Nutrition and Food Science
NFS 1010 - Career Orientation in Dietetics
2 credit hours
Development, scope, and philosophies of human sciences; career opportunities with analysis of interests, aptitudes, and proficiency related to success in dietetics. Lectures, guest speakers, activities, assignments, and quizzes introduce students to the university, college, department, and the dietetics program. Class meets two hours per week. Minimum grade B or better.
NOTE: For Nutrition and Food Science, Dietetics concentration majors only.
NFS 1240 - Introduction to Nutrition and Wellness
3 credit hours
Introduces human nutrition and its relationship to wellness with an emphasis on critically evaluating the roles that family, culture, religion, politics, economics, and geography have on food choices and diet quality.
NFS 2220 - Nutrition for the Health Sciences
3 credit hours
Elements of scientific, psychological, sociological bases of nutrition and its relationship to prevention and treatment of degenerative diseases. Emphasis on fostering communication between health care practitioners in assessment and implementation of nutrition care.
NFS 3000 - Nutrition Principles for Physical Activity and Health
3 credit hours
The fundamentals of normal nutrition and its relationships to physical activity, weight management, and health. Restricted to Exercise Science and Athletic Training students.
NFS 3100 - Cultural Food Studies
3 credit hours
Explores the cultural food practices in the U.S. with emphasis on diverse ethnic and religious practices, the development of various foods throughout history, the relationship between cultural food habits and health, and future trends in the food industry including sustainable feeding strategies for the world's growing population.
NFS 3200 - Food Science
3 credit hours
Corequisite: NFS 3201. Basic physical and chemical principles, techniques, skills, sanitation, and economics involved in quality food selection, composition, and preparation. Lecture meets for two hours per week; lab meets for three hours per week. Offered Fall only.
NFS 3201 - Food Science Lab
0 credit hours
Corequisite: NFS 3200
NFS 3210 - Meal Management
3 credit hours
Functions of management applied to serving nutritionally adequate and aesthetically satisfying meals. Management of human and nonhuman resources in group situations. Five hours per week.
NFS 3260 - Community Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutrition problems and practices in the community; nutrition programs of state and federal agencies; supervised field experiences; preparation of nutrition education materials.
NFS 3280 - Sports Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of individuals who participate on all levels of athletic performance. Emphasis placed on role of nutrients in athletic performance, ergogenic aids used by athletes, nutritional assessment, and nutritional needs of specific types and population groups of athletes.
NFS 3330 - Nutrition for the Nursing Profession
3 credit hours
Prerequisite: Acceptance into the MTSU Nursing program. Fundamentals of nutrition and its relationship to the prevention and treatment of disease and special feeding situations for the nursing profession.
NFS 3400 - Food Safety and Sanitation
1 credit hour
Prerequisite: BIOL 2230 and BIOL 2231 with B or better; junior status. Addresses food safety issues impacting food production, food storage, and food service within the home and food service facilities along with food standards and regulations designed to improve safety of the food supply. Spring only.
NFS 4010 - Professional Issues in Dietetics
2 credit hours
Prerequisite: NFS 1010 with a B or better; corequisites: NFS 4285, NFS 4300, and NFS 4320. Focuses on the transition from student to professional including preparation for dietetic internships, graduate education, and employment. Offered fall only.
NFS 4020 - Senior Seminar in Dietetics
2 to 3 credit hours
Prerequisite: NFS 4010 with B or better; corequisites: NFS 4305, NFS 4310, and NFS 4322. Examines human sciences from a global perspective and specifically as it pertains to students majoring in Nutrition and Food Science (NFS) with the Dietetics concentration. Identifies skills for success in developing and managing a career. Topics such as resume writing, interviewing, networking, career-life planning, ethics, mentoring, precepting, healthcare delivery systems, and coding and billing addressed. Class meets two hours per week. Offered Spring only.
NFS 4090 - Field Experience in Foods and Nutrition
3 credit hours
Prerequisites: Permission of instructor; 2.25 GPA. Directed and supervised experience in a specialized area of dietetics or food management. Includes a minimum of 150 hours at the work site.
NFS 4100 - Food Service Management for Culinary Arts
3 credit hours
Explores the management process of the food service industry. Areas of study include food and beverage operations, facility design, food service marketing, menu planning, and nutritional concerns.
NFS 4210 - Nutrition in Aging
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with C or better. Nutritional needs of elderly individuals and how these requirements are affected by physiological, pathological, and socioeconomic changes associated with aging. Emphasis placed on assessment, nutrition counseling skills, and resources to assist elderly individuals with adequate nutrient intake.
NFS 4240 - Experimental Food Study
3 credit hours
Prerequisite: NFS 3200 with grade of B. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.
NFS 4241 - Experimental Food Study Lab
0 credit hours
Corequisite: NFS 4240.
NFS 4250 - Life Cycle Nutrition
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better. The nutritional needs during pregnancy, infancy, childhood, adolescence and later years with emphasis on the cultural, social, and psychological influences of food choices and dietary patterns.
NFS 4251 - Nutrition for the Young Child
3 credit hours
Fundamentals of nutrition with emphasis on its relationship to growth, development, and health during the prenatal period, infancy, and childhood. Geared to Early Childhood Education and Human Development and Family Science majors.
NFS 4260 - Food Safety Issues from Production to Consumption
3 credit hours
(Same as AGRI 4850.) Issues impacting food production, food storage and transportation, food processing, and food consumption within food production facilities, the home, and food service facilities. Consumer concerns evaluated based on risk theory and scientific evaluation of safety, including decision-making through critical thinking. Food standards and regulations designed to improve safety of the food supply discussed.
NFS 4270 - Advanced Nutrition I
3 credit hours
Prerequisite: NFS 2220 and BIOL 2010/BIOL 2011 and BIOL 2020/BIOL 2021 (with C or better). Advanced study of nutrients, standards for determination of nutrient needs and metabolism of nutrients in the body. Offered Fall only.
NFS 4271 - Advanced Nutrition II
3 credit hours
Prerequisite: NFS 4270 with C or better. Advanced study of vitamins, minerals, water, and phytochemicals. Emphasis on sources, functions, metabolism, deficiency conditions, and interactions. Offered spring only.
NFS 4275 - Applied Nutrition Across the Lifespan
4 credit hours
Prerequisites: NFS 2220 and NFS 4270 with B (2.0) or higher; junior status. Focuses on the physiologic changes and nutritional needs across the lifespan including components of both standard nutrition and treatment of nutrition-related conditions. Offered spring semester only.
NFS 4285 - Successful Approaches in Dietetics Research
2 credit hours
Prerequisites: MATH 1530 and NFS 4271 with a B or better; corequisites: NFS 4010, NFS 4300, and NFS 4320. Provides an overarching glimpse into the world of dietetics research and a foundation in research principles. Concepts of conducting a literature review, developing the research question and study design, and collection and analysis of the data explored. Covers presenting and conducting ethical research.
NFS 4300 - Medical Nutrition Therapy I
4 credit hours
Prerequisite: NFS 2220, NFS 4271, BIOL 2020/BIOL 2021, and CHEM 3530/CHEM 3531 with B or better; corequisites: NFS 4010 NFS 4285 NFS 4320 . Modification of diets in pathological and special conditions. Diseases affecting the cardiac, hepatic, pancreatic, and gastrointestinal systems emphasized. Practice in applying strategies in medical nutrition therapy provided through structured case study format. Meets six hours per week. Offered Fall only.
NFS 4305 - Nutrition Coaching and Counseling Skills
3 credit hours
Prerequisite: NFS 4300 with a B or better; corequisites: NFS 4020, NFS 4310, and NFS 4322. Introduces different theories of behavior change and counseling/coaching techniques used to implement these behavior changes. Applies counseling/coaching techniques, behavior change theories, and the nutrition care process by coaching clients toward nutrition-related behavior changes. Offered spring only.
NFS 4310 - Medical Nutrition Therapy II
4 credit hours
Prerequisite: NFS 4300 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4322. Modification of diets in pathological and special conditions. Diseases affecting the renal system as well as cancer, diabetes, and metabolic stress emphasized. Practice in applying strategies in medical nutrition therapy provided through case study format, patient simulation, and field placement. Meets six hours per week. Offered Spring only.
NFS 4320 - Food Systems Management
4 credit hours
Prerequisites: NFS 3400 with B or better; corequisites: NFS 4010, NFS 4285, and NFS 4300. Emphasis on food systems model, sanitation, menu planning, procurement, quantity food production, distribution and service, flow of food, foodservice equipment, and facility design/layout. Combination of lecture and field placement. Six hours per week. Offered Fall only.
NFS 4322 - Dietetics Management
4 credit hours
Prerequisite: NFS 4320 with B or better; corequisites: NFS 4020, NFS 4305, and NFS 4310. Introduces students to management roles and responsibilities of dietetics professionals. Emphasis on leadership, marketing food and nutrition services, financial management, facilities planning and design, human resource management, work improvement and productivity. Offered Spring only.
NFS 4500 - Nutrition Education
3 credit hours
Prerequisites: NFS 3260 with C or better, COMM 2200, and ENGL 1020. Introduces theories and skills necessary to design, implement, and evaluate individual and group nutrition education programs.
NFS 4550 - Nutrition and Weight Management
3 credit hours
Prerequisite: NFS 1240 or NFS 2220 with a C or better. Nutrition-related cultural, economic, health, physical, and psychological aspects of obesity and disordered eating patterns in individuals from various ages, cultures, and socioeconomic backgrounds.
NFS 4555 - Food Laws and Regulations
3 credit hours
Prerequisite: Junior standing. Laws and policies regulating the production, manufacture, distribution, and sale of food products in the United States including labeling, food additives, dietary supplements, genetic modification, HACCP, inspections, importation/exportation, and enforcement.
NFS 4570 - Fundamentals of Culinary Arts
3 credit hours
(Same as FCSE 4570.) Fundamentals and basic concepts of culinary arts to include professionalism; mis en place; Escoffier's kitchen brigade system; tools and equipment; knife skills; preparation of sauces and stocks; principles of meat, fish, dairy, and vegetable cookery; garde manger; baking; and presentation of aesthetically appealing plates and buffets.
NFS 4810 - The Food Industry
3 credit hours
(Same as AGRI 4810.) An overview from production to processing to marketing. Covers the current status of the world's largest employer, including where and how foods are produced, distributed, and marketed and where the industry is heading in the future.