NUFD110: International Cuisine

Introductory course for the study of cooking styles associated with the development of ethnic and international cuisine. The course will primarily focus on a particular culinary region to be determined, giving students a holistic understanding of how ingredients and food customs develop into a cuisine. The lessons learned will enable students to research and prepare complete menus reflective of the culture and food goods of a region with emphasis on local ingredients and authentic preparation methods. The course requires an international travel component. 3 sh.

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.

NUFD175: Soup and Sauce Technology

This course introduces the students to basic, traditional and modern culinary principles of volume stock soup and sauce preparation. The course primarily focuses on how to make traditional soups and sauces and then develop production strategies necessary to bring these products to modern markets. Lessons learned enable students to formulate soup and sauce recipes that are tasteful, flavorful and targeted to modern markets. Artisanal and modern packaging, safety and marketing strategies are emphasized. The course features lecture and hands-on laboratory experiences. Laboratory fee. 3 sh.

NUFD182: Nutrition

This course is designed to give students a general knowledge of the components of the food we eat, the nutrients necessary for a healthy life, the functions of nutrients and the interrelationships and metabolism of nutrients. The factors which influence the recommended dietary intake of nutrients, and theories and guidelines for screening nutrition risk and disease and prevention are presented. Meets Gen Ed 2002 - Interdisciplinary Core, Scientific Issues. Meets the 1983 General Education Requirement (GER) - Natural/Physical Science, Non-Laboratory Science only. 3 sh.

NUFD185: Artisanal and Modern Baking Techniques

This course is designed for students who need baking skills to prooduce artisanal breads and pastries in traditional and modern bakery production environments. Students learn basic methods and techniques for producing ferments, dough and bakery emulsions. They design and produce bakery products including breads, baguettes, flat breads, tortillas, pies, cakes and pastries. The students also learn how to preserve, add flavor to, and extend the shelf life of mass-produced bakery products. The course features hands-on laboratory baking experiences. Laboratory fee. 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.

NUFD254: Foodservice Equipment and Facilities Design

Facilities layout and design. Selection of equipment based on design criteria. Purchasing standards and procedures. 3 sh.

Prerequisites: NUFD 252.

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.

NUFD257: Introductory Food Science

An introduction to the science of food, with emphasis on the study of the constituents of food and the chemical, physical, and biological reactions occurring in food that affect safety, nutritional, sensory and economical changes during processing and storage. This course is appropriate for students in food and nutrition, foodservice management, biology, chemistry, and health sciences. 3 sh.

Prerequisites: CHEM 111 or 107 and 109.

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. Starting Spring 2011: NUFD 182 or NUFD 192.

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; 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.

NUFD353: Catering and Banquet Management

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

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. Starting Spring 2011: CHEM 270 and NUFD 182 or NUFD 192. BIOL 243 may be taken as a prerequisite or a corequisite.

NUFD384: Nutrition in Developing Countries

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

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

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

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 sh.

Prerequisites: Departmental approval.

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.

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

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

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.