Human Nutrition, Foods, and Exercise
Head: Matthew W. Hulver
Professors: B.M. Davy, K. P. Davy, M.W. Hulver, D. Liu, J. W. Rankin, E.L. Serrano, and J. H. Williams
Associate Professors: D. Brown, D. J. Good, R. W. Grange, E. M. Schmelz, and Y. H. Ju
Assistant Professors: Z.Cheng, M. Frisard, S. Harden, V. Hedrick, V. Kraak, and C. Rafie
Senior Instructor: C. B. Papillon
Advanced Instructor: H.K. Cox, R.S. Eaton, and N. Girmes-Grieco
Instructors: M. Rockwell
Adjunct Instructors: K. Cheng, M. D. Lewis, P. Ray, and W. Zuti
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 and exercise professionals are integral members of the health care team. Expanding research by 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 two options from which an undergraduate student majoring in human nutrition, foods and exercise may choose: Dietetics or Science of Food, Nutrition and Exercise.
The department participates in the University's Honors Program (see "Academics" in this catalog).
The Department of Human Nutrition, Foods, and Exercise at Virginia Tech offers Master's and Doctoral degrees in three specialized areas as they relate to nutrition, physical activity, and health. Graduate students may earn a M.S. or a Ph.D. with an emphasis in Molecular and Cellular Science, Clinical Physiology and Metabolism, or Behavioral and Community Science.
The graduation requirements in effect at the time of graduation apply. When choosing the degree requirements information, always choose the year of your expected date of graduation. Requirements for graduation are referred to via university publications as "Checksheets". The number of credit hours required for degree completion varies among curricula. Students must satisfactorily complete all requirements and university obligations for degree completion.
The university reserves the right to modify requirements in a degree program. However, the university will not alter degree requirements less than two years from the expected graduation year unless there is a transition plan for students already in the degree program.
Please visit the University Registrar website at http://registrar.vt.edu/graduation-multi-brief/index1.html for degree requirements.
Consult: Heather K. Cox
The undergraduate Dietetics option, known as the Didactic Program in Dietetics (DPD), leads to a Bachelor of Science degree in Human Nutrition, Foods and Exercise. The dietetics option fulfills all academic course requirements for a Didactic Program in Dietetics according to the Standards of Education per the Accreditation Council for Education in Nutrition and Dietetics (ACEND). ACEND is the accrediting arm of the Academy of Nutrition and Dietetics. Following completion of the B.S. degree, a student has earned an ACEND Verification Statement. A student must then complete a supervised practice program (Dietetic Internship) to be eligible for the Registration Examination (RD) for Dietitians. The supervised practice requirement can be met through any ACEND accredited dietetic internship. Graduates with the B.S. in Dietetics are eligible to apply for the department's, or other, accredited Dietetic Internships.
Registered Dietitians work in a variety of work settings. The dietetics program prepares you to assume a professional role in health care, research, the business environment or to pursue graduate studies. The dietetics program ultimately 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 work site 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. Administrative Dietitians with management or business interests find positions in food service management in health care facilities, work site, college, or university food service, or hotels and resorts. Registered Dietitians counsel people of all ages, cultural and ethnic backgrounds, and levels of education.
Students in the Dietetics option must maintain an overall GPA of 3.0 to remain in this option. Students who want to change their major into the Dietetics option with HNFE must have an overall GPA of 3.0. Please see the Satisfactory Progress section for additional requirements.
Consult: Renee Eaton
Upon completion of this option a student is well prepared for graduate work in any area of nutrition, exercise physiology or related sciences. This option also meets most admission requirements for medical, dental, physical therapy, pharmacy, physician assistant, athletic training and other health professions programs. This option allows students flexibility to tailor the degree toward long term goals which may lead to employment opportunities 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, in the health and fitness industry, or in a position related to clinical exercise physiology. Students in this option gain knowledge, skills, and abilities specified by the American College of Sports Medicine for certification as a Certified Health Fitness Specialist. 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. The majority of students in the Science of Food, Nutrition and Exercise option plan to attend graduate or professional school.
Students in the SFNE option do not meet the ACEND requirements for a degree in dietetics and therefore do not earn a Verification Statement. Students may choose to earn both the Dietetics and SFNE options in the department.
An HNFE student will be considered to have made satisfactory progress toward the degree when he/she has successfully completed:
- In-major GPA â?¥ 2.5 or higher.
- Overall GPA â?¥ 3.0 or higher (Dietetics option) or â?¥ 2.5 or higher (SNFE option)
- Grade of C or better in HNFE 1004, CHEM 1035, CHEM 1036 and CHEM 2535 or 2514.
- These courses must be completed by the time the student has attempted 72 hours:
- BIOL 1105-1106 or equivalent
- CHEM 1035-1036 or equivalent
- CHEM 2535 or 2514
- HNFE 1004
If a student wishes to double major (or double option) he/she will need to have a GPA at or above 3.0.
Students not meeting Satisfactory Progress will have one probationary semester in which to resolve their standing.
Restricted Major status: Current Virginia Tech students who wish to change majors into HNFE (or add as a 2nd major) will be required to have an overall GPA at or above 2.5 (3.0 for Dietetics and double major or double option), have completed CHEM 1035 and CHEM 1036 with grades of C or higher, and create a plan of study that demonstrates how the student will attain Satisfactory Progress in regards to coursework. The GPA threshold of 2.5 (3.0 for Dietetics option) will stand for all students regardless of transfer status. Satisfactory progress towards degree is enforced.
1004: FOODS, NUTRITION AND EXERCISE
Scientific information applied to current concerns in foods, nutrition and exercise as it affects the nutritional health well-being of humans. (3H,3C) I,II.
1114: ORIENTATION TO HNFE
An introduction to the academic and career planning for students in the Human Nutrition, Foods & Exercise major. (1H,1C)
1214: TOPICS IN LIFETIME ACTIVITIES
Participation in physical activity, fitness assessment, motor skill development. Awareness and development of the physical, spiritual, emotional, social, and intellectual components of wellness. Application of healthy lifestyle choices for improved quality of life. May be repeated with varying content, for a maximum of 6 credits. Pass/Fail Only Pass/Fail only. (3L,1C)
This course will provide basic instruction in the fundamentals of racquetball. Pass/Fail only. (3L,1C)
1804: PRINCIPLES OF SPORT SCIENCE
Introduction to the principal concepts of improving human physical capacity through sport, exercise training and diet. Emphasis on critical thinking and evidence-based decision making in describing the limits to human performance, responses, adaptations, and health benefits of exercise. (3H,3C)
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. Co: 2014. (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. CHEM 1056 may be substituted for co-requisite CHEM 1036. Pre: 1004, CHEM 1035. Co: CHEM 1036. (3H,3C)
2014H: NUTRITION ACROSS THE LIFE SPAN
Nutritional requirements and related health concerns of pregnant and lactacting 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. CHEM 1056 may be substituted for co-requisite CHEM 1036. Pre: 1004, CHEM 1035. Co: CHEM 1036. (3H,3C)
2204: MEDICAL TERMINOLOGY
Structure, pronunciation, and use of medical terms; anatomical structures and body systems; terms used in pathology, testing, diagnosis, surgery, pharmacology and treatment. Pre: (BIOL 1005 or BIOL 1105 or BIOL 1205H), (BIOL 1006 or BIOL 1106 or BIOL 1206H) or ISC 2106. (3H,3C)
2224: FOOD SELECTION AND 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 1036 or CHEM 1056), HNFE 1004. Co: 2234. (3L,1C) I,II.
2234: FOOD SELECTION AND 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 or CHEM 1055), (CHEM 1036 or CHEM 1056), HNFE 1004. Co: 2224. (2H,2C) I,II.
2254: EXERCISE LEADERSHIP - GROUP FITNESS INSTRUCTOR
Development of theoretical and practical skills for leading exercise in a group setting. Topics include: general guidelines for instructing safe, effective, and purposeful exercise, essentials of the instructor-participant relationship, the principles of motivation to encourage adherance in the group fitness setting, effective instructor-to-participant communication techniques, methods for enhancing group leadership, and the group fitness instructor's professional role. Obtain knowledge of programming for multiple populations. Will complete a CPR and AED certification as a part of in-class instruction. Pass/Fail only. Pass/Fail only. (2H,3L,3C)
2264: EXERCISE LEADERSHIP- PERSONAL TRAINER
Development of practical skills for conducting one-on-one exercise sessions for general healthy adults and special populations. Exercise selection, testing, training principles, and behavioral change skills required to be an effective personal trainer. Preparation for a nationally accredited personal training certification. CPR and AED certification. Pass/Fail only. Pass/Fail only. (2H,3L,3C)
2334: INTRODUCTION TO INTEGRATIVE HEALTH
Introduction to the principles of integrative health that promote health and well-being. Examination of the person- centered integrative health treatment methods including holistic stress management, the human spirit, communication, energy healing, elements of meditation, healing environments, Chinese medicine, Ayurvedic medicine, voice work, nutrition, therapeutic massage and bodywork, and healing effects of physical activity. Review of scientific evidence of integrative treatments. (3H,3C)
2544 (FST 2544): FUNCTIONAL FOODS FOR HEALTH
Introduction to functional foods (foods with additional value beyond basic nutrition) including development of functional foods, novel sources, and traditional foods with value-added health benefit; regulatory issues; and media messages. (3H,3C)
2664: BEHAVIORAL NUTRITION & PHYSICAL ACTIVITY
Epidemiological evidence of the benefits of healthful eating and physical activity. Interactions between individuals, the physical/social environment, interpersonal, and intrapersonal determinants of a healthful diet and regular physical activity. Theories underlying individual behavior change and promising approaches for the promotion of healthful eating and physical activity. (3H,3C)
2774: TOPICS IN HNFE
A variable-content course. Explores significant contemporary topics in the areas of nutrition, foods, exercise and health. May be repeated for up to six credits. Variable credit course. Pre: 1004.
2804: EXERCISE AND HEALTH
Introduction to the foundations of exercise science as applied to healthy living, and the concept of exercise as medicine. Fundamentals of health appraisal, foundations of fitness training principles and prescription; nutrition and energy cost, and application of exercise prescription for disease prevention and treatment. Pre: 1004. (3H,3C)
2824: PREVENTION AND CARE OF ATHLETIC INJURIES
An introduction to the techniques and principles of athletic training. (1H,3L,2C) I,II.
2964: FIELD WORK/PRACTICUM
Variable credit course.
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
3014: FOOD, NUTRITION AND WELLNESS 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. II. (1H,1C)
3024: SCIENCE OF FOOD PREP LAB
Application of the principles of food science and food preparation techniques related to health promotion, disease prevention, and disease management. Selection, production, and evaluation of foods and beverages. Emphasis on experimentation illustrating chemical and physical reactions, sensory and physical properties, nutrient manipulation, cooking applications, and functions of foods. Pre: 1004, CHEM 1036, FST 2014. (1H,3L,2C)
3025-3026: METABOLIC NUTRITION
Study of bioenergetics and carbohydrates, lipids, proteins, vitamins and minerals with emphasis on sources, interrelationships and factors affecting utilization and metabolism. The effects of macronutrient and micronutrient intakes related to several metabolic states diseases will be examined. Pre: BMSP 2136, (HNFE 2014 or HNFE 2014H), (BCHM 2024 or BCHM 3114 or BCHM 4115) for 3025; 3025 for 3026. (3H,3C)
3034: METHODS OF HUMAN HEALTH ASSESSMENT
Evidence-based practice in areas of human health assessment including: anthropometric measurements, vital signs, body composition, aerobic capacity, muscular strength, energy requirements, and health behaviors. Comparison and analysis of assessment methods. Pre: 1004, 2014, BMSP 2136. (1H,3L,2C)
3114: FOODSERVICE AND MEAL MANAGEMENT
Foodservice and meal management for the dietetics professional. Emphasis is placed on understanding food procurement, production, distribution, and marketing in a safe and well managed operation. I Pre: 3024 or 2224. (3H,3L,4C)
3224: COMMUNICATING WITH FOOD
Development of oral and written communication skills to communicate food and nutrition information to diverse populations. II Pre: (2014 or 2014H), (3024 or 2224). (2H,3L,3C)
3634: EPIDEMIOLOGIC CONCEPTS OF HEALTH AND 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. I Pre: (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136). (3H,3C)
The anatomical and biomechanical basis of human motion, with applications for motor skill acquisition, and development and rehabilitative exercises. I Pre: (BIOL 2405, BIOL 2406) or (BMSP 2135, BMSP 2136), (PHYS 2205 or PHYS 2305). (3H,3C)
3954: STUDY ABROAD
Variable credit course.
3984: SPECIAL STUDY
Variable credit course.
4004: SEMINAR IN HNFE: WRITING AND DISCOURSE IN THE MAJOR
Focused review of relevant and current literature in selected areas of food, nutrition and exercise. Develop practical strategies for finding research articles on specific topics utilizing a variety of search tools (e.g., library, on-line search engines, etc.). Develop analytical skills to critically assess the significance of published research data. Develop competence in written and verbal presentation of current research in formats suitable for a scientific or a lay audience. Pre: COMM 2004 or ALCE 3634. Co: 3025. (3H,3C)
4024: EMERGING ISSUES IN DIETETICS
Investigation of emerging dietetics topics including professional development, new technologies, current legislative issues, and promising evidence-based practice strategies. Integration of knowledge from previous courses to support quality dietetics practice will be emphasized. Pre: 3026. Co: 4125. (1H,1C)
4025-4026: METABOLIC NUTRITION
4025: Study of bioenergetics and macronutrients, with emphasis on sources, interrelationships, and factors affecting utilization and metabolism. Emphasis on how carbohydrates, lipids, and proteins are metabolized following a meal, during fasting conditions, and when exercising. How metabolism of carbohydrates, lipids and proteins affects and is effected by metabolic disease such as obesity and diabetes will also be examined. 4026: Study of essential vitamins and minerals and their interaction with body systems, especially as these relate to food, exercise and health. Emphasis on how deficiency, toxicity and genetic conditions affect various organ systems, including bone, skin, digestive, and blood. Historical and regulatory policies, and scientific studies establishing recommended dietary allowances for micronutrients are considered. Pre: 2014, (BCHM 2024 or BCHM 3114 or BCHM 4115) for 4025; 4025 for 4026. (3H,3C)
4114: FOOD AND NUTRITIONAL TOXICOLOGY
Principles of food and nutritional toxicology with primary emphasis on food components and food toxins including absorption, metabolism and excretion. An overview of types of adverse food reactions including food allergy, food sensitivity, and food intolerance. An overview of U.S. and international lawas and regulation of safety assessment of foods including food additives, dietary supplements, and residues of contaminants, pesticides, and antibiotics. Analysis of food and nutritional toxicity cases in the context of the food system, regulatory policies, and public communication. Pre: BMSP 2136, BCHM 2024. (3H,3C)
4125-4126: MEDICAL NUTRITION THERAPY
Study of nutritional diagnostic, therapeutic and counseling services provided by a registered dietitian. 4125: Emphasis on the relationship between principles of nutritional care and the medical treatment of individuals with selected diseases or clinical problems. 4126: Integration of knowledge of pathophysiology, biochemical, and clinical parameters, medical treatment and nutrition therapy for patients with selected clinical problems/disease states. 4125: I. 4126: II Pre: 2004, 3026 for 4125; 4125 for 4126. Co: 3034 for 4125. (3H,3C)
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. I Pre: 4644. Co: 4125. (2H,2C)
4174: NUTRITION AND PHYSICAL PERFORMANCE
Nutritional requirements for the wellbeing and optimal performance of athletes. Methods of assessment and modification of diet, performance, and body composition in athletes. Evaluation of dietary ergogenic aids and supplements for performance and body composition. Pre: 2804. Co: 3025. (3H,3C)
4224: ALTERNATIVE AND COMPLEMENTARY NUTRITION THERAPIES
Critical evaluation of health claims, mechanisms of action, and research literature for a wide variety of alternative nutrition therapies used for disease prevention and treatment. Practical application of knowledge through completion of problem-based learning projects. Pre: (BIOL 1005 or BIOL 1105 or BIOL 1205H), (BIOL 1006 or BIOL 1106 or BIOL 1206H), (CHEM 1036 or CHEM 1056). (2H,2C)
4254: EXPERIMENTAL FOODS
Experimental study of the functions of ingredients and factors affecting food quality with emphasis on an independent project. Pre: 3234. (1H,3L,2C) II.
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. I Pre: (2014 or 2014H), 3026. (3H,3C)
4634: SOCIO-CULTURAL FOOD SYSTEMS
Study of social, cultural, and economic aspects of food systems, using quantitative and qualitative methods to assess nutritional status. I Pre: 1004, SOC 3004. (2H,2L,3C)
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) II.
4645-4646: APPLICATIONS IN NUTRITION COUNSELING
4645: Experiential methods to apply theories of behavior change to promote nutrition and health changes. Learn and apply nutrition care process using evidence-based knowledge through providing client-centered counseling to individuals. Understanding of contemporary issues related to behavior change and emerging issues through review of lay and professional literature. 4646: Advance nutrition counseling skills through work with more diverse clients. Learn and apply quality improvement skills to enhance nutrition counseling service. Identify information on emerging issues and apply appropriately in counseling setting. Pre: 4644 for 4645; 4645 for 4646. Co: 4125 for 4645. (2H,2C)
4774: ADVANCED CONTEMPORARY TOPICS IN HNFE
A variable-content course. Explores advanced topics in the areas of nutrition, foods, exercise or health using higher- order thinking and problem-solving skills. Qualitatively and quantitatively assess current facts supported by scientific literature, as well as controversial issues with conflicting data. May be repeated for a maximum of six credits. Junior Standing. Variable credit course. Pre: 2014 or 2014H.
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: 3874. (9L,3C)
4844: EXERCISE AND 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. Special emphasis on the molecular biological factors responsible for skeletal muscle development and differentiation, as well as adaptation to training and disease states, including activation of signal cascades responsible for the changes in muscle performance. Pre: 3804. (3H,3C) II.
4854: INTERNSHIP IN EXERCISE SCIENCE AND HEALTH PROMOTION
Capstone internship experience in the fields of exercise science and/or health promotion. The student will be immersed in the day-to-day challenges and responsibilities of a practicing health-fitness professional. The 45 contact hours per credit will involve work experience in some aspect of exercise science and/or health promotion. Senior standing and Exercise and Health Promotion majors only. May be repeated for maximum 3 credits. Pass/Fail only. Variable credit course. Pre: 4834.
4964: FIELD STUDY
Variable credit course.
4974: INDEPENDENT STUDY
Variable credit course.
4974H: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
4994H: UNDERGRADUATE RESEARCH
Variable credit course.