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HELP ARTD-Arts   BSSD-Behav. & Social Sci.   HUMD-Humanities    NSLD-Nat. Sci. with Lab   NSND-Nat. Sci. NO lab   [M] - Global & Cultural Prospective
CE -- Credit by Exam available     (...only)  -- offered only on indicated campus(es)     G - Germantown    R - Rockville    TP - Takoma Park/Silver Spring
Course Course Title Semester Hours Subject
NF 103 INTRODUCTION TO NUTRITION 3 semester hours NF-Nutrition and Food
Course Description:    Study of nutrition as it relates to health and disease. Includes functions of nutrients; factors affecting nutrient intake, absorption, and utilization; and nutrient needs during the life cycle and illness. Emphasis on planning and preparing daily diets for optimal health. Course concludes by applying the principles of diet modifications to the treatment of disease. (NSND) PREREQUISITE: A grade of C or better in MA 094, appropriate score on the mathematics placement test, or consent of department. Assessment levels: EN 101/101A, RD 120. Three hours each week.
NF 202 NUTRITION THROUGH LIFE CYCLE 3 semester hours NF-Nutrition and Food
Course Description:    Designed to examine the nutritional needs of humans as they move through the life cycle stages from pre-conception through elder years. It also examines conditions that may alter or substantially impact nutrition at these stages; reviews programs which provide support for food or nutrition education at various life cycle stages; and uses case study data to assess nutrition issues/conditions. Students will assess adequacy of diets as well as design diets to meet needs during various life cycle stages. (R only) PREREQUISITE: BI 213, FM 103, NF 103 or consent of department. Three hours each week.
NF 212 FOOD SCIENCE AND TECHNOLOGY 3 semester hours NF-Nutrition and Food
Course Description:    A general overview of principles of food science and technology, covering food constituents and properties; quality and safety; preservation methods; food regulation; and sensory evaluation. PREREQUISITE: BI 213 or NF 103, or consent of department. Three hours each week.

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