BIOL254: Applied Microbiology

Microbiological concepts and techniques applicable to food and dairy processing, health and disease, water, waste and other environmental problems. 3 sh.

Prerequisites: CHEM 130.

CHEM113: Fundamentals of Chemistry

A one semester introductory lecture and laboratory course in the fundamental concepts of chemistry. This course is suitable for students who have no prior background in chemistry. It is intended for students majoring in Food and Nutrition and other non-science majors. It is also suitable for science majors who want a basic introduction to Chemistry before proceeding to General Chemistry I. Some aspects of the course are quantitative, and a bakground in algebra is assumed. This course prepares students to proceed to CHEM 130 Fundamentals of Organic Chemistry. 4 sh.

CHEM130: Fundamentals of Organic Chemistry

Survey of organic chemistry covering all major classes, nomenclature, and characteristic class reactions. 4 sh.

Prerequisites: CHEM 107 and CHEM 109; or CHEM 109 and CHEM 111; or CHEM 113.

COED401: Cooperative Education Experience I

Cooperative Education is an internship program that integrates academic study and classroom theory with on-the-job experiences. It involves an educational partnership among Montclair State, business and non-profit organizations for the profesional development of students. Academic faculty assess the learning and award credits and a supervisor/employer evaluates progress. Students may not exceed 16 credits through enrollment in multiple co-op courses. 3 - 8 sh.

Prerequisites: Determined by individual academic departments.

ECON101: Principles of Economics: Macro

A study of the American economy, analytically and institutionally; the achievement of an optimal allocation of resources, price stability, full employment level of national income and long term growth. Meets Gen Ed 2002 - Social Science, Social Science. Meets the 1983 General Education Requirement (GER) - Social Science, Survey Course. 3 sh.

ECON102: Principles of Economics: Micro

Organization and operation of the American economy for the production and distribution of goods and services. Pricing of products and factors of production in market situations varying from competition to monopoly. Resource allocation, price determination and behavior of the firm in the determination of quantity of output and the hiring of factors of production. Meets Gen Ed 2002 - Social Science, Social Science. Meets the 1983 General Education Requirement (GER) - Social Science, Survey Course. 3 sh.

ENWR210: News Reporting

Writing news articles according to contemporary practices. Interviewing techniques are explored as well as a respect for facts, impartiality, and fairness. 3 sh.

Prerequisites: ENWR 105 or HONP 100.

NUFD130: Introduction to Nutrition and Food Science Profession

An introductory course which provides general information about nutrition and food science fields and acquaints students with professional requirements and opportunities. 1 sh.

Prerequisites: Nutrition and Food Science majors with concentration in Food Management, Dietetics, or General or Nutrition and Food Science minors.

NUFD150: Food Composition and Scientific Preparation

An introduction to food science, nutrition and food preparation with emphasis on scientific principles involved in the characteristics of acceptable standardized products and product evaluation. 3 sh.

NUFD153: Dynamics of Food and Society

This course is designed to give students an opportunity to explore issues of food consumption through a study of: basic nutrition requirements; social/psychological factors influencing food behaviors; food acquisition through history as compared to contemporary situations; the impact on the ecological system in the quest for food; and the social, economical, and political aspects of the world food situation and potential means of alleviating the problems of hunger and nutrient deficiencies. Meets Gen Ed 2002 - Social Science, Social Science. Meets the 1983 General Education Requirement (GER) - Contemporary Issues. Meets the World Languages and Cultures Requirement - World Cultures. 3 sh.

NUFD192: Nutrition with Laboratory

This course is designed to provide students with a general understanding of the components of the food we eat and the nutrients necessary for life. The functions of nutrients, their interrelationships, digestion, absorption and metabolism of nutrients are discussed. The factors, such as age, gender, ethnicity, physical activity, and environmental factors, which influence food intake and requirements of nutrients, are covered. Students learn to measure and evaluate their nutritional status and body composition using equipment used in laboratory and analyze their diets using computer software. They plan meals considering individual's nutritional requirements in the laboratory. Historical, national, and international issues regarding food and nutrition are presented. 4 sh.

NUFD240: Sanitation Management and Food Microbiology: Certification

Food safety for effective food service management. Understanding of Sanitation Risk Management, microbial food contaminants, and food safety regulations. Students will be entitled to take the "ServSafe Food Protection Manager Certification" examination. 1 sh.

NUFD253: Quantity Food Purchasing and Production

Determining needs, purchasing, storing, preparing and serving food in large volume. 3 sh.

Prerequisites: NUFD 182 or NUFD 192.

NUFD255: Meal Design and Management

A course designed to include the design and delivery of meals for individuals and families. Special emphasis on nutrition and economic needs balanced with current lifestyles. Principles involved in meal management will be practiced and illustrated through class labs. Meets the University Writing Requirement for NUFD, NUFG and NUFM majors. 3 sh.

Prerequisites: NUFD 150 and either NUFD 182 or NUFD 192.

NUFD282: Applied Nutrition in the Lifecycle

The application of basic nutrition knowledge to individuals and community agencies. Assessing nutrition problems in community settings and planning and evaluating programs to deal with those problems. Analysis of the physiological, biochemical, psychological and sociological factors that affect nutrient needs throughout the life cycle. Field studies. 4 sh.

Prerequisites: NUFD 182 or NUFD 192. Prerequisite or corequisite: CHEM 130. Starting Spring 2011: NUFD 182 or NUFD 192.

NUFD304: Introduction to Research

A study of the basic concepts, principles and methodologies of scientific research and their application to the investigation of research problems in health, nutrition, and food science. 3 sh.

Prerequisites: Nutrition major or departmental permission.

NUFD350: Quantity Food Applications

Capstone lecture and laboratory experiences to support basic concepts of quantity food purchasing and production. Students will learn hands-on skills to produce culinary products in large quantities. Laboratory assignments in the MSU Food Management laboratory and in functioning food service facilities off campus. 3 sh.

Prerequisites: NUFD 253; HOSP 411 or HOSP 390; and junior or senior standing.

NUFD357: Experimental Food Science

Study of the theory and applications of the chemical and physical changes involved in food processing, storage and preparation through objective and subjective analytical techniques. 3 sh.

Prerequisites: NUFD 150 and CHEM 130.

NUFD412: Nutrition Education Techniques

Procedures and techniques for developing programs and teaching nutrition to a variety of target populations. Individual and group methods emphasize innovation. Field studies. 3 sh.

Prerequisites: NUFD 282; and NUFD 182 or NUFD 192.

NUFD490: Nutrition and Food Science Professional Seminar

A capstone course which provides skills necessary for beginning professionals in nutrition and food science fields. 1 sh.

Prerequisites: NUFD 130 and at least one 300-level NUFD course. Nutrition and Food Science majors with concentration in Food Management, Dietetics, or General.