BIOL254: Applied Microbiology (2 hours lecture, 3 hours lab)

Microbiological concepts and techniques applicable to food and dairy processing, health and disease, water, waste and other environmental problems. 3 sh.

Prerequisites: CHEM 130.

CHEM113: Fundamentals of Chemistry (3 hours lecture; 3 hours laboratory)

A one semester introductory lecture and laboratory course in the fundamental concepts of chemistry. This course is suitable for students who have no prior background in chemistry. It is intended for students majoring in Food and Nutrition and other non-science majors. It is also suitable for science majors who want a basic introduction to Chemistry before proceeding to General Chemistry I. Some aspects of the course are quantitative, and a bakground in algebra is assumed. This course prepares students to proceed to CHEM 130 Fundamentals of Organic Chemistry. 4 sh.

CHEM130: Fundamentals of Organic Chemistry (3 hours lecture, 2 hours lab)

Survey of organic chemistry covering all major classes, nomenclature, and characteristic class reactions. 4 sh.

Prerequisites: CHEM 113 with a grade of C- or better.

COED401: Cooperative Education Experience I

Cooperative Education is an internship program that integrates academic study and classroom theory with on-the-job experiences. It involves an educational partnership among Montclair State, business and non-profit organizations for the profesional development of students. Academic faculty assess the learning and award credits and a supervisor/employer evaluates progress. Students may not exceed 16 credits through enrollment in multiple co-op courses. 3 - 8 sh.

Prerequisites: Determined by individual academic departments.

ECON101: Principles of Economics: Macro (3 hours lecture)

A study of the American economy, analytically and institutionally; the achievement of an optimal allocation of resources, price stability, full employment level of national income and long term growth. Meets Gen Ed 2002 - Social Science, Social Science. 3 sh.

ECON102: Principles of Economics: Micro (3 hours lecture)

Organization and operation of the American economy for the production and distribution of goods and services. Pricing of products and factors of production in market situations varying from competition to monopoly. Resource allocation, price determination and behavior of the firm in the determination of quantity of output and the hiring of factors of production. Meets Gen Ed 2002 - Social Science, Social Science. 3 sh.

ENWR210: News Reporting (3 hours lecture)

Writing news articles according to contemporary practices. Interviewing techniques are explored as well as a respect for facts, impartiality, and fairness. 3 sh.

Prerequisites: ENWR 105 or HONP 100.

HLTH301: Addictions and Dependencies (2 hours lecture)

Nature and causes of drug dependencies, including study of substances capable of producing dependency. Preventive measures and various approaches to treatment and rehabilitation of drug-dependent persons. 2 sh.

Prerequisites: HLTH 213 or HLTH 215.

HLTH307: The Study of Human Diseases (3 hours lecture)

Provides a comprehensive study of diseases, their etiology, pathophysiology, diagnosis, prognosis, and treatment. Includes a review of causation theories and incidence patterns and focuses on major degenerative, neoplastic, metabolic, immunologic, and infectious diseases. Attention is given to prevention and control measures with an emphasis on the role of selected health/medical resources in disease management. 3 sh.

Prerequisites: HLTH 105 or HPEM 150 or ATTR 201 and at least one 200-level course in HLTH, HPEM, or ATTR.

HLTH313: Health Consequences of Alcohol Use and Abuse (3 hours lecture)

The biological and pharmacological effects of alcohol use and abuse are examined. The health problems associated with abusive alcohol consumption are investigated and current research in this area is reviewed. Theories on the genesis of alcoholism relating to the individual, family and the community are studied. 3 sh.

Prerequisites: HLTH 213 or HLTH 215.

HLTH314: Public Health Aspects of Alcohol Abuse (3 hours lecture)

Examines the impact of alcohol abuse on public health. Society's attempts to diminish the impact are also explored. Includes study of effects of alcohol abuse on the family and workplace; prevention modalities and rehabilitation programs. 3 sh.

Prerequisites: HLTH 213 or HLTH 215.

HLTH330: Foundations of Health Education (3 hours lecture)

Provides a comprehensive study of the scientific, social, behavioral, educational, and legal foundations of health education. Traces the evolution and interprets the impact of related professions on school, community, and allied health education. Meets the University Writing Requirement for majors in Health. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH347: Health Issues Forum

In-depth study of a single health issue of current public or professional concern including analysis of recent authoritative literature. Topic to be announced each semester. Course credit determined by nature and breadth of topics selected. If taken for 1.0 or 2.0 credits, the course may be repeated for a maximum of 3.0 credits with permission of the department. 1 - 3 sh.

Prerequisites: Junior standing.

HLTH350: Field Study in Health

Selected experiences in community health work through arrangements with various kinds of health agencies. Major projects developed under supervision of a faculty member and a qualified person in the health professions agency. 2 - 6 sh.

Prerequisites: HLTH 245.

HLTH375: Women's Health (3 hours lecture)

This course offers perspectives on women's health and health care, focusing predominately on the United States but with some attention to international and global issues. Students will receive an overview of the health status and major health concerns of women. Acute and chronic problems will be addressed across the lifespan. This course includes fieldwork experience. 3 sh.

Prerequisites: Health Education major or WMGS 102 or departmental approval.

HLTH401: The Teaching of Health (3 hours lecture)

Traces historical development of health instruction, examines characteristics of health learners, and compares different types of health education programs. Provides for use of the computer in health education. Requires demonstration of health education planning, teaching and evaluation skills. 3 sh.

Prerequisites: Admission to Teacher Education Program or departmental approval.

HLTH404: Foundations of Measurement and Evaluation in Health Education (3 hours lecture)

Provides for the study of the concept and the process of measurement and evaluation in health education. Specific topics related to test selection, test construction, test administration, and analysis of test results are discussed within a broad theoretical framework and reinforced with practical experiences. 3 sh.

Prerequisites: Admission to Teacher Education Program or departmental approval.

HLTH405: Senior Seminar/CHES (2 hours seminar)

This course provides in-depth information about the profession of health education including the range of positions available, the varied job responsibilities, and the spectrum of work settings. A major emphasis of this course is placed on preparation for the Certified Health Education Specialist Examination (CHES) offered by the National Commission of Health Education Credentialing, Inc. This course provides a culmination of the material presented in the previous courses of the student's tenure in this major. 2 sh.

Prerequisites: HLTH 330, junior or senior standing and Public Health concentration or departmental approval.

HLTH411: School Health and Community Services (3 hours lecture)

Provides for an in-depth understanding of the school health program and community services. Includes study of school and health services, healthful school environment, and health education and community health services. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH425: Vital Statistics (3 hours lecture)

This course covers the basic concepts in the application of statistics as they relate to health and biological problems. Emphasis is placed on the tools and techniques used to evaluate the health status of a community, including births, deaths, and illness rates. Additionally, the biological issues underlying national and local health policies are explored. 3 sh.

Prerequisites: HLTH 325.

HLTH430: Health Counseling (3 hours lecture)

Course focuses on factors influencing health and illness behavior with implications for behavioral intervention in health care. Included are the intervention strategies of prevention, crisis intervention, postvention and compliance, and the intervention techniques of assessment, interviewing, counseling skills and small group dynamics. 3 sh.

Prerequisites: HLTH 220 or HLTH 222 or departmental approval.

HLTH433: Behavioral Aspects of Diet, Activity and Health (3 hours lecture)

This course provides students with an understanding of population-based dietary and physical activity patterns, their social and behavioral contexts and meanings, their relationships with chronic diseases, and public health intervention approaches. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH440: Health Aspects of Aging (3 hours lecture)

This course focuses upon changes in aspects of health during the middle and later years of life. Includes anatomy and physiology, nutritional requirements, sensoria and those phenomena associated with aging and sexuality. Common causes of morbidity and mortality explored as they relate to the aged. Attention given to the psychosocial and economic needs of the elderly as well as to those aspects of gerontology which deal with legislation and community organization. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH444: Community Organization and Health Advocacy (3 hours lecture)

This course focuses on the context of community-based health organizations (CBHO's) and their functions. Emphasis is placed on the political and economical management of these organizations and their future role in improving health outcomes. Included is an examination of the advocacy model of community health and development of the strategies and skills necessary to become an effective health advocate. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH445: Perspectives on Death (3 hours lecture)

Exploration of the personal and social meanings of death. Formulation of realistic plans for living, through education about death. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH450: Health Disparities and Social Justice (3 hours lecture)

This course explores how broad social, cultural and economic inequalities in society affect health. By closely examining pressing problems in global health, the course guides the students in efforts to improve the health conditions of those overburdened by poverty, marginalization and social injustice. By the end of the course, students will have gained an understanding of how social forces become embodied as pathologies and how specific political, economic and historic processes influence the distribution of disease among different populations. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH455: Core Concepts in the Delivery of Health Care (3 hours lecture)

Interdisciplinary analysis of patient care, supporting functions of health practitioners and human service principles underlying allied health professional-patient interactions. Meets the University Writing Requirement for majors in Allied Health. 3 sh.

Prerequisites: Six months of occupational experience in an allied health specialty.

HLTH458: Curriculum and Teaching in Health Occupations Education (3 hours lecture)

Application of curriculum and teaching principles in secondary and post-secondary health occupations instructional programs. First semester: classroom teaching and special instructional methods. Second semester: clinical instruction, curriculum development and coordination of health occupations programs. 3 sh.

Prerequisites: Health Education major or departmental permission.

HLTH460: Systems of Health Services Delivery (3 hours lecture)

The organization, administration and functions of health services in the United States and other major nations; the social and professional policies which determine their scope and nature. Principal methods currently employed in the U.S. for analysis and evaluation of health care systems. Offers opportunity to students to relate these general understandings to those segments of the health services system of particular professional interest to themselves. 3 sh.

Prerequisites: Health Education major or departmental approval.

HLTH470: Patient Education (3 hours lecture)

Provides for an in-depth study of comprehensive patient education. Topics include historical development, roles and responsibilities of patient education, program planning and development, and evaluation of patient education programs. 3 sh.

Prerequisites: All Health Education majors only; or departmental approval.

HLTH475: Health Communication and Social Marketing (3 hours lecture)

This course provides students with the ability to plan, implement and evaluate a health communications program for a community health services institution. It focuses on the evolution of health communication in the United States, health communication theories and cultural differences. It provides for hands-on development of computer-based communications including newsletters, websites, and databases. 3 sh.

Prerequisites: Health Education major or departmental permission.

HLTH490: Ethics in Health Care (3 hours lecture)

Ethics is recognized as a general area of concern for health care practitioners and administrators. Issues in health care ethics will be discussed, with emphasis on their impact on delivery and administration of health care, and the personal ethical dilemmas they impose upon the health care professional. Issues included are general health care ethics, the right to health care, allocation of scarce resources, control of death, and human experimentation. 3 sh.

Prerequisites: Public Health concentration or departmental approval.

HLTH495: Writing for Publication in Health (3 hours lecture)

General aim is to analyze and develop skills in the process of writing for publication in the health field. Students analyze health writing, meet published writers, interview editors, utilize health research facilities and submit a manuscript for publication. Permission of instructor required. 3 sh.

Prerequisites: Public Health concentration or departmental approval.

NUFD130: Introduction to Nutrition and Food Science Profession (1 hour lecture)

An introductory course which provides general information about nutrition and food science fields and acquaints students with professional requirements and opportunities. 1 sh.

Prerequisites: Nutrition and Food Science majors with concentration in Food Management (NUFM), Dietetics (NUFD), or General (NUFG) or Nutrition and Food Science (NUFS) minors.

NUFD150: Food Composition and Scientific Preparation (1 hour lecture, 3 hours lab)

An introduction to food science, nutrition and food preparation with emphasis on scientific principles involved in the characteristics of acceptable standardized products and product evaluation. 3 sh.

NUFD153: Dynamics of Food and Society (3 hours lecture)

This course is designed to give students an opportunity to explore issues of food consumption through a study of: basic nutrition requirements; social/psychological factors influencing food behaviors; food acquisition through history as compared to contemporary situations; the impact on the ecological system in the quest for food; and the social, economical, and political aspects of the world food situation and potential means of alleviating the problems of hunger and nutrient deficiencies. Meets Gen Ed 2002 - Social Science, Social Science. Meets the World Languages and Cultures Requirement - World Cultures. 3 sh.

NUFD192: Nutrition with Laboratory (3 hours lecture, 2 hours lab)

This course is designed to provide students with a general understanding of the components of the food we eat and the nutrients necessary for life. The functions of nutrients, their interrelationships, digestion, absorption and metabolism of nutrients are discussed. The factors, such as age, gender, ethnicity, physical activity, and environmental factors, which influence food intake and requirements of nutrients, are covered. Students learn to measure and evaluate their nutritional status and body composition using equipment used in laboratory and analyze their diets using computer software. They plan meals considering individual's nutritional requirements in the laboratory. Historical, national, and international issues regarding food and nutrition are presented. 4 sh.

Prerequisites: Restricted to Nutrition and Food Science majors with concentrations in Dietetics (NUFD), Food Management (NUFM), or General (NUFG), Business Administration majors with a concentration in Hospitality Management (BAHM), and American Dietetic Association Certificate Program students (ADA).

NUFD240: Sanitation Management and Food Microbiology: Certification (1 hour lecture)

Food safety for effective food service management. Understanding of Sanitation Risk Management, microbial food contaminants, and food safety regulations. Students will be entitled to take the "ServSafe Food Protection Manager Certification" examination. 1 sh.

NUFD253: Quantity Food Purchasing and Production (3 hours lecture)

Determining needs, purchasing, storing, preparing and serving food in large volume. 3 sh.

Prerequisites: NUFD 182 or NUFD 192.

NUFD255: Meal Design and Management (1 hour lecture, 3 hours lab)

A course designed to include the design and delivery of meals for individuals and families. Special emphasis on nutrition and economic needs balanced with current lifestyles. Principles involved in meal management will be practiced and illustrated through class labs. Meets the University Writing Requirement for majors in Nutrition and Food Science. 3 sh.

Prerequisites: NUFD 150 and either NUFD 182 or NUFD 192.

NUFD282: Applied Nutrition in the Lifecycle (4 hours lecture)

The application of basic nutrition knowledge to individuals and community agencies. Assessing nutrition problems in community settings and planning and evaluating programs to deal with those problems. Analysis of the physiological, biochemical, psychological and sociological factors that affect nutrient needs throughout the life cycle. Field studies. 4 sh.

Prerequisites: NUFD 182 or NUFD 192.

NUFD304: Introduction to Research (3 hours lecture)

A study of the basic concepts, principles and methodologies of scientific research and their application to the investigation of research problems in health, nutrition, and food science. 3 sh.

Prerequisites: Nutrition major or departmental permission.

NUFD350: Quantity Food Applications (4 hours lab)

Capstone lecture and laboratory experiences to support basic concepts of quantity food purchasing and production. Students will learn hands-on skills to produce culinary products in large quantities. Laboratory assignments in the MSU Food Management laboratory and in functioning food service facilities off campus. 3 sh.

Prerequisites: NUFD 253; HOSP 411 or HOSP 390; and junior or senior standing.

NUFD352: Organization and Management of Foodservice Systems (3 hours lecture)

Principles of management, organizational structure, policy and decision-making. The menu in management, budgeting and cost control, sanitation and safety, personnel policies and management. 3 sh.

Prerequisites: NUFD 350 and MGMT 231.

NUFD353: Catering and Banquet Management (3 hours lecture)

This course is designed for those who need to know how food is prepared and then served in a catered or banquet setting. Students learn how to select and determine costs of catered food, plan a catered banquet and various culurally influenced serving styles. 3 sh.

Prerequisites: NUFD 350.

NUFD357: Experimental Food Science (1 hour lecture, 3 hours lab)

Study of the theory and applications of the chemical and physical changes involved in food processing, storage and preparation through objective and subjective analytical techniques. 3 sh.

Prerequisites: NUFD 150 and CHEM 130.

NUFD382: Advanced Nutrition (4 hours lecture)

The physiological and chemical bases for nutrient needs, mechanisms through which nutrients meet the biological needs of humans, evaluation and interpretation of research findings. 4 sh.

Prerequisites: CHEM 270 and NUFD 182 or NUFD 192. BIOL 243 may be taken as a prerequisite or a corequisite.

NUFD384: Nutrition in Developing Countries (3 hours lecture)

Nutritional problems; factors which contribute to malnutrition; effect of under-nutrition and malnutrition; methods of assessing nutrition status of a population and application of measures for improvement. 3 sh.

Prerequisites: NUFD 182 or NUFD 192.

NUFD409: Internship in Nutrition and Food Science (4 - 12 hours other)

Opportunity to work as an intern in a professional setting related to food management, nutrition or dietetics related profession. Application available from advisor. Pass/fail only. 4 - 12 sh.

Prerequisites: Senior standing or minimum of 24 credits in major. Nutrition and Food Science majors only, 2.67 GPA required.

NUFD412: Nutrition Education Techniques (3 hours lecture)

Procedures and techniques for developing programs and teaching nutrition to a variety of target populations. Individual and group methods emphasize innovation. Field studies. 3 sh.

Prerequisites: NUFD 282; and NUFD 182 or NUFD 192.

NUFD456: Research in Foods (1 hour lecture, 3 hours lab)

Scientific method in the design and execution of experimental food studies and in the interpretation and evaluation of results. Independent laboratory research. 3 sh.

Prerequisites: NUFD 357.

NUFD470: Selected Topics in Nutrition and Food Science

This course provides students with the opportunity to expand their professional preparation and expertise about selected topics in nutrition and food science not covered in other undergraduate courses. These topics will be based on significant, emerging nutrition and food problems and issues, on new scientific developments and discoveries pertinent to the nutrition and food science professions. May be repeated once for a maximum of 6.0 credits. 1 - 3 sh.

Prerequisites: Departmental approval.

NUFD482: Nutrition Counseling (3 hours lecture)

This course offers practical experience dealing with the principles of marketing, adult learning, helping skills, assessment, documentation, and evaluation as related to weight control and the role of food in promotion of a healthy lifestyle. Six hours of clinical experience is required. 3 sh.

Prerequisites: NUFD 412 or departmental approval.

NUFD488: Medical Nutrition Therapy (4 hours lecture)

This course enables students to apply nutrition science to the prevention and treatment of human diseases and medical conditions. Nutrition assessment, diet modification, and specialized nutrition support, such as enteral and parenteral feeding, are covered. 4 sh.

Prerequisites: NUFD 182 or 192 and NUFD 382 and BIOL 243 and CHEM 270.

NUFD489: Externship in Food and Nutrition

A supervised experience in selected quantity food services, agencies, clinics or organizations involved in foods and nutrition problems of the community. 3 sh.

Prerequisites: NUFD 253 and NUFD 382.

NUFD490: Nutrition and Food Science Professional Seminar (l hour seminar)

A capstone course which provides skills necessary for beginning professionals in nutrition and food science fields. 1 sh.

Prerequisites: NUFD 130 and at least one 300-level NUFD course. Nutrition and Food Science majors with concentration in Food Management, Dietetics, or General.

NUFD499: Nutrition Assessment and Support (2 hours lab)

Provides an overview of the concepts, principles and methodology for nutrition assessment. Emphasis is placed on practical application and case models. 2 sh.

Prerequisites: NUFD 488.