Nutrition (NTR) Courses
NTR 3043. Nutrition Education and Communication for Health Professionals. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. Introduces the fundamentals of nutrition education, including traditional and developing models and theories of learning for promoting good nutrition and health. Students will develop a basic understanding of consumer trends in food, nutrition, and health and effective communication skills to promote a healthy lifestyle. (Formerly NDT 3363. Credit cannot be earned for both NDT 3363 and NTR 3043.). Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 3053. Foundations of Maternal and Child Health and Nutrition. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. This course is an introduction to the historical perspective of maternal and child health, emphasizing nutritional recommendations during preconception, pregnancy, lactation, early infancy, and childhood. Students will gain an understanding of the federal programs that support women, infants, and children and explore career opportunities. Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 3073. Nutrition Matters: Food Systems from Farm to Fork. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. Students will gain a scientific foundation for understanding what we eat matters, farm to fork, and the tools and skills to make healthy food choices to promote good health and prevent chronic disease. (Formerly NDT 2323. Credit cannot be earned for both NDT 2323 and NTR 3073.). Course Fee: LRHC $10; STHC $18.
NTR 4031. Exploring Cultural Foods Through Cooking Lab. (0-3) 1 Credit Hour.
Prerequisite: NDT 2043 or equivalent. Corequisites: NTR 4032. This course is intended to develop foundational food preparation and culinary skills through the exploration of traditional foods, ingredients, and recipes from diverse cultures. Course Fee: LRHC $10; STHC $6; DNMF $225.
NTR 4032. Exploring Cultural Foods. (2-0) 2 Credit Hours.
Prerequisite: NDT 2043 or equivalent. Corequisites: NTR 4031. This course is designed to evaluate social determinants of food choices and the meaning of food in the context of various cultures, as they contribute to the establishment of a cultural identity. (Formerly NTR 4033. Credit can only be earned for one of the following: NTR 4032 or NTR 4033.). Course Fee: LRHC $10; STHC $12.
NTR 4043. Chronic Disease Assessment for Nutrition Professionals. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. This course examines major chronic and nutrition-related diseases, including obesity, cardiovascular disease, and others. Students will use critical thinking skills to assess dietary intake, anthropometric data, and health histories to identify risks and design nutrition interventions for disease prevention and health promotion. (Formerly titled "Nutrition, Chronic Disease and Health Behavior".). Course Fee: LRHC $10; STHC $18.
NTR 4053. Nutrition and Healthy Aging. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. This course reviews aging theories and the pathophysiology of aging while focusing on the nutritional needs of older adults. Nutritional status assessment and management of age-related diseases will be explored. Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 4063. Nutrition for Pregnancy and Lactation. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. Overview of nutrition issues affecting pregnant and postpartum women, females of reproductive age, infants, and toddlers through two years of age. The course will integrate public health practice and policy recommendations with evidence-based clinical practice guidelines to provide a comprehensive view of maternal and infant nutrition issues from a public health perspective. Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 4073. Pediatric and Adolescent Nutrition. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. Overview of nutritional needs of preschool-aged children in early childhood through adolescence. Relevant conditions, such as food allergies, obesity, and eating disorders, will be discussed as well as the influence of parents, schools, media, and the community will be examined. Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 4083. Introduction to Translational Research Methods In Nutrition. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. This course discusses the implication of translational research in the nutrition field. Students will be able to select appropriate methods of data collection and analysis for given nutrition-related problems. Critical evaluation of research and ethics in research will be required. Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 4093. Applied Sports Nutrition for Performance and Recovery. (3-0) 3 Credit Hours.
Prerequisite: NDT 2043 or equivalent. This course explores the role of nutrition in athletic performance, recovery, and overall health. Topics include meal timing, ergogenic aids, circadian rhythms, sleep's impact on recovery, and others. Students will engage in lectures, literature reviews, presentations, and personalized nutrition planning projects to develop a functional understanding of sports nutrition, exercise metabolism, and long-term wellness. (Formerly titled: "Personal Nutrition for Sport Performance and Health".). Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 4313. Public Health Nutrition and Policy. (3-0) 3 Credit Hours.
Concepts in nutritional epidemiology and public policy, and community-based interventions, resources, and research. Nutrition and Dietetics and Nutrition and Health pre-CPD majors may not register for this course. Course Fee: LRHC $10; STHC $18; DL01 $75.
NTR 4333. Dietary Supplements and Functional Foods. (3-0) 3 Credit Hours.
The fundamentals of complementary and alternative medicines, dietary supplements, ergogenics, herbs, and functional foods, and issues related to their use in health and physical performance. Nutrition and Dietetics and Nutrition and Health pre-CPD majors may not register for this course. Course Fee: DL01 $75; LRHC $10; STHC $18.
NTR 4933. Internship in Public Health Nutrition. (0-0) 3 Credit Hours.
Prerequisite: Prior completion of NDT 2043; students must have a cumulative grade point average of 3.00 on a 4.00 scale, or greater, and must be within 9 semester credit hours of graduation. The internship provides an opportunity to gain experience in a public health nutrition-related agency. Opportunities will be coordinated with a faculty advisor. Course Fee: LRHC $10; STHC $18; DNPF $60.
