See the majors in Community Nutrition, Dietetics, and Nutrition Science.
The Department of Nutrition offers four minor programs open to students majoring in other disciplines who wish to complement their study programs with a concentration in the area of food and nutrition.
Note: If the student's major program requires the same course in biochemistry and physiology, only one of the courses may duplicate credit toward the minor. Each program below lists replacement courses to fulfill the minimum unit requirement.
| UNITS | ||
|---|---|---|
| Community Nutrition | 24 | |
| Preparation: plan in advance to include the required course prerequisites. | ||
| Nutrition 101 or 110, plus 111 | 9 | |
| Nutrition 118, 192 (2) | 6 | |
| Nutrition 120 | 4 | |
| Neurobiology, Physiology and Behavior 101 | 5 | |
| Replacement courses (see note above): Nutrition 114, 116A-116B, 116AL-116BL. | ||
| UNITS | ||
|---|---|---|
| Food Service Management | 24-25 | |
| Preparation: plan in advance to include the required course prerequisites. | ||
| Food Science and Technology 100A-100B, 101A-101B | 10 | |
| Food Service Management 120, 120L, 121, 122 | 11 | |
| Food Service Management 123 or Agricultural and Resource Economics 112 | 3-4 | |
| Replacement courses (see note above): Nutrition 10, 101, 110, 111, 114, 116A-116B, Economics 1A-1B. | ||
| UNITS | ||
|---|---|---|
| Nutrition and Food | 24 | |
| Preparation: plan in advance to include the required course prerequisites. | ||
| Nutrition 101, 111 | 9 | |
| Nutrition 120 | 4 | |
| Food Science and Technology 100A, 100B | 6 | |
| Neurobiology, Physiology and Behavior 101 | 5 | |
| Replacement courses (see note above): Nutrition 114, 116A-116B, 116AL-116BL. | ||
| UNITS | ||
|---|---|---|
| Nutrition Science | 20 | |
| Preparation: plan in advance to include the required course prerequisites. | ||
| Biological Sciences 102 and 103 | 6 | |
| Neurobiology, Physiology and Behavior 101 | 5 | |
| Nutrition 110, 111 | 9 | |
| Replacement courses (see note above): Nutrition 114, 115, 116A-116B, 117, 120, 122, 122L, 123, 124, 201, 204. | ||
Minor Adviser. R.B. Rucker.
Graduate Study. Programs of study leading to the M.S. and Ph.D. degrees are available in Nutrition. For information on graduate study contact the graduate adviser.
| Upper Division Courses | Graduate Courses | Professional Courses |
*Course not offered this academic year.
General Education (GE) credit: ArtHum = Arts and Humanities; SciEng = Science and Engineering; SocSci = Social Sciences; Div = Social-Cultural Diversity; Wrt = Writing Experience. Select this link to information on the General Education requirement.
10. Discoveries and Concepts in Nutrition (3) I, II, III. Applegate
Lecture--3 hours. Nutrition as a science; historical development of nutrition concepts; properties of nutrients and foods. Not open for credit to students who have taken an upper division course in nutrition. GE credit: SciEng.
11. Current Topics and Controversies in Nutrition (2) I, II, III. Applegate
Discussion--1.5 hours; oral reports, written reports, term paper. Prerequisite: course 10 (may be taken concurrently). Assigned readings and discussion of topics of current concern and broad interest in contemporary nutrition. Coordinated with course 10. Not open for credit to students who have taken an upper division course in nutrition. GE credit: SciEng, Wrt.
20. Food and Culture: An Introduction to Culture, Diet, and Cuisine (4) II. Grivetti
Lecture--3 hours; discussion--1 hour. Prerequisite: Anthropology 2, Geography 2, and course 10 recommended. Historical and contemporary overview of culture, food habits, and diet; exploration of the major themes in food habit research; minority food habits; origins and development of dietary practices. GE credit: SciEng or SocSci.
*93. Public Issues in Nutrition and Food Science (1) II. Schneeman
Seminar--1 hour. Faculty and invited guest speakers will present topics in the area of nutrition and food science which are currently subjects of public debate. Intended as an introduction to Nutrition and Food Science for students new to the campus. (P/NP grading only.)
99. Individual Study for Undergraduates (1-5) I, II, III. The Staff
Prerequisite: consent of instructor. (P/NP grading only.)
101. Introduction to Nutrition and Metabolism (4) I. Lonnerdal
Lecture--4 hours. Prerequisite: Chemistry 8B; Physiology 2 or 110. Introduction to the metabolism of protein, fat, and carbohydrate; the role of vitamins and minerals; food utilization. Not open for credit to students who have taken courses 110 or 111.
110. Principles of Nutrition (5) II. Calvert (Animal Science) and Rucker (Nutrition)
Lecture--5 hours. Prerequisite: Biological Sciences 103; a course in physiology or zoology. Fundamental principles of the nutrition of man and other animals. Physiological basis of nutrient requirements for growth, maintenance and production. Physiological basis of nutritional disorders. GE credit: Div.
111. Human Nutrition (4) III. McDonald
Lecture--3 hours; discussion--1 hour. Prerequisite: course 101 or 110. Nutrition of humans; critical study of nutrient requirements at various phases of life cycle.
112. Nutritional Assessment: Dietary, Anthropometric, and Clinical Measures (2) III. Brown
Lecture--1 hour; laboratory--2 hours. Prerequisite: course 101 or 111 (may be taken concurrently). Methods of nutritional assessment in humans to evaluate dietary intake (dietary records and recalls, food frequency lists), body composition (anthropometry, physiological methods), and clinical signs of malnutrition. Principles of validity and reliability and interpretation of results.
113. Nutritional Assessment: Biochemical Measures (2) I. The Staff (McDonald in charge)
Lecture--1 hour; laboratory--2 hours. Prerequisite: course 111. Variety of biologic markers of human nutritional status including hematological, urine, and hair analyses of clinical importance will be demonstrated and evaluated. Emphasizes the precision, accuracy, reliability, and interpretation of the values.
114. Developmental Nutrition (4) II. Keen, Satre
Lecture--4 hours. Prerequisite: course 110 or 101; course 111. Role of nutritional factors in embryonic and postnatal development. GE credit: SciEng, Wrt.
115. Animal Feeds and Nutrition (4) II. DePeters (Animal Science)
Lecture--3 hours; laboratory--3 hours. Prerequisite: Chemistry 8B, Animal Science 41. Analyses and evaluation of feeds, influences of production, processing and storage methods on nutritive value of feeds. Animal nutrition. Diet formulation. GE credit: SciEng, Wrt.
116A-116B. Diet Therapy (3-3) I-II. The Staff
Lecture--3 hours. Prerequisite: course 111; Physiology 110 (or the equivalent). Biochemical and physiological bases for therapeutic diets. Problems in planning diets for normal and pathological conditions.
116AL. Practicum in Diet Therapy (2) I. Allen
Lecture--1 hour; laboratory--2 hours. Prerequisite: course 116A (may be taken concurrently). Fundamental principles of planning and evaluating therapeutic diets and patient education for pathological conditions covered in 116A.
116BL. Practicum in Diet Therapy (1) II. The Staff
Lecture--0.5 hours; laboratory--1.5 hours. Prerequisite: courses 116B (may be taken concurrently) and 116AL. Fundamental principles of planning and evaluating therapeutic diets and patient education for pathological conditions covered in 116B. Continuation of course 116AL.
117. Experimental Nutrition (5) I. Clifford
Lecture--3 hours; laboratory--6 hours. Prerequisite: course 111; Biological Sciences 103; a laboratory course in nutrition or biochemistry. Methods of assessing nutritional status. Application of chemical, microbiological, chromatographic and enzymatic techniques to current problems in nutrition.
118. Community Nutrition (4) II. Dewey
Lecture--4 hours. Prerequisite: course 101 or 111, and 116A. Nutrition problems in contemporary communities and of selected target groups in the United States and in developing countries. Nutrition programs and policy, principles of nutrition education.
120. Food Habits and Their Nutritional Implications (4) I. Grivetti
Lecture--3 hours; discussion--1 hour. Prerequisite: upper division or graduate standing; upper division course in nutrition or Biological Sciences 103; course 20 recommended. Advanced themes exploring food habits and their nutritional implications; pica; toxicants naturally occurring in food; ethnic diet; food systems; dietary codes; overview and case histories. GE credit: SciEng.
122. Ruminant Nutrition and Digestive Physiology (3) III. Fadel (Animal Science)
Lecture--3 hours. Prerequisite: Physiology 110; Biological Sciences 102, 103; Microbiology 2 recommended. Study of nutrient utilization as influenced by the unique aspects of digestion and fermentation in the ruminant.
*122L. Ruminant Nutrition Laboratory (2) III. Macy (Animal Science)
Laboratory--6 hours. Prerequisite: course 122 (concurrently). Students will conduct experiments in small groups and attend demonstrations on topics peculiar to ruminant digestive physiology and nutrition. The laboratory will deal with topics developed in lectures.
123. Companion and Captive Animal Nutrition (4) III. Klasing
Lecture--3 hours; discussion/laboratory--3 hours. Prerequisite: course 110; Biological Sciences 102 and 103. Comparative nutrition of non-ruminant vertebrate animals; including laboratory and companion animals, primates and wildlife. Relation of nutrition to metabolic adaptations and physiological state. Discussion/laboratory exercises leading to written group reports on establishment of nutritional requirements and formulating complete diets. GE credit: SciEng, Wrt.
124. Nutrition and Feeding of Finfishes (3) III. Hung (Animal Science)
Lecture--3 hours. Prerequisite: Biological Sciences 103 and Wildlife, Fish and Conservation Biology 121. Principles of nutrition and feeding of fishes under commercial situations; implication of fish nutrition to the environment and conservation of endangered species.
129. Journalistic Practicum in Nutrition (2) III. Stern
Discussion--2 hours. Prerequisite: course 111; a course in written or oral expression or consent of instructor. Critical analysis and discussion of current, controversial issues in nutrition; the use of journalistic techniques to interpret scientific findings for the lay public. Students will be required to write several articles for campus media. Course may be repeated once for credit. GE credit: Wrt.
130. Experiments in Nutrition: Design and Execution (2) I, II, III. The Staff (Keen in charge)
Laboratory--6 hours. Prerequisite: consent of instructor; course 101, 110, 111, or 114 recommended. Experiments in current nutritional problems, Discussion of experimental design. Students choose a project, and, independently or in groups of 2-3, design a protocol, do the project and report their findings. May be repeated for credit with consent of instructor.
190. Proseminar in Nutrition (1) I, II, III. Zidenberg-Cherr
Seminar--1 hour. Prerequisite: senior standing; course 111. Discussion of human nutrition problems. Each term will involve a different emphasis among experimental, clinical, and dietetic problems of community, national and international scope. May be repeated twice for credit with consent of instructor.
190C. Nutrition Research Conference (1) I, II, III. The Staff (Keen in charge)
Discussion--1 hour. Prerequisite: upper division standing in Nutrition or related biological science; consent of instructor. Introduction to research findings and methods in nutrition. Presentation and discussion of research by faculty and students. May be repeated for credit. (P/NP grading only.)
192. Internship (1-12) I, II, III. The Staff
Internship--3-36 hours. Prerequisite: one upper division course in nutrition and consent of instructor. Work experience on or off campus in practical application of nutrition, supervised by a faculty member. (P/NP grading only.)
197T. Tutoring in Nutrition (1-2) I, II, III. The Staff
Discussion/laboratory--3 or 6 hours. Prerequisite: Nutrition Science, Dietetics, Community Nutrition or related major. Completion of course 101 or 110 with a grade of B or better. Tutoring of students in nutrition courses, assistance with discussion groups or laboratory sections, weekly conference with instructor in charge of course: written evaluations. May be repeated if tutoring a different course. (P/NP grading only.)
198. Directed Group Study (1-5) I, II, III. The Staff (Keen in charge)
(P/NP grading only.)
199. Special Study for Advanced Undergraduates (1-5) I, II, III. The Staff (Keen in charge)
(P/NP grading only.)
201. Vitamin Metabolism (2) II. Rucker
Lecture--2 hours. Prerequisite: upper division nutrition or biochemistry course. Review of studies and relationships involving the metabolic functions of vitamins. Comparative nutritional aspects and the metabolism and chemistry of vitamins and vitamin-like compounds emphasized.
202. Advanced Nutritional Energetics (2) I. Baldwin
Lecture--2 hours. Prerequisite: course 110, Biological Sciences 103, Physiology 110 or the equivalent. History of nutritional energetics. Evaluation of energy transformations associated with food utilization. Energy expenditures at cellular, tissue, and animal levels as affected by diet and physiological state. Current and future feeding systems.
203. Advanced Protein and Amino Acid Nutrition (2) III. The Staff (Rogers, Molecular Biosciences, in charge)
Lecture--2 hours. Prerequisite: course 110, Biological Sciences 103, Physiology 110 or the equivalent. Nutritional significance of protein and amino acids, including studies of the influence of dietary protein on digestion, absorption, metabolism, resistance to disease, and food intake. Study of dietary requirements and interrelationships among amino acids.
204. Mineral Metabolism (2) III. Lonnerdal, Keen
Lecture--2 hours. Prerequisite: upper division nutrition or biochemistry course. Studies of metabolic functions and nutritional interrelationships involving minerals.
*216. Advanced Diet Therapy (3) III. The Staff
Lecture--3 hours. Prerequisite: course 116A-116B. Nutrition and disease interrelationships at cellular, tissue, and whole body levels with emphasis on human disease. Critical evaluation of methodology in the study of nutrition in disease states.
*218. Advanced Field Work in Community Nutrition (2-12) I, II, III, extra session summer. The Staff
Discussion--1 hour; fieldwork. Prerequisite: courses 118, 119; graduate standing; consent of instructor. Directed experience in community nutrition. Organization and implementation of nutrition programs.
219A. International Nutrition (3) II. Brown, Dewey, Pollitt (Pediatrics)
Lecture/discussion--3 hours. Prerequisite: upper division course in nutrition or consent of instructor. Epidemiology, etiology, and consequences of undernutrition in developing countries. Offered in alternate years.
219B. International Nutrition (3) III. Brown, Dewey, Pollitt (Pediatrics)
Lecture/discussion--3 hours. Prerequisite: upper division course in nutrition or consent of instructor. Nutrition policies and programs in developing countries. Offered in alternate years.
252. Nutrition and Development (3) II. Keen, Satre
Lecture--3 hours. Prerequisite: courses 201, 202, 203. Relationship of nutrition to prenatal and early postnatal development. Offered in alternate years.
*253. Control of Food Intake (3) III. Stern (Nutrition), Gietzen (Anatomy, Physiology and Cell Biology) and staff
Lecture--2 hours; discussion--1 hour; 2 or 3 laboratory demonstrations per quarter. Prerequisite: course 201 or 202 or consent of instructor. Comprehensive study of the biochemical, nutritional, behavioral, and physiological mechanisms controlling food intake. Subject matter will be approached through lectures, laboratory demonstration and discussions where students and staff will critically evaluate the literature. Offered in alternate years.
254. Applications of Systems Analysis in Nutrition (3) I. Baldwin (Animal Science)
Lecture--2 hours; discussion--1 hour. Prerequisite: course 202, Physiological Sciences 205A-205B or the equivalent. Quantitative aspects of digestion and metabolism; principles of systems analysis. Evolution of models of energy metabolism as applied in current feeding systems. Critical evaluations of mechanistic models used analytically in support of nutritional research. Offered in alternate years.
*255. Nutritional Toxicology (3) I. The Staff
Lecture/discussion--3 hours. Prerequisite: course 110 or the equivalent, courses 201 and 204; Physiological Sciences 205B recommended. Examines naturally occurring toxicants in human food and animal feeds. Toxic nutrients, anti-nutrients, secondary plant compounds and mycotoxin metabolism are emphasized.
256. Nutritional and Hormonal Control of Animal Metabolic Function (3) III. Baldwin (Animal Science)
Lecture--3 hours. Prerequisite: courses 201, 202, 203; Physiological Sciences 205A-205B. Significance and interpretation of enzyme, metabolite, in vitro and in vivo isotope tracer, energetic and other data. Critical evaluation of methodology and limitations in evaluation of animal metabolism. Diet-hormone interactions in carbohydrate, amino acid, and lipid metabolism will be discussed. Offered in alternate years.
*257. Selected Topics in Nutritional and Hormonal Control of Nitrogen Metabolism (2) I. Klasing (Avian Sciences), Calvert (Animal Science)
Lecture--2 hours. Prerequisite: courses 201 through 204; Physiological Sciences 205A-205B or the equivalent. Quantitative and qualitative aspects of nitrogen metabolism; critical evaluation of dietary intake, hormones and diet-hormone interactions which affect nitrogen metabolism, including protein synthesis-degradation, amino acid synthesis-catabolism, nitrogen transport-excretion, depending on current literature. Offered in alternate years.
*258. Field Research Methods in International Nutrition (3) II. Brown, Dewey, Pollitt (Pediatrics)
Lecture/discussion--3 hours. Prerequisite: graduate standing or consent of instructor. Issues and problems related to implementation of nutrition field research in less-developed countries, including ethics; relationships with local governments, communities, and scientists; data collection techniques and quality assurance; field logistics; research budgets; and other administrative and personal issues. Offered in alternate years.
259. Nutrition and Aging (2) I. McDonald
Lecture--2 hours. Prerequisite: three of courses 201, 202, 203 and 204. Interaction between nutrition and aging. Topics include physiological/biochemical basis of aging, age-related changes affecting nutritional requirements, nutrition and mortality rate, assessment of nutritional status in the elderly, and relationship between developmental nutrition and the rate of aging. Offered in alternate years.
290. Beginning Nutrition Seminar (1) I, II. Satre
Seminar--2 hours. Prerequisite: first-year graduate standing. Discussion and critical evaluation of topics in nutrition with emphasis on literature review and evaluation in this field.
290C. Research Conference (1) I, II, III. The Staff (Keen in charge)
Discussion--1 hour. Prerequisite: graduate standing and consent of instructor. Major professors lead research discussions with their graduate students. Research papers are reviewed and project proposals presented and evaluated. Format will combine seminar and discussion style. (S/U grading only.)
291. Advanced Nutrition Seminar (1) I, II, III. The Staff (Keen in charge)
Seminar--1 hour. Prerequisite: second-year graduate standing. Advanced topics in nutrition research. Multiple sections may be taken concurrently for credit. May be repeated for credit. (S/U grading only.)
297T. Supervised Teaching in Nutrition (1-3) I, II, III. The Staff (Keen in charge)
Teaching under faculty supervision--3-9 hours. Prerequisite: graduate standing in nutrition or consent of instructor. Practical experience in teaching nutrition at the university level; curriculum design and evaluation; preparation and presentation of material. Assistance in laboratories, discussion sections, and evaluation of student work. (S/U grading only.)
298. Group Study (1-5) I, II, III. The Staff (Keen in charge)
299. Research (1-12) I, II, III. The Staff (Keen in charge)
(S/U grading only.)
*380. Supervised Teaching in Dietetics (2-12) I, II, III, extra-session summer. The Staff
Laboratory--6-36 hours. Prerequisite: graduate standing in M.S. program in Nutrition with emphasis in dietetics; consent of instructor. Directed teaching in approved dietetic internships or coordinated program in dietetics. May be repeated for a total of 12 units; 3 units may be counted toward degree credit.
UC Davis 1997-98 Online General Catalog. Posted August 1, 1997.
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Keitha Hunter and Barbara Anderson, Editors
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