Nutrition and Food Studies
Food Studies
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FST 100 - Selected Topics Nutrition and Food Studies
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 102 - Food Fights: Contemporary Food Issues Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Introduction to key issues of the contemporary food system. Explores various social, political, economic, and environmental dimensions of food production, distribution, and consumption with a focus on the United States.
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FST 200 - Selected Topics Nutrition and Food Studies
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 201 - Professional Baking Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Fundamentals. Bakeshop production and control, formulas, basic measurement, conversions, ingredients, the baking process, basic mixes, and doughs.
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FST 202 - Agroecology Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Explores the biological processes that undergird the food production system on which we depend. Topics include soil fertility and quality, pest ecology, nutrient cycling, and socioeconomic and policy aspects of agricultural production.
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FST 203 - Fine Pastries and Desserts Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
This laboratory intensive course is designed to develop students’ fundamental working knowledge and practice of the traditional and modern methods of producing, finishing, and plating pastries and desserts.
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FST 204 - Food, Identity, and Power Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Examines the relationship between food, identity, and power. How humans relate to food in the context of ethnicity, race, class, gender, sexuality, religion, and migration.
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FST 217 - World Cuisines Nutrition and Food Studies
3 credit(s) Irregularly
Traditional foods of different countries and cultures. Equipment and ingredients unique to ethnic foods.
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FST 222 - Introduction to Culinary Arts Nutrition and Food Studies
3 credit(s) Every semester
Culinary theory and practice. Ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Menu development for non-commercial applications. Laboratory intensive hands-on preparation and practice.
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FST 290 - Independent Study Nutrition and Food Studies
1-6 credit(s)
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Repeatable
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FST 300 - Selected Topics Nutrition and Food Studies
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 304 - Farm to Fork Nutrition and Food Studies
4 credit(s) At least 1x fall or spring
Exploration of alternative food systems, including culinary theory and practice. Topics in contemporary food issues examined through systems perspective and practical applications. Includes field trips and cooking laboratory.
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FST 306 - Food Cooperatives Nutrition and Food Studies
3 credit(s) Odd academic yr e.g. 2007-8
Introduction to marketing and bargaining cooperatives, farmers markets and Community Supported Agriculture (CSA). Topics will include the history and current state of agricultural and food cooperatives, community kitchens, farmer’s markets, and CSAs.
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FST 307 - Feeding the World: Global Agri-Food Governance Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
This course explores the interaction between the structure of the global food system and consumer food choices; and how that interactive process produces environmental, food safety, food security and nutrition outcomes for all stakeholders.
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FST 309 - Philosophy & Practice of Locavorism Nutrition and Food Studies
3 credit(s) Irregularly
An examination, of the philosophy, politics, and practice of eating locally produced food year-round. Emphasis placed on the understanding the societal ramifications of the practice of preserving locally-produced fruits and vegetables and processing game and other meat animals.
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FST 310 - Will Work for Food: Labor Across the Food Chain Nutrition and Food Studies
3 credit(s) Irregularly
Examines labor across the US food system, including labor conditions and possibilities for reform throughout the food chain.
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FST 312 - Emergency Food Systems Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Examination of domestic strategies to address chronic need for emergency food, with emphasis on emergency feeding in the food systems.
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FST 400 - Selected Topics Nutrition and Food Studies
1-3 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 402 - Feeding the City: Urban Food Systems Nutrition and Food Studies
3 credit(s) Odd academic yr e.g. 2007-8
Investigation of relationship between food and cities, including the many ways food shapes urban sustainability, public health, community, and economic development. Additional topics include municipal food policies and urban planning for community-based food systems.
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FST 403 - The Human Right to Adequate Food and Nutrition Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: FST 603
Evolution of human right to adequate food. Social, political, economic, and cultural conditions influencing progressive realization of right to food and nutrition. Additional work required of graduate students.
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FST 412 - Wine Appreciation Nutrition and Food Studies
3 credit(s) Every semester
Wine types, varieties, terminology, labeling and regulation. Sensory evaluation of wines, wine lists and matching wine and food. Must be 21 years of age. Students can only receive credit for FST 412 or FST 422.
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FST 415 - Food Enterprise Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Explores managerial aspects of operating sustainable food-based enterprises with a focus on microenterprise. Areas of study include strategic management, financial analyses, market research, legal and liability issues, and human resource management.
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FST 416 - Cultural Cuisine Nutrition and Food Studies
1-3 credit(s) Upon sufficient interest
An exploration of various cultural cuisines. Topics explored include food and cooking, history, menus, specialty foods and cooking techniques within the context of the culture. Permission of instructor.
Repeatable 2 time(s), 3 credits maximum
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FST 421 - Morality of a Meal: Food Ethics Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: FST 621
Food consumption and production are explored in the context of community and environment with the application of ethical theories to broad food issues and challenges. Additional work required of graduate students.
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FST 422 - Wine and Beer Appreciation Nutrition and Food Studies
3 credit(s) Every semester
Ingredients, processes, and laws. Sensory evaluation and discussion of still and sparkling wines and beers. Student must be 21 years of age. Students may not take both FST 412 and FST 422.
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FST 423 - Food in History Nutrition and Food Studies
3 credit(s) Irregularly
Explore how food has shaped the world’s history from prehistoric times. Discover how it is shaping the ‘history’ of who you are. Sophomores, juniors, and seniors.
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FST 470 - Experience Credit Nutrition and Food Studies
1-6 credit(s)
Participation in a discipline or subject related experience. Student must be evaluated by written or oral reports or an examination. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing.
Repeatable
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FST 485 - Research Experience in Food Studies Nutrition and Food Studies
3 credit(s) Every semester
Opportunities to conduct senior-level undergraduate research in Food Studies.
PREREQ: NSD 457
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FST 486 - Food Studies Practicum Nutrition and Food Studies
1-6 credit(s) Every semester
Supervised field experience in food studies. 200 field hours required. Seminar included.
PREREQ: FST 102 AND NSD 115 AND NSD 457 AND FST 204
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FST 499 - Honors Capstone Project Nutrition and Food Studies
1-3 credit(s) Upon sufficient interest
Completion of an Honors Capstone Project under the supervision of a faculty member.
Repeatable 2 time(s), 3 credits maximum
Nutrition Science and Dietetics
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NSD 114 - Food Safety and Quality Assurance Nutrition and Food Studies
2 credit(s) Every semester
Theory and practice of food safety and quality assurance in commercial food service operations. Origins and prevention of food-borne illness. Development and management of HACCP-based food safety systems.
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NSD 115 - Food Science I Nutrition and Food Studies
3 credit(s) Every semester
Explore principles of food science and preparation, including basic physical and chemical properties of food and the relationship to nutrition. Students analyze aspects of food quality and safety and apply concepts to hands-on production.
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NSD 216 - Food Service Operations Nutrition and Food Studies
4 credit(s) Every semester
Principles, concepts, and application of food preparation, service, supervision and management techniques. Menu planning, production control, budget and event planning.
PREREQ: NSD 114 AND NSD 115
Repeatable, 4 credits maximum
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NSD 225 - Nutrition in Health Nutrition and Food Studies
3 credit(s) Every semester
Nutrient requirements, functions, and sources. Interrelationships and application to food selection for healthy individuals. Weight control, sports nutrition and dietary supplements are discussed.
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NSD 275 - Food Service Systems Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Interrelationship of subsystems within food service environments. Subsystems studied include: menu development, procurement, preparation, cooking, delivery systems, sanitation, budgeting, human resource management, and facility planning.
PREREQ: NSD 216
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NSD 290 - Independent Study Nutrition and Food Studies
1-6 credit(s) Upon sufficient interest
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Repeatable
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NSD 312 - Food Service Systems Management Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Management of systems and procedures required to establish, maintain, and control all segments of revenue and cost within the food service operation. Application to human, material, and mechanical structure of food service establishments.
PREREQ: NSD 275
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NSD 314 - Hospitality Human Resources Management Nutrition and Food Studies
1-3 credit(s) At least 1x fall or spring
Examination of human resource policies, practices, and systems required to attract, develop, and retain customer-focused employees. Emphasis on human resource issues within a diverse workforce. Instruction based classroom lecture, discussion, case studies and projects.
PREREQ: NSD 216
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NSD 326 - Practice of Dietetics Nutrition and Food Studies
3 credit(s) Every semester
Laboratory application of nutrition science to dietetics. Introduction to tools and techniques used in dietetic practice.
PREREQ: NSD 225
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NSD 329 - Pediatric Diabetes Nutrition and Food Studies
1 credit(s) Irregularly
An overview of causes, characteristics and nutrition guidelines and recommendations for children with diabetes.
PREREQ: NSD 326
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NSD 342 - Nutrition in the Life Span Nutrition and Food Studies
3 credit(s) Every semester
Human nutritional needs related to health promotion and prevention of disease throughout the life cycle. Factors influencing nutritional status and requirements during various stages are emphasized.
PREREQ: NSD 225
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NSD 343 - Dietary Supplements Nutrition and Food Studies
3 credit(s) Irregularly
Explores dietary supplement regulations in USA; available supplements emphasizing weight loss, athletic performance, herbal supplements; risks and benefits, marketing, reliable information sources
PREREQ: NSD 225
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NSD 371 - Dietetics Experience I Nutrition and Food Studies
1 credit(s) Irregularly
Clinical experience related to nutritional needs throughout the life cycle.
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NSD 417 - Integrative Food and Nutrition Therapy Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 617
This course explores the landscape of food and nutrition, past and present, the role of nutrition in therapeutic lifestyle changes and the use of food as a therapeutic modality. Additional work required by graduate students.
PREREQ: NSD 225
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NSD 418 - Vegetarian Nutrition Nutrition and Food Studies
3 credit(s) Odd academic yr e.g. 2007-8
Double Numbered with: NSD 618
This course examines history, benefits, risks, and variations of vegetarian diets. Plant sources of nutrients, and vegetarian menu planning to promote health across the life cycle.
PREREQ: NSD 225
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NSD 425 - Nutrition for Fitness and Sports Nutrition and Food Studies
3 credit(s) Every semester
Double Numbered with: NSD 625
Energy needs of activity and effect of dietary intake on performance. Special dietary requirements of specific sports and athletic activities. Dietary ergogenic aids; weight control; sports fads and myths; interaction of alcohol, caffeine, and tobacco on nutrition. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 427 - Public Health Nutrition Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 627
Examines nutrition challenges and opportunities from an ecological perspective, emphasizing population-level approaches to improve nutritional status. Integrates case studies to examine challenges and programmatic and policy solutions. Prior statistics and basic nutrition course required. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 447 - Weight Management, Obesity and Disordered Eating Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 647
Basic principles of weight management and role of nutrition and physical fitness in weight control. Causes, characteristics, and treatment of anorexia nervosa, bulimia, pica, and obesity; strategies for nutritional management. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 452 - Mediterranean Food and Culture: A Florence Experience Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 652
Renowned cuisine and culture from a food studies and systems level to dietary patterns and health risks via lectures, readings, field trips and excursions from the SU Florence campus. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 455 - Community Nutrition Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
National, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community.
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NSD 456 - Nutritional Biochemistry Nutrition and Food Studies
4 credit(s) At least 1x fall or spring
Structure of carbohydrates, lipids, and proteins; their functions and interactions in a complex organism. Major reactions and regulation of metabolic pathways. For nutrition majors.
PREREQ: CHE 106 AND CHE 116 AND BIO 216 AND BIO 217
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NSD 457 - Research and Evaluation in Nutrition Nutrition and Food Studies
3 credit(s) Every semester
Integrates an understanding and application of research methods in nutrition science. Requires evaluation of current research and builds on knowledge gained from other courses and applies it to research and evaluation.
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NSD 458 - Participatory Program Planning Nutrition and Food Studies
3 credit(s) Irregularly
Double Numbered with: NSD 658
Participate with community of choice and research to produce a plan applying the steps of the PRECEDE-PROCEED model to develop a health promotion program. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 461 - Community Nutrition Experience Nutrition and Food Studies
1-3 credit(s) Irregularly
Site visits and field experience with national, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community. Nutrition majors only.
PREREQ: NSD 455
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NSD 462 - Biochemical and Physical Assessments Lab Nutrition and Food Studies
1 credit(s) At least 1x fall or spring
Double Numbered with: NSD 662
This class provides hands-on training in the use of common biochemical, energetic, physical, and anthropometric methodologies to evaluate nutritional status. The focus is on the nutritional and public health applications of each method.
PREREQ: NSD 225 AND NSD 456 OR an introductory level biochemistry course
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NSD 466 - Nutritional Biochemistry II Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Metabolic processes of the body. Interrelationships and interdependence of nutritional factors.
PREREQ: NSD 225 AND NSD 456 AND BIO 216 AND BIO 217
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NSD 469 - South Asia - Family, Food and Healthcare Systems Nutrition/Nutrition Science
3 credit(s) At least 1x fall or spring
Crosslisted with: HFS 469
Double Numbered with: NSD 669
This course examines socio-cultural aspects of India from a nutrition, food systems and public health perspective using online instruction and a cultural immersion trip to India. Additional work required of graduate students.
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NSD 470 - Experience Credit Nutrition and Food Studies
1-6 credit(s) Upon sufficient interest
Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing.
Repeatable
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NSD 476 - Nutrition Seminar Nutrition and Food Studies
1 credit(s) At least 1x fall or spring
Trends and opportunities in dietetics; entrepreneurship; quality assurance; assessment of personal and professional goals, development of career plan.
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NSD 477 - Senior Nutrition Seminar II Nutrition and Food Studies
1 credit(s) At least 1x fall or spring
Showcase the outcomes of the four year nutrition program by presenting a research portfolio engaging in a networking event and completing the fourth year assessment.
PREREQ: NSD 476
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NSD 481 - Medical Nutrition Therapy I Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 681
Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states, within the context of the nutrition diagnostic and care process. Additional work required of graduate students.
PREREQ: NSD 225 AND BIO 216 AND BIO 217
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NSD 482 - Medical Nutrition Therapy I Lab Nutrition and Food Studies
1 credit(s) At least 1x fall or spring
Double Numbered with: NSD 682
Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Additional work required of graduate students.
PREREQ: NSD 225 AND BIO 216 AND BIO 217
COREQ: NSD 481
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NSD 483 - Medical Nutrition Therapy II Nutrition and Food Studies
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 683
Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states within the context of the nutrition diagnostic and care process. Continuation of NSD 481/681. Additional work required of graduate students.
PREREQ: NSD 481
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NSD 484 - Medical Nutrition Therapy II Lab Nutrition and Food Studies
1 credit(s) At least 1x fall or spring
Double Numbered with: NSD 684
Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Continuation of NSD 482/682. Additional work required of graduate students.
PREREQ: NSD 482
COREQ: NSD 483
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NSD 490 - Independent Study Nutrition and Food Studies
1-6 credit(s) Every semester
Exploration of a problem, or problems, in depth. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor(s) and the department.
Repeatable
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NSD 497 - Research Experience Nutrition and Food Studies
1-3 credit(s) Irregularly
Laboratory, clinical, or community-based research under direct supervision of NSD department faculty. Projects incorporate use of scientific methods, (quantitative and qualitative), data analysis, presentation and interpretation, and the responsibilities of research integrity.
Repeatable 5 time(s), 6 credits maximum
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NSD 499 - Honors Capstone Project Nutrition and Food Studies
1-3 credit(s) Upon sufficient interest
Completion of an Honors Capstone Project under the supervision of a faculty member.
Repeatable 2 time(s), 3 credits maximum
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NSD 500 - Selected Topics Nutrition and Food Studies
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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NSD 505 - Nutritional Biochemistry Overview Nutrition and Food Studies
1 credit(s) At least 1x fall or spring
Brief overview of structure/function of atoms and molecules of biological importance. Structure/function of proteins, carbohydrates, and lipids in the complex biological environment. Introduction to metabolic pathways involved in utilization of energy nutrients.
PREREQ: CHE 106
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NSD 511 - Nutrition Education Nutrition and Food Studies
3 credit(s) Every semester
A theoretical basis for nutrition education and opportunity to develop skills for a wide variety of individuals.
PREREQ: NSD 225 AND NSD 342
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NSD 512 - Nutrition Counseling Nutrition and Food Studies
3 credit(s) Every semester
A theoretical basis for counseling related to nutrition and increased opportunities to develop nutrition counseling skills for a wide variety of individuals.
PREREQ: NSD 225 AND NSD 342 AND NSD 511
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NSD 513 - Nutrition Education Experience Nutrition and Food Studies
1 credit(s) Every semester
Prepare, disseminate, and evaluate nutrition education curriculum for peer or other audiences. Provide nutrition education on campus and in the community through table events, group presentations, and media campaigns.
PREREQ: NSD 511
Repeatable 4 time(s), 5 credits maximum
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NSD 515 - Physical Assessment and Multiskilling for Dietitians Nutrition and Food Studies
1 credit(s) Every semester
Practice and skill validation in basic cardiovascular, respiratory, abdominal, muscular, and integumentary assessment. Diabetes and enteral feeding management.
COREQ: NSD 481 OR NSD 681
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NSD 516 - Nutrition Counseling Experience Nutrition and Food Studies
1 credit(s) Every semester
An applied interaction to develop nutrition counseling skills for working with a variety of individuals for health promotion, disease prevention in preparation for conducting medical nutrition therapy.
PREREQ: NSD 512
Repeatable 1 time(s), 2 credits maximum
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NSD 555 - Food, Culture and Environment Nutrition and Food Studies
3 credit(s) Every semester
Crosslisted with: WGS 555
Understand the environment in which nutrition education and communication occur. The broader environment includes cultural diversity, the food system from farm to table, as well as functionality of food components.
PREREQ: NSD 115 AND NSD 225
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