2020-2021 Undergraduate Catalog 
    
    Jun 01, 2024  
HELP
2020-2021 Undergraduate Catalog [Archived Catalog]

Course Descriptions & Schedules

A Guide to Understanding Course Description Information

Search for Class Sections

Contact Information:
Registrar’s Office
Enrollment Services Center (SESC)
PO Box 511
605-688-6195
 

NURS (Nursing)
  
  

  • NURS 623 - Pathophysiology Across the Lifespan - Application to Advanced Practice Nursing

    Credits: 2-4


    Check Course Availability
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

NUTR (Nutrition and Dietetics)
  

  • NUTR 111 - Food, People and the Environment

    Credits: 3
    The survey of global food cultures, their stewardship of natural resources, and their impacts on the environment. It will also explore the ethical issues of choices in post-harvest food processing and their interactions with the environment. The course will also cover topics related with the Land-Grant philosophy.


    Check Course Availability
  

  • NUTR 141-141L - Foods Principles and Lab

    Credits: 4
    Scientific investigation of basic foods used to maintain optimum nutrition. Corequisites: NUTR 141L-141.


    Check Course Availability
  

  • NUTR 221 - Survey of Nutrition

    Credits: 3
    Fundamentals of nourishing the body properly and the role that food plays in meeting the nutritional requirements of individuals. Designed for the student who lacks a science background but wishes to study human nutrition in some detail.


    Check Course Availability
  

  • NUTR 225 - Nutrition for Exercise and Sport

    Credits: 3
    This course is designed to provide an overview of basic nutritional needs for athletes and/or physically active individuals. Issues discussed include ergogenic aids, carbohydrate loading/manipulation, protein supplements, and hydration. Practical application will include dietary analysis and composition for people in various sports.


    Check Course Availability
  
  

  • NUTR 315 - Human Nutrition (COM)

    Credits: 3
    The science of food, the nutrients and other substances therein, their action, interaction, and balance in relation to health and disease and the processes by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances. Prerequisites: CHEM 106  or CHEM 107 or CHEM 112 .


    Check Course Availability
  

  • NUTR 322 - Nutrition Assessment

    Credits: 3
    Study of nutritional screening and assessment, including nutrition-focused physical exam. Review of principles of dietetics and the role of the professional dietitian. Prerequisites: NUTR 315 .


    Check Course Availability
  

  • NUTR 323 - Nutrition Across the Life Cycle

    Credits: 3
    In depth study of the nutritional needs throughout the lifecycle from embryo to old age. Physiological and biochemical principles and current research are used to build a foundation for exploration of nutrition across the stages of reproduction, growth and development, and maturation and aging. Prerequisites: NUTR 315 .


    Check Course Availability
  

  • NUTR 341-341L - Food Science for Nutrition and Dietetics and Lab

    Credits: 4
    Study of physical/chemical factors affecting food quality resulting from preparation and processing methods. Students will become familiar with techniques in sensory evaluation and basic principles of food analysis. Prerequisites: NUTR 141 , CHEM 112 , and CHEM 114 . Corequisites: NUTR 341L-341.


    Check Course Availability
  

  • NUTR 380 - Foodservice Operations and Purchasing Management

    Credits: 3
    A managerial and systems approach to foodservice operations and purchasing. Cross-Listed: HMGT 380 .


    Check Course Availability
  

  • NUTR 381-381L - Quantity Food Production and Service and Lab

    Credits: 4
    Application of food service management principles in quantity food production, purchasing, and service.  Lab to accompany NUTR/HMGT 381. Prerequisites: NUTR 141-141L ,   (or concurrently), and HMGT 380 . Corequisites: NUTR/HMGT 381L-381. Cross-Listed: HMGT 381-381L .


    Check Course Availability
  
  

  • NUTR 423-423L/523-523L - Medical Nutrition Therapy I and Lab

    Credits: 3
    This course introduces the role of nutritional intervention in pathological conditions. Students will demonstrate the ability to screen for nutritional risk, collect data for nutritional assessment and calculate and/or define diets for common conditions. Prerequisites: NUTR 422 . Corequisites: NUTR 423L-423/523L-523.


    Check Course Availability
  

  • NUTR 424-424L/524-524L - Community Nutrition and Lab

    Credits: 3
    Application of learning principles, teaching methods and knowledge of nutrition in community nutrition education programs and out-patient nutrition counseling. Prerequisites: NUTR 315  and NUTR 323 . Corequisites: NUTR 424L-424/524L-524.


    Check Course Availability
  
  

  • NUTR 426-426L/526-526L - Production of Wine Beer Spirits and Laboratory

    Credits: 3
    Students will learn the procedures required for the biological and agricultural production of wine, beer and spirits coupled with the science of fermentation and the methodology required for the tasting of wine and beer for flavor/odor identification per industry guidelines. Lecture topics of student inquiry include: (1) the brewing of beer and the functional contributions of its ingredients, (2) wine production from vine to bottle, (3) the distillation of spirits and (4) the marketing, pairing and service of wine, beer and spirits. This course is designed for students/graduates who will potentially go into the business of not only growth and production, but also marketing and serving wine, beer and spirits. Laboratory investigation includes hands-on opportunities involving the production of beer and wine. Students will experiment with production parameters and investigate quality defects. Wine and beer quality will be assessed through laboratory testing coupled with taste testing without consumption (taste and spit) both per industry specifications. Students will develop skills in identifying specific flavors/odors such as oak, butter or lemon in wine and similar tasting techniques in beer.   Prerequisites: Participants must be 21 years of age or older to enroll. Corequisites: NUTR 426L-426/526L-526. Cross-Listed: HO /PS 426-426L/526-526L .


    Check Course Availability
  

  • NUTR 460-560 - Nutrigenomics and Molecular Nutrition

    Credits: 3
    Non-communicable diseases (NCD) or chronic diseases though highly preventable are the leading killer in both developing and developed economies around the world.  This indicates inadequacy of current clinical practices and underscores the importance of lifestyle and dietary approaches in tackling this growing epidemic. Traditional nutrition research and education has focused on determining optimal dietary-needs and dietary-behavior for human development and sustenance. This course will introduce the principles of Nutrigenomics, a newer science that seeks to provide a molecular understanding for how diet and common dietary constituents affect human health by altering gene expression. Prerequisites: BIOL 325 , NUTR 315 , and NUTR 422  or CHEM 464 .


    Check Course Availability
  

  • NUTR 480-580 - Travel Studies

    Credits: 1-5
    This travel-study course is designed to provide extra-mural educational experiences, as approved by and under the direction of a faculty member, and may be in cooperation with faculty and administrators at other institutions. Students will participate in hands-on activities and design educational activities for presentation at selected locations. Includes pre-travel orientation, post-travel self-evaluation, and a written report.


    Check Course Availability
  

  • NUTR 487 - Transition to Professional World

    Credits: 1
    Transition to the professional world will identify expectations for the world of work. Emphasis on effective written and verbal communication skills as related to work experiences, issue analysis, and goal setting for the future. Students will prepare for professional experiences such as internships, graduate school and professional positions upon graduation. Prerequisites: Dietetics major and junior or senior standing.


    Check Course Availability
  

  • NUTR 490 - Seminar

    Credits: 1-2
    A highly focused, and topical course. The format includes student presentations and discussions of reports based on literature, practices, problems, and research. Seminars may be conducted over electronic media such as internet and are at the upper division graduate levels. Enrollment is generally limited to few than 20 students.


    Check Course Availability
  

  • NUTR 491-591 - Independent Study (COM)

    Credits: 1-6
    Includes directed study, problems, readings, directed readings, special problems and special projects. Students complete individualized plans of study which include significant one-on-one student-teacher involvement. The faculty member and students negotiate the details of the study plans. Enrollments are usually 10 or fewer students. Meetings depending upon the requirements of the topic.


    Check Course Availability
  

  • NUTR 492 - Topics (COM)

    Credits: 1-3
    Includes Current Topics, Advanced Topics, and Special Topics. A course devoted to a particular issue in a specified field. Course content is not wholly included in the regular curriculum. Guest artists or experts may serve as instructors. Enrollments are usually of 10 or fewer students with significant one-on-one student-teacher involvement.


    Check Course Availability
  

  • NUTR 494 - Internship

    Credits: 1-7
    Applied, monitored and supervised, field based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses.


    Check Course Availability
  

  • NUTR 495 - Practicum

    Credits: 2
    Applied, monitored and supervised, field-based learning experience for which the student may or may not be paid. Students gain practical experience; they follow a negotiated and or directed plan of study. A higher level of supervision is provided by the instructor in these courses than is the case with field experience courses.


    Check Course Availability
  

  • NUTR 498 - Undergraduate Research/Scholarship

    Credits: 1-3
    Includes Senior Project, and Capstone Experience. Independent research problems/projects or scholarship activities. The plan of study is negotiated by the faculty member and the student. Contact between the two may be extensive and intensive. Does not include research courses which are theoretical.


    Check Course Availability
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
 

Page: 1 <- Back 10 … 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 -> 35
Catalog Navigation
  Catalog Home

  About SDSU
  Academic Calendar
  Admission Policies & Procedures
  Policies & General Academic Information
  General Education Requirements
  Graduation Requirements
  Student Handbook 2020-2021

  Colleges, Departments, & their Academic Programs
  Online, Off-Campus, Distance & Non-Credit Programs
  Degrees & Associated Majors
  Academic Programs - Majors, Minors, Certificates
  Accelerated Bachelor’s to Master’s Degree Programs
  Academic Advising Guide Sheets - Sample Plans of Study
  Course Descriptions & Schedules
  Explore Majors & Careers
  Professional Licensure & Certification
  Transfer Student Information

  Tuition, Fees, & Financial Assistance
  Student Services & Support
  International Affairs
  University Organization, Administration, & Faculty
  Faculty & Staff Directory
  Campus Maps
  Questions or concerns?

  2020-2021 Undergraduate Catalog PDF
  My Personal Catalog