Department of Nutrition and Foodservice Systems
(formerly Food, Nutrition, and Food Service Management, FNS)
318 Stone Building
Professors Magee, Shaw; Associate Professors Loo, McIntosh, Taylor; Assistant Professors Fleet, Fuller, Green, Lovelady, Miller; Lecturer Harrison; Adjunct Professors Gruchow, Lackey, Longenecker, McClelland, Richardson; Adjunct Associate Professors Dignan, Dunn, Heinrich, Lepri, Sandford; Adjunct Assistant Professors Jones; Adjunct Clinical Instructors Bittikofer, Bogedain, Brossi-Alphin, Carville, Gunnell, Hogan, Kroth, Mitchell, Neff, Porcelli, Peterson, Rogers, Schofield, Williams, Woodard, Zuzik-Nielsen
Required: 122 semester hours
Students electing the Dietetics concentration will meet minimum academic requirements for membership in the American Dietetic Association (ADA) and will meet academic requirements for a dietetic internship or pre-professional practice program.
Criteria for Progression in the Major
A student must earn a grade of "C" or better in all required NFS courses at the 400-level or higher in order to graduate in each of the three concentrations offered by the department.
A student may not receive credit for any NFS course by special examination.
All-University Liberal Education Requirements (AULER) (47 semester hours)
For All Concentrations
All students in this program must meet AULER requirements. Specific area requirements are indicated below: Sem Hrs
1. Analytic and Evaluative Studies (AE), 3 sh
2. British or American Literature (BL), 3 sh
3. Fine Arts (FA) 3 sh
4. Historical Perspectives on Western Culture (HP), 3 sh
5. Mathematics (MT), 3 sh
6. Natural Science (NS), 6 sh
7. Non-Western Studies (NW), 3 sh
8. Reasoning and Discourse (RD), 6 sh
9. Social and Behavioral Sciences (SB), 6 sh
10. World Literature (WL), 3 sh
11. AULER Electives, 6 sh
See detailed listing of the complete AULER area requirements and courses meeting those requirements.
Specific AULER Course Requirements for Restaurant and Institution Management Concentration
Mathematics (MT): MAT 112 or 119
AULER electives, to be taken from the Social and Behavioral Sciences (SB) Area: ECO 201, 202
Natural Science (NS) AULER: CHE 106 or 103; BIO 111
Specific AULER Course Requirements for Nutrition Science Concentration
Mathematics (MT): MAT 119
AULER Electives, to be taken from Natural Science (NS) Area: CHE 111, 112, 114, 115
Specific AULER Course Requirements for Dietetics Concentration
Mathematics (MT): STA 108
AULER Electives, to be taken from the Natural Science (NS) Area: CHE 103, 104
Major and Related Area Requirements
Restaurant and Institution Management Concentration
1. NFS 103, 213, 309, 313, 403, 519, 532, 539, 569
2. Related areas: ACC 201, 202; CST 205, 207, 341; ISM 110; MGT 312, 314, 330
Nutrition Science Concentration
1. NFS 213, 313, 527 (3-6 hrs), 531, 534, 560, plus two of the following courses in the applied area: FNS 423, 543, 550, 573, 576
2. Related areas: BIO 112, 277, 355, 356, 392; CHE 111,112, 114, 115, 331, 333, 351, 352, 354; MAT 119; PHY 211, 212, 251, 252; STA 108 or 271
1. NFS 103, 213, 302, 309, 313, 403, 423, 519, 531, 532, 550, 560, 573, 576 or ESS 375
2. Related areas: ACC 202; BIO 112, 277, 280; CHE 110, 205, 206; ISM 110
Electives sufficient to complete total semester hours required for degree. Approximately one-third of electives may be selected from departments in Human Environmental Sciences.
Nine semester hours to consist of:
The designation "Honors in Nutrition and Foodservice Systems" will be printed on the student's official transcript.
Required: 18-20 hours
Completion of 18-20 hours as follows:
Foodservice Systems Minor: NFS 103, 213, 309, 519, 532, 539
Nutrition Minor: NFS 103, 213, and four of the following: 313, 403, 423, 531, 543, 553, 550, 560, 573, 576
A student must earn a grade of "C" or better in each NFS course taken at the 400- and 500-level in order to have that course count towards the minor.
Nutrition and Foodservice Systems Courses (NFS)
The former course designation FNS will remain in effect for these courses
Courses For Undergraduates
103 Food Selection and Preparation (3:2:3).
Basic scientific principles of food preparation with emphasis on standards of selection, purchasing, preparation, storage, and preservation. (FA,SP)
205 Computer Applications in Dietetics and Foodservice (3:2:3).
Application of computer software used in word processing, data management, nutrient analysis and food service management operations, communications, and World Wide Web. (FA)
213 Nutrition (3:3).
Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. [NS, CLS]. (FA,SP)
302 Nutrition Education and Application Processes (3:3).
Study of communication of nutrition science through nutrition education, professional literature, and public media. Evaluation and use of professional and scientific literature in nutrition and food systems. (SP)
309 Quantity Food Procurement and Production (4:2:6). Pr. 103.
Procurement and production of quantity foods with an emphasis on menu planning, pre-preparation, service, sanitation, delivery systems, select, use and care of quantity food equipment. (FA,SP)
313 Nutrition Throughout the Life Cycle (3:3).
Principles of nutrition applied to meet the nutrient needs at different stages of the life cycle. Forces governing food availability, acceptability, nutritive quality and safety are stressed in the preparation of nutritional plans for individuals and groups. (SP)
401 Special Problems in Nutrition and Foodservice Systems (1 to 4).
Individual study. Conference hours to be arranged.
403 Food Science and Safety (3:2:3).
Experimental study of factors regulating the preparation of standard food products. (FA,SP) (Formerly FNS 503)
423 Community Nutrition (3:2:3).
Current trends in community nutrition with emphasis on community services, government projects, and international health organizations. (SP) (Formerly FNS 523)
493 Honors Work (3-6).
Courses 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).
Planning, organization, and administration of institutional food service, personnel, and work units. (FA)
527 Problems in Food, Nutrition, Food Service Management (2 to 6).
531 Nutrition and Human Metabolism (4:3:2).
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).
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).
Analytical procedures, their rationale and interpretations, applicable to the study of human metabolism.
539 Marketing for Dietitians and Food Service Management (3:3).
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).
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.
550 Nutrition Assessment (3:2:3).
Designed to give the student experience in assessment of nutritional status of healthy and ill persons before initiation of medical nutrition therapy. (FA)
553 Child and Adolescent Nutrition (3:3).
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).
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).
Internship experience in selected foodservice operations to enhance the educational experience. 400 hours on site plus written and oral final presentation required.
573 Medical Nutrition Therapy (4:3:2).
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).
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)
Please refer to The Graduate School Bulletin for additional graduate level courses.