NUTRITIONAL SCIENCE PROGRAM /DIETIECS

The mission of the Dietetics Program at Morgan State University is to prepare dietetic students from culturally diverse backgrounds to competently address the dietary needs, and to optimize the nutrition-related health status of a diverse clientele, and to assume positions of leadership in a wide range of settings such as health care, education, industry, government, research, and community.

Goals/Objectives:

1. Enroll, retain and graduate a culturally diverse pool of students to meet the critical shortages and under-representation in the profession.

2. To prepare students with the knowledge and skills as defined by the Foundation Knowledge and Skills for Didactic Component of Entry-Level Dietitian Education Programs.

3. To educate students who will apply and perform satisfactorily in supervised practice programs as evaluated by the Internship Program Director/Supervisor.

4. To prepare students for entry-level positions as food and nutrition professionals in the field of Dietetics or for entry into health-related graduate programs.

REQUIRED COURSES FOR A MAJOR IN NUTRITIONAL SCIENCES

In addition to meeting the General Education course requirements (46), students majoring in Nutritional Sciences must complete the following courses.

Course	Credits
BIOL 106	4
BIOL 201	4
BIOL 202	4
BIOL 405	4
CHEM 106	4
CHEM 201	4
CHEM 202	4
EDU 301	3
NUSC 160	3
NUSC 161	3
NUSC 361	3
NUSC 362	4
NUSC 366	4
NUSC 367	3
NUCS 462	3
NUSC 463	4
NUSC 464	3
NUSC 465	2
NUSC 466	4
NUSC 467	2
NUSC 468	3
NUSC 480	3
MGMT 324	3
MKTG 331	3
ORIE 109	1

In order to qualify for graduation, students must have passed the Senior Program Exit Examination, earned a cumulative average of 2.0 or better, and a major average of 2.0 or better, with no grades below “C” in the major (which includes all courses required for the major and required supporting courses listed above).
                                                                       

REQUIRED COURCES FOR A MINOR IN NUTRITIONAL SCIENCES

Students who pursue a minor in Nutritional Sciences must complete the following courses:

NUSC 160	3
NUSC 161	3
NUSC 361	3
NUSC 367	3
NUSC 462	3
NUSC 464	3
Total	18

NUTRITIONAL SCIENCES COURSE DESCRIPTIONS

ORIE  109 FRESHMEN ORIENTATION- One hour lecture, 1 credit.  This course is an overview of the history and field of public health, the relatedness of foods, and nutrition; the government entities (local, state, and federal); policies, and programs that interact to affect the nutritional well-being of the public.  The university’s policies, and procedures (academics, student’s rights, responsibilities, and expectations) for successful matriculation will be emphasized.
  
NUSC 160 INTRODUCTION TO NUTRITION- Three hours lecture; 3 credits. This course stresses the importance of a working knowledge of general nutrition principles and wise nutritional practices. Emphasis is placed on food nutrient sources, digestive processes, human metabolism and energy requirements particularly in the framework of the eating patterns of the American people.

This course was formerly FONT 160.

NUSC 161 SCIENTIFIC PRINCIPLES OF
FOOD SELECTION AND PREPARATION -
Two hours lecture, Two hours laboratory; 3 credits. This course is a study of the cultural and economic aspects of food selection: the scientific principles underlying methods of food selection, preparation and preservation, and their effects on consumer acceptability and nutritive value of common foods.
This course was formerly FONT 161.

NUSC 361 APPLIED NUTRITION - Three hours lecture; 3 credits. The nutritional needs of the individual and an in depth study of the metabolism of foods in the human body.  Current advances in nutrition research are discussed. Prerequisites: NUSC 160 and CHEM 202.
This course was formerly FONT 361.

NUSC 362 ADVANCED FOOD SCIENCE – Two hours lecture, Three hours laboratory; 4 credits. This course applies the scientific method to the solution of specific problems in food experimentation and food safety. Technical writing and quantitative data analysis are addressed.  Prerequisites: NUSC 160, 161 and CHEM 201.
This course was formerly FONT 362.

NUSC 366 INSTITUTIONAL MANAGEMENT - Two hours lecture, two hours laboratory; 4 credits. This course examines the principles of organization and management of food service institutions and problems of administration. Equipment, layout and workflow are discussed in relation to the various types of operations and performance requirements. Bookkeeping, computer usage, budgeting and cost accounting are discussed where applicable. Prerequisite: NUSC 160.
This course was formerly FONT 366.

NUSC 367 NUTRITION THROUGHOUT THE LIFE CYCLE - Three hours lectures: 3 credits. Addresses the physiological, socioeconomic, and environmental factors influencing nutritional status and requirements over the life cycle. The impact of policies and program delivery on nutritional status and health is also addressed. Prerequisite: NUSC 160
This course was formerly FONT 367.

NUSC 462 COMMUNITY NUTRITION – Three hours lecture; 3 credits. This course examines the cultural, ethnic and socio-economic factors, which underline food selection, methods of preparation, and potential nutrient value. Opportunities are provided to evaluate community programs addressing nutrition and health. Prerequisite: NUSC 160.
This course was formerly FONT 462.

NUSC 463 QUANTITY FOOD SERVICE SYSTEMS – One hour lecture; four hours laboratory; 4 credits. A study of quality food cookery and management problems as they pertain to commercial, industrial and other institutional food services. Merchandising menus, variety in menu planning and food preferences of customers to be included. Independent projects are required of students through experiential learning opportunities in selected food service establishments. Prerequisites: NUSC 160 and 161.
This course was formerly FONT 463.

NUSC 464 DIET THERAPY I - Three hours lecture; 3 credits. A study of the modifications of normal diets in the applications of diet therapy. Involves nutrient and calorie calculations in the development of dietary plans for specific pathological conditions. Medical terminologies related to nutrition and diseases will be covered. Prerequisites: NUSC 160, 361 and CHEM 202.
This course was formerly FONT 464.

NUSC 465 SENIOR SEMINAR IN FOODS AND NUTRITION - One two hour seminar per week (2 credit hours). Current trends, and selected topics in food and nutrition. Presentation of case studies from clinical experience. Prerequisites: NUSC 160, 361 and 464, or consent of instructor.
This course was formerly FONT 465.

NUSC 466 FOOD AND NUTRITION FIELD EXPERIENCE - Four hours of hands-on experience per week (4 credit hours). Pre-professional training in dietetics and food service systems: experience in hospitals, nursing homes or other related clinical facilities under supervision of a resident dietitian. Involves nutrition assessment, case study, nutrition counseling and food service management exercises. Instructor’s approval is required.  Prerequisites: NUSC 160, 361, and 464, or consent of instructor.
This course was formerly FONT 466.

NUSC 467 DIET THERAPY II - One hour lecture, Two hours laboratory; 2 credits. Continuation of FONT 464 and practical experience in clinical dietetics in facilities such as hospitals, dialysis units, nursing homes and in the community. Prerequisites: NUSC 160, 361, 464.
This course was formerly FONT 467.

NUSC 468 STATISTICS - Two hours lecture, two hours lab: 3 credits.  This course covers the descriptive statistical measures including tabular and graphic representations to the concepts of normal curve and probability. The course includes measures of central tendency, measures of variability up to variance and sum of squares, the normal curve, Z tests and probability theory.  Basic applications of analysis of variance (ANOVA) and t-tests are covered.
Prerequisites: NUSC 361, 362.

NUSC 480 RESEARCH METHODS - Three hours lecture (3 credit hours).  This course is designed to help dietetic and other health preprofessionals to understand and apply scientific methodology in research, and to obtain skills in interpretation of data, and promote decision-making that lead to growth in future careers, graduate school, or professional positions.  Prerequisites: NUSC 361, 362.

This course was formerly FONT 480.

COMPREHENSIVE EXAMINATION

All students majoring in Food and Nutrition are required to take the Exit Exam during their final year. For students graduating in May or August, the exam will be offered in April, prior to graduation.  Students who are graduating in December will take the exam in November of the year of graduation. Students are expected to pass the Exit Exam with a score of 70% before they are allowed to graduate. Multiple attempts are allowed. The dates for the exam will be posted within the department one month in advance of the date of administration. This exam satisfies the University's requirement for a Comprehensive Final Exam.

FRESHMAN YEAR (FALL SEMESTER)
CHEM 105	GEN CHEM I	4
ORIE 109	FRESHMEN ORIENT	1
HEED 100	HEALTH EDUCATION	2
ENGL 101	FRESHMAN COMP I	3
MATH 109	COLLEGE MATH	4
BIOL 105	INTRO TO BIOL I	4
		18

SOPHOMORE YEAR (FALL SEMESTER)
HIST 101	WORLD CIVILIZATION or
HIST 105	AMERICAN HISTORY	3
HUMA 201	INTRO TO HUMANITIES I	3
CHEM 201	ORGANIC CHEMISTRY	4
BIOL 201	ANATOMY/PHYSIOLOGY	4
PHIL 109	INTRO TO LOGIC	3
		17

 

JUNIOR YEAR (FALL SEMESTER)
HIST 350	AFRICAN DIASPORA	3
BIOL 405	MICROBIOLOGY	4
NUSC 366	INSTITUTIONAL MGMT	4
MGMT 324	PRIN OF MGMT & ORG. BEH.	3
ELECTIVE		3
		17

 

SENIOR YEAR (FALL SEMESTER)
NUSC 462	COMMUNITY NUTRITION	3
NUSC 464	DIET THERAPY I	3
NUSC 480	RESEARCH METHODS	3
MKTG 331	MARKETING	3
		12

 

FRESHMAN YEAR (SPRING SEMESTER)
BIOL 106	INTRO TO BIOL II	4
CHEM 106	GEN CHEMISTRY II	4
NUSC 160	INTRO TO NUTRITION	3
ENGL 102	FRESHMAN COMP II	3
NUSC 161	SCIEN PRIN OF FOOD	3
		17

 

SOPHOMORE YEAR (SPRING SEMESTER)
HIST 106	AMERICAN HISTORY	3
HIST 102	WORLD CIVILIZATION or
HUMA 202	INTRO TO HUMANI. II	3
CHEM 202	BIOCHEMISTRY	4
BIOL 202	ANATOMY/PHYSIO	4
ECON 211	PRINCIPLES OF ECON I	3
		17

 

JUNIOR YEAR (SPRING SEMESTER)
NUSC 361	APPLIED NUTRITION	3
NUSC 362	ADVANCED FOOD SCIENCE	4
GENL 201	GEN. COMP.  LITERACY	2
ELECTIVE		3
NUSC 367	NUTRITION THROUGH
	OUT THE LIFE CYCLE	3
		15

SENIOR YEAR (SPRING SEMESTER)
NUSC 463	QUANTITY FOODS SER SYS	4
NUSC 465	SENIOR SEMINAR IN FOOD & NUTRI	2
NUSC 466	FOODS & NUTRITION FIELD EXPERIENCE	4
NUSC 467	DIET THERAPY II	2
NUSC 468	STATISTICS	3
		15

 

TOTAL

128

SUGGESTED ELECTIVES (6 credit hours)

EDU 301	Human Learning
SOWK 221	The Black Community and Social Welfare
FACS 341	Alcohol and Substance Abuse in the Family
BAUD 351	Entrepreneurship