Division of Nutritional Sciences

Courses DNS Students Most Frequently TA

ANSC 362 – Principles of Animal Physiology

A course in animal physiology designed to provide a foundation for advanced courses in the Animal Sciences curriculum. Course emphasizes general principles, structure/function relationships, and underlying physiochemical mechanisms of mammalian physiology. Lectures provide in-depth coverage of the operation, regulation, and integration of major organ systems. Laboratories complement lecture by providing a series of student-conducted in vitro and in vivo experiments designed to illustrate basic physiological concepts and to introduce students to physiology research techniques, instrumentation, experimental design, and interpretation of results.

ANSC 422 - Companion Animal Nutrition

Digestive physiology and basic nutritional considerations of companion animals, with primary focus on dogs and cats. Topics discussed include nutritional idiosyncrasies of dogs and cats, the importance of nutrition in various physiological states, and nutrient needs during disease. Information on pet food regulations, common ingredients and formulation, manufacturing methods, and trends in the pet food industry will also be covered.

CPSC 440 – Applied Statistical Methods 1

Statistical methods involving relationships between populations and samples; collection, organization, and analysis of data; and techniques in testing hypotheses with an introduction to regression, correlation, and analysis of variance limited to the completely randomized design and the randomized complete-block design.

CPSC 452 – Evol Genetics and Genomics

Selected contemporary topics in genetics and genomics underlying adaptation are covered with examples primarily from plants, humans and animals. Topics include nature of genes and genomes, molecular phylogeny, mutations and their analysis, allelic diversity in population, quantitative trait loci, selection, and crop domestication. Emphasis is on molecular evolution that aids plant improvement. Serves as an introduction to functional genomics, population genetics, quantitative genetics, and bioinformatics.

CPSC 542– Applied Statistical Methods II

Statistical methods as tools for research. Principles of designing experiments and methods of analysis for various kinds of designs, experimental (completely randomized, randomized complete block, split plots, Latin square) and treatment (complete factorial); covariate analysis; use of SAS for all analyses

FSHN 120 – Contemporary Nutrition

Fundamental principles of human nutrition and their application to the selection of adequate diets; current topics of nutritional importance.

FSHN 220 – Principles of Nutrition

Course focuses on the nutritive value of foods and metabolism of essential nutrients, as well as the application of principles of nutrition to the requirements of normal individuals throughout the life cycle.

FSHN 420 – Nutritional Aspects of Disease

Examines nutritional, biochemical, and physiological aspects of disease processes and studies the role of nutrition in prevention, management, and treatment of disease.

FSHN 426 – Biochemical Nutrition I

The dietary and hormonal regulation of carbohydrate, lipid and amino acid metabolism. Emphasizes the regulation of enzyme activity and the different roles the major organs have in whole animal energy balance

FSHN 427 – Biochemical Nutrition II

Biochemistry and metabolism of the water and fat soluble vitamins, and the biochemical role of minerals in animal biology. Emphasizes the digestion, transport, metabolism and intercellular function of these nutrients and how nutrient/food intake and physiological state affect these processes.

FSHN 428 – Community Nutrition

Application and integration of the principles of nutrition and their delivery in the context of social, political, and economic environments in local, national, and international settings. Offered in alternate fall semesters (even years).

FSHN 429 – Nutrition Assessment and Therapy

Application of the principles of normal and therapeutic nutrition, nutrition assessment, nutrition intervention and evaluation as related to the management and treatment of disease states. Laboratories will allow for the development of skills in each of these areas. This course is the clinical capstone course for the dietetics curriculum.

FSHN 595 – Food Science Advanced Topics

Studies of selected topics in Food Science. Study may be on specialized topics in any one of the following fields: food chemistry, food microbiology, nutrition, food processing/engineering. Lectures and/or laboratory

NUTR 510 – Topics in Nutrition Research

Series of one-third term intensive courses on current topics in nutritional sciences research.