The study of nutrition involves the application of science, blended with behavioral sciences, integrating management strategies, along with a solid foundation in liberal studies. Our goal is to provide a distinctive program of study in all areas of nutrition and dietetics within the liberal arts setting.
The Food and Nutrition major offers students three options (emphasis): dietetics, wellness and consumer services. All three of these emphases combine coursework emphasizing the foundations of nutritional sciences with the physical and biological sciences necessary for professional practice.
The dietetics emphasis is a professional program of study which leads to post-baccalaureate internship and dietetics registration and licensure. The Bluffton University program is accredited by the Commission on Accreditation of Dietetics Education of the American Dietetic Association (Commission on Accreditation of Dietetics Education, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995).
Core: (24 hours)
NTR 100 Human Ecology (2)
NTR 210 Food Science (3)
NTR 225 Fundamentals of Nutrition (3)
NTR 245 Dimensions of Food and Meals (3)
NTR 325 Lifecycle Nutrition (3)
NTR 351 Research in Foods and Nutrition (3)
NTR 361 Family Resource Management (3)
NTR 403 Seminar in Family and Consumer Sciences (1)
MGT 354 Principles of Management (3)
Concentration A: Dietetics (61 hours including 5 LAS hours)
NTR 310 Food Service Systems Management (4)
NTR 335 Public Health Nutrition and Policy (3)
NTR 345 Nutrition Education and Clinical Assessment (3)
NTR 375 Medical Nutrition Therapy I (3.5)
NTR 376 Medical Nutrition Therapy 2 (3.5)
NTR 386 Advanced Nutrition (3)
BIO 230 Human Anatomy and Physiology 1 (4)
BIO 231 Human Anatomy and Physiology 2 (4)
BIO 301 Microbiology (4)
CEM 121 General Inorganic Chemistry 1 (5)
CEM 122 General Inorganic Chemistry 2 (5)
CEM 221 Organic Chemistry 1 (4)
CEM 235 Cell Chemistry (4)
MGT 364 Human Resource Management (3)
HFS 320 Exercise Physiology (3)
MAT 105 Understanding Numerical Data (2)
PSY 110 Introduction to Psychology (3)
Concentration B: Consumer Services (27 hours)
FID 112 Introduction to Retail Merchandising and Design (3)
NTR 385 Internship (3)
COM 185 Public Speaking and Persuasion (3)
COM 240 Media and Culture (3)
COM 305 Writing for the Media (3)
ECN 141 Principles of Macroeconomics (3)
ECN 142 Principles of Microeconomics (3)
MKT 356 Principles of Marketing (3)
MKT 358 Consumer Behavior (3)
Concentration C: Wellness (34 hours)
NTR 335 Public Health Nutrition and Policy (3)
NTR 385 Internship (3)
NTR 400 Seminar in Wellness (1)
BIO 230 Human Anatomy and Physiology 1 (4)
COM 195 Interpersonal Communication (3)
or COM 185 Public Speaking and Persuasion (3)
HFS 220 Personal and Community Health Concerns (3)
HFS 210 Fit for Life (2)
HFS 310 Kinesiology (3)
HFS 320 Exercise Physiology (3)
PSY 110 Introduction to Psychology (3)
HFS 225 Commercial Recreation (3)
HFS 325 Recreation and the Aging Process (3)
The department of nutrition and dietetics offers a minor in wellness.
BIO 230 Human Anatomy and Physiology I (4)
COM 195 Interpersonal Communication (3)
or COM 185 Public Speaking and Persuasion (3)
HFS 140 First Aid and CPR (1)
HFS 210 Fit for Life (2)
HFS 220 Personal and Community Health Concerns (3)
NTR 225 Fundamentals of Nutrition (3)
A minimum of five additional hours is to be chosen from courses within the wellness concentration. Student must hold first aid and CPR certification upon graduation.
NTR 100 Human Ecology (2)
A study of the relationship between material resources, their consumption and the consequent quality of life for the individual. Focus is placed on contemporary issues in nutrition, apparel, housing and the family. This course, which serves as an introduction to the discipline for family and consumer science majors, is also designed to benefit students interested in family, consumer and community issues. Suitable for non-majors. This course may be taken as part of the Women's Studies minor.
NTR 110 Fundamentals of Food Preparation (2)
A study of the basic skills in food selection and preparation. This course promotes an understanding of food quality standards and market varieties and factors affecting consumer choice, palatability and nutritional content. Suitable for non-majors. Lecture and lab.
NTR 210 Food Science (3)
A study of scientific principles related to food and food preparation. This course promotes an understanding of the composition of food and food products and the principles of food preparation leading to palatability, maximum nutrient retention and food sanitation. Lecture and lab.
NTR 225 Fundamentals of Nutrition (3)
A study of the nutritional needs of the human body for good health. Specific attention is given to understanding the nutrients and their chemical characteristics, functions in the body and food sources. The nutritional requirements of the individual student are emphasized in an attempt to understand the relationship between diet and health. Suitable for non-majors.
NTR 245 Dimensions of Food and Meals (3)
This course examines the economic, social, cultural and consumer issues related to food and meals in today’s society. Focus is on the translation of nutritional needs into food, menus and meals. Planning, purchasing, production and service of meals are accomplished through group participation. Prerequisite: NTR 110 or NTR 210. Lecture and lab.
NTR 284 Special Studies Seminar (1)
Study by tour of careers in interior design, fashion, nutrition and foods. Major cities visited on alternate years include Chicago and New York City.
NTR 310 Food Service Systems Management (4)
A study of the organization and management of food service systems, principles and techniques of menu planning, quantity food purchasing, preparation and storage, budgeting, equipment use and layout, personnel management and sanitation. Prerequisite: NTR 110 or NTR 210. Lecture and field experience.
NTR 325 Lifecycle Nutrition (3)
A study of nutrition related to critical periods throughout the life cycle. Nutritional needs during infancy, childhood, adolescence, athletics, pregnancy and in aging are included. Consideration is given to related physiological, psychological and socio-economic factors. Prerequisite: NTR 225.
NTR 335 Public Health Nutrition and Policy (3)
An overview of public health and the organization of both public and private health services. The focus is on the basic principles of epidemiology as the basis for policy making. In addition, the legislative process is examined. Students utilize current information technologies such as Internet resource and Web page development/publishing. Offered fall semesters, odd years. Prerequisite: NTR 225.
NTR 345 Nutrition Education and Clinical Assessment (3)
A study of nutrition education, nutrition counseling skills and nutrition assessment techniques. The course emphasizes the techniques used to determine a client’s nutritional status and appropriate interventions. Principles and theories of learning, behavioral modification, cognitive theory, counseling theories and implementing and evaluating learning are presented. Students develop skills in nutritional assessment, care planning, medical terminology and professional documentation. Prerequisite: NTR 225.
NTR 351 Research in Foods and Nutrition (3)
An application of experimental methods in food product development and quality control. Compares and evaluates food products in relation to acceptable standards and use. General statistical applications are included. Offered fall semesters, even years. Prerequisite: NTR 210.
NTR 385 Internship (3-4)
Supervised work experience providing opportunity for application of principles and theory learned in the student's major course work. Contact hours and specific requirements to be arranged with supervising faculty prior to the course. May be repeated for a maximum of 9 hours of credit. Open to juniors and seniors.
NTR 361 Family Resource Management (3)
A study of the philosophy, goals and principles of household management in relation to changing roles and family life styles. Attention is given to the management of family resources such as money, time and energy, including studies in work and family issues, decision-making and consumer topics. The course is appropriate for students with majors outside of the FCS department.
NTR 375 Medical Nutrition Therapy 1 (3.5)
A study of the nature and etiology of disease, the relationship of nutrition to health and disease processes and the use of nutrition therapy in the treatment of disease. Prerequisites: NTR 345 and BIO 231. Lecture plus clinical experience.
NTR 376 Medical Nutrition Therapy 2 (3.5)
The second of a two-course sequence, this one continuing the study of nutritional management in the treatment of disease. Prerequisite: NTR 375. Lecture plus clinical experience.
NTR 386 Advanced Nutrition (3)
An analysis of selected topics in human nutrition with emphasis on current research. This course provides a review of nutrients and their role in physiological processes. Prerequisites: NTR 225 and BIO 231.
NTR 390 Independent Study (1-3)
By arrangement.
NTR 400 Seminar in Wellness (1)
A study of selected topics and professional development in the field of wellness. Not open to first-year students.
FID 315 Parent - Child Relationships (3)
A study of interactive parent-child relations from infancy through adulthood and the internal and environmental forces that impact family dynamics. Topics include parenting roles and responsibilities, meeting development needs of children and adolescents, guidance and discipline, self-esteem, sources of parenting information, support and assistance. Prerequisite: EDU 215, PSY 110 or SOC 152. Suitable for non-majors.
NTR 403 Seminar in Family and Consumer Sciences (1)
A study of selected research topics and professional development in family and consumer sciences. Open to senior majors only.
August 2011
