Nutrition and Food Science (M.S.) - Graduate - 2015 University Catalog

Coordinator: Dr. Shahla Wunderlich
Phone: (973) 655-4373

Department Administrator: Maddy Antosiewicz
Phone: (973) 655-6681
Email: antosiewczm@mail.montclair.edu    

The graduate program in Nutrition and Food Science provides students with in-depth study of nutrition science, nutrition education, food and nutrition issues, food regulations and compliance and nutrition counseling. It prepares professionals for careers in nutrition and wellness, healthcare, education and research, food and nutrition administration, nutrition policy, food production, food safety and regulations, and food and nutrition management.

For more information, visit the Nutrition and Food Science website.

Special note: This program does not prepare students to become Registered Dietitians. Students who are interested in obtaining the status of Registered Dietitian should click this link http://www.montclair.edu/cehs/academics/departments/hns/academic-programs/and-certificate-program/ to learn more about the Didactic Program in Dietetics. Students can complete the M.S. in Nutrition and Food Science and the Didactic Program in Dietetics simultaneously, with some courses from the Master's program substituting for courses in the Didactic Program. In order to be in the combined program, prospective students must apply to each program separately.


NUTRITION AND FOOD SCIENCE

Complete 32 semester hours including the following 4 requirement(s):

  1. REQUIRED COURSES

    Complete 2 requirement(s) for 16 semester hours:

    1. Complete 4 courses for 13 semester hours:

      NUFD 501 Principles of Nutrition (4 hours lecture) 4
      NUFD 580 Current Applications in Nutrition (3 hours lecture) 3
      NUFD 587 Practicum (3 hours practicum) 3
      NUFD 595 Principles of Food Science (3 hours lecture) 3
    2. Complete 1 course for 3 semester hours from the following list.

      HLTH 503 Research Methods in Health (3 hours lecture) 3
      NUFD 507 Research in Nutrition and Food Science (3 hours lecture) 3
  2. EMPHASIS

    Complete 1 of the following:

    1. NUTRITION EDUCATION

      Complete 3 courses for 9 semester hours:

      NUFD 560 Advanced Nutrition Counseling for Diverse Population Groups (3 hours lecture) 3
      NUFD 577 Social Marketing in Nutrition (3 hours lecture) 3
      NUFD 581 Nutrition Education (3 hours lecture) 3
    2. NUTRITION & FOOD SCIENCE MANAGEMENT

      Complete 3 courses for 9 semester hours from the following list

      NUFD 557 Food Safety (3 hours lecture) 3
      NUFD 573 Food and Nutrition Regulations and Compliances (3 hours lecture) 3
      NUFD 588 Organizational Behavior in Food Businesses (3 hours lecture) 3
  3. ELECTIVES

    Complete a minimum of 3 semester hours (if choosing Thesis option) -4 semester hours (if choosing Research Seminar option) from:

    HLTH 526 Curriculum Development in Health Education (3 hours lecture) 3
    HLTH 533 Behavioral Aspects of Diet, Activity and Health (3 hours lecture) 3
    HLTH 565 Foundations of Epidemiology (3 hours lecture) 3
    HLTH 580 Health Policy and Politics (3 hours lecture) 3
    HLTH 585 Organization and Administration of Health Care Facilities (3 hours lecture) 3
    NUFD 506 Research and Evaluation in Nutrition and Food Science (1 - 3 hours lecture) 1-3
    NUFD 508 Independent Study in Nutrition and Food Science 1-3
    NUFD 557 Food Safety (3 hours lecture) 3
    NUFD 560 Advanced Nutrition Counseling for Diverse Population Groups (3 hours lecture) 3
    NUFD 570 Selected Topics in Nutrition and Food Science (1 hours lecture) 1-3
    NUFD 573 Food and Nutrition Regulations and Compliances (3 hours lecture) 3
    NUFD 577 Social Marketing in Nutrition (3 hours lecture) 3
    NUFD 581 Nutrition Education (3 hours lecture) 3
    NUFD 583 Nutritional Aspects of Food Processing and Handling (3 hours lecture) 3
    NUFD 585 Food and Nutrition Issues (3 hours lecture) 3
    NUFD 588 Organizational Behavior in Food Businesses (3 hours lecture) 3
    NUFD 590 Nutrition Policy (3 hours lecture) 3
    NUFD 668 Nutrition Assessment (3 hours lecture) 3
    PEMJ 539 Advanced Exercise Physiology (3 hours lecture) 3
    PEMJ 541 Aerobic Testing and Programming (3 hours lecture) 3
    PEMJ 543 Theoretical Foundations for Strength and Conditioning (3 hours lecture) 3
  4. CULMINATING EXPERIENCE

    Complete 1 of the following options:

    1. THESIS OPTION

      1. Complete for 4 semester hours.

        NUFD 698 Master's Thesis 4
      2. Submit the completed Thesis original and one copy to the Graduate Office. See Thesis Guidelines for details.

    2. NON-THESIS OPTION

      1. Complete for 3 semester hours.

        NUFD 509 Research Seminar (3 hours seminar) 3
      2. COMPREHENSIVE EXAMINATION

        In the term that you will sit for exam, register for - which matches your major & advisor. Successfully pass exam.

        GRAD CMP Comprehensive Examination 0

Course Descriptions:

GRADCMP: Comprehensive Examination

This course is a placeholder for matriculated master's students planning to take the departmental Comprehensive Examination. Successful completion of the Comprehensive Examination will result in a grade of P, unsuccessful students will receive a grade of NC. Students who do not successfully complete the Comprehensive Examination will be required to register for this placeholder course in each term for which they plan to take the examination (limited to three). 0 sh.

Prerequisites: Matriculation in Master's degree program required.

HLTH503: Research Methods in Health (3 hours lecture)

Theoretical and practical experiences in methods of inquiry, designing of research studies, utilization of various tools for gathering data, statistical analysis of data, and writing of research proposals. 3 sh.

Prerequisites: Restricted to Public Health w/conc in Community Health Education (PUBC) MPH, Health Education (HLPE) MA, and Nutrition and Food Science (NUFS) MA majors only.

HLTH526: Curriculum Development in Health Education (3 hours lecture)

Explores educational theories and methodologies as they apply to Health Education. The main focus is on planning, design, implementation, and evaluation of health curricula for a variety of circumstances and groups with strong emphasis on the development of skills and techniques in these areas. Appropriate teaching methods, materials and evaluation procedures are considered. Students explore comprehensive curricula that are appropriate for diverse settings including schools, communities, workplaces and the health care system. 3 sh.

Prerequisites: Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH533: Behavioral Aspects of Diet, Activity and Health (3 hours lecture)

The combination of poor diet and lack of physical activity has been identified as the second leading preventable cause of death in the United States, second only to tobacco. Therefore, understanding and positively changing these behaviors is of paramount importance for the field of public health. This course examines the epidemiology of population-based dietary and physical activity behaviors, the social and behavioral contexts and meanings of diet and physical activity, their relationships to chronic diseases, and public health intervention approaches. Students use the principle of energy balance -the balance between energy intake (through food and drink) and energy expenditure (primarily through physical activity) - as a framework for studying and intervening in diet and activity behaviors. Students examine issues including overweight and obesity, poverty and food insufficiency, sedentary leisure habits, and the roles of individuals, government, and industry. Students critically analyze current initiatives in the United States and other industrialized nations. Emphasis is placed on theoretically sound intervention approaches and primary prevention through the cultivation of habits that promote health and prevent disease. 3 sh.

Prerequisites: Health Education (HLED) MA & CER, Public Health w/conc: Community Health Education (PUBC) MPH, and Human Sexuality Education (HSED) CER majors only or departmental approval.

HLTH565: Foundations of Epidemiology (3 hours lecture)

Provides an understanding of the epidemiologic method of identifying disease-causing agents. Emphasizes the generation of hypotheses based on descriptive epidemiologic data, the testing of hypotheses by analytical epidemiologic research design, the determination of causality and value of epidemiologic research in developing disease prevention programs. 3 sh.

Prerequisites: Restricted to Public Health w/conc in Community Health Education (PUBC) MPH, Health Education (HLPE) MA & CER and Nutrition and Food Science (NUFS) MS majors only.

HLTH580: Health Policy and Politics (3 hours lecture)

Provides for the study of politics of health care, health policy issues and the health care delivery system. Special emphasis is placed on health policy as it has evolved in response to sociopolitical and economic factors and expected future trends. 3 sh.

Prerequisites: Public Health w/conc: Community Health Education (PUBC) MPH majors only or departmental approval.

HLTH585: Organization and Administration of Health Care Facilities (3 hours lecture)

Analyzes organization and administration of health care facilities. Topics include nature of health care facilities, managerial processes, institutional staffing and productivity, social responsibilities, techniques of managerial innovation, funding sources and health facility legislation. Provides practical applications of relevant theory. 3 sh.

Prerequisites: Health Education (HLED) MA & CER and Public Health w/conc: Community Health Education (PUBC) MPH majors only or departmental approval.

NUFD501: Principles of Nutrition (4 hours lecture)

Topics include advanced study of the biochemical and physiological aspects of human nutrition with emphasis on vitamins, minerals, lipids, protein, carbohydrate, water and energy. 4 sh.

NUFD506: Research and Evaluation in Nutrition and Food Science (1 - 3 hours lecture)

This course gives students a foundation in the design of research in Nutrition and Food Science, and in the analysis of research data in these fields. Students critically evaluate, interpret, and summarize reports of research in articles published in health, nutrition and food science journals. They develop knowledge and skills for posing research questions in Nutrition and Food Science, designing studies to answer the questions, detecting threats to validity of the research, identifying appropriate techniques for analyzing data, performing nutrition/food science data analyses, and reporting on the results in a format suitable for publication in an academic journal. 1 - 3 sh.

NUFD507: Research in Nutrition and Food Science (3 hours lecture)

Designed to provide basic research and statistical literacy so that students can develop a research proposal in its entirety in nutrition and food science. 3 sh.

Prerequisites: NUFD 304; Nutrition and Food Science (NUFS) majors only. Starting Winter 2016: NUFD 501; and NUFD 506 may be taken as prerequisite or corequisite

NUFD508: Independent Study in Nutrition and Food Science

An opportunity to study in-depth areas of nutrition and food science which are not offered in the regular curriculum. May be repeated for a maximum of 6.0 credits as long as the topic is different. 1 - 3 sh.

Prerequisites: Departmental approval.

NUFD509: Research Seminar (3 hours seminar)

Carrying out a research study on specific problems of limited scope. Work to be taken in nutrition and food science. 3 sh.

Prerequisites: NUFD 507.

NUFD557: Food Safety (3 hours lecture)

This course is offered for those who must understand food sanitation and safety for effective food management and production. The course emphasizes the understanding of food safety and food sanitation risk management and microbial food contaminants as it encompasses changing federal and state compliance regulations including Hazard Analysis Critical Control Point (HACCP), good manufacturing practices and Safe, Sanitary Operational Procedures (SSOP). 3 sh.

NUFD560: Advanced Nutrition Counseling for Diverse Population Groups (3 hours lecture)

Topics include ethnic variations in health care beliefs; culturally sensitive nutrition counseling skills, developmental skills and dietary behaviors of children, adolescents and aging adults and nutrition counseling approaches for these age groups. Six hours of nutrition counseling clinical experience required. 3 sh.

Prerequisites: NUFD 482. Starting Winter 2016: NUFD 501 may be taken as prerequisite or corequisite.

NUFD570: Selected Topics in Nutrition and Food Science (1 hours lecture)

This course provides students with the opportunity to expand their professional preparation and expertise about selected topics in nutrition and food science not covered in other graduate courses. These topics will be based on significant, emerging nutrition and food problems and issues and on new scientific developments and discoveries pertinent to the nutrition and food science professions. Such issues could include sports nutrition, nutrition in complementary care, environmental nutrition, advanced clinical nutrition, research methodology, gerontology nutrition, and sustainable food systems. 1 - 3 sh.

NUFD573: Food and Nutrition Regulations and Compliances (3 hours lecture)

This course will provide an in-depth understanding of the legal and regulatory compliances of food and dietary supplement products in the United States. Topics will cover issues such as food and food safety regulation, regulatory compliance, Hazard Analysis Critical Control Points (HACCP), International Standards Organization (ISO), the regulation of Genetically Modified Organisms (GMOs), food additives, food labeling, dietary supplements and, more recently, the protection of the food supply from bio or chemo terrorism or "food security." 3 sh.

NUFD577: Social Marketing in Nutrition (3 hours lecture)

Social Marketing in Nutrition course entails a comprehensive view of the applications of social marketing in the design, implementation, and evaluation of nutrition education programs. Social marketing is an audience-centered approach that focuses on multiple, reinforcing channels of communication along with environmental changes to influence behavior. Highlights of social marketing will be presented in light of its usefulness and applicability to nutrition education. 3 sh.

Prerequisites: Basic nutrition course or departmental approval. Starting Winter 2016: NUFD 501 may be taken as prerequisite or corequisite.

NUFD580: Current Applications in Nutrition (3 hours lecture)

This course enables students to develop detailed and in-depth knowledge of recent findings in human nutrition and to apply this knowledge by learning how to write a grant application for funding. Emphasis is placed on the critical review and analysis of recent developments in nutrition research and developing a successful proposal. 3 sh.

NUFD581: Nutrition Education (3 hours lecture)

This course is designed to provide students with skills for developing, implementing, evaluating and funding nutrition education programs for populations with various demographic characteristics. 3 sh.

Prerequisites: NUFD 182 or 192, and BIOL 243 or equivalent. Starting Winter 2016: NUFD 501 may be taken as prerequisite or corequisite.

NUFD583: Nutritional Aspects of Food Processing and Handling (3 hours lecture)

A course designed to study the theory and practice of evaluating food processing from a nutritional standpoint and to compare food availability with the effects that various kinds of processing have on nutrient content. This course is appropriate for graduate students and selected seniors in food and nutrition, food service management, biology, chemistry, and health sciences. 3 sh.

Prerequisites: CHEM 130 and NUFD 150 and NUFD 182 or 192. Starting Winter 2016: NUFD 501 may be taken as prerequisite or corequisite.

NUFD585: Food and Nutrition Issues (3 hours lecture)

An investigation of current issues in food and nutrition with an emphasis on consumer, food industry, government and professional perspectives. 3 sh.

Prerequisites: NUFD 382. Starting Winter 2016: NUFD 501 may be taken as prerequisite or corequisite.

NUFD587: Practicum (3 hours practicum)

This practicum provides students in nutrition, food science and food management with planned supervised experiences in a variety of selected business, agencies or organizations offering nutrition education or food-related services. Students engage in experiential and in-class work at a specific corporate setting, agency or organization, depending on their professional goals and previous experiences. They work productively with business, agencies and/or organizations for a total of 90 hours. 3 sh.

Prerequisites: NUFD 501 and NUFD 585. Starting Winter 2016: NUFD 501 and NUFD 595. Departmental approval.

NUFD588: Organizational Behavior in Food Businesses (3 hours lecture)

In this course, students critically assess principals of management currently being used in the food industry. In doing so they learn novel approaches to organizational structure and policy and decision-making in the manufacturing, retail restaurant and institutional food sectors. Students analyze food systems and the economic and production activities of food businesses by using economic theories and case studies. 3 sh.

NUFD590: Nutrition Policy (3 hours lecture)

This course introduces students to theories, models, and analytic frameworks for understanding the dynamics of policy making and evaluation processes that address nutrition policy problems. Students develop a project for evaluating policy decision-making, outcomes and impacts. Case studies are used as a teaching tool to underscore policy lessons, facilitate small group discussion, and introduce students to several policy initiatives (i.e., School Meal Programs, Food stamps, Special Supplemental Nutrition Program for Women, Infants and Children). 3 sh.

Prerequisites: Graduate Standing.

NUFD595: Principles of Food Science (3 hours lecture)

This course provides students with advanced knowledge in food science, giving them in-depth exposure to key elements of this growing field of study. Students learn about principles and processes in chemistry and microbiology that are essential to work in food science. They explore the processing of food and food products. They examine concepts of food preservation, the packaging and marketing of foods and global food issues. 3 sh.

Prerequisites: A college level chemistry course or permission of instructor.

NUFD668: Nutrition Assessment (3 hours lecture)

This course covers the systematic principles and comprehensive steps of human nutrition assessment. This includes screening of nutritional status, planning nutrition intervention as well as implementation and evaluation of nutrition intervention processes. The tools and techniques used in nutrition assessment will be utilized by the students in this course. 3 sh.

Prerequisites: Anatomy and Physiology, Chemistry, Biochemistry, Nutrition, or NUFD 501 (Principles of Nutrition), or departmental approval. Starting Winter 2016: NUFD 501 or departmental approval.

NUFD698: Master's Thesis

Independent research project done under faculty advisement. Students must follow the MSU Thesis Guidelines, which may be obtained from the Graduate School. Students should take NUFD 699 if they don't complete NUFD 698 within the semester. 4 sh.

Prerequisites: Departmental approval.

PEMJ539: Advanced Exercise Physiology (3 hours lecture)

An advanced course in exercise physiology. Topics include muscular contraction; bioenergetics; energy expenditure; acid-base balance; gas exchange; and the cardiovascular, pulmonary, endocrine, and nervous system responses to acute exercise. 3 sh.

Prerequisites: An undergraduate course in Exercise Physiology.

PEMJ541: Aerobic Testing and Programming (3 hours lecture)

In this course students learn and apply knowledge and skills necessary to carry out aerobic fitness testing and develop aerobic exercise programs for healthy and special populations. Students also become skilled in implementing comprehensive health appraisal protocols, minimizing legal liability associated with fitness testing and programming, and applying sociological theories to optimize adherence to the exercise program. 3 sh.

Prerequisites: PEMJ 320 or departmental approval.

PEMJ543: Theoretical Foundations for Strength and Conditioning (3 hours lecture)

In this course, students critically examine the theoretical foundations for strength and conditioning training. Students develop proficiency in the assessment of anaerobic fitness, apply key factors and principles in the development of anaerobic programming, and discuss physiological adaptations to chronic training. 3 sh.

Prerequisites: PEMJ 320 or departmental approval.