Nutrition and Foods (NUTR)

NUTR 1162. Food Systems Laboratory.

This laboratory course provides hands-on application of techniques and concepts related to food and meal planning, preparation, cost analysis, and nutrient evaluation covered in the co-requisite lecture course, NUTR 1362. Students analyze nutrient intake using dietary analysis tools, apply information from Nutrition Facts labels, and practice food safety principles as they prepare a variety of menus. Examples of menus include the USDA Thrifty Food Plan and plant- and whole-grain–based menus, which are used to support comparative analyses of nutritional composition and cost. Corequisite: NUTR 1362 with a grade of "C" or better.

NUTR 1362. Food Systems.

This course examines foods, their preparation, and the nutrients they provide. The course integrates principles of nutrition, food science, and management to analyze planning, procurement, preparation, preservation, evaluation, and service of food in relation to dietary guidelines for individuals and varied populations. Students examine factors influencing food availability and selection and analyze methods for translating nutrition requirements into food choices and menu planning. The course also explores how state and federal regulations, food safety standards, and culinary principles influence food selection and preparation. Corequisite: NUTR 1162 with grade of "C" or better.

NUTR 2162. Food Science Laboratory.

This laboratory course applies principles of chemistry, microbiology, and nutrition to the study of food systems. Students conduct experiments examining ingredient functionality, food structure, sensory characteristics, processing methods, and safety considerations across a range of food categories including cereals, dairy, meats, eggs, fruits, vegetables, fats, and baked products. Emphasis is placed on observing physical and chemical changes in foods, evaluating environmental influences, and interpreting experimental results. Students analyze factors affecting food quality, stability, nutrient retention, and product development. Scientific reasoning and the application of food science principles in preparation and modification of food products are reinforced. Prerequisite: BIO 1330 or CHEM 1341 with a grade of "C" or better. Corequisite: NUTR 2362 with a grade of "C" or better.

NUTR 2360. Nutrition Science.

This course introduces fundamental concepts in macro- and micronutrient metabolism and examines the role of nutrition in disease states, special populations such as athletes, and various stages of the life cycle. The course explores the science of human nutrition, with emphasis on nutrient digestion, absorption, excretion, metabolism, requirements, and dietary sources. Students are also introduced to the scientific process and apply it through data analysis activities, including data manipulation, visualization, and presentation.

NUTR 2361. Nutritional Assessment.

This course examines methods used to evaluate nutrition‑related information in health and dietetics settings. Students analyze anthropometric measurements, laboratory indicators, physical findings, and food‑ and nutrition‑related data to identify nutrition problems using the Nutrition Care Process framework and develop nutrition diagnoses applying standardized terminology. Students investigate approaches for gathering background information and structuring conversations to obtain accurate details. Emphasis is placed on comparing assessment findings to established reference standards and determining how various personal and environmental factors may influence the interpretation of nutrition data. Students review case examples to understand how multiple assessment components are combined to guide decisions related to nutrition planning and monitoring. Prerequisite: NUTR 2360 with a grade of "C" or better.

NUTR 2362. Food Science.

This course examines the scientific principles governing the physical, chemical, and functional properties of foods. Emphasis is placed on the relationships among ingredients, macronutrients, food chemistry, microbiology, and nutrient stability within major food groups including carbohydrates, lipids, proteins, dairy, eggs, meats, fruits, and vegetables. Students analyze factors influencing food structure, texture, quality, safety, and product performance. Concepts of ingredient functionality, formulation, and processing as they relate to food preparation and product development are integrated. Foundational scientific principles are applied to evaluate food systems and support evidence-based decision making in nutrition and dietetics practice. Prerequisite: BIO 1330 or CHEM 1341 with a grade of "C" or better. Corequisite: NUTR 2162 with a grade of "C" or better.

NUTR 3303. Research Methods in Nutrition Science.

This course is writing-intensive and explores research concepts, methods, and strategies used in nutrition research. Students examine a variety of research designs and approaches, including epidemiological, community, clinical, qualitative, animal, and cell culture models, identifying the strengths and limitations of each. Strong focus is given to study design, measurement, statistical techniques and analysis, interpretation of results, and ethical considerations in both human and animal research. Students review the scientific research process, including development of research questions, generation and interpretation of data, drawing conclusions, and how findings are disseminated to the public. Students work to locate, read, discuss, interpret, and critically evaluate scientific literature, developing skills necessary to discern research quality and apply evidence-based decision-making in nutrition practice. Prerequisites: BIO 2430 or [BIO 2451 and BIO 2452] all with grades of "C" or better and CHEM 1342 and CHEM 1341 both with grades of "D" or better.

NUTR 3363. Nutrition for Wellness and Fitness.

This course examines the integrated roles of nutrition and physical activity in supporting foundational health, chronic disease risk reduction, and athletic performance. Students apply evidence-based nutrition and exercise principles to physically active individuals and athlete populations with unique needs, incorporating assessment, nutrition counseling, and menu planning. Emphasis is placed on factors influencing nutrition and exercise behaviors, including environmental, genetic, physiological, and psychological influences. Students develop skills in calculating energy, macronutrient, and fluid requirements based on activity demands and body composition goals. Nutrition-related conditions common or unique to athletes, including eating disorders, relative energy deficiency in sport (REDs), traumatic brain injury, and exercise-induced digestive disorders, are explored. Students synthesize course concepts to assess, plan, and justify nutrition and exercise recommendations in a real-world context collaborating with a student-chosen athlete. Prerequisite: NUTR 2361 and NUTR 3367 both with grades of "C" or better.

NUTR 3364. The Science of Nutrition and Exercise.

This course examines the foundational concepts in nutrition and exercise as they relate to human health and athletic performance. Designed for students majoring in health professions outside Nutrition, the course emphasizes the application of nutrition and exercise physiology to support long-term health and performance. Students apply conceptual knowledge by calculating energy, macronutrient, and fluid requirements to meet individual performance and body composition goals. The course also develops students’ ability to critically evaluate supplements and ergogenic aids within the context of health and wellness. Students explore the long-term application of nutrition principles in common programming and periodization models. The skills culminate in the Athlete Case Study project, in which students comprehensively analyze a specific athlete profile.

NUTR 3367. Nutrition and Physiology.

This course examines cellular and molecular physiological processes related to human body systems, with an emphasis on digestion, absorption, transport, excretion, and metabolism of nutrients and other dietary components. The course integrates the study of nutrition with biological sciences and includes physiological responses and nutrient regulation in both healthy and disease states. Topics include factors associated with nutrition-related complications and evidence-based nutritional approaches. The course provides foundational knowledge in physiology and biochemistry relevant to advanced study in nutrition. Prerequisite: NUTR 2360 and [BIO 2430 or BIO 2451 or BIO 2452 or BIO 3421] both with grades of "C" or better and CHEM 1341 and CHEM 1342 both with grades of "D" or better.

NUTR 4167. Food Systems-Production & Management Laboratory.

This course applies management principles and operational concepts associated with institutional food systems through supervised laboratory experiences. Students engage in hands-on food production and management activities that reinforce concepts introduced in the companion lecture course. Emphasis is placed on food safety and sanitation, inventory control, equipment utilization, production forecasting, and regulatory compliance. Students analyze facility operations, evaluate workflow and resource use, and apply standards for safe handling, storage, and disposal of food and materials. The course prepares students for entry-level foodservice management responsibilities through experiential learning in production, quality control, and operational decision-making. Prerequisite: NUTR 1362 and NUTR 2360 both with grades of "C" or better. Corequisite: NUTR 4367 with a grade of "C" or better.

NUTR 4301. Career Exploration in Nutrition and Foods.

This course provides students with hands-on, applied experiences in nutrition and foods-related professions, services, businesses, or research under the guidance of a professional mentor. Students engage in real-world experiential learning, integrating knowledge from prior coursework, developing practical skills, and exploring career pathways in the nutrition field. Focus is placed on professional development, problem-solving, and critical thinking, preparing students for graduate study or career advancement. As a capstone experience, the course emphasizes development of career competency, supporting students as they build confidence and contribute meaningfully to their chosen area of practice. Prerequisite: Instructor approval.

NUTR 4350. Hospitality.

This course is part of the Family and Consumer Sciences (FCS) Alliance and is taught through cooperation with Stephen F. Austin State University for Nutrition Teacher Certification majors only. This course focuses on the principles underlying operations in the hospitality industry. Concepts include residential and lodging operations, guest expectations, food, beverage, and maintenance services, promotions, budget control, personnel and security. Students examine managing lodging and front office operations. During this course each student will be exposed to a 700-room virtual University Hotel environment, including exercises in room availability, basic reservation, intermediate reservations, advanced reservations, group reservations and travel agency reservation using innRoad Property Management System (PMS). Students collaborate with external partners to enhance students’ knowledge, skills, and dispositions.

NUTR 4360. Medical Nutrition Therapy.

This course examines the physiological and biochemical alterations associated with acute and chronic disease states across human body systems, with emphasis on medical nutrition therapy as a primary intervention. Students analyze disease etiology, clinical manifestations, and nutrition-related complications using evidence-based guidelines. The course applies foundational biochemistry, pharmacology, and nutrition science to assessment, diagnosis, intervention, and monitoring within the Nutrition Care Process. Special attention is given to food–medication interactions, therapeutic diets, enteral and parenteral nutrition, and menu planning for varied populations. Ethical practice, patient-centered care, and appropriate documentation standards are integrated throughout the course. Prerequisite: NUTR 4365 with a grade of "D" or better.

NUTR 4361. Biochemical Nutrition.

This course examines the biochemical and physiological foundations of human nutrition, focusing on the molecular mechanisms of nutrient utilization. Students analyze the structure and function of macro- and micronutrients, cellular energy transformations, and the complex metabolic pathways within major organ systems. The curriculum explores the integration of metabolism during various physiological states and the biochemical basis of nutrient-drug interactions. The application of biochemical principles to clinical nutrition and metabolic regulation is emphasized. Through critical inquiry, students investigate current scientific literature to evaluate the impact of dietary components on cellular processes and health outcomes. Prerequisite: NUTR 3367 with a grade of "C" or better. Corequisite: [CHEM 2150 and CHEM 2350] or CHEM 3375 or CHEM 4375 any with a grade of "D" or better.

NUTR 4362. Nutrition and Genetics.

This course explores nutrigenomics, nutrigenetics, and epigenetics. Specifically, this course examines how nutrients alter gene expression and the impact of these phenomena on physiology. Inborn errors related to nutrient metabolism, the resulting disorders, and the implications for medical nutrition therapy are discussed in depth. Genetic polymorphisms affecting nutrient metabolism and signaling are also explored with particular attention paid to appropriate dietary, lifestyle, and pharmacological interventions. The role of diet on epigenetic processes, such as DNA methylation and histone acetylation, is also explored. Prerequisite: NUTR 3367 and BIO 1330 and BIO 1130 all with grades of "C" or better.

NUTR 4363. Nutrition Counseling and Education.

This course examines counseling theories, communication strategies, and educational methods used to promote positive nutrition-related behavior change among individuals, families, and groups. Students apply psychological principles, motivational interviewing techniques, and client-centered counseling strategies to nutrition assessment and intervention. The course emphasizes development, implementation, and evaluation of nutrition education programs using a variety of delivery methods, including written materials, media, and community-based instruction. Attention is given to professional communication, ethical practice, cultural relevance, and the strengths and limitations of counseling approaches. Through applied practice and program planning, students develop skills necessary for effective nutrition education and outreach in clinical, community, and public health settings. Prerequisite: NUTR 4365 with a grade of "D" or better.

NUTR 4364. Nutrition Myths and Misconceptions.

This course examines the historical development of dietary recommendations and the scientific, social, and regulatory influences shaping contemporary nutrition discourse. The course analyzes popular diets, health trends, and food-related claims using peer-reviewed scientific literature and consensus statements from scientific and public health organizations. Emphasis is placed on evaluating research methodology, interpreting scientific evidence, identifying bias and conflicts of interest, and assessing regulatory frameworks governing food and dietary supplements. The course also explores strategies for translating complex scientific findings into accurate, accessible public communication. Through structured analysis of competing interpretations of nutrition evidence, the course develops advanced critical thinking and evidence-evaluation skills. Prerequisite: NUTR 3367 and NUTR 3303 both with a grade of "D" or better.

NUTR 4365. Nutrition in the Life Span.

This writing intensive course examines nutrition-related factors influencing normal growth, development, and health across the life span, including pre-pregnancy, pregnancy, infancy, childhood, adolescence, and older adulthood. Students analyze physiological, behavioral, social, and environmental influences on nutritional status during critical life stages. Emphasis is placed on infant and young child feeding practices, including breastfeeding, complementary feeding, and early determinants of health and disease. Students examine contextual factors that influence nutrition-related health and access to food across the life span. Students locate, interpret, and synthesize scientific literature to inform evidence-based nutrition education and communication. As a writing-intensive course, students develop skills in critical analysis and professional communication related to nutrition across the life span. (WI) Prerequisite: NUTR 2361 and NUTR 3367 and NUTR 3303 all with grades of "C" or better.

NUTR 4366. Nutrition Intervention and Policy.

This course is a writing intensive course that covers key concepts related to policies, systems, and environmental changes for community and public health nutrition. Students study different types of policies in nutrition and dietetics, such as legislation, regulation, and agenda setting policies set forth by governmental and non-governmental organizations. Students learn about different types of food and nutrition initiatives and programs, which are led by charitable food networks, the government, and non-governmental organizations. Through applied projects, students identify and assess the gaps and opportunities for policy changes for specific population groups. (WI) Prerequisite: NUTR 3303 with a grade of "C" or better.

NUTR 4367. Food Systems-Production & Management.

This course examines principles, policies, and procedures used in the management of institutional food systems. Students analyze planning, procurement, production, staffing, budgeting, quality assurance, and evaluation processes within diverse foodservice settings. Emphasis is placed on systems design, organizational structure, workflow efficiency, and human resource management. The course applies management and business theories to foodservice operations, including recipe standardization, cost control, purchasing, sanitation, workplace safety, and regulatory compliance. Students evaluate operational decisions that influence sustainability, financial performance, and service quality. This course provides the managerial and analytical foundation for supervised laboratory application in food systems production and management. Prerequisite: NUTR 1362 and NUTR 2360 both with grades of "C" or better. Corequisite: NUTR 4167 with a grade of "D" or better.

NUTR 5199B. Thesis Research in Nutrition.

This course is a structured research experience where students earn course credit for actively conducting thesis research. Students complete supervised research under the direction of a graduate faculty member and in collaboration with their thesis committee members. This course covers the implementation of the proposed thesis project, including data collection, analysis, interpretation, and writing of the final thesis. This course is repeatable for credit.

NUTR 5299B. Thesis Research in Nutrition.

This course is a structured research experience, where students earn course credit for actively conducting thesis research. Students complete supervised research under the direction of a graduate faculty member and in collaboration with their thesis committee members. This course covers the implementation of the proposed thesis project, such as data collection, analysis, interpretation, and writing of the final thesis. This course is repeatable for credit.

NUTR 5300. Foundational Studies in Human Nutrition.

This course provides foundational coursework to support preparation for the M.S. in Human Nutrition program. The course includes three sections aligned with undergraduate subject areas considered foundational for graduate study in human nutrition: food science, biochemical nutrition, and nutrition across the lifespan. Students engage with core concepts, theories, and applications relevant to each subject area. This course does not count for credit toward the M.S. in Human Nutrition degree. The course is repeatable when different sections are taken. Prerequisite: Instructor approval.

NUTR 5305. Seminar in Nutrition and Disease.

This course is an advanced study of selected topics related to the role of nutrients and functional foods in disease prevention, progression, and treatment. Students evaluate and analyze current available scientific literature on the ability of nutrients and/or other metabolites to prevent or treat diseases. This course emphasizes foundational physiology and biochemistry to assess nutritional and physiological changes during disease development and progression. Students examine information from clinical, epidemiological data, and molecular studies to inform nutrition recommendations pertaining to various disease stages. Repeated for credit when topic varies.

NUTR 5306. Seminar in Nutrition in the Lifespan.

This course is an advanced study of nutrition in later life from an interdisciplinary perspective, integrating nutrition science, physiology, gerontology, public health, and the nonmedical drivers of health. Students examine ageism and its impact on health, analyze physiological and functional changes that influence nutritional needs, and review evidence-based recommendations for older adults. Through applied, community-based projects, students design, implement, and evaluate nutrition interventions and communicate program results and impact to executive and community stakeholders. Repeatable for credit when topic varies.

NUTR 5320. Diet Therapy and Pathophysiology.

This course is an advanced study of the physiological and biochemical alterations associated with acute and chronic disease states across human body systems, with emphasis on medical nutrition therapy as a primary intervention. Students analyze disease etiology, clinical manifestations, and nutrition-related complications using evidence-based guidelines. The course applies foundational biochemistry, pharmacology, and nutrition science to assessment, diagnosis, intervention, and monitoring within the Nutrition Care Process. Special attention is given to food–medication interactions, therapeutic diets, enteral and parenteral nutrition, and menu planning for varied populations. Ethical practice, patient-centered care, and appropriate documentation standards are integrated throughout the course.

NUTR 5350. Research Methods in Nutrition.

This course is an advanced study of research models in nutrition and dietetics grounded in rigorous application of the scientific method. Students learn about the responsible conduct of research, research ethics, core research concepts, and commonly used observational and experimental study designs. Course offerings may focus on research studies related to preclinical models, including cells, tissues, and animals, or clinical and community-based studies involving human participants. Emphasis is placed on synthesis of evidence through development of a comprehensive literature review within either a preclinical translational or public health and population-level perspective.

NUTR 5355. Advanced Independent Study in Nutrition.

This course is an advanced study of a topic in nutrition or dietetics, with approval and supervision by a graduate faculty member in the M.S. Human Nutrition program. Students complete necessary training in procedures, participate in research, practice, or policy activities, and generate products under the guidance of their faculty supervisor. Potential options for an advanced independent study include supervised practice in nutrition or dietetics or supervised research in primary, secondary, or tertiary research studies in nutrition or dietetics. This course may be taken more than once for credit with approval from the faculty mentor and Graduate Advisor.

NUTR 5360. Practicum for Dietetic Internship.

This course is a supervised practice course providing structured experiential learning in clinical nutrition, community nutrition, foodservice systems management, and professional development. Under the supervision of registered dietitian nutritionists and other qualified professionals, students complete required supervised and alternate supervised practice hours in healthcare, public health, and food systems settings. Emphasis is placed on application of evidence-based nutrition care, professional communication, interprofessional collaboration, quality improvement, and ethical practice. Students demonstrate entry-level competencies through performance evaluations, structured assignments, and reflective self-assessment. Supervised practice requirements necessary for eligibility for the Registered Dietitian Nutritionist credential are a component of this course. Prerequisite: Instructor approval.

NUTR 5361. Advanced Food Systems Administration.

This course is an advanced study of the principles, policies, and procedures used in the management of institutional food systems. Students analyze planning, procurement, production, staffing, budgeting, quality assurance, and evaluation processes within diverse foodservice settings. Emphasis is placed on systems design, organizational structure, workflow efficiency, and human resource management. The course applies management and business theories to foodservice operations, including recipe standardization, cost control, purchasing, sanitation, workplace safety, and regulatory compliance. Students evaluate operational decisions that influence sustainability, financial performance, and service quality. This course provides the managerial and analytical foundation for supervised laboratory application in food systems production and management.

NUTR 5362. Advanced Medical Nutrition Therapy.

This course provides advanced study of medical nutrition therapy with emphasis on the application of principles and techniques of nutritional assessment and evidence-based clinical nutrition practice. Students apply the Nutrition Care Process to evaluate and manage disease states across the lifespan. Topics include neonatal nutrition, malnutrition, nutrition support therapy, diabetes, renal disease, cardiovascular disease, and critical care. Current scientific literature, evidence analysis resources, and professional practice guidelines are used to guide clinical decision making. Emphasis is placed on interpretation of patient data, nutrition support calculations, and development of patient education resources relevant to dietetics practice.

NUTR 5363. Advanced Community Nutrition.

This course provides an advanced study of the Nutrition Care Process for community and public health nutrition including needs assessment, problem and nutritional need identification, program design, implementation, capacity building, and program evaluation. Students will review current public health nutrition programs within the food security safety net and regional best practices. Following an implementation science frameworks and social-behavioral models, students will apply theory to practice through the implementation of a unique community program, engagement with interest holders, and evaluate initial implementation. of programs/interventions, including nutrition education and behavioral nutrition/dietary modification.

NUTR 5364. The Science of Nutrition and Exercise.

This course is an advanced study of how nutrition and exercise impact health, fitness, and physical performance. Students explore the integration of human energy systems and macronutrient metabolism as they relate to wellness and sport performance, with emphasis on the physiological adaptations induced by nutrition and exercise. Students analyze conditions for which athletes are at increased risk are evaluate evidence-based nutritional strategies to address them. Students apply principles of programming and periodization to long-term nutritional planning while accounting for athlete performance and body composition goals. Interpersonal, analytical, and critical thinking skills are developed through written and oral presentations on emerging topics in nutrition and exercise. Conceptual learning is applied to real-world scenarios through case study analysis.

NUTR 5366. Macronutrient Metabolism.

This course is an advanced study of the biochemical and physiological foundations of macronutrient metabolism and its critical role in human health and chronic disease prevention. The course examines the structural properties, metabolic pathways, and physiological regulation of carbohydrates, lipids, and proteins. Students explore the integration of metabolic cycles across various tissues and the cellular mechanisms governing energy balance. The curriculum investigates current scientific literature to evaluate evidence-based findings in nutritional biochemistry and metabolic signaling. Additionally, the course reviews analytical methods for assessing nutritional status, ranging from clinical measures to advanced research techniques such as metabolomics and calorimetry.

NUTR 5367. Micronutrient Metabolism.

This course encompasses an advanced study of the biochemical and physiological foundations of nutrition with emphasis on vitamins and minerals. Current scientific knowledge pertaining to metabolism, physiology, metabolic disorders is discussed in depth providing students with relevant, comprehensive knowledge of micronutrient metabolism to support clinical application. Students also learn to design mechanistic in vitro and preclinical experiments utilizing molecular biological techniques. Students apply their knowledge and produce an iteratively-written research proposal exploring the molecular mechanism through which a dietary compound treats a disease or disorder.

NUTR 5371. Externship in Human Nutrition.

This course is a structured practical experience in human nutrition in which students earn course credit for relevant work at an off-campus site. Students complete supervised work under the direction of a graduate faculty member and in collaboration with a designated person at the work site. In addition, students must complete a minimum of 150 hours during the semester to earn credit for this externship course. Students must gain approval to take this course from the Graduate Advisor. Prerequisite: Instructor approval.

NUTR 5372. Advanced Nutrition Policy and Ethics.

This course is an advanced study of laws, guidelines, and other agenda setting policies that influence nutrition for communities, populations, and society in the U.S. and around the world. This course covers nutrition and food policy with a focus on food security. Students will explore economic, ethical, and epidemiological driven reasons for changing policies, systems, and environments. They will learn about key policy actors, including governmental and non-governmental organizations and their role in shaping policy nationally and internationally. Through assignments, students will learn how to apply the policy process to develop and evaluate effective policy solutions for a community or population.

NUTR 5374. Advanced Nutrition and Genetics.

This course is an advanced study that explores nutrigenomics, nutrigenetics, and epigenetics. Specifically, this course examines how nutrients alter gene expression and the impact of these phenomena on physiology, inborn errors related to nutrient metabolism, the resulting disorders, and the implications for medical nutrition therapy are discussed in depth. Genetic polymorphisms affecting nutrient metabolism and signaling are also explored with particular attention paid to appropriate dietary, lifestyle, and pharmacological interventions. The role of diet on epigenetic processes such as DNA methylation, histone acetylation, is also explored. Students also integrate variance in DNA sequence with alterations in protein structure and function with respect to inborn metabolic errors and prescribe relevant nutritional interventions.

NUTR 5399A. Thesis Proposal in Nutrition.

This course is a structured research experience, where students earn course credit for preparing their thesis proposals. Students complete supervised research under the direction of a graduate faculty member and in collaboration with their thesis committee members. This course covers the iterative process of problem/issue identification for a thesis topic and literature review, research design, and writing of the thesis proposal. This course is repeatable for credit. No thesis credit is awarded until a thesis course like NUTR 5399B is completed.

NUTR 5399B. Thesis Research in Nutrition.

This course is a structured research experience, where students earn course credit for actively conducting thesis research. Students complete supervised research under the direction of a graduate faculty member and in collaboration with their thesis committee members. This course covers the implementation of the proposed thesis project, such as data collection, analysis, interpretation, and writing of the final thesis.