This course will explore food science via the production of beer and other fermented beverages. Students will also identify mechanisms to modify their drinking habits.
The study of standard guidelines to select foods that maximize human health and the functions of the essential nutrients needed to sustain human life. Prerequisites: High school chemistry and biology.
Nutrition and Food Sciences introduction to the professional field and career opportunities in dietetics, nutrition and food science. Required of all First-Year and transfer students. Fall. Prerequisite: Nutrition and Food Science majors and Dietetics, Nutrition and Food Science majors only, or Instructor permission.
Introduces the basic concepts of food central to the disciplines of nutrition, food science and food systems. Introduces these basic concepts in the same way as everyday Americans - through the process of meal preparation.
This course provides an introduction to the contemporary food system, focusing on the interdependence of all components, from farm to table.
Introductory level special topics courses.
Provides a systems perspective on U.S. food policies and politics across the food system. Focuses on understanding the U.S. food policy process, policymakers, stakeholders, issues, goals and feedbacks between food policy and politics. Prerequisites: NFS 1073 or CDAE 1020 or CDAE 1040. Cross-listed with: FS 2010.
Nutritional needs of people throughout the life cycle. Physiological and environmental factors which affect nutritional status. Designed for Nutrition majors. Prerequisite: NFS 1043.
Timing and composition of meals for training and pre- and post-competition. Prerequisite: NFS 1043 or Instructor permission.
Exploring biological processes at the molecular level and how they are controlled. Topics include enzymes, gene expression, and metabolism of carbohydrates and lipids. Restricted to Nutrition and Food Sciences and Dietetics, Nutrition and Food Sciences majors; others by Instructor permission. Prerequisites: CHEM 1580; or CHEM 2580 and CHEM 2585; or other acceptable coursework in organic chemistry.
An examination of the properties and functions of macromolecules in food, including water, proteins, carbohydrates, and lipids. Topics include protein structure, starch structure, gelatinization, lipid oxidation, and the role they play in food texture, stability, and nutritional quality. Prerequisite: CHEM 1580.
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Department permission.
Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion. Prerequisite: Department permission.
Foodborne pathogens and spoilage microorganisms of commercial and epidemiological relevance. Conditions favorable to microbial growth, evaluation of foods for microbial content, and measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods are also discussed (i.e. fermentation). Prerequisite: NFS 2153, NFS 2156 or NFS 2183.
Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products. Pre/Co-requisite: NFS 3203.
Use of appropriate education theory, techniques, and media in nutrition education and counseling theories and negotiation, interviewing and counseling skills in individual and group counseling. Pre/Co-requisites: NFS 2143; minimum Junior standing.
Professional field experience in a community nutrition organization. Credit negotiable but not to exceed three per semester. Enrollment may be more than once, maximum of six credits. Prerequisite: Instructor permission.
Lectures, laboratories, readings, or projects relating to contemporary areas of study. Credits negotiable. Enrollment may be more than once, maximum of twelve hours in NFS 2990 and NFS 3990 combined. Prerequisite: Department permission.
On-site supervised work experience combined with a structured academic learning plan directed by a faculty member or a faculty-staff team in which a faculty member is the instructor of record, for which academic credit is awarded. Offered at department discretion. Prerequisite: Departmental permission.
Undergraduate student service as a teaching assistant, usually in an introductory level course in the discipline, for which credit is awarded. Offered at department discretion.
Undergraduate student work on individual or small team research projects under the supervision of a faculty member, for which credit is awarded. Offered at department discretion.
The first of a two-course series exploring concepts in pathophysiology of disease, with a focus on nutrition interventions. Explores foundational aspects of nutritional assessment and the overall nutritional care process. Prerequisites: NFS 2143, Senior standing, NFS Dietetics Concentration major.
Designed to help students through the process of identifying what they'd like to do with their degree after graduating from UVM, as well as prepare students to complete the required materials for future opportunities. Prerequisites: Nutrition and Food Sciences major; Senior standing.
Critical review of current scientific, peer-reviewed literature, student-led facilitated discussions, abstract writing on topics related to nutrition, sustainable food systems, hunger and food insecurity, health promotion, chronic disease prevention and management. Prerequisite: Master of Science in Dietetics student.
Through lecture, discussion, presentations, and practical experience, students develop competencies in clinical dietetics, community nutrition, and food service management. Prerequisite: Master of Science in Dietetics student.
On site identification, review of literature for background and possible solutions, data collection and analysis, and writing and presenting the results and conclusions of a research problem. Pre/co-requisites: Successful completion of the first year of the Master of Science in Dietetics program.
Basic introduction to research methods at the Master's level, including formulation of a research question and hypothesis, literature searching and preparation of a literature review, analytical methods and experimental design, data analysis and presentation, and journal article publication.
Final research thesis under the direction of a graduate faculty mentor.
Final project under the direction of a graduate faculty mentor. Prerequisite: Nutrition & Food Sciences non-thesis student; Instructor permission.
See Schedule of Courses for specific titles.