Nutrition and Food Science

Office: 3009 Science Hall; 313-577-2500
Chairperson: Ahmad R. Heydari
Undergraduate Advisor: Deanna L. Cavanaugh
http://www.clas.wayne.edu/NFS/

The courses offered by this department are designed for students in three distinct groups:

  1. those majoring in nutrition and food science who are interested in entering either the nutrition, the food science and health care professions;
  2. those interested in entering the dietetics field; and
  3. those majoring in nutrition and food science with the intention of entering non-technical positions in a variety of food businesses.

BURGHARDT, PAUL: Ph.D., M.S., University of South Carolina; Assistant Professor

DIANE, CABELOF: Ph.D., Wayne State; M.A. Immaculate College; B.A., Allegheny College; Associate Professor

GUPTA, SMITI: Ph.D., M.S., Wayne State University; B.S., Panjab University; Associate Professor

HEYDARI, AHMAD: Ph.D., M.S., Illinois State University; B.A., Illinois University; Professor and Chair

JEN, K-L CATHERINE: Ph.D., M.A. Wayne State University; B.S., University of Taiwan; Professor

KHOSLA, PRAMOD: Ph.D., University of Western Ontario; M.Sc., B.Sc., Newcastle University; Associate Professor

REINHARD, TONIA: M.S., Wayne State University; Lecturer

WIDTH, MARY: M.S., Central Michigan University; Lecturer

ZHANG, YIFAN: Ph.D., University of Maryland; Associate Professor

ZHOU, KEQUAN: Ph.D., University of Maryland; Associate Professor

NFS 2030 (LS) Nutrition and Health Cr. 3

Food as a carrier of nutrients; food availability; nutrient utilization including digestion, metabolism and excretion. Patterns of food consumption based on biological, psychological and social needs; and anthropological findings. Meets General Education Laboratory Requirement only when taken concurrently with coreq: NFS 2220. Offered Every Term.

NFS 2130 Introductory Food Science Cr. 3

Chemical, physical and biological properties of foods which affect their keeping quality, nutritional and organoleptic values. For students interested in the scientific study of foods. Offered Every Term.

Prerequisites: ([CHM 1000 with a minimum grade of C-])

NFS 2140 Introductory Food Science Laboratory Cr. 1

Experimental study of principles discussed in NFS 2130. For students interested in the scientific study of food. Offered Every Term.

Prerequisite: NFS 2130 (may be taken concurrently) with a minimum grade of C-

Course Material Fees: $90

NFS 2220 Nutrition Laboratory Cr. 1

Laboratory course for introductory nutrition. Meets General Education Laboratory Requirement only when taken concurrently with coreq: NFS 2030. Offered Every Term.

Prerequisites: (May be taken concurrently: [NFS 2030 with a minimum grade of C-] OR [NFS 3230 with a minimum grade of C-])

Course Material Fees: $90

NFS 3230 Human Nutrition Cr. 3-4

Principles of the science of nutrition. Emphasis on physiological requirements as well as biochemical and metabolic processes of nutrients for human growth, development and maintenance within the life cycle. Honors students participate in additional reading, discussion and presentations. Offered Every Term.

Prerequisites: ([NFS 2030 with a minimum grade of C-])

Restriction(s): Enrollment is limited to students with a major, minor, or concentration in Nutrition and Food Science or Nutrition and Food Science Hon.

NFS 3270 Eating Disorders Cr. 3

Causes and treatments of anorexia nervosa, bulimia nervosa, binge eating, and overeating, from biological, psychological, and social perspectives. Offered Winter.

Prerequisite: PSY 1010 with a minimum grade of C- or PSY 1020 with a minimum grade of C-

NFS 4100 Nutrition Care Process I Cr. 2

Interpretation of lab values in assessing patients, review of medical records, medical terminology. Offered Fall.

Prerequisite: NFS 5220 (may be taken concurrently) with a minimum grade of C and NFS 5350 (may be taken concurrently) with a minimum grade of C and NFS 3230 with a minimum grade of C-

Restriction(s): Enrollment limited to students in a PBC in Dietetics degree.

Course Material Fees: $90

NFS 4120 Nutrition Care Process II Cr. 2

Nutritional assessment, documentation in the medical record, planning therapeutic diets. Offered Winter.

Prerequisite: NFS 4100 with a minimum grade of C- and NFS 5250 (may be taken concurrently) with a minimum grade of C-

NFS 4150 (WI) Advanced Food Science Cr. 3

Principles of food science such as: chemical ingredients of food, issues in food product development, sensory evaluation, and microbiological safety of food. Lab provides hands-on experience and enhances understanding of major issues in the overall quality and safety of food. Offered Winter, Spring/Summer.

Prerequisites: ([BIO 2200 with a minimum grade of D-]) AND ([CHM 2220 with a minimum grade of D-]) AND ([NFS 2130 with a minimum grade of D-])

Restriction(s): Enrollment limited to students with a class of Senior; enrollment is limited to Undergraduate level students.

Course Material Fees: $90

NFS 4160 Food Laws and Regulations Cr. 3

State, federal and international food law; interpretations of regulatory food standards and determination of conformity of food products to them. Methods of food inspection. Role of the food law in assuring food safety, wholesomeness and nutritional quality. Offered Fall, Winter.

Prerequisite: (NFS 2210 with a minimum grade of C- or NFS 3230 with a minimum grade of C-) and NFS 2130 with a minimum grade of C-

NFS 4200 Dietetic Practice I Cr. 4

Supervised practice in various dietetic services venues. Offered Winter.

Prerequisite: NFS 4100 with a minimum grade of D- and NFS 5350 with a minimum grade of D-

Restriction(s): Enrollment is limited to Undergraduate level students.

Course Material Fees: $400

NFS 4210 (WI) Dietetic Practice II Cr. 10

Supervised practice in specialty and critical care areas and in community settings; experiences in developing, implementing, evaluating and documenting care plans for individuals needing specialized nutrition support and nutrition education programs for health promotion and for high risk groups. Offered Fall.

Prerequisite: NFS 5230 with a minimum grade of C- and NFS 5250 with a minimum grade of C- and NFS 5200 (may be taken concurrently) with a minimum grade of C- and NFS 5220 (may be taken concurrently) with a minimum grade of C-

Restriction(s): Enrollment limited to students in a PBC in Dietetics degree.

Course Material Fees: $700

NFS 4220 Dietetic Practice III Cr. 10

Near entry-level practice experience in management of nutritional care and nutrition services in the three areas of dietetic practice: food service and clinical and community dietetics. Offered Winter.

Prerequisite: NFS 4210 with a minimum grade of C-

Restriction(s): Enrollment is limited to Undergraduate level students; enrollment limited to students in a PBC in Dietetics degree.

Course Material Fees: $700

NFS 4230 Macronutrient Metabolism Cr. 3

Focus on normal human nutrition and physiological functions. Biochemical properties of macronutrients and their interrelationships at the cellular and subcellular level. Offered Fall.

Prerequisites: ([NFS 2130 with a minimum grade of D-]) AND ([NFS 3230 with a minimum grade of D-])

Restriction(s): Enrollment is limited to Undergraduate level students.

NFS 4231 Human Nutrition: Micronutrients Cr. 3

Principles of micronutrient metabolism, including function, toxicity, and deficiency; principles and techniques for assessing micronutrient status. Micronutrients in the physiopathology of chronic disease; sources of micronutrients and factors affecting nutrient bioavailability. Impact of disease and/or genetics on nutrient function and nutrient requirement; role of fortification, enrichment, and/or supplementation of micronutrients in the food supply and on health outcomes. Offered Winter.

Prerequisites: ([NFS 2130 with a minimum grade of D-]) AND ([NFS 3230 with a minimum grade of D-])

NFS 4800 Special Topics in Nutrition and Food Science Cr. 1

New and emerging topics in nutrition and food science or topics presented by a visiting faculty member in his or her research area. Topics to be announced in Schedule of Classes. Offered Irregularly.

Prerequisites: ([BIO 1050 with a minimum grade of D-] OR [BIO 2870 with a minimum grade of D-]) AND ([NFS 2030 with a minimum grade of D-])

Restriction(s): Enrollment is limited to Undergraduate level students.

NFS 4990 Directed Study Cr. 1-4

Offered Every Term.

Repeatable for 4 Credits

NFS 5130 Food Chemistry Cr. 3

Study of the chemical constituents of foods, their relationship to the biological and physical properties, and overall food quality. Offered Fall, Winter.

Prerequisites: ([CHM 2220 with a minimum grade of C-]) AND ([NFS 2130 with a minimum grade of C-])

NFS 5140 (WI) Laboratory Techniques in Nutrition and Food Science Cr. 3

Basic modern and classical analytical techniques and instruments in nutrition and food science. Background theory to principles of instrumental assays. Procedures for evaluation of macro and micro food components analysis. Physiological functions relevant to nutrition. Offered Fall, Spring/Summer.

Prerequisites: ([CHM 2220 with a minimum grade of C-]) AND ([NFS 2130 with a minimum grade of C-]) AND ([NFS 2210 with a minimum grade of C-])

Course Material Fees: $90

NFS 5200 Advanced Dietetics Cr. 3

Development and refinement of dietetic practitioner skills through applications in critical care and specialty practice areas and in community agencies; theoretical basis for individual counseling and group process. Offered Fall.

Prerequisite: NFS 5230 with a minimum grade of C- and NFS 5250 with a minimum grade of C-

Restriction(s): Enrollment limited to students in a PBC in Dietetics degree.

Course Material Fees: $90

Equivalent: NFS 4200

NFS 5220 Community Nutrition Cr. 2

Introduction to management of nutritional care in healthy and at-risk persons throughout the lifespan. Identifying problems and planning interventions to meet population nutritional problems and to reduce nutrition-related health risks in community settings. Community assessment; organization and function of community agencies; interventions appropriate to small and large groups, including nutrition education. Offered Fall, Winter.

Prerequisite: NFS 2130 with a minimum grade of C- and NFS 2140 with a minimum grade of C- and (NFS 2210 with a minimum grade of C- or NFS 3230 with a minimum grade of C-) and NFS 5230 with a minimum grade of C- and NFS 5250 with a minimum grade of C-

NFS 5230 Nutrition and Metabolism Cr. 3

The physio-biochemical properties of nutrients and their bionutritional interrelationships at the cellular and sub-cellular level. Carbohydrate, protein, and lipid metabolism and the role of vitamins and minerals in these metabolic processes. Offered Fall, Winter.

Prerequisites: ([NFS 3230 with a minimum grade of C-])

NFS 5250 Nutrition and Disease Cr. 4

Application of the principles of biochemistry and physiology in the study of nutrient metabolism as altered by disease. The physio-biochemical basis for diet in the treatment of disease. May include some field experiences or clinical assignments. Units on team approach to patient care also included. Offered Winter.

Prerequisites: ([NFS 4230 with a minimum grade of C-])

NFS 5350 Organization and Management of Food Service Systems Cr. 4

Survey of food service systems; factors affecting their successful operation. Components of quality assurance supporting well-being of target markets. Identification of operative management skills. Offered Fall.

Prerequisite: NFS 2130 with a minimum grade of C- and NFS 2140 with a minimum grade of C- and (NFS 2210 with a minimum grade of C- or NFS 3230 with a minimum grade of C-)

NFS 5360 Management of Nutritional Care and Services Cr. 3

Application of management theory and principles in the three areas of dietetic practice; career planning and professional role development. Offered Winter.

Prerequisite: NFS 5200 with a minimum grade of C- and NFS 4220 (may be taken concurrently) with a minimum grade of C-

NFS 5990 Honors Directed Study Cr. 1-4

Offered for undergraduate credit only. Offered Every Term.

Restriction(s): Enrollment is limited to students with a major in Nutrition and Food Science Hon; enrollment is limited to Undergraduate level students.

Repeatable for 6 Credits

NFS 5992 Supervised Field Experience Cr. 2-4

Supervised field experience designed to correlate classroom theory with practical work. Offered Every Term.

NFS 5996 Research in Food Science and Nutrition Cr. 1-4

Research projects under direction of faculty active in research. Offered for undergraduate credit only. Offered Every Term.

Restriction(s): Enrollment limited to students with a class of Unranked Undergrad, Freshman, Sophomore, Junior or Senior; enrollment is limited to Undergraduate level students.

Repeatable for 6 Credits

NFS 6000 Nutritional Biochemistry Cr. 3

Biochemical effects of nutrients at cellular and organ levels. Offered for graduate credit only. Offered Fall.

Restriction(s): Enrollment is limited to Graduate level students.

NFS 6020 Nutrient and Gene Interaction Cr. 3

Introduction to molecular genetics concepts, terminology and molecular methodologies, with emphasis on nutrition and food science. Overview of nutrition and gene interaction in onset and progression of disease, cancer, and aging. Offered for graduate credit only. Offered Biannually.

Prerequisites: ([NFS 5130 with a minimum grade of C-]) AND ([NFS 5140 with a minimum grade of C-]) AND ([NFS 5230 with a minimum grade of C-])

Restriction(s): Enrollment is limited to Graduate level students.

NFS 6030 Microbiological Safety of Foods Cr. 3

Food-borne microorganisms as causes of human illnesses, including bacteria, mold, viruses and parasites. Microbial toxins and their mode of action. Antimicrobial agents in food. Means of prevention and protection. Offered Fall.

Prerequisites: ([NFS 4150 with a minimum grade of C-]) AND ([NFS 5130 with a minimum grade of C-])

NFS 6150 Functional Foods for Health Cr. 3

Introduction to functional foods (those with specific health benefits) and nutraceuticals, as well as a variety of functional food ingredients and extracts, their chemical and potential health promoting properties, processing, production, safety and regulation. Offered Winter.

Prerequisite: NFS 2030 with a minimum grade of D- and NFS 2130 with a minimum grade of D- and NFS 3230 with a minimum grade of D-

Restriction(s): Enrollment is limited to Graduate level students.

NFS 6210 Nutrition through the Life Cycle Cr. 3

Biological growth and nutritional requirements from fetal stages of development through aging. Nutritional standards in light of current epidemiological data and scientific research. Offered for graduate credit only. Offered Irregularly.

Prerequisites: ([NFS 5230 with a minimum grade of C])

Restriction(s): Enrollment is limited to Graduate level students.

NFS 6230 Nutrition and Physical Performance Cr. 3

How nutrients affect physical fitness and physical performance; how physical performance can be improved by adopting optimal dietary practice and how exercise and optimal nutrition can prevent human diseases. Offered Fall.

Prerequisites: ([NFS 5230 with a minimum grade of C])

NFS 6270 Eating Behavior and Body Weight Regulation Cr. 3

Central and peripheral regulation of food intake, normal and abnormal eating behavior, physiological and psychological regulation of body weight, different models of obesity, etiology of treatment of obesity. Offered Winter.

Prerequisite: BIO 2870 with a minimum grade of C-

NFS 6850 Controversial Issues Cr. 2

Topics to be announced in Schedule of Classes. Offered Fall.

Prerequisite: NFS 5230 with a minimum grade of C-

Restriction(s): Enrollment is limited to students with a major in Nutrition and Food Science or Nutrition and Food Science Hon.

NFS 6860 Controversial Issues in Clinical Nutrition: Dietetics Cr. 2

Current controversial topics; differing points of view will be debated; discussion of modes of communication of nutrition information. Offered Winter.

Prerequisite: NFS 5230 with a minimum grade of D-

Restriction(s): Enrollment is limited to students with a major in Dietetics; enrollment limited to students in the BS in Dietetics or PBC in Dietetics programs.