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Nutrition & Food Science (NUFD) 1
NUFD 202 Food in World History (3 credits)
NUTRITION & FOOD SCIENCE
Prerequisite(s): CMST 101 or WRIT 105 or NUFD 153 for majors in the
Nutrition and Food Studies department; or HIST 103, HIST 105, HIST 106,
(NUFD) HIST 108, HIST 110, HIST 112, HIST 114, HIST 116, HIST 117, HIST 118,
HIST 129, HIST 131, HIST 132, HIST 133, HIST 138 or HIST 141 for majors
NUFD 130 Introduction to Nutrition and Food Science Profession (1 in he History Department. This course examines the role of food in
credit) shaping world history from ancient times through the modern era. The
An introductory course which provides general information about course will be framed around crucial transitions in food history such
nutrition and food science fields and acquaints students with as the neolithic agricultural revolution, the Columbian Exchange, and
professional requirements and opportunities. globalization. Using the lens of food history and culinary cultures this
course will examine the connections and exchanges within historical
NUFD 150 Food Composition and Scientific Preparation (3 credits)
events and related issues such as empire, migration, race, class, gender,
An introduction to food science, nutrition and food preparation with
religion, power, identity, and the environment. Mutually exclusive with
emphasis on scientific principles involved in the characteristics of
HIST 202.
acceptable standardized products and product evaluation. Meets Gen Ed
- Interdisciplinary Studies. NUFD 240 Sanitation Management and Food Microbiology:
Certification (1 credit)
NUFD 153 Dynamics of Food and Society (3 credits)
Prerequisite(s): Any 100-level course. Food safety for effective food
This course is designed to give students an opportunity to explore issues
service management. Understanding of Sanitation Risk Management,
of food consumption through a study of: basic nutrition requirements;
microbial food contaminants, and food safety regulations. Students will
social/psychological factors influencing food behaviors; food acquisition
be entitled to take the "ServSafe Food Protection Manager Certification"
through history as compared to contemporary situations; the impact on
examination.
the ecological system in the quest for food; and the social, economical,
and political aspects of the world food situation and potential means of NUFD 253 Quantity Food Purchasing and Production (3 credits)
alleviating the problems of hunger and nutrient deficiencies. Meets Gen Prerequisite(s): NUFD 182 or NUFD 192. Determining needs, purchasing,
Ed - Social Science Perspectives. Meets World Cultures Requirement. storing, preparing and serving food in large volume.
NUFD 182 Nutrition: A Socioecological Perspective (3 credits) NUFD 255 Meal Design and Management (4 credits)
This course provides an overview of the science of human nutrition Prerequisite(s): NUFD 150; and NUFD 182 or NUFD 192; and NUFD 240
from a socioecological perspective. The key functions, sources, and may be taken as prerequisite or corequisite. Current health insurance
recommended allowances of all major and minor nutrients are reviewed, and negative PPD test required. In this course, students learn about the
along with a discussion of the personal, social, cultural, environmental, design and analysis of meals for individuals and families, giving special
and political factors that may influence an individual's daily food choices emphasis to therapeutic nutrition and economic needs balanced with
and eating behaviors. Students also learn to evaluate the impact of current lifestyles. Students also learn about principles involved in meal
nutrition research on our nation’s current nutrition education policies and management and practice those in class labs.
programs. May not take NUFD 182 if NUFD 192 has been successfully
NUFD 258 Experimental Food Science (3 credits)
completed.
Prerequisite(s): NUFD 150. Study of the theory and applications of the
NUFD 192 Nutrition with Laboratory (4 credits) chemical and physical changes involved in food processing, storage and
This course is designed to provide students with a general understanding preparation through objective and subjective analytical techniques.
of the components of the food we eat and the nutrients necessary
NUFD 270 Nutrition for Fitness (3 credits)
for life. The functions of nutrients, their interrelationships, digestion,
Prerequisite(s): NUFD 182 or NUFD 192. This course is designed to
absorption and metabolism of nutrients are discussed. The factors, such
provide students a basic understanding of the role nutrition plays in
as age, gender, ethnicity, physical activity, and environmental factors,
enhancing one’s health, fitness, and sport performance. Current research
which influence food intake and requirements of nutrients, are covered.
and practical activities are incorporated throughout. Students will learn
Students learn to measure and evaluate their nutritional status and
the principles of healthy eating and its application to exercise for health
body composition using equipment used in laboratory and analyze their
and athletic performance. An enhanced discussion of the latest dietary
diets using computer software. They plan meals considering individual's
trends for improvement of performance, such as ketogenic diets, plant-
nutritional requirements in the laboratory. Historical, national, and
based proteins, and nutrient timings, will also be included in this course.
international issues regarding food and nutrition are presented. Meets
Mutually exclusive with EXSC 270.
Gen Ed - Natural Science Laboratory. May not take NUFD 192 if NUFD 182
has been successfully completed.
2 Nutrition & Food Science (NUFD)
NUFD 285 Nutrition in Chronic Disease Prevention (3 credits) NUFD 310 International Cultures and Cuisines (3 credits)
Prerequisite(s): NUFD 182 or NUFD 192. This course uses a systems Prerequisite(s): NUFD 240. Restriction(s): Applied Nutrition and Food
approach to understand the role of nutrition in influencing chronic Science majors with concentration in Food Systems. This course
disease outcomes among adults. The course focuses on five specific provides an in-depth examination of the food cultures and cooking
organ systems (immune, circulatory, skeletal, endocrine, and excretory) styles of North and South America, Africa, Europe, and Asia. Rather than
and their role in influencing risks to diseases such as cancer, heart focusing on one specific area, students will become familiar with the food
disease, osteoporosis, overweight/obesity, diabetes, and hypertension. history and customs, traditional ingredients, flavor principles, culinary
The functions and metabolism of the major nutrients related to these techniques, and meal planning principles that are indigenous to each of
diseases will be discussed in detail. Finally, the course will use an applied the afore-mentioned regions. Through lectures and hands-on preparation
format (case studies) to help students demonstrate a basic knowledge of of signature dishes in the Food Service lab UN 4011, students will obtain
how reliable nutrition information is derived from scientific research, and a holistic understanding of how traditional food customs and traditions
be able to discern facts from fallacy in diet-related issues. Utilizing this may influence an individual’s daily food choices, and ultimately, their
knowledge, they will be able to work with community-based agencies in overall health and nutritional status.
developing initiatives that help various population groups make healthier
NUFD 353 Catering and Banquet Management (3 credits)
food choices and prevent chronic disease risks more effectively.
Prerequisite(s): NUFD 240 or HSET 390. Current health insurance and
NUFD 286 Gender in Food and Nutrition Issues (3 credits) negative PPD test are required. This course is designed for those who
Prerequisite(s): NUFD 153 or NUFD 182 or NUFD 192. This course need to know how food is prepared and then served in a catered or
will provide students with an interdisciplinary foundation with which banquet setting. Students learn how to select and determine costs of
to understand gender identity and difference as they relate to the catered food, plan a catered banquet and various culturally influenced
food system and nutrition-related behavior. Students will learn how to serving styles.
critically examine gender-related issues in the food system by applying
NUFD 358 Principles of Food Science (3 credits)
perspectives from a variety of disciplines in the social sciences. They
Prerequisite(s): CHEM 130 and NUFD 258; and CHEM 270 may be taken
will use these perspectives to create gender-sensitive food and nutrition
as prerequisite or corequisite; or departmental approval. Students will
interventions. May be repeated for a maximum of 9 credits.
learn basic principles of Food Science with emphasis on food processing
NUFD 295 Nutrition and Physical Activity for Older Adults (3 credits) and the chemical, physical and biological reactions occurring in food that
Prerequisite(s): NUFD 182 or NUFD 192. The course introduces students affect nutritional, sensory and safety during processing and storage. This
to the essential principles of good nutrition and physical activity for course is appropriate for students in the Food Science concentration as
healthy aging. Students learn to understand how balancing calorie intake well as Food Systems, Biology, Chemistry and Health Sciences.
with calorie expenditure can contribute to a healthier aging process and
NUFD 381 Applied Nutrition in the Lifecycle (3 credits)
promote quality of life among older adults. A review of the current public
Prerequisite(s): NUFD 258 may be taken as prerequisite or corequisite;
health policies, programs and partnerships that promote good health and
NUFD 270 or EXSC 270 for Sports Nutrition minor only. The application of
prevent disease and injury among the elderly in the United States is also
basic nutrition knowledge to individuals in various life stages. Analysis
presented.
of the physiological, biochemical, psychological and social factors that
NUFD 299 Professional Development for Careers in Nutrition, Food affect nutrient needs throughout the lifecycle.
Science and Wellness (3 credits)
NUFD 382 Advanced Nutrition (4 credits)
Prerequisite(s): NUFD 130. This course is designed to equip students
Prerequisite(s): CHEM 270; and NUFD 258 and BIOL 243 may be taken
in the Nutrition and Food Science program with the skills necessary
as prerequisite or corequisite. The physiological and chemical bases for
to make a successful transition to careers in their chosen profession.
nutrient needs, mechanisms through which nutrients meet the biological
Students will research and identify career options, write career plans,
needs of humans, evaluation and interpretation of research findings.
develop: networking and communication skills, and create a professional
NUFD 383 Applied Community Nutrition (3 credits)
i portfolio. Particular emphasis will be placed on creating a goals-based
Prerequisite(s): NUFD 258 may be taken as prerequisite or corequisite.
roadmap to secure an internship placement.
Restriction(s): Dietetics concentration. This service learning course
NUFD 300 Fundamentals of Healthy Cuisine (3 credits)
provides a comprehensive overview of the impact of federal and state
Prerequisite(s): NUFD 240. This course introduces students to the basic
legislation on community nutrition service, dietetics practice, and
principles of developing and preparing recipes using healthier ingredients
health care within the United States. Students learn about the Nutrition
and techniques. The course primarily focuses on how to create healthy
Care Process, which is a systematic approach to providing quality
recipes and then develop culinary strategies necessary to prepare
nutrition care consisting of four distinct, interrelated steps entailing
them. Lessons learned enable students to adapt traditional dishes that
nutrition assessment, diagnosis, intervention, and monitoring/evaluation.
are healthier and yet tasteful, flavorful and targeted to today's health
The course demonstrates the application of this process. Nutrition
conscious consumers. Principles of food safety and strategies to meet
informatics-the intersection of information, nutrition, and technology-is
the cultural preferences of an individual are emphasized. The course
also presented. Students complete 20 hours of community service in a
features lecture and hands-on laboratory experiences.
local community service placement aligned with their course objectives.
Nutrition & Food Science (NUFD) 3
NUFD 387 Molecular Cuisine (3 credits) NUFD 409 Internship in Nutrition and Food Science (3 credits)
Prerequisite(s): NUFD 240. Current health insurance and negative PPD Prerequisite(s): NUFD 299 and NUFD 381. Restriction(s): Junior standing
test required. This course focuses on current gastronomic trends, or minimum of 24 credits in major; Nutrition and Food Science majors
utilizing innovative scientific approaches to food production. The course only. Opportunity to work as an intern in a professional setting related to
includes combining classical cooking techniques with state-of-the- food management, nutrition or dietetics related profession. Application
art methods, deconstruction of recipes and scientific preparation of available from advisor.
edible foods. Lessons learned will enable students to critically assess
NUFD 410 Policy and Advocacy for Nutrition Based Wellness
traditional food combinations to open up creative avenues of thinking for
Programs (3 credits)
future food production and presentation strategies. The course features
Prerequisite(s): Any 300-level course. This course investigates the major
lectures and hands-on laboratory experiences.
federal agencies and programs, and the vehicles by which they contribute
NUFD 388 Nutrition for Community Fitness Programs (3 credits) to creating these policies and promoting the nation’s overall health are
Prerequisite(s): NUFD 285 may be taken as prerequisite or corequisite; reviewed in detail. Through assigned readings and case studies, students
NUFD 270 or EXSC 270 must be taken as a prerequisite for Sports understand how a food or nutrition policy is created, advocated for, and
Nutrition minor only. This course introduces students to the key influenced by the public, health practitioners, lobbyists, and legislators. In
nutritional principles that are essential for maintaining physical fitness. particular, the United States Department of Agriculture’s role on creating,
The course also examines the impact of current legislation, policies, implementing and evaluating a nutrition policy will help illustrate the
programs and partnerships that make churches, schools, colleges and complexity of that role in fulfilling the current challenges of public health
universities, worksites, parks and recreation facilities, and other wellness nutrition.
centers and commercial gyms to become vibrant centers for attaining
NUFD 412 Nutrition Education Techniques (3 credits)
optimum nutritional health and physical fitness. Through lectures, class
Prerequisite(s): NUFD 381 or NUFD 395. Restriction(s): Junior or Senior
activities and a culminating project, students are encouraged to make
standing. Procedures and techniques for developing programs and
the important and practical connection between diet and exercise, and
teaching nutrition to a variety of target populations. Individual and group
to think critically about ways that public health nutritionists can promote
methods emphasize innovation. Field studies.
physical activity at local, state and national levels.
NUFD 436 Sensory Evaluation of Foods (3 credits)
NUFD 390 Planning and Evaluating Programs (3 credits)
Prerequisite(s): NUFD 358. An upper level Food Science course that
Prerequisite(s): NUFD 285 may be taken as prerequisite or corequisite.
addresses the knowledge and skills needed to assess food quality and
This course aims to educate students on the basic principles of delivering
consumer acceptance via use of the human senses. The students will
a multi-dimensional wellness program model that includes nutrition as
follow step by step procedures to learn how to evaluate food sensory
one of its core components. Through case studies and direct interaction
characteristics such as appearance, color, flavor, odor, texture, and
with professionals in the field, the student understands the underlying
choices via sensory methods and techniques. Students will apply sensory
theory as well as techniques in planning and evaluating successful
testing methods and statistical methods in evaluating food quality. The
wellness programs in a variety of environments. Students work in a group
course features lectures and hands-on laboratory experiences. Equivalent
to design and evaluate a mock nutrition-based wellness program for a
course NUFD 377 effective through Fall 2020.
target population in a corporate or a community setting.
NUFD 446 Food Processing and Preservation (3 credits)
NUFD 395 Managing Programs (3 credits)
Prerequisite(s): NUFD 358. An upper level Food Science course in which
Prerequisite(s): NUFD 285 may be taken as prerequisite or corequisite.
students learn about and apply food processing and preservation
This course provides a comprehensive overview of the concepts and
principles and methods. Covered topics include emerging technologies
principles of managing nutrition-based wellness programs. An emphasis
for processing, packaging, and preserving foods and beverages, the
is placed on reviewing the techniques and strategies for managing
appropriate use of food processing equipment, and quality assessment
personnel, budget, and resources of programs within a community or
techniques for food processing and preservation. Students will gain
corporate setting.
experience in the application and determination of appropriate food
NUFD 404 Introduction to Research (3 credits) processing techniques. The course features lectures and hands-on
Prerequisite(s): STAT 109; and NUFD 381 may be taken as prerequisite or laboratory experiences. Equivalent course NUFD 367 effective through
corequisite. Restriction(s): Junior or senior standing. A study of the basic Fall 2020.
concepts, principles and methodologies of scientific research and their
NUFD 450 Quantity Food Applications (3 credits)
application to the investigation of research problems in health, nutrition,
Prerequisite(s): NUFD 240 and NUFD 253; and NUFD 381 or HSET 390
and food science.
may be taken as prerequisite or corequisite; or departmental approval.
NUFD 405 Concepts of the Sommelier (3 credits) Junior or senior standing. Capstone lecture and laboratory experiences
Prerequisite(s): NUFD 381 or HSET 390; departmental approval. to support basic concepts of quantity food purchasing and production.
Restriction(s): Must be over 21 years old. This course provides an Students will learn hands-on skills to produce culinary products in large
overview of the wine producing regions of the world and the elements quantities. Laboratory assignments in the MSU Food Management
of wine appreciation and service. Students participate in several tasting laboratory and in functioning food service facilities off campus.
sessions in which they analyze wine through three sensory attributes:
appearance, smell and palate sensation. Through blind tasting and
sensory deduction, the students learn to compare and contrast wine
quality and flaws. The students learn to recognize the diversity of the
world of wine production by studying variables such as grape variety,
climate, soil, and local approaches to grape growing and wine making.
Additionally, students apply the principles of the wine service.
4 Nutrition & Food Science (NUFD)
NUFD 452 Organization and Management of Foodservice Systems (3 NUFD 476 Food Ethics, Sustainability and Alternatives (3 credits)
credits) Prerequisite(s): NUFD 381 or departmental approval. This course
Prerequisite(s): NUFD 381 may be taken as prerequisite or corequisite. addresses the moral, ethical and environmental impacts of food
Restriction(s): Junior or Senior standing. Principles of management, consumption for historical, contemporary and future populations
organizational structure, policy and decision-making. The menu in Students will discuss and assess production practices including cage-
management, budgeting and cost control, sanitation and safety, free and confined animal husbandry and slaughter, dairy production,
personnel policies and management. Meets the Graduation Writing farming, genetically modified foods and food alternatives. Moral eating
Requirement for majors in Nutrition and Food Science. decisions, religious proscriptions, forbidden foods, veganism and
vegetarianism and food waste reduction policies, will be assessed for
NUFD 456 Research in Foods (3 credits)
their influence on food consumption as well as environmental impacts.
Prerequisite(s): NUFD 358. An upper level Food Science course covering
Arguments on the ethics of individual, cultural and societal food choices
the design and execution of experimental food science studies and the
will be presented, including the role of meat, seafood, poultry and dairy
interpretation of results. The course features lectures and hands-on
in ethical and sustainable food systems as well as the rationale behind
laboratory experiences.
eating plant-based diets. Students will learn how consumption practices
NUFD 465 Urban Agriculture and Sustainable Food Systems (4 credits)
affects health, the future of the planet, the welfare of animals, and
Prerequisite(s): NUFD 381; or any 300-level course; or department
national and global security.
approval. Restriction(s): Junior or Senior Status. In this service-learning
NUFD 477 Social Marketing in Nutrition (3 credits)
course students will provide state-of-the-art urban-agriculture guidance
Prerequisite(s): NUFD 381. This course examines the applications
generated from the current literature. They will propose and then
of social marketing in the design, implementation, and evaluation
assess novel agricultural approaches for cultivating food in an urban
of nutrition education programs. Social marketing is an audience-
environment. Students will gain hands-on experience in urban agriculture,
centered approach that focuses on multiple, reinforcing channels of
including garden planning, growing and harvesting vegetables, and
communication along with environmental changes to influence behavior.
designing garden-based lesson plans. Students will gain a foundation
Highlights of social marketing will be presented in light of its usefulness
in agro-ecology and community agriculture development approaches.
and applicability to nutrition education.
They will critically assess the role urban agriculture plays in creating
sustainable food systems and community empowerment. NUFD 482 Nutrition Counseling (3 credits)
Prerequisite(s): NUFD 381 or NUFD 395. Restriction(s): Junior or Senior
NUFD 466 Food Product Development (3 credits)
Standing. This course offers practical experience dealing with the
Prerequisite(s): NUFD 358. Restriction(s): Junior or Senior standing. An
principles of marketing, adult learning, helping skills, assessment,
upper level Food Science course in which students learn to integrate
documentation, and evaluation as related to weight control and the role
knowledge and skills from previous food science and nutrition courses to
of food in promotion of a healthy lifestyle. Six hours of clinical experience
develop new, nutritious, safe and sensory acceptable food products. The
is required.
course features lectures and hands-on laboratory experiences.
NUFD 488 Medical Nutrition Therapy (4 credits)
NUFD 468 Sports Nutrition (3 credits)
Prerequisite(s): NUFD 382. This course enables students to apply
Prerequisite(s): Any 300-level course. In this course students will acquire
nutrition science to the prevention and treatment of human diseases
knowledge of the nutrition needs of highly active individuals, competitive
and medical conditions. Nutrition assessment, diet modification, and
athletes and those who participate in high intensity structured exercise
specialized nutrition support, such as enteral and parenteral feeding, are
regimens. Examined topics include the role of nutrition in enhancing
covered.
fitness and athletic performance, maintenance of lean tissue integrity,
prevention of excessive fatigue and optimization of training adaptations. NUFD 490 Nutrition and Food Science Professional Seminar (1 credit)
Prerequisite(s): NUFD 130 and NUFD 381. Restriction(s): Restricted
NUFD 470 Special Topics in Nutrition and Food Science (1-3 credits)
to Nutrition and Food Science majors with concentration in Dietetics.
Prerequisite(s): Any 300-level course or departmental approval.
A capstone course which provides skills necessary for beginning
This course provides students with the opportunity to expand their
professionals in nutrition and food science fields.
professional preparation and expertise about selected topics in nutrition
and food science not covered in other undergraduate courses. These NUFD 492 Food Systems and Agribusiness Issues (3 credits)
topics will be based on significant, emerging nutrition and food problems Prerequisite(s): NUFD 381 or departmental approval. Restriction(s):
and issues, on new scientific developments and discoveries pertinent Junior or Senior status. This course provides an in-depth examination of
to the nutrition and food science professions. May be repeated for a production systems, processes and the distribution networks for food.
maximum of 9 credits if topics are different. Critical emphasis is placed on the current agribusiness model through
examination of the impacts of government and politics on food systems
NUFD 473 Food Regulations and Compliances (3 credits)
emanating from the farm, through processing and distribution. Students
Prerequisite(s): NUFD 358 or NUFD 381; or departmental approval. This
will assess, critique and propose agribusiness strategies and policies.
course will cover the legal and regulatory compliances of food and
Text, required readings, current events, guest speakers, and current
dietary supplement products in the United States. Topics will cover
journal articles are utilized in the course as the means to explore and
issues such as food and food safety regulation, regulatory compliance,
evaluate the current agribusiness model, alternatives, and regulatory and
Hazard Analysis Critical Control Points (HACCP), International Standards
policy influences. Equivalent course NUFD 392 effective through Spring
Organization (ISO), the regulation of Genetically Modified Organisms
2021.
(GMOs), food additives, food labeling, dietary supplements and, more
recently, the protection of the food supply from bio or chemo terrorism or
"food security."
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