College of Agriculture and Life SciencesHuman Nutrition, Foods, and Exercise
OverviewNutrition, foods, and exercise science is a unique field of study that builds on the biological and physical sciences. Human nutrition is directed toward helping people choose food that meets their physiological needs and is consistent with their lifestyles and cultural preferences. Changes in lifestyle and food consumption patterns have created consumer demand for new food products that are shelf stable, require little or no preparation, and are appropriate in nutrition content. These trends have increased the need for food professionals who wish to apply their science background to exploring the nutrient content and chemical and physical properties of foods and food ingredients. Increasing interest in physical fitness and wellness has brought about new professional opportunities in assisting people who want to develop appropriate exercise patterns and make healthy changes in their lifestyle. Many contemporary health issues including obesity, heart disease, and cancer have been associated with a person's food intake and level of exercise. This has led to increasing emphasis on health promotion and disease intervention, and the nutrition or exercise professional has become a member of the health care team. Expanding research by both private and government agencies focusing on the role of nutrition and physical activity in health, growth, and aging has created a demand for graduates at the B.S., M.S., and Ph.D. levels who have a background and interest in laboratory and experimental methods in nutrition, foods and exercise science. The current interest in physical performance in our society has broadened the opportunities for combining expertise in nutrition with exercise and fitness for those with skills in counseling and entrepreneurship. Individuals with a background in food and nutrition are needed to help solve the problems of world hunger and food shortages, and the accompanying loss of human potential. There are five options from which an undergraduate student majoring in human nutrition, foods and exercise may choose: dietetics; science of food, nutrition and exercise; consumer foods; exercise and health promotion; or community and international nutrition. The department participates in the university's Cooperative Education Program and Honors Program (see "Academics" in this catalog). The department offers graduate programs leading to the M.S. and Ph.D. with options in nutrition, foods, community and international nutrition, clinical exercise physiology, nutrition in sports and chronic disease; and muscle function and biochemistry.
Additional courses required for each of the options in human nutrition and foods are listed in the appropriate sections below. DieteticsConsult: C. M. McIntyre The dietetics program prepares you to assume a professional role in a health care, research, or business setting or to go on to graduate school. Clinical dietitians in hospitals and out-patient clinics provide care to individuals with disease-related nutritional problems. Community dietitians may work in health clubs specializing in sports nutrition, in work site wellness programs, or in community programs serving mothers and children, low-income families, or elderly people. Others work for food companies dealing with consumer questions about the nutrient content of food products, or with companies manufacturing nutritional supplements or other medical or health products. Dietitians with management or business interests find positions in food service management in health care facilities, work site, college, or university food service, or hotels and resorts. Dietitians counsel people of all ages, cultural and ethnic backgrounds, and levels of education. The dietetics option fulfills all academic course requirements for a Didactic Program in Dietetics of the American Dietetic Association. Following completion of the B.S. degree, a student must complete a supervised practice to be eligible for the Registration Examination for Dietitians. The supervised practice requirement can be met through an accredited dietetic internship or an Approved Preprofessional Practice Program (AP4). Graduates with the B.S. in Dietetics are eligible to apply for the department's accredited Dietetic Internship.
Science of Food, Nutrition, and ExerciseConsult: C. M. McIntyre This option provides an opportunity for the student who enjoys science and is interested in research to apply this interest to the study of the processes related to the foods we eat and the life functions of the human body. The chief difference between this course of study and others in the department is the greater depth of study in the biological and physical sciences. Upon completion of this option a student is well prepared for graduate work in any area of nutrition, food science, exercise physiology, or related sciences. This option also meets entrance requirements for medical, dental, physical therapy, and veterinary schools. Among the employment opportunities for the graduate with a B.S. degree are entry level positions in research and development with a company manufacturing nutritional, health and exercise, or medical products, in the food industry in food product testing or quality control, or in a position related to clinical exercise physiology. With the growing attention to the role of nutrition and exercise in health promotion and disease prevention, this option is especially appropriate for the student preparing for a career in medicine, physical therapy, or a related health field.
Consumer FoodsConsult: F. D. Conforti Positions held by graduates of this option may include director of a test kitchen, editor of food communications for magazines and newspapers, food research assistant, or public relations consultant for a food company. This option prepares you with an in-depth background of foods and nutrition combined with academic preparation in marketing, communications, and management. Numerous career possibilities with food companies or food promotion in positions that involve communication of food and nutrition information to consumers are open to you on completion of requirements. Field experience or visits to the food industry are very helpful. This curriculum includes a consumer foods tour, conducted each spring, to a major city to visit food professionals in food industries, food product promotion agencies, food retail businesses, government agencies, and television networks. Tours in the past have included visits to Wendy's Headquarters, Center for Disease Control, Big Bear Supermarkets, the Cable News Network (CNN), Coca-Cola, and the Southeastern Dairy Association.
Exercise and Health PromotionConsult: W. G. Herbert This option is designed for the student who is interested in learning how to help people develop a healthy lifestyle through exercise and health promotion. Students will learn how to integrate and apply the principles associated with exercise, nutrition, and health promotion in the prevention and therapeutic treatment of problems related to health. The basic foundation for this option is the set of knowledge, skills, and abilities specified by the American College of Sports Medicine for certification as a Health Fitness Instructor. This major prepares you for an entry level position in the area of wellness - ranging from commercial weight loss programs to wellness programs at the corporate level. Graduates are qualified to take positions in private health clubs, physical fitness centers, corporate and institutional wellness programs, physical therapy clinics, and cardiac rehabilitation programs. Many alumni decide after gaining some work experience to continue your studies at the graduate level in clinical exercise physiology or health education. Select 3 credits from the following basic instruction courses:
Community and International NutritionConsult: W. E. Barbeau The Community and International option in the Department of Human Nutrition, Foods and Exercise gives you a background in basic nutrition sciences and then allows you to gain additional skills in international or community health education. A field study component helps you gain important job experience in planning and carrying out programs, leadership skills, facilitating group meetings, and identifying the health needs of individuals and groups. Community and international nutrition are diverse and exciting areas for those who enjoy working with people and who have initiative and creativity for developing new jobs. Students work with individuals, groups, or the mass media. Clients could be from any socioeconomic or ethnic group depending upon one’s emphasis. Although there is increasing competition for traditional dietetics positions, this option fits those who want to develop skills that make them competitive for non-traditional nutrition positions. Job opportunities are available internationally for those with a bachelor's degree and field experience with private industry with companies such as Smith Kline Beecham and private voluntary groups such as Catholic Relief Services. Other positions are found in the U.S. Peace Corps and with church groups. Jobs in the U.S. are found in public health department programs such as the Women, Infants, and Children's (WIC) Supplementary Food Program, Cooperative Extension, Head Start, government agencies, consumer education, and private businesses such as diet and wellness centers.
Satisfactory ProgressA student will be considered to have made satisfactory progress the degree when he/she has successfully completed HNFE 2014 and CHEM 2514 or CHEM 2535 by the time 72 semester hours have been attempted. Undergraduate Course Descriptions (HNFE)1004: FOODS AND NUTRITIONScientific information applied to current concerns in foods and nutrition as it affects the nutritional health and well-being of humans. (3H,3C) I,II. 1164: GOLF This course will provide basic instruction in the fundamentals of golf. Pass/Fail only. (3L,1C) 1194: TENNIS This course will provide basic instruction in the fundamentals of tennis. Pass/Fail only. (3L,1C) 1214: WEIGHT TRAINING This course is designed to enhance muscular function to enable one to engage in activities requiring greater than normal levels of muscular development. Pass/Fail only. (3L,1C) 1244: VOLLEYBALL This course will provide basic instruction in the fundamentals of volleyball. Pass/Fail only. (3L,1C) 1264: RACQUETBALL This course will provide basic instruction in the fundamentals of racquetball. Pass/Fail only. (3L,1C) 1314: AQUATIC AEROBICS The course will provide basic instruction in the fundamentals of aquatic exercise and water aerobic skills. Pass/Fail only. (3L,1C) 1324: BEGINNING SWIMMING This course will provide basic instruction in the fundamentals of swimming. Pass/Fail only. (3L,1C) 1344: FITNESS SWIMMING The course will provide basic instruction in the fundamentals of American Red Cross fitness swimming. Pass/Fail only. (3L,1C) 1364: EXERCISE AND WEIGHT CONTROL This course will teach the concepts and skills required to use exercise for weight reduction. Each student will assess body fat, activity patterns and diet, and use this information to develop an individual exercise and dietary plan for weight reduction. Pass/Fail only. (3L,1C) 2004: PROFESSIONAL DIETETICS Introduction to the profession of dietetics with emphasis on competencies, preparation, and responsibilities associated with dietetic practice. Overview of the structure of The American Dietetic Association (ADA) and its relationship to the dietetic professional. Discussion of current professional concerns. (1H,1C) II. 2014: NUTRITION ACROSS THE LIFE SPAN Nutritional requirements and related health concerns of pregnant and lactating women, infants, children, adults and the elderly are studied in relation to the physiological and metabolic aspects of pregnancy, lactation, growth and development, maintenance of health, prevention of disease, and aging. 1 year of biology or chemistry required. Pre: 1004. (3H,3C) II. 2224: FOOD SELECTION AND PREPARATION LABORATORY Principles of food preparation and the effect on food quality determined by objective and sensory evaluation. Food choices at the market and consumer consumption and utilization. Pre: CHEM 1035, CHEM 1036. Co: 2234. (3L,1C) I,II. 2234: FOOD SELECTION AND PREPARATION Principles of the selection and preparation of foods with emphasis on the preparation and the effect on flavor, texture, and nutritive properties of food. Pre: CHEM 1035, CHEM 1036. (2H,2C) I,II. 2824: PREVENTION AND CARE OF ATHLETIC INJURIES An introduction to the techniques and principles of athletic training. (1H,3L,2C) I,II. 2974: INDEPENDENT STUDY Variable credit course. 2984: SPECIAL STUDY Variable credit course. 3014: FNW STUDY TOUR Study of emerging career opportunities in industry, government, and other nonprofit agencies, health care, consumer education, and research for students in foods, nutrition or exercise science. Special emphasis on program or product development, evaluation, and marketing as related to a target consumer group. Seminars on campus and at prearranged locations during the two day tour. Junior standing or permission; HNFE majors only. II. (1H,1C) 3025-3026: METABOLIC NUTRITION Study of essential nutrients with emphasis on sources and factors affecting utilization and metabolism. 3025: Transport and utilization of the macro- and micro-nutrients. Metabolism of the macronutrients and interrelationships with each other and the micronutrients (vitamins/minerals) with emphasis on energy metabolism. 3026: Protein and amino acid dietary requirements and evaluation of protein quality. Vitamin/mineral metabolism and interrelationships will be emphasized. Nutrient metabolism, related to several metabolic states and diseases, will be examined. Pre: (2014), (CHEM 2536 or CHEM 2514), (BIOL 2406), (BCHM 2024) for 3025; 3025 for 30 26. 3025: (2H,3C) 3026: (3H,3C) 3025: I; 3026: II. 3034: METHODS OF HUMAN NUTRITIONAL ASSESSMENT Laboratory projects and experiments related to nutrition principles and problems. Pre: 3025. Co: 3026. (1H,3L,2C) II. 3214: FOOD COMMUNICATION AND MEAL MANAGEMENT Effective delivery of food and nutrition concepts through visual and written communication. Methodology studied includes an analysis of the target of the communications; the consumers and the relationship of their resources and meal management skills to effective modes of communication. Pre: 2224, 2234. (2H,3L,3C) II. 3234: SCIENCE OF FOOD Theoretical and experimental study of food components with emphasis on the basic chemical and physical reactions, properties, interactions, and functions in foods. Pre: 2234, (CHEM 2535 or CHEM 2514). (3H,3L,4C) I. 3634: EPIDEMIOLOGIC CONCEPTS OF HEALTH AND DISEASE Designed to give students in the health sciences a basic understanding of the modern concepts regarding health and disease as well as skills in organizing epidemiological data, disease investigation and surveillance. Includes a survey of terms, concepts, and principles pertinent to epidemiology. Lifestyles of populations and the relationships between lifestyles and health status are studied. (3H,3C) II. 3804: EXERCISE PHYSIOLOGY Effects of exercise on physiology: neuromuscular, metabolic, cardiopulmonary. Scientific basis of physical training. Pre: BIOL 2405, BIOL 2406. (3H,3C) I. 3824: KINESIOLOGY The anatomical and biomechanical basis of human motion, with applications for motor skill acquisition, and development and rehabilitative exercises. Pre: BIOL 2406, PHYS 2205. (3H,3C) I. 3864: CONCEPTS OF PREVENTIVE AND THERAPEUTIC EXERCISE Fundamental principles of exercise and health behavior for adults. Focus is on exercise and risk factor modification techniques for promotion of health, prevention of disease, and for disease rehabilitation. (2H,2C) I. 3874: CLINICAL EXERCISE PHYSIOLOGY Pathophysiology, function and exercise in populations with medical considerations. Emphasis on basics of assessment and interpretation for health screening, multi-component physical fitness testing, exercise electrocardiography, therapeutic medications, and supervision in exercise programs designed for disease prevention. Pre: 3864. (1H,3L,2C) II. 4004: SEMINAR IN HNFE: WRITING AND DISCOURSE IN THE MAJOR Focused review of relevant and current literature in selected areas of food, nutrition and exercise. Develop practical strategies for finding research articles on specific topics utilizing a variety of search tools (e.g., library, on-line search engines, etc.). Develop analytical skills to critically assess the significance of published research data. Develop competence in written and verbal presentation of current research in formats suitable for a scientific or a lay audience. Pre: 3025. (3H,3C) 4125-4126: MEDICAL NUTRITION THERAPY Study of nutritional diagnostic, therapeutic and counseling services provided by a registered dietitian. 4125: Emphasis on the relationship between principles of nutritional care and the medical treatment of individuals with selected diseases or clinical problems. 4126 Integration of knowledge of pathophysiology, biochemical, and clinical parameters, medical treatment and nutrition therapy for patients with selected clinical problems/disease states. I,II Pre: 3026, 3034, 3214, BIOL 2406 for 4125; 4125, 2004 for 4126. (3H,3C) 4134: EXPERIENTIAL APPROACH TO NUTRITIONAL THERAPY Use of didactic and experiential methods to learn and apply theories of behavior change in diverse nutrition counseling situations. Pre: Instructor approval. Pre: 4124. (2H,2C) I. 4174: NUTRITION AND PHYSICAL PERFORMANCE Interaction of human nutrition with exercise physiology. Nutritional principles applied to the well being of the athlete and to the optimization of exercise performance. Pre: 1004, 3804. (2H,2C) II. 4224: ALTERNATIVE AND COMPLEMENTARY NUTRITION THERAPIES Critical evaluation of health claims, mechanisms of action, and research literature for a wide variety of unconventional nutrition therapies used for disease prevention and treatment. Practical application of knowledge through completion of problem-based learning projects. II. Pre: 3025. (2H,2C) 4254: EXPERIMENTAL FOODS Experimental study of the functions of ingredients and factors affecting food quality with emphasis on an independent project. Pre: 3234. (1H,3L,2C) II. 4614: INTERNATIONAL NUTRITION IN DEVELOPING COUNTRIES An analysis of the micro and macro determinants of malnutrition and poor quality of life of households in developing countries and of strategies designed to address the problems. Pre: 1004. (3H,3C) I. 4624: COMMUNITY NUTRITION The application of nutrition principles to an analysis of current applied nutrition programs and a study of the political and legislative processes affecting the practice of dietetics. Pre: 2014, 3026. (3H,3C) I. 4634: SOCIO-CULTURAL FOOD SYSTEMS Study of social, cultural, and economic aspects of food systems, using quantitative and qualitative methods to assess nutritional status. Pre: 1004, SOC 3004. (2H,2L,3C) I. 4644: HEALTH COUNSELING Roles, responsibilities, and limitations of the professional health educator in health counseling, guidance and referral, health needs assessment, dynamics of health counseling interaction, and selected counseling techniques such as crisis intervention and value clarification. Junior standing required. (3H,3C) II. 4824: TESTS AND MEASUREMENTS IN EXERCISE SCIENCE This course is designed to provide the student with basic measurement concepts that are needed to apply the principles of measurement and evaluation in exercise management. Emphasis is placed on statistical tools, reliability theory and application, exercise screening, and the assessment and evaluation of physical fitness. Pre: 3874. (3H,3C) II. 4834: APPLICATIONS IN CLINICAL EXERCISE Supervised experience with the Therapeutic Exercise and Community Health Center. Direct Involvement with rehabilitative and preventive exercise and lifestyle programming for cardio-vascular, musculo-skeletal, and other conditions. Exercise leadership, case management, and daily operations. Included seminars, lab experience, and individual meetings with participants and supervisors, related projects. X-grade allowed. Pre: 3874. (9L,3C) 4844: EXERCISE AND NEUROMUSCULAR PERFORMANCE Functional properties of the neuromuscular system. Emphasis placed on the acute and chronic responses of muscle in exercise, rehabilitation and the factors which determine human performance. Special emphasis on the molecular biological factors responsible for skeletal muscle development and differentiation, as well as adaptation to training and disease states, including activation of signal cascades responsible for the changes in muscle performance. Pre: 3804. (3H,3C) II. 4964: FIELD STUDY Variable credit course. 4974: INDEPENDENT STUDY Variable credit course. 4984: SPECIAL STUDY Variable credit course. 4994: UNDERGRADUATE RESEARCH Variable credit course.
College of Agriculture and Life Sciences Programs of Study
Agricultural and Applied Economics | Agricultural and Extension Education | Agriculture and Life Sciences Agriculture Technology | Animal and Poultry Science | Biochemistry | Biological Systems Engineering Crop and Soil Environmental Sciences | Dairy Science | Entomology | Food Science and Technology | Horticulture Human Nutrition, Foods, and Exercise | Plant Pathology, Physiology, and Weed Science |
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