2013-2014 Graduate Catalog Downloadable PDF (10.71MB)

516 Course Descriptions/NutritionDepartment of Nutrition and Food Sciencenfs.tamu.eduChair: J. T. Keeton; Graduate Advisor: K. de RuiterThe graduate program in nutrition at Texas A&M University offers the opportunity for advancedstudies in both human and animal nutrition. The program is designed to allow students to build astrong research expertise in nutritional sciences as well as obtain advanced knowledge of basic andpractical nutrition.Participating faculty members have research programs that address nutrient bioavailability, energymetabolism and performance, biochemical interactions and molecular nutrition. Programs are alsoavailable in social nutrition. The graduate program is administered by the Department of Nutrition andFood Science (J. Keeton, Head), and its membership includes faculty from Animal Science, PoultryScience, Wildlife and Fisheries Sciences, Veterinary Medicine, Biochemistry and Biophysics, Health andKinesiology, Statistics, Sociology, Anthropology, Soil and Crop Sciences, Horticulture, Nutrition andFood Science, Health Science Center and the School of Rural Public Health.Nutrition(NUTR)601. General Animal Nutrition. (3-0). Credit 3. Comparative nutrition of animal species contrasting digestive,metabolic and physiological functions involved in processing and using nutrients. Prerequisite:ANSC 303 or 318 or equivalent. Cross-listed with ANSC 601.602. Energetics of Metabolism and Growth. (3-0). Credit 3. Current fundamental concepts in proteinand energy metabolism relating to nutrients required for maintenance, growth and development ofanimals. Prerequisite: BICH 410 or approval of instructor. Cross-listed with ANSC 602.610. Nutritional Pharmacometrics of Food Compounds. (3-0). Credit 3. Introduction into nutritionalpharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological andpharmacological effects of food compounds. Prerequisite: NUTR 202 or NUTR 203 or FSTC 201 orCHEM 227 or CHEM 222 or approval of instructor. Cross-listed with FSTC 610.613. Protein Metabolism. (3-0). Credit 3. Basic concepts and recent advances in protein metabolism inanimals with emphasis on physiological and nutritional significances; discussion of protein digestion;absorption of peptides; absorption, synthesis and degradation of amino acids; hormonal and nutritionalregulation of protein turnover; determination of protein quality and requirements. Prerequisite:BICH 411 or BICH 601 or equivalent or approval of instructor. Cross-listed with ANSC 613.614. Fermentation and Gastrointestinal Microbiology. (3-0). Credit 3. Fermentation and gastrointestinalecosystems in terms of microorganisms present, their activities and requirements and their interactionsin a dynamic system. Prerequisite: Beginning microbiology and/or biochemistry or approval ofinstructor. Cross-listed with POSC 614 and VTMI 614.617. Experimental Techniques in Meat Science. (1-6). Credit 3. Methods used in separating and identifyingmuscle proteins and fats; techniques for determining postmortem changes of muscle tissue as aresult of antemortem treatments. Prerequisite: ANSC 607; BICH 411. Cross-listed with ANSC 617.618. Lipids and Lipid Metabolism. (3-0). Credit 3. Chemical nature of various classes of lipids and lipidderivedhormones; absorption and metabolism of fatty-acids and lipids; regulation of lipid biosynthesisand obesity; relationship between lipid metabolism and cholesterol homeostasis; lipids as hormones.Prerequisite: BICH 410 or approval of instructor. Cross-listed with ANSC 618.630. Nutrition in Disease. (3-0). Credit 3. Human nutritional requirements in health and disease, emphasizingeffects of disease states on intake, digestion, absorption, metabolism and excretion of nutrients;relationship of diet to development of certain diseases. Prerequisites: NUTR 202; BICH 410 or equivalent.640. Therapeutic Microbiology I. (3-0). Credit 3. Alimentary (gastrointestinal) microbiology including:(i) the “normal” intestinal microbiota; (ii) probiotic and prebiotic nutritional supplements; (iii) recombinantpharmabiotics; (iv) gut-associated lymphoid tissue and mucosal immunity; (v) foodborne gastrointestinalpathogens; and (vi) fermented products as functional foods. Prerequisite: Undergraduate surveycourse in microbiology (or instructor’s consent). Cross-listed with FSTC 640.