Nutritional Sciences
Interdepartmental Graduate Major
Graduate Study
The Interdepartmental Graduate Program in Nutritional Sciences (IGPNS), administered through the Graduate College, under the auspices of the Chairs of Food Science and Human Nutrition (FS HN) and Animal Science, will provide the structure for coordinating and enhancing interdisciplinary nutrition research and graduate education. M.S. and Ph.D. degrees in Nutritional Sciences will be offered with three specializations: Animal Nutrition, Human Nutrition, or Biochemical & Molecular Nutrition.
The following undergraduate course work is recommended of all applicants who are applying to the IGPNS, but may be modified depending upon the student's area of emphasis. Recommended course work includes organic chemistry with laboratory, physics, analytical chemistry, a nutrition course that requires biochemistry or organic chemistry as a prerequisite, and a course in biology/physiology or anatomy. Under certain circumstances students can be admitted or provisionally admitted with course work deficiencies. Students with an undergraduate degree will be generally admitted into the M.S. program and upon completion, they can then apply for admission into the Ph.D. program. However, exceptional students with experience can apply directly to the Ph.D. program.
The general requirements of the Nutritional Sciences degree at the MS level, in addition to those of Graduate College, are:
| NUTRS 501 | Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients | 4 |
| BBMB 404 | Biochemistry I | 3 |
| BBMB 405 | Biochemistry II | 3 |
| or BBMB 420 | Physiological Chemistry | |
| STAT 401 | Statistical Methods for Research Workers | 4 |
| FS HN 580 | Orientation to Food Science and Nutrition Research | 1 |
| or AN S 501 | Survey of Animal Disciplines | |
| AN S 603 | Seminar in Animal Nutrition | 1 |
| or FS HN 682X Seminary Reflection (experimental course) | ||
| FS HN 581 | Seminar (or AN S equivalent) | 1 |
| FS HN 681 | Seminar (or AN S equivalent) | 1 |
| FS HN 590C | Teaching | 1-3 |
| or AN S 590L | Teaching | |
| Successful completion and defense of thesis | ||
Students are expected to complete the course work established by the Program of Study (POS) committee based on specialization with a minimum of 30 graduate-level semester credits, not less than 22 of which must be earned at Iowa State University.
The general requirements of the Nutritional Sciences degree at the PhD level, in addition to those of the Graduate College, are:
- Completion of all requirements of the MS degree in Nutritional Sciences
- 3 additional credits of graduate-level biochemistry (6 credits total including those for the M.S.), graduate-level statistics (STAT 402 Statistical Design and the Analysis of Experiments), and physiology (if not taken for the M.S.)
- Additional graduate-level courses in the field of study as deemed appropriate by the POS Committee and specialization, and additional teaching assistant requirements (FS HN 590C Teaching).
Satisfactory completion of a preliminary examination, a written dissertation, seminar presentation of dissertation research, and defense of the dissertation is also required. Overall a minimum of 72 graduate-level semester credits, no less than 36 of which must be earned at Iowa State University
Curriculum in Nutritional Science - CALS
Administered by the Department of Food Science and Human Nutrition
Pre-Health Professional and Research Option
Total Degree Requirement: 120.5 cr.
Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.
International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications/Library: 12.5 cr.
| ENGL 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| ENGL 314 | Technical Communication | 3 |
| LIB 160 | Library Instruction | 0.5 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| or COMST 214 | Professional Communication | |
| Total Credits | 12.5 | |
Humanities and Social Sciences: 6 cr.
| Humanities | 3 | |
| Social science | 3 | |
| Total Credits | 6 | |
Ethics and Environmental Science: 5-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| Select from: | 2-3 | |
| Introduction to Renewable Resources | ||
| Introduction to Environmental Issues | ||
| Total Credits | 5-6 | |
Mathematical Sciences: 6-12 cr.
| Select from: | 3-8 | |
| College Algebra | ||
| Trigonometry and Analytic Geometry | ||
| Survey of Calculus | ||
| Calculus I | ||
| Calculus I and Calculus II | ||
| Calculus and Mathematical Modeling for the Life Sciences I | ||
| Calculus and Mathematical Modeling for the Life Sciences I and Calculus and Mathematical Modeling for the Life Sciences II | ||
| Select from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-12 | |
Physical Sciences: 17 cr.
| CHEM 177 | General Chemistry I | 4 |
| CHEM 177L | Laboratory in General Chemistry I | 1 |
| CHEM 178 | General Chemistry II | 3 |
| CHEM 178L | Laboratory in College Chemistry II | 1 |
| CHEM 331 | Organic Chemistry I | 3 |
| CHEM 331L | Laboratory in Organic Chemistry I | 1 |
| CHEM 332 | Organic Chemistry II | 3 |
| CHEM 332L | Laboratory in Organic Chemistry II | 1 |
| Total Credits | 17 | |
Biological Sciences: 24-26 cr.
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 211L | Principles of Biology Laboratory I | 1 |
| BIOL 212 | Principles of Biology II | 3 |
| BIOL 212L | Principles of Biology Laboratory II | 1 |
| BIOL 255 | Fundamentals of Human Anatomy | 3 |
| BIOL 255L | Fundamentals of Human Anatomy Laboratory | 1 |
| Select from: | 3-4 | |
| Metabolic Physiology of Mammals | ||
| Principles of Human and Other Animal Physiology | ||
| BIOL 313 | Principles of Genetics | 3 |
| Select from: | 3 | |
| Principles of Molecular Cell Biology | ||
| Survey of Biochemistry | ||
| Principles of Biochemistry | ||
| Select from: | 2-3 | |
| Introduction to Microbiology | ||
| Biology of Microorganisms | ||
| Select from: | 1 | |
| Introductory Microbiology Laboratory | ||
| Microbiology Laboratory | ||
| Total Credits | 24-26 | |
Food Science and Human Nutrition: 37 cr.
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 265 | Nutrition for Active and Healthy Lifestyles | 3 |
| FS HN 360 | Advanced Human Nutrition and Metabolism | 3 |
| FS HN 361 | Nutrition and Health Assessment | 2 |
| FS HN 362 | Nutrition in Growth and Development | 3 |
| FS HN 419 | Foodborne Hazards | 3 |
| or FS HN 420 | Food Microbiology | |
| FS HN 467 | Molecular Basis of Nutrition in Disease Prevention | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| FS HN 492 | Research Concepts in Human Nutrition | 2 |
| Select at least 12 additional credits from: | 12 | |
| Societal Impacts on Food Systems | ||
| Obesity and Weight Management | ||
| FS HN 367X Medical Terminoloyg for Health Professionals (experimental course) | 1 | |
| Food Laws, Regulations, and the Regulatory Process | ||
| Medical Nutrition and Disease I | ||
| Community Nutrition | ||
| Medical Nutrition and Disease II | ||
| Nutrition Counseling and Education Methods | ||
| Nutrition and Aging | ||
| Nutrition | ||
| Undergraduate Research | ||
| Processed Foods | ||
| Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients | ||
| Biology of Adipose Tissue | ||
| Nutrition and Epigenetic Regulation of Gene Expression | ||
| Assessment of Nutritional Status | ||
| Total Credits | 38 | |
Electives: 0-13 cr. Select from any university coursework to earn at least 120.5 total credits.
Students planning to apply to health professional programs should review entrance requirements and select appropriate courses as electives. Many health professional programs also require physics.
Concurrent B.S. and M.S. Program: Well-qualified students in Nutritional Science, pre-health professinoal and research option, who are interested in graduate study may apply for concurrent enrollment in the Graduate College to simultaneously pursue both a Bachelor of Science (B.S.) degree in Nutritional Science and a Master of Science (M.S.) degree in Nutritional Sciences. For more information, refer to www.fshn.hs.iastate.edu
Nutrition and Wellness Option
Total Degree Requirement: 120.5 cr.
Students must fulfill International Perspectives and U.S. Diversity requirements by selecting coursework from approved lists. These courses may also be used to fulfill other area requirements. Only 65 cr. from a two-year institution may apply to the degree which may include up to 16 technical cr.; 9 P-NP cr. of electives; 2.00 minimum GPA.
International Perspectives: 3 cr.
U.S. Diversity: 3 cr.
Communications/Library: 9.5 cr.
| ENGL 150 | Critical Thinking and Communication | 3 |
| ENGL 250 | Written, Oral, Visual, and Electronic Composition | 3 |
| LIB 160 | Library Instruction | 0.5 |
| SP CM 212 | Fundamentals of Public Speaking | 3 |
| or COMST 214 | Professional Communication | |
| Total Credits | 9.5 | |
Humanities and Social Sciences: 12 cr.
| Humanities | 3 | |
| PSYCH 101 | Introduction to Psychology | 3 |
| or PSYCH 230 | Developmental Psychology | |
| POL S 215 | Introduction to American Government | 3 |
| POL S 344 | Public Policy | 3 |
| Total Credits | 12 | |
Ethics and Environmental Science: 5-6 cr.
| FS HN 342 | World Food Issues: Past and Present | 3 |
| Select from: | 2-3 | |
| Introduction to Renewable Resources | ||
| Introduction to Environmental Issues | ||
| Total Credits | 5-6 | |
Mathematical Sciences: 6-8 cr.
| Select from: | 3-4 | |
| College Algebra | ||
| Trigonometry and Analytic Geometry | ||
| Survey of Calculus | ||
| Calculus I | ||
| Calculus and Mathematical Modeling for the Life Sciences I | ||
| Select from: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Total Credits | 6-8 | |
Physical Sciences: 5 cr.
| CHEM 163 | College Chemistry | 4 |
| or CHEM 177 | General Chemistry I | |
| CHEM 163L | Laboratory in College Chemistry | 1 |
| or CHEM 177L | Laboratory in General Chemistry I | |
| Total Credits | 5 | |
Biological Sciences: 19 cr.
| BIOL 211 | Principles of Biology I | 3 |
| BIOL 211L | Principles of Biology Laboratory I | 1 |
| BIOL 212 | Principles of Biology II | 3 |
| BIOL 212L | Principles of Biology Laboratory II | 1 |
| BIOL 255 | Fundamentals of Human Anatomy | 3 |
| BIOL 255L | Fundamentals of Human Anatomy Laboratory | 1 |
| BIOL 256 | Fundamentals of Human Physiology | 3 |
| BIOL 256L | Fundamentals of Human Physiology Laboratory | 1 |
| MICRO 201 | Introduction to Microbiology | 2 |
| MICRO 201L | Introductory Microbiology Laboratory | 1 |
| Total Credits | 19 | |
Food Systems: 9 cr.
| BIOL 173 | Environmental Biology | 3 |
| or GLOBE 201 | Global Resource Systems | |
| FS HN 242 | Societal Impacts on Food Systems | 3 |
| HORT 221 | Principles of Horticulture | 3 |
| or AGRON 114 | Principles of Agronomy | |
| Total Credits | 9 | |
Food Science and Human Nutrition: 35 cr.
| FS HN 101 | Food and the Consumer | 3 |
| FS HN 110 | Professional and Educational Preparation | 1 |
| FS HN 111 | Fundamentals of Food Preparation | 2 |
| FS HN 115 | Food Preparation Laboratory | 1 |
| FS HN 167 | Introduction to Human Nutrition | 3 |
| FS HN 203 | Contemporary Issues in Food Science and Human Nutrition | 1 |
| FS HN 264 | Fundamentals of Nutritional Biochemistry and Metabolism | 3 |
| FS HN 265 | Nutrition for Active and Healthy Lifestyles | 3 |
| FS HN 361 | Nutrition and Health Assessment | 2 |
| FS HN 364 | Nutrition and Prevention of Chronic Disease | 3 |
| FS HN 365 | Obesity and Weight Management | 3 |
| FS HN 366 | Communicating Nutrition Messages | 2 |
| FS HN 403 | Food Laws, Regulations, and the Regulatory Process | 2 |
| FS HN 463 | Community Nutrition | 3 |
| FS HN 480 | Professional Communication in Food Science and Human Nutrition | 1 |
| FS HN 495 | Practicum | 2 |
| Total Credits | 35 | |
Electives: 11-20 cr. At least 9 credits of electives must be 300-400 level courses. Select from any university coursework to earn at least 120.5 total credits.
Courses for graduate students
NUTRS 501. Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients.
(4-0) Cr. 4. F. Prereq: Credit or enrollment in BBMB 404 or BBMB 420
Integration of the molecular, cellular, and physiologic aspects of energy, macronutrient, and micronutrient metabolism in mammalian systems. Survey course that includes interactions among nutrients (dietary carbohydrate, fiber, lipid, protein, vitamins, and minerals) and non-nutrients, metabolic consequences of nutrient deficiencies or excesses, relevant polymorphisms, and major research methodologies.
NUTRS 503. Biology of Adipose Tissue.
(2-0) Cr. 2. Alt. S., offered 2013. Prereq: Undergraduate: consent of instructor; Graduate: NUTRS 501
Principles regarding the development of adipose tissue and its role in energy balance, and will focus considerably on endocrine and immune actions of the adipocyte. Course material will be in lecture format, including handouts and selected journal articles. Students will be asked to lead critical discussions of key research findings as summary material for a given topic. Species differences will be highlighted, particularly as they relate to research models.
NUTRS 504. Nutrition and Epigenetic Regulation of Gene Expression.
(1-0) Cr. 1. Alt. S., offered 2012. Prereq: graduate standing; undergraduate with consent of instructor
Discussion of epigenetic regulation of gene expression and the role that nutrition plays in this process. Examination of current research literature to understand how different nutrients and physiological states influence epigenetics, as well as, the research methodology used to address these relations.
NUTRS 505. Short Course.
(1-0) Cr. 1. SS. Prereq: Permission of instructor
NUTRS 506. Diet and cancer prevention.
(Cross-listed with TOX). (1-0) Cr. 1. Alt. F., offered 2012. Prereq: BBMB 404 and 405 or BBMB 420
Principles of cancer biology and cancer etiology will be integrated with the impacts of diet on cancer development and prevention. Contributions of research with humans, animals, cultured cells and cell free systems will be included. The importance of dietary contaminants, macronutrients and micronutrients will be examined with an emphasis on the strength of the evidence and mechanisms of action.
NUTRS 518. Digestive Physiology and Metabolism of Non Ruminants.
(Cross-listed with AN S). (3-0) Cr. 3. Alt. S., offered 2013. Prereq: AN S 419 or NUTRS 501
Digestion and metabolism of nutrients. Nutritional requirements and current research and feeding programs for poultry and swine.
NUTRS 519. Food Toxicology.
(Cross-listed with FS HN, TOX). (3-0) Cr. 3. Alt. F., offered 2012. Prereq: A course in biochemistry
Basic principles of toxicology. Toxicants in the food supply: modes of action, toxicant defense systems, toxicant and nutrient interactions, risk assessment. Only one of NutrS 419 and 519 may count toward graduation.
NUTRS 520. Digestive Physiology and Metabolism of Ruminants.
(Cross-listed with AN S). (2-2) Cr. 3. Alt. S., offered 2012. Prereq: AN S 419 or NUTRS 501
Digestive physiology and nutrient metabolism in ruminant and preruminant animals.
NUTRS 542. Introduction to Molecular Biology Techniques.
(Cross-listed with B M S, BBMB, EEOB, FS HN, GDCB, HORT, NREM, V MPM, VDPAM). Cr. 1. Repeatable. F.S.SS. Prereq: Graduate classification
Sessions in basic molecular biology techniques and related procedures. Offered on a satisfactory-fail basis only.
A. DNA Techniques. Includes genetic engineering procedures, sequencing, PCR, and genotyping. (F.S.SS.)
B. Protein Techniques. Includes fermentation, protein isolation, protein purification, SDS-PAGE, Western blotting, NMR, confocal microscopy and laser microdissection, immunophenotyping, and monoclonol antibody production. (S.SS.)
C. Cell Techniques. Includes immunophenotyping, ELISA, flow cytometry, microscopic techniques, and image analysis. (F.S.)
D. Plant Transformation. Includes Agrobacterium and particle gun-mediated transformation of tobacco, Arabidopsis, and maize, and analysis of transformants. (S.)
E. Proteomics. Includes two-dimensional electrophoresis, laser scanning, mass spectrometry, and database searching. (F.)
F. Techniques in Metabolomics. metabolomics and the techniques involved in metabolite profiling. For non-chemistry majoring students who are seeking analytical aspects into their biological research projects
G. Genomic Techniques
NUTRS 552. Advanced Vertebrate Physiology II.
(Cross-listed with AN S, KIN). (3-0) Cr. 3. S. Prereq: BIOL 335; credit or enrollment in BBMB 404 or 420
Cardiovascular, renal, respiratory, and digestive physiology.
NUTRS 561. Medical Nutrition and Disease I.
(4-0) Cr. 3-4. F. Prereq: FS HN 360, 3 credits in physiology at 300 level or above
(Dual listed with FS HN 461.) Pathophysiology of selected chronic disease states and their associated medical problems. Specific attention will be directed to medical nutrition needs of patients in the treatment of each disease state. Recitation section (1 cr.) will focus on refinement of assessment skills, diagnosis of nutritional problems, nutrition care, and documentation. Course must be taken for 4 credits if Didactic Program in Dietetics (DPD) verification statement of completion is desired. Graduate students may take the lecture portion without the recitation section.
NUTRS 562. Assessment of Nutritional Status.
(3-0) Cr. 3. Alt. S., offered 2013. Prereq: FS HN 461/NUTRS 561 or NUTRS 501
Overview and practical applications of methods for assessing nutritional status, including: theoretical framework of nutritional health and disease, dietary intake, biochemical indices, clinical examination, and body composition.
NUTRS 563. Community Nutrition.
(3-0) Cr. 3. F. Prereq: FS HN 265 or 360; 366 recommended
Dual listed with FS HN 463. Survey of current public health nutrition problems among nutritionally vulnerable individuals and groups. Discussion of the multidimensional nature of those problems and of community programs addressing them. Grant writing as a means for funding community nutrition program development. Significant emphasis on written and oral communication at the lay and professional level. Field trip.
NUTRS 564. Medical Nutrition and Disease II.
(3-0) Cr. 3-4. S. Prereq: FS HN 360, FS HN 461, or NUTRS 561. 3 credits in physiology at 300 level or above
(Dual listed with FS HN 464.) Pathophysiology of selected acute and chronic disease states and their associated medical problems. Specific attention will be directed to medical nutrition needs of patients in the treatment of each disease state.
NUTRS 619. Advanced Nutrition and Metabolism - Protein.
(Cross-listed with AN S). (2-0) Cr. 2. Prereq: BBMB 405
Digestion, absorption, and intermediary metabolism of amino acids and protein. Regulation of protein synthesis and degradation. Integration of cellular biochemistry and physiology of mammalian protein metabolism.
NUTRS 680. Modern Views of Nutrition.
Cr. R. Repeatable. F.
Current concepts in nutrition and related fields. Required for all graduate students in nutrition.
NUTRS 690. Special Problems.
Cr. arr. Repeatable. F.S.SS.
NUTRS 695. Grant Proposal Writing.
(Cross-listed with FS HN). (1-0) Cr. 1. F. Prereq: 3 credits of graduate course work in food science and/or nutrition
Grant proposal preparation experiences including writing and critiquing of proposals and budget planning. Formation of grant writing teams in food science and/or nutrition. Offered on a satisfactory-fail basis only.
NUTRS 699. Research in Nutritional Sciences.
Cr. arr. F.S.SS.
Offered on a satisfactory-fail basis only.