Undergraduate Course Descriptions

INTRODUCTION TO HUMAN NUTRITION

NSC 101 | 3 Units | Offered: Fall, Spring
Open to NSC Majors only

Covers the principles of human nutrition. Topics include digestion, absorption, metabolism, vitamins, minerals, life cycle nutrition and food safety.


PERSONAL SPORTS NUTRITION

NSC 115 | 1 Unit | Offered: Fall
Prerequisites: None

This course is designed for active individuals who want to build muscle, lose weight, boost energy, manage stress, and/or improve exercise performance. The most recent evidence-based sports nutrition guidelines will be reviewed; including what, when, and how much to eat for optimal sports performance. Students will create personalized meal plans that include eating before, during, and after exercise. Hydration schedules will be developed to help avoid dehydration. Additionally, students will evaluate supplements and ergogenic sports products.


SUSTAINABLE NUTRITION AND FOOD SYSTEMS

NSC 150C1 | 3 Units | Offered: Fall, Spring
Prerequisites: None

This course provides an introduction to the US food system and examines the relationships between food systems and nutritional science, public health, the environment, and society. Topics include food system outcomes on nutritional and ecological health, drivers of the food systems including food policy and economics, and food in communities and on tables including dietary patterns and creating healthy food environments.

Sample syllabus


NUTRITION, FOOD, AND YOU

NSC 170C1 (formerly NATS 104) | 3 Units | Offered: Fall, Winter, Spring, Summer
Prerequisites: None

Covers the principles of human nutrition. Topics include digestion, absorption, metabolism, vitamins, minerals, life cycle nutrition and food safety.

Sample syllabus


THE SCIENCE OF FERMENTATION: WHEN BAD FOOD TURNS GOOD

NSC 170C2 | 3 Units | Offered: Spring
Prerequisites: None

The course will introduce students to the fundamentals of fermentation - brief history, basic processes, and potential health benefits of fermented foods - placed within the context of human history, health and nutritional sciences. Topics include methods of food preservation, the gut microbiome and chronic disease, and implications for individual and community economic security. The semester will conclude with a food case study, in which each student will create a fermented food and describe the process and critical quality controls, complete a sensory evaluation, and conduct a nutrient analysis using a USDA database.


FOUNDATIONAL SKILLS IN NUTRITIONAL SCIENCES

NSC 225 | 2 Units | Offered: Fall, Spring
Prerequisites: None

This course will build on fundamental concepts presented in introductory nutrition courses.  Extensive practice in nutrition calculations, basic nutrition assessment, and meal planning will be utilized to apply core concepts around analyzing nutrition adequacy, food composition (macro- and micronutrient), and meal planning.  The course is available for Nutritional Sciences majors only.


FOOD AND CULTURE

NSC 255 | 3 Units | Offered: Winter, Spring, Summer
Prerequisites: None

Role of food in a variety of cultures, including how the surrounding environment influences the tastes and flavors of a region. This course will help students to understand commonalities as well as diversities in cuisines and cultures. Students will also develop an appreciation of regional crops and how they contribute to both cuisine and culture.

Sample syllabus


NUTRITION COMMUNICATION AND SCIENTIFIC LITERACY

NSC 260 | 3 Units | Offered: Fall, Spring
Prerequisites: None

This course will prepare students to critically evaluate or interpret, summarize, and communicate evidence-based scientific information in a variety of public and professional venues, including but not limited to scientific conferences, public forums (e.g., social media), food demonstrations and the classroom.


NUTRITION AND THE LIFE CYCLE

NSC 301 | 3 Units | Offered: Fall, Spring
Prerequisites: NSC 170C1 or NSC 101

Involves the study of special nutritional needs, physiology, and health concerns of pregnant and lactating women, infants, children, adolescents, adults and older adults. Course components include readings, activities, and discussions that highlight the relationships between nutrition and physical and psychological growth, development and aging.

Sample syllabus


NUTRITION AND METABOLISM

NSC 308 | 3 Units | Offered: Fall, Spring
Prerequisites: NSC 170C1 or NSC 101 | CHEM 152 | PSIO 201 or MCB 181R

Introduction to nutritional sciences and the integration of the effects of nutrients and nutritional status of metabolic and physiological functions at the cellular, tissue, organ and system level in humans as related to health and disease. Designed for nutritional sciences majors and those with a background in biological and chemical sciences.

Sample syllabus


PRINCIPLES OF HUMAN NUTRITION IN HEALTH AND DISEASE

NSC 310 | 3 Units | Offered: Fall, Summer
Prerequisites: NSC 170C1 or NSC 101

This course will provide a deeper understanding of the human body’s nutrient requirements and utilization of those nutrients.  The application of basic nutrition science principles in the selection of nutritional therapy for a wide variety of clinical disease states will also be investigated.

Sample syllabus


A SYSTEMS APPROACH TO OBESITY PREVENTION

NSC 311 | 3 Units | Offered: Spring, Summer
Prerequisites: NSC 170C1 or NSC 101

The goal of this course is to present a systems approach to obesity prevention, i.e. , understanding the complex task of trying to change the way people eat, move, and live, and sustaining those changes over time.


SPORTS NUTRITION

NSC 315 | 3 Units | Offered: Spring, Summer
Prerequisites: NSC 170C1 or NSC 101

The course will span basic physiology as it applies to nutrition and sport, nutrient utilization, body composition, and application of nutrition for different sports in training and competition. It will look at strategies for optimal performance in endurance, court and power sports. Practical applications and guest lectures will be included.

Sample syllabus


NUTRITION, PHYSICAL ACTIVITY, AND HEALTH PROMOTION

NSC 320 | 3 Units | Offered: Fall, Spring
Prerequisites: None

 This course is designed to build the knowledge and practical skills needed to motivate, communicate, and effect positive nutrition, physical activity, and health behavioral changes in the general population. Students will learn to create nutrition programs, perform physical fitness assessments, set realistic health goals, build rapport, and identify weight management challenges. Topics including nutrition and digestion, obesity physiology, and nutritional programming will be discussed and practiced within case studies. In addition, this course prepares students for the American Council on Exercise (ACE) Personal Training Certification Exam and the ACE Health Coach Certification Exam. Completion of these exams are optional and do not count toward the grade for this course. NOTE: CPR certification required in order to take certification exams.

Sample syllabus


FOUNDATIONS OF MEDICAL NUTRITION THERAPY

NSC 325 | 4 Units | Offered: Spring
Prerequisites: NSC 308 | Completion of or concurrent enrollment in CHEM 241B and PSIO 202
Open to Dietetics students only

This course will provide the foundations for applying medical nutrition therapy through the nutrition care process. The application of basic nutrition science principles in the selection of the basic appropriate medical nutrition therapies related to the nutrition care process in obesity, and enteral and parenteral nutrition will also be investigated. Development of a knowledge base through applying the appropriate Academy of Nutrition & Dietetic Association's international standardized terminology and use of medical terminology as it relates to health and disease will also be achieved.


FOUNDATIONS OF MEDICAL NUTRITION THERAPY LAB

NSC 325L | 1 Unit | Offered: Spring
Prerequisites: None

This lab provides students hands on experience with physical and diagnostic assessment of health status. Novice skills will be developed regarding: performing a nutrition-focused physical examination, obtaining vital skills, measurement and interpretation of anthropometric measurements, body composition; physical assessment of fluid status; obtaining and assessment of respiratory and cardiac sounds; intra- and extra-oral assessment and dysphagia screening.  Students will discuss and practice skill development relating to conducting and interpreting findings from a nutrition-focused physical assessment in order to develop a nutrition care plan. The lab also provides practice with patient interviewing and counseling techniques.


FOOD STUDIES LABORATORY

NSC 351L | 1 Unit | Offered: Fall, Spring
Prerequisites: NSC351R or concurrent registration
Open to Dietetics students only

An introduction to food preparation with emphasis on the role of ingredients in food preparation. Meat, vegetables, baked goods, and candy are all used to illustrate the roles of different preparation methods and ingredients. Food preparation skills are developed through the preparation of a variety of different products. Emphasis is placed on sanitation and cleanliness. Experiments designed to complement corresponding lecture class. Special course fee required: $50.

Sample syllabus


FUNDAMENTALS OF FOOD SCIENCE

NSC 351R | 3 Units | Offered: Fall, Summer
Prerequisites: NSC 101 | CHEM 152

Scientific principles of food preparation, preservation, and ingredient interactions are all covered in this course. Government agencies that are responsible for the food supply and the regulations that govern food production, processing and labeling are also highlighted in the course.

Sample syllabus


FOOD SCIENCE AND SAFETY

NSC 353 | 3 Units | Offered: Summer
Prerequisites: NSC 170C1 or NSC 101

Covers basic food science, with a strong food safety component (students can become ServSafe Certified) as well as menu planning and purchasing with a focus on various care facilities (child and adult) that may qualify for government subsidy.

Sample syllabus


INSTITUTIONAL FOOD MANAGEMENT LABORATORY

NSC 358L | 1 Unit | Offered: Spring
Prerequisites: Concurrent registration with NSC 358R

This lab provides students hands on experience working in a foodservice facility where they participate in production and service of menu items. Students are required to evaluate one piece of food service equipment, which helps them become familiar with how to operate and maintain food production equipment.  The lab also provides opportunities to learn about portion control, customer service and proper sanitation and cleaning.  Students are required to meet all dress code requirements of the production facility.

Sample syllabus


INSTITUTIONAL FOOD MANAGEMENT

NSC 358R | 3 Units | Offered: Spring
Prerequisites: NSC 351R | Concurrent registration with NSC 358L

This course is designed to introduce students to quantity food preparation and service.  Menu development, food purchasing and pricing as well as nutritional analysis of menus is required.  Students are also taught food safety and sanitation and are able to test for ServSafe Certification as part of the course.  Time and labor management concepts are also introduced.


NUTRITIONAL ANTHROPOLOGY

NSC 366A | 3 Units | Offered: Fall (even years only)
Prerequisites: None

Biocultural approach to human nutrition.  Explores factors that influence what and how we eat emphasizing an understanding of nutritional adaptations, population differences in food utilization, and nutrition problems in the contemporary world.


DIET, GENES, AND DISEASE

NSC 375 | 3 Units | Offered: Summer
Prerequisites: NSC 170C1 or NSC 101

An introduction to the understanding of how food affects genes that are related to diseases such as cancer and obesity. The course will provide students will an outlook to the future of modern science and medicine.

Sample syllabus


BIOACTIVE COMPOUNDS AND FOOD ADDITIVES

NSC 376 | 3 Units | Offered: Summer
Prerequisites: NSC 170C1 or NSC 101

Bioactive food compounds (BAFC) are components in food that have biological activity in the body, yet have no disease associated with their absence.  Food additives are usually meant to affect a food quality, but by proxy can also have biological effects on the body.  These topics are covered in detail so that students are not limited to the basic 6 nutrients.

Sample syllabus


PRECEPTORSHIP

NSC 391 & Honors | Credit varies | Offered: Fall, Spring, Summer
Prerequisites: None

Specialized work on an individual basis, consisting of instruction and practice in actual service in a department, program, or discipline. Teaching formats may include seminars, in-depth studies, laboratory work and patient study. (Alternative grades)

Proposal form


DIRECTED RESEARCH

NSC 392 | Credit varies | Offered: Fall, Spring, Summer
Prerequisites: None

Individual or small group research under the guidance of faculty. This option is more structured and goal oriented than research under independent study. (Regular grades)

Proposal form


INTERNSHIP

NSC 393 | Credit varies | Offered: Fall, Spring, Summer
Prerequisites: None

Specialized work on an individual basis, consisting of training and practice in actual service in a technical, business, or governmental establishment. (Alternative grades)

Proposal form


EXPERIENTIAL LEARNING IN NUTRITIONAL SCIENCES

NSC 395A | 2 Units | Offered: Fall, Spring
Prerequisities: NSC 170C1 or NSC 101

This course offers an organized volunteer and work opportunity with oversight by the department and a classroom component.

Sample syllabus


SPECIAL TOPICS IN NUTRITIONAL SCIENCES

NSC 395B | Credit varies | Offered: Fall, Spring
Prerequisites: NSC 170C1 or NSC 101

This course will examine current, rapidly changing topics of immediate relevance to Nutritional Sciences.  The topic selected will be presented from different perspectives incorporating cutting edge basic, clinical and translational science and will provide information that addresses the prevention and treatment of a nutrition condition where appropriate.


SURVEY OF NUTRITION CAREERS

NSC 396A | 1 Unit | Offered: Fall, Spring
Prerequisites: None

The purpose of this course is to introduce undergraduate Nutritional Sciences majors, as well as non-majors, to the various career opportunities within the field of nutrition and dietetics.

Sample syllabus


SCIENTIFIC LITERACY

NSC 396B | 1 Unit | Offered: Fall, Spring
Nutritional Sciences Majors with Junior or Senior status only

The development of scientific literacy through exposure to professional seminars and evaluation of peer-reviewed vs. lay media articles.


INDEPENDENT STUDY

NSC 399 & Honors | Credit varies | Offered: Fall, Spring, Summer
Prerequisites: None

Qualified students working on an individual basis with professors who have agreed to supervise such work. (Alternative grades)

Proposal form


NUTRITIONAL BIOLOGY

NSC 408 | 3 Units | Offered: Fall, Spring
Prerequisites: NSC 308 | CHEM 241B | CHEM 243B | PSIO 202 or PSIO 380

Structure and function of nutrients, digestion and metabolism of proteins, carbohydrates, lipids, vitamins and minerals; energy and maintenance of cellular functions; nutritional ecology of monogastrics and ruminants; elements of gene regulation; nutritional and hormonal influences on gene expression. This is a Writing Emphasis Course.

Sample syllabus


APPLIED NUTRITION AND DISEASE

NSC 410 | 3 Units | Offered: Spring
Prerequisites: NSC 308 | PSIO 202 or PSIO 380

This course will review pathophysiology of nutrition-related diseases, including corresponding nutrition and other lifestyle prevention and intervention strategies.  Emphasis will be placed on practical application of nutrition therapy as it applies to health and wellness professionals.  Basic behavior change strategies to promote healthy lifestyle choices will also be discussed.


ADVANCED SPORTS NUTRITION LAB

NSC 415L / 515L | 1 Unit | Offered: Fall
Prerequisites: NSC 170C1 or NSC 101 │ NSC 315 │ Concurrent registration with NSC 415R

Lab will use nutritional science and physiology to focus on sport specific menu and food needs for athletes. Content will include menu development and analysis of various menus, recipes and cookbooks designed for athletes.  This will encompass designing specific food products and menus that are appropriate for specific sport activities that have special nutritional challenges during training and competition. This course will also include training on dietary and body composition assessment tools, allowing students to use that knowledge while assessing both body composition and food intake of an athlete.

Sample syllabus


ADVANCED SPORTS NUTRITION

NSC 415R / 515R | 3 Units | Offered: Fall
Prerequisites: NSC 170C1 or NSC 101 │ NSC 315 │ Concurrent registration with NSC 415L

The course will use nutritional science and physiology to focus on sport specific competition and training nutritional challenges and issues. Content will include the nutritional and physiological requirements of various sports; sport specific cultural influences that affect attitudes towards nutrition; and nutritional challenges faced by athletes training and competing in different sports. This course will also include a review of dietary intake methodologies; body composition assessment; diet analysis; and training table and residence hall menu development and assessment.

Sample syllabus


NUTRITION EDUCATION AND COUNSELING

NSC 420 | 2 Units | Offered: Spring
Prerequisites: NSC 325 (Formerly NSC 340) | NSC 425 (Formerly NSC 440)
Open to Dietetics students only

Application of counseling and learning theories with individuals and groups in clinical and community settings. Includes discussion and experience in interviewing, counseling, dietary assessment methodology, learning activities, evaluation and documentation. This class is designed to expose you to principles in nutrition counseling.

Sample syllabus


MEDICAL NUTRITION THERAPY (MNT I)

NSC 425 (formerly NSC 440) | 4 Units | Offered: Fall
Prerequisites: NSC 325 | PSIO 202 | Completion of or concurrent enrollment in BIOC 384 or 385
Open to Dietetics students only

This class, the second in the clinical nutrition series, will build upon the Foundations in Medical Nutrition Therapy (NSC 325) course. The application of basic nutrition science principles in the selection of the appropriate medical nutrition therapies related to the nutrition care process and cardiovascular, pulmonary, endocrine, and gastrointestinal disorders will be investigated. Continued development of knowledge and skills through applying the appropriate Academy of Nutrition & Dietetic Association’s (AND) international standardized terminology and the use of medical terminology as it relates to health, disease and MNT will also be achieved.


ADVANCED FOOD SCIENCE & MICROBIOLOGY LABORATORY

NSC 430L | 2 Units | Offered: Fall

This course is designed to provide students with the opportunity to pursue advanced techniques related to food science and food microbiology.  These laboratory techniques will enable students to objectively evaluate food qualities, microbial activity and sensory attributes.

The class will begin with classroom instruction and lab exercises covering the principles of advanced food microbiology and food chemistry as well as lab principles, procedures, and practices.  It will provide an understanding of food processing whether it be thermal, dehydration, low water activity (aw), or acidification and the controls of the process that make the product safe such as temperature, pH, moisture content, aw, or a combination.  The interactions between microorganisms and process variables will be used to confirm the commercial safety of the food.  Additionally, the students will gain an understanding of the importance of shelf-life on marketability and also how packaging and ingredient options play a role in improving texture and flavor as well as microbial stability during storage.

After basic lab exercises to reinforce initial lecture content are covered, in groups of two or three, students will develop a project to pursue for their lab work for the rest of the course.  They will develop a product, analyze it for quality attributes and microbial activity during storage, and determine its shelf-life.  The product should also have market appeal.


MEDICAL NUTRITION THERAPY II (MNT II)

NSC 435 | 4 Units | Offered: Spring
Prerequisites: NSC 425
Open to Dietetics students only

This class, the last in the clinical nutrition series, will build upon the knowledge and skills related to the nutrition care process obtained in the Medical Nutrition Therapy I (NSC 425) course. The application of basic nutrition science principles in the selection of the appropriate medical nutrition therapies related to the nutrition care process and renal, neurology, cancer, hypermetabolism/critical care, and immune disorders will be investigated. Continued development of knowledge and skills through applying the appropriate Academy of Nutrition & Dietetic Association’s (AND) international standardized terminology and the use of medical terminology as it relates to health, disease and MNT in advanced clinical scenarios will also be achieved.


COMMUNITY NUTRITION

NSC 444 | 3 Units | Offered: Spring
Prerequisites: NSC 301 | NSC 308
Open to Dietetics students only

This course is an in-depth look at how the RD/nutritionist works in the community, by providing hands-on experience in teaching nutrition in a community setting. The course includes nutrition education plans, review of nutrition programs, funding and grant writing, cultural competency and communication skills.

Sample syllabus


ASSESSMENT AND REGULATION OF HUMAN BODY COMPOSITION

NSC 445 / 545 | 3 Units | Offered: Fall (7-week, 2nd session)
Prerequisites: NSC 170C1 or NSC 101 | PSIO 202

This course explores the theoretical and applied aspects of body composition assessment methods.  Students will learn about the limitations and usefulness of laboratory and field methods of assessing body composition in healthy, clinical and athletic population subgroups. The considerations for application of body composition assessment in growth, development as well as aging will be addressed. Students will learn to perform basic anthropometric measures and compute reliability. Students will practice critically evaluating current research related to body composition assessment in a variety of subpopulations.


MEDITERRANEAN DIET AND HEALTH

NSC 455 / NSC 445H (Honors) | 6 Units | Offered: Summer
Prerequisites: None

This 5-week, hands-on Nutritional Sciences course takes place in Verona, Italy, a beautiful and historic northern Italian city. Students will have the opportunity to learn about the approach to food preparation, agriculture and community-based cultural activities characteristic to the Mediterranean region. Excursions include visits to olive oil, pasta, and Parmesan cheese processing plants. For more information, click here.


FOOD SERVICE ORGANIZATION AND MANAGEMENT

NSC 458 | 3 Units | Offered: Fall
Prerequisites: NSC 358R | NSC358L
Open to Dietetics students only

This course integrates the knowledge of food production with management. It covers the many roles of leadership and management in a business setting utilizing the model of a food service system. The food service model illustrates the interaction of management with functional transformation and linking systems. Students utilize all this information by developing a business plan, which helps them understand budgeting, staffing, equipment utilization and product development.

Sample syllabus


NUTRIGENOMICS FOR THE STUDY OF DISEASE PREVENTION AND INTERVENTION

NSC 475 / 575 | 3 Units | Offered: Fall, Spring (both the 7-week, 2nd session)
Prerequisites: MCB 181R and L | BIOC 460, 462A, or 364 | MATH 110 or Higher | NSC 308

Nutrigenomics is the application of genomics to human nutrition. This online course will explore relevant technologies, genetics and nutrition. Designed by researchers in colleges and centers of excellence, it will be continually updated with the latest information.

Sample syllabus


PUBLIC HEALTH NUTRITION

NSC 478 | 3 Units | Offered: Fall, Spring
Prerequisites: HPS/CPH 200 | HPS/CPH 350 | EPID 309

This course is an analysis of nutrition issues concerned with health and disease. Biochemical, physiological and socioeconomic interactions will be evaluated as they relate to the development, implementation, monitoring and evaluation of nutrition programs and research that affect individuals across the lifespan.


FUNDAMENTALS OF INDUSTRIAL AND ENVIRONMENTAL HEALTH

NSC 484 | 3 Units | Offered: Fall

Introduction to the principles of occupational and environmental health, with emphasis on industrial hygiene aspects of recognition, evaluation, and control of environmental and industrial health hazards.


DIETETIC INTERNSHIP PREPARATION

NSC 495A | 1 Unit | Offered: Fall
Open to Senior Dietetics students only

The purpose of this course is to prepare senior dietetic majors in preparing dietetic internship applications. Students will learn about the Dietetic Internship application process and what to expect during the supervised practice experience.

Sample syllabus


APPLIED SPORTS NUTRITION WORKSHOP

NSC 497A | 3 Units | Offered: Fall, Spring
Prerequisites: None

The NSC Applied Sports Nutrition Workshop will provide students with the opportunity for hands-on experiential learning in the field of Sports Nutrition. Sports Nutrition students will learn to conduct dietary intake assessments; practice menu development for athlete training tables, create recipe nutrient analyses, and observe University athlete training tables; create sports nutrition cooking demonstrations and nutrition education materials/presentations for athletes; learn and practice body composition assessment and analysis techniques; and observe athletes during training to better understand the physical demands of various sports. The program instructor and rotation leaders work closely with student participants to develop sports nutrition skill sets to compliment career aspirations within the sports and fitness nutrition industry.


MEDICAL NUTRITION THERAPY WORKSHOP

NSC 497B | 1 Unit | Offered:

The NSC Medical Nutrition Therapy (MNT) Workshop will provide students with the opportunity for hands-on experiential learning in the field of MNT. Students will be assigned a variety of hands-on patient or client activities throughout the semester to strengthen their skills in applying MNT principles, developing competency to complete a comprehensive nutrition-focused physical assessment, strengthening communication and collaboration strategies, strengthening research skills related to research methodology, and interpretating of research literature and integration of research principles into evidence-based MNT practice.

Students will meet weekly throughout the semester to review their patient interactions and nutrition care plan with the Instructor. Students will also participate in monthly patient care rounds where they will be required to present or describe their patient/client interactions related to that month. Students will also participate in journal club monthly to review and discuss assigned journal articles on MNT relevant topics. Students will also participate in 1 group community presentation during the semester. Students will be required to sign a Health Insurance Portability and Accountability (HIPAA) agreement.


COMPETENCY AND COMPASSION DEVELOPMENT FOR HEALTH MAJORS: THE "BODY POSITIVE" CONCEPT

NSC 497C | 1 Unit | Offered:

An in-depth exploration and understanding of the "body positive" concept. Many people today struggle with body dissatisfaction and eating-related problems. This course explores the complex reasons why the struggle with body image is so prevalent, and how this can be challenged.  This class is designed to improve on the overall quality of compassionate health care that can be provided, through professional development and personal growth. This unique opportunity offers a weekly class encouraging shared ideas about health, beauty, identity, and diversity, along with a hands-on experiential out-of-classroom component for learning.


COMMUNITY AND SCHOOL GARDEN WORKSHOP

NSC 497F | 1 Unit | Offered: Fall, Spring
Prerequisites: None

This course revolves around consistent and engaged involvement with a Tucson school; its teachers and students; supporting the development and maintenance of school garden and attendant curriculum.