Essential food components and their functions in life processes.

Application of the principles of food chemistry to processing and preparation techniques.

Biochemical, physiological, and cellular functions of energy macronutrients, vitamins and minerals, and the scientific basis for current dietary and nutrient recommendations. Designed for science majors.

Biochemical, molecular, and cellular functions of nutrients with emphasis on primary scientific literature and current methodology.

Collection and evaluation of dietary intake data, nutrient composition of food, and survey of dietetic practice.

Introduction to biochemical and molecular biological techniques, enzyme and coenzyme assays, dietary analysis and assessment protocols, and statistical methods in nutritional sciences. Preparation of a scholarly paper and oral presentation of research findings.

Adapting nutrition recommendations to physiological changes throughout the life span.

Influence of culture on foodways around the world.

Explore the fundamentals of nutrition assessment, nutrition education, and behavior change theories as well as their application to the care of individuals and groups in community and clinical settings. Analyze the use of anthropometric, biochemical, clinical, and dietary intake data assessments for effective care of individuals. Identify strategies for successful development and implementation of nutrition education planning using behavior change theory as the guide for development.

Assessment of nutritional status using anthropometric, biochemical, clinical, and dietary intake data, and development and implementation of effective care for individuals.

This course is used to record credit the student earns while enrolled at another institution in a program administered by the University's Study Abroad Office. Credit is recorded as assigned by the study abroad adviser in the School of Human Ecology. University credit is awarded for work in an exchange program; it may be counted as coursework taken in residence. Transfer credit is awarded for work in an affiliated studies program.

Nutrition-related issues in the developing world, including nutrient deficiency and disease, concerns in vulnerable populations (pregnancy, infancy, childhood, and old age), and food aid.

Application of the principles of food chemistry to the development of food products.

Individual research project on food product development and evaluation.

Integration of nutrition, genetics, cell biology, and molecular biology. Focuses on the cellular and molecular basis of nutrition-related diseases and nutrient-gene interactions.

Basic laboratory techniques in nutritional sciences.

Apply fundamentals of nutrition science, food science, and chemistry to scientific research in creating a novel food product for a chosen target audience. Explore food science, food research and development, fundamentals of nutrition, ingredient functionality, food product sensory evaluation, scientific inquiry, study design, and science communication. Design and execute a scientific study by engineering a unique food product, create scientific abstracts, and create and participate in scientific poster sessions.

This course is used to record credit the student earns while enrolled at another institution in a program administered by the University's Study Abroad Office. Credit is recorded as assigned by the study abroad adviser in the School of Human Ecology. University credit is awarded for work in an exchange program; it may be counted as coursework taken in residence. Transfer credit is awarded for work in an affiliated studies program.

Application of counseling and learning theories to the care of individuals and groups in community and clinical settings.

Examine the fundamentals and application of nutrition assessment, nutrition education, counseling, and behavior change theories to the care of individuals and groups in community and clinical settings. Explore the use of nutrition focused physical exam, nutrition care process standardized language, anthropometric, biochemical, clinical, and dietary intake data assessments for effective care of individuals. Identify the implementation of nutrition counseling techniques and communication skills through the understanding of behavior change in individuals.

Explores the nutritional concerns of different countries, environmental aspects of food supply, and social policies needed to balance supply with demand in a sustainable manner.

National and international issues in public health and nutrition programs.

Procurement, production, and service delivery in foodservice systems.

Introduction the role of epidemiology methods as the basis for selection of study design and data collection tools in nutrition research such as dietary tools, biomarkers of diet or disease, and anthropometric measurements like obesity. Emphasis on interpretation of study results in nutrition research.

Identifying, reading, analyzing, writing, and presenting scientific research on selected subjects in nutrition and human health. Detailed literature review as preparation for an honors research thesis.

Identifying, reading, analyzing, writing, and presenting scientific research on selected topics in nutrition and human health.

Explore nutritional sciences methods and research. Examine overall study design, observational and intervention studies, animal and cell-based research in nutritional sciences, nutritional research assessment methods (such as dietary assessment and biomarkers), and research ethics. Practice assessing and interpreting research findings to evaluate scientific research in nutritional sciences and nutritional epidemiology.

Biochemical and molecular biological aspects of carbohydrate, fat, and amino acid metabolism.

Biomedical, cellular and molecular, and clinical aspects of vitamins, minerals, and water.

Advanced laboratory techniques in nutrition assessment and research.

Application of principles of medical nutrition therapy to the care of clients in the practice setting.

Application of principles of medical nutrition therapy to the care of patients in health care facilities.

Supervised study abroad experience designed to help students understand nutrition science issues, applications, related health care practices in a global environment, and other cultures. Students work in schools, hospitals, or similar settings to gain professional experience with food science and dietetics.

Supervised individual undergraduate research in nutrition.

Research in biological, biochemical, or nutritional science, coordinated with readings of scientific literature, and a written research report for each semester in which credit is sought.

Financial control, quality assurance, personnel administration, foodservice equipment, layout and design in foodservice operations. Analysis and evaluation of an organized foodservice operation.

Identification of standards and discussion of current issues in ethics and credentialing for dietetics practice.

Interactions between nutrients and gene expression, including heredity, gene regulation, metabolic disease, developmental abnormalities, and molecular techniques.

Examines the prevalence, prevention, and treatment of adult and childhood obesity, and the metabolic disorders related to obesity.

Implement community engagement activities, such as gardening, cooking, and nutrition lessons within a school or other community environment with the goal of improving nutrition and health. Explore evidence-based nutrition programs, such as fundamental principles of food gardening with an emphasis on central Texas, application of skills in the university teaching garden and school gardens, and application of nutrition curriculum in a school setting.

Explore the physiology of sports nutrition as well as its practical application such as summarizing physiological adaptations to exercise, and describing energy systems. Examine the role of sport specific body weight, composition measurement, and estimate macronutrient/hydration needs for athletes of different sports.

Introduction to the science of nutrition. Explore components of food (macro- and micronutrients), digestion and absorption, energy metabolism, micronutrients, supplements, energy balance, and the role of nutrition in the growing epidemics of obesity and chronic illnesses.

Implement hands-on community engagement activities, such as gardening, cooking, and nutrition lessons through the experiential learning laboratory within community/school settings to improve nutrition and health and decrease the incidence of chronic diseases. Apply the fundamental principles of nutrition through activities such as food gardening to planting to maintaining a school garden; work within school cultures/constraints to improve the school nutrition/gardening culture; apply effective communication, classroom management/engagement, and teaching skills in working with the public, community leaders, and administrators; and evaluate nutrition programs in schools.

Focuses on state-of-the-art research in nutrition, including biochemistry and molecular biological techniques for nutrient-gene interactions, enzyme and coenzyme functions, and nutrient analysis of biologic materials. Includes data analysis and statistical methods.

The role of nutrition in prevention and treatment of chronic disease such as diabetes and heart disease.

Nutritional care of critically ill patients, including techniques of nutrition support.

Supervised practice in health care facilities.

Supervised practice in food service facilities.

Supervised practice in the administration of food and nutrition programs.

Supervised practice in one or more community-based nutrition programs.

Culminating experience in the practice of administrative, clinical, or community dietetics.

Supervised individual research on a special topic in nutrition; oral presentation and preparation of a scholarly paper covering the research. May be based on laboratory, library, or field research.

Study of how aging influences nutrient requirements and metabolism at the biochemical and molecular level. Discussion of dietary changes to offset the effects of aging and to improve quality of life.

Examine the interactions between nutrition and multi-level "omics (e.g., genome, transcriptome, methylome) as they relate to chronic disease and health. Includes a focus on gene-diet interactions in the context of population genetic variation and the bidirectional molecular interactions that influence gene and protein expression as well as epigenetic modification.

Explore and examine nutrition-related behavior through the application of health behavior theories and models. Includes theories such as the Health Belief Model, Theory of Planned Behavior, Social Cognitive Theory, Diffusion of Innovations, Transtheoretical Model, Social Support, and Social Ecological Model. Investigate theoretical constructs, benefits and limitations of each theory/model, considerations needed for unique populations or behaviors, and how to develop a theory-based program plan.

Examine the role of epidemiological methods as the basis for selection of study design and data collection tools in nutrition research such as dietary tools, biomarkers of diet or disease, and anthropometric measurements like obesity. Examine the interpretation of study results in nutrition research.

Explore the role of nutrition as a critical preventive measure for both acute and chronic disease. Examine and evaluate the current research supporting the role of nutrition as a preventative therapy.

Introduction to evidence synthesis and communications in nutritional sciences and dietetics. Learn how to evaluate evidence from basic, clinical, and/or translational research and translate the findings and impact to those within your respective field of study as well as across disciplines. Explore hands-on experiences through the completion of article critiques, peer and self-reviews, and the development of scientific presentations to build skills in these areas.

Preparation of a report to fulfill the requirement for the master's degree under the report option.

Teaching under close supervision; group meetings, individual conferences, and reports.