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Nutritional Science

This is an archived copy of the 2011-12 Catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

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 501Biochemical and Physiological Basis of Nutrition: Macronutrients and Micronutrients4
BBMB 404Biochemistry I3
BBMB 405Biochemistry II3
or BBMB 420 Physiological Chemistry
STAT 401Statistical Methods for Research Workers4
FS HN 580Orientation to Food Science and Nutrition Research1
or AN S 501 Survey of Animal Disciplines
AN S 603Seminar in Animal Nutrition1
or FS HN 682X Seminary Reflection (experimental course)
FS HN 581Seminar (or AN S equivalent)1
FS HN 681Seminar (or AN S equivalent)1
FS HN 590CTeaching1-3
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 - CHS

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 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
ENGL 314Technical Communication3
LIB 160Library Instruction0.5
SP CM 212Fundamentals of Public Speaking3
or COMST 214 Professional Communication
Total Credits12.5
Humanities and Social Sciences: 15 cr.
Humanities6
Social science3
FS HN 342World Food Issues: Past and Present3
Humanities or social science3
Total Credits15
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 Credits6-12
Physical Sciences: 17 cr.
CHEM 177General Chemistry I4
CHEM 177LLaboratory in General Chemistry I1
CHEM 178General Chemistry II3
CHEM 178LLaboratory in College Chemistry II1
CHEM 331Organic Chemistry I3
CHEM 331LLaboratory in Organic Chemistry I1
CHEM 332Organic Chemistry II3
CHEM 332LLaboratory in Organic Chemistry II1
Total Credits17
Biological Sciences: 24-26 cr.
BIOL 211Principles of Biology I3
BIOL 211LPrinciples of Biology Laboratory I1
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals of Human Anatomy Laboratory1
Select from:3-4
Metabolic Physiology of Mammals
Principles of Human and Other Animal Physiology
BIOL 313Principles of Genetics3
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 Credits24-26
Food Science and Human Nutrition: 37 cr.
FS HN 110Professional and Educational Preparation1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 360Advanced Human Nutrition and Metabolism3
FS HN 361Nutrition and Health Assessment2
FS HN 362Nutrition in Growth and Development3
FS HN 419Foodborne Hazards3
or FS HN 420 Food Microbiology
FS HN 467Molecular Basis of Nutrition in Disease Prevention3
FS HN 480Professional Communication in Food Science and Human Nutrition1
FS HN 492Research Concepts in Human Nutrition2
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 Credits38
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 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 150Critical Thinking and Communication3
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Library Instruction0.5
SP CM 212Fundamentals of Public Speaking3
or COMST 214 Professional Communication
Total Credits9.5
Humanities and Social Sciences: 18 cr.
Humanities6
FS HN 342World Food Issues: Past and Present3
PSYCH 101Introduction to Psychology3
or PSYCH 230 Developmental Psychology
POL S 215Introduction to American Government3
POL S 344Public Policy3
Total Credits18
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 Credits6-8
Physical Sciences: 5 cr.
CHEM 163College Chemistry4
or CHEM 177 General Chemistry I
CHEM 163LLaboratory in College Chemistry1
or CHEM 177L Laboratory in General Chemistry I
Total Credits5
Biological Sciences: 19 cr.
BIOL 211Principles of Biology I3
BIOL 211LPrinciples of Biology Laboratory I1
BIOL 212Principles of Biology II3
BIOL 212LPrinciples of Biology Laboratory II1
BIOL 255Fundamentals of Human Anatomy3
BIOL 255LFundamentals of Human Anatomy Laboratory1
BIOL 256Fundamentals of Human Physiology3
BIOL 256LFundamentals of Human Physiology Laboratory1
MICRO 201Introduction to Microbiology2
MICRO 201LIntroductory Microbiology Laboratory1
Total Credits19
Food Systems: 9 cr.
BIOL 173Environmental Biology3
or GLOBE 201 Global Resource Systems
FS HN 242Societal Impacts on Food Systems3
HORT 221Principles of Horticulture3
or AGRON 114 Principles of Agronomy
Total Credits9
Food Science and Human Nutrition: 35 cr.
FS HN 101Food and the Consumer3
FS HN 110Professional and Educational Preparation1
FS HN 111Fundamentals of Food Preparation2
FS HN 115Food Preparation Laboratory1
FS HN 167Introduction to Human Nutrition3
FS HN 203Contemporary Issues in Food Science and Human Nutrition1
FS HN 264Fundamentals of Nutritional Biochemistry and Metabolism3
FS HN 265Nutrition for Active and Healthy Lifestyles3
FS HN 361Nutrition and Health Assessment2
FS HN 364Nutrition and Prevention of Chronic Disease3
FS HN 365Obesity and Weight Management3
FS HN 366Communicating Nutrition Messages2
FS HN 403Food Laws, Regulations, and the Regulatory Process2
FS HN 463Community Nutrition3
FS HN 480Professional Communication in Food Science and Human Nutrition1
FS HN 495Practicum2
Total Credits35
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.