• NDFS 6500: Food Analysis

  4.00 Credits

  Utah State University

  
  Application and theory of physical, chemical, and instrumental techniques for determination of composition and quality of food. Prerequisite/Restriction: NDFS 6560/NDFS 5560. Cross-listed as: NDFS 5500.
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• NDFS 6510: Food Laws and Regulations

  3.00 Credits

  Utah State University

  
  This course provides background of federal/state laws and regulations and case law history affecting food production, processing, packaging, marketing, and distribution of food products.
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• NDFS 6520: Current Issues in the Regulation of Food and Dietary Supplements

  3.00 Credits

  Utah State University

  
  This course explores current issues in the regulation of food composition, dietary supplements, safety and health claims in the United States, focusing on micronutrient supplementation/fortification and novel food ingredients. Additional coursework is required for those enrolled in the graduate-level course. Crosslisted as: NDFS 5520 Prerequisite: NDFS 1020
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• NDFS 6530: Food Packaging and Labeling

  3.00 Credits

  Utah State University

  
  This course covers the examination of modern packaging options and current U.S. federal regulations. It emphasizes chemical, physical, and antimicrobial characteristics of packaging systems, federal labeling rules, and the regulatory status of packaging materials.
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• NDFS 6540: Introduction to Epidemiology and Biostatistics

  3.00 Credits

  Utah State University

  
  This course presents basic epidemiology concepts and statistical methods in a broad range of medical or public health problems. The course emphasizes the use of these methods and the interpretation of results using clinical and translational science applications. Prerequisite Recommendations: Previous exposure to elementary algebra and introductory statistics is helpful, as is familiarity with Microsoft Excel Prerequisites: This course is open to MPH Nutrition and Veterinary Public Health students and students from other graduate programs with permission from the instructor.
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• NDFS 6550: Public Health Policy and Advocacy

  3.00 Credits

  Utah State University

  
  This course provides an overview of the role of advocacy and policy to advance programs, regulations, and laws that protect the health of the public. Students explore the policymaking process and current issues in public health advocacy and policy.
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• NDFS 6560: Food Chemistry

  4.00 Credits

  Utah State University

  
  Chemical structure, properties, reactions, and interactions of the important chemical constituents of food. Prerequisite/Restriction: CHEM 3700 and CHEM 3710, or NDFS 3070. Cross-listed as: NDFS 5560.
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• NDFS 6570: Communication Techniques in Dietetics

  3.00 Credits

  Utah State University

  
  This course covers theory and application of effective communication for dietetics professionals. Students learn translation of research for a variety of audiences, effective public speaking, impactful social and print media creation along with business communication for food and nutrition organizations. Registration Restriction(s): Admission to the Dietetics Administration - MDA program or instructor permission Repeatable for credit: No Grade Mode: Standard
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• NDFS 6580: Application of Research Principles in Dietetics

  3.00 Credits

  Utah State University

  
  This course covers principles and application of the nutrition research process including research ethics, study design, data collection, analysis and interpretation, and results dissemination for both qualitative and quantitative research. Students practice oral and written communication of research findings. Registration Restriction(s): Admission to the Dietetics Administration - MDA program or instructor permission Repeatable for credit: No Grade Mode: Standard
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• NDFS 6600: Current Topics in Obesity

  3.00 Credits

  Utah State University

  
  This course covers current and emerging topics in obesity research. Students learn how to evaluate scientific papers, ask critical questions, and find research-based answers while becoming familiar with current research and seminal papers in the area of obesity. Repeatable for credit: No Grade Mode: Standard
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