FN Food and Nutrition


FN-510 Lifespan Nutrition 3 cr.
Nutrition concepts and concerns associated with each lifespan stage; integration of social, psychological, cultural, economic, and legislative factors to develop issue-centered approaches to meet nutrition needs.

FN-512 Nutritional Assessment 2 cr.
Fall, Spring and Summer
Introduction to basic components of nutritional assessment as applied to individuals.

FN-520 Advanced Nutrition 3 cr.
Principles of human nutrition applied to individual, family, community and world problems.

FN-525 Special Topics in Food and Nutrition 1-3 cr.
Fall
Study of special topics in food and nutrition. R $

FN-530 Institutional Menu Planning 3 cr.
Fall and Spring
Principles of cycle menu planning, design and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet hte special dietary needs of an individual or group.

Consent of instructor required.

FN-542 Advanced Foods 3 cr.
Fall
Comparative studies of food selection and preparation; appraisal of foods.

FN-550 Food Processing 3 cr.
Spring
Industrial methods used to prepare and preserve food.

FN-555 Sports Nutrition 3 cr.
Nutritional and metabolic requirements of physical activity. Metabolic fuel utilization during exercise and physiological adaptations to exercise training will be discussed. The health and well- being benefits of an optimal diet-exercise regime will be emphasized.

FN-560 Nutrition Counseling: A Team Approach 3 cr.
Inter-disciplinary team approach to individual and group client-centered nutrition counseling which includes assisting and advising clients on dietary information. Skills and techniques based on nutrition counseling theories that are most useful to registered dietitians in enhancing quality of life and planned nutrition intervention.

Prerequisites: take FN-512.

FN-600 Food Quality 4 cr.
The applications of qualitative and quantitative tools in conjunction with statistical methods to implement quality management in the food industry.

Prerequisites: consent of the instructor.

FN-606 Nutrition Education 3 cr.
Fall and Spring
Nutrition education as planned behavioral change: problems and solutions in instructing various populations; identification, development and evaluation of nutrition resources.

FN-610 Food and Nutrition Policy Regulation and Law 3 cr.
Food and nutrition policy development and evolution. Key acts and agencies governing food regulation and law. Process of creating or changing law. Compliance and enforcement rules in inspection, labeling, export and import. Administrative practice in food law including proceedings and judicial review.

FN-613 Maternal and Child Nutrition 3 cr.
Fall
Application of principles to maternal, infant, child and adolescent nutrition.

FN-614 Catering 3 cr.
Theory and application of operational and managerial principles for on/off-premise catering for special events. Cannot be taken for credit by students who have previously taken HT-624.

FN-615 Nutritional Issues in Gerontology 3 cr.
Theory and relationships of nutrition, longevity and aging. Food and nutrition legislation for the elderly--theory and implementation. Nutritional implications of acute and chronic disease states common among the elderly.

Prerequisites: take FN-520 and CHEM-511.

FN-617 Medical Nutritional Therapy I   3 cr.

Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporates principles of medical nutritional therapy in nutrition assessment, diet prescription, medications, care plans and documentation.

Prerequisites: take FN-512.

FN-618 Medical Nutritional Therapy II   4 cr.

Fall and Spring

Principles and methods for use in certain pathological conditions or chronic and acute disease processes. Incorporation of the principles of nutrition assessment, diet prescription, medications, care plans, and documentation into the management of disease processes.

Prerequisites: take FN-512.

FN-620 Food Styling 1-3 cr.
Fall and Summer
Food as media for artistic expression; effective use of color, form and texture. R

FN-631 Readings in Food Science and Nutrition 1-2 cr.
Critical reading, evaluating, and reporting from pertinent current journals and other publications. R

FN-638 Experimental Foods 3 cr.
Fall and Spring
Experimentation with selected food materials, techniques and equipment; directed study in individually chosen area.

FN-650 Food Engineering 3 cr.
Fall
Application of pertinent chemistry, physics and mathematics principles to food processing.

FN-661 Multicultural Aspects of Food and Nutrition Patterns 3 cr.
Food and nutrition patterns as influenced by social, religious, geographical, economic and political factors. Cultures emphasized include Native American, African American, Hispanic and Asian American. Food as a means of cross-cultural communication.

FN-670 Food Distribution Operations and Control 3 cr.
Current trends and management strategies in the distribution of food and beverages, from manufac- turer to consumer.

FN-680 Research Critiques in Food Microbiology 3 cr.
Research evidence examining mechanistic concepts in microbial food spoilage, infectious disease and molecular epidemiology. Methods of assessing safety risks and design of interventions to manage risks in food processing environments. Prerequisites: CHEM-511 or by permission of instructor.

FN-701 Trends in Nutrition 2 cr.
Practical application of recent developments in the field of nutrition. R

FN-710 Clinical Nutrition 3 cr.
Innovative approaches in nutrition therapy. Clinical experience offered in area health care facilities. Prerequisites: take FN-618.

FN-712 Practicum in Community Nutrition Programs 1-2 cr.
Advanced experience in community nutrition programs. Individual project in nutrition counseling, identification, delivery and evaluation of nutrition and appropriate food services.

Prerequisites: take FN-606 and FN-618. R

FN-715 Menu Analysis and Planning 3 cr.
Principles of planning and designing menus for production and sales in commercial and institutional food services. Special emphasis is given to computerization of the menu planning
process.

FN-720 Workshop in Foods 1 cr.
Discussion of current issues in food science and technology, food marketing and management, and for developing strategies for conducting and disseminating food related research. Includes critical analyses of variety of food oriented research projects. R

FN-721 Workshop in Nutrition 1 cr.
Individual and group investigations and solutions of problems in nutrition science and nutrition education. R

FN-735 Problems in Food Science and Nutrition 2 cr.
Identification, selection and completion of a problem in food science and nutrition, culminating in a Plan B paper and oral presentation of the paper.

Prerequisites: take EDUC-740. $

FN-736 Micronutrients 3 cr.
Absorption and intermediary metabolism of minerals, vitamins and other organic compounds with nutritional relevance. Analysis and application of current research as it relates to these micronutrients are emphasized.

FN-737 Macronutrients 3 cr.
Digestion, absorption, transport, metabolism, health concerns, functions and micronutrient interrelationships to water, carbohydrate, lipid and protein are the focus of this course. Analysis and application of current research related to these macronutrients are emphasized.

FN-738 Medical Nutrition for the Geriatric Person (3 cr.)
Medical nutritional care of the long term care, home health, and extended care for the elderly, geriatric patient/individual/person. Regulatory compliance, nutrition documentation, nutrition assessment and standards of nutritional care.

Prerequisites: take FN-615, FN-617, or FN-618 or consent of instructor.

FN-740 Food Preservation Technology 3 cr.
Application and evaluation of the technology of food preservation to selected areas in food science.

Prerequisites: take CHEM-511.

FN-742 Sensory Evaluation of Food 3 cr.
Selection, identification and measurement of food evaluation tools using consumer and laboratory sensory panels.

FN-746 Food Innovations 2-3 cr.
Effects of food industry innovations on preparation and service of foods. $

FN-750 Food Packaging 3 cr.
Fall
Interrelationship of food and packaging. Technical content appropriate to solve complex and interrelated problems in food packaging research and development. Instructor's consent required.

FN-756 Advanced Experimental Food 3-4 cr.
Fall and Spring
Principles of research methods applied to directed investigations in food preparation.

Prerequisites: take FN-638.

FN-770 Thesis--Food Science and Nutrition 1-6 cr.
Independent research under direction of investigation adviser. Selection of problems, development of outline, review of literature, compilation of bibliography, plan of method of attack, conduct of research, interpretation of findings, preparation of the final paper according to thesis standards and oral presentation of the research. Student may enroll for variable semester hours of credit in various terms with a final total of six. Consent of program director.

Prerequisites: take EDUC-740. R $

FN-865 Supervised Practice in Medical Nutrition Management 3-14 cr.
Supervised practice experience in clinical, community nutrition and foodservice management. Structured experiences are provided at hospital, clinic, community and public school sites. Successful completion of more than 900 hours for 18 credits meets the American Dietetic Association requirement for a supervised practice program.

Prerequisites: FN-710 and FN-606 and FN-712, minimum grade B for each course. R