Public Health, Food Studies and Nutrition
Food Studies
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FST 100 - Selected Topics Public Health, Food Studies and Nutrition
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 102 - Food Fights: Contemporary Food Issues Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Introduction to key issues of the contemporary food system. Explores various social, political, economic,and environmental dimensions of food production, distribution, and consumption with a focus on the United States.
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FST 200 - Selected Topics Public Health, Food Studies and Nutrition
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 201 - Professional Baking Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Fundamentals. Bakeshop production and control, formulas, basic measurement, conversions, ingredients, the baking process, basic mixes, and doughs.
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FST 202 - Agroecology Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Explores the biological processes that undergird the food production system on which we depend. Topics include soil fertility and quality, pest ecology, nutrient cycling and socioeconomic and policy aspects of agricultural production.
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FST 203 - Fine Pastries and Desserts Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
This laboratory intensive course is designed to develop students’ fundamental working knowledge and practice of the traditional and modern methods of producing, finishing, and plating pastries and desserts.
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FST 204 - Food, Identity, and Power Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Examines the relationship between food, identity, and power. How humans relate to food in the context of ethnicity, race, class, gender, sexuality, religion, and migration.
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FST 217 - World Cuisines Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Traditional foods of different countries and cultures. Equipment and ingredients unique to ethnic foods.
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FST 222 - Introduction to Culinary Arts Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Culinary theory and practice. Ingredient identification, sensory evaluation, ethnic ingredients, cultural preparation methods, and plate presentation. Menu development for non-commercial applications. Laboratory intensive hands-on preparation and practice.
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FST 290 - Independent Study Public Health, Food Studies and Nutrition
1-6 credit(s)
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Repeatable
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FST 300 - Selected Topics Public Health, Food Studies and Nutrition
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 303 - Food Movements Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Examination of food movements, the various efforts to address public health, social, and environmental contradictions of the conventional food system.
PREREQ: FST 102
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FST 304 - Farm to Fork Public Health, Food Studies and Nutrition
4 credit(s) At least 1x fall or spring
Exploration of alternative food systems, including culinary theory and practice. Topics in contemporary food issues examined through systems perspective and practical applications. Includes field trips and cooking laboratory.
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FST 306 - Food Cooperatives Public Health, Food Studies and Nutrition
3 credit(s) Odd academic yr e.g. 2007-8
Introduction to marketing and bargaining cooperatives, farmers markets and Community Supported Agriculture (CSA). Topics will include the history and current state of agricultural and food cooperatives, community kitchens, farmer’s markets and CSAs.
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FST 307 - Feeding the World: Global Agri-Food Governance Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
This course explores the interaction between the structure of the global food system and consumer food choices; and how that interactive process produces environmental, food safety, food security and nutrition outcomes for all stakeholders.
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FST 309 - Philosophy & Practice of Locavorism Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
An examination, of the philosophy, politics and practice of eating locally produced food year-round. Emphasis placed on the understanding the societal ramifications of the practice of preserving locally-produced fruits and vegetables and processing game and other meat animals.
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FST 310 - Will Work for Food: Labor Across the Food Chain Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Examines labor across the US food system, including labor conditions and possibilities for reform throughout the food chain.
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FST 312 - Emergency Food Systems Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Examination of domestic strategies to address chronic need for emergency food, with emphasis on emergency feeding in the food systems.
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FST 400 - Selected Topics Public Health, Food Studies and Nutrition
1-3 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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FST 402 - Feeding the City: Urban Food Systems Public Health, Food Studies and Nutrition
3 credit(s) Odd academic yr e.g. 2007-8
Investigation of relationship between food and cities, including the many ways food shapes urban sustainability, public health, community, and economic development. Additional topics include municipal food policies and urban planning for community-based food systems.
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FST 403 - The Human Right to Adequate Food and Nutrition Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: FST 603
Evolution of human right to adequate food. Social, political, economic and cultural conditions influencing progressive realization of right to food and nutrition. Additional work required of graduate students.
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FST 412 - Wine Appreciation Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Wine types, varieties, terminology, labeling and regulation. Sensory evaluation of wines, wine lists and matching wine and food. Must be 21 years of age. Students can only receive credit for FST 412 or FST 422.
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FST 416 - Cultural Cuisine Public Health, Food Studies and Nutrition
1-3 credit(s) Upon sufficient interest
An exploration of various cultural cuisines. Topics explored include food and cooking, history, menus, specialty foods and cooking techniques within the context of the culture. Permission of instructor.
Repeatable 2 time(s), 3 credits maximum
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FST 421 - Morality of a Meal:Food Ethics Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: FST 621
Food consumption and production are explored in the context of community and environment with the application of ethical theories to broad food issues and challenges. Additional work required of graduate students.
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FST 422 - Wine and Beer Appreciation Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Ingredients, processes and laws. Sensory evaluation and discussion of still and sparkling wines and beers. Student must be 21 years of age. Students may not take both FST 412 and FST 422.
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FST 423 - Food in History Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Explore how food has shaped the world’s history from prehistoric times. Discover how it is shaping the ‘history’ of who you are. Sophomores, juniors, and seniors.
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FST 470 - Experience Credit Public Health, Food Studies and Nutrition
1-6 credit(s)
Participation in a discipline or subject related experience. Student must be evaluated by written or oral reports or an examination. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing.
Repeatable
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FST 485 - Research Experience in Food Studies Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Opportunities to conduct senior-level undergraduate research in Food Studies.
PREREQ: NSD 457
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FST 486 - Food Studies Practicum Public Health, Food Studies and Nutrition
1-6 credit(s) Every semester
Supervised field experience in food studies. 200 field hours required. Seminar included.
PREREQ: FST 102 AND NSD 115 AND NSD 457 AND FST 204
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FST 499 - Honors Capstone Project Public Health, Food Studies and Nutrition
1-3 credit(s) Upon sufficient interest
Completion of an Honors Capstone Project under the supervision of a faculty member.
Repeatable 2 time(s), 3 credits maximum
Health and Wellness
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HTW 121 - Personal and Social Health Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Examines behavioral and social factors influencing the health of young adults.
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HTW 180 - International Course Public Health, Food Studies and Nutrition
1-12 credit(s) Irregularly
Offered through SUAbroad by educational institution outside the United States. Student registers for the course at the foreign institution and is graded according to that institution’s practice. SUAbroad works with the SU academic department to assign the appropriate course level, title, and grade for the student’s transcript.
Repeatable
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HTW 200 - Selected Topics in Health & Wellness Public Health, Food Studies and Nutrition
1-6 credit(s) Irregularly
Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.
Repeatable
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HTW 219 - Human Health & Disease Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Examines major chronic conditions and other preventable illnesses with a primary focus on public health’s goals related to disease prevention.
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HTW 221 - Community Health Promotion Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Health professional’s role in community based health promotion and illness prevention. 15 hours of community based service learning required.
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HTW 223 - Public Health Data & Decision Making Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Introduction to various public health and health care data sets in both primitive and formatted forms, including basic techniques for rendering usable and analyzable data from primitive data sets.
PREREQ: MAT 121 OR MAT 221 OR MAT 285 OR MAT 295
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HTW 227 - Healthy You Practicum Public Health, Food Studies and Nutrition
1 credit(s) Every semester
Explores student interests and skills in health writing, illustration, photography and layout/design in the context of developing a health newsmagazine for college students.
Repeatable 7 time(s), 8 credits maximum
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HTW 270 - Experience Credit Public Health, Food Studies and Nutrition
1-6 credit(s) Every semester
Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Limited to those in good academic standing.
Repeatable
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HTW 280 - International Course Public Health, Food Studies and Nutrition
1-12 credit(s) Upon sufficient interest
Offered through SUAbroad by educational institution outside the United States. Student registers for the course at the foreign institution and is graded according to that institution’s practice. SUAbroad works with the S.U. academic department to assign the appropriate course level, title, and grade for the student’s transcript.
Repeatable
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HTW 290 - Independent Study Public Health, Food Studies and Nutrition
1-6 credit(s) Every semester
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Repeatable
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HTW 301 - Holistic Healing Practices Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Explores historical backgrounds, techniques, research findings, and health impacts of selected holistic health practices. Includes guest expert demonstrations and guided participation, and opportunities for self-care. Addresses professional roles, training, certification, and resources.
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HTW 302 - Influencing Healthy Behavior Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Factors influencing the adoption and maintenance of healthy behaviors.
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HTW 303 - Environmental Health Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Examines key areas of U.S. and global environmental health and the critical role of the environment in the health of humans and other living organisms.
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HTW 304 - Community Health Education Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Roles, responsibilities, competencies, and ethics of community health education and population level health promotion practices. 25 hours of community-based learning experiences required.
PREREQ: HTW 221
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HTW 305 - Community Mental Health Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Examination of factors that influence mental health in the context of public health systems and functions.
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HTW 306 - Public Health Administrative Systems Public Health, Food Studies and Nutrition
3 credit(s) Every semester
The organization of the American Medical and Public Health systems. It will familiarize students with operational aspects of public health programs.
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HTW 307 - Culturally Competent Health Care Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Theoretical bases for the provision of culturally competent health care. 25 hours of community based service learning required.
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HTW 309 - Health Disparities and Underserved Populations Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Examines inequalities in health across selected populations.
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HTW 310 - Promoting Health Through Literacy & Cultural Competence Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Explores the multilayered links between culturally competent healthcare, health and literacy, and health outcomes. 25 hours of community based service learning required.
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HTW 311 - Health Literacy Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Explores links between literacy and health; including principles of effective health communication, informed consent, and shared decision making. 25 hours of community based service learning required.
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HTW 312 - Introduction to Healthcare Management Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Introduction to health care operations and principles in healthcare management.
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HTW 318 - Alcohol, Other Drugs, Sex and Gambling: Dynamics of Addiction Public Health, Food Studies and Nutrition
3 credit(s) Every semester
The biological, psychological, and social factors of substance use and related addictions that exist across cultures and species.
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HTW 321 - Prevention in Addiction Services Public Health, Food Studies and Nutrition
4 credit(s) At least 1x fall or spring
Double Numbered with: HTW 624
Theories, principles and strategies relevant to addiction prevention services with diverse populations. Provides an overview to the design and evaluation of addiction prevention programs. 15 hours of community based prevention activities required. Additional work required for graduate students.
PREREQ: HTW 318
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HTW 333 - Disability and Public Health Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Crosslisted with: DSP 333
Factors influencing the health & well-being of persons with disability, including models of disability, disability history, law and services, health disparities, health promotion, ethics, violence, and disaster preparedness.
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HTW 382 - Health in the Middle East Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Crosslisted with: ANT 382 , MES 382
Surveys major cultural, biological and environmental features of the Middle East and relates them to aspects of health including infectious disease, chronic disease, reproductive health, population, war, poverty and globalization.
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HTW 401 - Epidemiology Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Methods used in the study of the etiology, distribution, and control of disease. Requires prior completion of the Quantitative Skills Requirement.
PREREQ: MAT 121 or MAT 221 or MAT 285 or MAT 295
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HTW 402 - Implementing and Evaluating Health Programs Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Strategies for implementing and evaluating health programs.
COREQ: HTW 304
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HTW 403 - Community-Based Health Policy and Research Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Knowledge and skills for conducting community-based participatory health research and its influence on affecting health policy.
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HTW 404 - Comparative Health Policy Public Health, Food Studies and Nutrition
6 credit(s) Only during the summer
Double Numbered with: HTW 604
Overview of health systems and policies of selected developed and developing countries. Policies and programs used to address a health problem in a selected country will be compared to policy approaches in other countries. Offered only overseas through Syracuse University Abroad.
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HTW 405 - Cognitive Behavioral Approaches to Stress Reduction Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 605
Students will learn mindfulness practices for professional self-care and as therapeutic modalities. Examining stressors mindfully through focused attention on the present. Separately observing the mind’s cognitive and emotive reactions to present, past and anticipated events. Additional work required of graduate students.
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HTW 406 - Clinical Evaluation and Assessment of Addictions Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 606
Pre-treatment tools for engaging individuals in the evaluation and assessment of potentially problematic use of addictive and other addictive behaviors. Emphasizes the bio-psycho-social underpinnings of addictions. Role of the counselor as change agent. Additional work required of graduate students.
PREREQ: HTW 318
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HTW 407 - Motivational Interviewing for Behavioral Change Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 607
Philosophies, practices,and outcomes of behavioral change. Motivational interviewing and solution-focused approaches to addictions and related health counseling. Individual counseling, goal setting and relapse prevention techniques. Additional work required of graduate students.
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HTW 408 - Addictions in Cultural Context Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 608
Exploration of the role played by drugs in different societies, and follows the dissemination of different substances in the process of cultural encounters. Additional work required of graduate students.
COREQ: HTW 318
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HTW 409 - The Impact of Addictions on Families and Relationships Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 609
Knowledge of effects of chemical dependency on family, significant others and the importance of family support in recovery. Knowledge of basic family treatment approaches. Additional work required of graduate students.
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HTW 412 - Global Perspectives in Alcohol & Other Drug Policies Public Health, Food Studies and Nutrition
3 credit(s) Only during the summer
Double Numbered with: HTW 612
Traveling throughout Europe, this seminar course examines historical and contemporary influences of public health, drug policies, the drug war and their connections with complex trans-national economic issues such as immigration, and human trafficking. Additional work required of graduate students.
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HTW 413 - Introduction to Healthcare Quality Improvement Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Introduction and overview of quality improvement (QI) in healthcare and public health settings.
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HTW 414 - Introduction to Ethics & Laws in Healthcare Administration Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Overview of legal and ethical issues facing managers and providers in healthcare.
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HTW 415 - Public Health Ethics Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 615
Ethical issues in public health, including legal and policy responses. Role of religious and social values in setting health policy. Additional work required of graduate students.
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HTW 422 - Senior Capstone Internship Public Health, Food Studies and Nutrition
2-9 credit(s) Every semester
Students engage in public health activities in a variety of practice settings. Capstone paper required. Permission of instructor required.
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HTW 436 - Ethics in Addiction Services Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: HTW 636
Application of professional codes of ethics and ethical standards using case studies of ethical dilemmas within the addiction services. Additional work required of graduate students
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HTW 437 - LGBTQ Health and Well Being Public Health, Food Studies and Nutrition
3 credit(s) Upon sufficient interest
Crosslisted with: QSX 437 , SWK 437
Application of concepts from an ecological framework to understand the micro, mezzo, macro, and social forces that impact the health and well-being of lesbian, gay, bisexual, transgender and queer populations.
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HTW 438 - Native American Health Promotion Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Crosslisted with: NAT 438
Double Numbered with: HTW 638
Examines Native American culture and its contribution to wellness, including indigenous foodways, fitness and indigenous knowledge as an adjunct to chemical dependency treatment. Includes the historical roots of trauma as social determinants of health disparities. Additional work required of graduate students.
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HTW 462 - Culture and Reproductive Health and Medicine Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Crosslisted with: ANT 462 , WGS 462
Double Numbered with: HTW 662
Cultural anthropological approaches to cross-cultural variations in reproductive practices (pregnancy, childbirth, infertility, etc.) Impact of globalization, biomedicalization, international development on reproduction and reproductive health. Medical anthropology and gender studies.
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HTW 463 - Global Health Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Crosslisted with: ANT 463
Double Numbered with: HTW 663
Global health in anthropological perspective. Examines how culture affects people’s experience and response to morbidity and mortality. Considers topics like gender and health, reproductive health, infectious disease, health and inequality and health and war.
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HTW 470 - Experience Credit Public Health, Food Studies and Nutrition
1-6 credit(s) Every semester
Participation in a discipline- or subject-related experience. Students must be evaluated by written or oral reports or an examination. Permission in advance with the consent of the department chairperson, instructor, and dean. Limited to those in good academic standing.
Repeatable
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HTW 480 - International Course Public Health, Food Studies and Nutrition
1-12 credit(s) Irregularly
Offered through SUAbroad by educational institution outside the United States. Student registers for the course at the foreign institution and is graded according to that institution’s practice. SUAbroad works with the S.U. academic department to assign the appropriate course level, title, and grade for the student’s transcript.
Repeatable
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HTW 490 - Independent Study Public Health, Food Studies and Nutrition
1-6 credit(s) Every semester
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Repeatable
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HTW 499 - Honors Capstone Project Public Health, Food Studies and Nutrition
1-3 credit(s) Upon sufficient interest
Completion of an Honors Capstone Project under the supervision of a faculty member.
Repeatable 2 time(s), 3 credits maximum
Nutrition Science and Dietetics
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NSD 114 - Food Safety and Quality Assurance Public Health, Food Studies and Nutrition
2 credit(s) Every semester
Theory and practice of food safety and quality assurance in commercial food service operations. Origins and prevention of food-borne illness. Development and management of HACCP-based food safety systems.
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NSD 115 - Food Science I Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Explore principles of food science and preparation, including basic physical and chemical properties of food and the relationship to nutrition. Students analyze aspects of food quality and safety and apply concepts to hands-on production.
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NSD 216 - Food Service Operations Public Health, Food Studies and Nutrition
4 credit(s) Every semester
Principles, concepts and application of food preparation, service, supervision and management techniques. Menu planning, production control, budget and event planning.
PREREQ: NSD 115
Repeatable, 4 credits maximum
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NSD 225 - Nutrition in Health Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Nutrient requirements, functions, and sources. Interrelationships and application to food selection for healthy individuals. Weight control, sports nutrition and dietary supplements are discussed.
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NSD 275 - Food Service Systems Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Interrelationship of subsystems within food service environments. Subsystems studied include: menu development, procurement, preparation, cooking, delivery systems, sanitation, budgeting, human resource management, and facility planning.
PREREQ: NSD 216
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NSD 290 - Independent Study Public Health, Food Studies and Nutrition
1-6 credit(s) Upon sufficient interest
In-depth exploration of a problem or problems. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor or instructors and the department.
Repeatable
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NSD 312 - Food Service Systems Management Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Management of systems and procedures required to establish, maintain, and control all segments of revenue and cost within the food service operation. Application to human, material, and mechanical structure of food service establishments.
PREREQ: NSD 275
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NSD 314 - Hospitality Human Resources Management Public Health, Food Studies and Nutrition
1-3 credit(s) At least 1x fall or spring
Examination of human resource policies, practices, and systems required to attract, develop, and retain customer-focused employees. Emphasis on human resource issues within a diverse workforce. Instruction based classroom lecture, discussion, case studies and projects.
PREREQ: NSD 216
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NSD 326 - Practice of Dietetics Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Laboratory application of nutrition science to dietetics. Introduction to tools and techniques used in dietetic practice.
COREQ: NSD 225
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NSD 329 - Pediatric Diabetes Public Health, Food Studies and Nutrition
1 credit(s) Irregularly
An overview of causes, characteristics and nutrition guidelines and recommendations for children with diabetes.
PREREQ: NSD 326
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NSD 342 - Nutrition in the Life Span Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Human nutritional needs related to health promotion and prevention of disease throughout the life cycle. Factors influencing nutritional status and requirements during various stages are emphasized.
PREREQ: NSD 225
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NSD 343 - Dietary Supplements Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Explores dietary supplement regulations in USA; available supplements emphasizing weight loss, athletic performance, herbal supplements; risks and benefits, marketing, reliable information sources
PREREQ: NSD 225
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NSD 371 - Dietetics Experience I Public Health, Food Studies and Nutrition
1 credit(s) Irregularly
Clinical experience related to nutritional needs throughout the life cycle.
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NSD 417 - Food as Medicine Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 617
This course explores the landscape of food and nutrition, past and present, the role of nutrition in therapeutic lifestyle changes and the use of food as a therapeutic modality. Additional work required by graduate students.
PREREQ: NSD 225
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NSD 425 - Nutrition for Fitness and Sports Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Double Numbered with: NSD 625
Energy needs of activity and effect of dietary intake on performance. Special dietary requirements of specific sports and athletic activities. Dietary ergogenic aids; weight control; sports fads and myths; interaction of alcohol, caffeine, and tobacco on nutrition. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 427 - Public Health Nutrition Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 627
Examines nutrition challenges and opportunities from an ecological perspective, emphasizing population-level approaches to improve nutritional status. Integrates case studies to examine challenges and programmatic and policy solutions. Prior statistics and basic nutrition course required. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 447 - Weight Management, Obesity and Disordered Eating Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 647
Basic principles of weight management and role of nutrition and physical fitness in weight control. Causes, characteristics, and treatment of anorexia nervosa, bulimia, pica, and obesity; strategies for nutritional management. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 452 - Mediterranean Food and Culture: A Florence Experience Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
Double Numbered with: NSD 652
Renowned cuisine and culture from a food studies and systems level to dietary patterns and health risks via lectures, readings, field trips and excursions from the SU Florence campus. Additional work required of graduate students.
PREREQ: NSD 225
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NSD 455 - Community Nutrition Public Health, Food Studies and Nutrition
3 credit(s) At least 1x fall or spring
National, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community.
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NSD 456 - Nutritional Biochemistry Public Health, Food Studies and Nutrition
4 credit(s) At least 1x fall or spring
Structure of carbohydrates, lipids and proteins; their functions and interactions in a complex organism. Major reactions and regulation of metabolic pathways. For nutrition majors.
PREREQ: CHE 106 AND CHE 116 AND BIO 216 AND BIO 217
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NSD 457 - Research and Evaluation in Nutrition Public Health, Food Studies and Nutrition
3 credit(s) Every semester
Integrates an understanding and application of research methods in nutrition science. Requires evaluation of current research and builds on knowledge gained from other courses and applies it to research and evaluation.
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NSD 458 - Participatory Program Planning Public Health, Food Studies and Nutrition
3 credit(s) Irregularly
Double Numbered with: NSD 658
Participate with community of choice and research to produce a plan applying the steps of the PRECEDE-PROCEED model to develop a health promotion program. Additional work required of graduate students.
PREREQ: NSD 225
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