Human Nutrition, Foods and Exercise

Michael E. Houston, Head

Professors: W. G. Herbert; M. E. Houston; J. M. Johnson; J. W. Rankin; E. D. Schlenker;

Associate Professors: W. E. Barbeau; F. D. Conforti; R. H. Cox; F. W. Thye; J. H. Williams

Assistant Professors: R. M. Bakhit; C. P. Earthman; R. W. Grange; J. A. Leiferman; L. L. Niba; S. M. Nickols-Richardson; E. L. Serrano; K. M. Stadler; M. M. Weigel

Instructor: J. L. Fox; C. M. McIntyre; C. B. Papillon

Research Associate: J. Elledge

Adjunct: K. Poole

Undergraduate Coordinator: Christina M. McIntyre, 540/231-5987

Nutrition, foods, and exercise science is a unique field of study that builds on the biological and physical sciences. Human nutrition is directed toward helping people choose food that meets their physiological needs and is consistent with their lifestyles and cultural preferences. Changes in lifestyle and food consumption patterns have created consumer demand for new food products that are shelf stable, require little or no preparation, and are appropriate in nutrition content. These trends have increased the need for food professionals who wish to apply their science background to exploring the nutrient content and chemical and physical properties of foods and food ingredients. Increasing interest in physical fitness and wellness has brought about new professional opportunities in assisting people who want to develop appropriate exercise patterns and make healthy changes in their lifestyle.

Many contemporary health issues including obesity, heart disease, and cancer have been associated with a person's food intake and level of exercise. This has led to increasing emphasis on health promotion and disease intervention, and the nutrition or exercise professional has become a member of the health care team. Expanding research by both private and government agencies focusing on the role of nutrition and physical activity in health, growth, and aging has created a demand for graduates at the B.S., M.S., and Ph.D. levels who have a background and interest in laboratory and experimental methods in nutrition, foods and exercise science. The current interest in physical performance in our society has broadened the opportunities for combining expertise in nutrition with exercise and fitness for those with skills in counseling and entrepreneurship. Individuals with a background in food and nutrition are needed to help solve the problems of world hunger and food shortages, and the accompanying loss of human potential.

There are five options from which a student majoring in human nutrition, foods and exercise may choose: dietetics;
science of food, nutrition and exercise; consumer foods; exercise and health promotion; or community and international nutrition.

The department participates in the university's Cooperative Education Program and Honors Program (see "Academics" in this catalog).

The department offers graduate programs leading to the M.S. and Ph.D. with options in nutrition, foods, community and international nutrition, clinical exercise physiology, nutrition in sports and chronic disease; and muscle function and biochemistry.

Additional courses required for each of the options in human nutrition and foods are listed in the appropriate sections below.

Dietetics

Consult: C. M. McIntyre

The dietetics program prepares you to assume a professional role in a health care, research, or business setting or to go on to graduate school. Clinical dietitians in hospitals and out-patient clinics provide care to individuals with disease-related nutritional problems. Community dietitians may work in health clubs specializing in sports nutrition, in worksite wellness programs, or in community programs serving mothers and children, low-income families, or elderly people. Others work for food companies dealing with consumer questions about the nutrient content of food products, or with companies manufacturing nutritional supplements or other medical or health products. Dietitians with management or business interests find positions in food service management in health care facilities, worksite, college, or university food service, or hotels and resorts. Dietitians counsel people of all ages, cultural and ethnic backgrounds, and levels of education.

The dietetics option fulfills all academic course requirements for a Didactic Program in Dietetics of the American Dietetic Association. Following completion of the B.S. degree, you must complete a supervised practice to be eligible for the Registration Examination for Dietitians. The supervised practice requirement can be met through an accredited dietetic internship or an Approved Preprofessional Practice Program (AP4). Graduates with the B.S. in Dietetics are eligible to apply for the department's accredited Dietetic Internship emphasizing health promotion.

Science of Food, Nutrition, and Exercise

Consult: C. M. McIntyre

This option provides an opportunity for the student who enjoys science and is interested in research to apply this interest to the study of the processes related to the foods we eat and the life functions of the human body. The chief difference between this course of study and others in the department is the greater depth of study in the biological and physical sciences.

Upon completion of this option you will be well prepared for graduate work in any area of nutrition, food science, exercise physiology, or related sciences. You also will meet entrance requirements for medical, dental, physical therapy, and veterinary schools. Among the employment opportunities for the graduate with a B.S. degree are entry level positions in research and development with a company manufacturing nutritional, health and exercise, or medical products, in the food industry in food product testing or quality control, or in a position related to clinical exercise physiology. With the growing attention to the role of nutrition and exercise in health promotion and disease prevention, this option is especially appropriate for the student preparing for a career in medicine, physical therapy, or a related health field.

Consumer Foods

Consult: C. M. McIntyre

Positions held by graduates of this option may include director of a test kitchen, editor of food communications for magazines and newspapers, food research assistant, or public relations consultant for a food company.

This option prepares you with an in-depth background of foods and nutrition combined with academic preparation in marketing, communications, and management. Numerous career possibilities with food companies or food promotion in positions that involve communication of food and nutrition information to consumers are open to you on completion of requirements.

Field experience or visits to the food industry are very helpful. This curriculum includes a consumer foods tour, conducted each spring, to a major city to visit food professionals in food industries, food product promotion agencies, food retail businesses, government agencies, and television networks. Tours in the past have included visits to Wendy's Headquarters, Center for Disease Control, Big Bear Supermarkets, the Cable News Network (CNN), Coca-Cola, and the Southeastern Dairy Association.

Exercise and Health Promotion

Consult: C. M. McIntyre

This option is designed for the student who is interested in learning how to help people develop a healthy lifestyle through exercise and health promotion. You will learn how to integrate and apply the principles associated with exercise, nutrition, and health promotion in the prevention and therapeutic treatment of problems related to health. The basic foundation for this option is the set of knowledge, skills, and abilities specified by the American College of Sports Medicine for certification as a Health Fitness Instructor.

This major prepares you for an entry level position in the area of wellness - ranging from commercial weight loss programs to wellness programs at the corporate level. You will be qualified to take positions in private health clubs, physical fitness centers, corporate and institutional wellness programs, physical therapy clinics, and cardiac rehabilitation programs. You may decide after gaining some work experience to continue your studies at the graduate level in clinical exercise physiology or health education.

Select 3 credits from the following basic instruction courses:
1164, 1194, 1214, 1224, 1244, 1264, 1294, 1354, 1364, 1374

Community and International Nutrition

Consult: C. M. McIntyre

The Community and International option in the Department of Human Nutrition, Foods and Exercise gives you a background in basic nutrition sciences and then allows you to gain additional skills in international or community health education. A field study component helps you gain important job experience in planning and carrying out programs, leadership skills, facilitating group meetings, and identifying the health needs of individuals and groups.

Community and international nutrition are diverse and exciting areas for those who enjoy working with people and who have initiative and creativity for developing new jobs. You might work with individuals, groups, or the mass media. Your clients could be from any socioeconomic or ethnic group depending upon your emphasis. Although there is increasing competition for traditional dietetics positions, this option fits those who want to develop skills that make them competitive for non-traditional nutrition positions.

Job opportunities are available internationally for those with a bachelor's degree and field experience with private industry with companies such as Smith Kline Beecham and private voluntary groups such as Catholic Relief Services. Other positions are found in the U.S. Peace Corps and with church groups. Jobs in the U.S. are found in public health department programs such as the Women, Infants, and Children's (WIC) Supplementary Food Program, Cooperative Extension, Head Start, government agencies, consumer education, and private businesses such as diet and wellness centers.

Satisfactory Progress

A student will be considered to have made satisfactory progress the degree when he/she has successfully completed HNFE 2014 and CHEM 2514 or CHEM 2535 by the time 72 semester hours have been attempted.

Undergraduate Courses (HNFE)

1004: FOODS & NUTRITION

Scientific information applied to current concerns in foods and nutrition as it affects the nutritional health and well-being of humans. (3H,3C) I,II.

1164: GOLF

This course will provide basic instruction in the fundamentals of golf. Pass/Fail only. (3L,1C).

1194: TENNIS

This course will provide basic instruction in the fundamentals of tennis. Pass/Fail only. (3L,1C).

1214: WEIGHT TRAINING

This course is designed to enhance muscular function to enable one to engage in activities requiring greater than normal levels of muscular development. Pass/Fail only. (3L,1C).

1244: VOLLEYBALL

This course will provide basic instruction in the fundamentals of volleyball. Pass/Fail only. (3L,1C).

1264: RACQUETBALL

This course will provide basic instruction in the fundamentals of racquetball. Pass/Fail only. (3L,1C).

1294: FITNESS RUNNING

This course will provide opportunities to develop cardiorespiratory fitness, and will provide instruction as to the cardiorespiratory benefits and biomechanics of fitness running, as well as the prevention of running injuries. Pass/Fail only. (3L,1C).

1324: BEGINNING SWIMMING

This course will provide basic instruction in the fundamentals of swimming. Pass/Fail only. (3L,1C).

1344: FITNESS SWIMMING

The course will provide basic instruction in the fundamentals of American Red Cross fitness swimming. Pass/Fail only. (3L,1C).

1354: LIFEGUARD TRAINING

The course will provide basic instruction in the fundamentals of American Red Cross lifesaving and rescue skills. Pass/Fail only. (3L,1C).

1364: EXERCISE & WEIGHT CONTROL

This course will teach the concepts and skills required to use exercise for weight reduction. Each student will assess body fat, activity patterns and diet, and use this information to develop an individual exercise and dietary plan for weight reduction. Pass/Fail only. (3L,1C).

1374: FITNESS CYCLING

This course will provide instruction in cycling with emphasis on cycling as an activity which enhances cardiovascular fitness. Pass/Fail only. (3L,1C).

2004: PROFESSIONAL DIETETICS

Introduction to the profession of dietetics with emphasis on competencies, preparation, and responsibilities associated with dietetic practice. Overview of the structure of The American Dietetic Association (ADA) and its relationship to the dietetic professional. Discussion of current professional concerns. (1H,1C) II.

2014: NUTRITION ACROSS THE LIFE SPAN

Nutritional requirements and related health concerns of pregnant and lactating women, infants, children, adults and the elderly are studied in relation to the physiological and metabolic aspects of pregnancy, lactation, growth and development, maintenance of health, prevention of disease, and aging. 1 year of biology or chemistry required. Pre: 1004. (3H,3C) II.

2224: FOOD SELECTION & PREPARATION LABORATORY

Principles of food preparation and the effect on food quality determined by objective and sensory evaluation. Food choices at the market and consumer consumption and utilization. Pre: CHEM 1035, CHEM 1036. Co: 2234. (3L,1C) I,II.

2234: FOOD SELECTION & PREPARATION

Principles of the selection and preparation of foods with emphasis on the preparation and the effect on flavor, texture, and nutritive properties of food. Pre: CHEM 1035, CHEM 1036. (2H,2C) I,II.

2814: WATER SAFETY INSTRUCTOR

The course will provide basic instruction in the fundamentals of American Red Cross teaching methodology, eight basic ARC aquatic strokes, and review of ARC advanced lifesaving skills. (1H,3L,2C) II.

2824: PREVENTION & CARE OF ATHLETIC INJURIES

An introduction to the techniques and principles of athletic training. (1H,3L,2C) I..

2974: INDEPENDENT STUDY

Variable credit course.

2984: SPECIAL STUDY

Variable credit course.

3014: FNW STUDY TOUR

Study of emerging career opportunities in industry, government, and other nonprofit agencies, health care, consumer education, and research for students in foods, nutrition or exercise science. Special emphasis on program or product development, evaluation, and marketing as related to a target consumer group. Seminars on campus and at prearranged locations during the two day tour. Junior standing or permission; HNFE majors only. (1H,1C).

3025-3026: METABOLIC NUTRITION

Study of essential nutrients with emphasis on sources and factors affecting utilization and metabolism. 3025: Transport and utilization of the macro- and micro-nutrients. Metabolism of the macronutrients and interrelationships with each other and the micronutrients (vitamins/minerals) with emphasis on energy metabolism. 3026: Protein and amino acid dietary requirements and evaluation of protein quality. Vitamin/mineral metabolism and interrelationships will be emphasized. Nutrient metabolism, related to several metabolic states and diseases, will be examined. Pre: BIOL 2406, HNFE 2014, BCHM 2024, CHEM 2536 or CHEM 2514. 3025: (2H,3C) 3026: (3H,3C) 3025: I; 3026: II.

3034: METHODS OF HUMAN NUTRITIONAL ASSESSMENT

Laboratory projects and experiments related to nutrition principles and problems. Pre: 3025. Co: 3026. (1H,3L,2C) II.

3214: FOOD COMMUNICATION & MEAL MANAGEMENT

Effective delivery of food and nutrition concepts through visual and written communication. Methodology studied includes an analysis of the target of the communications; the consumers and the relationship of their resources and meal management skills to effective modes of communication. Pre: 2224, 2234. (2H,3L,3C).

3234: SCIENCE OF FOOD

Theoretical and experimental study of food components with emphasis on the basic chemical and physical reactions, properties, interactions, and functions in foods. Pre: CHEM 2535 or CHEM 2514, HNFE 2234. (3H,3L,4C) I.

3634: EPIDEMIOLOGIC CONCEPTS OF HEALTH & DISEASE

Designed to give students in the health sciences a basic understanding of the modern concepts regarding health and disease as well as skills in organizing epidemiological data, disease investigation and surveillance. Includes a survey of terms, concepts, and principles pertinent to epidemiology. Lifestyles of populations and the relationships between lifestyles and health status are studied. (3H,3C) II..

3804: EXERCISE PHYSIOLOGY

Effects of exercise on physiology: neuromuscular, metabolic, cardiopulmonary. Scientific basis of physical training. Pre: BIOL 2405, BIOL 2406. (3H,3C) I.

3824: KINESIOLOGY

The anatomical and biomechanical basis of human motion, with applications for motor skill acquisition, and development and rehabilitative exercises. Pre: BIOL 2406, PHYS 2205. (3H,3C) I.

3864: CONCEPTS OF PREVENTIVE & THERAPEUTIC EXERCISE

Fundamental principles of exercise and health behavior for adults. Focus is on exercise and risk factor modification techniques for promotion of health, prevention of disease, and for disease rehabilitation. (2H,2C) I.

3874: CLINICAL EXERCISE PHYSIOLOGY

Pathophysiology, function and exercise in populations with medical considerations. Emphasis on basics of assessment and interpretation for health screening, multi-component physical fitness testing, exercise electrocardiography, therapeutic medications, and supervision in exercise programs designed for disease prevention. Pre: HNFE 3864. (1H,3L,2C) II.

4004: SEMINAR IN HUMAN NUTRITION, FOODS & EXERCISE

Literature search in selected areas of foods, nutrition, and exercise. Use of library and other academic aids and practice in written and oral reporting of research. Pre: HNFE 3025, 3026. (1H,1C) I,II.

4124: THERAPEUTIC NUTRITION

Emphasis on the relationship between principles of nutritional care and the medical treatment of individuals with selected diseases or clinical problems. Pre: BIOL 2406, HNFE 3026, HNFE 3034, HNFE 3214, HNFE 3234. (4H,4C) I.

4134: EXPERIENTIAL APPROACH TO NUTRITIONAL THERAPY

Use of didactic and experiential methods to learn and apply theories of behavior change in diverse nutrition counseling situations. Pre: Instructor approval. Pre: HNFE 4124. (2H,2C) I.

4144: ADVANCED CLINICAL NUTRITION

Integration of knowledge of pathophysiology, biochemical, and clinical parameters, and medical treatment with principles of nutrition management of patients for selected clinical problems and disease states. Pre: HNFE 4126. (2H,2C) I.

4174: NUTRITION & PHYSICAL PERFORMANCE

Interaction of human nutrition with exercise physiology. Nutritional principles applied to the well being of the athlete and to the optimization of exercise performance. Pre: 1004, 3804. (2H,2C) II.

4224: ALTERNATIVE & COMPLEMENTARY NUTRITION THERAPIES

Critical evaluation of health claims, mechanisms of action, and research literature for a wide variety of unconventional nutrition therapies used for disease prevention and treatment. Practical application of knowledge through completion of problem-based learning projects. Pre: HNFE 3025. (2H,2C).

4254: EXPERIMENTAL FOODS

Experimental study of the functions of ingredients and factors affecting food quality with emphasis on an independent project. Pre: HNFE 3234. (1H,3L,2C) II.

4614: INTERNATIONAL NUTRITION IN DEVELOPING COUNTRIES

An analysis of the micro and macro determinants of malnutrition and poor quality of life of households in developing countries and of strategies designed to address the problems. Pre: HNFE 1004. (3H,3C) I.

4624: COMMUNITY NUTRITION

The application of nutrition principles to an analysis of current applied nutrition programs and a study of the political and legislative processes affecting the practice of dietetics. Pre: HNFE 2014, 3026. (3H,3C) I.

4634: SOCIO-CULTURAL FOOD SYSTEMS

Study of social, cultural, and economic aspects of food systems, using quantitative and qualitative methods to assess nutritional status. Pre: 1004, SOC 3004. (2H,2L,3C) I.

4644: HEALTH COUNSELING

Roles, responsibilities, and limitations of the professional health educator in health counseling, guidance and referral, health needs assessment, dynamics of health counseling interaction, and selected counseling techniques such as crisis intervention and value clarification. Junior standing required. (3H,3C) I.

4824: TESTS & MEASUREMENTS IN EXERCISE SCIENCE

This course is designed to provide the student with basic measurement concepts that are needed to apply the principles of measurement and evaluation in exercise management. Emphasis is placed on statistical tools, reliability theory and application, exercise screening, and the assessment and evaluation of physical fitness. Pre: HNFE 3874. (3H,3C) II..

4834: APPLICATIONS IN CLINICAL EXERCISE

Supervised experience with the Therapeutic Exercise and Community Health Center. Direct Involvement with rehabilitative and preventive exercise and lifestyle programming for cardio-vascular, musculo-skeletal, and other conditions. Exercise leadership, case management, and daily operations. Included seminars, lab experience, and individual meetings with participants and supervisors, related projects. X-grade allowed. Pre: HNFE 3874. (9L,3C).

4844: EXERCISE & NEUROMUSCULAR PERFORMANCE

Functional properties of the neuromuscular system. Emphasis placed on the acute and chronic responses of muscle in exercise, rehabilitation and the factors which determine human performance. Pre: HNFE 3804. (2H,2C).

4964: FIELD STUDY

Variable credit course. For EHP option Pre: HNFE 4834.

4974: INDEPENDENT STUDY

Variable credit course.

4984: SPECIAL STUDY

Variable credit course.

4994: UNDERGRADUATE RESEARCH

Variable credit course.

Please see the Graduate Catalog for graduate course listings.

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Virginia Tech -- Undergraduate Catalog, 2002-2004
Last update: August 2002

URL: http://www.vt.edu/academics/ugcat/ucdHNFE.html