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Course Descriptions

NTR 10 Nutrition

In this course, students learn about the role of nutrition in improving health and applying these ideas to developing a healthy eating pattern. They will understand how food choices and physical activity contribute to total well-being. Open to Non-Majors only.
Open to Non-Majors only
3 credits

NTR 16 Cultural & Social Aspects of Food

This course examines the role of culture and society as determinants of food preferences and eating patterns. Particular attention is paid to the influences on the food ways of ethnic groups of the New York Metropolitan and Long Island areas. Emphasis is on developing sensitivity to different ethnic groups.
2 credits

NTR 16L Cultural & Social Aspects of Food Laboratory

In this course, students will prepare traditional dishes from different cuisines around the world. The foods lab experience will include food tastings and discussions about ingredients used to create region-specific dishes.
1 credit

NTR 21 Introductory Food Science

A fundamental course about foods that concentrates on the chemical and physical properties affecting the handling, preparation and storage of food. Also includes the effect of microorganisms on the storage, preparation, preservation, processing and serving of food.
Co-requisite of CHM 3 is required
3 credits

NTR 21L Introductory Food Science Laboratory

NTR 21L is a laboratory course that accompanies the lecture course NTR 21. Lab exercises are completed in which students prepare foods and observe the chemical and physical properties that affect the product. Students gain experience in fundamental food preparation and critique foods using learned evaluation techniques.
Co-requisite of CHM 3 and NTR 21 are required
1 credit

NTR 23 Institutional Food Service Management I

An introduction to the administrative aspects of food service institutions. The basic management principles required to operate a food service in any type of institution.
Pre-requisite or co-requisite of BMS 90 is required 3 credits

NTR 24 Institutional Food Service Management II

The principles of food service management including organizational design, leadership qualities, personnel management, financial considerations, and kitchen design are addressed. Field trips and guest speakers are included to acquaint the student with various types of food service facilities and management styles.
Pre-requisite of NTR 23 is required
3 credits

NTR 99 Independent Study

This course is an independent study which requires approval of the Department Chairperson.
1 or 2 credits

NTR 100 Concepts in Nutrition

An in-depth view of the six nutrients required for normal healthy metabolism. Emphasis will be placed on nutrient interaction in digestion, absorption, transport, and metabolism.
Pre-requisite of BIO 8 and co-requisite of CHM 3 are required
3 credits

NTR 101 Contemporary Nutrition Strategies

The selection of an adequate diet using knowledge of a variety of dietary standards. These standards as well as nutrient needs will be incorporated into the planning of diets during the life cycle for pregnant women, infants, children, adolescents, the middle-aged and the elderly.
Pre-requisite of NTR 100 is required
Open only to Nutrition majors
3 credits

NTR 200 Advanced Concepts in Nutrition

This course provides an in-depth examination of human nutrition and metabolism with emphasis on the interrelationships of nutrients and metabolism based on the principles of biochemistry. Current research issues will be discussed.
Pre-requisites of NTR 101 and CHM 71 are required
Open only to Nutrition majors
3 credits

NTR 201 Practicum in Nutrition (elective)

Based on a student’s individual interests, a field site and special project are selected for a 90 hour practical experience. A designated faculty member serves as liaison between the field site and the student.
Pre-requisites of NTR 24, 211 and co-requisite of NTR 212 are required
Open only to Nutrition majors
3 credits

NTR 202 Research Methodology

Introduction to the scientific method of problem-solving. Identification of the research process in nutrition. Development of the practical tools for the interpretation and application of research findings. A research proposal will be completed.
Pre-requisites of NTR 101, 211, MTH 19 or 40 or ECO 72 and co-requisite of NTR 212 are required
Open only to Nutrition majors
4 credits

NTR 206 Nutrition Communication

Course Description: This course is designed to provide the nutrition student with an overview of oral, written, and technical skills necessary for successful communication and education of patients, the public and allied health professionals. Skills in patient interviewing and counseling will be introduced.
Pre-requisite of NTR 211 is required
Open only to Nutrition majors
3 credits

NTR 210 Community and Professional Nutrition Issues

A look at Nutrition Monitoring in the US and the integral components necessary to develop effective programs and services to improve the nutrition and health for all segments of society. Needs assessment, legislation, public policy, program development, monitoring and evaluation will be addressed. Ethics of care will be included. Professional development issues and credentialing will be discussed.
Open only to Nutrition majors
Prerequisite of NTR 101 is required
3 credits

NTR 211 Medical Nutrition Therapy I

This course is the first semester of a two-semester sequence covering the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this initial semester, the cause, prevention and treatment of certain medical conditions such as liver disease, diabetes mellitus and cardiovascular disease will be examined. Nutritional assessment techniques will be introduced to evaluate dietary, biochemical and anthropometric changes that relate to nutrition and disease processes. Case problems and studies are incorporated to develop clinical practice skills.
Prerequisite of NTR 100 and co-requisite of NTR 101 are required
Open only to Nutrition majors
3 credits

NTR 212 Medical Nutrition Therapy II

This course is the second part of a two-semester sequence covering the pathophysiology and medical nutrition therapy for specific disorders and diseases. In this second semester, the causes, prevention and treatment of certain medical conditions such as pulmonary disorders, kidney disease, anemias and cancer will be examined. Clinical skills related to interpreting laboratory values and to planning enteral/parenteral nutrition care will also be addressed as will documentation in the medical record and the nutrition care process. Case problems and studies are incorporated into the course to develop clinical practice skills.
Prerequisite of NTR 211 and co-requisite of NTR 212L are required
Open only to Nutrition majors
3 credits

NTR 212L Medical Nutrition Therapy Laboratory

Theory and concepts from Medical Nutrition Therapy (MNT) I and II are applied through a variety of methods such as nutrition assessment, care plans, chart notes, and case studies. Practical application of tools and techniques used for assessment and management of nutritional status will be covered.
Prerequisite of NTR 211 and co-requisite of NTR 212 are required
Open only to Nutrition majors
1 credit

NTR 215 Energy and Exercise

A discussion of energy needs and factors affecting energy requirements; development and treatment of obesity; characteristics and treatment of eating disorders; nutritional needs and recommendations during physical exercise.
Prerequisite of NTR 100 and co-requisite of NTR 101 are required
Open only to Nutrition majors
3 credits

NTR 221 Food Technology Trends

An overview of food legislation, regulations and policies. Issues related to food production and sustainability of the food supply. A discussion of factors leading to the deterioration of food. Methods of food preservation including irradiation, canning, refrigeration, freezing, drying of foods and fermentation. Nutritional losses and nutrification of foods will be discussed. Other topics of current interest such as biotechnology, phytochemicals, functional foods, alternative sweeteners, fat substitutes, and food packaging will be included.
Prerequisite of NTR 21 and CHM 4 are required
Open only to Nutrition majors
3 credits