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.

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.

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.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

Principles, concepts and application of food preparation, service, supervision and management techniques. Menu planning, production control, budget and event planning.

Nutrient requirements, functions, and sources. Interrelationships and application to food selection for healthy individuals. Weight control, sports nutrition and dietary supplements are discussed.

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.

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.

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.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

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.

Course explores the interrelationship of subsystems within food service environments, introduces practices in human resource management, marketing, and sustainability planning, and studies procedures required to control revenue and cost within the food service operation.

An overview of causes, characteristics and nutrition guidelines and recommendations for children with diabetes.

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.

Explores dietary supplement regulations in USA; available supplements emphasizing weight loss, athletic performance, herbal supplements; risks and benefits, marketing, reliable information sources

Clinical experience related to nutritional needs throughout the life cycle.

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.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

This course is the travel portion of the Mediterranean Food and Culture Course. Students enrolled in NSD 452/652 in a spring term will register for this course in summer as a requirement to travel. Course is zero credits.

Course is the travel portion of NSD/HFS/SAS 469/669. Students enrolled in NSD 469/669 must register for this zero credit course in the subsequent semester for the required travel portion of the course.

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.

This course examines history, benefits, risks, and variations of vegetarian diets. Plant sources of nutrients, and vegetarian menu planning to promote health across the life cycle.

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.

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.

Business, leadership, management and organization to guide dietetics and nutrition practice and achieve operational goals through exploration of theories, conflict resolution, communication and the code of ethics for the profession of dietetics. Additional work required of graduate students.

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.

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.

National, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community.

Structure of carbohydrates, lipids and proteins; their functions and interactions in a complex organism. Major reactions and regulation of metabolic pathways. For nutrition majors.

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.

Site visits and field experience with national, state, and local programs designed to meet food, nutrition, and health needs of vulnerable groups. Roles and functions of nutritionists in the community. Nutrition majors only.

This class provides hands-on training in the use of common biochemical, energetic, physical, and anthropometric methodologies to evaluate nutritional status. The focus is on the nutritional and public health applications of each method.

Metabolic processes of the body. Interrelationships and interdependence of nutritional factors.

This course examines socio-cultural aspects of India from a nutrition, food systems and public health perspective using online instruction and a cultural immersion trip to India. Additional work required of graduate students.

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.

Trends and opportunities in dietetics; entrepreneurship; quality assurance; assessment of personal and professional goals, development of career plan.

Showcase the outcomes of the four year nutrition program by presenting a research portfolio engaging in a networking event and completing the fourth year assessment.

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.

Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states, within the context of the nutrition diagnostic and care process. Additional work required of graduate students.

Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Additional work required of graduate students.

Nutrition problems in adapting food habits for physical and metabolic alterations caused by selected disease states within the context of the nutrition diagnostic and care process. Continuation of NSD 481/681. Additional work required of graduate students.

Application of the nutrition care process, model, and diagnostic language for selected disease states to solve clinical nutrition problems. Continuation of NSD 482/682. Additional work required of graduate students.

Exploration of a problem, or problems, in depth. Individual independent study upon a plan submitted by the student. Admission by consent of supervising instructor(s) and the department.

Laboratory, clinical, or community-based research under direct supervision of NSD department faculty. Projects incorporate use of scientific methods, (quantitative and qualitative), data analysis, presentation and interpretation, and the responsibilities of research integrity.

Completion of an Honors Capstone Project under the supervision of a faculty member.

Exploration of a topic (to be determined) not covered by the standard curriculum but of interest to faculty and students in a particular semester.

A theoretical basis for nutrition education and opportunity to develop skills for a wide variety of individuals.

A theoretical basis for counseling related to nutrition and increased opportunities to develop nutrition counseling skills for a wide variety of individuals.

Prepare, disseminate and evaluate nutrition education curriculum for peer or other audiences. Provide nutrition education on campus and in the community through table events, group presentations, and media campaigns.

An applied interaction to develop nutrition counseling skills for working with a variety of individuals for health promotion, disease prevention in preparation for conducting medical nutrition therapy.

Understand the environment in which nutrition education and communication occur. The broader environment includes cultural diversity, the food system from farm to table, as well as functionality of food components.