College of Pharmacy

Nutrition & Dietetics

Courses


** Note that courses in Nutr are offered for Ph.D. students in Nutrition only.


Food Science and Human Nutrition (FSHN):
120
Food Preparation 3 Principles of food preparation, including physical and chemical changes, quality, composition and use of foods.
121
Food Preparation Lab 1 (0-3) Hands-on lab preparation/experiments to understand the principles and methods of food preparation.
130
[B] Nutrition for Living 3 Information related to the interaction of nutrients in the body and factors that govern nutrient requirements. Also offered through the Extended Degree Program.
201
Professional Dietetics 1 Structure, function and history of the American Dietetic Association, and educational requirements and roles of registered dietitian.
233
Human Nutrition 3 Rec biology or chemistry course; or Biol 251 or 315. Applying principles of chemistry, biology, and physiology to the study of nutrition emphasizing nutrient functions, nutrient requirements and impact of diet on health and disease.
305
Nutrition Related to Fitness and Sport 3 Same as Ath T 305. 3 Prereq FSHN 130 or 233. Identification of energy, macro/micro nutrient and fluid requirements during excercise; evaluation of dietary regimens and ergogenic aids for pre and post competition, weight maintenance, and wellness. Cooperative course taught by UI (FCS 305), open to WSU students.
330
[M] Physiological Nutrition 3 Prereq Biol 251, 315; Chem 240; FSHN 130 or 233. Functional chemistry of nutrients in physiological systems and nutrient interactions.
331
Nutrition in the Human Life Cycle 3 Rec FSHN 130 or 233. How growth and development impacts nutrient requirements throughout the life cycle. Cooperative course taught jointly by WSU and UI (FCS 486).
350
Nutritional Counseling and Assessment 3 (2-3) Rec FSHN 331. Fundamental knowledge and skills in nutritional counseling, including theory and strategies of behavior change and principles of nutritional and dietary assessment.
370
Food Laws and Quality 3 Food laws, industry standards and qualities of foods necessary for consumer acceptance; sanitation.
380
Management in Food Service Systems I 4 (3-3) Prereq FSHN 120, 121, 331; HBM 358. Food service purchasing, safety and sanitation, kitchen layout and design, equipment selection, food production, delivery systems, and inventory.
410
Advanced Practice Skills in Dietetics 1 (1-3) Prereq junior standing in food science and human nutrition. Analysis of dietetics supervised practice experience; development of application process; participation in community affairs; public policy and research in dietetics.
411
Global Nutrition 2 History of food and hunger and the global nature of our food systems. Cooperative course taught by UI (FCS 411), open to WSU students.
420
Food Laws, Policies, and Product Development 4 (3-3) Prereq FSHN 120, Rec Chem 240. Food laws, policies, industry standards, and quality of food for consumer acceptance; use of chemical and physical principles in food preparation to develop and explore new food products.
426
[M] Community Nutrition 3 Prereq FSHN 330, 331; Rec FSHN 436. Needs assessment, planning, and evaluation in community nutrition programs. Cooperative course taught jointly by WSU and UI (FCS 473).
427
Nutritional Assessment 1 (0-3) Rec FSHN 233, senior standing. Basic skills and concepts for determining nutritional status of ambulatory adults using dietary intakes, dietary standards, anthropometric and biochemical measures.
430
Human Nutrition, Intermediary Metabolism 3 Prereq Biol 251, FSHN 330, MBioS 303. Biochemical roles of nutrients and processes of intermediary metabolism affecting people's need for food; integration of biochemical pathways of major and minor nutrients; important nutritional diseases and controversies.
435
Medical Nutrition Therapy 3 Prereq FSHN 350, 430 or c//. Nutrition principles applied to pathological conditions in people.
436
Nutrition Education 4 (3-2) Prereq FSHN 130 or 233. Guidelines and skills necessary for developing, planning, implementing, and evaluating nutrition education programs and materials.
437
Medical Nutrition Therapy Laboratory 1 (0-3) Prereq c// in FSHN 435. Nutritional care planning; modified diets; nutritional assessment and dietary analysis in clinical care settings.
438
Readings in Foods and Nutrition 2 Reports, discussions and reviews of recent scientific literature and developments in foods and food systems management. Credit not granted for both FSHN 438 and 538.
439
Current Topics in Nutrition 2 Prereq FSHN 430. Analysis of scientific, popular and legislative articles pertaining to topics of current interest in nutrition. Credit not granted for both FSHN 439 and 539.
440
Advanced Medical Nutrition Therapy 3 By interview only. Advanced nutrition principles applied to pathological conditions in humans and principles of participation in delivery of nutritional care.
444
[T] Applied Nutrition in Health Science 3 Prereq biology, chemistry, sociology/psychology; completion of one Tier I and three Tier II courses. Application of current nutrition topics to community and clinical settings, integrating social science principles for individuals and groups.
475
Current Topics in Food Systems Management 2 Prereq by interview only. Analysis of scientific popular and legislative articles pertaining to topics of current interest in food systems.
476
Advanced Food Systems Management 3 (2-3) Prereq by interview only. Advanced principles of food systems related to food service management, community nutrition resources and public health nutrition; includes clinical conferencing related to FSHN 477.
477
Supervised Practice in Dietetics I 10 (0-30) Prereq FSHN 475, 476 or c//; by interview only. Supervised practical experience for seniors in CPD program..
478
Supervised Practice in Dietetics II 10 (0-30) Prereq by interview only. Supervised practical experience for seniors in CPD program.
480
Management in Food Service Systems II 3 Prereq Acctg 230, FSHN 120, 380, HBM 358. Management theories, human resources, financial planning, marketing, and quality control
485
Clinical Experience in Food Service Systems 2 (1-3) By interview only. Experience in food systems management in clinical settings.
495
Internship in Food Science and Human Nutrition 2 May be repeated for credit; cumulative maximum 4 hours. Prereq sophomore standing. Students work full time in industrial assignments with prior approval of advisor and industrial supervisor. S, F grading.
499
Special Problems V 1-4 May be repeated for credit. S, F grading.
501
Topics in Food Science and Human Nutrition V 1-3 May be repeated for credit; cumulative maximum 6 hours. Graduate-level counterpart of FSHN 401; additional requirements. Credit not granted for both FSHN 401 and 501.
504
Advanced Human Nutrition 4 Prereq graduate standing. Scientific basis of human nutrient requirements, dietary allowances and assessment techniques. Cooperative course taught by WSU, open to UI students (FCS 514).
505
Eating Disorders 2 Prereq by permission only. Web-based class that examines anorexia nervosa, bulimia nervosa, compulsive eating, obesity, and weight preoccupation; cultural and nutritional factors, family issues, and psychological consequences; preventative and therapeutic interventions. Cooperative course taught by UI (FCS 504), open to WSU students.
520
Research Methods in Human Nutrition 3 Prereq FSHN 130 or 233; Rec FSHN 426 or 436; statistics course. The application of human theories and qualitative/quantitative methods of data collection to human nutrition research. Cooperative course taught by WSU, open to UI students (FCS 520).
521
Research Techniques in Nutrition 3 (1-6) Rec 6 hours 300-400-level nutrition. Methods of conducting field, applied and metabolic studies in human nutrition.
526
Advanced Community Nutrition 3 Prereq 300-400-level nutrition course. Components of community nutrition programs-needs assessment, planning, intervention, evaluation; application of concepts to case studies. Cooperative course taught by WSU, open to UI students (FCS 526).
530
Prenatal, Infant and Child Nutrition 2 Prereq graduate standing. Nutrition of the mother and fetus during pregnancy and of the child from infancy through childhood.
531
Nutrition and Aging 2 Rec 300-400-level nutrition course; by interview only. Assessment, evaluation, and treatment of nutritional problems of the aged.
533
Pathophysiology of Human Nutrition 3 Prereq FSHN 435. Protein, fat, carbohydrate and other nutrient pathophysiology in the development and treatment of major human diseases.
538
Readings in Foods and Nutrition 2 Graduate-level counterpart of FSHN 438; additional requirements. Credit not granted for both FSHN 438 and 538.
540
Advanced Clinical Practice 3 (0-9) Prereq FSHN 435, 437; permission of instructor. Application of diet therapy principles to development of nutrition interventions and care plans in a clinical practice setting.
561
Sports Nutrition 3 Prereq by interview only. Macronutrient and selected micronutrient utilization during exercise and restoration after feeding, dietary surveys of athletes, dietary ergogenic aids and discussion of the origins of dietary recommendations for athletes. Cooperative course taught by UI (FCS 561), open to WSU students.
575
Supervised Practice V 2-18 May be repeated for credit; cumulative maximum 18 hours. By interview only. Professional supervised experience in administrative, clinical, and community dietetics; meets American Dietetic Association requirements for registration eligibility. S, F grading.
600
Special Projects or Independent Study Variable credit. S, F grading.
700
Master's Research, Thesis, and/or Examination Variable credit. S, F grading.
702
Master's Special Problems, Directed Study, and/or Examination Variable credit. S, F grading.
800
Doctoral Research, Dissertation, and/or Examination Variable credit. S, F grading.

Nutrition (Nutr):
500
Seminar in Nutrition 1 May be repeated for credit; cumulative maximum 5 hours. Seminar on current research issues in nutrition.
507
Advanced Nutrition Metabolism 3 Same as A S 507. 3 Prereq A S 406 or 408; 504, MBioS 303. Advanced topics in metabolic regulation of carbohydrate, fat and amino acid use by animals. Cooperative course taught by WSU, open to UI students (AVS 507).
508
Seminar-Written 2 Same as FSHN 508. 2 May be repeated for credit. Planning, writing, reporting, reviewing and evaluating current food-related research.
513
Mineral and Vitamin Metabolism 4 Same as A S 513. 4 Prereq A S 406 or 408; MBioS 303. Absorption, excretion, metabolism, dietary requirements and interactions of minerals and vitamins in animals and humans. Cooperative course taught by WSU, open to UI students (AVS 513).
520
Research Methods in Behavioral Nutrition 3 Same as FSHN 520. 3 Prereq FSHN 130 or 233; Rec FSHN 426 or 436; statistics course. The application of behavioral theories and qualitative/quantitative methods of data collection to behavioral nutrition research. Cooperative course taught by WSU, open to UI students (FCS 520).
521
Research Techniques in Nutrition 3 (1-6) Same as FSHN 521. 3 (1-6) Rec 6 hours 300-400-level nutrition. Methods of conducting field, applied and metabolic studies in human nutrition.
526
Advanced Community Nutrition 3 Same as FSHN 526. 3 Prereq 300-400-level nutrition course. Components of community nutrition programs-needs assessment, planning, intervention, evaluation; application of concepts to case studies. Cooperative course taught by WSU, open to UI students (FCS 526).
531
Nutrition and Aging 2 Same as FSHN 531. 2 Rec 300-400-level nutrition course; by interview only. Assessment, evaluation, and treatment of nutritional problems of the aged.
533
Pathophysiology of Human Nutrition 3 Same as FSHN 533. 3 Prereq FSHN 435. Protein, fat, carbohydrate and other nutrient pathophysiology in the development and treatment of major human diseases.
600
Special Projects or Independent Study Variable credit. S, F grading.
800
Doctoral Research, Dissertation and/or Examination Variable credit. S, F grading.

 

 

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