NST 103. Nutrient Function and Metabolism (3)
Delivery of nutrients from foods to mammalian cells; major metabolic pathways;function of nutrients in energy metabolism, nitrogen and lipid metabolism, structural tissues and regulation; essentiality, activation, storage, excretion and toxicity of nutrients. (SP)
NST 103 Home Page

NST 104. Human Food Practices (2)
Historical, geo-ecological, biological, cultural, socio-economical, political and personal determinants of human diets. Community food and nutrition problems and programs. Food safety and consumer protection. Contributes to the pursuit of multidisciplinary degrees in nutrition policy and planning. (Sp)

NST 106. Introduction to Food Science (3)
Evaluation of the chemical, physical, functional, and nutritional properties of foods and the changes which occur during preparation, processing and storage. Evaluation of the quality criteria of foods and the criteria for standards and legal requirements. (F)
NST 106 Home Page

NST 107. Introductory Food Science Laboratory(3)
Experimental study of the principles and techniques of food preparation.Evaluation of the sensory and quality aspects of food. Principles of food procurement including purchasing, safe handling and storage practices. (F)
NST 107 Home Page

NST 110. Food Toxicology (3)
A comprehensive survey of the principles of modern toxicology and their applications in evaluating the safety of foods, additives, and contaminants. Mechanisms of metabolic activation, detoxification and selective toxicity are emphasized. (F)
NST 110 Home Page

NST 113. Food Microbiology (2)
Characteristics and actions of microorganisms in food and waterborne illness, food spoilage, and food fermentations. Selected aspects of biotechnology. The statistics of quality control. (Sp)
NST 113 Home Page
NST 113 newsgroup

NST 113L. Food Microbiology Laboratory (2)
Laboratory experiments with the microorganisms involved in food fermentations and food spoilage. The action of these microorganisms on foods. Thermal processing. Foodborne bacteria and the intestinal microflora. (Sp)

NST C119. Toxicology (3)
Introduction to toxicology covering basic principles, dose-response, toxicity testing, chemical metabolism, mechanisms of toxicity, carcinogensis, interpretation of toxicological data for risk assessment, and target organ toxicity. Also listed as Public Health C170B. (F)

NST 120. Molecular Toxicology (3)
Discussion on the principles and mechanisms of molecular toxicology along with the assays used in determining the toxicity of substances. The knowledge of how toxicity can be applied to therapy and how genomics and bioinformatics relate to the determining individual/population exposure will be addressed. (SP)

NST 135. Food Systems Organization and Management (4)
Principles of organization and management applied to institutional food service systems: production and delivery systems, management of resources, quality assurance, equipment, layout, marketing, personnel management, fiscal management. Laboratory experiences, projects, and field work in institutional situations. (Sp)
NST135 Home Page

NST 150. Mechanisms of Metabolic Regulation (3)
Principles of metabolic regulation in higher animals. Integration of metabolic paths and fluxes emphasizing experimental data and understanding mechanisms of nutrient affects. Advances in methods for studying metabolism, ranging from isotopic to molecular genetics techniques. This course provides the foundation for pursuing research in nutrient biochemistry/molecular biology, and for understanding nutrient and endocrine related diseases such as diabetes, birth defects, osteoporosis, obesity, and cardiovascular disease. (F)

NST C159. Human Diet (4)
A broad overview of the complex interrelationship between humans and their foods. Topics include the human dietary niche, biological variation related to diet, diet and disease, domestication of staple crops, food processing techniques and development of regional cuisines, modern diets and their problems, food taboos, human attitudes toward foods, and dietary politics. Also listed as ESPM C159. (Sp)

NST 160. Human Nutrition: Normal Physiology and Pathophysiology of Disease (3)
The normal regulation of human nutrient metabolism and pathophysiological basis of common nutritional diseases will be discussed. Focus will be on metabolic integration in the whole organism. Conditions covered will include: obesity, starvation/anorexia nervosa, diabetes, cardiovascular disease, osteoporosis, anemia, alcohol, nutrition during the life cycle, pregnancy, infant, elderly and other states. (F)
NST 160 Home Page

NST 161. Medical Nutrition Therapy (4)
The biochemical, physiological, and nutritional bases of medical nutrition therapy for human conditions and diseases are studied. Students apply these concepts through completion of care plans, case studies, product analyses, supermarket surveys, and calculations for enteral and parenteral nutrition support. Current research findings and controversies are discussed. (Sp)

NST 161L. Medical Nutrition Therapy Laboratory (2)
Theory and concepts from NST 161 are applied through a variety of methods such as nutritional assessments, care plans, chart notes and case studies. Students do calculations for therapeutic diets, enteral supplements and parenteral nutrition support. Product analysis and supermarket surveys are completed. (F)

NST 165. Human Nutrition Research (1)
The types and methods of human nutrition research will be covered, with focus on the role of the nutritionist as part of a research team. Related topics such as research ethics, quality control, selection of dietary assessment systems, and sources of funding will be discussed. Assignments will include an evaluation of published research and design of a research diet. (Sp)

NST 166. Nutrition in the Community (3) This course addresses basic nutrition in the context of the community. It explores nutrition programs that serve various segments of the population and the relationships of these programs to nutrition policy at the local, national and international levels. Community assessment is used as the basis for program planning, implementation and evaluation. The specific needs of population groups (infants, children, women and the elderly) are considered and questions of food security are investigated. (F)
NST 166 Home Page

NST 170. Experimental Nutrition Laboratory (4)
Basic principles and techniques used in human, animal, and cellular nutrition research. Students design, execute, and analyze experiments. Data derived from experiments will also be compared with current literature. (Sp)

NST 171. Nutrition and Toxicology Laboratory (4)
Basic principles and techniques used in human, animal, nutrition and toxicology research. Students design, execute, and analyze experiments. (F)

NST 190. Introduction to Research in Nutritional Sciences (1)
Students will be asked to prepare an oral and written report on a topic selected from current research literature in nutritional sciences. (F,Sp)
More about NST190

NST 192. Dietetics Seminar (1)
This seminar course explores the professional roles and responsibilities of dietitians as well as career opportunities within the field. Current issues in the practice of dietetics will be discussed. Students will conduct interviews, do library research and present an oral report. (F)
NST192 Home Page

NST 193. Introduction to Research in Toxicology (1)
Students will be asked to prepare an oral and written report on a topic selected from current research literature in toxicology. (F,Sp)

NST 194. Senior Seminar in Dietetics (2)
This course will cover the changes that are occurring in the field of dietetics. Students will explore revisions of the national nutritional standards and guidelines, issues related to complimentary and alternative nutrition practices, the area of genomics as it is expected to impact on practice, professional ethics in the changing healthcare environment, reimbursement for professional services, legislation related to the field of dietetics, and other emerging issues. (Sp)
NST 194 Home Page

NST H196. Honors Research (2-4)
Individual laboratory research followed by a written report under the supervision of a staff member. (F,Sp)
More about NST H196

NST 197. Field Study in Food and Nutritional Sciences (1-3)
Supervised experience in off-campus organizations relevant to specific aspects of foods and nutritional sciences. Regular individual meetings with faculty sponsor and written reports required. (F,Sp,Su)

NST 198. Directed Group Study (1-3)
Study of special topics in food science of nutrition that are not covered in depth in regular courses. (F,Sp)

NST 199. Supervised Independent Study and Research (1-3) (F,Sp,Su)

NST 301 (sec 2). Professional Preparation: Teaching in Nutritional Sciences (1-2)
Creative approaches to teaching nutrition to diverse audiences are emphasized. Participants will identify needs of target populations, formulate educational objectives, design and/or utilizes motivational teaching strategies, and evaluate the impact of their teaching on knowledge, attitudes, and behavior. Undergraduates may teach nutrition to elementary school children. Graduates may become teaching assistants. (F)
NST 301 (sec 2) Home Page