A minor in Nutrition and Health is available to students in any degree program. A minimum GPA of 2.00 is required in each course for the minor. A total number of 22 credits are required for the minor including: NH 300, Organic and Biochemistry for Nutrition Sciences; NH 301, Human Nutrition and Health; NH 311, Contemporary Topics in Nutrition; NH 330, Introduction to Food Science; NH 331, Introduction to Food Science Lab; NH 340, Nutrition and Lifecycles; also required are four hours of the following electives: NH 401, Sports Nutrition; NH 402, Community Nutrition; NH 403, Herbs,Supplements & Nutrition; NH 404, Nutrition and Culture; NH 405, Eating Disorders; NH 446, Food Toxicology.
For a checklist of requirements for the minor in Nutrition and Health click here.
Minor Course Descriptions:
NH 300 Organic and Biochemistry for Nutrition Sciences (4)
This course integrates concepts in general, organic and biochemistry as a platform for understanding the relationship between chemical compounds, human physiology and nutrition. Topics will include, but are not limited to, identification, structure and physical properties of organic compounds, carbohydrate, lipid, and protein metabolism, enzymes and protein synthesis.
NH 301 Human Nutrition and Health (4)
Chemical, biological, social, and psychological elements of human nutrition. Constituents of food and their functions in human health and disease. Identical with AHS 301 and HS 301. NH 300 strongly recommended as prerequisite or corequisite.
NH 311 Contemporary Topics in Nutrition (2)
Explores the changing frontier of nutritional sciences and provides the basis for understanding and evaluation of new nutritional information with an emphasis on encouraging individuals to make healthy food/lifestyle choices. Summer semester in odd-numbered years. Identical to HS 311.
Prerequisite: HS 301 or permission of instructor.
NH 330 Introduction to Food Science (3)
Introductory exploration of foods and food science, including the principles and procedure of food selection and preparation.
Prerequisite: NH 300, 301.
Corequisite: NH 331.
NH 331 Introduction to Food Science Lab (1)
Introductory exploration of foods and food science, including the principles and procedure of food selection and preparation.
Prerequisite: NH 300, 301.
Corequisite: NH 330.
NH 340 Nutrition and Lifecycles (4)
This course is designed to develop an awareness of dietary standards and factors affecting dietary patterns, to promote an understanding of the contribution of nutrition to health and well-being throughout the life cycle, and to create a foundation for health promotion and disease prevention during each of life stages.
Prerequisite: NH 300, 301 or instructor permission.
NH 401 Sports Nutrition (2)
Course is directed toward the specific roles of energy and nutrients in physical performance. Topics include ergogenic aids, myths associated with nutritional management of the athlete, appropriate strategies for weight change, unique dietary concerns for females, endurance, vegetarian athletes, hydration. Carbohydrate, protein, and fat metabolism during exercise will be explored.
Prerequisite: NH 301, 330, 331.
NH 402 Community Nutrition (2 to 4)
Explores nutrition issues specific to various populations within the community and incorporates an entrepreneurial approach to improving the public’s nutritional and health status. Introduces community nutrition planning, policies, and resources along with techniques for interviewing and counseling clients.
Prerequisite: NH 301, 330, 331.
NH 403 Herbs, Supplements and Nutrition (2)
Students will be prepared to evaluate the scientific validity of dietary supplements and herbs. Focus will be placed on safety, dosage, and bioavailability of individual supplements and their uses for various conditions. Additional topics include governmental regulation of dietary supplements, legal and ethical issues.
Prerequisite: NH 301, 330, 331.
NH 404 Nutrition and Culture (2)
Critically evaluate the impact and influences of evolution, geography, environment, social structure, and religion on food practices and the human diet. Identify factors that influence current food practices and the influence of culture in what, how, when, and why we eat.
Prerequisite: NH 301, NH 330, NH 331.
NH 405 Eating Disorders (2)
Introduction to eating disorders, correlated issues, and treatment. Anorexia nervosa, bulimia nervosa and binge eating disorder to be examined. Topics include development risk factors, health consequences, prevention and intervention strategies.
Prerequisite: NH 301, 330, 331.
NH 446 Food Toxicology (2)
Introduction to the basic principles of Food and Nutritional Toxicology. Overview of concepts of the dose –response relationships, absorption, metabolism, and elimination of toxicants. Chemicals in foods such as hormones, pollutants, pesticides, food additives, bacterial and fungal toxins will be discussed. USDA Food laws and regulations analyzed.
Prerequisite: NH 301, 330, 331.