This is an archived copy of the 2022-23 guide. To access the most recent version of the guide, please visit http://guide.berkeley.edu.
Overview
The research and curriculum of the Department of Nutritional Sciences and Toxicology address the experimental biology of nutrients, phytochemicals, and diet-borne toxicants; using the techniques of modern biology and chemical analyses to understand the relationships among diet, the metabolic genome, and optimal health/chronic disease. Our goals are to determine the molecular mechanisms of diet's effects on health and the contribution of individual genotype to dietary responses and disease risk. This approach of metabolic biology will provide detailed insight into the impact of diet on human health and chronic disease risk. We seek to translate lab and model systems data to human physiology and to provide outreach through cooperative extension.
Undergraduate Program
Nutritional Sciences: Physiology and Metabolism Major
Nutritional Sciences: Toxicology Major, Minor
Nutritional Sciences: Dietetics Major
Nutritional Sciences Minor
Graduate Program
Metabolic Biology MS, PhD
Courses
Nutritional Sciences and Toxicology
Terms offered: Fall 2023, Summer 2023 Second 6 Week Session, Fall 2022
This course focuses on relationships between diet and health, and responses of the human body to diet and food components, including macro and micro nutrients, water, phytochemicals, and alcohol. This course also provides an overview of the interplay between nutrients and physiological and behavioral responses. Lectures, which address contributions of diet to optimal health or disease risk, are based on current nutritional, biochemical, and medical knowledge. Goals include enabling students to make informed decisions about their nutritional needs and current issues concerning nutrition.
Introduction to Human Nutrition: Read More [+]
Rules & Requirements
Credit Restrictions: Students will receive no credit for NUSCTX 10 after completing NUTRSCI 10, NUTRSCI S10X, or NUSCTX 10S. A deficient grade in NUSCTX 10 may be removed by taking NUSCTX 10S.
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture and 1 hour of discussion per week
Summer:
6 weeks - 6 hours of lecture and 1.5 hours of discussion per week
8 weeks - 4 hours of lecture and 2 hours of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Terms offered: Spring 2023, Spring 2022, Spring 2021
The course will center on how the body processes nutrients, as well as other components of diet such as water, alcohol, and plant constituents. We will explore how these processes can have a lasting effect on our health and behavior. Students will gain a general understanding of basic human nutrition, how key biological, physical, social and psychological factors affect how we eat. The goal is that students gain sufficient knowledge to be able to make informed dietary choices based on individual nutritional needs, and to understand how these choices can have a long lasting impact on one's life. The lecture will be delivered in two modalities 1) In-person lectures 2) Lectures will be streamed and recorded for viewing later.
Introduction to Human Nutrition: Managing Life: Read More [+]
Rules & Requirements
Credit Restrictions: Students will receive no credit for NUSCTX 10S after completing NUSCTX 10. A deficient grade in NUSCTX 10S may be removed by taking NUSCTX 10.
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Aponte
Introduction to Human Nutrition: Managing Life: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Discussion of principles for the evaluation of toxic hazard of natural and man-made substances present in the environment, the workplace, food, drink, and drugs. The bases for species selectivity, individual variations in sensitivity and resistance, and the combined effects of toxic agents will be addressed. Issues related to the impact of toxic agents in modern society will be emphasized.
Introduction to Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Open to students pursuing science and non science majors
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructors: Vulpe, Nomura, Wang
Terms offered: Fall 2023, Spring 2023, Fall 2022
Food insecurity is broadly defined as having unreliable access to adequate foods resulting in disrupted eating patterns or reduced food intake due to a lack of money and other resources for food. NST 20 will improve nutrition-related behaviors and support students in need of improving their food security status. Students whom have limited cooking and food preparation experience will acquire foundational nutrition knowledge and basic cooking skills to be able to prepare healthful and affordable meals in consideration of existing factors, such as: food availability; food budgeting; and time management.
Personal Food Security and Wellness: Read More [+]
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of lecture and 2 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Terms offered: Fall 2023, Spring 2023, Fall 2022
The Freshman Seminar Program has been designed to provide new students with the opportunity to explore an intellectual topic with a faculty member in a small-seminar setting. Freshman seminars are offered in all campus departments, and topics vary from department to department and semester to semester.
Freshman Seminar: Read More [+]
Rules & Requirements
Repeat rules: Course may be repeated for credit when topic changes.
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: The grading option will be decided by the instructor when the class is offered. Final Exam To be decided by the instructor when the class is offered.
Instructor: Chang
Formerly known as: Nutritional Sciences 24
Terms offered: Summer 2023 Second 6 Week Session, Summer 2021 First 6 Week Session, Summer 2020 Second 6 Week Session
A survey course of nutrition with an emphasis on the relationships among diet, physical activity, and health; exploration of the changes in the metabolism of carbohydrates, lipids, protein and water; discussion of the function of vitamins and minerals; practical application of evidence- based dietary recommendations for common sports and varying physical intensities.
Sports Nutrition: Read More [+]
Rules & Requirements
Prerequisites: None
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture per week
Summer:
6 weeks - 9 hours of lecture per week
8 weeks - 6 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Deegan
Terms offered: Spring 2019, Fall 2016, Spring 2016
Study of special topics in nutritional sciences that are not covered in depth in regular courses.
Directed Group Study: Read More [+]
Rules & Requirements
Prerequisites: Lower division standing and consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-3 hours of directed group study per week
Summer:
6 weeks - 3-8 hours of directed group study per week
8 weeks - 2-6 hours of directed group study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Offered for pass/not pass grade only. Final exam not required.
Formerly known as: Nutritional Sciences 98
Terms offered: Fall 2023, Fall 2022, Fall 2021
Delivery of nutrients from foods to mammalian cells; major metabolic pathways; function of nutrients in energy metabolism, nitrogen and lipid metabolism, structural tissues and regulation; essentiality, activation, storage, excretion, and toxicity of nutrients.
Nutrient Function and Metabolism: Read More [+]
Rules & Requirements
Prerequisites: Required: Bio 1A, Recommended: MCB 32 and 102
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructors: Sul, Chen
Terms offered: Spring 2023, Spring 2022, Spring 2021
This nutrition course with an anthropological perspective examines why we eat what we eat by addressing environmental, socio-economic, political, cultural, and personal components of the human diet. Cuisines from a sampling of countries and regions are discussed.
Food, Culture, and the Environment: Read More [+]
Rules & Requirements
Prerequisites: 10 recommended
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture per week
Summer: 6 weeks - 5 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Terms offered: Prior to 2007
This course will broadly address the historical, ecological, socioeconomic, biological, political, cultural, and personal components of the human diet in addition to nutrition problems, programs, and consumer protection. It is a nutrition course with an anthropological slant that examines why we eat what we eat and contributes to the pursuit of multidisciplinary degrees in nutrition policy and planning. As an American Cultures course, we will also discuss cuisines from a variety of different countries and regions, with a specific focus on those in America, and examine how race and ethnicity affect diet, food access, and relationship with food. Introduction to Human Nutrition (NST10) is recommended as a prerequisite.
Human Food Practices AC: Read More [+]
Rules & Requirements
Prerequisites: Nutritional Sciences and Toxicology 10 (Recommended)
Requirements this course satisfies: Satisfies the American Cultures requirement
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Summer: 8 weeks - 4 hours of lecture and 2 hours of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Rasmussen
Terms offered: Summer 2023 8 Week Session, Summer 2022 8 Week Session, Summer 2021 8 Week Session
This course will broadly address the historical, ecological, socioeconomic, biological, political, and cultural environments impacting the human diet in addition to nutrition problems, programs, and consumer protection. It is a nutrition course with an anthropological slant that examines why we eat what we eat and contributes to the pursuit of multidisciplinary degrees in nutrition policy and planning. As an American Cultures course, we will discuss cuisines from a variety of different countries and regions, with a specific focus on those in America, and examine how race and ethnicity affect diet, food access, and the human relationship with food.
Food, Culture, and the Environment AC: Read More [+]
Rules & Requirements
Prerequisites: Nutritional Sciences and Toxicology 10 (Recommended)
Requirements this course satisfies: Satisfies the American Cultures requirement
Hours & Format
Summer: 8 weeks - 4 hours of web-based lecture and 0 hours of web-based discussion per week
Online: This is an online course.
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Rasmussen
Terms offered: Summer 2023 10 Week Session, Summer 2022 10 Week Session
Studies consistently demonstrate that the Mediterranean dietary pattern reduces risk of chronic disease and adherence rates are higher compared to other diets prescribed to promote health. More recently, the Mediterranean diet is highlighted as a diet with a relatively lower environmental impact. This course will examine the key elements of the Mediterranean diet, compare different types of Mediterranean diets, and discuss how beneficial aspects of this diet are found around the world. Additionally, students in this course will study food systems through specific ingredients produced on the beautiful and culturally rich island of Chios, Greece, where the course is based.
Mediterranean Nutrition and Food System: Read More [+]
Hours & Format
Summer: 4 weeks - 6 hours of lecture, 12 hours of discussion, and 4 hours of fieldwork per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Rasmussen
Terms offered: Fall 2023, Fall 2022, Fall 2021
Evaluation of the chemical, physical, functional, and nutritional properities of foods. Emphasis on how these properties, and prepration, processing, and storage, influence quality characteristics of food products.
Introduction and Application of Food Science: Read More [+]
Rules & Requirements
Prerequisites: Molecular and Cell Biology 102 (may be taken concurrently), or consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Rasmussen
Terms offered: Fall 2022, Fall 2021, Fall 2020
Experimental evaluation of the chemical, physical, functional, and nutritional properties of foods, and the changes occuring during preparation that affect quality characteristics of food products.
Application of Food Science Laboratory: Read More [+]
Rules & Requirements
Prerequisites: 108A or concurrent enrollment
Hours & Format
Fall and/or spring: 15 weeks - 3.5 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Reaver
Terms offered: Fall 2022, Fall 2021, Fall 2020
A comprehensive survey of the principles of modern toxicology and their applications in evaluating the safety of foods, additives and environmental contaminates. Mechanisms of metabolic activation, detoxification, gene regulation, and selective toxicity are emphasized.
Toxicology: Read More [+]
Rules & Requirements
Prerequisites: BIOLOGY 1A, 1AL, and Chemistry 3B (or equivalent courses)
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructors: Wang, Nomura
Terms offered: Spring 2018, Spring 2017, Spring 2016
Chemical composition of pesticides and related compounds, their mode of action, resistance mechanisms, and methods of evaluating their safety and activity.
Pesticide Chemistry and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Introductory courses in organic chemistry and biology, or consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Casida
Also listed as: ESPM C148
Terms offered: Spring 2022, Spring 2021, Spring 2020
Basic principles and quantitative aspects of drug action and risk/benefit as applied to the discovery, design, and development of human therapeutics. The course will highlight the importance of integrating pharmacology, toxicology, and pharmacokinetics to create effective and safe treatments for human disease. Special emphasis will be placed on pharmacogenomics and variation in individual response.
Principles of Drug Action: Read More [+]
Rules & Requirements
Prerequisites: 110, and Molecular and Cell Biology 102
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Johnson
Terms offered: Fall 2023, Spring 2012, Spring 2011
This course will be to provide the tools necessary to begin the processes of understanding the interplay between our physiological needs for food and the external factors affecting our behavior that can override our body's needs. We will cover some basic concepts of nutrient metabolism, that relates to our physiology which is affected by environmental and social factors. Broad areas included will be: The importance of food as energy, Gut-brain axis and food intake regulation, Self -induced restrictive eating behavior and semi starvation, Programing of eating patterns, and the use of nutrients as a drug.
Eating Behavior and Disordered Eating: Read More [+]
Rules & Requirements
Prerequisites: NUSCTX 10 or NUSCTX 10S recommended but not required
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Alternative to final exam.
Instructor: Aponte
Terms offered: Spring 2023, Spring 2022, Spring 2021
Introducing the use of bioinformatics tools useful in linking the molecular structure of chemicals to the toxicity they induce in biological systems. Discussions on the highly interactive process of collecting, organizing, and assimilating chemistry and toxicology information - and the use of computer programs to visualize, browse, and interpret this information to discover chemical structure-toxicity correlations. The importance of these concepts in drug discovery and development and food safety will be emphasized.
Computational Toxicology: Read More [+]
Rules & Requirements
Prerequisites: BIOLOGY 1A, 1AL, and Chemistry 3B (or equivalent courses).NST 110 also recommended
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Johnson
Terms offered: Spring 2023, Spring 2022, Spring 2021
Principles of organization and management applied to institutional food service systems: production and delivery systems, management of resources, quality assurance, equipment, layout, marketing, personnel management, fiscal management. Laboratory experiences, projects and field work in institutional situations.
Food Systems Organization and Management: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 3 hours of fieldwork per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Rasmussen
Terms offered: Spring 2023, Spring 2022, Spring 2021
This course will focus on communicating nutrition messages through nutrition education and nutrition counseling. Students will develop and implement theory-based nutrition education interventions and conduct mock counseling sessions for various populations and conditions. Strategies for effective nutrition instruction, counseling, and behavior change will be discussed.
Nutrition Education and Counseling: Read More [+]
Rules & Requirements
Prerequisites: 161A and 161B or concurrent enrollment in these courses. Dietetic majors only
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: McCoin
Terms offered: Spring 2023, Spring 2022, Spring 2021
The physiological bases of human nutrient homeostasis and common disorders resulting from over and under nutrition will be discussed with a specific focus on macronutrients. Topics related to nutrient deficiency and excess will include adaptation to starvation and the effects of caloric restriction on life-span, obesity and its complications, lipoprotein metabolism and cardiovascular disease, as well as a detailed discussion of the causes, disease mechanisms, and treatment of diabetes mellitus.
Metabolic Bases of Human Health and Diseases: Read More [+]
Rules & Requirements
Prerequisites: Required: Bio 1A, Recommended: MCB 102 or 103
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructors: Stahl, Napoli
Terms offered: Fall 2022, Fall 2021, Fall 2020
This fall course serves as the first of a two part series that addresses the nutritional component of treating disease. The Nutrition Care Process of the Academy of Nutrition and Dietetics provides the framework for nutritional status assessment, diagnosis, nutrition intervention, and evaluation. Disease pathophysiology, diagnosis, medical and pharmacological treatments, and nutritional therapies for prevention and treatment are explored for conditions common throughout the lifecycle. The first part focuses on cardiovascular disease. Additional diseases are addressed in 161B in the spring semester. This course will provide an opportunity to apply knowledge of MNT through case studies and various activities.
Medical Nutrition Therapy: Read More [+]
Rules & Requirements
Prerequisites: 103 and 160
Hours & Format
Fall and/or spring: 15 weeks - 4 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: McCoin
Terms offered: Spring 2023, Spring 2022, Spring 2021
This is the second course of a two part series that is a continuation of addressing nutrition as a component of disease treatment. The Nutrition Care Process will be applied and disease pathophysiology, diagnosis, medical and pharmacological treatments and nutritional therapies for prevention and treatment will be explored for various disease states.
Medical Nutrition Therapy II: Read More [+]
Rules & Requirements
Prerequisites: Nutritional Science and Toxicology 103, 160, and 161A, or consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 4 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Terms offered: Fall 2022, Fall 2021, Fall 2020
This course addresses basic nutrition in the context of the community. It explores nutrition programs that serve various segments of the population and the relationships of these programs to nutrition policy at the local, national, and international levels. Community assessment is used as the basis for program planning, implementation, and evaluation. The specific needs of population groups (infants, children, women, and the elderly) are considered and questions of food security are investigated.
Nutrition in the Community: Read More [+]
Rules & Requirements
Prerequisites: 10 recommended; upper division standing required
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Henderson
Terms offered: Fall 2023, Spring 2023, Fall 2022
Basic principles and techniques used in human and animal nutrition research. Students design, execute, and analyze experiments.
Experimental Nutrition Laboratory: Read More [+]
Rules & Requirements
Prerequisites: Nutritional Sciences and Toxicology 103 and a course in statistics
Credit Restrictions: Students will receive no credit for Nutritional Sciences and Toxicology 170 after taking Nutritional Science and Toxicology 171 or Nutritional Sciences 171. A deficient grade in Nutritional Sciences 170 may be removed by taking Nutritional Sciences and Toxicology 170.
Hours & Format
Fall and/or spring: 15 weeks - 8 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam not required.
Instructor: Leitman
Terms offered: Fall 2019, Fall 2018, Fall 2017
Basic principles and techniques used in human and animal nutrition and toxicology research. Students design, execute, and analyze experiments.
Nutrition and Toxicology Laboratory: Read More [+]
Rules & Requirements
Prerequisites: Nutritional Sciences and Toxicology 110
Credit Restrictions: Students will receive no credit for Nutritional Sciences and Toxicology 171 after taking Nutritional Sciences and Toxicology 170 or Nutritional Sciences 170. A deficient grade in Nutritional Sciences 171 may be removed by taking Nutritional Sciences and Toxicology 171.
Hours & Format
Fall and/or spring: 15 weeks - 8 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Leitman
Terms offered: Fall 2023, Spring 2023, Fall 2022
Students will be asked to prepare an oral and written report on a topic selected from the current research literature in nutritional sciences.
Introduction to Research in Nutritional Sciences: Read More [+]
Rules & Requirements
Prerequisites: 103
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam not required.
Formerly known as: Nutritional Sciences 190
Introduction to Research in Nutritional Sciences: Read Less [-]
Terms offered: Fall 2021, Fall 2020, Fall 2019
This seminar course explores the professional roles and responsibilities of dietitians as well as career opportunities within the field. Current issues in the practice of dietetics will be discussed. Students will do research and present an oral report to the class. Each student will begin to develop his or her professional portfolio.
Junior Seminar in Dietetics: Read More [+]
Rules & Requirements
Prerequisites: Upper division standing and consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Terms offered: Spring 2022, Spring 2021, Spring 2020
Students will be asked to prepare an oral and written report on a topic selected from the current research literature in toxicology.
Introduction to Research in Toxicology: Read More [+]
Rules & Requirements
Prerequisites: 110 or consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Instructor: Kubo
Formerly known as: Nutritional Sciences 193
Terms offered: Spring 2023, Spring 2022, Spring 2021
This course will cover the changes that are occurring in the field of dietetics. Students will explore revisions of the national nutritional standards and guidelines, issues related to complementary and alternative nutrition practices, the area of genomics as it is expected to affect practice, professional ethics in the changing health care environment, reimbursement for professional services, legislation related to the field of dietetics, and other emerging issues.
Senior Seminar in Dietetics: Read More [+]
Rules & Requirements
Prerequisites: Upper division standing and consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam required.
Terms offered: Spring 2018, Fall 2016, Spring 2016
Supervised independent honors research specific to aspects of the Nutritional Science and Toxicology major, followed by an oral presentation, and a written report.
Honors Research: Read More [+]
Rules & Requirements
Prerequisites: Upper division standing and minimum GPA. See CNR Honors website for current minimum GPA. http://nature.berkeley.edu/site/honors_program.php
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 12 hours of independent study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Letter grade. Final exam not required.
Formerly known as: Nutritional Sciences H196
Terms offered: Summer 2023 10 Week Session, Summer 2022 10 Week Session, Fall 2016
Supervised experience in off-campus organizations relevant to specific aspects of foods and nutritional sciences. Regular individual meetings with faculty sponsor and written reports required.
Field Study in Food and Nutritional Sciences: Read More [+]
Rules & Requirements
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-4 hours of fieldwork per week
Summer:
6 weeks - 1-9 hours of fieldwork per week
8 weeks - 1-7 hours of fieldwork per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Offered for pass/not pass grade only. Final exam not required.
Formerly known as: Nutritional Sciences 197
Terms offered: Fall 2022, Fall 2020, Spring 2020
Study of special topics in food science or nutrition that are not covered in depth in regular courses.
Directed Group Study: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-3 hours of directed group study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Offered for pass/not pass grade only. Final exam not required.
Formerly known as: Nutritional Sciences 198
Terms offered: Fall 2021, Fall 2017, Fall 2016
Upper division laboratory and independent research under the direction of a faculty supervisor. Written report required upon completion of the project.
Supervised Independent Study and Research: Read More [+]
Rules & Requirements
Prerequisites: Upper division standing and consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 0 hours of independent study per week
Summer:
6 weeks - 1-3 hours of independent study per week
8 weeks - 1-3 hours of independent study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Undergraduate
Grading/Final exam status: Offered for pass/not pass grade only. Final exam not required.
Formerly known as: Nutritional Sciences 199
Terms offered: Spring 2011, Spring 2010, Spring 2009
Critical analysis of concepts and research methods relating to nutritional metabolism and its regulation in intact organisms is studied. Areas covered include the basis of nutrient requirements and nutritional assessment, integration of metabolic pathways, research techniques, nutritional diseases, and specific topics such as calcium, vitamins, and trace elements.
Advanced Organismal Nutrition and Metabolism: Read More [+]
Rules & Requirements
Prerequisites: 103, 160, and Molecular and Cell Biology 102 or equivalent
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Instructor: Hellerstein
Formerly known as: Nutritional Sciences 200
Terms offered: Not yet offered
This Course will provide a graduate-level view of metabolism spanning the physiological, biochemical and molecular aspects of metabolic homeostasis. The course will emphasize four areas:
history of metabolism research across primarily mammalian species; past and current available methodological tools to understand metabolism; established and emerging principles of metabolic regulation, with lessons learned from classic physiological and biochemical investigations, isotope tracing and modern molecular techniques and the clinical assessment of metabolism and targeting of metabolic regulation/signaling, including the therapeutic application of diet, pharmaceuticals, cell therapies, tissue culture/engineering, and genetic medicine.
Metabolic Regulation: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Formerly known as: Nutritional Sciences 201
Terms offered: Not yet offered
The course will begin by discovering the science of foods; the functional role of foods as ingredients; and the impact on food quality, acceptability and compatibility as measured by sensory evaluation methods. Students will then integrate their knowledge of chemistry and food science by modifying recipes for wellness and disease prevention and management. Students will explore food preparation techniques and world cuisines to further their appreciation of foods, eating patterns, and food trends across cultures.Students will apply principles of food safety and sanitation to the procurement, storage and production of foods.This course is designed to prepare MNSD students for supervised practice internships and a career as a registered dietit
Foods: Read More [+]
Objectives & Outcomes
Course Objectives: Applies an understanding of complementary and integrative nutrition by exploring culinary medicine and functional foods . (1.9.2).
Applies and demonstrates an understanding of agricultural practices and processes (3.4).
Applies principles of food safety and sanitation to the storage, production and service of food (3.3).
Demonstrates knowledge of and is able to manage food preparation techniques (1.12).
Develops and leads implementation of risk management strategies and programs. (5.5)
Gains a foundational knowledge on public and global health issues and nutritional needs by examining the sustainability and global supply of ingredients. (1.16, 1.16.2).
Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food. (1.4).
Integrates the principles of cultural competence within own practice and when directing services (1.7).
The objective of the course is to provide an opportunity for students to meet the following Accreditation Council for Education in Nutrition and Dietetics competencies (competency number):
Applies knowledge of microbiology and food safety (1.3).
Rules & Requirements
Prerequisites: graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture and 6 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Fall 2023
This course will familiarize students with current methodologies of assessing nutritional status through molecular biology, clinical/biochemical analysis, and dietary experimentation and analysis. Upon completion of this course,students will understand the work of a nutrition scientist, including asking scientific questions and generating hypotheses, using creativity and critical thinking to develop experimental design and execute laboratory procedures, as well as interpreting data and presenting (written and oral) findings from results obtained.Throughout the course, students will perform several nutritional assessments and compare and contrast the results to those obtained from a controlled analytical method and/or specimen.
Research Methods & Analysis in Nutritional Science: Read More [+]
Objectives & Outcomes
Course Objectives: Applies an understanding of environmental, molecular factors (e.g., genes, proteins, metabolites) and food in the development and management of disease. (1.1)
Applies current research and evidence-informed practice to services. (6.3)
Applies knowledge of math and statistics. (1.10)
Applies scientific methods utilizing ethical research practices when reviewing, evaluating, and conducting research. (6.2)
Demonstrates computer skills and uses nutrition informatics in the decision making process (1.13)
Incorporates critical thinking skills in practice. (6.1)
Uses effective communication, collaboration and advocacy skills. (7.2)
Rules & Requirements
Prerequisites: graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture and 6 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Research Methods & Analysis in Nutritional Science: Read Less [-]
Terms offered: Fall 2023, Fall 2022, Fall 2021
Supervised experimental work under the direction of individual faculty members, which introduces experimental methods and research approaches in metabolic biology/nutritional biochemistry.
Introduction to Research in Nutritional Sciences: Read More [+]
Rules & Requirements
Prerequisites: Restricted to graduate students in the metabolic biology graduate program with the consent of the principal investigator
Hours & Format
Fall and/or spring: 15 weeks - 4-4 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade. This is part one of a year long series course. A provisional grade of IP (in progress) will be applied and later replaced with the final grade after completing part two of the series.
Instructor: Napoli
Introduction to Research in Nutritional Sciences: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Closely supervised experimental work under the direction of individual faculty members; an introduction to experimental methods and research approaches in areas of nutritional sciences.
Introduction to Research in Nutritional Sciences: Read More [+]
Rules & Requirements
Prerequisites: Restricted to graduate students in the nutrition program; consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 4-4 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade. This is part two of a year long series course. Upon completion, the final grade will be applied to both parts of the series.
Instructor: Napoli
Introduction to Research in Nutritional Sciences: Read Less [-]
Terms offered: Spring 2012, Spring 2011, Spring 2010
Molecular toxicology attempts to understand the mechanisms by which hazardous compounds cause their toxic effects. The course will focus on our understanding of the important tissue and cellular components involved in chemical exposure from entry to effect to exit. Topics include metabolism and mechanisms of toxins, toxicogenomics, toxin effects in individuals and groups, and tools to predict toxicology.
Molecular Toxicology: Read More [+]
Rules & Requirements
Prerequisites: 110 or consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Instructor: Vulpe
Terms offered: Fall 2023
Principles of organization and management applied to institutional food service systems will be discussed and applied in this graduate level course. Topics will range from production and delivery systems, management of resources, quality assurance, equipment, layout, marketing, personnel management and fiscal management. Students will apply concepts through laboratory experiences, projects and engagement with institutional settings. ServSafe certification exam must be completed by the end of the semester.
Food Systems Management: Read More [+]
Objectives & Outcomes
Course Objectives: Applies knowledge of math and statistics.
Applies principles of food safety and sanitation to the storage, production and
service of food.
Demonstrates knowledge of and is able to manage food preparation techniques.
Demonstrates computer skills and uses nutrition informatics in the decision making process.
Oversees the purchasing, receipt and storage of products used in food
production and services.
Applies a framework to assess, develop, implement and evaluate products, programs and services.
Applies and demonstrates an understanding of agricultural practices and
processes.
Applies knowledge of social, psychological and environmental aspects of eating and food. / 1.6.3 Integrates knowledge of maximizing sustainability, food and water waste, reusable/ biodegradable items, local and global produce sourcing and access to food.
Applies principles of organization management.
Applies project management principles to achieve project goals and objectives.
Demonstrates leadership skills to guide practice.
Develops and leads implementation of risk management strategies and programs.
Directs the production and distribution of quantity and quality food products.
Leads quality and performance improvement activities to measure, evaluate and
improve program services, products and initiatives.
Rules & Requirements
Prerequisites: graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 3 hours of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Not yet offered
This graduate level course will focus on applying behavior change theory in nutrition counseling. Strategies for effective nutrition counseling and behavior change will be discussed. Students will apply the Nutrition Care Process and utilize appropriate Medical Nutrition Therapy and theory-driven interventions to address behavior change. Integrated practice will occur through mock counseling sessions and role playing activities for various populations and conditions. This course is designed to prepare MNSD students for supervised practice internships and a career as a Registered Dietitian Nutritionist.
Counseling in Nutritional Sciences: Read More [+]
Objectives & Outcomes
Course Objectives: Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (1.15)
Applies knowledge of social, psychological and environmental aspects of eating and food. (1.6)
Assumes professional responsibilities to provide safe, ethical and effective nutrition services. (7.1)
Implements or coordinates nutritional interventions for individuals, groups or populations.(2.4)
Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle. (1.14)
Integrates the principles of cultural competence within own practice and when directing services. (1.7)
Uses effective communication, collaboration and advocacy skills. (7.2)
Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (2.3)
Rules & Requirements
Prerequisites: NST 261, Nutritional Assessment and the Lifespan, graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 7 weeks - 2 hours of lecture and 2 hours of workshop per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Spring 2023, Spring 2022, Spring 2021
Overview lectures and discussion of primary literature will be combined in this course to provide a working knowledge of principles, regulation, and experimental approaches in metabolic biology. Select topics ranging from molecular mechanism of metabolite synthesis and cellular signaling to integrative physiology of organismal metabolic homeostasis will be discussed with a particular emphasis on their connection to human diseases.
Advanced Topics in Metabolic Biology: Read More [+]
Objectives & Outcomes
Course Objectives: Use selective topics in metabolic biology to provide a working understanding of basic concepts and technical approaches in metabolic biology.
Student Learning Outcomes: Students learning outcomes will be focused on their ability to derive basic concepts and technical approaches in metabolic biology from the lectures and primary literature discussion.
Rules & Requirements
Prerequisites: Molecular and Cell Biology 102 or equivalent
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Instructor: Nomura
Terms offered: Spring 2023, Spring 2022, Spring 2021
The physiological bases of human nutrient homeostasis and common disorders resulting from over and under nutrition will be discussed with a specific focus on macronutrients. Topics related to nutrient deficiency and excess will include adaptation to starvation and the effects of caloric restriction on life-span, obesity and its complications, lipoprotein metabolism and cardiovascular disease, as well as a detailed discussion of the causes, disease mechanisms, and treatment of diabetes mellitus.
Metabolic Bases of Human Health and Diseases Graduate Level: Read More [+]
Objectives & Outcomes
Course Objectives: After completing the lectures and discussion sessions, students will have developed an advanced understanding of the contribution of nutrients and metabolic pathway regulation to the development of human diseases. This will be a direct extension and disease oriented application of the general metabolic pathways discussed in NST103. After this unit, the students will have gained insights into basic concepts in metabolic biology, their relationship to common disorders such as diabetes, cancer, and cardiovascular disease as well as the basis for metabolism based pharmacological interventions. In addition critical reading of primary literature and the presentation of advanced topics in metabolic biology will be practiced.
Rules & Requirements
Prerequisites: MCB110, NST103 or equivalent
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 1 hour of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Instructors: Stahl, Napoli, Krauss
Metabolic Bases of Human Health and Diseases Graduate Level: Read Less [-]
Terms offered: Fall 2023
Course explores nutritional status across the lifespan. The NCP will be utilized as a framework to explore nutritional care throughout the lifespan. Students will determine nutritional status by considering anthropometrics and physical assessment, biochemical data, clinical findings, dietary intake, complementary and integrative therapies, and physical activity. Disease pathophysiology, diagnosis, medical and pharmacological treatments, and nutritional therapies and nutrition-related pharmacotherapy will be discussed for conditions common across the lifespan. Students will be responsible for utilizing medical terminology and documentation and for identifying relevant current research to support their nutritional recommendations.
Nutrition Care Process and the Lifespan: Read More [+]
Objectives & Outcomes
Course Objectives: Applies an understanding of anatomy, physiology and biochemistry. (1.2)
Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease. (1.1)
Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness. (1.9)
Applies current research and evidence-informed practice to services. (6.3)
Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals. (1.11)
Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (1.15)
Applies knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease. (1.5)
Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy. (1.8)
Applies knowledge of social, psychological and environmental aspects of eating and food. (1.6)
Implements or coordinates nutritional interventions for individuals, groups or populations. (2.4)
Incorporates critical thinking skills in practice. (6.1)
Integrates knowledge of nutrition and physical activity in the provision of nutrition care across the life cycle. (1.14)
Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health. (1.4.2)
Prescribes, recommends and administers nutrition-related pharmacotherapy. (2.5)
Selects, develops and/or implements nutritional screening tools for individuals, groups or populations. (2.2)
Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (2.3)
Rules & Requirements
Prerequisites: graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture and 2 hours of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Not yet offered
The Nutrition Care Process of the Academy of Nutrition and Dietetics will be used to explore disease pathophysiology, diagnosis, medical and pharmacological treatments, and nutritional therapies. Students will examine and apply an understanding of complementary and integrative nutritional therapies on drugs, disease, and heath. The conditions that will be studied include cardiovascular disease, upper and lower gastrointestinal diseases, hepatic disease, renal disease, diabetes, diseases of the pancreas, cancer, HIV/AIDS, pulmonary disease, and critical illness. Students will be responsible for utilizing medical terminology and documentation and for identifying relevant current research to support their nutritional recommendations.
Medical Nutrition Therapy: Read More [+]
Objectives & Outcomes
Course Objectives: Applies an understanding of anatomy, physiology and biochemistry. (1.2)
Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease. (1.1)
Applies an understanding of the impact of complementary and integrative nutrition on drugs, disease, health and wellness. (1.9)
Applies current research and evidence-informed practice to services. (6.3)
Applies knowledge of math and statistics. (1.10)
Applies knowledge of medical terminology when communicating with individuals, groups and other health professionals. (1.11)
Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (1.15)
Applies knowledge of pathophysiology and nutritional biochemistry to physiology, health and disease. (1.5)
Applies knowledge of pharmacology to recommend, prescribe and administer medical nutrition therapy. (1.8)
Implements or coordinates nutritional interventions for individuals, groups or populations. (2.4)
Incorporates critical thinking skills in practice. (6.1)
Integrates nutritional biochemistry knowledge to make informed food and nutrition decisions for optimal health. (1.4.2)
Prescribes, recommends and administers nutrition-related pharmacotherapy. (2.5)
Utilizes the nutrition care process with individuals, groups or populations in a variety of practice settings. (2.3)
Rules & Requirements
Prerequisites: graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 10 weeks - 6 hours of lecture and 2 hours of discussion per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Not yet offered
Course addresses nutrition in the context of the community and population. It explores nutrition programs that serve various segments of the population and the relationships of these programs to nutrition policy at the local, national, and international levels. The course provides an opportunity for community assessment, program planning, implementation, and evaluation. The history, science, current issues and innovations involved in improving nutrition among various communities will be presented. Nutritional concerns, including food security and global health, will be discussed. This course is designed to prepare MNSD students for supervised practice internships and a career as a RDN.
Nutrition in the Community: Read More [+]
Objectives & Outcomes
Course Objectives: Applies a framework to assess, develop, implement and evaluate products, programs and services. (2.1)
Applies knowledge of nutritional health promotion and disease prevention for individuals, groups and populations. (1.15)
Applies knowledge of social, psychological and environmental aspects of eating and foods. (1.6)
Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy. (4.2)
Gains a foundational knowledge on public and global health issues and nutritional needs. (1.16)
Implements or coordinates nutritional interventions for individuals, groups or populations. (2.4)
Utilizes program planning steps to develop, implement, monitor and evaluate community and population programs. (4.1)
Rules & Requirements
Prerequisites: graduate student standing, course reserved for students in the MNSD program
Hours & Format
Fall and/or spring: 15 weeks - 3 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Fall 2023, Fall 2022, Fall 2021
Advanced study of topics in nutritional sciences. More than one section may be taken simultaneously.
Advanced Seminars in Nutritional Sciences: Read More [+]
Rules & Requirements
Prerequisites: Graduate standing
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Fall 2023, Spring 2023, Fall 2022
Presentations by graduate students of research proposals and results of their research. Participation in discussion and evaluation of others' presentations is required.
Graduate Research Colloquium: Read More [+]
Rules & Requirements
Prerequisites: Graduate standing
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of colloquium per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Terms offered: Fall 2023, Fall 2022, Fall 2021
Presentation and discussion of faculty research projects and experimental techniques in metabolic biology/nutritional biochemistry. Intended primarily for first year graduate students.
Research Seminar: Read More [+]
Rules & Requirements
Prerequisites: Graduate standing or consent of instructor
Hours & Format
Fall and/or spring: 15 weeks - 1 hour of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Terms offered: Not yet offered
This course is intended to enhance student understanding and appreciation of professional responsibilities and conduct as future dietetic professionals. Current topics in the field of nutritional sciences and dietetics will be discussed. The course will provide a platform for students to begin to prepare for the registered dietitian nutritionist credentialing examination.
Dietetics Professional Practice: Read More [+]
Objectives & Outcomes
Course Objectives: Demonstrates coding and billing procedures to obtain payment for nutrition services under alternate health care payment models. (2.3.27)
Demonstrates leadership skills to guide practice. (5.1)
Develops and leads implementation of risk management strategies and programs. (5.5)
Engages in legislative and regulatory activities that address community, population and global nutrition health and nutrition policy. (4.2)
Uses effective communication, collaboration and advocacy skills. (7.2)
Hours & Format
Fall and/or spring: 15 weeks - 2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Not yet offered
The Capstone course gives students the opportunity to synthesize their graduate level course work by connecting their academic knowledge from their coursework to a capstone research project. Students will learn new research techniques and approaches and broaden their exposure to nutrition research. The project will entail a technical research poster and presentation of their work.
Capstone Project in Nutritional Sciences: Read More [+]
Objectives & Outcomes
Course Objectives: Applies an understanding of environmental, molecular factors (e.g. genes, proteins, metabolites) and food in the development and management of disease. (1.1)
Applies current research and evidence-informed practice to services. (6.3)
Applies knowledge of math and statistics. (1.10)
Applies project management principles to achieve project goals and objectives. (5.3)
Applies scientific methods utilizing ethical research practices when reviewing, evaluating, and conducting research. (6.2)
Demonstrates computer skills and uses nutrition informatics in the decision making process (1.13)
Incorporates critical thinking skills in practice. (6.1)
Uses effective communication, collaboration and advocacy skills. (7.2)
Hours & Format
Summer: 10 weeks - 40 hours of laboratory per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Instructor: King
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2014, Spring 2013, Spring 2012
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Spring 2023, Spring 2022, Spring 2021
Review of current literature and discussion of original research.
Research Review in Nutritional Sciences and Toxicology: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-2 hours of seminar per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Offered for satisfactory/unsatisfactory grade only.
Research Review in Nutritional Sciences and Toxicology: Read Less [-]
Terms offered: Fall 2023, Spring 2023, Fall 2022
Special study in various fields of metabolic biology. Topics vary depending on interests of graduate students and availability of staff.
Directed Group Studies: Read More [+]
Rules & Requirements
Prerequisites: Graduate standing and consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 1-4 hours of independent study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Terms offered: Fall 2023, Spring 2023, Fall 2022
Nutritional Sciences and Toxicology Research: Read More [+]
Rules & Requirements
Prerequisites: Graduate standing and consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 0 hours of independent study per week
Summer:
6 weeks - 2.5-30 hours of independent study per week
8 weeks - 1.5-22.5 hours of independent study per week
10 weeks - 1.5-18 hours of independent study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate
Grading: Letter grade.
Formerly known as: Nutritional Sciences 299
Terms offered: Fall 2023, Spring 2023, Fall 2022
Practical supervised experience in teaching nutrition and food science at the university level; planning, presentation, and evaluation of instructional units.
Professional Preparation: Supervised Teaching Experience in Nutrition: Read More [+]
Rules & Requirements
Prerequisites: 301 (may be taken concurrently) and consent of instructor
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 0 hours of fieldwork per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Professional course for teachers or prospective teachers
Grading: Letter grade.
Instructor: Bjeldanes
Formerly known as: Nutritional Sciences 302
Professional Preparation: Supervised Teaching Experience in Nutrition: Read Less [-]
Terms offered: Fall 2023, Fall 2022, Fall 2021
Creative approaches to teaching nutrition to diverse audiences are emphasized. Participants will identify needs of target populations, formulate educational objectives, design and/or use motivational teaching strategies, and evaluate the impact of their teaching on knowledge, attitudes, and behavior. Undergraduates may teach nutrition to elementary school children. Graduates may become teaching assistants.
Professional Preparation: Teaching in Nutritional Sciences: Read More [+]
Rules & Requirements
Prerequisites: Consent of instructor
Credit Restrictions: Students will receive no credit for NUSCTX 375 after completing NUTRSCI 301.
Hours & Format
Fall and/or spring: 15 weeks - 1-1 hours of lecture per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Professional course for teachers or prospective teachers
Grading: Letter grade.
Formerly known as: Nutritional Sciences and Toxicology 301
Professional Preparation: Teaching in Nutritional Sciences: Read Less [-]
Terms offered: Not yet offered
This course will allow students the opportunity to apply their knowledge from their academic courses, build and practice skills, and demonstrate competency as an entry-level registered dietitian nutritionist under the supervision of a qualified professional.
Supervised Practice in Dietetics: Read More [+]
Objectives & Outcomes
Course Objectives: The objective of the course and its rotations is to demonstrate competency in the Accreditation Council for Education in Nutrition and Dietetics (ACEND) competency performance indicators. Each rotation’s specific competencies, and the level of mastery (knows, shows or does) can be found on the program’s curriculum map.
Rules & Requirements
Repeat rules: Course may be repeated for credit when topic changes. Students may enroll in multiple sections of this course within the same semester.
Hours & Format
Fall and/or spring: 15 weeks - 3-18 hours of internship per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Other professional
Grading: Offered for satisfactory/unsatisfactory grade only.
Terms offered: Fall 2023, Fall 2022, Fall 2021
Individual study in consultation with the major field adviser intended to provide an opportunity for qualified students to prepare themselves for the various examinations required for candidates for the Ph.D.
Individual Study for Doctoral Students: Read More [+]
Rules & Requirements
Prerequisites: Graduate standing and consent of instructor
Credit Restrictions: Course does not satisfy unit or residence requirements for doctoral degree.
Repeat rules: Course may be repeated for credit without restriction.
Hours & Format
Fall and/or spring: 15 weeks - 0-0 hours of independent study per week
Summer:
6 weeks - 1-5 hours of independent study per week
8 weeks - 1-4 hours of independent study per week
Additional Details
Subject/Course Level: Nutritional Sciences and Toxicology/Graduate examination preparation
Grading: Offered for satisfactory/unsatisfactory grade only.
Faculty and Instructors
Faculty
Gregory W. Aponte, Professor. Health and nutrition, nutritional sciences, signaling between the gut and the brain, neuropeptides, G-protein coupled receptors.
Research Profile
Ana Paula Arruda, Assistant Professor. Metabolism, obesity, diabetes adipose tissue, liver, organelles, imaging, organelles, electron microscopy.
Danica Chen, Professor. Aging, stem cell, diseases of aging.
Research Profile
William Evans, Adjunct Professor. Aging, diseases of aging.
Marc Hellerstein, Professor. Plant biology, health and nutrition.
Research Profile
Dale E. Johnson, Adjunct Professor. Computational systems, toxicology, network pharmacology.
Sona Kang, Assistant Professor. Epigenetics, chromatin remodeling, gene expression, diabetes, metabolic diseases .
Research Profile
Ronald M. Krauss, Adjunct Professor. Lipid metabolism, diet, genetics.
Research Profile
Dale Leitman, Adjunct Professor.
David Moore, Professor. Hormone signaling, particularly by nuclear receptors. Metabolic regulation in normal and disease states.
Research Profile
Anders Naar, Professor. Gene expression, microRNAs, Mammalian Cell Metabolism, Metabolic Diseases, obesity, Type 2 diabetes, NAFLD/NASH, cancer therapies .
Research Profile
Joseph L. Napoli, Professor. Metabolism, nutritional biochemistry, fat-soluble vitamins, retinoids, retinoic acid, retinol, vitamin A, vitamin D, analytical biochemistry.
Research Profile
Daniel K. Nomura, Professor. Chemical biology, metabolism, toxicology, cancer.
Research Profile
James Olzmann, Associate Professor. Cell biology, organelle biogenesis, lipid droplet regulation, lipotoxicity, lipid storage, cell death, protein quality control, systems biology, metabolic disease, cancer .
Research Profile
Veerle Rottiers, Assistant Adjunct Professor. Metabolism, aging, obesity, genetics, C. elegans.
Andreas Stahl, Professor. Metabolism, obesity, adipose tissue, brown fat, thermogenesis, tissue engineering, diabetes, fatty acid transport, fatty acid, stem cells.
Research Profile
Hei Sook Sul, Professor. Plant biology, health and nutrition, nutritional sciences and toxicology.
Research Profile
Denis Titov, Assistant Professor. Metabolism, aging, systems biology, mathematical modeling, feedback regulation of enzyme activity, nutrition, caloric restriction.
Research Profile
Jen-Chywan (Wally) Wang, Professor. Steroid hormones, glucocorticoids, molecular physiology, Metabolic Diseases.
Research Profile
Lecturers
Susanne Howard, Lecturer.
Karen Johal, Lecturer.
Mary Lesser, Lecturer.
Mikelle McCoin, Lecturer.
Sarah Minkow, Lecturer.
Kristen Rasmussen, Lecturer.
Ashley Reaver, Lecturer.
Emeritus Faculty
Nancy Amy, Professor Emeritus. Nutritional science and toxicology, nutrition, cell metabolism, trace elements.
Research Profile
Leonard F. Bjeldanes, Professor Emeritus. Nutritional science and toxicology, diet and cancer, metabolic regulation.
Research Profile
George W. Chang, Professor Emeritus. Microbial biology, health and nutrition, food safety.
Research Profile
Ben De Lumen, Professor Emeritus. Cancer prevention, academic enterpreneurship.
Research Profile
Sharon E. Fleming, Professor Emeritus. Plant biology, health and nutrition.
Research Profile
Janet King, Professor Emeritus.
Isao Kubo, Professor Emeritus. Agriculture, insect biology, pest management.
Research Profile
Angela C. Little, Professor Emeritus.
Barry Shane, Professor Emeritus. Plant biology, health and nutrition, nutritional sciences and toxicology.
Research Profile
Mary Ann Williams, Professor Emeritus.
Contact Information
Department of Nutritional Sciences and Toxicology
119 Morgan Hall
Phone: 510-642-6490
Fax: 510-642-0535
Graduate Student Affairs Officer
Majabeen Samadi
115 Morgan Hall
Phone: 510-643-2863