2023-2024 Schoolcraft Catalog [ARCHIVED CATALOG]
Nutrition and Food Science
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Nutrition and Food Science (NFS) is the multidisciplinary study of the chemical and microbiological attributes of food, coupled with the investigation of the metabolic and physiological response of the body to food. NFS focuses on such areas as food sustainability, the development of therapeutic meal plans, analysis of specialized diets, and understanding nutritional requirements for each phase of a person’s lifecycle. NFS is the focal point of the Culinary and Dietary Operations Management BS Degree and is useful for students interested in working in the food service, health care, or dietary management fields. Courses include:
- Evolution of Dietary Needs Throughout the Lifecycle
- Introduction to Specialized Diets
- Ensuring a Sustainable Food Supply
- Exploring Specialized Diets
- Clinical Nutrition
In addition, a Clinical Nutrition internship course and a Culinary and Dietary Operations capstone course are required for the Culinary and Dietary Operations Management Bachelor of Science Degree. These experiential courses provide students with real-world experience in the development of diet plans and nutritional menus based on the understanding of human physiology and the dietary needs and restrictions of consumers.
Students interested in studying Nutrition and Food Science should talk to their Academic Advisor about career programs, transfer guides, and articulation agreements with Schoolcraft College. Students interested in studying Nutrition and Food Science may be interested in completing the Bachelor of Science degree at Schoolcraft College.
Programs
Career Programs
Nutrition and Food Science
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NFS 320 - Evolution of Dietary Needs throughout the Lifecycle
Credits: 3
Lecture Contact Hours: 3
Description: Students will learn to examine the nutritional requirements for each phase of the lifecycle. This will include nutritional needs, appropriate food group balance, portion sizes, difference in nutritional requirements by gender, appropriate supplements, illnesses related to nutritional deficiencies and the development of menu plans.
Prerequisites: CHEM 100 . BIOL 115 , BIOL 105 or CUL 245 .
Corequisites: None.
Recommended: None.
Course Category: Liberal Arts | Science
This course counts toward Schoolcraft’s General Education Requirements.
This Course is Typically Offered: Winter Only
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Course Competencies
- Evaluate appropriate dietary selections for the first two years of life.
- Critique the nutritional needs of toddlers and young children.
- Discriminate the dietary needs of adolescence.
- Describe the ideal diet of an adult.
- Outline the nutritional needs of a woman during pregnancy and lactation.
- Summarize dietary needs of the aging.
- Evaluate how nutrition affects growth and development.
- Investigate nutritional management of diseases that persist across the lifecycle.
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NFS 360 - Ensuring a Sustainable Food Supply
Credits: 3
Lecture Contact Hours: 3
Description: This course examines the plan of action necessary to ensure a sustainable worldwide food supply. Topics include sustainable agriculture, organic farming, genetically modified organisms, the Farm Bill and hydroponic gardening. In addition, related restaurant initiatives such as buying locally, organic recycling and Green Certification are explored. Off-site educational opportunities may be included in this course.
Prerequisites: ENG 102 .
Corequisites: None.
Recommended: BIOL 101
Course Category: Liberal Arts | Science
This course counts toward Schoolcraft’s General Education Requirements.
This Course is Typically Offered: Winter Only
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Course Competencies
- Anticipate the long-term negative effects of standard agricultural practices.
- Outline the implementation of sustainable agricultural practices for produce.
- Describe efforts for sustainable agriculture of livestock and seafood.
- Assess organic farming as a solution to sustainable agriculture.
- Explain the process of creating Genetically Modified Organisms (GMOs).
- Summarize the pros and cons of genetically modified produce.
- Compare and contrast laws regarding the production, labeling and sale of traditionally grown, organically grown and genetically modified foods.
- Evaluate the benefits and shortcomings of hydroponic gardening.
- Summarize the approaches to organic recycling in a culinary establishment.
- Evaluate the impact of buying locally on a culinary establishment.
- Formulate a plan for running an eco-friendly restaurant capable of obtaining Green Certification.
- Evaluate the Health Care Without Harm national initiative.
- Interpret the impact of the Farm Bill.
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NFS 440 - Exploring Specialized Diets
Credits: 3
Lecture Contact Hours: 3
Lab Contact Hours: 1
Description: This course evaluates a variety of specialized diets. This course will prepare students to select and recommend foods according to established science-based nutrition guidelines. Medical nutrition therapy concepts will relate both normal nutrition and modifying menus for nutrition therapy for treatment of disorders and disease. The process of digestion, body systems, health conditions and diet planning will be highlighted. Food allergies and alternative therapies will be discussed.
Prerequisites: BIOL 105 . CHEM 100 . BIOL 115 or CUL 245 . CHEM 104 or CHEM 111 .
Corequisites: None.
Recommended: None.
Course Category: Liberal Arts | Science with Lab
This course counts toward Schoolcraft’s General Education Requirements.
This Course is Typically Offered: Fall Only
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Course Competencies
- Examine the basic concepts of medical nutrition therapy and nutrition care process.
- Apply nutrition concepts to the process for planning modified and therapeutic diets.
- Relate the process of digestion to nutrition.
- Describe common food allergies and the dietary implications.
- Differentiate between food allergy and food intolerance.
- Investigate factors that affect food intake.
- Classify the use of alternative therapies and dietary supplements.
- Explain the body systems and related health conditions requiring therapeutic diets.
- Utilize current diet manual and accepted resources for diet planning.
- Examine the service of special nourishment and supplemental feedings.
- Modify menus to accommodate medical and personal conditions.
- Identify basic medical nutrition terminology as related to obesity, weight management, cardiovascular disease, diabetes and cancer.
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NFS 480 - Clinical Nutrition
Credits: 3
Lecture Contact Hours: 3
Lab Contact Hours: 1
Description: This course prepares students to act as a dietary manager as part of the nutrition care team. This course reviews the nutrition care process, highlighting necessary skills to select and recommend foods based on institutional guidelines, using appropriate tools to assess nutritional adequacy and planning menus based on needs of clients or populations. Topics include nutrition education, documenting in the health record and providing feedback and evaluation to the healthcare team. Note: Students must begin NFS 490 within one year of completing NFS 480.
Prerequisites: ENG 102 . NFS 440 .
Corequisites: None.
Recommended: None.
Course Category: Occupational
This Course is Typically Offered: Winter Only
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Course Competencies
- Illustrate the process of documenting nutritional information in medical records.
- Summarize the components of a nutrition-related interview with a patient/client/caregiver.
- Simulate the steps of a routine nutritional screening.
- Calculate Basal Energy Expenditures and total energy needs.
- Utilize commonly used abbreviations and medical terms for documentation and menu development.
- Identify nutrition problems and resident rights.
- Analyze standard nutrition care procedures.
- Interpret effectiveness of a nutrition care plan.
- Identify nutrition education materials.
- Adapt nutrition education materials to individual client’s needs.
- Assess meal service for food quality, portion size and diet.
- Identify continuous quality improvement procedures for foodservice department.
- Present results of nutrition assessment.
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NFS 491 - Clinical Nutrition Internship
Credits: 2
Lecture Contact Hours: 1
Off Site Contact Hours Without Faculty: 4
Description: This internship course gives students the opportunity to apply skills learned in Clinical Nutrition and Exploring Specialized Diets. Students will intern a minimum of 50 hours with a registered dietitian. They will have the opportunity to assess and document nutrition-related information, implement physician’s dietary orders and review the effectiveness of the nutrition plan. In addition, students will work within a larger group of medical professionals to develop skills in communicating appropriate client information.
Prerequisites: NFS 480 and departmental approval.
Corequisites: None.
Recommended: None.
Course Category: Occupational
This Course is Typically Offered: Spring Only
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Course Competencies
- Document nutritional information in medical records.
- Interview patients/clients/caregivers for nutrition-related information.
- Implement diet plans or menus using appropriate modifications.
- Implement physicians’ dietary orders.
- Apply standard nutrition care procedures.
- Review the effectiveness of a nutrition plan.
- Participate in a multidisciplinary health care team meeting.
- Communicate client information to other health professionals.
- Participate in client care conferences and case presentations.
- Participate in regulatory agency surveys.
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