Enrollment and waitlist data for current and upcoming courses refresh every 10 minutes; all other information as of 6:00 AM.
| 09/09 - 12/22 | ||||||
| M | T | W | Th | F | Sa | Su |
| + asynchronous coursework | ||||||
Subject: Nutrition (NUTR)
CRN: 40288
Online: Asynchronous | Online: Asynchronous
Online
Requirements Met:
FYE CommGood/Learning Comm
An overview of essential nutrients and metabolism, food sources, energy balancing, navigating nutrition information, and the impact of eating patterns on health and disease risk. Other topics include nutritional needs across the lifespan, nutritional status, food security and sustainability, food safety, disordered eating, and nutrition for sports and fitness. This course is open to all students from all fields of study.
4 Credits
| 09/09 - 12/22 | ||||||
| M | T | W | Th | F | Sa | Su |
| + asynchronous coursework | ||||||
Subject: Nutrition (NUTR)
CRN: 40289
Online: Asynchronous | Online: Asynchronous
Online
Requirements Met:
FYE CommGood/Learning Comm
An overview of essential nutrients and metabolism, food sources, energy balancing, navigating nutrition information, and the impact of eating patterns on health and disease risk. Other topics include nutritional needs across the lifespan, nutritional status, food security and sustainability, food safety, disordered eating, and nutrition for sports and fitness. This course is open to all students from all fields of study.
4 Credits
| 09/09 - 12/22 | ||||||
| M | T | W | Th | F | Sa | Su |
| + asynchronous coursework | ||||||
Subject: Nutrition (NUTR)
CRN: 40317
Online: Asynchronous | Online: Asynchronous
Online
Requirements Met:
FYE CommGood/Learning Comm
An overview of essential nutrients and metabolism, food sources, energy balancing, navigating nutrition information, and the impact of eating patterns on health and disease risk. Other topics include nutritional needs across the lifespan, nutritional status, food security and sustainability, food safety, disordered eating, and nutrition for sports and fitness. This course is open to all students from all fields of study.
4 Credits
| 09/09 - 12/22 | ||||||
| M | T | W | Th | F | Sa | Su |
| + asynchronous coursework | ||||||
Subject: Nutrition (NUTR)
CRN: 40372
Online: Asynchronous | Online: Asynchronous
Online
This course is an overview of food science, mainly from a consumer perspective. The course covers topics such as food selection, evaluation, chemistry, preparation, and safety. Students will learn about food ingredients and their functional properties. The course also includes an examination of intersections between food science and culture. This course is open to all students from all fields of study.
4 Credits
| 09/09 - 12/22 | ||||||
| M | T | W | Th | F | Sa | Su |
Subject: Nutrition (NUTR)
CRN: 42962
In Person | Directed Study
St Paul: In Person
Requirements Met:
[Core] Signature Work
This course meets the internship requirement for majors in the Nutrition program. S-R grading option only. This course includes a required 100 hours of experiential learning in a nutrition-focused setting. Throughout the semester, students are required to complete at minimum 100 hours of work for the site. This work should provide experience in a food or nutrition setting utilizing knowledge and skills gained from food and nutrition coursework at the University of St. Thomas. The course also includes development of a professional portfolio and a summative reflection paper. Pre-requisites: C- or above in HLTH/NUTR 245, 80 completed credits, and Instructor Permission.
2 Credits
| 09/09 - 12/22 | ||||||
| M | T | W | Th | F | Sa | Su |
| + asynchronous coursework | ||||||
Subject: Nutrition (NUTR)
CRN: 42583
Online: Asynchronous | Lecture
Online
The focus of this course is to develop a deeper understanding of how metabolism and nutritional requirements may be altered in physically active individuals (from general fitness enthusiasts to elite athletes). We will study how supplements and other ergogenic aids may or may not impact metabolism and performance. We will critically analyze common sports nutrition claims and discuss topics such as nutrient timing, fat adaptation, and the training effect. Pre-requisites: C- or above in HLTH 345 or NUTR 245 AND C- or above in either BIOL 100 or CHEM 100 or higher.
4 Credits