Dietetics (NTD)

How to Read Course Descriptions

The bolded first line begins with a capitalized abbreviation that designates the subject area followed by the course number and title. The number of credits earned by taking the courses is also displayed.

The course description is a brief summary of the purpose of the course and the topics covered. Any requisite courses are listed and could include the following:

Courses showing the abbreviation “COREQ” require simultaneous registration with each course named as a corequisite.
The abbreviation “PRE-or-COREQ” means that each course named may have been taken prior to or may be taken concurrently with the course for which it is required.
Courses showing the abbreviation “PREREQ” require the courses named as prerequisites to have been taken previously.

If the course can be applied towards a General Education Objective, the applicable Objective is listed.

To assist with your academic planning, courses in the Undergraduate Catalog are designated according to the semester they are usually offered. Unanticipated faculty vacancies and academic program changes may affect future course scheduling. Therefore, students should always contact the academic department to verify future course offerings, especially when specific courses are needed for graduation.

The following letters which appear after the course descriptions indicate the anticipated course scheduling:

F = Fall Semester, every year
S = Spring Semester, every year
Se = Sequential; a series of courses is presented until all have been taught.
Su = Summer Semester, every year
EF, ES, ESu = Even-numbered years, Fall, Spring, or Summer Semester
OF, OS, OSu = Odd-numbered years, Fall, Spring, or Summer Semester
D = Students should contact the Department to ask when this course will be offered.
R1 = Course is rotated every year, either Fall or Spring
R2 = Course is rotated every two years, either Fall or Spring
R3 = Course is rotated every three years, either Fall or Spring

How to Read Course Descriptions

Courses

NTD 5509 Professional Readings: 1-3 semester hours.

Identification and investigation of conceptual ideas about the relationship of programs, trends, legislation, and developments in food and nutrition. 1-3 credits. May be repeated. PREREQ: Permission of instructor.

NTD 5539 Sports Nutrition: 3 semester hours.

Nutrition recommendations for competitive and recreational athletic performance. Rationale for nutrition practices through an examination of individual nutrient metabolism. Controversies and misinformation addressed. Equivalent to CFS 5539. SUGGESTED PREREQ: NTD 2239 or equivalent or permission of instructor.

NTD 5557 Experimental Foods: 3 semester hours.

Development of experimental methods and their application to cookery and food technology; preparation of student for independent investigation in foods; acquaintance with literature in the field. Two hours lecture/four hours laboratory. SUGGESTED PREREQ: NTD 1104 or equivalent or permission of instructor.

NTD 5561 Nutritional Biochemistry I: 3 semester hours.

Advanced study of nutrition science, including protein, carbohydrate, lipid, vitamin, and mineral metabolism. Introduction to research methodology and professional literature. Equivalent to CFS 5561. SUGGESTED PREREQS: NTD 2239, CHEM 1101, CHEM 1102 and CHEM 1103 or higher levels of chemistry including inorganic, organic, and biochemistry or permission of instructor.

NTD 5581 Special Problems in Nutrition and Dietetics: 1-2 semester hours.

Students select problems on the basis of special needs, interests, or abilities and work on them independently in the laboratory, library, or community, with regular conferences with the advisor. PREREQ: Permission of instructor.

NTD 5585 Nutritional Biochemistry II: 3 semester hours.

Human metabolism in health and disease. Emphasizes interrelationships among hormones, carbohydrates, proteins, lipids, vitamins and minerals within tissues and organs. SUGGESTED PREREQS: NTD 4461 or NTD 5561 or permission of instructor.

NTD 5595 Dental Nutrition: 1 semester hour.

This course reviews the role of nutrition in attaining and maintaining optimal oral health. The course explores how the essential nutrients influence oral health, nutrition in special populations, and nutrition and disease processes that can influence oral health. This course is only available to students in the Idaho Dental Education Program in the Department of Dental Science.

NTD 5599 Experimental Course: 1-6 semester hours.

The content of this course is not described in the catalog. Title and number of credits are announced in the Class Schedule. Experimental courses may be offered no more than three times with the same title and content. May be repeated.

NTD 6609 Seminar for Dietetic Interns: 2 semester hours.

Introduction to dietetic internship practicum. Will include a review of clinical skills, program expectations and preparatory case studies. Only students who have been admitted to the M.S. Nutrition with the dietetic internship option can enroll.

NTD 6610 Current Topics in Nutrition: 1 semester hour.

Review of current issues and topics in nutrition and the effect on dietetics practice; course content will vary on enrollment. Students must be admitted into either track of the MS in Nutrition or have permission of instructor.

NTD 6620 Nutritional Epidemiology: 3 semester hours.

Study of the design, execution, analysis, and interpretation of diet and nutrition epidemiologic studies. Discussions about quantitative techniques for collecting dietary data sets, including anthropometrics, body composition , biomarkers, dietary assessments, and nutrition intake analyses. Review of the interrelationships between disease, diet and health status and implications for public health policy. Previous nutrition and statistics courses required for enrollment.

NTD 6622 Maternal, Infant, and Child Nutrition: 3 semester hours.

Advanced study of nutrition in human growth and development during pregnancy, lactation, infancy, childhood, adolescence. Therapeutic nutritional management of diseases specific to pregnancy, infancy, and childhood are addressed. Prerequisites: previous nutrition course, Lifecycle nutrition preferred.

NTD 6624 Nutrition and Aging: 3 semester hours.

Exploration of the physiological, psychosocial, and chronic degenerative conditions associated with aging and the nutritional implications of each. The epidemiological basis for setting dietary goals and program development to support the nutritional needs of the elderly is addressed. Prerequisites: Previous nutrition course, Lifecycle nutrition preferred.

NTD 6640 Research, Writing, and Grantsmanship: 3 semester hours.

An application of principles and research design and grant writing in the health sciences. Restriction: admission to MS in Nutrition degree or permission of instructor.

NTD 6645 Capstone Project I: 1-3 semester hours.

Course lays groundwork for capstone project. Scholarly project idea development, approvals, and beginning data collection. Under the supervision of an academic faulty member. 1-3 credits required. May be repeated. PREREQ: NTD 6640, and approval of advisor and/or chairperson.

NTD 6650 Capstone Project II: 1-3 semester hours.

Completion of scholarly project under the supervision of an academic faculty member. Includes research summation, final written work, and project defense. 1-3 credits required. Continuation of NTD 6645. May be repeated. PREREQ: NTD 6645, and approval of advisor and/or chairperson.

NTD 6651 Thesis: 3-6 semester hours.

Scholarly project under the supervision on an academic faculty member. Minimum of 3 credits required. May be repeated. PREREQ: NTD 6640 and approval of advisor and/or chairperson.

NTD 6655 Dietetic Internship Practicum I: 3 semester hours.

Supervised practice in dietetic practice settings. PREREQ: Acceptance into Track 1 M.S. Nutrition with Internship and NTD 6609.

NTD 6656 Dietetic Internship Practicum II: 3 semester hours.

Supervised practice in dietetic practice settings. PREREQ: NTD 6655

NTD 6657 Dietetic Internship Pract III: 3 semester hours.

Supervised practice in dietetic practice settings. PREREQ: NTD 6655 and NTD 6656.

NTD 6699 Experimental Course: 1-6 semester hours.