Description

The Culinary Science (Culinology) option is the emerging discipline of the culinary arts, nutrition and the science of food. Culinology is becoming a recognized and valued discipline that will significantly impact food research and development in the global market. Culinologists are skilled chefs who are creating a new generation of exciting, high-quality food products. The food industry needs, and rewards, people who understand and can apply the principles of this specialty.

Other

Meat Culinology Certificate Program

The Meat Culinology Certificate program at UNL concentrates on meat because it is the center of most meals and is the major portion of the food budget in the food service industry. Proper handling and preparation is paramount to the success of a meal and a food establishment. The faculty at UNL who developed this program know that food industry professionals are busy. With little time to take courses on campus, the online Meat Culinology Certificate program allows professionals the opportunity to advance their education and career by learning more about the science and art of meat. The six-course sequence will teach you everything from harvest to consumption of livestock and poultry. The Meat Culinology Certificate program consists of six courses. Students must successfully complete all six courses in order to earn certification. Successful completion is considered an earned grade of C or higher.

Six-course Sequence

ASCI 210Animal Products3
ASCI 213 / NUTR 213Meat Specifications and Procurement3
ASCI 310Fresh Meats3
ASCI 343 / NUTR 343Meat CulinologyTMIII: Foodservice Applications3
ASCI 410Processed Meats3
ASCI 411HACCP and Food Safety Systems for the Food Industry3
Total Credit Hours18

College Requirements

College Admission

College Admission

Students accepted by the University must have an ACT of 20 or SAT of 950, or rank in the upper half of their high school graduating class, and have the following high school preparation to be eligible for guaranteed admission to the College of Education and Human Sciences:

  • Four years of English that include intensive reading and writing experience;
  • Two years of one foreign language;
  • Four years of mathematics, that include Algebra I, II, geometry and one year that builds on a knowledge of algebra;
  • Three years of natural sciences that include at least two years selected from biology, physics, chemistry, and earth science and one year of laboratory instruction;
  • Three years of social studies, to include at least one year of American and/or world history and one year of history, American government, and/or geography.

Transfer and Readmitted Students

Transfer students from universities or colleges outside of UNL and readmitted students seeking admission to the College of Education and Human Sciences must have an accumulated average of 2.0 on a 4.0 scale or above and no high school deficiencies. Students who do not meet these requirements must enroll as deciding students in the Exploratory and Pre-Professional Advising Center or in another college. Once they have completed 12 graded hours at UNL with a minimum 2.0 grade point average, and have removed any high school deficiencies, UNL students may apply for admission to the College.

Transfer and readmitted students must meet the graduation requirements for the College of Education and Human Sciences as stated in the current catalog in effect at the time they enter or reenter the College.

Students who left the College on probation, or who were dismissed, may seek readmission to the College after two semesters by applying to the UNL Admissions Office. Readmission is not assured. However, the admissions committee is receptive to giving students a second opportunity to be successful. The committee is interested in knowing what the student has done in the intervening period that would suggest the student will be successful when readmitted. Successfully completing correspondence courses and/or community college courses is an effective way to demonstrate one’s commitment to academic success.

Transferring from Other Colleges within UNL

Students transferring to the College of Education and Human Sciences from another University of Nebraska–Lincoln college or from the Exploratory and Pre-Professional Advising Center must have a minimum cumulative GPA of 2.0, be in good academic standing, and meet the freshman entrance requirements that exist at the time of their admission to the College of Education and Human Sciences. Students must fulfill degree requirements that exist at the time of their admission to the college, not at the time they enter UNL.

To remain current, College of Education and Human Sciences students must enroll in, and complete, at least one UNL course that will apply toward degree requirements during a 12 month period. Students who readmit following an absence of one year or more must meet all requirements in the Undergraduate Catalog in effect at the time of readmission and enrollment. Students who transfer to another UNL college and later return to the College of Education and Human Sciences will be considered readmitted students. Students who transfer out of a teacher education program, but who continue their certification program while seeking a degree in another UNL college, are exempt from this policy.

International Students

The College of Education and Human Sciences welcomes undergraduate international students. As a part of admission to the College, international students must present a TOEFL score of 550 or higher and TSE score of 230 or higher.

Students seeking teacher education and state certification must meet the same requirements as any other undergraduate students, including the CORE examination or other basic skills test approved by the Nebraska Department of Education. Students who have received a degree outside of the United States and are interested in teacher certification are required to have a transcript review completed by an approved agency not directly associated with the University of Nebraska. For more information, please contact the Student Services Center.

Removal of Deficiencies

Students admitted to the University with core deficiencies are expected to remove those deficiencies in a timely manner. Students with deficiencies are not eligible for graduation. The courses that students use to clear core deficiencies may also be used to meet ACE requirements or other graduation requirements. The Dean of the College of Education and Human Sciences will make the final decision concerning any problems or questions that may arise in satisfying requirements to remove deficiencies.

College Degree Requirements

Grade Rules

Minimum Grade Requirements

Grade requirements vary from major to major. Please see the appropriate major listing or check with your advisor regarding minimum grade requirements.

Pass/No Pass Option

CEHS students are allowed to take up to 12 hours of Pass/No Pass (P/N) credit. The college departments vary on P/N policies. Students should check with their advisor to be certain they qualify for the Pass/No Pass option.

Grade Appeals

Any student enrolled in a course in the College of Education and Human Sciences who wishes to appeal alleged unfair and prejudicial treatment by a faculty member shall present his/her appeal in writing to the Dean’s Office no later than 30 days after notice of the student’s final course grade has been mailed from campus.

Students may use and are encouraged to use the following sequential procedures to appeal the grade. The problem may be solved at any of the levels of the appeal procedure.

  1. Contact the instructor. Frequently the problems can be solved at this point.
  2. Submit a request to the chair of the department.
  3. Take the case to the departmental Grading Appeals Committee. The Committee is contacted by the department chair.
  4. Take the case to the College Appeals, Retention and Certification Committee by contacting the Dean’s Office.

The complaint will be forwarded to a committee consisting of faculty and student representatives. After a hearing, the Committee will make a written recommendation regarding the appeal. The Committee’s recommendation is binding on the appealing student and faculty member.

Transfer Credit Rules

Acceptance of Transfer Grades
  • Grades earned at UNL, UNO, UNK
  • Grades of D-, D, D+, and C- satisfy requirements in all programs in the College unless specified otherwise. Students who receive a grade of D-, D, D+, C-, however, are encouraged to retake the course.
  • Grades earned outside the University of Nebraska system

The college will accept no more than 9 credit hours of grades less than a C from any program outside the University of Nebraska system. Grades below a C can only be applied to general education requirements and elective classes.

Maximum Number of Hours for Transfer

Transfer courses are evaluated by the University and by the College to determine UNL and College course equivalencies. The College determines which courses will be accepted and how they will apply toward degree requirements. Sixty (60) is the maximum number of hours that will be accepted on transfer from a two-year college. Ninety (90) is the maximum number of hours that will be accepted on transfer from accredited four-year colleges and universities.

Courses taken 10 years before admission or readmission to the College will be evaluated by the major department to determine if it is appropriate to accept those courses for transfer credit and for application to degree requirements. Specific courses will be reviewed in keeping with the guidelines specified by each department.

Transfer Credit from Technical, Non-Accredited and Foreign Institutions

Students who desire to transfer from these institutions must have each course evaluated by the appropriate departmental representative. All rules stated above in reference to grades and maximum credit hours apply. For additional information and guidance in this process contact the Dean’s Office.

Transfer Agreements with UNO and UNK

Transfer agreements between the three institutions within the University System allow for a smooth transition for students interested in taking courses from UNO, UNK, and/or UNL. Although restrictions noted above on grades and maximum transfer hours still apply, there are some exceptions. For purposes of residency, courses from UNO and UNK fulfill these requirements. Students planning to major in a program in the college should read the specific requirements noted with individual programs. Questions about academic transfer should be addressed to the Advising Office.

Transfer Agreements with Community Colleges

Articulation agreements and “Transfer with Ease Programs” with Nebraska community colleges indicate how courses and programs will transfer to UNL and the College of Education and Human Sciences. The same guidelines noted above on the acceptance of courses, grades, and hours also apply to these institutions. Students interested in transferring from a community college should consult with their school or the Student Services Center to determine which courses will transfer to fulfill specific College of Education and Human Sciences requirements.

Courses from accredited two-year institutions will generally not be substituted for 400-level human sciences classes in the College. The 300-level courses will be considered on an individual basis by the respective departments in the College of Education and Human Sciences.

Courses taken prior to course articulation agreements will be accepted contingent upon departmental validation of the credit.

Residency Rules

Students must earn a minimum of 120 credit hours to earn a degree.

All students are expected to complete at least 30 of their final 36 hours of credit at UNL.

Degree Application Process

Graduation Requirements

Students are expected to develop a clear understanding of degree requirements and to plan their course of study with a College advisor. Students requiring clarification of outstanding degree requirements should visit with a College advisor promptly.

Students should access their Degree Audit via MyRed at least once each term to review degree requirements and progress toward graduation. It is the student’s responsibility to make sure their Degree Audit accurately reflects their current College and program of study.

Students who believe their Degree Audit has errors or omissions should visit with a College advisor promptly. It is important that you resolve these matters as soon as practicable to avoid a delay in graduation.

Each student with MyRED access must submit an online Application for Graduation via MyRED for each degree to be received by:

  • The last Friday in January for May graduation
  • The last Friday in June for August graduation
  • The last Friday in September for December graduation

Students submitting an electronic Application for Graduation via MyRed will be billed a $25.00 per degree fee on their student account. Those students without MyRED access may apply for graduation in person at the Office of the University Registrar, 107 Canfield Administration Building or by mail. Applications for Graduation submitted in person or by mail must be accompanied by a check or money order in the amount of $25.00 payable to the University of Nebraska–Lincoln. Failure to submit a timely Application for Graduation may preclude the awarding of a degree in the intended term.

Your Application for Graduation and required $25.00 fee are good only for the term marked on your application. Neither your application nor your fee, are transferrable to another term. If you submit an Application for Graduation and pay the $25.00 fee for a specified term but do not complete your degree requirements in that term, you will need to reapply to graduate in a future term and incur another $25.00 fee.

Commencement ceremony information will be emailed to all degree applicants approximately one month before graduation. Each student who has applied for graduation must submit an online Commencement Attendance Form via MyRED, which will be available when the informational email is distributed.

Only those students who have applied for graduation, had the application accepted, and fulfilled all degree requirements as of the last day of the academic term may participate in the commencement ceremony for that term. Because the University of Nebraska–Lincoln has a commencement for each term, ceremony participation is allowed only in the term during which the student has properly and timely applied for graduation and fulfilled degree requirements.

Catalog Rule

Students are responsible for following the rules, policies and requirements found in the UNL Undergraduate Catalog for the academic year in which they were last admitted to a program in the College of Education and Human Sciences. Students must complete all program requirements from a single catalog year. In consultation with their advisor, a student may choose to move to and follow a subsequent catalog if it is in their best interest.

Learning Outcomes

Majors in culinary science will be able to:

  1. Integrate culinary principles with food science concepts.
  2. Apply chemical, physical and functional properties of foods and ingredients in product development.
  3. Evaluate food products by both sensory and objective methods.
  4. Describe the elements of the scientific method as it relates to food experimentation.
  5. Design and conduct experiments that address current trends found in the food industry.

Major Requirements

ACE Requirements
ACE 1.3
ACE 2.3
ACE 3.
STAT 218Introduction to Statistics (Supporting Course)3
ACE 4.
CHEM 109General Chemistry I (Supporting Course)4
ACE 5.3
ACE 6.
ECON 211Principles of Macroeconomics (Supporting Course)3
ACE 7.3
ACE 8.
ECON 212Principles of Microeconomics (Supporting Course)3
ACE 9.
NUTR 253Cultural Aspects of Food and Nutrition (Professional Requirement)3
ACE 10.
FDST 460Food Product Development Concepts I3
Credit Hours Subtotal: 31
Total Credit Hours31

Area of Concentration–22 hours

Culinary Arts electives from an accredited Culinary Arts Institution

Professional Requirements

Nutrition and Health Sciences

Only grades of C or above will count toward graduation requirements for NUTR courses.
 

HRTM 173Field Experience in Culinology1
NUTR 244Scientific Principles of Food Preparation3
NUTR 245Scientific Principles of Food Preparation Laboratory1
NUTR 250Human Nutrition and Metabolism3
NUTR 253Cultural Aspects of Food and Nutrition3
NUTR 344Nutrition and Food for Optimal Health4
NUTR 372 / FDST 372Food Safety and Sanitation3
or BIOS 312 Microbiology
NUTR 449Culinology Research Experience3
Total Credit Hours21

Food Science and Technology

FDST 205Food Composition and Analysis3
FDST 403Food Quality Assurance3
FDST 405 / BIOS 445Food Microbiology3
FDST 430 / STAT 430Sensory Evaluation3
FDST 448Food Chemistry3
FDST 460Food Product Development Concepts I3
Total Credit Hours18

Supporting Sciences

BIOC 321Elements of Biochemistry3
CHEM 109General Chemistry I4
CHEM 110General Chemistry II4
CHEM 251
CHEM 253
Organic Chemistry I
and Organic Chemistry I Laboratory
4
LIFE 120
LIFE 120L
Fundamentals of Biology I
and Fundamentals of Biology I laboratory
4
Total Credit Hours19

Supporting Courses

ECON 211
ECON 212
Principles of Macroeconomics
and Principles of Microeconomics
6
MATH 101College Algebra 13
MRKT 341Marketing3
or MRKT 300 Contemporary Marketing
STAT 218Introduction to Statistics3
Total Credit Hours15
1

If a student does not place into MATH 101 College Algebra, they must complete the appropriate course(s) plus complete MATH 101. If a student places above MATH 101, the student will take either MATH 101 or the MATH course they placed into.

Processing Electives

Select two of the following:5-6
Animal Products
Meat Specifications and Procurement
Fresh Meats
Processed Meats
Heat and Mass Transfer
Cereal Technology
Fruit and Vegetable Technology
Dairy Products Technology
Microbiology of Fermented Foods
Meat CulinologyTMIII: Foodservice Applications 1
Total Credit Hours5-6
1

Grade of C or better required in NUTR 343 Meat CulinologyTMIII: Foodservice Applications.

ACE Requirements

All UNL students will be required to complete a minimum of 3 hours of approved course work in each of the 10 designated Achievement Centered Education (ACE) student learning outcome areas. These can be viewed at http://ace.unl.edu. Students will be provided a list of classes they can select from to meet each of the 10 ACE Student Learning Outcomes (SLO). There may be required courses within an education endorsement program that will also satisfy ACE requirements. Therefore, it is highly recommended that students contact their advisor prior to registering for ACE classes in order to insure that each of the class selections are in the best interest of the students’ academic program.

Additional Major/Endorsement Requirements

Grade Rules

C- and D Grades

Only grades of C or above will count toward graduation requirements for NUTR courses.

Pass/No Pass

All courses specified by course and number must be taken for a grade.

NUTR100
Healthy Living

Description: Various risk factors and personal behaviors that affect health. Practical methods for self-assessments and improving and maintaining physically active and healthy eating habits designed to enhance awareness of short- and long-term risks and to achieve a higher level of wellness. Use of "Blackboard" required.

This course is a prerequisite for: NUTR 252; NUTR 256

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR131
The Science of FoodCrosslisted with CHEM 131, FDST 131

Description: General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).

This course is a prerequisite for: FDST 301

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 4 Science

Credit Hours:3

ACE:ACE 4 Science

NUTR145
Food Literacy

Prerequisites: NUTR majors only

Description: Food safety and sanitation, proper use of basic kitchen equipment, food identification, proper handling and preparation, menu planning, food purchasing, and sensory evaluation.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

NUTR150
Career Preparation in Nutrition and Health Sciences

Description: Process of career preparation and planning. Philosophy and goals of academic programs, curricula, certifications, career opportunities and graduate programs in the Department of Nutrition and Health Sciences.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR205
Asian Martial Culture

Description: Theoretical and experiential analysis of the martial arts of Asia from historical, anthropological, educational, philosophical, cultural, religious, political, and sociological perspectives and their impact on contemporary Asian and global society.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR213
Meat Specifications and ProcurementCrosslisted with ASCI 213

ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics.

Description: Selecting and purchasing meat for the hotel, restaurant, institutional industry, and the retail markets.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR230
Peer Health Education

Prerequisites: Permission.

NUTR 230 requires serving as a Wellness Advocate in the University living units to gain experience in utilizing the information learned.

Description: The role of Wellness Advocate in the promotion of the health and wellness needs of college students. Techniques for promoting the adoption of lifestyle choices for lifelong health and well being.

Course details
Credit Hours:1-2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:1-2

ACE:

NUTR244
Scientific Principles of Food Preparation

Prerequisites: Sophomore standing; FACS or HRTM or NUTR major

Description: Chemical, physical, sensory, and nutritional principles of food preparation.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR245
Scientific Principles of Food Preparation Laboratory

Prerequisites: Must enroll in both NUTR 244 (lecture) and NUTR 245 (lab)

Description: Application of chemical, physical, sensory, and nutritional principles of food preparation.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

NUTR250
Human Nutrition and Metabolism

Prerequisites: 4 hours chemistry or biological sciences

Description: Introduction to nutrient function in the body, nutrient chemistry and energy metabolism. Role of nutrients in health and disease.

This course is a prerequisite for: NUTR 344; NUTR 355; NUTR 400

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR251
Nutrition Through the Life Cycle

Prerequisites: NUTR 250 or parallel.

Description: Influence of normal physiological stress on nutritional requirements throughout the life cycle: pregnancy, lactation, growth, and aging.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR252
Nutrient and Fitness Assessment

Prerequisites: NUTR 100, NUTR majors only

Description: Introduction to and practical application of tools frequently used to estimate fitness levels and dietary intake; association among physical activity, nutrition, and health; health screening and risk classification; principles of assessment and various assessment strategies.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR253
Cultural Aspects of Food and Nutrition

Prerequisites: NUTR 100 or 250.

Description: The influences of culture on food and nutrition practices.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 9 Global/Diversity

Credit Hours:3

ACE:ACE 9 Global/Diversity

NUTR255
Special Topics in Health

Prerequisites: NUTR 201.

Description: Series of minicourses devoted to specific content areas of health.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR256
Addressing Health Disparities through Health Literacy

Prerequisites: NUTR 100

Description: Understanding of health disparities existing at national and local levels through a social justice lens and the role of health literate communication in reducing health disparities, as well as its limitations.

This course is a prerequisite for: NUTR 400

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR298
Special Topics in Nutritional Science and Dietetics

Prerequisites: As announced by department.

Description: Topics vary.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:6
Course Format:LEC

Credit Hours:1-6

ACE:

NUTR299
Independent Study

Prerequisites: 6 hrs in major department or closely related areas and permission.

Work supervised and evaluated by departmental faculty members.

Description: Individual projects in research, literature review, or creative production.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Course Format:IND

Credit Hours:1-5

ACE:

NUTR302
Health Information: Science, Media, and the Consumer

Prerequisites: Junior standing and NUTR major

Description: Critical evaluation, interpretation and communication of consumer health messages.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR343
Meat CulinologyTMIII: Foodservice ApplicationsCrosslisted with ASCI 343

Prerequisites: ASCI/NUTR 210 or ASCI/NUTR 213 or ASCI/NUTR 310.

Description: Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR344
Nutrition and Food for Optimal Health

Prerequisites: NUTR 250; NUTR majors only; or permission

Description: Integration of current dietary guidelines, nutrient assessment methodologies, scientific principles of food preparation, financial accountability, concepts of healthy menu planning, and preparation techniques in promotion of healthy living.

This course is a prerequisite for: NUTR 452; NUTR 453

Course details
Credit Hours:4
Max credits per semester:4
Max credits per degree:4
Course Format:LEC

Credit Hours:4

ACE:

NUTR351
School Health Issues

Description: Prevalence and etiology of health behaviors among children and teens. Organization, development, and legal aspects of school health programming.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR352
Social Marketing in Health Communication

Prerequisites: Junior standing. NUTR majors only.

Description: Application of the social marketing framework to analyze public health problems and design program solutions.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR355
Introduction to Sports Nutrition

Prerequisites: BIOS 213; NUTR 250

Description: Understanding of fundamental principles of sports nutrition. Tools and knowledge to evaluate scientific literature and to develop evidence-based diet and supplementation strategies aimed at maximizing athletic performance.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR356
Nutrition Education in the Community

Prerequisites: NUTR 100 and 250; NUTR 251 or parallel.

Description: Overview of community nutrition. Assessment of community needs and services; policy formation; techniques for developing and delivering theory-based nutrition education.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR370
Food Production Management

Description: Application of food production and purchasing principles in foodservice management.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR371
Applied Food Production Laboratory

Prerequisites: NUTR 244 and 245.

Description: Application of theoretical knowledge and quality assessment is provided in university or community laboratory setting.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

NUTR372
Food Safety and SanitationCrosslisted with FDST 372

Description: Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR384
Biomechanics of Human Movement

Prerequisites: Junior standing; BIOS 214

Description: Anatomical and mechanical principles as related to human movement.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR399
Independent Study

Prerequisites: Permission.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:6
Course Format:IND

Credit Hours:1-6

ACE:

NUTR400
Planning and Implementation of Health Promotion Programs

Prerequisites: NUTR 250, NUTR 256, and junior standing

Description: Theory-based process of developing health promotion/education programs. Principles of planning, implementing and evaluating health education interventions will be taught using evidence-based research.

This course is a prerequisite for: NUTR 404; NUTR 487

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR401
Health Behavior

Prerequisites: Junior standing.

Description: Social, psychological, and cultural factors that influence the adoption, maintenance, and modification of health behaviors in communities.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR404
Evaluation and Research Related to Health Promotion

Prerequisites: NUTR 400

Description: Introduction to research, study designs, and data collection methods in health and behavior-change related studies, including exercise, nutrition, and health education .Emphasis on understanding research literature and development of research/grant proposals.

This course is a prerequisite for: NUTR 406

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR406
Management and Administration of Health Promotion Programs

Prerequisites: NUTR 404

Description: Overview of systems approach to the management of resources needed to plan, implement, and evaluate a health education/promotion program including financial, human, curricula, and physical resources. Qualities of effective leadership will be explored and evaluated.

This course is a prerequisite for: NUTR 408

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR407
Principles of Epidemiology for Nutrition and Public HealthCrosslisted with NUTR 807

Prerequisites: NUTR 250 and 3 cr hrs Statistics

Description: Application of basic concepts of epidemiology to nutrition and public health to include epidemiological research design, estimating outcome measures and determining cause and effect and effectiveness of interventions to prevent and treat disease.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR408
Community Health Advocacy

Prerequisites: NUTR 406

Description: Health policy and law in the United States. Development of health advocacy skills through engagement with local community health organizations and decision-makers.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR429A
Food Security: A Global PerspectiveCrosslisted with ANTH 429A, ANTH 829A, AGRO 429A, AGRO 829A, HORT 429A, HORT 829A, NRES 429A, NRES 829A, NUTR 829A

Prerequisites: Junior standing

Description: Overview of the technical and sociocultural dimensions of global food insecurity.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR430
Nutritional AnthropologyCrosslisted with ANTH 430, ANTH 830, NUTR 830

Prerequisites: ANTH 242 or equivalent.

Description: Anthropological approaches to the study of nutrition. Background to nutrition science; bio-cultural aspects of obesity, fertility, lactose intolerance, and infant feeding practices; biological differences in nutritional requirements, fertility, and mortality; interpretation of nutritional deficiencies in skeletal remains; reconstructing prehistoric diets from archaeological evidence; and evaluation of relationships between dietary patterns and dental remains in fossil record.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
Groups:Biological Anthropology

Credit Hours:3

ACE:

NUTR441
Functional Properties of FoodCrosslisted with FDST 441, FDST 841, NUTR 841

Prerequisites: NUTR 245 and BIOC 321; or FDST 448.

Description: Relationship of structure and functionality of ingredients in food systems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR445
Experimental FoodsCrosslisted with FDST 445, FDST 845, NUTR 845

Prerequisites: NUTR 244 and 245; BIOC 321.

Description: Introduction to food research. Application of research techniques to selected problems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR449
Culinology Research Experience

Prerequisites: Senior standing; NUTR 441 or 445 or FDST 448; Culinology major.

Description: Supervised individual professional Culinology research experience in product development.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:FLD

Credit Hours:3

ACE:

NUTR450
Medical Nutrition Therapy I

Prerequisites: BIOC 321 and 321L, or BIOC/BIOS/CHEM 431; BIOS 213 or ASCI 240.

Description: Nutrition assessment, nutrition support, documentation of nutrition services and medical terminology.

This course is a prerequisite for: NUTR 452

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR452
Medical Nutrition Therapy II

Prerequisites: NUTR 344 and 450

Description: Nutrition in the disease state. Physiological and biochemical basis of medical nutrition therapy.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

NUTR452L
Medical Nutrition Therapy II Laboratory

Prerequisites: Must enroll in both NUTR 452L and NUTR 452

Description: Application of nutrition care process.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:1

ACE:ACE 10 Integrated Product

NUTR453
Nutrition and Fitness Communication Strategies

Prerequisites: NUTR 344

Description: Application of behavior change and counseling theories to individual clients. Data assessment and interpretation, and developing goals and/or outcomes to facilitate health behavior changes.

This course is a prerequisite for: NUTR 488

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR454
Peer Nutrition Education

Prerequisites: Junior standing; COMM 109; NUTR 100.

Description: Practical experience in developing skills in nutrition for health promotion and nutrition education.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR455
Advanced Nutrition

Prerequisites: BIOC 321 and 321L, or BIOC/BIOS/CHEM 431; BIOS 213 or ASCI 240, or parallel.

Description: Biochemical and physiological aspects of human nutrition. Nutrient transport, storage and utilization under various metabolic states and relationships to the development of chronic diseases.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

NUTR456
Clinical Exercise PhysiologyCrosslisted with NUTR 856

Prerequisites: BIOS 214; NUTR/BIOS 484/884; NUTR 486/886

Description: Cardiovascular, pulmonary, metabolic, pharmacologic, endocrinologic, renal, neurologic, inflammatory, and orthopedic aspects of clinical exercise physiology as they relate to exercise testing and programming.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR457
Classroom and Outreach Experiences in Food and Nutrition

Description: Supervised classroom or outreach experiences in educational or community settings.

Course details
Credit Hours:1-3
Max credits per semester:3
Max credits per degree:3
Course Format:FLD

Credit Hours:1-3

ACE:

NUTR470
Cost Control for FoodserviceCrosslisted with NUTR 870

Prerequisites: NUTR 370.

Description: Principles of cost control for foodservice. Integration of cost control and foodservice/restaurant management principles which influence financial integrity. Utilization of the computer as a tool to enhance decision making capabilities.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

NUTR471
Vines, Wines and YouCrosslisted with HORT 471, HORT 871, NUTR 871, HRTM 471, HRTM 871

Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older

Proof of age is required.

Description: Origin, botany, historical and cultural significance of the grapevine and related species. Principles and practices of vineyard establishment, management and processing of grape products, importance and/or scope of grape and wine industry; global and local significance. Culinary applications, health, environmental and safety-related issues, business and industry relations and experience.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR473
Organization and Administration of FoodserviceCrosslisted with NUTR 873

Prerequisites: NUTR 370.

Description: Organizational, administrative, and human relations concepts to foodservice. Utilization of computer applications in administration of a foodservice facility.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR480
Introduction to Functional ElectrocardiographyCrosslisted with NUTR 880

Prerequisites: NUTR 486; NUTR/BIOS 484.

Description: Theory and application of electrocardiography in graded exercise testing.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR484
Physiology of ExerciseCrosslisted with BIOS 484, BIOS 884, NUTR 884

Prerequisites: 12 hrs biological sciences, including BIOS 213 or equivalent; BIOS 214 or equivalent

Description: Effects of physical activity on the circulatory, respiratory, and other physiological processes.

This course is a prerequisite for: NUTR 486, NUTR 886

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR486
Exercise Testing and Exercise Programming in Adult Fitness and Cardiac RehabilitationCrosslisted with NUTR 886

Prerequisites: NUTR/BIOS 484/884; EDPS 459/859 or STAT 218

Description: In-depth analysis and development of the techniques and knowledge prerequisite for certification in adult fitness and cardiac rehabilitation as prescribed by the American College of Sports Medicine.

This course is a prerequisite for: NUTR 488

Course details
Credit Hours:4
Max credits per semester:4
Max credits per degree:4
Course Format:LEC

Credit Hours:4

ACE:

NUTR487
Community Health and Wellness Practicum

Prerequisites: NUTR 400. Community Health and Wellness majors only.

Background check will be required.

Description: Application of health education concepts and skills in a practical setting while serving as a health education resource person.

Course details
Credit Hours:4
Max credits per semester:4
Max credits per degree:4
Course Format:FLD

Credit Hours:4

ACE:

NUTR488
Practicum in Exercise and Health Behavior Planning

Prerequisites: NUTR 453 and 486/886

Description: Practical experience in exercise testing and analysis and planning of health and fitness programs for individuals.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

NUTR490
Professional Preparation for Careers in Dietetics

Prerequisites: Senior standing.

Description: Professional requirements in order to become a registered dietitian. Types of supervised practice experiences available and assistance in application process. Career options, professional organizations, and current issues in the dietetic profession.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LEC

Credit Hours:1

ACE:

NUTR492
Nutrition Problems

Prerequisites: NUTR 455 or equivalent, and permission.

Description: Individual problems may be selected from diet therapy, animal feeding, metabolism studies, or surveys.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:6
Course Format:IND

Credit Hours:1-6

ACE:

NUTR493
Workshop Seminar
Course details
Credit Hours:1-12
Max credits per semester:12
Max credits per degree:12
Course Format:LEC

Credit Hours:1-12

ACE:

NUTR494
Essentials of Strength Training & ConditioningCrosslisted with NUTR 894

Prerequisites: NUTR 384; 484 or concurrent.

Description: Overview of the scientific principles and practical applications of strength and conditioning that integrate physiological responses, adaptations, testing, exercise techniques, program design, and periodization for athletic performance.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

NUTR496
Independent StudyCrosslisted with NUTR 896

Prerequisites: 12 hrs in major related areas; permission.

Supervised and evaluated by departmental faculty members.

Description: Individual projects in research, literature review, or creative production.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Course Format:IND

Credit Hours:1-5

ACE:

NUTR497Z
Student Teaching MulticulturalCrosslisted with TEAC 497Z, SPED 497Z

Description: Supervised teaching experiences in schools. Accompanying seminar focuses on: teacher certification, teacher and student rights and responsibilities, proper conduct of teachers, selected legal aspects of education, methods of communicating with parents and community members, and current issues which impact education.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:FLD

Credit Hours:1

ACE:

NUTR498
Research Experiences

Prerequisites: Senior standing and permission.

Description: Participation in an ongoing research project. Select from foods, human nutrition education, small animal, or survey research areas.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Course Format:IND

Credit Hours:1-5

ACE:

NUTR499H
Honors Thesis

Prerequisites: Good standing in the University Honors Program or by invitation.

Description: Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

PLEASE NOTE
This document represents a sample 4-year plan for degree completion with this major. Actual course selection and sequence may vary and should be discussed individually with your college or department academic advisor. Advisors also can help you plan other experiences to enrich your undergraduate education such as internships, education abroad, undergraduate research, learning communities, and service learning and community-based learning.


 

Icon Legend: CriticalCritical
15 HR TERM 1
ACE 1 Written Texts
complete 1 from ACE1
3hr

ACE 5 Humanities
complete 1 from ACE5
3hr

General ChemistryCritical
complete CHEM 109
4hr
CHEM 109 becomes critical to your success in the major if not completed by the second term of enrollment. CHEM 109 also fulfills the ACE 4 requirement.

MathematicsCritical
MATH 101 or higher becomes critical to your success in the major if not completed by the second term of enrollment.
17 HR TERM 2
General ChemistryCritical
complete CHEM 110
4hr
CHEM 110 becomes critical to your success in the major if not completed by the second term of enrollment.

Life Science
4hr
C

ACE 2 Communication Skill
complete 1 from ACE2
3hr

ACE 7 Arts
complete 1 from ACE7
3hr

Electives
complete Any Course
3hr
16 HR TERM 3
Scientific PrinciplesCritical
complete NUTR 244, NUTR 245
4hr
NUTR 244 and NUTR 245 become critical to your success in the major if not completed by the fourth term of enrollment.

Food Science/Technology
complete FDST 205
3hr

ACE 3 Math/Statistics
complete STAT 218
3hr

Electives
complete Any Course
6hr
17 HR TERM 4
Nutrition/Health Sciences
7hr
C
NUTR 253 also fulfills the ACE 9 requirement.

Chemistry
complete CHEM 251, CHEM 253
4hr

ACE 6 Social Sciences
complete ECON 200
3hr

ACE 8 Ethical Principles
complete 1 from ACE8
3hr
10 HR TERM 5
Nutrition/Health Sciences
complete NUTR 344, NUTR 372
7hr
C

Electives
complete Any Course
3hr
9 HR TERM 6
Chemistry
complete BIOC321#
3hr

Marketing
complete either MRKT 300 or MRKT 341
3hr

Processing Electives
9 HR TERM 7
Processing Electives

Food Science/Technology
complete FDST 430, FDST 405
6hr
12 HR TERM 8
Food Science/Technology
9hr
FDST 460 also fulfills the ACE 10 requirement.

Research Experiences
complete NUTR 449
3hr
C
Graduation Requirements
  1. 2.00 cumulative GPA required for Graduation.
  2. 30 of the last 36 hours must be taken at UNL, UNO, or UNK.
  3. ***Total Credits Applying Toward 120 Total Hours***