Congratulations to Geraldine Molina Martinez and Erica Tovar who were awarded scholarships from the Academy of Nutrition and Dietetics Foundation!
Geraldine Molina Martinez is receiving the Irene J. Jones Memorial Scholarship.
Erica Tovar is receiving the Commission on Dietetic Registration Expanding the Reach of Dietetics: Scholarship for Interns.
Need to take a General Education class? The Department of Nutrition, Food Science, and Packaging offers several GE classes meeting a variety of requirements.
NUFS 1A – Physical Science of Food (3 units)
Introductory course to the physical, chemical and sensory properties of food for students not majoring in the sciences. Basic structure, function and organization of foods, laws of thermodynamics, systems of classification, as well as the interactions of energy and matter.
Satisfies B1: Physical Science.
NUFS 9 – Introduction to Human Nutrition (3 units)
Principles and methodology of nutritional science; standards of nutrient intake; physiological functions and chemical classification of nutrients; nutrient needs throughout the lifespan; relationship between diet and disease; scientific, social, and psychological issues.
Satisfies E: Human Understanding & Development.
NUFS 10 – Basic Life Skills (3 units)
Introduction to basic nutrition and culinary concepts for selecting and preparing healthy, budget-friendly foods to establish healthy eating habits for independent living. Emphasis on self-care, wellness, and development of personal resource management skills to foster academic, professional, and personal growth.
Satisfies E: Human Understanding & Development.
NUFS 16 – Science, Physiology & Nutrition (3 units)
Introduction to life sciences, from chemistry to cellular and physiologic functions, with nutrition as an underlying theme. Interactions with environment, including effect of culture, genetics, and nutrition on susceptibility to disease. Applications of biotechnology in the life sciences.
Satisfies B2: Life Science.
NUFS 100W – Writing Workshop (3 units)
Development of skills in scientific and technical writing. How to write a critical review of published writing, a business letter, a scholarly paper, and give an oral presentation.
Satisfies Writing in the Discipline (WID)
NUFS 114B – Community Nutrition (Non-Majors)(3 units)
Key nutrition concepts and terms; age appropriate nutritional interventions focusing on school-age children; nutrition and public policy, advocacy and legislation; government programs and provision of community nutrition services focusing on mother and children.
Satisfies SJSU Studies S: Self, Society & Equality in the U.S.
NUFS 115 – Issues in Food Toxicology (3 units)
Introduction to toxicology of foods, and food-borne chemicals and organisms. Scientific basis for determining biological and environmental safety of the food supply from food development, growth and production through harvesting, processing, storage and eventual consumption.
Satisfies SJSU Studies R: Earth, Environment, and Sustainability.
NUFS 134 – Complementary and Alternative Health Practices (3 units)
Philosophical, historical, clinical, and scholarly aspects of complementary and alternative medicine and associated health practices used in the US, with emphasis on scientific clinical investigation and evidence based efficacy.
Satisfies SJSU Studies S: Self, Society & Equality in the U.S.
NUFS 139 – Hunger and Environmental Nutrition (3 units)
Physiology of hunger/malnutrition on human development and health; political, social, cultural and gender factors that contribute to world hunger; scientific/technological foundation to population research and food production and their effect on the environment.
Satisfies SJSU Studies R: Earth, Environment, and Sustainability.
NUFS 144 – Food Culture: Consuming Passions (3 units)
Cultural aspects of food as related to regional, ethnic and religious influences. Issue based examination of effects of food behavior on culture, society, health, and economics.
Satisfies SJSU Studies V: Cultures and Global Understanding.
NUFS/KIN 163 – Physical Fitness and Nutrition (3 units)
Use of scientific principles, scientific investigation, and current technological advances to assess the relationship between diet, physical fitness, and disease. Examine scientific literature to evaluate the effects of nutritional intervention on exercise performance.
Satisfies SJSU Studies R: Earth, Environment, and Sustainability.
We are excited to announce that our first cohort of SAGE Scholars graduated in Spring 2024! You can hear their stories and experiences here:
The SAGE Program, or Bachelor’s and Master’s Combined (4+1) Program, offers a streamlined path to earning two degrees. This program can potentially save you a year of graduate-level tuition costs. No GRE test is required for admission.
Current SAGE Concentrations:
● SAGE 4+1 Nutritional Sciences, Dietetics
● SAGE 4+1 Nutritional Sciences, Applied Nutrition and Food Sciences
● SAGE 4+1 Nutritional Sciences, Food Management
● SAGE 4+1 Nutritional Sciences, Packaging
For detailed information on how to apply, please refer to our application guide here:
Research by Department of Nutrition, Food Science, and Packaging graduate student, Cassandra Boyd, and Assistant Professor Dr. John Gieng have recently featured in Newsweek, Yahoo, Everyday Health, and many other news sources. They performed a literature review of around 70 articles, estimating the prebiotic content of 43 foods and extrapolating that data to estimate the prebiotic content of more than 8,600 foods detailed in the 2015-2016 Food and Nutrient Database for Dietary Studies (FNDDS). The foods that were found to be some of the highest in prebiotics (50 – 243 milligrams per gram food) were dandelion greens, jerusalem artichoke, garlic, leek, onions, onion rings, peas and onions, creamed onions, cowpeas, and asparagus.
Congratulations Cassandra Boyd and Dr. John Gieng on their recognition!
Correction:
August 21, 2023
A previous version of this story incorrectly listed the number of foods that were estimated for prebiotic content as 117 instead of 43.
The link to “many other news sources” has been updated with a more extensive list of news sources.
Congratulations to Professor Kasuen Mauldin who’s review article, “The consequences of a weight-centric approach to healthcare: A case for a paradigm shift in how clinicians address body weight”, was recently published in the December 2022 issue of Nutrition in Clinical Practice.
You can also hear Professor Mauldin interviewed about their article on the Nutrition in Clinical Practice podcast’s episode titled “We Should Follow a Weight-Inclusive Approach to Health Care – NCP December 2022”.