Nutrition (NTR)

Explores basic concepts integral to the science of nutrition. Emphasizes metabolic and physiologic principles underlying digestion and absorption of nutrients, chemical structure and metabolic fate of nutrients, the biochemical role of nutrients in maintaining health, and the effects of over- and under-nutrition on disease pathogenesis.

NTR 109 emphasizes individual, clinical, social and applied aspects of nutrition, including food labeling, diet analysis, supplements, food sustainability and food allergies. Covers additional aspects of health and nutrition such as hypertension, osteoporosis, obesity, cancer and cardiovascular disease. Emphasizes individual, clinical, social, and applied aspects of nutrition, including food labeling, diet analysis, supplements, and food allergies. Covers additional aspects of health and nutrition such as hypertension, osteoporosis, obesity, cancer and cardiovascular disease.

Lab course for NTR 109. Students will investigate their own dietary practices using dietary assessment tools. Students will also visit, analyze and report on observations made in the community and industry based food systems, food purchasing facilities and cultural food markets.

The three credit UB Seminar is focused on a big idea or challenging issue to engage students with questions of significance in a field of study and, ultimately, to connect their studies with issues of consequence in the wider world. Essential to the UB Curriculum, the Seminar helps students with common learning outcomes focused on fundamental expectations for critical thinking, ethical reasoning, and oral communication, and learning at a university, all within topic focused subject matter. The Seminars provide students with an early connection to UB faculty and the undergraduate experience at a comprehensive, research university. This course is equivalent to any 199 offered in any subject. This course is a controlled enrollment (impacted) course. Students who have previously attempted the course and received a grade of F or R may not be able to repeat the course during the fall or spring semester.

This course explores cultural, social, economic and scientific aspects of food selection and preparation techniques. Foundational cooking techniques and equipment, sensory and nutritional evaluation approaches are taught and applied to enhance the skills of future nutrition science and dietetic professionals.

Introductory Food Science is a comprehensive course providing introductory knowledge of food chemistry, food laws, food processing & preservations, food microbiology & fermentation, and food safety.

Prepares students to assess dietary intake of individuals, groups, and populations and how it relates to physical activity. Also prepares students to interpret data arising from dietary assessment.

This course integrates principles of management of human resources, food, equipment, and facilities to provide quality products and services to consumers. Quantity food production, service, sanitation and safety practices, as well as human capital resource management are explored in the setting of institutional, community, and government food systems, food procurement and labor laws.

This course examines the nutritional biochemical indicators in human metabolism with focus on the properties, function and metabolism of carbohydrates, protein and lipids. Regulation of energy expenditure, food intake, metabolic adaptations and macronutrient related diseases.

The course will cover micronutrient sources; digestion and absorption; bioavailability; homeostasis; functions throughout the lifecycle including roles in promotion of health and prevention of disease; and deficiency and toxicity states. Additional concepts will include micronutrient fortification and supplementation, gene-diet interactions, and the social and biological determinants of micronutrient status.

Discusses nutrition as an important element for maintaining optimal health. Emphasizes the importance of each nutrient based on its biochemical and physiological functions. Also covers nutritional needs at specific stages in the life cycle, and the implication of nutrition in major health problems in the United States, such as obesity, cardiovascular disease, hypertension, and cancer. Students learn to determine nutritional status through dietary analysis and to evaluate nutritional information.

Explores the role of nutrition in human development, from prenatal period through older adulthood.

The application of principles of communication and counseling skills to dietetics practice for various population and chronic disease states. This course will provide hands-on experiences in counseling, oral, and written communications.

This course is based on the Health Meets Food Culinary Medicine curriculum, which offers a simple approach to understanding how food and cooking relate to personal health, habits, and health care goals. Students complete multiple modules as training and then have the opportunity to deliver modules to a target audience. This experiential learning stimulates an understanding of the transformative power of food and nutrition in a variety of populations and conditions.

This course will explore how nutrition contributes to the healthy structure and function of the nervous system, including roles of macronutrients and micronutrients. Mechanisms by which the central nervous system detects nutrient status and influences nutrient intake will be discussed. Effects of nutrition on cognition, mental health, and neurological disease will be evaluated.

Review of alternative practices such as traditional Chinese medicine, Ayurvedics, homeopathy, naturopathy, herbal medicine, and dietary supplements and how these practices can integrate with western cultural practices. Federal regulations, cultural beliefs, evidence-based research, perceived benefits and risks will be explored.

Offers the student a unique educational experience not covered by existing formal courses. This may include library research, laboratory projects, learning new techniques, or participating in ongoing projects.