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NUTR 141 Introduction to Foods (5) NSc
Examines how foods are used by different people and cultures to deliver nutrients and energy. Explores the evolution of the global food supply, food preparation techniques, food patterns, and eating habits as they relate to diets, nutrition, and personal and public health. Offered: A.

NUTR 200 Nutrition for Today (4) NSc
Examines the role of nutrition in health, wellness, and prevention of chronic disease. Topics include nutrients and nutritional needs across the lifespan, food safety, food security, wellness, body weight regulation, eating disorders, sports nutrition, and prevention of chronic disease. Offered: AWSp.

NUTR 202 Research Methods in Food Systems, Nutrition, and Health (5) NSc, RSN
Explores methodological approaches used to study food systems, nutrition, and health including quantitative, qualitative, and mixed methods research. Discusses cross-cutting issues including research ethics, equity, and power dynamics of knowledge production as they relate to food systems. Recommended: NUTR 200. Offered: W.

NUTR 241 Culinary Nutrition Science (5) NSc
Explores the science of how physical and chemical forces transform raw food ingredients into dishes with sensory appeal. Students gain a better understanding of the fundamentals of food science. Introduces techniques used to evaluate the sensory attributes of food products. Cannot be taken for credit if credit has already been earned for NUTR 441. Offered: WSp.

NUTR 290 Special Topics in Food Systems, Nutrition, and Health (1-5, max. 10)
Study of topics to address the latest developments in food systems, nutrition, and health.

NUTR 302 Food Systems: Harvest to Health (5) NSc/SSc
Examines the many facets of the modern food supply from production and processing to distribution, marketing, and retail. Systems approach to foods studies considers geopolitical, agricultural, environmental, social, and economic factors along the pathway from harvest to health. Prerequisite: NUTR 200. Offered: ASp.

NUTR 303 Food Systems: Individual to Population Health (5) SSc/NSc
Examines the food environment in the local community from the public health perspective. Explores where people get their food, what influences this decision, and various aspects of the local food movement, including access to healthy food, urban agriculture, farmers markets, and other public health nutrition initiatives. Includes a weekly discussion section. Prerequisite: NUTR 200. Offered: W.

NUTR 310 Nutrition and the Life Course (4) NSc
Explores nutrient needs from infancy through adolescence and adulthood, including the physiological basis of nutrient requirements and the genetic, social, and environmental influences on food choices and nutrition status. Uses an evidence-based approach to assess the impact of nutrition across life stages and ways to improve population health by improving nutrition. Prerequisite: NUTR 200. Offered: Sp.

NUTR 312 Food System Sustainability and Resilience (3) NSc/SSc
Explores concepts of sustainability and resilience as used today in the study and management of food production systems. Emphasizes a systems-thinking approach to assessing current and future challenges and resilience in the face of stresses and shocks. Covers complex dynamics between biological and geophysical aspects of food production systems in the context of nourishing a growing population, evaluation of co-benefits and tradeoffs. Recommended: introductory coursework in food systems or sustainability. Offered: jointly with ENVIR 312; Sp.

NUTR 341 Exploration of Multisensory Dining (3) NSc
Critically evaluates, through the study of research and practical applications, the multisensory relationship between our brains and the food we consume.

NUTR 390 Food Seminar (1, max. 3)
Examines current food, culinary, and food system issues from production, processing, and marketing to consumption, nutrition, and health. Includes diverse perspectives from producers, processors, public health professionals, and relevant research. Credit/no-credit only. Offered: WSp.

NUTR 400 Food Systems, Nutrition, and Health Seminar (1, max. 4) SSc
Examines emerging issues in food systems, nutrition, and health as they relate to personal and public health. Reviews evidence in the context of food systems and health policy. Credit/no-credit only. Offered: AW.

NUTR 402 Food Systems Modeling and Analysis (5)
Provides a foundation in methods of modeling and analysis used to study food systems. Production, consumption, carrying capacity, food shed analyses, life cycle assessment, system dynamics, and integrated modeling will be addressed. Learn what types of questions are best addressed through modeling approaches, the methods used to conduct food systems models, and the data required to complete the analyses. Prerequisite: NUTR 302 and NUTR 303. Offered: A.

NUTR 405 Physical Activity in Health and Disease (3) NSc
Impact of physical activity on individual and public health. Overview of physiological adaptations to activity, exercise prescription, exercise epidemiology, and prevention of chronic diseases. Public health recommendations for activity in the U.S. population, and the effects of the built environment on activity. Prerequisite: either BIOL 118 or BIOL 220. Offered: A.

NUTR 406 Sports Nutrition (3) NSc
Covers the essentials of human nutrition that improve and sustain optimal performance for sport and exercise. Discusses the effect of eating disorders (in both male and female athletes), weight management, and sport nutrition resources. Prerequisite: NUTR 200. Offered: Sp.

NUTR 411 Introduction to Nutritional Epidemiology (3) RSN
Impact of diet on health and the prevention of obesity, diabetes, cardiovascular disease, and other non-communicable diseases. Examines diet-health relationships; social, environmental, and economic factors in eating behavior; and evidence base behind dietary guidelines. Draws on seminal and recent research in nutrition science and uses examples from recent media coverage. Prerequisite: NUTR 200. Offered: Sp.

NUTR 412 United States Food Systems Policy (5) SSc
Offers a broad introduction to food and nutrition policies in the United States and their impacts on population health. Real-world controversies and debates used to illustrate policy principles, research tools, and policy analysis. Includes topics on public health nutrition, food policy related to population health, and food security. Prerequisite: NUTR 302. Offered: AW.

NUTR 413 Sustainable Food Systems in Italy (5) SSc, DIV
Conducted in Italy as part of a study abroad program run by the School of Public Health. Covers broad array of forces that affect the extent to which our food systems are sustainable using illustrative comparisons between the U.S. and Italy. Considers actions that might be taken to improve sustainability. Offered: S.

NUTR 415 Body Weight and Size Inclusivity: Clinical, Behavioral, and Societal Perspectives (5) SSc, DIV
Explores the systemic, inequitable, and unjust ways in which bodies are oppressed and stigmatized in the name of health, particularly among marginalized groups and amidst the intersections of socially constructed identities. Students learn how weight stigma affects health while exploring the evidence for size-inclusive approaches to health and well-being. Prerequisite: NUTR 200. Offered: W.

NUTR 420 Global Nutrition: Challenges and Opportunities (3) SSc
Examines global dimensions of malnutrition, its assessment and classification, and global policies and programs to improve nutritional status in developing countries. Emphasizes global consequences of poor nutrition on health, cognition, and development with a focus on the first 1,000 days from conception to age two. Prerequisite: NUTR 200. Offered: A.

NUTR 440 Economics of Sustainable Food Systems (5) SSc, RSN
Analyzes the choices of food consumers, retailers, wholesalers and traders, producers, and suppliers, and how they lead to individual and societal wealth, health, and environmental outcomes. Applies economic models of consumer preferences, competitive markets, and trade to explain market power, climate change, agricultural pollution, overfishing, and groundwater shortages. Prerequisite: either ECON 200, FISH 230/ECON 230, or ESRM 235/ECON 235/ENVIR 235. Offered: jointly with ESRM 440/FISH 440; A.

NUTR 441 Food and Culinary Science (3)
Studies the scientific principles behind culinary techniques, with emphasis on sensory evaluation. Prerequisite: NUTR 200; either CHEM 120 or CHEM 142; and either CHEM 220 or CHEM 237. Offered: S.

NUTR 446 Food Safety and Health (3)
Presentation of emerging issues in food safety and toxicology, microbiology, sustainable agriculture, and biotechnology. Examines both domestic and global pressures on the food supply. Examines international and national polices that promote regional solutions for a safe food supply and access to nutritious foods. Offered: W.

NUTR 465 Nutritional Anthropology (3) SSc/NSc
Examines the interrelationships between biomedical, sociocultural, and ecological factors and their influence on the ability of humans to respond to variability in nutritional resources. Topics covered include diet and human evolution, and nutrition-related biobehavioral influences on human growth, development, and disease resistance. Prerequisite: BIO A 201. Offered: jointly with BIO A 465.

NUTR 490 Special Topics in Food Systems, Nutrition, and Health (1-5, max. 10)
Study of topics to address the latest developments in food systems, nutrition, and health.

NUTR 493 Food Systems Capstone (6)
The Food Systems Capstone is a culminating academic endeavor for students majoring in Food Systems, Nutrition & Health. The capstone provides students with an opportunity to apply knowledge and skills acquired in their courses to a specific food systems problem or issue. Emphasizing systems thinking, the capstone experience will explore solutions to real world issues through focused study and under the direction of a faculty member. Prerequisite: NUTR 302; NUTR 303; and NUTR 402 Offered: WSp.

NUTR 495 Undergraduate Internship (1-5, max. 15)
This is a Credit/No Credit course, taken for variable credits, in which you have the opportunity to earn credit for academic work associated with an internship experience. It is intended to be both practical and educational. Through active participation and completion of assignments, you will reflect on your internship experience and identify how it relates to your coursework, college experience, identity, career readiness, and future. Credit/no-credit only. Offered: AWSpS.

NUTR 499 Undergraduate Research (1-5, max. 10)
Independent study and research supervised by a faculty member with appropriate academic interest. Credit/no-credit only. Offered: AWSpS.

NUTR 500 Food Systems, Nutrition, and Health Seminar (1, max. 4)
Examines emerging issues in food systems, nutrition, and health as they relate to personal and public health. Reviews evidence in the context of food systems and health policy. Credit/no-credit only. Offered: AW.

NUTR 505 Physical Activity in Health and Disease (3)
Impact of physical activity on individual and public health. Overview of physiological adaptations to activity, exercise prescription, exercise epidemiology, and prevention of chronic diseases. Public health recommendations for activity in the U.S. population, and the effects of the built environment on activity. Recommended: human physiology. Offered: jointly with EPI 502.

NUTR 511 Survey of Advanced Nutrition (2-3)
Advanced introduction to nutritional sciences. Topics include macronutrient and micronutrient metabolism, energy balance and obesity, nutrient utilization in physical activity, nutritional needs and recommendations throughout the lifecycle, and the relationships between nutrition and atherosclerosis, diabetes, and cancer risk. Offered: A.

NUTR 512 United States Food Systems Policy (3)
Offers a broad introduction to food and nutrition policies in the United States and their impacts on population health. Real-world controversies and debates used to illustrate policy principles, research tools, and policy analysis. Includes topics on public health nutrition, food policy related to population health, and food security. Recommended: graduate student standing.

NUTR 513 Food and Society: Exploring Eating Behaviors in a Social, Environmental, and Policy Context (2)
Socio-cultural, environmental, and policy factors interact with biological and psychological characteristics to influence the foods we eat, and when, where, and how we eat them. Uses contemporary readings, films, and critical discussion to explore these macro-scale influences on food, nutrition, and eating behavior. Offered: A.

NUTR 514 Sustainable Food Systems for Population Health (3)
Explores linkages between sustainable food systems and population health. Introduces foundational public health concepts, and describes food production, supply chains, environments, consumption, and waste. Explores multiple domains of sustainability - environmental, economic, social, and health. Topics include sustainability, resilience, equity, justice, sovereignty, complexity, and interprofessional collaborations within food systems. Offered: Sp.

NUTR 515 Body Weight and Size Inclusivity: Clinical, Behavioral, and Societal Perspectives (3)
Explores the systemic, inequitable, and unjust ways in which bodies are oppressed and stigmatized in the name of health, particularly among marginalized groups and amidst the intersections of socially constructed identities. Students learn how weight stigma affects health while exploring the evidence for size-inclusive approaches to health and well-being. Recommended: introductory course in nutrition. Credit/no-credit only. Offered: W.

NUTR 520 Nutrition and Metabolism I (4)
Provides an in-depth overview of the digestion, absorption, and metabolism of macro- and micro-nutrients. Focuses on dietary patterns and nutrient imbalances and how they relate to physiological systems and health outcomes. Recommended: undergraduate course work in biochemistry; anatomy; and physiology. Offered: A.

NUTR 521 Nutrition and Metabolism II (4)
Provides in-depth overview of the digestion, absorption, and metabolism of macro- and micro-nutrients. Focus on micronutrients (vitamins and minerals). Dietary patterns and nutrient imbalances and how they relate to physiological systems and health outcomes. Second of a two-course series. Recommended: undergraduate course work in biochemistry; anatomy; and physiology. Offered: W.

NUTR 526 Maternal and Pediatric Nutrition (3)
Examines the influence of maternal, infant, children, and adolescents' nourishment, feeding dynamics, and eating behaviors on growth, development, and health in both individual and population-based environments. Includes nutrition assessment, critical evaluation of normative data, and evidence-based clinical and community nutritional care, family-centered care, and programs. Recommended: undergraduate coursework in human nutrition and human physiology.

NUTR 529 Nutrition Research Design ([1-3]-, max. 3)
Critical review of selected nutrition literature. Evaluation of experimental design, research protocols, data analyses, and data presentations. Credit/no-credit only.

NUTR 531 Public Health Nutrition (3/6)
Offers an introduction to the process of applying the science of nutrition, public health and epidemiology to improve the health of populations and assure access to a safe and nutritious food supply. Through active engagement with a real world public health client, students perform functions of public health: assessment, program planning, policy development, implementation, and evaluation. Recommended: upper-level or graduate coursework in nutritional science, public health, and epidemiology. Offered: A.

NUTR 532 Fieldwork in Public Health Nutrition (1-12, max. 12)
Experience and service learning in organizations that plan, deliver, and promote population-based nutrition education and nutrition services. Prerequisite: nutritional sciences graduate student and permission of instructor. Credit/no-credit only. Offered: AWSpS.

NUTR 536 Nutrition Education Principles and Practice (2)
Examines theory-based design and delivery of nutrition education, including conducting needs assessments and developing lesson plans, activities, visual aids, and evaluation material. Explores design features of written, oral, and technology-based nutrition education materials and initiatives. Addresses differing learning styles, cultural groups, and literacy levels.

NUTR 537 Laboratory Rotation (1-4, max. 6)
Exposure to research being conducted in the laboratories of the graduate nutrition faculty. Provides hands-on experience in laboratory research. Introduces the student to ongoing research for preparation of dissertation topics. Prerequisite: permission of instructor. Credit/no-credit only. Offered: AWSpS.

NUTR 545 Food Safety and Health (3)
Presentation of emerging issues in food safety, sustainable agriculture, and biotechnology. Examines both domestic and global pressures on the food supply. Examines international policies that promote regional solutions for a safe food supply and access to nutritious foods.

NUTR 555 Nutrition in Developing Countries (3)
Provides a comprehensive overview of nutrition transition and nutritional status in low- and middle-income countries (LMIC), focusing on the importance of nutrition in assuring optimal child growth and development. Offered: jointly with G H 555.

NUTR 558 Foundations of Dietetics (1)
Introduces dietetic concepts, values, and ethics. Dietetic professional expectations in the areas of ethics, professional goal setting, reflective learning, evidence-based practice, and nutrition care are presented. Recommended: enrolled in Graduate Coordinated Program in Dietetics. Credit/no-credit only.

NUTR 559 Orientation to Clinical Dietetics Practice (3)
Provides an orientation to dietetics in clinical settings, including the nutrition care process and integration of evidence-based practice. Offered: A.

NUTR 560 Nutritional Counseling for Chronic Disease (1-3)
Examines nutritional intervention strategies and counseling skills that pertain to chronic disease prevention and management. Builds knowledge and skills needed to create appropriate care plans and counseling strategies designed to meet individual client assessment/counseling situations. Offered: Sp.

NUTR 561 Graduate Coordinated Program in Dietetics Practice Experience (1-10, max. 35)
Focuses on the competencies for entry-level practice in dietetics. Includes supervised practice experience in wellness, public heath, food services, ambulatory care, and clinical care. Recommended: enrolled in Graduate Coordinated Program in Dietetics. Credit/no-credit only. Offered: AWSpS.

NUTR 562 Nutrition and Chronic Disease (4)
Epidemiology/pathophysiology of chronic disease related to nutrition (e.g., obesity, cardiovascular disease, osteoporosis, hypertension, diabetes). Examines nutritional risk/protective factors in relation to public health, individual nutrition, and clinical intervention. Prerequisite: physiology, biochemistry. Offered: Sp.

NUTR 563 Nutrition in Acute Care (4)
Assessment of the nutritional demands and hypermetabolic response of trauma, surgery, organ failure, burns, AIDS, and neoplastic disease. Examines specialized nutritional support and substrate requirements in the acute care setting. Prerequisite: either NUTR 562 or permission of instructor. Offered: A.

NUTR 590 Special Topics in Nutritional Science (1-4, max. 4)
Examines emerging issues in nutrition. Reviews the evidence and potential policy implications. Prerequisite: permission of instructor. Credit/no-credit only.

NUTR 595 Nutrition Master's Practicum (1-12, max. 12)
Supervised practice experience providing students an opportunity to learn how nutritional sciences are applied to public health settings and in the formulation and application of public health policy. Prerequisite: NUTR 520; NUTR 521; NUTR 531; and EPI 511. Credit/no-credit only. Offered: AWSpS.

NUTR 596 Nutrition Practice Capstone (1-10, max. 25)
Applies and extends students' nutritional sciences, dietetics, or public health knowledge and skills to a practice-focused problem or question with the completion of a mentored capstone project and report. Credit/no-credit only. Offered: AWSpS.

NUTR 600 Independent Study or Research (*-)
Credit/no-credit only. Offered: AWSpS.

NUTR 700 Master's Thesis (*-)
Credit/no-credit only. Offered: AWSpS.

NUTR 800 Doctoral Dissertation (*-)
Credit/no-credit only. Offered: AWSpS.