Human Nutrition, Foods, and Exercise
Head: Matthew W. Hulver
Professors: K. P. Davy, P. A. Estabrooks, M.W. Hulver, S. M. Hutson, J. W. Rankin, and J. H. Williams
Associate Professors: W. E. Barbeau, B. M. Davy, D. J. Good, R. W. Grange, D. Liu, E. M. Schmelz, E.L. Serrano, Y. H. Ju, and J. Zoellner
Assistant Professors: F. Almeida, Z.Cheng, M. Frisard, S. Harden, V. Hedrick, J. L. Hill, and V. Kraak
Senior Instructor: C. B. Papillon
Advanced Instructor: H.K. Cox
Instructors: R. Eaton and N. Girmes-Grieco
Adjunct Instructors: M. D. Lewis
Web: www.hnfe.vt.edu
Overview
Nutrition, 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 and exercise professionals are integral members of the health care team. Expanding research by 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 two options from which an undergraduate student majoring in human nutrition, foods and exercise may choose: Dietetics or Science of Food, Nutrition and Exercise.
The department participates in the University's Honors Program (see "Academics" in this catalog).
The Department of Human Nutrition, Foods, and Exercise at Virginia Tech offers Master's and Doctoral degrees in three specialized areas as they relate to nutrition, physical activity, and health. Graduate students may earn a M.S. or a Ph.D. with an emphasis in Molecular and Cellular Science, Clinical Physiology and Metabolism, or Behavioral and Community Science.
Degree Requirements
The graduation requirements in effect at the time of graduation apply. When choosing the degree requirements information, always choose the year of your expected date of graduation. Requirements for graduation are referred to via university publications as "Checksheets". The number of credit hours required for degree completion varies among curricula. Students must satisfactorily complete all requirements and university obligations for degree completion.
The university reserves the right to modify requirements in a degree program. However, the university will not alter degree requirements less than two years from the expected graduation year unless there is a transition plan for students already in the degree program.
Please visit the University Registrar website at http://www.registrar.vt.edu/graduation/checksheets/index.html for degree requirements.
Dietetics
Consult: Heather K. Cox
The undergraduate Dietetics option, known as the Didactic Program in Dietetics (DPD), leads to a Bachelor of Science degree in Human Nutrition, Foods and Exercise. The dietetics option fulfills all academic course requirements for a Didactic Program in Dietetics according to the Standards of Education per the Accreditation Council for Education in Nutrition and Dietetics (ACEND). ACEND is the accrediting arm of the Academy of Nutrition and Dietetics. Following completion of the B.S. degree, a student has earned an ACEND Verification Statement. A student must then complete a supervised practice program (Dietetic Internship) to be eligible for the Registration Examination (RD) for Dietitians. The supervised practice requirement can be met through any ACEND accredited dietetic internship. Graduates with the B.S. in Dietetics are eligible to apply for the department's, or other, accredited Dietetic Internships.
Registered Dietitians work in a variety of work settings. The dietetics program prepares you to assume a professional role in health care, research, the business environment or to pursue graduate studies. The dietetics program ultimately 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. Administrative 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. Registered Dietitians counsel people of all ages, cultural and ethnic backgrounds, and levels of education.
Students in the Dietetics option must maintain an overall GPA of 3.0 to remain in this option. Students who want to change their major into the Dietetics option with HNFE must have an overall GPA of 3.0. Please see the Satisfactory Progress section for additional requirements.
Science of Food, Nutrition, and Exercise
Consult: Renee Eaton
Upon completion of this option a student is well prepared for graduate work in any area of nutrition, exercise physiology or related sciences. This option also meets most admission requirements for medical, dental, physical therapy, pharmacy, physician assistant, athletic training and other health professions programs. This option allows students flexibility to tailor the degree toward long term goals which may lead to employment opportunities 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, in the health and fitness industry, or in a position related to clinical exercise physiology. Students in this option gain knowledge, skills, and abilities specified by the American College of Sports Medicine for certification as a Certified Health Fitness Specialist. 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. The majority of students in the Science of Food, Nutrition and Exercise option plan to attend graduate or professional school.
Students in the SFNE option do not meet the ACEND requirements for a degree in dietetics and therefore do not earn a Verification Statement. Students may choose to earn both the Dietetics and SFNE options in the department.
Satisfactory Progress
An HNFE student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
- In-major GPA ⥠2.5 or higher.
- Overall GPA ⥠3.0 or higher (Dietetics option) or ⥠2.5 or higher (SNFE option)
- Grade of C or better in HNFE 1004, CHEM 1035, CHEM 1036 and CHEM 2535 or 2514.
- These courses must be completed by the time the student has attempted 72 hours:
- BIOL 1105-1106 or equivalent
- CHEM 1035-1036 or equivalent
- CHEM 2535 or 2514
- HNFE 1004
If a student wishes to double major (or double option) he/she will need to have a GPA at or above 3.0.
Students not meeting Satisfactory Progress will have one probationary semester in which to resolve their standing.
Restricted Major status: Current Virginia Tech students who wish to change majors into HNFE (or add as a 2nd major) will be required to have an overall GPA at or above 2.5 (3.0 for Dietetics and double major or double option), have completed CHEM 1035 and CHEM 1036 with grades of C or higher, and create a plan of study that demonstrates how the student will attain Satisfactory Progress in regards to coursework. The GPA threshold of 2.5 (3.0 for Dietetics option) will stand for all students regardless of transfer status. Satisfactory progress towards degree is enforced.
Undergraduate Course Descriptions (HNFE)
1004: FOODS, NUTRITION AND EXERCISE
Scientific information applied to current concerns in foods,
nutrition and exercise as it affects the nutritional health
well-being of humans.
(3H,3C)
I,II.
1114: ORIENTATION TO HNFE
An introduction to the academic and career planning for
students in the Human Nutrition, Foods & Exercise major.
(1H,1C)
1214: TOPICS IN LIFETIME ACTIVITIES
Participation in physical activity, fitness assessment,
motor skill development. Awareness and development of
the physical, spiritual, emotional, social, and intellectual
components of wellness. Application of healthy lifestyle
choices for improved quality of life. May be repeated with
varying content, for a maximum of 6 credits. Pass/Fail Only
Pass/Fail only.
(3L,1C)
1264: RACQUETBALL
This course will provide basic instruction in the
fundamentals of racquetball.
Pass/Fail only.
(3L,1C)
1804: PRINCIPLES OF SPORT SCIENCE
Introduction to the principal concepts of improving human
physical capacity through sport, exercise training and diet.
Emphasis on critical thinking and evidence-based decision
making in describing the limits to human performance,
responses, adaptations, and health benefits of exercise.
(3H,3C)
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.
Co: 2014.
(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.
CHEM 1056 may be substituted for co-requisite CHEM 1036.
Pre: 1004, (CHEM 1035 or CHEM 1055).
Co: CHEM 1036.
(3H,3C)
2014H: NUTRITION ACROSS THE LIFE SPAN
Honors section
Pre: 1004, CHEM 1035, CHEM 1036.
(3H,3C)
2204: MEDICAL TERMINOLOGY
Structure, pronunciation, and use of medical terms;
anatomical structures and body systems; terms used
in pathology, testing, diagnosis, surgery, pharmacology
and treatment.
Pre: (BIOL 1005 or BIOL 1105 or BIOL 1205H), (BIOL 1006 or BIOL 1106 or BIOL 1206H) or ISC 2106.
(3H,3C)
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 1036 or CHEM 1056), HNFE 1004.
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 or CHEM 1055), (CHEM 1036 or CHEM 1056), HNFE 1004.
Co: 2224.
(2H,2C)
I,II.
2254: EXERCISE LEADERSHIP - GROUP FITNESS INSTRUCTOR
Review of the physiological and behavioral concepts and
practical skills required to be an effective group fitness
instructor for the general population as well as special
audiences. Training and certification for Cardiopulmonary
Resuscitation and Automated External Fibrillation
Certification- CPR and AED is provided. Prepares students
to successfully complete the American Council on Exercise
Group Fitness Instructor National Certification Exam.
Pass/Fail only.
(2H,2C)
2264: EXERCISE LEADERSHIP- PERSONAL TRAINER
Review of the physiological and behavioral concepts and
practical skills required to be an effective personal
trainer, for the general population as well as special
audiences. Training and certification for Cardiopulmonary
Resuscitation and Automated External Fibrillation
Certification- CPR and AED is provided. Prepares students
to successfully complete the American Council on Exercise
Personal Trainer National Certification Exam.
Pass/Fail only.
(2H,2C)
2334: INTRODUCTION TO INTEGRATIVE HEALTH
Introduction to the principles of integrative health that
promote health and well-being. Examination of the person-
centered integrative health treatment methods including
holistic stress management, the human spirit, communication,
energy healing, elements of meditation, healing
environments, Chinese medicine, Ayurvedic medicine, voice
work, nutrition, therapeutic massage and bodywork, and
healing effects of physical activity. Review of scientific
evidence of integrative treatments.
(3H,3C)
2544 (FST 2544): FUNCTIONAL FOODS FOR HEALTH
Introduction to functional foods (foods with additional
value beyond basic nutrition) including development of
functional foods, novel sources, and traditional foods with
value-added health benefit; regulatory issues; and media
messages.
(3H,3C)
2664: BEHAVIORAL NUTRITION & PHYSICAL ACTIVITY
Epidemiological evidence of the benefits of healthful eating
and physical activity. Interactions between individuals,
the physical/social environment, interpersonal, and
intrapersonal determinants of a healthful diet and regular
physical activity. Theories underlying individual behavior
change and promising approaches for the promotion of
healthful eating and physical activity.
(3H,3C)
2774: TOPICS IN HNFE
A variable-content course. Explores significant contemporary
topics in the areas of nutrition, foods, exercise and
health. May be repeated for up to six credits.
Variable credit course.
Pre: 1004.
2804: EXERCISE AND HEALTH
Introduction to the foundations of exercise science as
applied to healthy living, and the concept of exercise as
medicine. Fundamentals of health appraisal, foundations of
fitness training principles and prescription; nutrition and
energy cost, and application of exercise prescription for
disease prevention and treatment.
Pre: 1004.
(3H,3C)
2824: PREVENTION AND CARE OF ATHLETIC INJURIES
An introduction to the techniques and principles of
athletic training.
(1H,3L,2C)
I,II.
2964: FIELD WORK/PRACTICUM
Variable credit course.
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
3014: FOOD, NUTRITION AND WELLNESS 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)
3024: SCIENCE OF FOOD PREP LAB
Application of the principles of food science and food
preparation techniques related to health promotion, disease
prevention, and disease management. Selection, production,
and evaluation of foods and beverages. Emphasis on
experimentation illustrating chemical and physical
reactions, sensory and physical properties, nutrient
manipulation, cooking applications, and functions of foods.
Pre: 1004, CHEM 1036, FST 2014.
(1H,3L,2C)
3025-3026: METABOLIC NUTRITION
Study of bioenergetics and carbohydrates, lipids, proteins,
vitamins and minerals with emphasis on sources,
interrelationships and factors affecting utilization and
metabolism. The effects of macronutrient and micronutrient
intakes related to several metabolic states diseases will be
examined.
Pre: BMSP 2136, (HNFE 2014 or HNFE 2014H), (BCHM 2024 or BCHM 3114 or BCHM 4115) for
3025; 3025 for 3026.
(3H,3C)
3034: METHODS OF HUMAN HEALTH ASSESSMENT
Evidence-based practice in areas of human health
assessment including: anthropometric measurements,
vital signs, body composition, aerobic capacity, muscular
strength, energy requirements, and health behaviors.
Comparison and analysis of assessment methods.
Pre: 1004, 2014, BMSP 2136.
(1H,3L,2C)
3114: FOODSERVICE AND MEAL MANAGEMENT
Foodservice and meal management for the dietetics
professional. Emphasis is placed on understanding food
procurement, production, distribution, and marketing in a
safe and well managed operation. I
Pre: 2234, 2224.
(3H,3L,4C)
3224: COMMUNICATING WITH FOOD
Development of oral and written communication skills to
communicate food and nutrition information to diverse
populations. II
Pre: 2014 or 2014H, 2234, 2224.
(2H,3L,3C)
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.
I
Pre: (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136).
(3H,3C)
3824: KINESIOLOGY
The anatomical and biomechanical basis of human motion, with
applications for motor skill acquisition, and development
and rehabilitative exercises.
I
Pre: (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136), (PHYS 2205 or PHYS 2305).
(3H,3C)
3954: STUDY ABROAD
Variable credit course.
3984: SPECIAL STUDY
Variable credit course.
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: COMM 2004 or ALCE 3634.
Co: 3025.
(3H,3C)
4024: EMERGING ISSUES IN DIETETICS
Investigation of emerging dietetics topics including
professional development, new technologies,
current legislative issues, and promising evidence-based
practice strategies. Integration of knowledge from previous
courses to support quality dietetics practice will be
emphasized.
Pre: 3026.
Co: 4125.
(1H,1C)
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.
4125: I. 4126: II
Pre: 2004, 3026 for 4125; 4125 for 4126.
Co: 3034 for 4125.
(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.
I
Pre: 4644.
Co: 4125.
(2H,2C)
4174: NUTRITION AND PHYSICAL PERFORMANCE
Nutritional requirements for the wellbeing and optimal
performance of athletes. Methods of assessment and
modification of diet, performance, and body composition in
athletes. Evaluation of dietary ergogenic aids and
supplements for performance and body composition.
Pre: 2804.
Co: 3025.
(3H,3C)
4224: ALTERNATIVE AND COMPLEMENTARY NUTRITION THERAPIES
Critical evaluation of health claims, mechanisms of action,
and research literature for a wide variety of alternative
nutrition therapies used for disease prevention and
treatment. Practical application of knowledge through
completion of problem-based learning projects.
Pre: (BIOL 1005 or BIOL 1105 or BIOL 1205H), (BIOL 1006 or BIOL 1106 or BIOL 1206H),
(CHEM 1036 or CHEM 1056).
(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.
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.
I
Pre: (2014 or 2014H), 3026.
(3H,3C)
4634: SOCIO-CULTURAL FOOD SYSTEMS
Study of social, cultural, and economic aspects of food
systems, using quantitative and qualitative methods to
assess nutritional status.
I
Pre: 1004, SOC 3004.
(2H,2L,3C)
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.
4645-4646: APPLICATIONS IN NUTRITION COUNSELING
4645: Experiential methods to apply theories of behavior
change to promote nutrition and health changes. Learn and
apply nutrition care process using evidence-based knowledge
through providing client-centered counseling to individuals.
Understanding of contemporary issues related to behavior
change and emerging issues through review of lay and
professional literature.
4646: Advance nutrition counseling skills through work with
more diverse clients. Learn and apply quality improvement
skills to enhance nutrition counseling service. Identify
information on emerging issues and apply appropriately
in counseling setting.
Pre: 4644 for 4645; 4645 for 4646.
Co: 4125 for 4645.
(2H,2C)
4774: ADVANCED CONTEMPORARY TOPICS IN HNFE
A variable-content course. Explores advanced topics in the
areas of nutrition, foods, exercise or health using higher-
order thinking and problem-solving skills. Qualitatively and
quantitatively assess current facts supported by scientific
literature, as well as controversial issues with conflicting
data. May be repeated for a maximum of six credits. Junior
Standing.
Variable credit course.
Pre: 2014.
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.
4854: INTERNSHIP IN EXERCISE SCIENCE AND HEALTH PROMOTION
Capstone internship experience in the fields of exercise
science and/or health promotion. The student will be
immersed in the day-to-day challenges and responsibilities
of a practicing health-fitness professional. The 45 contact
hours per credit will involve work experience in some
aspect of exercise science and/or health promotion.
Senior standing and Exercise and Health Promotion majors
only. May be repeated for maximum 3 credits.
Pass/Fail only. Variable credit course.
Pre: 4834.
4964: FIELD STUDY
Variable credit course.
4974: INDEPENDENT STUDY
Variable credit course.
4974H: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
4994H: UNDERGRADUATE RESEARCH
Variable credit course.