Department of Nutrition and Foodservice Systems (NFS)
School of Human Environmental Sciences

318 Stone Building
(336) 334-4129
www.uncg.edu/nfs

Honors in Nutrition and Foodservice (NFS) | NFS Concentrations | NFS Courses (NFS) | NFS Minors | NFS Systems Major (BS)

Faculty

Mark L. Failla, Professor and Chair of Department

Professors Kipp, Shaw; Associate Professors Green, Loo, Lovelady, McIntosh, Taylor; Assistant Professors Fleet, Fuller, Miller; Lecturer Harrison

Adjunct Professors Gruchow, Lackey, Longenecker, McClelland, Richardson; Adjunct Associate Professors 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, to include at least 36 hours at or above the 300 course level

Available Concentrations and AOS Codes:

• Restaurant and Institution Management, U517
• Nutrition Science, U522
• Human Nutrition and Dietetics, U524 (ADA Didactic Program in Dietetics)

Students electing the Human Nutrition and 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.

The Didactic Program of Dietetics is currently granted approval status by the Commission on Accreditation/Approval for Dietetics Education of the American Dietetics Association, 216 W. Jackson Blvd., Chicago, IL 60600-6995, 812/899-4826.

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.

Furthermore, students must earn a "C" or better in prerequisite courses for NFS 531, 560, and 573 in order to enroll in these courses. See course listings.

A student may not receive credit for any NFS course by special examination.

Suggested Academic Workload Guidelines

The faculty of the Department of Nutrition and Foodservice Systems recognize that many of its students must hold jobs to support college expenses. The faculty wishes to emphasize that academic excellence and scholastic achievement usually require a significant investment of time in study, research and out-of-class projects. To provide guidance to students in planning their academic and work schedules, the faculty have endorsed the following recommendations:

1. In general , students should plan to devote between 2-3 hours outside of class for each hour spent in class. Thus, students with a 15-hour course load should schedule between 30-45 hours weekly for completing outside-of-class reading, study, and homework assignments.
2. Students who are employed more than 5-10 hours each week should consider reducing their course loads (credit hours), depending upon their study habits, learning abilities and course work requirements.

Requirements

All-University Liberal Education Requirements (AULER) (47 semester hours)

For All Concentrations

All students in this program must complete AULER requirements. Areas with specific requirements for this major are indicated below. See a detailed listing of the complete AULER area requirements and courses meeting those requirements.

AULER Area/Required Courses Sem Hrs

Mathematics (MT) 3

Required: see following information for each concentration

Natural Science (NS) 6

Required: BIO 111 (see following information)

Reasoning and Discourse (RD) 6

Required: ENG 101 or FMS 103 or RCO 101 for 3 of the 6 credits

Social and Behavioral Sciences (SB) 6

Required: PSY 121 for 3 of the 6 credits

AULER Electives 6

Required: see following information for each concentration

Specific AULER Course Requirements

Restaurant and Institution Management Concentration

Mathematics (MT): MAT 112 or 119

Natural Science (NS): CHE 106 or 103; BIO 111 or 105

Social and Behavioral Sciences (SB): SOC 101 or 201; PSY 121

AULER Electives: ECO 201, 202

Nutrition Science Concentration

Mathematics (MT): MAT 119

AULER Electives, to be taken from Natural Science (NS) Area: CHE 111, 112, 114, 115

Human Nutrition and 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; BIO 105 or 111; CHE 103 or 106; CST 105, 205, 341; ECO 201, 202; ISM 110 or NFS 205; MAT 112 or 119; MGT 312, 314, 330; PSY 121; SOC 101 or 201

Nutrition Science Concentration

1. NFS 213, 313, 527 (3-6 hrs), 531, 534, 560, plus two of the following courses in the applied area: NFS 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

Human Nutrition and Dietetics Concentration

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

Electives sufficient to complete total semester hours required for degree.

Requirements

Nine semester hours to consist of:

• Spring Semester of Junior Year: 3 hours of NFS 493
• Fall Semester of Senior Year: 3 hours of NFS 493
• Spring Semester of Senior Year: 3 hours of HSS 490 (Senior Project)

Qualifications

• Enrollment in and successful completion of the University Honors Program
• A declared Nutrition and Foodservice Systems Major
• Maintenance of at least a 3.3 overall GPA

Recognition

The designation "Honors in Nutrition and Foodservice Systems" will be printed on the student's official transcript.

Required: minimum of 18-20 semester hours

AOS Codes:

Foodservice Systems Minor, U518

Nutrition Minor, U520

The above minors require the 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.

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).

AULER/CLER: NS, CLS

Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. (FA,SP)

302 Nutrition Education and Application Processes (3:3).

Pr. 213 and 205 or ISM 110, or permission of instructor.

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).

Pr. 213 or approval of instructor.

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).

Pr. 103, CHE 205, 206 or CHE 106.

Experimental study of factors regulating the preparation of standard food products. (FA,SP)

423 Community Nutrition (3:2:3).

Pr. 313, or permission of instructor.

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).

Pr. see prerequisites under Honors Program, XXX 493

• May be repeated for credit if the topic of study changes.

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. 309.

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. grade of C or better in BIO 277, NFS 213, and 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. NFS 519 and ACC 202.

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. general chemistry and organic chemistry with labs; 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.

550 Nutrition Assessment (3:2:3).

Pr. BIO 277, NFS 213, 313, and 531. Coreq. 560.

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).

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. 213, 313, BIO 277, NFS 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)

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 Medical Nutrition Therapy (4:3:2).

Pr. 213, 313 (may be taken concurrently); BIO 277, Bio 535 or NFS 531, and NFS 550 and 560.

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 NFS 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)

Please refer to The Graduate School Bulletin for additional graduate level courses.