For Advanced Undergraduates
and Graduate Students
500 Supervised Professional Experience (1-4:0:3-12).
Supervised professional experience in selected commercial or industrial
organizations, public or private agencies in accordance with the major course
of study of the student.
519 Food Service Management (3:3). Pr. MGT 200.
Planning, organization, and administration of institutional food service,
personnel, and work units. (FA)
527 Problems in Food, Nutrition, Food Service Management
(2 to 6).
Individual study.
531 Nutrition and Human Metabolism (4:3:2). Pr.
213, CHE 205, 206 or their equivalents as determined by the department.
Structure, function, and metabolism of nutrients and related compounds;
integration of nutrient metabolism at the cellular level with total body
function; practical application of basic principles of nutrient metabolism.
(SP)
532 Analysis and Control of Food Systems (3:2:3).
Pr. 309, 519.
Overview of food service cost control, financial methods and procedures necessary
to forecast cost and record and control expense. (SP)
534 Nutrition and Human Metabolism Laboratory (2:1:3).
Pr. CHE 205, 206, and BIO 535 or FNS 531 (may be taken
concurrently).
Analytical procedures, their rationale and interpretations, applicable to
the study of human metabolism.
539 Marketing for Dietitians and Food Service Management
(3:3). Pr. 519.
Basic marketing principles with a focus on application to food service and
dietetics where competition is requiring a more strategic approach to the
promotion of ideas, concepts and products. (FA)
540 School Food Service (2:1:3).
Selection, purchase, preparation, and service of food for school lunchrooms;
organization, administration, records, and cost control applicable to school
lunchrooms. (Not offered every year)
543 Maternal and Infant Nutrition (3:3). Pr.
213 or equivalent, and BIO 277 or equivalent.
Nutritional needs of pregnant and lactating women, and infants; methods of
evaluating nutritional status of these groups; effects of nutrition on pregnancy
outcome and infant development.
553 Child and Adolescent Nutrition (3:3). Pr.
213 or equivalent, and BIO 277 or equivalent.
Nutritional needs of children and adolescents; methods of evaluating nutritional
status of these groups; effects of nutrition on development.
560 Advanced Nutrition (4:3:2). Pr. FNS 213,
313, BIO 277, FNS 531 or equivalent as determined by the instructor.
Biochemical and physiological aspects of nutrient metabolism and utilization.
Nutrient requirements for maintenance, growth, pregnancy, lactation, work,
and aging. (FA) (Formerly FNS 593)
569 Internship in Foodservice Systems (4:0:24).
Pr. 519, 205, 309, or equivalent.
Internship experience in selected foodservice operations to enhance the
educational experience. 400 hours on site plus written and oral final
presentation required.
573 Diet Therapy (4:3:2). Pr. 313 (may be taken
concurrently); BIO 277; BIO 535 or FNS 531; and FNS 593.
Clinical aspects of nutrition. Development and use of therapeutic diets to
combat nutritional diseases and physiological disorders. (SP)
576 Nutrition and Physical Fitness (3:3). Pr.
BIO 277 and FNS 213 or equivalent required. ESS 375 or 575 recommended.
Metabolism during exercise, ergogenic aids, nutrients' effects on performance,
and body composition alterations during training. Gender and age-specific
needs and responses to exercise and dietary intake. (Same as ESS 576) (FA)
589 Experimental Course: Nutrition and
Epidemiology (3:3). Pr. introductory nutrition, statistics.
Provides students with the foundation to critically analyze the design
and assess outcomes for epidemiologic studies that focus on the relationship
between nutrition and health. (Offered Spring '97)
For Graduate Students Only
601 Directed-Individual Study in Food, Nutrition, Food
Service Management (1 to 6).
602 Introduction to Clinical Dietetics (3:2:2).
Pr. admission into the DI program or 573 and 560 (formerly 593)
Preparation for clinical supervised practice experiences in dietetics; helping
relationships skills, human resource management, marketing strategies for
revenue generating services in dietetics, appropriate professional conduct
in patient care.
605 Nutritional Assessment (4:2:6). Pr. BIO 535
or FNS 531, and FNS 560 (formerly 593)
Methods and techniques used to assess the nutritional status of groups and
individuals for clinical as well as epidemiological needs.
606 (a)(b)(c) Practicum in Clinical Dietetics (3 to
6), (3 to 6), (3 to 6).
For Dietetic Internship students only. Practical experience in the professional
areas of dietetics: management, clinical, and community. Required for Dietetics
Internship students. Combination of credit not to exceed 9 s.h.
607 Nutrition Education (3:3). Pr. 213
or equivalent or permission of instructor
Philosophy, principles, methods, and materials involved in nutrition education.
Emphasis on development of nutrition education curriculum and programs in
school and community.
609 Seminar in Food and Nutrition (1:1) or (2:2).
Review, analysis and presentation of recent research findings and issues
in food and nutrition. May be repeated for credit when topic varies. Enrollment
for two credits requires presentation of seminar. (FNS 609a, 1 hour credit,
graded S-U; FNS 609b, 2 hours credit, graded by letter grade)
619 Nutrition Consultation Methods (3:2:3). Pr.
573, 560 (formerly 593) or permission of instructor
Exploration of techniques and constraints for interviewing and eliciting
change through nutritional consultation.
623 Current Trends in Nutrition (1 to 3). Pr.
a basic nutrition course and/or permission of instructor.
Current topics on one of the following: priority nutrition and food issues,
scientific research, national policy, food safety, etc. Only 3 hours of credit
may be applied to a master's degree.
625 Nutrient Metabolism I (4:3:2).
Pr. previous course in biochemistry and mammalian physiology required.
Unconditional admission to the graduate program in FNS or other life sciences
or permission of instructor.
Mechanisms utilized by mammalian cells to regulate enzyme activity. Analysis
of energy intake and metabolism. Carbohydrate and lipids absorption, transport
and tissue-specific utilization. Critical analysis of recent literature.
626 Nutrient Metabolism II (4:3:2). Pr. 625 or
permission of instructor
Regulation of absorption, transport, tissue-specific metabolism of amino
acids. Metabolism functions of selected vitamins. Regulation of selected
macro-and trace metals emphasizing nutrient-gene interactions. Clinical
applications. Critical literature analysis.
643 Nutrition and Aging (3:3). Pr. introductory
courses in nutrition and physiology, or permission of instructor. FNS 560
(formerly 593) or permission of instructor.
Theories of aging; effects of nutrition on the aging process and chronic
diseases; effects of aging on nutrient requirements. Socio-economic issues
affecting nutrition programs and services.
649 Nutrition and Physical Performance (3:3). Pr.
course work in biochemistry and physiology required, 531, 560 (formerly
593) or equivalent courses, BIO 277.
Effects of nutrition on physical performance, alternations in nutrient metabolism
from increases activity, interaction of diet and exercise on aging and disease
processes, training and competition diets examined.
653 Problems in Food and Nutrition (2 to 4). Pr.
permission of instructor
Individual student problems related to food and nutrition.
666 Teaching Practicum in Nutrition (3). Pr.
admission to the graduate program in food, nutrition and food service
management or permission of instructor.
Provides a supervised, structured learning experience in teaching for graduate
students in the Department of Food, Nutrition, and Food Service Management.
Professors provide guidance for graduate students during the experience.
670 Minor Research (2 to 6).
673 Nutrition Research Methodology (2:1:3).
Pr. 531 or BIO 535, or equivalent as determined by the
Department.
Diverse research techniques used in cellular, small animal, and human
experimental studies in the nutritional sciences. Lectures with laboratory
practicums. Orientation to research techniques used in the department.
693 Advanced Medical Dietetics (3:3). Pr. 573
or equivalent
Development of nutritional therapies for certain disease conditions. Evaluation
of the physiological and biochemical bases for such therapies.
699 Thesis (3 to 6).
Required of all candidates for the Master of Science degree. Credit may be
divided over two or more semesters.
711 Experimental Course
This number reserved for experimental courses. Refer to the Course Schedule
for current offerings.
790 Independent Doctoral Research (1-6).
Individual work on problems related to student's primary area(s) of
specialization. Empirical research or critical reviews and integrations of
literature. Approval of graduate faculty member required. (Graded on a S-U
basis)
799 Dissertation (12 to 24).
Required of all candidates for the Doctor of Philosophy degree. Credit may
be divided over two or more semesters.
800 Graduate Registration (non-credit).
Copyright©1997
The University of North Carolina
at Greensboro
This site best viewed with
Netscape 3.0 and above or
MS Internet Explorer 3.0 or
above |
