Department of Nutrition

• Department of Nutrition
  • FACULTY
  • ASSOCIATE FACULTY
  • UNDERGRADUATE PROGRAMS
    • Major Programs
    • Nutrition
    • Nutritional Biochemistry and Metabolism
  • MINOR PROGRAMS
  • UNDERGRADUATE COURSES
  • GRADUATE COURSES
  • NUTRITIONAL BIOCHEMISTRY AND METABOLISM MAJOR

Department of Nutrition

2123 Abington Road, Room 201
368-2440; Fax 368-6644
Dr. Henri Brunengraber

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, professional study in dietetics, public health nutrition, medicine, dentistry, or nursing. Graduate programs emphasize dietetics, public health nutrition, nutritional biochemistry, and molecular nutrition.

The Department of Nutrition offers programs leading to the following: Bachelor of Science in Nutrition degree, Bachelor of Arts degree in nutrition, Bachelor of Arts degree in nutritional biochemistry and metabolism, Bachelor of Science degree in nutritional biochemistry and metabolism, Integrated Bachelor of Science and Master of Science (B.S./M.S.) degrees 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. Specialty programs are available in areas such as maternal and child nutrition or gerontology. The specialty is in addition to the basic graduate degree.

Special announcements describing the various programs and providing additional information are available from the department.

FACULTY

Henri Brunengraber, M.D., Ph.D. (Universite de Liege)

Edith Lerner, Ph.D. (University of Wisconsin - Madison)

Margaret M. Cicirella, M.S. (Case Western Reserve University)

Karen M. Fiedler, Ph.D. (University of Tennessee)

Jacob E. Friedman, Ph.D. (Kent State University)

Maria Hatzoglou, Ph.D. (University of Athens)

Janos Kerner, Ph.D. (Hungarian Academy of Sciences)

Janice Neville, D.Sc. (University of Pittsburgh)

Isabel M. Parraga, Ph.D. (Case Western Reserve University)

Grace J. Petot, M.S. (Case Western Reserve University)

Kou-Yi Tserng, Ph.D. (Illinois at Chicago)

ASSOCIATE FACULTY

SECONDARY APPOINTMENTS

Saul Genuth, M.D. (Case Western Reserve University)

Richard W. Hanson, Ph.D. (Brown University)

Douglas S. Kerr, M.D., Ph.D. (Case Western Reserve University)

Bernard Landau, Ph.D., M.D. (Harvard)

Anthony Tavill, M.D. (Manchester-England)

Isaiah Wexler, M.D. (New York University School of Medicine), Ph.D. (Case Western Reserve University)

ADJUNCT/CLINICAL APPOINTMENTS

Phyllis Allen, M.S. (Case Western Reserve University)

Linda Broda, M.S. (Case Western Reserve University)

Ellen Calogeras, M.S. (University of North Carolina-Chapel Hill)

Josephine Ann Cialone, M.S. (Case Western Reserve University)

Doris E. Clements, M.S. (Florida State University)

Janice Davis, M.S. (Case Western Reserve University)

Sharon B. Doughten, M.S. (Kent State University)

M. Jean B. Egan, M.S. (University of California - Berkeley)

Sharon Groh-Wargo, M.S. (Ohio State University)

Willie L. Lee, M.S. (University of Michigan)

Barbara McBee, M.S. (Case Western Reserve University)

Mary A. McGuckin, M.S. (Case Western Reserve University

Carol A. McLaughlin, J.D. (Case Western Reserve University)

Anne Raguso, Ph.D. (Case Western Reserve University)

Patricia K. Schulman, M.S. (Case Western Reserve University)

Donna Skoda, M.S. (Case Western Reserve University)

Beth Spinks, M.S. (Ohio State University)

Virginia Stiver, M.S. (University of Tennessee)

Susan Thom, M.S. (Case Western Reserve University)

Mary Ann Weber, M.S. (Case Western Reserve University)

Janet B. Weiner, M.S. (Case Western Reserve University)

UNDERGRADUATE PROGRAMS

Major Programs

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 internships 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 students 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. A department advisor should be consulted in the freshman or sophomore year to plan the dietetics coursework.

Nutrition

Bachelor of Science degree requires the completion of the Arts and Sciences General Education Requirements (GER), PHED 101, 102, and the following courses:

Bachelor of Arts degree requires the completion of the Arts and Sciences GER, PHED 101, 102, and the following courses:

Nutritional Biochemistry and Metabolism

Bachelor of Arts degree requires the completion of the Arts and Sciences GER, PHED 101, 102, and the following courses:

Bachelor of Science degree requires the completion of the Arts and Sciences core, PHED 101, 102, and the following courses:

MINOR PROGRAMS

The basic sequence for a minor program consists of NTRN 201, Nutrition (3); NTRN 343, Dietary Patterns (3); and an additional 9 to 12 hours of nutrition courses, selected with the guidance of an advisor.

Integrated Bachelor of Science and Master of Science (B.S./ M.S.) in Nutrition and Toxicology

The integrated degree program may be completed in 10 semesters and requires the completion of the Arts and Sciences GER, PHED 101, 102 and the following courses:

Nutrition (NTRN)

UNDERGRADUATE COURSES

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 & Health, 3

Growth and development of the child from prenatal through adolescence, including 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 and practical application of processing methods and their effect on nutritional quality and acceptability. Laboratory and lecture.

Prerequisite: CHEM 106

NTRN 343, Dietary Patterns, 3

Examination of the food supply in the United States as it is affected by production, processing, marketing, government programs, regulation, and consumer selection. Nutritional evaluation of dietaries planned for, or selected by, individuals and groups of different ages, cultures, regions and socio-economic 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 experience in professional food services are included. Prerequisite: Nutrition major or consent of instructor.

NTRN 360, Guided Study in Nutrition Practice, 2-3

Methods for the provision of nutrition services to individuals and groups. Principles of professional practice including ethics, standards, and regulatory issues.

Prerequisite: NTRN 363 or NTRN 433

NTRN 363, Human Nutrition I: Energy, Protein, Minerals, 3

Chemical and physiological properties of specific nutrients, including interrelationships and multiple factors, in meeting nutritional needs throughout the life cycle. One or two semesters of organic chemistry and physiology required.

Prerequisite: NTRN 201

NTRN 364, Human Nutrition II: Vitamins, 3

Chemical and physiological properties of vitamins, including interrelationships and multiple factors, in meeting nutritional needs throughout the life cycle. Consent of instructor required.

Prerequisite: NTRN 363

NTRN 365, Nutrition in Disease, 3

Application of nutrition principles to the problems of diet in disease. Some biochemistry required.

Prerequisite: NTRN 363

NTRN 371, Special Problems, 1-3

Independent reading, research or special projects supervised by a member of the nutrition faculty.

NTRN 372, Special Problems, 1-3

Independent reading, research, or special projects supervised by a member of the nutrition faculty.

NTRN 390, Undergraduate Research, 3-9

Guided laboratory research in nutritional biochemistry or molecular nutrition under the sponsorship of a nutrition faculty member. Written consent of faculty sponsor required.

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. Twenty-one hours of nutrition and consent of supervising instructor required.

GRADUATE COURSES

See School of Medicine.

COLLEGE OF ARTS AND SCIENCES
BACHELOR OF SCIENCE DEGREE IN NUTRITION:
HUMAN NUTRITION MAJOR

* Strongly recommended but not required.

NUTRITIONAL BIOCHEMISTRY AND METABOLISM MAJOR

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