Credits: 4; Prereq: CHM 2200 and CHM 2200L (or preferably CHM 2210, CHM 2211 and CHM 2211L) with minimum grades of C.
An introduction to biochemistry with emphasis on intermediary metabolism.
Credits: 2; Prereq: HUN 2201; DIE major or instructor permission.
The role of nutrition in promoting, maintaining and improving health in the community. Investigation of traditional aspects of the emerging health delivery systems, as well as entrepreneurial ventures in wellness. Students will study the financial, legislative, political, sociological, and scientific aspects of public and community health.
Credits: 3; Prereq: FOS 3042.
The management of human resources, food, equipment and facilities to provide a quality product and service to customers in a food service operation.
Credits: 2; Coreq: DIE 4125; DIE majors only.
The application of principles of food systems management, including purchasing, production, service, sanitation and safety.
DIE 4245C Medical Nutrition Therapy Applications - Part 1
Credits: 3; Prereq: HUN 2201; Coreq: HUN 4445, and APK 2105C or PCB 4723C, and BCH 3025 or BCH 4024; DIE majors only.
Part one of a 2-semester sequence focusing on application of the nutrition care planning process. Includes development of nutrition assessment skills and formulation of nutrition care plans for simulated patients, including those requiring enternal and parenteral nutrition.
DIE 4246C Medical Nutrition Therapy Applications - Part 2
Credits: 3; Prereq: HUN 4445, DIE 4245C, and APK 2105C or PCB 4723C; Coreq: HUN 4446.
Part two of a 2-semester sequence that focuses on attainment of knowledge to make nutrition diagnoses, to develop and implement effective nutrition intervention strategies and to identify appropriate monitoring and evaluation plans for patients with common chronic diseases and disorders.
DIE 4436 Nutrition Counseling and Communication
Credits: 2; Prereq: HUN 2201 and HUN 3403; DIE majors only.
The application of principles of group dynamics and group and interpersonal counseling skills in dietetics practice settings. Provides hands-on experiences in counseling and in oral and written communication.
Credits: 1; Prereq: 4AG - DIE majors.
Capstone course for dietetic majors; focuses on professional issues, including ethics, legislative issues, advocating and marketing the profession.
Credits: 1 to 5; can be repeated with change in content up to 5 credits.
Individual research work in various phases of dietetics.
Credits: 1 to 6; can be repeated with change in content up to 6 credits. Prereq: admission to the CALS honors program.
An individual special project course restricted to students in the college's honors program. Students complete a project on a selected topic, issue or problem in research, teaching or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator.
Credits: 1 to 3; can be repeated with change in content up to 7 credits.
Lectures, conference, laboratory or clinical experience covering selected topics in dietetics.
Credits: 3.
Discussion of current nutrition and food science topics concerning nutritional quality and safety of foods as they relate to one's health. For science and nonscience students. (B)
Credits: 3.
Commodities selected for human consumption and the methods used by food technologists to prolong shelf life, retard spoilage and ensure quality. Principles upon which the various processing methodologies are based. (B)
Credits: 2; Prereq: MCB 2000 and MCB 2000L, or the equivalent.
Lectures, discussions, demonstrations and field trips concerning microbial, chemical and biological safety of food, principles of sanitation for the food processing, food service and retail food industries.
Credits: 3 to 4; Prereq: MCB 2000 or MCB 2010 or MCB 2013 or MCB 3020 or MCB 3023.
Sources and types of biological contamination and its control during harvesting, processing and storage of foods; food fermentation; biotechnology sanitation; HACCP methods used to examine foods for microbial content.
Credits: 2; Prereq: MCB 2000L or MCB 3020L; concurrent or previous registration in FOS 4222.
Methods to enumerate microorganisms in foods.
Credits: 1; Coreq: FOS 4311.
Demonstrations and illustrations of the chemical and physical properties of foods. Shows the effects of processing, ingredients and storage on food quality and nutrient retention.
Credits: 3; Prereq: CHM 2200 or the CHM 2210/2211 sequence; Coreq: FOS 4310L or FOS 4311L; biochemistry recommended but not required.
Relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.
Credits: 1; Prereq: CHM 2200L or CHM 2211L; Coreq: FOS 4311.
Laboratory covering the relationship of composition to the properties of foods and the changes which occur during processing, storage and utilization.
Credits: 4; Prereq: CHM 2200/2200L or the CHM 2210/2211/2211L sequence.
Principles and practice of physical and chemical methods for analyzing foods. (P)
Credits: 4; Prereq: AOM 4062 or FOS 4222 or FOS 4311.
Principles of processing foods: cooling, freezing, heating, dehydrating, concentrating, irradiating, fermenting and the use of chemicals.
Credits: 3; Prereq: 4AG - FOS majors only.
Capstone course integrating food science and related disciplines to value-added food products using traditional and novel commodity, ingredient and process combinations. Class projects emphasize technology, safety, health/nutrition, legal, quality and economic/ marketing considerations.
Credits: 3; Prereq: CHM 2045.
Processing principles and methods of preparation of various seafood products and control of product quality.
Credits: 3; Prereq: STA 2023.
Measurement and control of the major quality parameters of foods, including sensory, color and texture.
FOS 4731 Government Regulations and the Food Industry
Credits: 2; Prereq: FOS 3042 or FOS major or instructor permission.
Government laws regulating food wholesomeness; food handling, processing and distribution under sanitary conditions; food ingredients and labeling of food products.
FOS 4905 Special Problems in Food Science
Credits: 1 to 5; can be repeated with change in content up to 5 credits.
Individual research work in various phases of food science.
Credits: 1 to 6; can be repeated with change in content up to 6 credits. Prereq: admission to the CALS honors program.
An individual special project course restricted to students in the college's of Agricultural and Life Sciences' honors program. Students will complete a project on a selected topic, issue or problem. Projects may relate to research, teaching or extension and will be reviewed by at least two faculty members chosen by the honors coordinator.
Credits: 1 to 3; can be repeated with change in content up to 7 credits.
Lectures, conferences or laboratory covering specially selected topics in food science.
FOS 4941 Full-Time Practical Work Experience in Food Science
Credits: 1 to 3; Prereq: previous arrangement with adviser and department permission; FSHN majors only.
One-term employment in industry, including extra work according to a pre-approved outline. Practical work under industrial supervision as set forth in College of Agricultural and Life Sciences regulations. (S-U)
HUN 2201 Fundamentals of Human Nutrition
Credits: 3; Prereq: BSC 2007 or BSC 2009 or BSC 2010 or CHM 1025 or CHM 2045 or APK 2100C or APK 2105C or CHM 1030.
The properties, functions, requirements, interrelationships and metabolism of nutrients. (B)
HUN 3403 Nutrition through the Life Cycle
Credits: 2; Prereq: HUN 2201.
Nutritional needs and concerns throughout stages of the life cycle including pregnancy and lactation, infancy, adolescence, adulthood, and aging; socioeconomic, cultural and psychological influences on food and nutrition behavior.
Credits: 3; Prereq: BCH 3025 or BCH 4024; PCB 4723C or APK 2105C; HUN 3403 and HUN 4445.
Metabolic relationships of nutrients with emphasis upon their functions in biochemical and physiological processes as well as variations in requirements in response to stress. Meets requirements of the American Dietetic Association.
Credits: 2; Prereq: HUN 2201 and CHM 2211; Coreq: HUN 4445, APK 2105C or PCB 4723C, BCH 3025 or BCH 4024; DIE majors only.
Part one of a two-semester sequence that focuses on the biochemical and pathophysiological bases of disease/conditions that require specialized nutrition support/medical nutrition therapy.
Credits: 3; Prereq: HUN 4445; BCH 3025 or BCH 4024, PCB 4723C or APK 2105C.
Part two of the sequence that focuses on the biochemical and pathophysiological bases of disease/conditions that require specialized nutrition support/medical nutrition therapy.
HUN 4813C Laboratory Techniques in Molecular Nutrition
Credits: 3; Prereq: CHM 2211 and CHM 2211L; Coreq: BCH 3025 or BCH 4024.
Laboratory techniques relevant to the study of nutrition, ranging from biochemistry, molecular biology, genomics and bioinformatics.
HUN 4905 Special Problems in Human Nutrition
Credits: 1 to 5; can be repeated with change in content up to 5 credits.
Individual research work in various phases of nutrition.
Credits: 1 to 6; can be repeated with change in content up to 6 credits. Prereq: admission to the CALS honors program.
An individual special project course restricted to students in the college's honors program. Students will complete a project on a selected topic, issue or problem. Projects may relate to research, teaching or extension and will be reviewed by at least two faculty members chosen by the honors coordinator.
Credits: 1 to 3; can be repeated with change in content up to 7 credits. Prereq: instructor permission.
Lectures or laboratory covering selected topics in human nutrition.
HUN 4941 Full Time Practical Work Experience in Human Nutrition
Credits: 1 to 3; Prereq: previous arrangement with adviser and department permission; FSHN majors only.
One-term employment in industry or the health field according to a pre-approved outline. Practical work under supervision as set forth in College of Agricultural and Life Sciences regulations. (S-U)