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UWM Undergraduate Catalog 2014-2015


College of Health Sciences


NUTR Nutritional Sciences



This course information produced at 01:00 on 10/01/2014.
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101 Introduction to the Nutrition Profession. 1 cr. U. Introduction to the nutrition and dietetics profession including history, current practice, emerging trends, professional ethics, scope/standards of practice, education requirements, and areas of practice.|Prereq: none.
110 Introduction to Food Principles & Preparation. 3 cr. U. Introduction to the basic physical and chemical properties of foods, interaction and reaction of food in food preparation procedures, evaluation of prepared food products.|Prereq: none.
210 Food Science. 3 cr. U. This course will explore the scientific study and effect of chemical and physical modifications to food (taste, mouth feel, texture, color, nutrient value, etc.).|Prereq: grade of C or better in Nutr 110(P).
235 Introduction to Nutrition for the Health Professions. 3 cr. U. A broad, science-based, practical knowledge of nutritional science and metabolism to prepare for health and nutrition professions.|Counts as repeat of Kin 290 with same topic. Prereq: Chem 100(P), Chem 101(P), or Chem 102(P); & Bio Sci 202(C).
240 Nutrition for Exercise and Wellness. 3 cr. U. The role of nutrition in supporting health, wellness, and exercise on a national, state, and community level.|Counts as repeat of Kin 290 with same topic. Prereq: grade of C or better in Nutr 235(P) or BMS 232(P).
245 Life Cycle Nutrition. 3 cr. U. Nutrition principles applied to human development in various stages of the life cycle: maternal and infant, childhood, adolescent, adult, and elderly.|Counts as a repeat of BMS 290 with same topic. Prereq: grade of C or better in BMS 232(P) or Nutr 235(P).
310 (effective 01/26/2015) Introduction to Food Service Systems. 3 cr. U. Introduction to food service systems to efficiently and effectively use resources in the production and service of nutritious, safe, and high quality food.|Prereq: grade of C or better in Nutr 210(P); cons instr.
345 (effective 09/02/2015) Food and Culture. 3 cr. U. Review health status, culture, food, and nutritional habits of key ethnic and racial groups in the United States; to deliver culturally competent care.|Prereq: Grade of C or better in Nutr 245(P); Anthro 150(P); cons instr.
350 Nutrition Communication and Education. 3 cr. U. Nutrition education methods to educate diverse groups of people.|Pereq: Commun 103(P); Nutr 240(P) or 245(P).
355 Modifying Nutrition and Eating Behavior. 2 cr. U. Introduction to the basic components of nutritional assessment, counseling techniques and educational processes applied to individual or group client-centered intervention.|Prereq: Nutr 245(P); Psych 101(P) or Sociol 101(P), or Anthro 102(P).
410 (effective 09/02/2015) Food Systems Management. 3 cr. U. Principles of institutional menu development and therapeutic diet modifications; food service facility design; personnel management and leadership theories; menu marketing and merchandising.|Prereq: grade of C or better in Nutr 310(P); cons instr.
430 Advanced Nutrition and Metabolism. 3 cr. U/G. In-depth examination of biochemical processes involved in the interaction between nutrients and the human body including the requirements and metabolism of macro- and micronutrients.|Prereq: jr st; grade of C or better in BMS 232(P) or Nutr 235(P); Chem 103(P) or 501(P); Bio Sci 203(P).
435 Nutrition and Disease I. 3 cr. U. Principles of Medical Nutrition Therapy for diabetes, cardiovascular disease, and certain cancers.|Prereq: Nutr 430(P); Chem 101(P) or 341(P).
436 (effective 01/25/2016) Nutrition and Disease II. 3 cr. U. Principles of Medical Nutrition Therapy for renal, gastro-intestinal, and liver disease states as well as metabolic diseases, AIDS, and certain cancers.|Prereq: Nutr 435(P); cons instr
450 (effective 09/02/2015) Interpreting and Conducting Research for Nutrition Professionals. 2 cr. U. An interactive introduction to research methodology; and the interpretation and application of scientific literature specific to nutritional sciences and dietetics.|Prereq: Kin 270(P); Nutr 355(P).
470 Nutrition Internship/Project. 4 cr. U. Critical hands-on field experience or high-level project in the area of nutrition.|Prereq: sr st & admis to Nutr major; grade of C or better in Nutr 435(P); cons internship coord.
481 (effective 01/25/2016) Clinical Dietetics Supervised Practice I. 2 cr. U. Guided by a preceptor, students will be introduced to the patient care process, to assess and identify nutrition-related problems; develop care plans and patient goals.|Prereq: Nutr 430(C); admis to the Coordinated Prog in Dietetics
482 (effective 09/02/2016) Clinical Dietetics Supervised Practice II. 3 cr. U. Guided by a preceptor, students gain hands-on experience with patient care; assessing and identifying nutrition-related problems as they relate to specific diseases or conditions.|Prereq: Nutr 435(C) & 481(P).
483 (effective 01/25/2016) Clinical Dietetics Supervised Practice III. 2 cr. U. Guided by a preceptor, students gain hands-on experience with patient care; assessing and identifying more in-depth nutrition-related problems related to specific diseases or conditions.|Prereq: Nutr 436(C) & 482(P).
485 (effective 05/18/2015) Community Nutrition Supervised Practice II. 3 cr. U. Guided by a preceptor, students gain hands-on experience delivering nutrition care in community settings; enhancement of skills for disseminating information to individuals and groups.|Prereq: Nutr 484(P)
486 (effective 05/18/2015) Food Service Systems Supervised Practice I. 2 cr. U. Guided by a preceptor students will apply the food service systems knowledge gained in the classroom to a real-life food service operation through supervised practice.|Prereq: grade of C or better in Nutr 310(P).
487 (effective 01/25/2016) Food Service Systems Supervised Practice II. 3 cr. U. Guided by a preceptor students will apply advanced food service systems knowledge gained in the classroom to a real-life food service operation through in-depth supervised practice.|Prereq: grade of C or better in Nutr 486(P).
488 (effective 09/02/2016) Dietetics Research Supervised Practice. 1 cr. U. Guided by a preceptor, students will gain hands-on experience with conducting a research project (full or in part), analyzing data, and interpreting the results.|Prereq: Nutr 450(C); cons instr.
489 (effective 01/25/2016) Community Nutrition Supervised Practice III. 2 cr. U. Guided by a preceptor, students gain hands-on experience delivering nutrition care in community settings; mastery of skills for disseminating information to individuals and groups.|Prereq: Nutr 485(P) & 555(C).
550 Sports Nutrition. 3 cr. U/G. The integration and application of nutrition and exercise science principles related to physical health and sport.|Counts as repeat of BMS/Kin 590 with same topic. Prereq: jr st; grade of C or better in Nutr 235(P) or BMS 232(P); Bio Sci 203(P).
555 Public Health Nutrition and Food Politics. 3 cr. U/G. This course highlights the role of nutrition in public health programs and services.|Counts as repeat of BMS(Kin) 290 with same topic. Prereq: jr st; grade of C or better in Nutr 235(P) or BMS 232(P); Bio Sci 203(P).

This course information produced at 01:00 on 10/01/2014.

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