Department of Nutrition
2123 Abington Road, Room 201
Phone 368-2440; Fax 368-6644
Henri Brunengraber
The Department of Nutrition offers programs leading to the following: Bachelor of Science in Nutrition degree, Bachelor of Arts degree in nutrition, Integrated Bachelor of Science and Master of Science (B.S.,M.S.) degree in nutrition and toxicology, Master of Science degree in nutrition, Master of Science degree in public health nutrition, and Doctor of Philosophy degree. A nutrition minor is available, as is a dual-degree program (B.A./B.S.) for qualified students. Specialty programs are available for graduate students in areas such as maternal and child nutrition or for graduate students in areas such as maternal and child nutrition or gerontology. The specialty is in addition to the basic graduate degree.
The department's focus is on human nutrition and the application of the science of nutrition to the maintenance and improvement of health. Undergraduate programs are designed for students interested in nutritional biochemistry and metabolism, molecular nutrition, or professional study in dietetics, public health nutrition, medicine, dentistry or nursing. Graduate programs emphasize nutritional biochemistry, molecular nutrition, toxicology, dietetics and public health nutrition.
Special announcements describing the various programs and providing additional information are available from the department.
Henri Brunengraber, M.D., Ph.D. (Universite Libre de Bruxelles)
Professor and Chairman of Department
Edith Lerner, Ph.D. (University of Wisconsin - Madison)
Associate Professor and Vice-Chairman of Department
Margaret M. Cicirella, M.S. (Case Western Reserve University)
Instructor
Adela Dolney, M.S. (Case Western Reserve University)
Associate Professor
Karen M. Fiedler, Ph.D. (University of Tennessee)
Associate Professor
Jacob E. Friedman, Ph.D. (Kent State University)
Assistant Professor
Maria Hatzoglou, Ph.D., (University of Athens)
Assistant Professor
Janice Neville, D.Sc. (University of Pittsburgh)
Professor
Raymond Ochs, Ph.D. (Indiana University)
Asistant Professor
Isabel M. Parraga, Ph.D. (Case Western Reserve University)
Assistant Professor
Grace J. Petot, M.S. (Case Western Reserve University)
Assistant Professor
Kou-Yi Tserng, Ph.D. (Illinois at Chicago)
Associate Professor
Saul Genuth, M.D. (Case Western Reserve University)
Professor
Richard W. Hanson, Ph.D. (Brown University)
Professor
Douglas S. Kerr, Ph.D., M.D. (Case Western Reserve University)
Associate Professor
Linda Lamont, Ph.D. (Kent State University)
Associate Professor
Bernard Landau, Ph.D., M.D. (Harvard)
Professor
Mulchand S. Patel, Ph.D. (University of Illinois - Urbana)
Professor
Anthony Tavill, M.D. (Manchester-England)
Professor
Hidekazu Tsukamota, Ph.D. (Kobe-Japan)
Associate Professor
Phyllis Allen, M.S. (Case Western Reserve University)
Adjunct Instructor
Dolores J. Badar, M.S. (Case Western Reserve University)
Adjunct Instructor
Therese A. Bambrick-Mohorcic, M.S. (Case Western Reserve University)
Adjunct Instructor
Sharon R. Cassidy, M.S. (Case Western Reserve University)
Adjunct Instructor
Josephine Ann Cialone, M.S. (Case Western Reserve University)
Adjunct Instructor
Doris E. Clements, M.S. (Florida State University)
Adjunct Instructor
Janice Davis, M.S. (Case Western Reserve University)
Adjunct Instructor
Sharon B. Doughten, M.S. (Kent State University)
Adjunct Instructor
M Jean B. Egan, M.S. (University of California - Berkeley)
Adjunct Instructor
Sharon Groh-Wargo, M.S. (Ohio State University)
Adjunct Instructor
Ann Fox Gulbransen, M.S. (Case Western Reserve University)
Adjunct Instructor
Mary Hoffman, B.S. (Michigan State University)
Adjunct Instructor
Carolyn Jenkins, M.S. (Ohio University)
Adjunct Instructor
Willie L. Lee, M.S. (University of Michigan)
Adjunct Instructor
Mary A. McGuckin, M.S. (Case Western Reserve University)
Adjunct Instructor
Carol A. McLaughlin, J.D. (Case Western Reserve University)
Adjunct Assistant Professor
Gloria Morgan, M.S. (Case Western Reserve University)
Adjunct Instructor
Anne Raguso, Ph.D. (Case Western Reserve University)
Adjunct Assistant Professor
Patricia K. Schulman, M.S. (Case Western Reserve University)
Adjunct Instructor
Virginia Stiver, M.S. (University of Tennessee)
Adjunct Instructor
Mary Ann Weber, M.S. (Case Western Reserve University)
Adjunct Assistant Professor
Janet B. Weiner, M.S. (Case Western Reserve University)
Adjunct Instructor
The undergraduate degree in nutrition is appropriate for students who wish to: (1) pursue graduate programs in nutritional biochemistry, molecular nutrition, dietetics, public health nutrition, or other biomedical sciences; (2) enter professional schools of dentistry, medicine, or nursing; (3) apply to dietetic internship or approved experience programs in order to prepare for the professional practice of dietetics; (4) pursue technical careers in the food or pharmaceutical industry. This major offers flexibility in course selection within a framework of general program requirements. The selection of courses depends on the student's choice of emphasis. Students wishing to qualify for admission to professional or graduate programs need to include specific courses considered prerequisites for admission. Students interested in applying to dietetic internship or experience programs must meet specific course requirements as established by the American Dietetic Association. Consult a department advisor in the freshman or sophomore year to plan the dietetics coursework.
Students may enroll in the nutritional biochemistry and metabolism major for the Bachelor of Arts degree in nutrition, and are required to complete the following courses:
- NTRN 201, 342, 363, 364, 452.
- NTRN Elective: 3 credits
- BIOC 307, 334.
- BIOL 110, 210, 211, 326. Human Physiology
- CHEM 105, 106, 113, 223, 224 (or 323, 324), 233, 234, 301, 302.
- MATH 125, 126.
- PHYS 115, 116, (or 205).
Students may enroll in the nutrition major for the Bachelor of Science degree in nutrition, and are required to complete the following courses:
- NTRN 201, 342, 343, 363, 364.
- NTRN Electives: 9 credits
- BIOL 110, 111, 205 (or equivalent), Human Physiology
- CHEM 105, 106, 113, 223.
- STAT 319 or MATH 125.
Students may enroll in the nutritional biochemistry and metabolism major for the Bachelor of Science degree in nutrition, and are required to complete the following courses:
- NTRN 201, 342, 363, 364, 452.
- NTRN Electives: 3 credits
- BIOC 307, 334.
- BIOL 110, 210, 211, 326, Human Physiology
- CHEM 105, 106, 113, 223, 233, 234, 301, 302.
- CMPS 131.
- MATH 121, 122, 223, 224.
- PHYS 120, 219, 220, (or 205).
The basic sequence for a minor program consists of NTRN 201, Nutrition (3), NTRN 343, Dietary Patterns (3), and NTRN 361, Depending on student interest and preparation, an additional 9 to 12 hours should be selected from the following:
- NTRN 202. Man's Food (2) or NTRN 342, Food Science (3)
- NTRN 328. Child Development and Health (3)
- NTRN 351. Food Service Systems Management(3)
- NTRN 363. Human Nutrition I (3)
- NTRN 364. Human Nutrition II (3)
- NTRN 365. Nutrition in Disease (3)
- NTRN 373. Community Nutrition (3)
- NTRN 388. Seminar in Nutrition (1-3)
Bachelor of Arts Degree in Nutrition:
FRESHMAN
Fall Semester
MATH 125. Mathematics I (4)
CHEM 105. Principles of Chemistry I (3)
BIOL 110. Principles of Biology (3)
Core Sequence II or III (3)
PHED 100. Physical Education (0)
ENGL 150. Expository Writing (3)
Spring Semester
MATH 126. Mathematics II (4)
CHEM 106. Principles of Chemistry II (3)
CHEM 113. Principles of Laboratory (2)
Core Sequence II or III (3)
NTRN 201. Nutrition (3)
PHED 100. Physical Education (0)
SOPHOMORE
Fall Semester
CHEM 223. Intro Organic Chemistry I (3)
CHEM 233. Organic Chemistry Laboratory (2)
PHYS 115. Introductory Physics I (4)
BIOL 340. Human Physiology (3)
Core Sequence II or III (3)
Spring Semester
CHEM 224. Intro Organic Chemistry II (3)
CHEM 234. Organic Chemistry Laboratory (2)
PHYS 116. Introductory Physics II (3)
Core Sequence II or III (3)
Elective (3)
JUNIOR
Fall Semester
NTRN 342. Food Science (3)
CHEM 301. Physical Chemistry I (3)
BIOC 307. General Biochemistry (4)
NTRN 363. Human Nutrition I (3)
Core Sequence IV (3)
Spring Semester
CHEM 302. Physical Chemistry II (3)
BIOC 334. Proteins and Enzymes (3)
NTRN 364. Human Nutrition II Vitamins (3)
Core Sequence IV (3)
Elective (3)
SENIOR
Fall Semester
BIOL 210. Cell Biology (3)
BIOL 211. Cell Biology Laboratory (2)
NTRN Elective (3)
Electives (6)
Spring Semester
BIOL 326, Genetics (3)
NTRN 452, Nutritional Biochemistry (3)
Electives (9)
FRESHMAN
Fall Semester
CHEM 105. Principles of Chemistry I (3)
ENGL 150. Expository Writing (3)
PSCL 101. General Psychology (3)
*MATH (3-4)
Core Sequence II or III or IV (3)
PHED 101. Physical Education Activities (0)
Spring Semester
CHEM 106. Principles of Chemistry Il (3)
CHEM 113. Principles of Chemistry Laboratory (2)
NTRN 201. Nutrition (3)
*MATH (3-4)
Core Sequence II or III or IV (3)
PHED 102. Physical Education Activities (0)
SOPHOMORE
Fall Semester
NTRN 342. Food Science (3)
BIOL 110. Principles of Biology (3)
CHEM 223. Introductory Organic Chemistry I (3)
*CHEM 233. Introductory Organic Chemistry Laboratory I (2)
STAT 319. Basic Statistics for the Social and Life Sciences I (3)
BIOL 111. Introduction to Experimental Biology Laboratory (2)
Spring Semester
NTRN 343. Dietary Patterns (3)
BIOL 205. Chemical Biology (3), or BIOC 301, Biochemistry (3), or
BIOC 307. General Biochemistry (4)
*CHEM 224. Introductory Organic Chemistry II (3)
*CHEM 234. Introductory Organic Chemistry Laboratory II (2)
Core Sequence II or III or IV (3)
JUNIOR
Fall Semester
NTRN 363. Energy, Protein, and Minerals (3)
Core Sequence II or III or IV (3)
Core Sequence II or III or IV (3)
Elective (3)
BIOL 340. Human Physiology (3)
Spring Semester
NTRN 364, Vitamins (3)
NTRN elective (3)
Core Sequence II or III or IV (3)
Electives (6)
SENIOR
Fall Semester
*BIOC (3)
NTRN elective (3)
Electives (9)
Spring Semester
*BIOL 343. Microbiology (3)
*BIOL 344. Laboratory for Microbiology (1)
NTRN elective (3)
Electives (6)
* Strongly recommended but not required.
FIRST YEAR
Fall Semester
ENGL 150. Expository Writing (3)
CHEM 105. Principles of Chemistry I (3)
CHEM 113. Principles of Chemistry Laboratory (2)
MATH 125. Mathemtaics I (4)
Core Sequence II (3)
Spring Semester
CHEM 106. Principles of Chemistry II (3)
MATH 126. Calculus II (4)
NTRN 201. Nutrition (3)
Core Sequence II and III (6)
SECOND YEAR
Fall Semester
BIOL 110. Principles of Biology (3)
CHEM 223. Introductory Organic Chemistry I (3)
CHEM 233. Introductory Organic Chemistry Laboratory I (2)
PHYS 115. Introductory Physics I (4)
Core Sequence III and IV (6)
Spring Semester
NTRN 343. Dietary Patterns (3)
CHEM 224. Introductory Organic Chemistry II (3)
CHEM 234. Introductory Organic Chemistry Laboratory (2)
PHYS 116. Introductory Physics II (3)
Core Sequence IV (3)
THIRD YEAR
Fall Semester
BIOC 307. General Biochemistry (4)
BIOL 340. Human Physiology (3)
STAT 319. Basic Statistics for the Social and Life Sciences I (3)
NTRN 342. Food Science (3)
Elective (3)
Spring Semester
BIOC 334. Proteins and Enzymes (3)
BIOL 343. Microbiology (3)
BIOL 344. Laboratory for Microbiology (2)
STAT 320. Basic Statistics for Social and Life Sciences II (3)
Electives (6)
FOURTH YEAR
Fall Semester
NTRN 433 Advanced Human Nutrition I (3)
BIOL 210. Cell Biology: Structure, Function, and Genetics (3)
EPBI 490. Epidemiology (3)
EVHS 401A. Biochemical Toxicology (1.5)
EVHS 401B. Microbiology (1.5)
Elective (3)
Spring Semester
NTRN 434. Advanced Human Nutrition II (3)
BIOL 326. Genetics (3)
EVHS 402B. Pharmacology (1.5)
EVHS 409. Principles of Toxicology (3)
Electives (3)
EVHS 402A. Risk Assessment (1.5)
FIFTH YEAR
Fall Semester
EVHS 504, Metabolism of Carcinogens (3)
NTRN 601 or EVHS 506, Independent Study (3)
Elective (6)
NTRN-EVHS 563. Seminar in Nutrition and Toxicology (1)
Spring Semester
NTRN-EVHS 562, Nutrition and Toxicology (3)
NTRN Elective (6)
EVHS 404. Somatic Cell Genetics (3)
See Nutrition listing in the School of Medicine section of this bulletin.
Nutrition (NTRN)
NTRN 201. Nutrition (3).
The nutrients, their functions, food sources, and factors affecting human needs throughout life.
NTRN 202. Man's Food (2).
Introduction to basic principles of the chemical, physical, and biological aspects of food; properties of food constituents; their interactions in food processing; nutritional quality: acceptance; and safety.
NTRN 328. Child Development And Health (3).
Growth and development of the child from prenatal to adult life. Individuality, maturation, and biological needs.
NTRN 342. Food Science (3).
Chemical, physical, and biological properties of food constituents and their interactions in food preparation and processing; practical application of processing methods and their effect on nutritional quality and acceptability. Laboratory and lecture. Prerequisite: CHEM 106.
NTRN 343. Dietary Patterns (3).
An examination of the food supply in the United States as it is affected by production, processing, marketing, government programs, regulations, and consumer selection. Nutritional evaluation of diets planned for, or selected by, individuals and groups of different ages, cultures, regions, and socioeconomic status. Use of the computer in dietary evaluation.
NTRN 351. Food Service Systems Management (3).
The application of organizational theory and skills in the preparation and service of quantity food. Laboratory experiences in professional food services are included. Prerequisite: consent of instructor.
NTRN 352. Quantity Food Production (3).
Quality control in the purchase, preparation, and service of food in the food service system. Prerequisite: NTRN 202 or 342 or consent of instructor.
NTRN 360. Guided Study in Nutrition Practice (1-3).
Methods and skills for provision of nutrition care, including interviewing and counseling, standards of professional practice, and quality assurance. Prerequisite: NTRN 363 or 433 or consent.
NTRN 361. Introduction to Nutrition Science Literature (1).
Critical analysis of research reports in nutrition, food science, and food service systems administration.
NTRN 363. Human Nutrition I: Energy, Protein, and Minerals (3).
Chemical and physiological properties of specific nutrients, including interrelationships and multiple factors, in meeting nutritional needs throughout the life cycle. Prerequisite: One or two semesters of organic chemistry and physiology; NTRN 201 or equivalent.
NTRN 364. Human Nutrition II: Vitamins (3).
(Continuation of NTRN 363.) Chemical and physiological properties of vitamins, including interrelationships and multiple factors, in meeting nutritional needs throughout the life cycle. Prerequisite NTRN 363 or consent of instructor.
NTRN 365. Nutrition in Disease (3).
Application of nutrition principles to the problems of diet in disease. Prerequisite: NTRN 363 or biochemistry.
NTRN 371. Special Problems (1-3).
Independent reading, research, or special projects supervised by a member of the nutrition faculty. Prerequisite: Junior or senior standing and approval by supervising professor before registration.
NTRN 372. Special Problems (1-3).
Independent reading, research, or special projects supervised by a member of the nutrition faculty. Prerequisite: Junior or senior standing and approval by supervising professor before registration.
NTRN 373. Introduction to Community Dietetics (3).
Development of a framework of the knowledge skills, and perspectives necessary to address community nutrition activities. Prerequisite consent of instructor.
NTRN 382. Clinical Experience (6).
Application of principles of management to the food service system. Advanced experiences in clinical and community settings. Prerequisite: consent of instructor.
NTRN 384. Community Experience (6).
Responsibility for comprehensive nutritional care in community settings. Prerequisite: NTRN 382.
NTRN 386. Independent Study in Community Dietetics (3).
Prerequisite: consent of instructor.
NTRN 387. Seminar in Advanced Dietetics (3).
Integration of the components of nutritional care management. Corequisite: NTRN 384.
NTRN 388. Seminar in Nutrition (1-3).
In-depth analysis of selected topics related to nutrition in the life cycle and to professionalism. Prerequisite: consent of instructor.
NTRN 390. Undergraduate Research (3-9).
Guided laboratory research in nutritional biochemistry or molecular nutrition under the sponsorship of a nutrition faculty member. Prerequisite: Written consent of department chairperson.
NTRN 399. Senior Project (3).
Formal investigation of a topic in nutrition culminating in a paper and oral presentation. Requires definition of a problem, evaluation of the scientific literature, and delineation of problem-solving approaches. Prerequisites: 21 hours of nutrition and consent of supervising instructor.
See School of Medicine.
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