BIOL243: Human Anatomy and Physiology

A study of the dynamics of the human body in relation to its structure and function is based on its nutritional input. Each organ system is discussed in relation to its contribution to the whole functioning organism, as well as a basic survey of its pathologies. Primarily for ADA certification. 4 sh.

Prerequisites: CHEM 130.

BIOL254: Applied Microbiology

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

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

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

Prerequisites: CHEM 107 and CHEM 109; or CHEM 109 and CHEM 111; or CHEM 113.

CHEM270: Fundamentals of Biochemistry

Structure and function of the biomolecules and the metabolic interrelationships in the cell. Primarily for foods and nutrition majors. 5 sh.

Prerequisites: CHEM 130.

ECON101: Principles of Economics: Macro

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. Meets the 1983 General Education Requirement (GER) - Social Science, Survey Course. 3 sh.

ECON102: Principles of Economics: Micro

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. Meets the 1983 General Education Requirement (GER) - Social Science, Survey Course. 3 sh.

MATH109: Statistics

Introduction to the use of statistics in the real world. Topics include: analysis and presentation of data, variability and uncertainty in data, techniques of statistical inference and decision-making. Meets Gen Ed 2002 - Mathematics. Meets the 1983 General Education Requirement (GER) - Mathematics, Mathematics. 3 sh.

Prerequisites: MATH 051 or MATH 061 or placement through the Montclair State University Placement Test (MSUPT). Not for majors in Mathematics (MATH), Mathematics with Applied Math concentration (MAAM) or Mathematics-Teacher Education (MTED).

NUFD130: Introduction to Nutrition and Food Science Profession

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, Dietetics, or General or Nutrition and Food Science minors.

NUFD150: Food Composition and Scientific Preparation

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

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 1983 General Education Requirement (GER) - Contemporary Issues. Meets the World Languages and Cultures Requirement - World Cultures. 3 sh.

NUFD192: Nutrition with Laboratory

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.

NUFD240: Sanitation Management and Food Microbiology: Certification

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

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

Prerequisites: NUFD 182 or NUFD 192.

NUFD255: Meal Design and Management

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 NUFD, NUFG and NUFM majors. 3 sh.

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

NUFD282: Applied Nutrition in the Lifecycle

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. Prerequisite or corequisite: CHEM 130.

NUFD304: Introduction to Research

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

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; and HOSP 411 or HOSP 390; and junior or senior standing.

NUFD352: Organization and Management of Foodservice Systems

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.

NUFD357: Experimental Food Science

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

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, BIOL 243, and NUFD 182 or NUFD 192.

NUFD412: Nutrition Education Techniques

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.

NUFD482: Nutrition Counseling

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

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.

NUFD490: Nutrition and Food Science Professional Seminar

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

Prerequisites: Junior or senior standing. Nutrition and Food Science majors with concentration in Food Management, Dietetics, or General.

NUFD499: Nutrition Assessment and Support

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.

PSYC101: Introduction to Psychology

This course is an introduction to the study of human behavior and surveys major topics within the diverse discipline of psychology. Topics covered will come from each of four core areas offered by the psychology department: Social/Applied (e.g., Social, Industrial-Organizational, Health), Biological Basis of Behavior (e.g., Physiology, Perception, Motivation/Emotion, Comparative Animal Behavior), Cognition (e.g., Learning and Memory, Conditioning and Learning, Cognition, Language) and Personality (e.g., Personality, Abnormal, Development). Meets Gen Ed 2002 - Social Science for non-psychology majors only. Meets the 1983 General Education Requirement (GER) - Social Science, Survey Course for non-psychology majors only. 3 sh.