Curriculum
The Nutrition Minor is designed to give each student flexibility in course selection, and provides an advising program to assist students in selecting courses that most complement their interests and career goals.
The SON/SAS Joint Minor in Nutrition is administered by faculty members who have a special interest and training in the field of nutrition.
The Joint Nutrition Minor consists of a minimum of six courses. Three are Core and the remaining are elective. All courses must be taken for a grade, and a GPA of 2.0 must be attained in all courses presented for the minor.
Core Courses (3 course units):
Choose one per category, for a total of three courses.
Basic Nutrition (1 course unit):
NURS0065 |
Essentials of normal nutrition and their relationships to the health of individuals and families. These concepts serve as a basis for the development of an understanding of the therapeutic application of dietary principles and the nurse’s role and responsibility in this facet of patient care. |
Or:
NURS1120 |
An overview of the scientific foundations of nutrition. The focus is on the functions, food sources and metabolism of carbohydrate,fat, protein, vitamins and minerals. Effects of deficiency and excess are discussed and dietary recommendations for disease prevention are emphasized. Current issues and controversies are highlighted. Students will analyze their own dietary intakes and develop plans for future actions. |
Scientific Basis of Nutrition (1 course unit):
BIOL 1017 |
This course will examine the ways in which humans manipulate - and have been manipulated by - the organisms we depend on for food, with particular emphasis on the biological factors that influence this interaction. The first part of the course will cover the biology, genetics, evolution, and breeding of cultivated plants and animals; the second part will concern the ecological, economic, and political factors that influence food production. Spring, even numbered years only 1 Course Unit |
BIOL 1101 |
General principles of biology focusing on the basic chemistry of life, cell biology, molecular biology, and genetics in all types of living organisms. Particular emphasis will be given to links between the fundamental processes covered and current challenges of humankind in the areas of energy, food, and health. Fall or Spring 1.5 Course Unit |
BIOL 1121 |
An intensive introductory lecture course covering the cell, molecular biology, biochemistry, and the genetics of animals, bacteria, and viruses. This course is comparable to Biology 1101, but places greater emphasis on molecular mechanisms and experimental approaches. Particular attention is given to the ways in which modern cell biological and molecular genetic methods contribute to our understanding of evolutionary processes, the mechanistic basis of human disease, and recent biotechnological innovations. Students are encouraged to take BIOL 1121 and BIOL 1123 concurrently. Fall Prerequisite: CHEM 1011 1 Course Unit |
NURS0068 |
This course will include the major topics of cell biology and microbiology that are foundational for an understanding of normal and pathological cellular processes. Topics will include the brief study of prokaryotic and eukaryotic cell structures and functions; the main biological molecules; membrane transport; cellular communications; the flow of genetic information; cell division; and cellular metabolism. The course will also examine the role of cells and microbes in human health and infectious diseases. It will include a description of the main types of microbes, how they are identified, their growth requirements, and the role of the immune system in controlling infections, the control of microbes, host-microbe interactions. The context for this course will be the application of cell biology and microbiology for understanding the cellular basis of cancer and infectious human infection disease processes. This course will include special sessions from a clinical perspective in the various fields of medicine, microbiology, and immunology. |
Advanced Nutrition (1 course unit):
NURS5230 |
Essentials of nutritional biochemistry of macronutrient (protein, carbohydrate,lipid) metabolism from the molecular level to the level of the whole human organism. Linkages between energy and nitrogen balance and states of health anddisease are examined. Topics include energy metabolic pathways, nutrient transportation, nutrient catabolism, nutrient anabolism, body composition, and biomarkers. Prerequisite: NURS 0065 OR NURS 1120 1 Course Unit |
Or:
NURS5240 |
Essentials of vitamin and mineral digestion, absorption, metabolism, and function in humans during states of health and disease are examined. Linkages between key vitamins and their function in biological systems, such as bone health, energy metabolism, hematopoetic function, and immune function, are explored in depth. Topics include pertinent research methodologies, biomarkers,deficiency and toxicity states, and requirements across the life cycle. Prerequisite: Special permission Prerequisite: NURS 0065 OR NURS 1120 1 Course Unit |
Elective courses (3 course units):
ANTH 1480 |
This course will let students explore the essential heritage of human technology through archaeology. People have been transforming their environment from the first use of fire for cooking. Since then, humans have adapted to the world they created using the resources around them. We use artifacts to understand how the archaeological record can be used to trace breakthroughs such as breaking stone and bone, baking bread, weaving cloth and firing pottery and metals. The seminar will meet in the Penn Museum’s Center for the Analysis of Archaeological Materials. Students will become familiar with the Museum’s collections and the scientific methods used to study different materials. Class sessions will include discussions, guest presentations, museum field trips, and hands-on experience in the laboratory. Taught by: Katherine Moore One-term course offered either term Also Offered As: CLST 148, NELC 183 Activity: Lecture 1.0 Course Unit |
ANTH 2480 |
Food satisfies human needs on many levels. Anth 248 explores the importance of food in human experience, starting with the nutritional and ecological aspects of food choice and going on to focus on the social and ritual significance of foods and feasts. Particular attention will be paid to the way that archaeologists and biological anthropologists find out about food use in the past. Contemporary observations about the central significance of eating as a social activity will be linked to the development of cuisines, economies, and civilizations in ancient times. The course will use lectures, discussions, films, food tastings, and fieldwork to explore the course themes. An optional community service component will be outlined during the first week of class. |
ANTH 2520 |
In this course, Penn undergraduates will explore and examine food habits, the intersection of culture, family, history, and the various meanings of food and eating, by working with a middle-school class in the Philadelphia public schools. The goal of the course will be to learn about the food habits of a diverse local community, to explore that community’s history of food and eating, and to consider ways and means for understanding and changing food habits. Middle school students will learn about the food environment and about why culture matters when we talk about food. Topics include traditional and modern foodways, ethnic cuisine in America, food preferences, and ‘American cuisine’. The course integrates classroom work about food culture and anthropological practice with frequent trips to middle schools where undergraduates will collaborate with students, their teachers, and a teacher partner from the Agatson Urban Nutrition Initiative (UNI). Students will be required to attend one of two time blocks each week to fulfill the service learning requirement- Mondays or Wednesdays 3-6pm for the Spring 2015 semester. Undergraduates will be responsible for weekly writing assignments responding to learning experience in the course, for preparing materials to use with middle school children, for being participant-learners with the middle school children and for a final research project. The material for the course will address the ideas underlying university-community engagement, the relationships that exist between food/eating and culture, and research methods. |
ANTH 2590 |
This course will explore the significance as it relates to food behaviors and nutritional status in contemporary human populations. The topics covered will be examined from a biocultural perspective and include 1) definition and functions of nutrients and how different cultures perceive nutrients, 2) basic principles of human growth and development, 3) methods to assess dietary intake, 4) food taboos, 5) feeding practices of infants and children, 6) food marketing, 7)causes and consequences of under and overnutrition and 8) food insecurity and hunger. |
BIOL 1017 |
This course will examine the ways in which humans manipulate - and have been manipulated by - the organisms we depend on for food, with particular emphasis on the biological factors that influence this interaction. The first part of the course will cover the biology, genetics, evolution, and breeding of cultivated plants and animals; the second part will concern the ecological, economic, and political factors that influence food production. Spring, even numbered years only 1 Course Unit |
NRSC 2227 |
This course focuses on evaluating the experiments that have sought to establish links between brain structure (the activity of specific brain circuits) and behavioral function (the control of particular motivated and emotional behaviors). Students are exposed to concepts from regulatory physiology, systems neuroscience, pharmacology, and endocrinology and read textbook as well as original source materials. The course focuses on the following behaviors: feeding, sex, fear, anxiety, the appetite for salt, and food aversion. The course also considers the neurochemical control of responses with an eye towards evaluating the development of drug treatments for: obesity, anorexia/cachexia, vomiting, sexual dysfunction, anxiety disorders, and depression. |
NRSC 2260 |
This course is designed to examine the various roles played by the nervous and endocrine systems in controlling both physiological processes and behavior. First, the course will build a foundation in the concepts of neural and endocrine system function. Then we will discuss how these mechanisms form the biological underpinnings of various behaviors and their relevant physiological correlates. We will focus on sexual and parental behaviors, aggression and ingestion. The readings will include both textbook chapters and selected journal articles from primary scientific literature. |
NRSC 2269 |
This course will introduce the student to the functioning of the autonomic nervous system (ANS), which is critically involved in the maintenance of body homeostasis through regulation of behavior and physiology. The course will begin with a review the basic anatomy and physiology of the ANS including the sympathetic, parasympathetic and enteric divisions. The mechanisms by which the ANS regulates peripheral tissues will be discussed, including reflex and regulatory functions, as will the effect of drugs which modulate ANS activity. The role of the ANS in regulating behavior will be addressed in the context of thirst, salt appetite and food intake. |
NRSC 4400 |
Both clinical observations and popular culture support the idea that food might have addictive properties. Similar to the narrative for addictive drugs,individuals and the media use terms like “food addict” and “chocoholic”, and refer to cravings, symptoms of withdrawal, and escalating patterns of eating that might be viewed as evidence of tolerance. The class will discuss chocolate and coffee as examples of so-called “addictive” food and compare their effects and mechanisms with those of alcohol and nicotine, two substances with well-characterzed addictive properties. Furthermore, we will discuss why some forms of overeating are thought to reflect an addictive behavior. Considering the social dimension of alcohol, coffee, and tobacco consumption and the fact that large numbers of the population consume them together, we will also discuss the possible interactive effects of combinationsof these psychoactive substances on mood and disease state. At the end of the course the student will become familiar with the diagnostic criteria for substance dependence, the anatomy and physiology of the brain circuits involvedin reward processing and drug dependence, and the neurotransmitter systems involved. |
NRSC 4420 |
All organisms respond to chemicals in their environment. This chemosensation guides diverse behaviors such as a feeding, avoiding predators, sex, and social interactions. This course will provide a broad survey of our current understanding of taste and smell, focusing on insect and rodent model systems as well as studies in humans. The course will begin with a review of chemical signal transduction mechanisms, and build to an exploration of the cortical integration of chemical signals and chemical guided behaviors. Class time will emphasize primary literature, discussion, and student presentations. The goal is to reach an integrated understanding of the physiology and psychology of chemical sensory systems. In the process, students will learn to read and critically evaluate data from primary research articles. |
NRSC 4460 |
Neuroendocrinology |
ENVS 648 |
Food is central to our daily lives, yet we seldom think about the political or social implications of what we eat. In this course, students will study how societies produce, distribute, market and consume food, with an emphasis on American politics and food systems to develop an understanding of how policies policies are shaped by power relations, institutions, and ideas. Topics include food systems, food and agriculture industries, farming practices, sustainable agriculture, food security, genetically modified foods, hunger, obesity, nutrition policy, food labeling and marketing, fast food, junk food, and more. |
HSOC 1222 |
This course is designed to give the student a general introduction to the sociological study of medicine. Medical sociology is a broad field, covering topics as diverse as the institution and profession of medicine, the practice of medical care, and the social factors that contribute to sickness and well-being. While we will not cover everything, we will attempt to cover as much of the field as possible through four central thematic units: (1) the organization of development of the profession of medicine, (2) the delivery of health-care, (3) social cultural factors in defining health, and (4) the social causes of illness. Throughout the course, our discussions will be designed to understand the sociological perspective and encourage the application of such a perspective to a variety of contemporary medical issues. |
HSOC 135 |
In this ABCS and Fox Leadership Program course students will use course readings and their community service to analyze the institutions, ideas, interests, social movements, and leadership that shape “the politics of food” in different arenas. Service sites include: the Agatston Urban Nutrition Initiative; the Greater Philadelphia Coalition Against Hunger; the West Philadelphia Recess Initiave; the Vetri Foundation’s Eatiquette Program; and Bon Appetit at Penn. Academic course work will include weekly readings, Canvas blog posts, several papers, and group projects. Service work will include a group presentation (related to your placement) as well as reflective writing during the semester. Typically one half of each class will be devoted to a discussion of the readings and the other either to group work and discussion of service projects, or to a course speaker. This course is affiliated with the Communication within the Curriculum (CWIC) program, and student groups are required to meet twice with speaking advisors prior to giving presentation. |
HSOC 3279 |
How has food shaped the global transition to modernity? Columbus’ 1492 voyage to the Americas sparked a global process that transformed the eating habits and environments of humans throughout the world. Using approaches from food studies, STS, environmental history and global history, this class examines how the production, consumption, and study of food has been central to the emergence of the modern capitalist system and its discontents. Topics include the role of diet and food in European colonial conquest, the links between racial anxieties and the creation of modern nutritional standards, the rise of dietary ‘technologies of the self’ such as calorie-counting and the BMI index, and the emergence of microbial regimes of health. |
HSOC 335 |
This Fox Leadership and academically based community service seminar will use course readings and students’ own observations and interviews in their service learning projects in West Philadelphia schools to analyze the causes and impact of school health and educational inequalities and efforts to address them. Course readings will include works by Jonathan Kozol, studies of health inequalities and their causes, and studies of No Child Left Behind, the CDC’s School Health Index, recess, school meal, and nutrition education programs. Course speakers will help us examine the history, theories, politics and leadership behind different strategies for addressing school-based inequalities and their outcomes. Service options will focus especially on the West Philadelphia Recess Initiative. Other service options will include work with Community School Student Partnerships and the Urban Nutrition Initiative. |
PSCI 135 |
In this ABCS and Fox Leadership Program course students will use course readings and their community service to analyze the institutions, ideas, interests, social movements, and leadership that shape “the politics of food” in different arenas. Service sites include: the Agatston Urban Nutrition Initiative; the Greater Philadelphia Coalition Against Hunger; the West Philadelphia Recess Initiave; the Vetri Foundation’s Eatiquette Program; and Bon Appetit at Penn. Academic course work will include weekly readings, Canvas blog posts, several papers, and group projects. Service work will include a group presentation (related to your placement) as well as reflective writing during the semester. Typically one half of each class will be devoted to a discussion of the readings and the other either to group work and discussion of service projects, or to a course speaker. This course is affiliated with the Communication within the Curriculum (CWIC) program, and student groups are required to meet twice with speaking advisors prior to giving presentation. |
PSCI 335 |
This Fox Leadership and academically based community service seminar will use course readings and students’ own observations and interviews in their service learning projects in West Philadelphia schools to analyze the causes and impact of school health and educational inequalities and efforts to address them. Course readings will include works by Jonathan Kozol, studies of health inequalities and their causes, and studies of No Child Left Behind, the CDC’s School Health Index, recess, school meal, and nutrition education programs. Course speakers will help us examine the history, theories, politics and leadership behind different strategies for addressing school-based inequalities and their outcomes. Service options will focus especially on the West Philadelphia Recess Initiative. Other service options will include work with Community School Student Partnerships and the Urban Nutrition Initiative. |
PSYCH 070 |
Psychology of Food |
PSYCH 127 |
This course focuses on evaluating the experiments that have sought to establish links between brain structure (the activity of specific brain circuits) and behavioral function (the control of particular motivated and emotional behaviors). Students are exposed to concepts from regulatory physiology, systems neuroscience, pharmacology, and endocrinology and read textbooks as well as original source materials. The course focuses on the following behaviors: feeding, sex, fear, anxiety, the appetite for salt, and food aversion. The course also considers the neurochemical control of responses with an eye towards evaluating the development of drug treatments for: obesity, anorexia/cachexia, vomiting, sexual dysfunction, anxiety disorders, and depression.
|
PSYCH 439 |
Neuroendocrinology |
PUBH 531 |
Public Health Nutrition |
PUBH 553 |
The Science & Politics of Food |
MGMT 241 |
Knowledge for Social Impact |
NURS3120 / 5120 |
This course provides an advanced understanding of the role of nutrition in integrated biological systems. Students will develop a rigorous comprehension of major clinical disorders, including the underlying pathophysiology and conditions that are affected by nutrition and how optimization of nutritional variables may modulate these processes. A critical overview of the role of nutrition in disease prevention, management and treatment, and in health maintenance will be emphasized throughout the course. Spring 1 Course Unit |
NURS3130 / 5130 |
This course will examine obesity from scientific, cultural, psychological, and economic perspectives. The complex matrix of factors that contribute to obesity and established treatment options will be explored. Prerequisite: Undergraduate by permission of instructor This course satisfies the Society & Social Structures Sector for Nursing Class of 2012 and Beyond. Fall or Spring 1 Course Unit |
NURS3160 / 5160 |
A detailed consideration of the nature, consequences, and causes of hunger and undernutrition internationally. Approaches are explored to bringing about change, and to formulating and implementing policies and programs at international, national, and local levels, designed to alleviate hunger and under-nutrition. Prerequisite: Graduate Students Only This course satisfies the Society & Social Structures Sector for Nursing Class of 2012 and Beyond. Spring 1 Course Unit |
NURS3520 |
The Penn Food and Wellness Collaborative (PFWC), including Penn Park Farm (PPF), was established through seed funding from the Your Big Idea Wellness competition in 2019. To date, we’ve grown nearly 2,500lbs of produce that has been distributed free of charge to food insecure students, HUP employees, and West Philadelphia residents. Using the PPF as a learning laboratory, this course will explore the link between climate change, food insecurity and physical and mental health across the lifespan. Students will engage with community partners to identify the best mechanism for meeting food insecurity and improving physical and mental health among students, faculty and staff on campus and among members of all ages in the communities surrounding Penn. In collaboration with the learning lab, instructor led seminars and discussions support the identification, development and completion of a community-based project. |
NURS3610 |
Human milk is recognized universally as the optimal diet for newborn infants. Suboptimal breastfeeding rates are a global public health issue. Despite the World Health Organization recommending early exclusive breastfeeding with continued breastfeeding through at least age 2, these recommendations are not being met. Less than 50% of infants are breastfed within the first hour of birth and only 40% of infants receive exclusive human milk for the first 6 months. The World Health Organization has promoted breastfeeding as a primary preventive health strategy for over 25 years. In January 2011, the United States Surgeon General released a Call for Breastfeeding Action stating, “we all have a role in helping mothers to breastfeed.” Through classroom and clinical experiences, this course will provide an in-depth examination of the anatomy and physiology of lactation, essential aspects of establishing and maintaining lactation, and the nurses’ role in counseling the breastfeeding family. Emphasis will be placed on current research findings from around the world. |
NURS3650 |
This course is designed for present and future nurse professionals who wish to increase their knowledge of nutrition and expertise and application of knowledge to achieve optimal health of clients and themselves. Principles of medical nutrition therapy in health care delivery are emphasized in periods of physiologic stress and metabolic alterations. Individual nutrient requirements are considered from pathophysiologic and iatrogenic influences on nutritional status. Nutritional considerations for disease states will be explored through epidemiological, prevalence, incidence, treatment and research data. Understanding application of medical nutrition therapy are included through case analysis and field experiences |
NURS3750 |
Understanding and meeting nutritional needs from conception through adulthood will be addressed. Nutrition-related concerns at each stage of the lifecycle, including impact of lifestyle, education, economics and food behavior will be explored. |
NURS3760 |
An examination of the scientific basis for the relationship between nutrition, exercise and fitness. The principles of exercise science and their interaction with nutrition are explored in depth. The physiological and biochemical effects of training are examined in relation to sports performance and prevention of the chronic diseases prevalent in developed countries. |
NURS3770 |
This course focuses on the principles and theories guiding the clinical care and treatment of people with obesity across the lifespan. We will discuss the effectiveness and evidence-base supporting a variety of obesity treatments diet, physical activity, behavioral therapy, pharmacological, surgical, and combined approaches. Emphasis will be placed on the practical aspects of providing obesity education and counseling to assist individuals and families in attaining and maintaining a healthy weight. Course usually offered in spring term Prerequisite: NURS 065 or NURS 112 Activity: Seminar 1.0 Course Unit |
NURS5130 |
This course will examine obesity from scientific, cultural, psychological, and economic perspectives. The complex matrix of factors that contribute to obesity and established treatment options will be explored. |
NURS5160 |
A detailed consideration of the nature, consequences, and causes of hunger and undernutrition internationally. Approaches are explored to bringing about change, and to formulating and implementing policies and programs at international, national, and local levels, designed to alleviate hunger and under-nutrition. |
NURS5210 |
The objective of the course is to integrate the nutrition knowledge obtained from previous course work in nutrition and provide the student the opportunity to explore, analyze and formulate implications of the research and related literature on a self-selected topic under the guidance of the faculty coordinator. Current topics and controversies in nutrition will be discussed weekly. Readings will be assigned in coordination with each discussion topic and students will be required to seek out other sources of information to add to the class discussion. Topics will change from year to year to reflect the most recent interests and issues. Not Offered Every Year 0.5-1 Course Unit |
NURS5230 |
Essentials of nutritional biochemistry of macronutrient (protein, carbohydrate,lipid) metabolism from the molecular level to the level of the whole human organism. Linkages between energy and nitrogen balance and states of health anddisease are examined. Topics include energy metabolic pathways, nutrient transportation, nutrient catabolism, nutrient anabolism, body composition, and biomarkers. Prerequisite: NURS 0065 OR NURS 1120 1 Course Unit |
STSC 3279 |
How has food shaped the global transition to modernity? Columbus’ 1492 voyage to the Americas sparked a global process that transformed the eating habits and environments of humans throughout the world. Using approaches from food studies, STS, environmental history and global history, this class examines how the production, consumption, and study of food has been central to the emergence of the modern capitalist system and its discontents. Topics include the role of diet and food in European colonial conquest, the links between racial anxieties and the creation of modern nutritional standards, the rise of dietary ‘technologies of the self’ such as calorie-counting and the BMI index, and the emergence of microbial regimes of health. |
WRIT 088 305 |
How did you decide which foods would occupy space in your refrigerator? To make this decision, you likely assessed factors like whether food items were affordable or expensive, organic or processed, and if they were craft or mass-produced. These distinctions allow us to see that the food we eat may mean more than sustenance. Thus, in this class, we will employ a sociological lens to understand the meanings we give to food. We will explore how our meanings for food allow people to do things such as develop tastes, construct identities, gain membership to gastronomic systems, and distinguish categories of people (e.g., class). As we gain a greater understanding of these food meanings, we will be able to make sense of food trends such as the rise of gourmet, organic, ethnic, and diet foods. We will read Discriminating Taste: How Class Anxiety Created the American Food Revolution by Margot Finn to understand how class serves as one of the underlying factors that inform our food meanings. |