Ohio University
Graduate Catalog
Food and Nutrition
The study of human nutrition continues to evolve as a personal, national, and global interest. Two graduate programs are offered. The master's program in international and community nutrition prepares you to work in community based programs dealing with hunger and malnutrition in the United States and abroad. The master's program in nutrition science allows you to study the more applied aspects of nutrition and science.
Program Requirements
International and Community Nutrition (Seminar Paper Required)
- Minimum of 50 hours
- Required courses:
HCFN 526 World View of Nutrition
HCFN 528 Advanced Nutrition
HCFN 529 Community Nutrition
HCFN 533 Food Sanitation and Safety
HCFN 537 Food Service Systems I
HCFN 610 Maternal and Child Nutrition
HCFN 631 Studies in Science of Nutrition
HCGE 591B Seminar in Food and Nutrition
HCGE 692 Research
PSY 520 Elementary Statistics - 12 hours in an approved minor
Nutrition Science (Thesis Required)
- Minimum of 45 hours
- Required courses:
BIOS 542 Principles of Physiology I
BIOS 543 Principles of Physiology II
BIOS 682 Advanced Topics
CHEM 589 Basic Biochemistry
HCFN 528 Advanced Nutrition
HCFN 530 Therapeutic Nutrition
HCFN 660 Nutrition for Sports and Fitness
HCGE 591B Seminar in Food and Nutrition
HCGE 695 Thesis
PSY 520 Elementary Statistics
Food and Nutrition (HCFN)
522 Experimental Foods (4)
Factors that affect results of different methods used in food preparation. Research techniques using subjective and objective evaluation.
Nemapare; Sp; Y.524 Nutrition Treatment in Outpatient Care (4) Nutrition counseling and process skills (including assessment, treatment, evaluation, and documentation) for ambulatory patients requiring dietary modification to prevent and/or treat: overweight/obesity, hypertension, hyperlipidemia, diabetes mellitus, and cancer.
526 World View of Nutrition (3)
Survey of world food situation with consideration of environmental, cultural, governmental, and economic factors that relate to food production and consumption. Evaluation of effects of these factors in meeting dietary needs.
Nemapare; W; Y.528 Advanced Nutrition (4)
Prereq: CHEM 589. Biochemical and physiological processes in nourishment of body. Determination of nutrient needs and evaluation of nutritional status.
Wildman; F; Y.529 Community Nutrition (3)
Prereq: 528. Assessment of community nutrition needs. Survey of agencies and programs providing services. Role of nutritionist. Methods and resources for nutrition education, legislation.
Staff; Sp; Y.530 Therapeutic Nutrition (4)
Prereq: 528, CHEM 589. Use of dietary modification in prevention and treatment of disease. Nutritional assessment; problems in nutritional care.
Wildman; W; Y.533 Food Sanitation and Safety (2)
Applied food service sanitation procedures in the food handling functions of purchasing, storage, preparation, and service. Upon completion, students will be eligible for National Certification in Food Safety.
Neumann; W; A.534 Quantity Food Production (4)
Food preparation principles applied to large quantity food production, menu planning, and service in institutions. Experience in residence halls.
Neumann; F; Y.535 Food Service Purchasing (4)
Prereq: 534. Managerial approach to the purchasing and selection of a wide variety of food, beverage, and nonfood items. Emphasis on purchasing the optimal amount at the optimal price.
Neumann; W; A.537 Food Service Systems I (5)
Prereq: 534. Introduction to tools and functions of management in food service with emphasis on organizational structure, catering, staffing, work methods, human relations skills, sanitation, and safety.
Neumann; W; Y.538 Food Service Systems II (4)
Prereq: 534. Institutional food purchasing, kitchen layout design, equipment selection, facilities management, and cost control.
Neumann; Sp; Y.539 International Cuisine (4)
Prereq: 534, 537. Principles of international cuisine, advanced food preparation, and research of areas of specific interest.
Neumann; Sp; A.599 Field Experience--Food and Nutrition (2-12)
Clinical experience through cooperation with hospitals, institutions, community agencies, or business organizations.
Staff; F, W, Sp, Su; D.610 Maternal and Child Nutrition (4)
Prereq: 529. Focuses on maternal and child nutritional needs and the symbiotic relationship between the two. The physiology of pregnancy and lactation and other issues that influence maternal nutrition and well-being are discussed. Child nutrition covers growth, development, and nutrient needs of infants and children (under age five). Environmental and policy issues that affect the nutritional needs of these two groups also addressed.
Nemapare; Y.624 Advanced Food Science (3-4)
Chemical and physical behavior of basic food constituents and their influence on characteristics and nutritive value of foods.
Staff; D.625 Readings in Food and Nutrition (2-4, max 8)
Critical review of current literature with emphasis on modern theory and practice in nutrition and food preparation.
Staff; D.626 Methods of Food and Nutrition Investigation (3-4, max 8)
Prereq: 531 or 624.
Staff; D.627 Studies in Food and Nutrition (3-5, max 5)
Prereq: 522 or 531.
Staff; D.631 Studies in the Science of Nutrition (3-4, max 8)
Prereq: 528 or concurrent. Nutrition as related to physiological and metabolic processes. Individual research project.
Staff; D.650 Diet and Chronic Disease (4) Prereq: 528, 530. Examination of data associating dietary patterns with certain chronic diseases, such as atherosclerotic cardiovascular disease, hypertension, cancer, obesity, and others.
660 Nutrition for Sports and Fitness (4)
Exploration of current information available in scientific literature concerning interrelationships between dietary adequacy and physical performance.
Hagerman; W; Y.
University Publications and the Computer Services Center revised this file ( https://www.ohio.edu/~gcat/95-97/areas/human/hcfn.html ) April 13, 1998.Please e-mail comments or suggestions to " gcat@www.ohiou.edu ."