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Nutritional Sciences Courses

Typical Course Sequence

Course Credit Hours
First Year
Principles of Food Production HSPT-121 3
Introduction to the basic principles involved in the preparation of high quality food. Topics include product identification, market forms, varieties, availability, composition, standards of quality, preparation techniques, and function of foods and ingredients. Standard methods of preparation will be introduced. Professionalism in appearance and work habits, self-organization, management, teamwork, and techniques for efficient food production are stressed.***Fee: Lab fee associated with this course** (This course is restricted to HSPS-BS and HSPS-AAS Major students.) Lecture/Lab 6, Credits 3 (Fall, Spring)
First Year LAS Elective 3
Student chooses from a select list of courses to introduce them to the intellectual life of the university, and provide a focus on communication skills to prepare students for future coursework and lifelong learning
General-Organic-Biochemistry I CHMG-111 4
This course is a foundations course in chemistry; no chemistry background is required. Fundamentals include: dimensional analysis; matter and energy; atomic theory; molecular structure; chemical bonding; chemical reactions; solution chemistry, states of matter, reaction rates, equilibrium, and acid/base chemistry. The lecture is complemented by hands-on laboratory exercises with workshop-style problem sessions in which the student will gain experience with basic laboratory techniques: gravimetric, volumetric, thermal and titration analyses, and use these techniques to analyze chemical reactions. The course material will emphasize the relationship between chemistry and modern sociological, nutritional and environmental issues. Lab 3, Lecture 3, Credits 4 (Fall)
College Algebra MATH-101 3
This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. Lecture 3, Credits 3 (Fall, Spring)
Introduction to Psychology PSYCH-101 3
Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology. Lecture, Credits 3 (Fall, Spring, Summer)
First Year Writing 3
Student chooses from a select list of courses (UWRT-150, ENGL-150, ISTE-101) to introduce them to the intellectual life of the university, and provide a focus on communication skills to prepare students for future coursework and lifelong learning
General Education Perspective 4 3
Perspective courses introduce the student to fundamentals of a liberal arts and sciences discipline (methods, concepts, and theories) while addressing specific general education learning outcomes. The student may select from a list of approved courses in each of the perspective disciplines.
Contemporary Nutrition NUTR-215 3
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed. Lecture 3, Credits 3 (Fall, Spring)
General-Organic-Biochemistry II CHMG-112 4
The course covers the foundations of organic chemistry and biochemistry. Fundamentals include organic nomenclature and structure, functional groups including alcohols, carbonyls, amines, and organic reactions. The course then applies functional group chemistry to the study of carbohydrates, lipids, nucleic acids and proteins. The lecture is complemented by laboratory exercises in which the student will gain experienced with organic laboratory techniques. Methods of separating, purifying, and characterizing organic compounds are cov- ered. The lecture/lab course will familiarize students with the relationship between organic chemistry, biochemistry, and modern pharmaceutical, nutritional and environmental issues. (Prerequisites: CHMG-111 or equivalent course.) Lab 3, Lecture 3, Credits 4 (Spring)
General Education Elective 3
General education electives are selected by the student from a listing of approved general education courses.
Summer 1st Year
Co-operative Work Experience NUTR 499 0
Required career related experience. Employment within the food and health industry monitored by the Office of Cooperative Education and approved by the faculty in the Nutritional Sciences program. Designed for the student to be exposed to career opportunities in the industry and gain skills essential to securing employment or acceptance to graduate school. Two co-ops are required for graduation and students typically complete them during the summer. Freshmen begin co-op the summer following their first year studies. Co-op, Credits 0 (Fall, Spring, Summer)
Second Year
Anatomy and Physiology I, Lab MEDS-250 4
This course is an integrated approach to the structure and function of the nervous, endocrine, integumentary, muscular and skeletal systems. Laboratory exercises include histological examination, actual and simulated anatomical dissections, and physiology experiments with human subjects. (Prerequisites: (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or (1001-201 and 1001-202 and 1001-203) or (1001-251 and 1001-252 and 1001-253) or (MEDG- 102 or 1026-213) or NUTR-BS equivalent courses. CHST Multiple Course Prereq 18) Lab 3, Lecture 3, Credits 4 (Fall)
General Education Perspective 1 3
Perspective courses introduce the student to fundamentals of a liberal arts and sciences discipline (methods, concepts, and theories) while addressing specific general education learning outcomes. The student may select from a list of approved courses in each of the perspective disciplines.
Major Electives 6
Courses selected to meet student-specific career goals, chosen in consultation with academic advisor.
Foundations of Sociology SOCI-102 3
Sociology is the study of the social world and socialization processes. Sociologists study the broader picture of how societies are structured and organized through a macro-sociological analysis as well as how individuals create their own social reality symbolically through their interactions with others in a micro-sociological analysis. Students in this course will learn the fundamentals of each approach and come away with a sociological framework which they can critically apply to their own lives. Lecture, Credits 3 (Fall, Spring)
Wellness Education 0
RIT recognizes the need for wellness education in today’s society and offers specifically designed courses to help students develop and maintain a well-balanced healthy lifestyle. The wellness education requirement is designed to assist students in making healthy decisions to support their academic and social interactions in college and beyond. The wellness curriculum provides learning experiences that are an integral part of the educational experience at RIT.
Anatomy and Physiology II, Lab MEDS-251 4
This course is an integrated approach to the structure and function of the gastrointestinal, cardiovascular, immunological, respiratory, excretory, and reproductive systems with an emphasis on the maintenance of homeostasis. Laboratory exercises include histological examinations, anatomical dissections and physiological experiments using human subjects. (Prerequisites: (BIOL-101 and BIOL-102) or (BIOL-121 and BIOL-122) or (1001-201 and 1001-202 and 1001- 203) or (1001-251 and 1001-252 and 1001-253) or (MEDG-102 or 1026-213) or NUTR-BS equivalent courses. CHST Multiple Course Prereq 18) Lab 3, Lecture 3, Credits 4 (Spring)
Major Elective 3
Courses selected to meet student-specific career goals, chosen in consultation with academic advisor.
Introduction to Statistics I STAT-145 3
This course will study the statistical methods of presenting and analyzing data. Topics covered include descriptive statistics and displays, random sampling, the normal distribution, confidence intervals, and hypothesis testing. The statistical software MINITAB is used to reinforce these principles and to introduce the use of technology in statistical analysis. This is a general introductory statistics course and is intended for a broad range of programs. Note: This course may not be taken for credit if credit is to be earned in STAT-205. (Prerequisite: MATH-101 or MATH-171 or MATH-181 or MATH-181A or a math placement exam (MPE) score greater than or equal to 55.) Lecture 3, Credits 3 (Fall, Spring, Summer)
General Education Immersion 1 3
Immersion is a series of three related general education courses. The student-selected nine credit hour requirement supports deeper learning within a focus area. In many cases, an immersion can lead to a Minor with the addition of two courses. All students need to declare an immersion.
General Education Perspective 2 3
Perspective courses introduce the student to fundamentals of a liberal arts and sciences discipline (methods, concepts, and theories) while addressing specific general education learning outcomes. The student may select from a list of approved courses in each of the perspective disciplines.
Summer 2nd Year
Co-operative Work Experience NUTR 499 0
Required career related experience. Employment within the food and health industry monitored by the Office of Cooperative Education and approved by the faculty in the Nutritional Sciences program. Designed for the student to be exposed to career opportunities in the industry and gain skills essential to securing employment or acceptance to graduate school. Two co-ops are required for graduation and students typically complete them during the summer. Freshmen begin co-op the summer following their first year studies. Co-op, Credits 0 (Fall, Spring, Summer)
Third Year
Techniques of Dietetic Education NUTR-333 3
This course prepares Nutrition Management students to counsel and train clients and to give effective and persuasive presentations. Topics include communications methods, learner/ audience analysis, basic learning theory, developing counseling and training materials, as well as designing, making, and evaluating individual and group presentations. As part of the course each student is required to design and give a presentation and to design a self-training module/lesson. (Prerequisites: NUTR-125, MEDG-106, MEDS-250, MEDS-251 and CHMG-112 or equivalent courses.) Lecture 3, Credits 3 (Fall)
General Education Immersion 2 3
Immersion is a series of three related general education courses. The student-selected nine credit hour requirement supports deeper learning within a focus area. In many cases, an immersion can lead to a Minor with the addition of two courses. All students need to declare an immersion.
Major Electives 9
Courses selected to meet student-specific career goals, chosen in consultation with academic advisor.
Wellness Education 0
RIT recognizes the need for wellness education in today’s society and offers specifically designed courses to help students develop and maintain a well-balanced healthy lifestyle. The wellness education requirement is designed to assist students in making healthy decisions to support their academic and social interactions in college and beyond. The wellness curriculum provides learning experiences that are an integral part of the educational experience at RIT.
Life Cycle Nutrition NUTR-554 4
An applied course for the Nutrition Management major regarding the nutritional needs throughout the life cycle. Emphasis is given to nutrition during pregnancy, infancy, early childhood, adolescence, young and middle adulthood, and the elderly. Practicum in facilities delivering nutrition services to these age groups is required. Practicum hours by arrangement. (Prerequisites: Restricted to students with at least 3rd year standing in NUTR-BS that have completed NUTR-125, NUTR-402, 2 co-ops (NUTR-499, 0619-499, 0620-499) and all required sciences (CHMG-112, MEDS-250, MEDS-251, MEDG-106) or equivalent courses.) Lab 1, Lecture 3, Credits 4 (Spring)
General Education Immersion 3 3
Immersion is a series of three related general education courses. The student-selected nine credit hour requirement supports deeper learning within a focus area. In many cases, an immersion can lead to a Minor with the addition of two courses. All students need to declare an immersion.
Major Electives 6
Courses selected to meet student-specific career goals, chosen in consultation with academic advisor.
General Education Perspective 3 3
Perspective courses introduce the student to fundamentals of a liberal arts and sciences discipline (methods, concepts, and theories) while addressing specific general education learning outcomes. The student may select from a list of approved courses in each of the perspective disciplines.
Summer 3rd Year
Co-operative Work Experience NUTR 499 (required only if student has not already completed two co-ops) 0
Required career related experience. Employment within the food and health industry monitored by the Office of Cooperative Education and approved by the faculty in the Nutritional Sciences program. Designed for the student to be exposed to career opportunities in the industry and gain skills essential to securing employment or acceptance to graduate school. Two co-ops are required for graduation and students typically complete them during the summer. Freshmen begin co-op the summer following their first year studies. Co-op, Credits 0 (Fall, Spring, Summer)
Fourth Year
Medical Nutrition Therapy I NUTR-525 3
This course is the first course of a two course series. Review and application of biological metabolism and interrelationships of nutrients, hormones, enzymes and other biochemical substances in humans. Modification of nutritional intake to meet nutritional needs altered by diseases and stress as well as use of alternate methods of feeding (enteral/parenteral) to meet nutritional needs is discussed in depth. This course emphasizes the practical applications of medical nutritional therapy for use with patients/clients. (Prerequisites: This course is restricted to 4th year students in NUTR-BS that have completed NUTR-125, NUTR-402, 2 co-ops (NUTR-499, 0619-499, 0620-499) and all required sciences (CHMG-112, MEDS-250, MEDS-251, MEDG-106) or equivalent courses.) Lecture 3, Credits 3 (Fall)
Senior Project (WI) NUTR-560 3
This is a capstone course requiring students to integrate the skills and knowledge from other courses by conducting research into an area of profession interest. The project incorporates gathering primary data, assessing and summarizing the data, and drawing conclusions from the data. Secondary goals include project management, working with organizations that will support the primary research, experiencing Human Subject Research (HSRO) processes, gathering secondary research, and meeting RIT’s Writing-Intensive-Program requirement. Credits 3 (Fall).
Nutrition and Integrative Medicine NUTR-510 1
This class offers students in the Nutrition Management major an overview of controversial and accepted alternative diet therapies, basic medicine guidelines, and vitamin/mineral supplementation. (Prerequisites: Restricted to students with at least 3rd year standing in NUTR-BS that have completed NUTR-125, 2 co-ops (NUTR-499, 0619-499, 0620-499) and all required sciences (CHMG-112, MEDS-250, MEDS-251, MEDG-106) or equivalent courses.) Lecture 1, Credits 1 (Fall)
General Education Elective 3
General education electives are selected by the student from RIT’s listing of approved general education courses.
Free Electives 9
Any course outside of the Nutritional Sciences major can be taken as a free elective. Common free electives include Sports Nutrition, Coaching Healthy Behaviors, Sports Physiology and Foods of the World.
Major Electives 6
Courses selected to meet student-specific career goals, chosen in consultation with academic advisor.
Community Nutrition NUTR-550 3
Study of current nutrition issues and delivery of food and nutrition services in the community. The course is designed to allow senior level students to acquire skills necessary to deliver services in the public health and private sector markets. Individual practicum in community facility is required and arranged by the instructor. All students will also participate in industry related research to identify innovative and effective delivery strategies for nutrition services and will have the opportunity to accomplish peer dissemination of their previously completed individual research project at an industry conference. (Prerequisites: NUTR-525 or equivalent course.) Lab 4, Lecture 2, Credits 3 (Spring)
Total Semester Credit Hours 123
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