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Nutritional Sciences



Summer Study Abroad.
Honors Program
Option I. Coordinated Program in Dietetics
Option II. Nutrition (Didactic Program in Dietetics)
Option III. Food Management
Courses of Instruction

(NTDT)

Available as a major on the B.S. degree and a minor on the B.S. and B.A. degrees. The three degree options include:

Option I - Coordinated Program in Dietetics (American Dietetic Association)

Option II - Nutrition (Didactic Program in Dietetics, American Dietetic Association)

Option III - Food Management

General Requirements. All B.S. degrees in Nutrition and Dietetics follow the University Curriculum Requirements for the College of Science and Engineering.

Minor. To earn a minor in Nutrition, the student must complete 18 semester hours in Nutrition. Required courses include NTDT 10103, 10403, 30123, 30333, and 40363. The remaining three advanced hours may be selected from the following courses: NTDT 30133, 40333, 40343, or 40403.

Affiliations. Students who demonstrate high scholarship are eligible for membership in the Beta Zeta chapter of Phi Upsilon Omicron, national honor society. The department sponsors a chapter of the Texas Student Dietetic Association. All NTDT majors are encouraged to join the American Dietetic Association (ADA), as well as the state and local chapters of the ADA.

Pass/No Credit Option. All courses in the Department of Nutrition and Dietetics applied toward the major and minor must be taken on the letter grade system.

Summer Study Abroad. The European Cultural Seminar is planned for students interested in obtaining a broad view of the environment of other countries. Students are expected to participate in four three-hour classes on the TCU campus prior to departure. Written assignments are required relative to the area of student interest. The course will carry 3 semester hours of undergraduate credit.

Honors Program. Nutrition and Dietetics majors who plan to pursue Departmental Honors must be members of the Honors Program and should enroll in NTDT 30003 during their junior year and NTDT 40003 during the fall semester of their senior year.

Option I. Coordinated Program in Dietetics

A Coordinated Program in Dietetics is an academic program in a US regionally accredited college or university that culminates in a minimum of a baccalaureate degree. The Coordinated Program in Dietetics at TCU offers the unique opportunity to acquire both the required didactic instruction (lecture and laboratory courses) and the minimum 900 clock hours of supervised practice necessary to meet the Foundation Knowledge and Skills and Competencies for Entry-Level Dietitians and the Standards of Education of the Commission on Accreditation for Dietetics Education (CADE) of The American Dietetic Association. Graduates receive verification/establish eligibility to write the registration examination for dietitians and/or apply for active membership in The American Dietetic Association.

The didactic instruction in the Coordinated Program in Dietetics combines course work emphasizing the foundations of dietetic knowledge (communications, physical and biological sciences, social sciences, research, food, nutrition, management, and health care systems). The supervised practice experience involves working with dietetic professionals to demonstrate performance in foodservice systems management, medical nutrition therapy, community nutrition, and business/entrepreneurial dietetics.

Admission to TCU is required for all programs; however, admission to the University does not guarantee admission to the Coordinated Program in Dietetics. Eligibility for admission to the Coordinated Program in Dietetics is based on successful completion of at least 60 semester hours with a cumulative GPA of at least 2.7 on a 4.0 scale, 39 semester hours of required prerequisites and major courses (as listed below), and an application packet. Application packets for the Coordinated Program must be received by February 1, and applicants are notified of provisional acceptance by April 15. Students who are accepted will begin course work and supervised practice the subsequent fall semester. Final acceptance/enrollment in the Coordinated Program in Dietetics depends on successful completion of work in progress and required summer school prerequisites.

The Texas Christian University Coordinated Program in Dietetics is currently granted accreditation status by the Commission on Accreditation for Dietetics Education (CADE) of The American Dietetic Association, 216 West Jackson Boulevard, Chicago, IL 60606-6995; www.eatright.org., 312-899-4876.

Major Requirements: NTDT 10103, 10403, 20383, 30123, 30144, 30303, 30304, 30313, 30316, 30333, 40333, 40337, 40343, 40353, 40363, 40364, 40373, 40403. Total NTDT credit hours: 64. Other Required Courses: CHEM 10113, 10122, 10123, 30123, 40501 and 40503; BIOL 20214 and 20233; MATH 10043; ECON 10223; SOCI 20213; PSYC 10213; and MANA 30153.

No minor is required. A total of 136 semester hours is required for the baccalaureate degree.

Option II. Nutrition (Didactic Program in Dietetics)

A Didactic Program in Dietetics is an academic program in a US regionally accredited college or university that culminates in a minimum of a baccalaureate degree. The Didactic Program in Dietetics at TCU offers the required didactic instruction (lecture and laboratory classes) to meet the Foundation Knowledge and Skills and the Standards of Education of the Commission on Accreditation for Dietetics Education (CADE) of The American Dietetic Association. Graduates of the Didactic Program in Dietetics are eligible to apply for a post-baccalaureate supervised practice program (Dietetic Internship) leading to eligibility to write the registration examination for dietitians and/or apply for associate membership in The American Dietetic Association.

The mission of the Didactic Program in Dietetics (DPD) at Texas Christian University (TCU) is to educate students within a liberal arts environment and to provide Foundation Knowledge and Skills for the didactic component of entry-level dietetic programs. The DPD combines coursework emphasizing the foundations of dietetic knowledge (communications, physical and biological sciences, social sciences, research, food, nutrition, management, and health care systems).

Costs for tuition and university fees are available through the Office of Admissions or Financial Services. More detailed costs for students are outlined in the Didactic Program in Dietetics Student Handbook and include approximately $500-1000 per year for items such as textbooks, uniform/lab coat, and professional dues.

The Texas Christian University Didactic Program in Dietetics is currently granted developmental accreditation by the Commission on Accreditation for Dietetics Education of The American Dietetic Association, 216 W. Jackson Blvd., Chicago, IL 60606-6995, 312/899-5400.

Major Requirements: NTDT 10103, 10403, 20383, 30123, 30144, 30303, 30313, 30333, 40333, 40343, 40353, 40363, 40403. Total NTDT credit hours: 40. Other Required Courses: CHEM 10113, 10122, 10123, 30123, 40501, and 40503; BIOL 20214 and 20233; MATH 10043; ECON 10223; SOCI 20213; PSYC 10213; and MANA 30153. No minor is required.

A total of 124 semester hours is required for the baccalaureate degree.

Option III. Food Management

The Food Management major is designed for students who elect to emphasize the business aspects of the food and nutrition industry. It offers a four-year curriculum emphasizing course work in the procurement, production, distribution, service, and management of foodservice systems and results in a baccalaureate degree. The major culminates in a supervised practice experience in the food industry or a foodservice operation. A minor in general business, public relations, or radio-tv-film is recommended.

Graduates of this program are eligible for positions in sales (food and equipment vendors); promotion (food brokers and advertising); consumer education (industry representatives and professional food demonstrators); food safety and sanitation; media (radio, television, newspaper and other publications); operations (commercial, institutional, and military foodservice establishments); and/or entrepreneurial ventures (catering, consulting, and food styling).

Major Requirements: NTDT 10103, 10403, 20113, 20383, 30103, 30123, 30133, 30144, 30303, 30313, 40353, 40403, 40970. Total NTDT credit hours: 41-43. Other Required Courses: CHEM 10113, 10122, 10123; BIOL 20233; MATH 10043; ACCT 20153; MANA 30153; MARK 30153. Recommended Electives: NTDT 30333, NTDT 40162, NTDT 40343, 40353, 40363, ACCT 20153 and 20163; FINA 30153; MANA 30203; and MARK 30153.

Minor Requirements: General Business, Public Relations/Advertising, Radio-Television-Film or other approved minor.

A total of 124 semester hours is required for the baccalaureate degree.

The following is a complete list of courses offered by this department. Go to Class Search on Registrar's Page to see which courses are being taught this semester.

Courses of Instruction

10103 FOOD PREPARATION. Two 1-hour lectures, one 2-hour laboratory per week. Scientific principles and fundamental processes underlying food preparation with practical application.

10201 NUTRITION CONCEPTS. (Not available to students who have completed NTDT 10403.) Nutrition information necessary for health promotion.

10211 NUTRITION AND WEIGHT CONTROL. Relationship of nutrition to weight control.

10221 SPORTS NUTRITION. Basic fundamentals of nutrition applicable to the sports-minded individual.

10403 NUTRITION. The science of nutrition integrating physiological, biochemical, and psychological aspects of food ingestion and nutrient utilization.

20113 ISSUES OF FOOD IN SOCIETY. An in-depth study of local, national, and international food issues and the way critical analysis and rational thought can be utilized in the study of these issues. The role of ethics in determining values and justifying positions related to food and nutrition is emphasized.

20383 COMPUTER APPLICATIONS IN FOODSERVICE AND NUTRITION CARE SYSTEMS. Experience in computer software applications in word processing, spreadsheet analysis, graphic data representation, nutrient analysis, nutritional assessment, and foodservice operational subsystems.

30003 HONORS SEMINAR. Prerequisite: Advanced standing in Nutrition and Dietetics and recommendation of the chair. Studies, reports and discussions of literature related to significant problems and trends in Nutrition and Dietetics. Selection and design of a research project.

30103 GOURMET FOODS. Two 1-hour lectures, one 2-hour laboratory per week. Planning, preparation and presentation of nutritious, attractive gourmet food, with practical laboratory experiences.

30113 DEMONSTRATION TECHNIQUES. Current trends in demonstrating food preparation and using equipment. Demonstrations developed and presented by students in the class.

30123 NUTRITION THROUGHOUT THE LIFE CYCLE. A study of the relationship of nutritional requirements to the life cycle, prenatal to old age; cultural and socioeconomic factors related to food with major focus on nutrition and health; nutritional assessment; interrelationships of nutrients; other nutrition related issues such as dental health, weight management, athletic training, drugs and alcohol, government agencies, and nutrition education for all age groups.

30133 MEAL MANAGEMENT. Two 1-hour lectures, one 2-hour laboratory per week. Managing resources in meal planning and preparation; technology of food preservation; identification of market places and legislative concerns; aesthetic and practical experience in a laboratory.

30144 QUANTITY FOOD PRODUCTION. Three 1-hour lectures and one 3-hour laboratory/supervised practice per week. Prerequisite: NTDT 10103. Advanced study in food preparation, emphasizing standards, principles and techniques of producing quality food in quantity. Care and use of equipment, work simplification, menu planning, and basic cost controls.

30303 OVERVIEW OF FOODSERVICE AND NUTRITION CARE SYSTEMS. Prerequisite: MANA 30153 or permission of instructor. Introduction to foodservice and nutrition care systems emphasizing the systems approach, managerial principles, organizational behavior, educational principles, personnel management and counseling.

30304 SUPERVISED PRACTICE IN GENERAL DIETETICS. Two lecture hours and six to eight hours of supervised practice per week. Prerequisite: Admission to Coordinated Program in Dietetics and concurrent enrollment in NTDT 30303. Introduction to the practice of all aspects of dietetics through weekly observation and participation in foodservice and nutrition care settings.

30313 FOOD SYSTEMS MANAGEMENT. Prerequisites: NTDT 30144 and 30303. Systems approach to the organization and management of foodservice operations including the functional subsystems (procurement, production, service, and maintenance).

30316 SUPERVISED PRACTICE IN FOOD SYSTEMS MANAGEMENT. Two lecture hours and sixteen hours of supervised practice per week. Prerequisites: Admission to Coordinated Program in Dietetics and concurrent enrollment in NTDT 30313. Selected problems and supervised practice directly correlated with NTDT 30313.

30333 MEDICAL NUTRITION THERAPY I. Prerequisites: NTDT 10403 and 30123, CHEM 30123 and BIOL 20214, or permission of the instructor. Knowledge and skills necessary for nutrition assessment as a component of Medical Nutrition Therapy. Lecture and laboratory format provide skill enhancement in nutrition counseling, dietary evaluation, nutrition support, and calculation of therapeutic diets.

40003 SENIOR HONORS RESEARCH. Prerequisite: Advanced standing in Nutrition and Dietetics and recommendation of the chair. Preparation of a research paper under the direction of the Nutrition and Dietetics faculty. The paper will be designed to partially fulfill the requirement for Departmental Honors.

40162 FOOD FACILITY PLANNING. Layout and planning of quantity foodservice systems. Includes work flow analysis and equipment selection.

40333 MEDICAL NUTRITION THERAPY II. Prerequisites: NTDT 30333 and CHEM 40503, or permission of the instructor. Physiological and biochemical abnormalities associated with various diseases and disorders. Advanced knowledge and techniques necessary for comprehensive medical nutrition therapy. Discussion of the importance of nutrition intervention and the role of the registered dietition as a member of the health care team.

40337 SUPERVISED PRACTICE IN MEDICAL NUTRITION THERAPY. Two lecture hours and 20 hours of supervised practice per week. Prerequisites: Enrollment in Coordinated Program in Dietetics, NTDT 30316 and concurrent enrollment in NTDT 40333. Application of principles of nutritional care in a clinical setting under the supervision of a Registered Dietitian.

40343 ADVANCED NUTRITION. Prerequisites: NTDT 10403 and 30123; BIOL 20214; CHEM 30123, 40501, and 45003. Nutrition science using physiological and biochemical bases. Evaluation of current nutritional frauds.

40353 EXPERIMENTAL FOODS. Two 1-hour lectures and one 2-hour laboratory per week. Prerequisites: NTDT 10103, 10403, CHEM 30123 or permission of instructor. Advanced theory and methods used in study of chemical and physical factors affecting food preparation and processing. Application of analytical methods to sensory and instrumental evaluation of food quality.

40363 COMMUNITY NUTRITION. Prerequisites: NTDT 30123, 30303, or permission of instructor. Nutritional problems and the services available in the community. Management of nutrition services, provision of nutrition information to the public, and the legislative process.

40364 SUPERVISED PRACTICE IN COMMUNITY NUTRITION. Two lecture hours and twenty hours of supervised practice per week (8 weeks). Prerequisites: Enrollment in Coordinated Program in Dietetics, NTDT 40337, and concurrent enrollment in NTDT 40363. Supervised experiences in selected community agencies and schools with emphasis on the provision of nutritional services and education.

40373 CULMINATING SUPERVISED PRACTICE. Two lecture hours and twenty hours of supervised practice per week (6 weeks). Prerequisite: Enrollment in Coordinated Program in Dietetics, NTDT 40364, and concurrent enrollment in NTDT 40363. Supervised experience while working as an independent staff dietitian in an area of chosen specialty.

40403 RESEARCH METHODS IN NUTRITION. Prerequisites: Junior or Senior, NTDT 10403, NTDT 30123, and statistics or permission of instructor. Fundamentals of research design in nutrition. Completion of an individual research paper which incorporates proper research design, methodology, analysis, writing style, and writing format utilized in a nutrition research journal. Primarily designed for students with an interest in Nutrition and Dietetics.

40413 PROCUREMENT FOR THE FOODSERVICE OPERATION. Prerequisites: NTDT 30144 and 30313. Managerial functions of purchasing, receiving, storing, and inventory control of materials for foodservice operations. Current economic, legislative, commercial, and industrial developments.

40423 ADVANCED FOOD SYSTEMS MANAGEMENT. Prerequisites: NTDT 30144, 30303, and 30313. Advanced study of organization and management of foodservice operations. Financial management, marketing, and system analysis concepts applied to the foodservice industry.

40431 SEMINAR IN FOODSERVICE AND NUTRITIONAL CARE SYSTEMS. Current trends and issues in nutrition care systems and the foodservice industry.

40970 SPECIAL PROBLEMS. Hours to be arranged. Special problems requiring independent research and study within a related area of field experience in food, nutrition, or dietetics (1-6 sem. hrs).