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Nutrition, Dietetics, and Hospitality Management

The Department offers two majors: Hotel and Restaurant Management (HRMT) and Nutrition (NTRI). The HRMT program emphasizes food and lodging services for consumers in the tourism industry. The NTRI major offers three options: Nutrition/Dietetics (NTDI), Nutrition Science (NSPM) and Nutrition/Wellness (NTWE).

Hotel and Restaurant Management

The HRMT major prepares students for careers in hotels, resorts, restaurant facilities and other positions in the tourism and hospitality industry and addresses the needs of the premium service segment of this industry. With its focus on instructional research and outreach initiatives, the HRMT program’s mission is to educate exceptional leaders for the state of Alabama and global hospitality and tourism industries. We concentrate on service excellence, social and ethical responsibility, and diversity in a practically oriented and intellectually challenging learning environment.

Academic Standards and Policies:  Students must earn a "C" in all required courses in the HRMT Major. Students must earn a "C" or higher in all pre-requisite courses in the major.

Nutrition

The field of nutrition is concerned with human physiology and biochemistry and their relationship to human health, diet, and well-being. The NTRI curriculum has three options which permit specialization according to students’ specific interests.

Nutrition Science

The Nutrition Science option prepares students for health professional schools, such as medical, dental, and physical therapy, as well as for graduate study in the nutrition discipline. The Nutrition Science option serves as a pre-med option.

Nutrition/Dietetics

The Nutrition/Dietetics option is designed to prepare students interested in completing the requirements to become credentialed as a Registered Dietitian (RD) and Registered Dietitian Nutritionist (RDN).  This option prepares students for careers in clinical nutrition, community nutrition, public health, nutrition education and counseling, foodservice management, and food and nutrition in industry.  Graduates who successfully complete the Didactic Program in Dietetics are qualified to apply for a post-baccalaureate supervised-practice program, which is a requirement for eligibility to take the National Registration Examination for Dietitians and earn the RD/RDN credential.  The Auburn University’s Didactic Program in Dietetics is accredited by the Accreditation Council for Education in Nutrition and Dietetics of the Academy of Nutrition and Dietetics, 120 South Riverside Plaza, Suite 2000, Chicago, IL 60606-6995, (312) 899-0040 ext. 5400.  Http://www.eatright.org/ACEND.

Academic Standards and Policies:  Freshmen and on and off campus transfer students who desire to major in Nutrition/Dietetics will be admitted to Pre-dietetics (NTDX).  To be eligible for consideration for admission to the didactic program in dietetics, applicants must successfully complete at least 45 semester hours of the pre- dietetics curriculum courses, including:

NTRI 2000/2003/2007 Nutrition and Health and

4 of the following 6 science courses:

CHEM 1030/1031 Fundamentals of Chemistry I

CHEM 1040/1041 Fundamentals of Chemistry II

CHEM 2030 Survey of Organic Chemistry

BIOL 1020/1021 Principles of Biology

BIOL 2500 Anatomy and Physiology I

BIOL 2510 Anatomy and Physiology II

Students must successfully complete the lower-division pre-dietetics prerequisite courses as outlined below with a minimum GPA of 2.8 on a 4.0 scale.  No grade lower than a “C” will be accepted in any prerequisite course (BIOL 1020/1021, BIOL 2500, BIOL 2510, CADS 2000, CHEM 1030/1031, CHEM 1040/1041, CHEM 2030, HDFS 2000, NTRI 2000 (2003 or 2007), NTRI 2070, PSYC 2010.)  Criteria for admission include pre-dietetics cumulative GPA, science GPA, and student’s personal statements and career goals. Due to the limited number of seats, achievement of minimum standards does not ensure admission into the Didactic Program in Dietetics.

Program Application:  Pre-dietetic students must formally apply to the DPD typically during the second semester of the sophomore year. Application materials will be posted to the nutrition/dietetics website.  Students will be notified of admission decisions in writing. Students accepted to the DPD must pre-register for the appropriate courses for the upcoming fall semester.

Nutrition/Wellness

The Nutrition/Wellness option prepares students for careers in health-related settings. Graduates find positions in non-profit health organizations, hospital-based and corporate-based programs, and federal, state and local health agencies.

Course work in the major must be taken in sequence. On and off campus transfer students should anticipate that additional semesters of study may be required to complete the program.

Hotel & Restaurant Mgt Courses

HRMT 1010 INTRODUCTION TO HOSPITALITY MANAGEMENT (2) LEC. 2. Overview of the hotel, restaurant, club, and travel industries and their interaction.

HRMT 2300 HOSPITALITY LAW (3) LEC. Pr. (HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017). Legal systems and laws relevant to the management of restaurants, hotels, private clubs and other hospitality operations. Spring.

HRMT 2400 FOOD PRODUCTION IN HOSPITALITY (4) LEC. 3. LAB. 3. Pr. (HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017) and (NTRI 2000 or NTRI 2003 or NTRI 2007 or NUFS 2000 or NUFS 2003 or NUFS 2007) and BIOL 1000. Skills, competencies and knowledge to manage a variety of food production and service facilities. Fall, Spring.

HRMT 2500 LODGING OPERATIONS (2) LEC. 2. Pr. HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017. Lodging operations management, with emphasis on guest cycle.

HRMT 2910 HOSPITALITY PRACTICUM (1) PRA. 3. Pr. HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017. Departmental approval. Rotational perspective on the management and operation of the Auburn University Hotel and Conference Center.

HRMT 2940 PROFESSIONAL DEVELOPMENT IN HOSPITALITY (1) LEC. 1. Pr. HRMT 1010 or NTRI 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017. Departmental approval. Job-seeking and career development skills, based upon individual needs. Departmental approval.

HRMT 3200 HOSPITALITY FINANCIAL MANAGEMENT (3) LEC. 3. Pr. (ACCT 2810 or ACCT 2110 or ACCT 2117) and (HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017). Financial systems and statements in the hospitality industry. Spring.

HRMT 3400 HOSPITALITY MARKETING (3) LEC. 3. Pr. (HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017) and (P/C MKTG 3310 or P/C MKTG 3313 or P/C MKTG 3317). Service marketing concepts and issues as applied to the global hospitality industry. Fall.

HRMT 3800 HOSPITALITY INFORMATION TECHNOLOGY (3) LEC. 3. Pr. (HRMT 2400 or NUFS 2400 or NUFS 2403) and (HRMT 2500 or NUFS 2500 or NUFS 2503). Strategic and operational issues surrounding introduction of technology in hospitality. Spring.

HRMT 4200 HOSPITALITY FACILITIES MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 or NUFS 2400 or NUFS 2403) and (HRMT 2500 or NUFS 2500 or NUFS 2503). Departmental approval. Design and operation of hospitality facilities. Fall.

HRMT 4300 FOOD AND BEVERAGE MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 or NUFS 2400 or NUFS 2403) and (MNGT 3810 or MNGT 3100 or MNGT 3103 or MNGT 3107). Control system design, implementation, and management in food and beverage operations. Fall.

HRMT 4350 ADVANCED RESTAURANT MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 and HRMT 4300) or (NUFS 2400 or NUFS 2403 or NUFS 4300). Advanced concepts and managerial issues of restaurant management.

HRMT 4500 STRATEGIC HOSPITALITY MANAGEMENT (3) LEC. 3. Pr. (HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017) and (MNGT 3100 or MNGT 3103 or MNGT 3107) or MNGT 3810. Development and implementation of strategic management in hospitality. Spring.

HRMT 4600 BEVERAGE APPRECIATION (3) LEC. 3. Production, selection, service, and sensory evaluation of alcoholic and non-alcoholic beverages. Must be 21 years of age.

HRMT 4800 SENIOR LECTURE SERIES (1) LEC. 1. SU. Departmental approval. Successful leaders share their experiences with career development, industry related topics and issues, successful management strategies and leadership. Spring.

HRMT 4920 INTERNSHIP IN HOSPITALITY (4) INT. 4. Pr. HRMT 2910 or NUFS 2910. HRMT major, 2.2 cumulative gpa. 600 hours (during collegiate experience) work experience in hospitality. Application of principles and theories of hospitality in a professional hospitality setting.

HRMT 5460 CATERING AND EVENT MANAGEMENT (1) LEC. 1. Pr. HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017. Departmental approval. Management and organization techniques employed in the catering and special events industry. May count either HRMT 5460 or HRMT 6460.

HRMT 5461 CATERING AND EVENT MANAGEMENT (2) LAB. 4. Pr. (HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017 or NUFS 5460) and HRMT 5460. Departmental approval. Provide students with a practical experience in the planning, coordinating and execution of TE Hospitality GALA and to provide a forum for students whereby they work alongside industry professionals. May count either HRMT 5460 or HRMT 6460.

HRMT 5530 SCIENCE OF QUALITY SERVICE IN HOSPITALITY (3) LEC. 3. Pr. (HRMT 2400 or NUFS 2400 or NUFS 2403) and (HRMT 2500 or NUFS 2500 or NUFS 2503). Role of quality service in attaining and retaining customers with emphasis on organizational strategic mission. May count HRMT 5530 or 6530/6536. Spring.

HRMT 5540 CONFERENCE COORDINATION (3) LEC. 3. Pr. HRMT 1010 or NUFS 1010 or NUFS 1013 or NUFS 1017 or Departmental approval. Systems for managing conference coordination. May count HRMT 5540 or 6540/6546. Fall.

HRMT 5550 CLUB MANAGEMENT (3) LEC. 3. Pr. (HRMT 2400 or NUFS 2400 or NUFS 2403) and HRMT 2500 or (NUFS 2500 or NUFS 2503). Examination of unique features, opportunities and problems associated with club management. Credit will not be given for HRMT 5550 and HRMT 6550/6556.

HRMT 5570 GLOBAL HOSPITALITY (3) LEC. 3. Pr. MNGT 3100 or MNGT 3103 or MNGT 3107 or MNGT 3810 or Departmental approval. Contemporary issues confronting the global hospitality industry. Management and marketing operations emphasized. Credit will not be given for HRMT 5570 and HRMT 6570/6576. Spring.

HRMT 5590 RECREATIONAL FOOD SERVICE MANAGEMENT (3) LEC. 3. Pr. HRMT 2400 or NUFS 2400 or NUFS 2403 or Departmental approval. Methods and systems of managing foodservice operations recreational facilities. Credit is not allowed for both HRMT 5590 and HRMT 6590/6596.

HRMT 6460 CATERING AND EVENT MANAGEMENT (1) LEC. 1. Departmental approval. Exploring advanced management topics in catering and event planning including risk, liability, crisis and other challenges faced by the industry.

HRMT 6461 CATERING AND EVENT MANAGEMENT (2) LAB. 4. Pr. HRMT 6460 or NUFS 6460 or NUFS 6466. Departmental approval. Provides students with a leadership practical experience in the planing, coordinating and execution of The Hospitality GALA and to provide a forum whereby they work alongside industry professionals.

HRMT 6530/6536 SCIENCE OF QUALITY SERVICE IN HOSPITALITY (3) LEC. 3. Departmental approval. This course introduces students to the important role that quality service plays in attaining and retaining customers in the pursuit of an organizations strategic mission. Credit will not be given for HRMT 6530/6536 and HRMT 5530.

HRMT 6540/6546 CONFERENCE COORDINATION (3) LEC. 3. Departmental approval. Systems for the management of the conference coordination segment of the hospitality industry. Credit will not be given for HRMT 6540/6546 and HRMT 5540.

HRMT 6550/6556 CLUB MANAGEMENT (3) LEC. 3. Departmental approval. Unique features, opportunities, and problems associated with resort and club management. Credit will not be given for HRMT 6550/6556 and HRMT 5550.

HRMT 6570/6576 GLOBAL HOSPITALITY (3) LEC. 3. Departmental approval. Contemporary issues confronting the global hospitality industry. Credit will not be given for HRMT 6570/6576 and HRMT 5570.

HRMT 6590/6596 RECREATIONAL FOODSERVICE MGNT (3) LEC. 3. Departmental approval. Methods and systems of managing foodservice operations in recreational facilities. Credit will not be given for both HRMT 6590/6596 and HRMT 5590.

HRMT 7000/7006 HOSPITALITY ENTERPRISE (3) LEC. 3. Emphasizes aspects of hospitality enterprise including developmental, motivational, financial and human resource issues through contemporary academic literature. Credit will not be given for both HRMT 7000 and HRMT 7006.

HRMT 7010/7016 ADVANCED TOURISM ANALYSIS (3) LEC. 3. This course acquaints students with selected theories, methods, techniques, current issues, practices, and principles that govern tourism behavior. Credit will not be given for both HRMT 7010 and HRMT 7016.

HRMT 7106 THE BUSINESS OF BREWING (3) LEC. 3. This course addresses a mix of business planning and operations management skills required to develop and operate a successful brewery. Baccalaureate degree and 21 years of age.

HRMT 7116 BREWING MATERIALS (3) LEC. 3. This course provides students with an introduction to all types of brewing ingredients including grain, hops, and adjuncts. Baccalaureate degree and 21 years of age.

HRMT 7126 SCIENCE OF BREWING I (3) LEC. 3. Theoretical and applied brewing science, recipe formulation, yeast biology and genetics part I. Baccalaureate degree and 21 years of age.

HRMT 7136 SCIENCE OF BREWING 2 (3) LEC. 3. Pr. (NUFS 7100 or NUFS 7106 or HRMT 7106) and HRMT 7116 or (NUFS 7110 or NUFS 7116) and HRMT 7126 or (NUFS 7120 or NUFS 7126). Theoretical and applied brewing science, recipe, formulation, yeast biology and genetics part 2. Baccalaurete Degree, 21 years of age.

HRMT 7146 FACILITIES AND OPERATIONS (3) LEC. 3. Pr. (NUFS 7100 or NUFS 7106 or HRMT 7106) and HRMT 7116 or (NUFS 7110 or NUFS 7116) and HRMT 7126 or (NUFS 7120 or NUFS 7126). This course will focus on the facilities required to produce a high quality, safe and sanitary product. Baccalaureate Degree, 21 years of age.

HRMT 7910/7916 PRACTICUM IN BREWING SCIENCE (1-3) PRA. SU. Departmental approval. Application of principles and theories of brewing in an industry setting. Course may be repeated for a maximum of 3 credit hours.

HRMT 7920/7926 PROF INTERNSHIP IN HRMT (1-3) INT. SU. Departmental approval. Application and analysis of principles and theories of hospitality in a professional hospitality setting. No more than three hours may count toward a graduate degree. Course may be repeated for a maximum of 3 credit hours.

HRMT 8860/8866 CURRENT ISSUES IN HOSPITALITY MANAGEMENT (3) LEC. 3. Analysis of current issues in the hospitality industry with emphasis on management.

HRMT 8870 ADVANCED HOSPITALITY MANAGEMENT RESEARCH AND APPLICATIONS (3) LEC. 3. Comprehensive review of the academic research process in the context of hospitality management.

HRMT 8880 THEORETICAL DEVELOPMENTS FOR HOSPITALITY (3) LEC. 3. The nature of hospitality theory and its development.

Nutrition Courses

NTRI 2000/2003 NUTRITION AND HEALTH (3) LEC. 3. Principles of human nutrition and food choices related to the health of individuals. Credit will not be given for both NTRI 2000, NTRI 2003 and NTRI 2007.

NTRI 2007 HONORS NUTRITION AND HEALTH (3) LEC. 3. Pr. Honors College Principles of human nutrition and food choices related to the health of individuals. Topics similar to NTRI 2000 but covered in greater depth with classroom discussion of controversial topics. Credit will not be given for both NTRI 2000, NTRI 2003 and NTRI 2007.

NTRI 2010 BASIC SPORTS NUTRITION (3) LEC. 3. Pr. (BIOL 1020 or BIOL 1027) or (NTRI 2000 or NTRI 2003 or NTRI 2007 or NUFS 2000 or NUFS 2003 or NUFS 2007). An introductory course on the relationship between nutrition and sports performance. Topic areas to be covered include energy, carbohydrates, protein/amino acids, fluids, vitamins, minerals, body weight and supplement use as they directly relate to sports performance.

NTRI 2070 CAREERS IN NUTRITION, DIETETICS AND WELLNESS (1) LEC. 1. Pr. NTRI 2000 or NTRI 2003 or NTRI 2007 or NUFS 2000 or NUFS 2003 or NUFS 2007. Professional roles and responsibilities in nutrition, dietetics, and wellness with emphasis on careers professional development and conduct.

NTRI 3380 STUDY ABROAD OPPORTUNITIES IN HUMAN SCIENCES (1) LEC. 1. Exploration of study abroad opportunities for students interested in the International Minor in Human Sciences.

NTRI 3560 EXPERIMENTAL STUDY OF FOODS (4) LEC. 3. LAB. 3. Pr. (NTRI 2000 or NTRI 2003 or NTRI 2007) or (NUFS 2000 or NUFS 2003 or NUFS 2007) and (BIOL 1020 or BIOL 1027) and CHEM 1030 or Departmental approval. Experimental approach to the chemistry to food including composition, preparation, recipe modification, food quality, sanitation, processing, and food laws.

NTRI 3750 NUTRITION EDUCATION (2) LEC. 2. Pr. (PSYC 2010 or PSYC 2013 or PSYC 2017) and (NTRI 2000 or NTRI 2003 or NTRI 2007) or (NUFS 2000 or NUFS 2003 or NUFS 2007). A variety of perspectives and strategies designed to facilitate dietary behaviors conducive to health and well-being.

NTRI 3940 COMMUNITY SERVICE (3-9) LEC. 1. LAB. 6. Departmental approval. Application of NTRI-related knowledge to real-life situations through participation in directed community service experiences. A) nutrition; B) hospitality; C) general NTRI. Course may be repeated for a maximum of 9 credit hours.

NTRI 4090 PROFESSIONAL ISSUES IN DIETETICS AND NUTRITION (1) LEC. 1. SU. Pr. NTRI 2070 or NUFS 2070 or NUFS 2077. NTDI or departmental approval. Junior standing. Professional issues and trends affecting dietetics and nutrition practice; planning for professional advancement; includes externship.

NTRI 4560 FOOD SYSTEMS OPERATIONS (2) LEC. 2. Pr. NTRI 2050 or NTRI 3560 or NUFS 2050 or NUFS 3560 or Departmental approval. Principles for managing resources required in planning, purchasing, preparing and serving high quality food in food service operations.

NTRI 4561 FOOD SYSTEMS OPERATIONS LAB (2) LAB. 4. Pr. NTRI 2050 or NUFS 2050 or NTRI 3560 or NUFS 3560 or Departmental approval. Coreq. NTRI 4560. Laboratory experience in food service operations. Food safety certification is included. TB test.

NTRI 4580 FOOD AND CULTURE (2) LEC. 2. Departmental approval. Cultural and social factors affecting food habits and nutritional status of populations throughout the world.

NTRI 4620 PUBLIC HEALTH NUTRITION (3) LEC. 3. Pr. STAT 2510 or STAT 2513. Coreq. NTRI 5820. Population-focused approaches that facilitate healthy diets through policy development and environmental changes.

NTRI 4820 MACRONUTRIENTS (3) LEC. 3. Pr. (NTRI 2000 or NTRI 2003 or NTRI 2007 or NUFS 2000 or NUFS 2003 or NUFS 2007) and P/C BCHE 3180 and BIOL 2510 or Departmental approval. Physiological and biochemical basis for energy-yielding nutrients; structure, function, dietary requirements, digestion, absorption, transport and metabolism of macronutrients. Spring.

NTRI 4830 VITAMINS AND MINERALS (3) LEC. 3. Pr. (NTRI 2000 or NTRI 2003 or NTRI 2007 or NUFS 2000 or NUFS 2003 or NUFS 2007) and P/C BCHE 3180. Metabolism, dietary needs, deficiency symptoms and food sources of vitamins and minerals in humans. Spring.

NTRI 4930 DIRECTED STUDIES (1-8) AAB/IND. Departmental approval. Independent reading or research in a content area of special interest; supervised by a faculty member. Course may be repeated for a maximum of 8 credit hours.

NTRI 4970 SPECIAL TOPICS (1-3) LEC. Departmental approval. A) Nutrition, B) Hotel and Restaurant Management. A course offering unique or current issues not covered in a regularly scheduled course. Course may be repeated for a maximum of 6 credit hours.

NTRI 4980 UNDERGRADUATE RESEARCH AND STUDY (1-9) AAB/IND. Departmental approval. Directed research under faculty supervision. Course may be repeated for a maximum of 9 credit hours.

NTRI 4997 HONORS THESIS (1-3) IND. SU. Pr. Honors College. Departmental approval. Research in specialized topics. Course may be repeated for a maximum of 3 credit hours.

NTRI 5020 MEDICAL NUTRITION I (4) LEC. 3. LAB. 2. Pr. (NTRI 4820 or NUFS 4820 or NUFS 4830 or NUFS 4833) and NTRI 4830. Coreq. NTRI 4090. NTDI or departmental approval Applications of nutrition assessment and medical nutrition therapy to the pathophysiological changes associated with endocrine and gastrointestinal disorders. May count either NTRI 5020 or NTRI 6020.

NTRI 5030 MEDICAL NUTRITION II (4) LEC. 3. LAB. 2. Pr. NTRI 5020 or NUFS 5020 or NUFS 5023 or NTRI 6020 or NUFS 6020 or NUFS 6026. NTDI or department approval. Medical nutrition therapy for diseases of the cardiovascular, renal, and respiratory systems; oncology; critical care; and conditions of infancy/childhood. May count either NTRI 5030 or NTRI 6030

NTRI 5100 NUTRITION IN DISEASE PREVENTION (2) LEC. 2. Pr. (NTRI 4820 or NUFS 4820 or NUFS 4830 or NUFS 4833) and NTRI 4830. The functions, safety, and efficacy of selected nutrients and herbs in the prevention and/or treatment of selected diseases/conditions.

NTRI 5380 STUDY/TRAVEL IN NUTRITION, DIETETICS AND HOSPITALITY MANAGEMENT (1-6) AAB/FLD. Departmental approval. Concentrated study in nutrition, food science, or hotel and restaurant management in the US or international locations. Course may be repeated for a maximum of 6 credit hours.

NTRI 5560 NUTRITION AND FOOD SERVICE MANAGEMENT (3) LEC. 3. Pr. (P/C NTRI 4560 or P/C NTRI 4561) or (P/C NUFS 4560 or P/C NUFS 4561 or P/C NUFS 4563) or Departmental approval. Organization, management and marketing of food and nutrition service systems in health care facilities. Credit will not be given for both NTRI 5560 and NTRI 6560. Spring.

NTRI 5620 SPORTS NUTRITION (3) LEC. 3. Pr. BIOL 2510 and BCHE 3180. Departmental approval. Relationships between energy, carbohydrates, proteins, fluids, vitamins, minerals, body weight, ergogenic aids and physical performance. Credit will not be given for both NTRI 5620 and NTRI 6620. Spring.

NTRI 5760 NUTRITION COUNSELING (2) LEC. 2. Pr. NTRI 3750 and (P/C NTRI 5030 or P/C NTRI 6030). NTDI or department approval. Application of counseling techniques, with an emphasis on Motivational Interviewing, to facilitate behavior change. May count either NTRI 5760 or NTRI 6760.

NTRI 5820 NUTRITION IN THE LIFE CYCLE (3) LEC. 3. Pr. NTRI 4830 or NUFS 4830 or NUFS 4833. Departmental approval. Metabolic and clinical aspects of nutrition during key periods of the life cycle emphasizing pregnancy, infancy, adolescence and late adulthood. Credit will not be given for both NTRI 5820 and NTRI 6820. Fall.

NTRI 5830 NUTRITIONAL GENOMICS (3) LEC. 3. Pr. (NTRI 4820 or NUFS 4820 or NUFS 4830 or NUFS 4833) and NTRI 4830. Principles of nutrient-gene interactions and how these interactions influence human health and disease. May count either NTRI 5830 or NTRI 6830.

NTRI 5910 CLINICAL PRACTICUM IN DIETETICS (1) PRA. 3. SU. Pr. P/C NTRI 5020 or P/C NUFS 5020 or P/C NUFS 5023 or P/C NUFS 5030 or P/C NTRI 5030 or P/C NUFS 5033. NTDI or department approval. Application of the practice of dietetics in a clinical or community setting.

NTRI 6020 MEDICAL NUTRITION I (4) LEC. 3. LAB. 2. Pr. (NTRI 4820 or NUFS 4820 or NUFS 4830 or NUFS 4833) and NTRI 4830. Applications of nutrition assessment and medical nutrition therapy to the pathophysiological changes associated with endocrine and gastrointestinal disorders. May count either NTRI 5020 or NTRI 6020.

NTRI 6030 MEDICAL NUTRITION II (4) LEC. 3. LAB. 2. Pr. (NTRI 5020 or NTRI 6020). Coreq. NTRI 6760. Medical nutrition therapy for diseases of the cardiovascular, renal, and respiratory systems; oncology; critical care; and conditions of infancy/childhood. May count either NTRI 5030 or NTRI 6030.

NTRI 6100/6106 NUTRITION IN DISEASE PREVENTION (2) LEC. 2. Pr. (NTRI 5820 or NUFS 5820 or NUFS 4830 or NUFS 4833) and NTRI 4830. The functions, safety, and efficacy of selected nutrients herbs in the prevention and/or treatement of selected diseases/conditions. May count either NTRI 5100 or NTRI 6100.

NTRI 6380 STUDY/TRAVEL IN NUTRITION, DIETETICS AND HOSPITALITY MANAGEMENT (1-6) AAB/FLD. Departmental approval. Concentrated study in nutrition, food science, or hotel and restaurant management in the US or international locations. Course may be repeated for a maximum of 6 credit hours.

NTRI 6560/6566 NUTRITION AND FOOD SERVICE MANAGEMENT (3) LEC. 3. Pr. NTRI 4560 or NUFS 4560 or NUFS 4561 or NTRI 4561 or NUFS 4563 or Departmental approval. Organization, management and marketing of food and nutrition service systems in health care facilities. Credit will not be given for both NTRI 6560 and NTRI 5560. Spring.

NTRI 6620 SPORTS NUTRITION (3) LEC. 3. Pr. BIOL 2510 and BCHE 3180. Departmental approval. Relationships between energy, carbohydrates, proteins, fluids, vitamins, minerals, body weight, ergogenic aids and physical performance. Credit will not be given for both NTRI 6620 and NTRI 5620. Spring.

NTRI 6760 NUTRITION COUNSELING (2) LEC. 2. Pr. NTRI 3750 and NUFS 3750. Coreq. NTRI 5030 and NTRI 6030. Application of counseling techniques, with an emphasis on Motivational Interviewing, to facilitate behavior change. May count either NTRI 5760 or NTRI 6760.

NTRI 6820/6826 NUTRITION IN THE LIFE CYCLE (3) LEC. 3. Pr. NTRI 4830 or NUFS 4830 or NUFS 4833. Departmental approval. Metabolic and clinical aspects of nutrition during key periods of the life cycle emphasizing pregnancy, infancy, adolescence and late adulthood. Credit will not be given for both NTRI 6820 and NTRI 5820. Fall.

NTRI 7016 ADVANCED PRACTICUM IN DIETETICS (1-9) DSL. SU. DPD verification statement. Enrollment in Masters in Nutrition Program or department approaval. Supervised practical experience in clinical, food service, and community settings for development of entry-level skills for the registered dietitian. Course may be repeated for a maximum of 9 credit hours.

NTRI 7050/7056 METHODS OF RESEARCH (2) LEC. 2. Departmental approval. Research methods and designs applicable to disciplines represented in nutrition dietetics and hospitality management. Credit is not allowed for both NTRI 7050 and NTRI 7056. Spring.

NTRI 7280 LABORATORY METHODS IN FOOD SCIENCE AND NUTRITION (3) LEC. 2. LAB. 3. Departmental approval. Modern laboratory techniques and instruments used in human nutrition and food science research.

NTRI 7500/7506 MINERALS (3) LEC. 3. Departmental approval. Sources, digestion, absorption, transport, function and metabolism of major and trace minerals in the human body. Fall.

NTRI 7510/7516 VITAMINS (3) LEC. 3. Departmental approval. Advanced study of metabolism, requirements, interactions and deficiencies of the fat and water soluble vitamins as related to humans. Fall.

NTRI 7520/7526 MACRONUTRIENTS: INTEGRATION AND METABOLISM (4) LEC. 4. Advanced study of energy metabolism, digestion, absorption, transport and integrative metabolism of macronutrients. Summer.

NTRI 7530/7536 HUMAN NUTRIENT METABOLISM (4) LEC. 4. Advanced study of nutrition and metabolism, as related to humans. Department approval. Credit will not be given for both NTRI 7530 or NTRI 7536 once developed, or BCHE 6180 and BCHE 6190, and/or BCHE 7200.

NTRI 7850/7856 RESEARCH SEMINAR FOR MASTER'S PROGRAM (1) SEM. 1. Departmental approval. Current topics in nutrition, dietetics and hospitality management presented by M.S. graduate students.

NTRI 7910 PRACTICUM IN NUTRITION AND DIETETICS (1-12) PRA. SU. Departmental approval. Application of principles and theories of nutrition in a professional setting. No more than three hours may count toward a graduate degree. Course may be repeated for a maximum of 12 credit hours.

NTRI 7930/7936 ADVANCED INDEPENDENT STUDY (1-6) IND. Departmental approval. Advanced reading or research approved and supervised by a faculty member. Course may be repeated for a maximum of 6 credit hours.

NTRI 7960/7966 SPECIAL PROBLEMS (1-5) IND. Departmental approval. Critical analysis of classic and current research. Course may be repeated for a maximum of 10 credit hours.

NTRI 7980/7986 NONTHESIS RESEARCH (1-6) RES. SU. Departmental approval. In-depth work in a particular project related to hotel and restaurant management. Course may be repeated for a maximum of 6 credit hours.

NTRI 7990 RESEARCH AND THESIS (1-10) MST. Departmental approval. Research in an area of specialization. Course may be repeated with change in topics.

NTRI 8850 RESEARCH SEMINAR FOR DOCTORAL PROGRAM (1-2) SEM. Departmental approval. Required for doctoral students in nutrition and hospitality management. Advanced topics in nutrition and food science presented by doctoral students. Course may be repeated for a maximum of 2 credit hours.

NTRI 8910 SUPERVISED TEACHING (1) AAB/IND. 1. Departmental approval. Practical experience teaching in the classroom. Course may be repeated for a maximum of 3 credit hours.

NTRI 8970/8976 ADVANCED TOPICS IN NUTRITION, DIETETICS AND HOSPITALITY MANAGEMENT (1-6) LEC. Departmental approval. A) Nutrition, B) Hotel and Restaurant Management. Course may be repeated for a maximum of 6 credit hours.

NTRI 8990 RESEARCH AND DISSERTATION (1-10) AAB/DSR. Departmental approval. Research in an area of specialization. Course may be repeated with change in topics.

Nutr/Dietetics Hospitality Mgt

  • AYOUN, BAKER M., Associate Professor
  • BROWN, ONIKIA, Assistant Professor
  • DOUGLAS, ALECIA, Associate Professor
  • GREENE, MICHAEL, Assistant Professor
  • HUBBARD, SUSAN S., Associate Dean and Professor
  • HUGGINS, KEVIN W., Associate Professor
  • JEGANATHAN, RAMESH, Assistant Professor
  • LEE, YEE MING, Assistant Professor
  • MARTIN, DAVID, Assistant Professor
  • O’NEILL, MARTIN, Bruno Professor and Head
  • PATRICIA, MARINCIC, Associate Professor and Program Director Dietetics
  • RAHMAN, IMRAN, Assistant Professor
  • STRUEMPLER, BARBARA J., Professor
  • WHITE, B. DOUGLAS, Associate Professor