Nutrition (NUTR)
NUTR 104, ORIENTATION TO THE NUTRITION MAJOR, 1 Credit
Discuss and explore the academic and professional requirements for successful entry into professional careers in dietetics, foodservice systems management, and human nutrition sciences majors. Identify professional resources, career opportunities, markets and trends in these OSU Nutrition major options.
Available via Ecampus
NUTR 111, IMPERFECT & THRIVING, 2 Credits
Explores information and opportunities consistent with a positive transition to OSU in general, and the College of Public Health and Human Sciences in particular. Emphasizes principles of health and wellness, enhancing a sense of belonging and engagement, resources that contribute to student success, as well as personal growth and development. CROSSLISTED as H 111/HDFS 111/KIN 111/NUTR 111.
NUTR 199, SPECIAL TOPICS, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 201, RESEARCH AND SCHOLARSHIP, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 216, *FOOD AND CULTURE, 3 Credits
Explores how history has shaped cultural food patterns around the world. Identifies cultural determinants influencing humans’ food habits and the interrelationship between eating patterns, sociocultural, ecological, psychological and economic factors in cross-cultural settings.
Attributes: CPCD – Bacc Core, Perspectives, Cultural Diversity
Available via Ecampus
NUTR 225, GENERAL HUMAN NUTRITION, 3 Credits
The relationship of food, its nutrients and other components to the promotion of health and fitness with emphasis on the young adult. Current health concerns on a national and international level. This course is for non-majors; NES majors and those in the health sciences should take NUTR 240.
Available via Ecampus
NUTR 230, PLANNING & PREPARING HEALTHY MEALS, 3 Credits
Applies food knowledge, preparation principles, and dietary guidelines to the planning and preparation of a healthy diet reflecting the importance of dietary variety, moderation, balance, and energy/nutrient density. Develops practical healthy meal planning skills through extensive experiential learning strategies. Explores nutrition misinformation and psychosocial and environmental determinants of eating behaviors.
Prerequisite: (HHS 231 with C- or better or HHS 231H with C- or better) and NUTR 240 [C-] and NUTR 241 [C-]
NUTR 235, SCIENCE OF FOODS, 5 Credits
Composition, functional properties, and structure of foods, including modified ingredients. Principles underlying preparation of food products of standard quality.
Prerequisite: CH 123 with C- or better or CH 223 with C- or better or ((CH 263 with C- or better or CH 263H with C- or better or CH 273 with C- or better) and (CH 233 [C-] or CH 233H [C-]))
NUTR 240, HUMAN NUTRITION, 3 Credits
An introductory nutrition course for exercise science, nutrition, dietetics, food science, and health science majors who have taken general chemistry. Concepts of nutrient metabolism and utilization, nutrient deficiencies and toxicities and their relationship to disease prevention and treatment.
Prerequisite: CH 121 with C- or better or CH 231 with C- or better or CH 231H with C- or better
Available via Ecampus
NUTR 241, APPLIED FOOD AND NUTRITION, 1 Credit
Applies nutrition theory from NUTR 240 using a dietary project and hands-on activities. Assesses individual's diet and activity pattern. Investigates lifestyle-related chronic diseases and identifies key cultural, diet and activity-related risk factors. Applies basic nutrition knowledge to the selection or planning of an adequate whole foods diet and to the evaluation of consumer concerns related to nutrition and food: food labeling; current food and diet fads, food claims and consumer-level information.
Prerequisite: NUTR 240 (may be taken concurrently) with C- or better and CH 121 [C-]
Available via Ecampus
NUTR 299, SPECIAL TOPICS, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 307, SEMINAR, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 311, FOODSERVICE PRODUCTION AND PURCHASING, 4 Credits
Food production, purchasing, facility and materials management in foodservice operations. Quantity production styles, safety and sanitation, service methods and equipment.
Prerequisite: NUTR 235 with C- or better
NUTR 312, ISSUES IN NUTRITION AND HEALTH, 3 Credits
Impact of nutrition as one component of complex environmental, behavioral, social, and genetic factors significant to health promotion. Apply scientific knowledge to current health issues of changing dietary patterns, technological development in food products and nutrition controversies. Recognize economic and public policy implications.
Prerequisite: NUTR 225 with C- or better or NUTR 240 with C- or better
Recommended: Completion of science requirement in Bacc Core
Available via Ecampus
NUTR 319, NUTRITION AND SOCIAL MARKETING, 3 Credits
Emphasizes strategies in promoting products, services or ideas; negotiating, advertising, public policy, consumer service, social marketing, market research, trends and strategies.
NUTR 325, NUTRITION ACROSS THE LIFESPAN, 3 Credits
Identify the nutritional needs and concerns in pregnancy/lactation, infancy, childhood, adolescence, adulthood, and the later years. Explain how the degree or direction of physiological change influences nutrient needs compared to other stages of life.
Prerequisite: NUTR 240 with C- or better and NUTR 241 [C-]
Recommended: Junior standing
Available via Ecampus
NUTR 341, NUTRITION FOR EXERCISE, 4 Credits
Review of the interrelationship between nutrition and exercise, including macronutrient, micronutrient and fluid needs for active individuals. CROSSLISTED as KIN 341/NUTR 341.
Prerequisite: KIN 324 with C- or better and NUTR 240 [C-]
Equivalent to: KIN 341
Available via Ecampus
NUTR 399, SPECIAL TOPICS, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 401, RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 403, THESIS, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 405, READING AND CONFERENCE, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 406, SPECIAL PROBLEMS; PROJECTS, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 407, SEMINAR, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 408, WORKSHOP, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 409, PRACTICUM, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 410, FIELD EXPERIENCE, 1-15 Credits
Supervised work experience with professional-level responsibilities in community agency or business firm. Supplementary conferences, readings, reports. Supervised by agency/firm and instructor. For advanced students. Applications made and approved term preceding enrollment.
This course is repeatable for 50 credits.
Available via Ecampus
NUTR 416, ^CULTURAL ASPECTS OF FOODS, 3 Credits
Regional, ethnic, and religious influences on food patterns; worldwide trends in food practices. Laboratory experience with foods from several cultures.
Attributes: CWIC – Bacc Core, Skills, Writing Intensive Course
Prerequisite: NUTR 235 with C- or better
NUTR 417, HUMAN NUTRITION SCIENCE, 4 Credits
Examines macronutrient biochemistry and nutritional physiology. Reviews the digestion, absorption, transport, storage, metabolism, excretion and functions of carbohydrates, protein, lipids, water and ethanol in humans.
Prerequisite: BB 350 with C- or better or (BB 450 with C- or better and BB 451 [C-])
Recommended: One physiology course
NUTR 418, HUMAN NUTRITION SCIENCE, 4 Credits
Examines the nutritional role of vitamins and minerals in human biochemistry and physiology. Explores digestion, absorption, transport, storage, excretion, functional role and dietary needs of key micronutrients.
Prerequisite: BB 350 with C- or better or (BB 450 with C- or better and BB 451 [C-]) or BB 492 [C-]
Recommended: Biochemistry and physiology
NUTR 423, COMMUNITY NUTRITION, 4 Credits
Meeting nutritional needs in community settings; nutritional status of individuals and groups; programs of public and private agencies and industry; intervention techniques. Roles of community nutritionist.
Prerequisite: NUTR 325 with C- or better
NUTR 430, MEDICAL NUTRITION THERAPY I, 4 Credits
Principles and practices related to implementation and documentation of the nutrition care process in dietetics. Diet-related conditions are addressed during the three-course sequence using lecture, case studies and assessment recitation sessions.
Prerequisite: (BB 350 with C- or better or (BB 450 with C- or better and BB 451 [C-])) and (BI 233 [C-] or BI 332 [C-]) and (BI 242 [C-] or BI 342 [C-]) and (BI 233 [C-] or BI 333 [C-]) and (BI 243 [C-] or BI 343 [C-]) and NUTR 417 (may be taken concurrently) [C-] and NUTR 439 [C-]
NUTR 431, MEDICAL NUTRITION THERAPY 2, 4 Credits
Principles and practices related to implementation and documentation of the nutrition care process in dietetics. Diet-related conditions are addressed during the three-course sequence using lecture, case studies and assessment recitation sessions.
Prerequisite: NUTR 430 with C- or better
NUTR 432, MEDICAL NUTRITION THERAPY 3, 3 Credits
Principles and practices related to implementation and documentation of the nutrition care process in dietetics. Diet-related conditions are addressed during the three-course sequence using lecture, case studies and assessment recitation sessions.
Prerequisite: NUTR 431 with C- or better
NUTR 439, ^COMMUNICATIONS IN DIETETICS, 3 Credits
Theory and practice in food and nutrition communications in dietetics. Experience in nutritional counseling and interviewing, employee training and nutritional education materials development, public speaking, and media presentation strategies.
Attributes: CWIC – Bacc Core, Skills, Writing Intensive Course
Prerequisite: NUTR 325 with C- or better
NUTR 446, MANAGING FOOD AND NUTRITION SERVICES, 4 Credits
Overview of organizational structure, functions of managers in food and nutrition service organizations: human and financial resources, regulatory influences, health care organizations, current issues in operations.
Prerequisite: NUTR 311 with C- or better
NUTR 447, MANAGEMENT OF FOOD SYSTEMS LABORATORY, 3 Credits
Application of theory in managing a university food service as part of a student team: planning, production, projecting resource needs, evaluation of outcomes and financial goals.
Recommended: NUTR 446
NUTR 499, SPECIAL TOPICS IN DIETETICS, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 501, RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 502, INDEPENDENT STUDY, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 503, THESIS, 1-16 Credits
This course is repeatable for 999 credits.
NUTR 505, READING AND CONFERENCE, 1-16 Credits
This course is repeatable for 16 credits.
Available via Ecampus
NUTR 506, SPECIAL PROBLEMS; PROJECTS, 1-16 Credits
This course is repeatable for 16 credits.
Available via Ecampus
NUTR 507, SEMINAR, 1-16 Credits
This course is repeatable for 16 credits.
Available via Ecampus
NUTR 508, WORKSHOP, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 509, PRACTICUM, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 510, FIELD EXPERIENCE: INTERNSHIP, 1-16 Credits
Supervised work experience with professional-level responsibilities in community agency or business firm. Supplementary conferences, readings, reports. Supervised by agency/firm and instructor. Limited to students admitted to degree program. Application made and approved in the term preceding enrollment. No more than 6 credits may be applied to a master's degree program.
This course is repeatable for 6 credits.
Available via Ecampus
NUTR 517, HUMAN NUTRITION SCIENCE, 4 Credits
Examines macronutrient biochemistry and nutritional physiology. Reviews the digestion, absorption, transport, storage, metabolism, excretion and functions of carbohydrates, protein, lipids, water and ethanol in humans.
Recommended: (BB 350 or (BB 450 and BB 451)) and one physiology course
NUTR 518, HUMAN NUTRITION SCIENCE, 4 Credits
Examines the nutritional role of vitamins and minerals in human biochemistry and physiology. Explores digestion, absorption, transport, storage, excretion, functional role and dietary needs of key micronutrients.
Recommended: Biochemistry and physiology
NUTR 523, COMMUNITY NUTRITION, 4 Credits
Meeting nutritional needs in community settings; nutritional status of individuals and groups; programs of public and private agencies and industry; intervention techniques. Roles of community nutritionist.
Recommended: NUTR 325
NUTR 525, ORGANIC FOOD AND HEALTH: EVIDENCE AND CONSUMER PERCEPTIONS, 3 Credits
Overview of organic food including an understanding of the definition, certifications and labeling; basic production comparisons with conventional foods, evidence for comparisons between organic and conventionally produced foods; consumer attitudes and perceptions regarding organic foods.
Available via Ecampus
NUTR 530, MEDICAL NUTRITION THERAPY I, 4 Credits
Principles and practices related to implementation and documentation of the nutrition care process in dietetics. Diet-related conditions are addressed during the three-course sequence using lecture, case studies and assessment recitation sessions.
Recommended: (BB 350 or (BB 450 and BB 451)) and (BI 232 or BI 332) and (BI 242 or BI 342) and (BI 233 or BI 333) and (BI 243 or BI 343) and NUTR 439 and completion or concurrent enrollment in NUTR 417
NUTR 531, MEDICAL NUTRITION THERAPY 2, 4 Credits
Principles and practices related to implementation and documentation of the nutrition care process in dietetics. Diet-related conditions are addressed during the three-course sequence using lecture, case studies and assessment recitation sessions.
Recommended: NUTR 430
NUTR 532, MEDICAL NUTRITION THERAPY 3, 3 Credits
Principles and practices related to implementation and documentation of the nutrition care process in dietetics. Diet-related conditions addressed during the three-course sequence using lecture, case studies and assessment recitation sessions.
Recommended: NUTR 431
NUTR 539, COMMUNICATIONS IN DIETETICS, 3 Credits
Theory and practice of food and nutrition communications in dietetics. Experience in nutritional counseling and interviewing, employee training and nutritional education materials development, public speaking, and media presentation strategies.
Recommended: NUTR 325
NUTR 547, RESEARCH IN NUTRITION & DIETETICS, 3 Credits
Examines research designs and methods including definition of research problems, development of research questions or objectives, critical evaluation of quantitative and qualitative research, and ethical considerations. Emphasizes research in nutrition and dietetics practice. Facilitates development of a capstone research project question or objective to support advancement of the capstone project proposal.
Available via Ecampus
NUTR 548, CAPSTONE LITERATURE REVIEW, 1 Credit
Explores and examines research literature related to nutrition and dietetics practice. Facilitates development of the literature review to support advancement of the capstone research project proposal.
Prerequisite: NUTR 547 with C or better
Available via Ecampus
NUTR 549, CAPSTONE PROPOSAL, 1 Credit
Explores methods for the capstone research project. Focuses on development and presentation of the capstone research project proposal.
Prerequisite: NUTR 548 with C or better
NUTR 551, ADVANCED MEDICAL NUTRITION THERAPY, 4 Credits
This advanced course includes evidence-based practices and standards of care available to address complex scenarios for which medical nutrition therapy is an integral part of patient care. students will build on prior assessment, nutritional diagnostic, implementation, monitoring, evaluation and documentation skills relevant to dietetics practice. Lecture, readings, case studies including professional documentation and expert guests will be used to illustrate medical nutrition therapy addressing topics such as as domestic malnutrition, nutrition support, pediatric nutrition, eating disorders, diabetes and geriatric nutrition.
Available via Ecampus
NUTR 552, FOOD AND NUTRITION PROGRAM MANAGEMENT AND EVALUATION, 4 Credits
Introduction to the evaluation of outcomes and impacts of food/nutrition-related systems, performance, interventions, programs and/or policies. Application of methods used to appraise problems or activities, as well to conceptualize, create, implement and administer evaluations in order to make decisions regarding their outcomes, impacts, efficiency and cost effectiveness. A case study approach across a range of food and nutrition-related public, government and private organizations will introduce the breadth of approaches in such evaluations.
Available via Ecampus
NUTR 553, DIETARY BEHAVIOR AND COUNSELING, 4 Credits
Strategies for navigating dietary behavior using collaborative, patient centered, goal-oriented approaches. Introduces the theoretical framework around dietary behavior and motivational interviewing with methods regarding the language of change and creating client/patient interest in change. Guided practice and focus on development of skills.
Available via Ecampus
NUTR 599, SPECIAL TOPICS IN NUTRITION, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 601, RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 602, INDEPENDENT STUDY, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 603, THESIS, 1-16 Credits
This course is repeatable for 999 credits.
NUTR 605, READING AND CONFERENCE, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 607, SEMINAR, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 609, PRACTICUM, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 610, INTERNSHIP, 1-16 Credits
This course is repeatable for 16 credits.
NUTR 617, ADVANCED MACRONUTRIENT METABOLISM, 3 Credits
Focuses on human macronutrient metabolism. Macronutrient topics include water, carbohydrate, lipid, amino acid/protein, lipid and carbohydrate and energy metabolism. Emphasis is placed on the integration of metabolism at the molecular, biochemical and physiological level. Examines contemporary issues relevant to macronutrient metabolism and human disease.
NUTR 618, ADVANCED MICRONUTRIENT METABOLISM, 3 Credits
Focus is on human micronutrient metabolism. Topics include micronutrients (vitamins and minerals), phytochemicals and mammalian metabolism. Emphasis will be placed on the integration of micronutrient/phytochemical metabolism at the molecular, biochemical and physiological level. Moreover, the class examines contemporary issues relevant to micronutrient/phytochemical metabolism and human disease.
Recommended: NUTR 418 or NUTR 518 and basic knowledge of biochemistry and physiology
NUTR 699, SPECIAL TOPICS IN NUTRITION RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.