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Undergraduate Admissions Information
Office of Undergraduate Admissions
Madonna University
36600 Schoolcraft Road
Livonia, Michigan 48150-1176
(734) 432-5339 or (800) 852-4951, ext. 5339
Fax (734) 432-5424
Email: admissions@madonna.edu

Nutritional Sciences Major: Bach Sci | Nutritional Sciences Major - Support: Bach Sci
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Nutritional Sciences Major: Bach Sci    
   Major Courses (29 cr. to be chosen)    
      NFS 2260   Introductory Food Science (FCS/NFS*) 3 cr.  Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Laboratory experience in basic culinary techniques and methods of food preparation. Lecture 2 hours, laboratory 3 hours. 
      NFS 2270   Human Nutrition (FCS/NFS*) 3 cr.  Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs. 
      NFS 3220   Nutrition Assessment 2 cr.  An examination of the process of obtaining and interpreting nutritional data. Students gain experience with medical documentation and explore appropriate uses for nutrition support. Prerequisites: BIO 2250 and NFS 2270. 
      NFS 3250   Medical Nutrition Therapy I 3 cr.  Physiological basis for modification of the normal diet as a preventive measure or therapeutic aid in certain diseases and disorders of the body. Prerequisites: BIO 2250 and NFS 3220. 
      NFS 4250   Advanced Human Nutrition 4 cr.  Biochemical principles involved in the metabolism of specific nutrients. Problems in applying this knowledge to particular topics in nutrition. Prerequisites: CHM 1610 or CHM 3610; BIO 2250; NFS 2270. 
      NFS 4420   Medical Nutrition Therapy II 3 cr.  Examination of the interrelationships of physiology, biochemistry, and nutrition as related to medical nutritional therapy (MNT), including the scientific evidence supporting MNT. Emphasis on the role of MNT in preventing and treating disease/disorders. Coverage of the Nutrition Care Process and MNT of multiple disease states. Prerequisites: BIO 2250, NFS 3220. 
      NFS 4960   Experimental Foods and Research 3 cr.  Principles involved in food quality, spoilage and preservation, control of foodborne illnesses. Managerial and manipulative techniques involved in formal demonstrations for teaching or promotional work. The experimental method applied in development and evaluation of selected food items. Lecture 2 hours, laboratory 3 hours. Prerequisites: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260. 
      BIO 4950   Senior Seminar 2 cr.  Preparation and presentation of a scientific paper. Taken by students with senior status as a requirement for graduation; to be taken in the final six hours of the program. 
      Major electives (6 cr. to be chosen)    
         NSC 1250   Health Problems (FCS/NFS/NSC*) 4 cr.  Biological approach to health and disease in man. Study of drugs, smoking, alcohol, venereal disease, sex education, nutrition, heredity, and topics of current interest. (For non-science majors.) 
         NFS 2000   Professional Issues in Dietetics 2 cr.  Introduction to the profession of dietetics and professional associations. Evaluation of nutrition-related legal, ethical and research-related issues. Discussions of health care policy, delivery and reimbursement issues. Discussions of the impact of public policy on the dietetics profession. 
         NFS 2230   Therapeutic Nutrition for the Health Professional 2 cr.  The application of basic nutrition knowledge to diet modification as a preventative or therapeutic aid in specific disease states is discussed. Prerequisites: NFS 2220 or equivalent, and approval of advisor. 
         NFS 2290   Topics in Food and Nutrition 1 cr.  An overview of current scientific information about contemporary topics in food and nutrition. Students explore how issues related to the topic affect the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 2420   Nutrition for the Aging (AGE/NFS*) 2 cr.  Practical problems of meeting nutritional needs of older adults considering economic, physical, and psychological changes that occur with age. Study of agencies and programs concerned with meal delivery systems for the elderly. 
         MKT 2550   Consumer Behavior (HTM/MKT*/NFS) 3 cr.  The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440. 
         NFS 2760   Food Service Sanitation 2 cr.  Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees. 
         NFS 2910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 2930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3120   Nutrition Through the Life Cycle 3 cr.  The study of changing nutrient needs throughout the life cycle. Study of each phase from pre-conception through the elderly years includes key nutrition concepts, physiological principles and nutritional recommendations. Prerequisite: NFS 2270. 
         NFS 3290   Adv. Topics in Food and Nutrition 1 cr.  Specialized study of contemporary topics in food and nutrition. Students explore concepts related to food intake and nutrition, enabling them to better serve the consumer. Topics vary by semester. Students may take the course up to three times, provided the content is distinct. 
         NFS 3310   Environmental Food and Nutrition (ENV/NFS*) 2 cr.  Study of issues related to sustainable agriculture, local food supply, organic farming, and other issues related to nutritional health and the environment. Hands-on experience working with organic farming. 
         HTM 3360   Lodging Management I (HTM*/MGT/NFS) 3 cr.  A study in general responsibilities of various departments within the rooms, the food and beverage, the marketing and sales, and the administrative divisions of a lodging property. Prerequisite: MGT 2360. 
         NFS 3380   Nutrition Education and Counseling 3 cr.  Designing instructional units and materials for teaching nutrition and health principles to children and adults. Counseling theories, motivational interviewing, and behavior modification are covered. Prerequisite: NFS 2220 or NFS 2270. 
         NFS 3460   Food Service Management I (HTM/NFS*) 3 cr.  Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260. 
         HTM 3660   Market Field Study (HTM*/NFS) 2 cr.  Three day on-site visit to a hospitality market and trade show where hospitality industry leaders offer valuable current educational sessions; and to hotels, restaurants, and private clubs in the same city that provide an inside look at the operation of selected hospitality venues. 
         NFS 3910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         NFS 3930   Practicum 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s area of specialization. Prerequisite: approval of advisor. 
         HTM 4360   Lodging Management II (HTM*/MGT/NFS) 2 cr.  A study of various organizational structures and systems in the lodging industry and the authority vested in the respective levels of management. Emphasis on operations analysis and problem solving. Prerequisites: HTM 3360 and MGT 2360. 
         NFS 4380   Community Nutrition 2 cr.  Social, economic, and political aspects of public health in relation to food and nutrition; problems and programs affecting vulnerable groups such as the poor, the aged, the handicapped, pregnant teenagers, infants. Lecture and supervised practice in community setting. Includes an academic service-learning experience. Prerequisite: NFS 2270. 
         NFS 4460   Food Service Management II (HTM/NFS*) 3 cr.  Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360. 
         NFS 4910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)  Supervised work experience in a professional situation related to the student’s specialization area. Prerequisite: approval of advisor. 
Nutritional Sciences Major - Support: Bach Sci    
   Support Courses (26 cr. to be chosen)    
      BIO 2260   Microbiology 4 cr.  Fundamental principles of microbiology with emphasis on the biology of bacteria and other microbes (metabolism, genetics, growth, and death), their ecological relationships in natural and controlled environments, and the interactions of pathogenic microorganisms and their human and animal hosts. Lecture 3 hours, laboratory 3 hours. Prerequisites: CHM 1110 or CHM 1610; and, BIO 1030 or BIO 2250 or BIO 2430. 
      BIO 2430   Human Anatomy and Physiology I 3 cr.  Study of anatomical terminology, the cell, and the structure and function of the integumentary, skeletal, muscular, and nervous systems. Lecture 2 hours, laboratory 2 hours. Prerequisite: one year each of high school biology and chemistry. 
      BIO 2440   Human Anatomy and Physiology II 3 cr.  Study of the sense organs, circulation, respiration, digestion, excretion, reproduction and development, the endocrine system, fluids and electrolytes, and acid-base balance. Lecture 2 hours, laboratory 2 hours. Prerequisite: one year each of high school biology and chemistry. 
      CHM 1110   General Chemistry I 4 cr.  Principles of chemistry, including atomic structure and periodicity, chemical bonding, stoichiometry, gas laws, solution concepts, acid-base theory, redox processes, and equilibrium. Lecture 3 hours, laboratory 3 hours. Prerequisites: one year of high school chemistry or CHM 1010 with grade of C (2.0) or better; one year of high school algebra or MTH 1040 with grade of C (2.0) or better. Two years of high school algebra highly recommended, or MTH 1040 and 1050 with grades of C (2.0) or better. 
      CHM 1120   General Chemistry II 4 cr.  Principles of thermodynamics, kinetics, equilibrium systems, proton transfer, electrochemistry, and nuclear chemistry. Laboratory projects related to each major subject area. Lecture 3 hours, laboratory 3 hours. Prerequisites: CHM 1110 or equivalent; MTH 1050 or equivalent. 
      CHM 2210   Organic Chemistry I 4 cr.  Structure and classification of compounds of carbon, with stress on the aliphatics; IUPAC nomenclature; properties, characteristic reactions of the common functional groups, especially of the oxygen functions; concepts of stereochemistry; introduction to mechanisms; stress on Bronsted and Lewis acid/base processes. Laboratory exercises directed to demonstration of mechanistic processes. Lecture 3 hours, laboratory 3 hours. Prerequisite: CHM 1110 or equivalent; CHM 1120 highly recommended. 
      CHM 3610   Biochemistry I (BIO/CHM*) 4 cr.  Principles of biochemistry; major metabolic and biosynthetic pathways; structure and conformation of biological molecules and their molecular biology. Laboratory exercises in enzyme kinetics, electrophoresis, chromatography, and DNA isolation and manipulation. Lecture 3 hours, laboratory 3 hours. Prerequisites: CHM 1110, CHM 2210. 
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