. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 295 or equivalent.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Examines food and eating behaviors, diet, and nutrition from cross-cultural perspective. Focuses on how and why people choose what to eat, range and significance of cross-cultural variability in diet, how diets have changed, and health and social implications of those changes. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Discusses dietetics as a profession, with an emphasis on skill development, professionalism and continuing professional education. Teaches the Scope of Practice, Standards of Professional Performance, and Code of Ethics governing the dietetics profession through participation in local, state, and national professional academy activities. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 3 credits.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Subject
NUTR
Credits (min)
0
Credits (max)
2
Credit unit
credits
Type
course
Repeatable
May be repeated within the degree for a maximum 3 credits.
NUTR 594Special Topics in Nutrition and Food Studies3
In-depth study of contemporary areas of nutrition and food studies. Topics vary each semester. Students may take up to 6 credits of NUTR 594 within their degree program. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.Specialized Designation: Topic VariesRecommended Prerequisite: Graduate level course.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Subject
NUTR
Credits (min)
3
Credits (max)
3
Credit unit
credits
Type
course
Repeatable
May be repeated within the degree for a maximum 6 credits.
Overview of the major concepts and perspectives of food security. Explores and applies the definitions, means of measurement, and policy implications of food security from a multidisciplinary approach. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Focuses on the possible sources of unintentional and intentional contamination of the food supply and on the roles and guiding policies of the various levels of government and the food industry, as well as individual responsibility in managing risk to ensure a safe food supply. Notes: Fees may apply. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
In-depth analysis of food security and nutrition policies and programs aimed at reducing hunger and malnutrition among individuals and populations. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Examines research, theories and methods to support nutrition-related behavior change among individuals and population groups. It addresses the role of psychological, social and environmental factors on nutrition-related behavior change among various populations. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Provides a brief introduction to the behavior change theories and focuses on preparing future nutrition and dietetics professionals to apply these theories to counseling settings with individuals and groups. Counseling techniques are based upon the nutrition care process (NCP), evidence-based practices, client-centered approaches, health literacy, cultural competence, and counseling ethics are taught. Students gain an enhanced ability to prepare and frame nutrition messages for the public via mass media channels are learned. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Required Prerequisite: NUTR 620B-.B- Requires minimum grade of B-.
Surveys issues surrounding food production, distribution, and consumption of food, including the relationships between system components. Students gain an understanding of local to global food systems and will explore implications surrounding sustainability and regulatory frameworks. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Directed at students from a variety of disciplines, this course examines what malnutrition is and how it occurs by looking at several situations from around the world. It looks at the impact of nutrition on a society and community and examines the benefits of a well-nourished population. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Expands understanding of the biological roles of the macronutrients through application of advanced nutritional concepts relating to digestion, absorption and metabolism of carbohydrates, proteins, and lipids. Practical implications in the diet are emphasized, and particular attention is placed on the etiology and prevention of macronutrient-related diseases, including atherosclerosis, diabetes, and metabolic syndrome. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 295 and undergraduate biochemistry course.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Expands understanding of the biological roles of the micronutrients through application of advanced nutritional concepts relating to digestion, absorption, transport, and metabolism of vitamins and minerals. Practical implications in the diet are emphasized, with particular attention on the etiology and prevention of micronutrient-related diseases, including nutritional anemia and osteoporosis. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 295 and Undergraduate biochemistry equivalent.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Introduces students to methods, techniques, and tools used in assessing nutritional status. Students practice applying techniques to monitor individuals and groups. Methods to identify individuals at risk for developing malnutrition and risk factors contributing to malnutrition are discussed . Offered by Nutrition and Food Studies. Limited to two attempts.Recommended Prerequisite: NUTR 295 or equivalentRegistration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Introduces students to methods and tools used in assessing and monitoring nutritional status among individuals and population groups. Methods of interpretation of nutrition-related information will be examined. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 295 or an introductory nutrition course.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Develops foundational understanding of the relationship of diet and nutrition with health outcomes in populations. Introduces the key concepts, study designs, and methodologies used to investigate associations of nutritional factors with health outcomes. Students will develop critical skills in evaluating and interpreting nutritional epidemiological research. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
An investigation of nutritional assessment and dietary modifications for chronic disease prevention and treatment, with special emphasis on metabolic and cardiovascular diseases. Provides an understanding of selected diseases' pathophysiology, regular diets, and therapeutic diets to prevent and treat diseases. Utilizes the Nutrition Care Process (NCP) Model to determine the nutritional status, nutritional risks, and appropriate medical nutrition therapy (MNT) for individuals with various chronic diseases. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Required Prerequisite: NUTR 650B-.B- Requires minimum grade of B-.
Investigates nutritional assessment and dietary modifications for disease prevention and treatment, with special emphasis on complex conditions such as critical care and nutrition support. Provides an understanding of selected diseases' pathophysiology and therapeutic diets to prevent and treat diseases. Offered by Nutrition and Food Studies. May not be repeated for credit.Schedule Type: LectureGrading: This course is graded on the Graduate Regular scale.
Acquaints students with the fundamentals of research study design and data collection methods. Focuses on quantitative, qualitative, mixed methods, and ethical issues in conducting nutrition-related research and evaluation of nutrition research studies that inform evidence-based practice. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Provides students with the knowledge and skills for planning, developing and evaluation of community nutrition programs and interventions. Conduct needs assessments, develop intervention strategies, evaluate program implementation and effectiveness as well as planning a budget through the lends of behavioral theories. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 670, NUTR 650 or NUTR 651, OR equivalent courses.Registration Restrictions: Required Prerequisites: (NUTR 620B- or 620XS).B- Requires minimum grade of B-.XS Requires minimum grade of XS.
Prepares for the registration examination for dietitians. Combines in-class didactic practice with supervised practice completed at various rotation sites. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 12 credits.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Subject
NUTR
Credits (min)
1
Credits (max)
3
Credit unit
credits
Type
course
Repeatable
May be repeated within the degree for a maximum 12 credits.
NUTR 690Independent Study in Nutrition and Food Studies1-6
Readings or research on a pertinent topic in nutrition and food studies. Must be arranged with instructor before registering. Offered by Nutrition and Food Studies. May be repeated within the degree for a maximum 6 credits.Registration Restrictions: Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Junior Plus, Non-Degree or Senior Plus.
Subject
NUTR
Credits (min)
1
Credits (max)
6
Credit unit
credits
Type
course
Repeatable
May be repeated within the degree for a maximum 6 credits.
Provides guidance and preparation for engaging in the capstone experiences. Offered by Nutrition and Food Studies. May not be repeated for credit.Registration Restrictions: Enrollment is limited to Graduate or Non-Degree level students.
An in-depth supervised experience in an approved nutrition-related organization or with a Department of Nutrition and Food Studies faculty mentor. Includes a project related to a nutrition issue. Offered by Nutrition and Food Studies. May not be repeated for credit.Recommended Prerequisite: NUTR 788Registration Restrictions: Enrollment is limited to Graduate or Non-Degree level students.
Thesis research and writing. Offered by Nutrition and Food Studies. May be repeated within the degree.Recommended Prerequisite: NUTR 788 and core courses in MS program.Registration Restrictions: Enrollment is limited to Graduate or Non-Degree level students.
