The curriculum for students entering RU in the 2009 academic year can be found at the College of Education and Human Development's Advising web page.
Additional assistance for students can be found at the Center for Academic Advising & Student Support located in Peters Hall, A104.
NUTR 100. Introduction to Professions in Foods and Nutrition. (2)
One hour lecture; two hours field experience.
Prerequisite: Major in Nutrition and Dietetics or consent of instructor.
Students are introduced into professions in nutrition, including educational preparation, areas of specialization and professional issues in the discipline.
NUTR 204. Food Science and
Preparation. (4)
Two hours lecture; four hours laboratory.
Prerequisite: Major in Nutrition and Dietetics or consent of instructor.
Students learn the concepts related to the selection and preparation of standard food products.
NUTR 214. Introduction to Nutrition. (3)
Three hours lecture.
A study of the relationship of nutrition to health at various stages of life and in different lifestyles. This course has been approved for Core Curriculum credit in Health and Wellness.
NUTR 218. Food Service Studies I:
Introduction to Food Service Systems. (3)
Three hours lecture.
Topics include history, current trends, menu development, food production and delivery systems, and physical facilities.
NUTR 219. Food Service Studies II:
Operations Management. (4)
Three hours lecture; two hours laboratory.
Prerequisite: NUTR 204 and 218.
Topics include purchasing, receiving, and inventory management, food production operations management, and facility safety. The food sanitation component uses the National Restaurant Association’s Servsafe® Certification program.
NUTR 300. Medical Terminology. (1)
One hour lecture.
Prerequisite: NUTR major, or permission of instructor.
Develops language skills necessary for effective communication in the health care setting.
NUTR 303. Nutrition Assessment. (4)
Four hours lecture.
Prerequisites: BIOL 322 and junior standing.
Introduces techniques and interpretation of nutrition assessment parameters (dietary, physical, biochemical and clinical data) to determine the nutritional status, requirements and practice interventions/applications in health and disease. Students cannot receive credit for both NUTR 403 and NUTR 303.
NUTR 304. Research Methods in
Foods and Nutrition. (3)
Three hours lecture.
Prerequisite: BIOL 322, NUTR 316, CHEM 101, 103 or 120.
A comprehensive overview of the research process including problem statements, literature review, research design, data collection, and interpretation of results. The course emphasizes knowledge and skills that are essential for critical evaluation of evidence based dietetic practice. Students cannot receive credit for both NUTR 404 and NUTR 304.
NUTR 314. Community and Cultural
Nutrition. (3)
Three hours lecture.
Prerequisite: NUTR 214 and 48 credit hours completed.
Students will study the cultural food patterns and the means of assessing and meeting nutritional needs of a community.
NUTR 316. Nutrition in the Life
Cycle I: Maternal and Child. (3)
Three hours lecture.
Prerequisite: NUTR 214, BIOL 322, and junior standing.
Examination of nutrition needs for pregnancy, lactation, infancy, childhood and adolescence, including normal nutrition as well as nutrition therapy for common conditions affecting these life stages. Physiological, psychological, and cultural aspects characteristic of each of these phases of the lifespan will be related to nutritional requirements and eating behaviors.
NUTR 317. Nutrition in the Life
Cycle II: Adult and Elderly. (3)
Three hours lecture.
Prerequisites: BIOL 322, NUTR 214, and junior standing.
Examination of nutrition needs throughout the aging process, including normal nutrition and survey of nutrition therapies for common conditions affecting the young adult through older adult. Physiological, psychological, and cultural aspects characteristic of each of these phases of the lifespan will be related to nutritional requirements and eating behaviors.
NUTR 414: 415. Advanced Nutrition and
Biochemistry I and II. (4:4)
Four hours lecture.
Prerequisite: NUTR 304, NUTR 316, NUTR 317, CHEM 103, CHEM 120, BIOL 322, BIOL 334, and senior standing.
Presents a detailed study of the nutrients and their role in human intermediary metabolism and physiology.
NUTR 420. Diet Planning and
Preparation. (4)
Two hours lecture; four hours laboratory.
Prerequisites: NUTR 204, NUTR 316, and NUTR 317.
Emphasizes food preparation and menu planning for special diets. Food science principles will be highlighted as well as culinary and presentation skills.
NUTR 425. Medical Nutrition
Therapy I. (4)
Four hours lecture.
Prerequisites: BIOL 322, CHEM 101, 103 or 120, NUTR 300, NUTR 303, NUTR 316, NUTR 317, and senior standing.
The theoretical basis for diet modification in disease is integrated with knowledge of human physiology, immunology, pharmacology, and biochemistry. Students are introduced to the skills required of the professional nutrition care specialist and plan modified diets for select medical conditions.
NUTR 426. Medical Nutrition
Therapy II. (4)
Four hours lecture.
Prerequisite: NUTR 425.
Continuation of NUTR 425.
NUTR 435. Nutrition Counseling and
Education I. (3)
Three hours lecture.
Prerequisites:, BIOL 322, CHEM 103, CHEM 120, NUTR 303, NUTR 316, PSYC 121, and senior standing.
Presents current best practice techniques in nutrition counseling and education, including professional issues for the Registered Dietitian.
NUTR 436. Nutrition Counseling and
Education II. (3)
Three hours lecture.
Prerequisite: NUTR 435.
Continuation of NUTR 435.
NUTR 488. Final Honors Project. (2-3)
Prerequisite: Enrollment in the Honors Academy, completion of all other Honors Academy requirements, a minimum 3.5 cumulative and major GPA.
Project and the topic to be explored will be determined by student and faculty member with whom student works.
NUTR 498. Independent Study. (1-3)
Investigation by the student in areas of interest under the direction of an adviser..