2014 – 2015
Office of Admissions
Emil H. Messikomer Hall
100 W. Rosedale Avenue
West Chester, PA 19383
Revised September 2014
(Department name effective July 1, 2012)
207 Sturzebecker Health Sciences Center
Jeff Harris, Chairperson
PROFESSORS: Harris, Lacey
ASSOCIATE PROFESSORS: Gilboy, Walz
ASSISTANT PROFESSORS: Christaldi, Davidson, Monahan-Couch, Pazzaglia
Required courses: NTD 303 and 309
Any 12 credits of NTD courses tailored to students’ needs. Strong recommendations include NTD 200, 300**, 301, 302, 420, 422, 435, or other NTD elective courses that can be taken in consultation with the department’s minor adviser.
A grade of C or better is required in each course.
**NTD 300 was developed for physical education majors.
200 Nutrition and Culture (3) This course will examine the relationship of food and nutrition to multicultural practices, origins of traditional food preparation, contemporary consumption habits, and disease incidence among the majority and minority populations within the United States.
Diverse communities course
205 Principles of Food Selection and Preparation (3) Nutritionally based study of the basic principles of food selection and preparation with an emphasis on food safety. Comparative study and integration of convenience food and traditionally prepared food. COREQ: NTL 205.
NTL 205 Principles of Food Selection and Preparation Laboratory (2) Nutritionally based experience. Planning and preparation of convenience and traditionally prepared food. PREREQ or COREQ: NTD 205.
300 Nutrition Pedagogy (3) This course provides the knowledge and skills necessary to develop and teach K-12 nutrition education lessons and curricula.
301 Consumer Nutrition (3) Consumer approach to the roles foods and nutrition play in improving the quality of our lives - socially, physically, mentally, and emotionally.
302 Vegetarian Nutrition (3) This course will apply basic human nutrition principles to plant-based dietary approaches, addressing both the health-promoting aspects of vegetarianism and concerns about nutritional adequacy at all stages of the life cycle. A variety of vegetarian food preparation methods will be demonstrated, and students will participate in meal planning as well as taste-testing recipes.
303 Introductory Principles of Human Nutrition (3) This course introduces students to the biochemical, physiological, and microbiological basics of human nutrition. Topics include dietary guidelines; digestion, absorption, metabolism, and use of carbohydrates, lipids, and proteins; food sources and functions of vitamins and minerals; and the relationship between nutrition and health.
309 Nutrition Through the Life Cycle (3) A study of nutritional needs and dietary concerns of people from conception to old age. PREREQ: NTD 303.
310 Nutrition Research (3) This course focuses on the process of research and statistical analysis and interpretation as it relates to nutrition and dietetics. Topics such as the foundation and ethics of research, research questions and hypotheses, research designs, statistical analysis and interpretation, evidence analysis, systematic reviews, and evidence-based practice will be addressed. Practical projects will be assigned, such as article analysis, a small research project, and data analysis using SPSS. Competence in reading, understanding, and analyzing research articles is the main goal of the course. PREREQ: MAT 121; NTD 309.
311 Current Topics in Dietetics (2) This course addresses timely and current topics in dietetics in an evidence-based way. Different topics are covered as they have current relevancy. PREREQ: NTD 309.
312 Food Science (3) A study of the chemical, physical, and biological characteristics of food and the effects that processing, storage, and preservation have on its structure, composition, palatability, and nutritive value. Sensory evaluation techniques and application of the scientific method are integral to the course. PREREQ: CHE 230 (C or better); NTD/NTL 205; NTD 303.
320 Strategies in Dietetics Education (3) Practical study of theories of teaching and learning, health behavior change, program planning, and educational strategies as they relate to the field of dietetics. Presentation preparation and delivery will also be covered. PREREQ: NTD 309.
409 Professional Skills in Dietetics (3) A focus on the development of nutrition counseling and communication/media technology skills. An appreciation of multiculturalism will be promoted. A familiarization with dietetics-related professional organizations, graduate school opportunities, and dietetic internships will be provided. Assistance with the dietetic internship and graduate school application process will be given. PREREQ: NTD 309.
Writing emphasis course
410 Quantity Food Production (3) A basic course in quantity food production. Emphasis is placed on the essentials of operating a foodservice facility - menu planning, purchasing, storage, issuing, food production, service, distribution, quality control, and food safety. PREREQ: BIO 100 and 204 (C or better), and NTD/NTL 205.
411 Advanced Human Nutrition I (3) In-depth examination of the digestion, transport, and metabolism of carbohydrates, lipids, and proteins. Special emphasis is placed on metabolic interrelationships and hormonal control of the three processes mentioned above. PREREQ: BIO 100, 259, 269 (C or better); CHE 230 and 310 (C or better); NTD 309.
412 Advanced Human Nutrition II (3) In-depth examination of the digestion, transport, and metabolism of vitamins, minerals, and water. Special emphasis is placed on digestive and metabolic interrelationships and hormonal control. PREREQ: NTD 411 or concurrent.
413 Medical Nutrition Therapy I (3) This course covers nutritional assessment, drug-nutrient interactions, nutritional therapy in diseases of infancy and childhood, gastrointestinal diseases, diseases of the liver and gallbladder, and surgery. PREREQ: NTD 412.
414 Medical Nutrition Therapy II (3) This course covers nutritional therapy in coronary heart disease and hypertension, diabetes mellitus, renal disease, cancer, and disabling diseases. PREREQ: NTD 412.
415 Community Nutrition (3) A study of the community nutrition programs and services at all levels of development. Course covers nutrition program planning, implementation, and evaluation; socioeconomic and cultural context of programs and services; an examination of the political and legislative process as it relates to nutrition legislation; and the role of the community nutritionist. PREREQ: NTD 320.
416 Foodservice and Nutrition Systems Management (3) A study of the organization and administration of foodservice systems and the functions and responsibilities specific to management: decision making, planning, organizing, staffing, leading, and controlling. Management of human resources, food, materials, capital, facilities, and markets as related to various hospitality systems will be examined. PREREQ: NTD 410.
417 Foodservice and Nutrition Systems Management II (3) A study of the organization and administration of foodservice and nutrition systems as well as the functions and responsibilities specific to management: controlling facilities, budgeting, facilities planning and design, buying and installing foodservice equipment, and marketing. Management of human resources, food, materials, capital, facilities, and markets as related to various hospitality systems will be examined. PREREQ: NTD 410.
420 Perspectives on Obesity (3) This course explores the prevalence, origins, assessment, treatments, policy issues, and preventive strategies relative to obesity. Eating disorders are introduced with special emphasis on binge eating.
422 Nutrition for Health, Fitness, and Sport (3) Study of nutrition and its effects on health, development, and performance; sound nutrition guidelines for optimal health and physical performance; energy and energy pathways as keys to physical activity; nutrients relative to health and physical performance; dining away from home; substances proposed to enhance performance; body composition and weight control. PREREQ: NTD 303 or permission of instructor.
435 Nutrition Workshop (3) Special workshops on contemporary nutrition and dietetics-related problems and issues. Topics announced at time of offering. This course may be taken again for credit.