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Course Description Listing
- FN- 101 Dietetics As A Profession
- FN- 102 Nutrition For Healthy Living
- FN- 105 Food Service Sanitation
- FN- 111 Food Systems And Technology Futures
- FN- 115 Principles Of The Food Industry
- FN- 124 Foods
- FN- 149 Cooperative Education Experience
- FN- 199 Independent Study
- FN- 202 Food And Beverage Distribution Industry
- FN- 207 Medical Terminology
- FN- 212 Nutrition
- FN- 215 Art And Science Of Food
- FN- 222 Food Technology
- FN- 225 Spec Topics In Food And Nutrition
- FN- 236 Nutrition For Young Children
- FN- 240 Food Science
- FN- 249 Cooperative Education Experience
- FN- 260 Menu Planning And Design
- FN- 299 Independent Study
- FN- 310 Lifespan Nutrition
- FN- 312 Nutritional Assessment
- FN- 320 Advanced Nutrition
- FN- 325 Food Photography And Styling Workshop
- FN- 325 Special Topics In Food And Nutrition
- FN- 325 Special Topics in F&N: Ingredient Functionality and Food Safety
- FN- 325 Food Microbiology Seminar
- FN- 325 Special Topic: Applied Food Science
- FN- 330 Institutional Menu Planning
- FN- 342 Advanced Foods
- FN- 349 Cooperative Education Experience
- FN- 350 Food Processing
- FN- 355 Sports Nutrition
- FN- 360 Nutrition Counseling: A Team Approach
- FN- 380 Community Nutrition
- FN- 396 Food Science Workshop
- FN- 396A Obesity and Eating Disorders
- FN- 397 Field Experience
- FN- 397C Field Experience (Seminar): Dietetics
- FN- 397E Field Experience: Dietetics
- FN- 399 Independent Study
- FN- 400 Food Quality
- FN- 406 Nutrition Education
- FN- 408 Preprofessional Development In Dietetics And Nutrition
- FN- 410 Food & Nutrition Policy Regulation & Law
- FN- 413 Maternal And Child Nutrition
- FN- 414 Catering
- FN- 415 Nutritional Issues In Gerontology
- FN- 417 Medical Nutritional Therapy I
- FN- 418 Medical Nutritional Therapy II
- FN- 420 Food Styling
- FN- 431 Readings In Food Science And Nutrition
- FN- 435 Food Analysis
- FN- 438 Experimental Foods
- FN- 442 Basic Sensory Analysis
- FN- 449 Cooperative Education Experience
- FN- 450 Food Engineering
- FN- 461 Multicultural Aspects Of Food & Nutrition Patterns
- FN- 470 Food Distribution Operations And Control
- FN- 480 Research Critiques in Food Microbiology
- FN- 497C Field Experience: Food Systems And Technology
- FN- 497E Field Experience: Food Systems And Technology
- FN- 499 Independent Study
- FN- 510 Lifespan Nutrition
- FN- 512 Nutritional Assessment
- FN- 520 Advanced Nutrition
- FN- 525 Special Topics In Food And Nutrition
- FN- 525 Special Topic: Applied Food Science
- FN- 525 Special Topics in F&N: Ingredient Functionality and Food Safety
- FN- 525 Food Microbiology Seminar
- FN- 525 Food Packaging
- FN- 525 Food Photography And Styling Workshop
- FN- 530 Institutional Menu Planning
- FN- 542 Advanced Foods
- FN- 550 Food Processing
- FN- 555 Sports Nutrition
- FN- 560 Nutrition Counseling: A Team Approach
- FN- 596A Obesity and Eating Disorders
- FN- 600 Food Quality
- FN- 606 Nutrition Education
- FN- 610 Food & Nutrition Policy Regulation & Law
- FN- 613 Maternal And Child Nutrition
- FN- 614 Catering
- FN- 615 Nutritional Issues In Gerontology
- FN- 617 Medical Nutritional Therapy I
- FN- 618 Medical Nutritional Therapy Ii
- FN- 620 Food Styling
- FN- 631 Readings In Food Science And Nutrition
- FN- 635 Food Analysis
- FN- 638 Experimental Foods
- FN- 642 Basic Sensory Analysis
- FN- 650 Food Engineering
- FN- 661 Multicultural Aspects Of Food & Nutrition Patterns
- FN- 670 Food Distribution Operations And Control
- FN- 680 Research Critiques in Food Microbiology
- FN- 701 Trends In Nutrition
- FN- 710 Clinical Nutrition
- FN- 712 Practicum In Community Nutrition Programs
- FN- 715 Menu Analysis And Planning
- FN- 720 Workshop In Foods
- FN- 721 Workshop In Nutrition
- FN- 721 Workshop In Nutrition
- FN- 728 Introduction to Food and Nutritional Sciences Research
- FN- 729 Research Proposal for Food and Nutritional Sciences
- FN- 735 Problems In Food Science And Nutrition
- FN- 736 Micronutrients
- FN- 737 Macronutrients
- FN- 738 Medical Nutrition for the Geriatric Person
- FN- 740 Food Preservation Technology
- FN- 742 Sensory Evaluation Of Food
- FN- 746 Food Innovations
- FN- 749 Cooperative Education Experience
- FN- 750 Food Packaging
- FN- 756 Advanced Experimental Food
- FN- 760 Nutraceuticals/Functional Foods
- FN- 770 Thesis--Food Science And Nutrition
- FN- 796 Flavor Chemistry
- FN- 797 Field Experience
- FN- 799 Independent Study
- FN- 865 Supervised Practice In Medical Nutrition Management
FN- 101 Dietetics As A Profession
(1.00 cr.)
Repeatable: No
Survey of types of dietetic and foodservice administration programs in the United States; role and function of staff; professional literature.
FN- 102 Nutrition For Healthy Living
(2.00 cr.)
Health and Physical Education - Health
Repeatable: No
Food selection and eating patterns/standards, applied nutrition knowledge and interrelationships, nutrition information source analysis, weight management, the nutrition- exercise-fitness connection. Analysis of personal lifestyle and food patterns in relationship to optimal physical and mental well being.
FN- 105 Food Service Sanitation
(1.00 cr.)
Repeatable: No
Preparation for the ServSafe Food Protection Manager Certification Examination. Safe food handling practices.
FN- 111 Food Systems And Technology Futures
(1.00 cr.)
Repeatable: No
Introduction to food systems and technology with emphasis on trends, career opportunities and competencies required for success in the concentration areas of food systems management, food science, food merchandising and distribution and food communication.
FN- 115 Principles Of The Food Industry
(2.00 cr.)
Repeatable: No
Analysis of food processes, procedures and regulations. Application to protocols of the food industry. Appreciation of safe and healthy food service products.
FN- 124 Foods
(4.00 cr.)
Repeatable: No
Scientific principles and application in the selection, preparation and service of food.
FN- 149 Cooperative Education Experience
(1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
Department consent
FN- 199 Independent Study
(1.00 - 3.00 cr.)
Repeatable: Yes
Department consent
FN- 202 Food And Beverage Distribution Industry
(3.00 cr.)
Repeatable: No
An introductory course for students in the field of food and beverage merchandising and distribution. A study of history, evolution, classification, manufacture/production, packaging, distribution, and merchandising with an emphasis on trends and employment. Resource persons from industry and field trips will be utilized.
FN- 207 Medical Terminology
(1.00 cr.)
Repeatable: No
Medical terminology for allied health occupations. Self-paced instruction utilizing a word-building system to learn word parts used to construct or analyze new terms. Emphasis on spelling, definition, usage and pronunciation.
FN- 212 Nutrition
(3.00 cr.)
Repeatable: No
Basic principles of nutrition applied to current issues in health maintenance.
FN- 215 Art And Science Of Food
(3.00 cr.)
Repeatable: No
Analysis and application of food principles applied to storage, preparation and service. Special emphasis on food safety and the art of food preparation.
FN- 222 Food Technology
(2.00 cr.)
Global Perspective, Technology
Repeatable: No
Food processing technology and how it impacts society, individual health and well-being, environment and the future; technological innovations and new developments to meet the changing requirements of society and increasing global demand for food. A special course fee applies.
FN- 225 Spec Topics In Food And Nutrition
(1.00 - 2.00 cr.)
Repeatable: Yes
Study of special topics in food and nutrition.
FN- 236 Nutrition For Young Children
(1.00 - 2.00 cr.)
Repeatable: No
Impact of nutrition on growth, development and health of young children. Assessment of nutritional status, changing needs and eating patterns, the link between nutrition, dietary practices, and behavior, and translating current nutrition in formation into effective nutrition education strategies for children.
FN- 240 Food Science
(4.00 cr.)
Repeatable: No
Physical and chemical changes affecting selection, preparation and service of food.
FN- 249 Cooperative Education Experience
(1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
Department consent
FN- 260 Menu Planning And Design
(2.00 cr.)
Repeatable: No
Principles of menu planning, design and production for commercial and institutional food establishments.
FN- 299 Independent Study
(1.00 - 3.00 cr.)
Repeatable: Yes
Department consent
FN- 310 Lifespan Nutrition
(3.00 cr.)
Repeatable: No
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- 312 Nutritional Assessment
(2.00 cr.)
Repeatable: No
Introduction to basic components of nutritional assessment as applied to individuals.
FN- 320 Advanced Nutrition
(3.00 cr.)
Repeatable: No
Principles of human nutrition applied to individual, family, community and world problems.
FN- 325 Food Photography And Styling Workshop
(1.00 cr.)
Repeatable: No
An online and hands-on experience about the art, theory, and practice of food presentation for food photography.
Instructor's consent
FN- 325 Special Topics In Food And Nutrition
(1.00 - 3.00 cr.)
Repeatable: Yes
Study of special topics in food and nutrition.
FN- 325 Special Topics in F&N: Ingredient Functionality and Food Safety
(2.00 cr.)
Repeatable: Yes
Designed to meet the science and family and consumer sciences standards in Wisconsin. Content presented will build capacity for food science and science teachers to create science-based learning experiences related to food.
FN- 325 Food Microbiology Seminar
(1.00 - 2.00 cr.)
Repeatable: No
Analysis of current issues related to food microbiology in the food industry. Evaluation of pathogens cultured in a laboratory setting.
FN- 325 Special Topic: Applied Food Science
(2.00 cr.)
Repeatable: No
Measurements for food rheology and heat transfer; chemistry of select flavors; proximate analysis of nutrients; enumeration of fermentative microorganisms in food.
FN- 330 Institutional Menu Planning
(3.00 cr.)
Repeatable: No
Principles of cycle menu planning, design, and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet the special dietary needs of an individual or group.
FN- 342 Advanced Foods
(3.00 cr.)
Repeatable: No
Comparative studies of food selection and preparation; appraisal of foods.
FN- 349 Cooperative Education Experience
(1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
Department consent
FN- 350 Food Processing
(3.00 cr.)
Repeatable: No
Industrial methods used to prepare and preserve food.
FN- 355 Sports Nutrition
(3.00 cr.)
Repeatable: No
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- 360 Nutrition Counseling: A Team Approach
(3.00 cr.)
Repeatable: No
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.
FN- 380 Community Nutrition
(3.00 cr.)
Repeatable: No
Current status and legislation of community nutrition programs. Assessment of community needs and resources, program planning, funding, and evaluation. The role of the community nutritionist/home economist to help individuals, families, and communities solve nutrition problems.
FN- 396 Food Science Workshop
(2.00 cr.)
Repeatable: No
Designed to meet the science and family and consumer sciences standards in Wisconsin. Content presented will build capacity for food science and science teachers to create science-based learning experiences related to food.
Instructor's consent
FN- 396A Obesity and Eating Disorders
(3.00 cr.)
Repeatable: No
Examines the complex issues associated with obesity and eating disorders. Consideration of health and psycho-emotional effects on the individual as well as relevant social, economic, and public health implications. Exploration of the etiology of obesity and the spectrum of disordered eating as well as appropriate treatment approaches.
FN- 397 Field Experience
(2.00 cr.)
Repeatable: No
FN- 397C Field Experience (Seminar): Dietetics
(1.00 - 2.00 cr.)
Repeatable: No
Field experience related to the dietetic areas. Prior approval of field position, 320 hours of work experience, and seminar. Written reports required for two-credit option.
Department consent
FN- 397E Field Experience: Dietetics
(1.00 cr.)
Repeatable: No
Field experience related to the dietetic areas. Prior approval of field position, 320 hours of work experience, and seminar. Written reports required for two-credit option.
Department consent
FN- 399 Independent Study
(1.00 - 3.00 cr.)
Repeatable: Yes
Department consent
FN- 400 Food Quality
(4.00 cr.)
Repeatable: No
Applications of qualitative and quantitative tools in conjunction with statistical methods to implement quality management in the food industry.
FN- 406 Nutrition Education
(3.00 cr.)
Repeatable: No
Nutrition education as planned behavioral change: problems and solutions in instructing various populations; identification, development and evaluation of nutrition resources.
FN- 408 Preprofessional Development In Dietetics And Nutrition
(1.00 cr.)
Repeatable: No
Provide a step by step, efficient and effective process toward completion of application for Supervised Practice Programs (Dietetic Internships), graduate school or employment.
FN- 410 Food & Nutrition Policy Regulation & Law
(3.00 cr.)
Repeatable: No
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- 413 Maternal And Child Nutrition
(3.00 cr.)
Repeatable: No
Application of principles to maternal, infant, child and adolescent nutrition.
FN- 414 Catering
(3.00 cr.)
Repeatable: No
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-424.) A special course fee applies.
FN- 415 Nutritional Issues In Gerontology
(3.00 cr.)
Repeatable: No
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.
FN- 417 Medical Nutritional Therapy I
(3.00 cr.)
Repeatable: No
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.
FN- 418 Medical Nutritional Therapy II
(4.00 cr.)
Repeatable: No
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.
FN- 420 Food Styling
(1.00 - 3.00 cr.)
Repeatable: Yes
Food as media for artistic expression; effective use of color, form and texture.
FN- 431 Readings In Food Science And Nutrition
(1.00 - 2.00 cr.)
Repeatable: Yes
Critical reading, evaluating, and reporting from pertinent current journals and other publications.
FN- 435 Food Analysis
(3.00 cr.)
Repeatable: No
Principles and methods in analysis of nutritive and bioactive components in food; nutrient and ingredient characterization; analytical methods in food quality and safety assurance; standard methods in the food quality control laboratory.
FN- 438 Experimental Foods
(3.00 cr.)
Repeatable: No
Experimentation with selected food materials, techniques and equipment; directed study in individually chosen area.
FN- 442 Basic Sensory Analysis
(3.00 cr.)
Repeatable: No
Basic understanding of the psychobiology and physiology of senses and the role both play in consumer product acceptance. Basic tests of sensory analysis, including both objective trained panel difference tests and subjective preference/ acceptance tests. Appropriate for all majors who produce products for/or merchandise to consumers.
FN- 449 Cooperative Education Experience
(1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods, building and expanding on previous experiences.
Department consent
FN- 450 Food Engineering
(3.00 cr.)
Repeatable: No
Application of pertinent chemistry, physics and mathematics principles to food processing.
FN- 461 Multicultural Aspects Of Food & Nutrition Patterns
(3.00 cr.)
Racial & Ethnic Studies Category C
Repeatable: No
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- 470 Food Distribution Operations And Control
(3.00 cr.)
Repeatable: No
Current trends and management strategies in the distribution of food and beverages, from manufac- turer to consumer.
FN- 480 Research Critiques in Food Microbiology
(3.00 cr.)
Repeatable: No
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.
FN- 497C Field Experience: Food Systems And Technology
(1.00 cr.)
Repeatable: No
Seminar: analysis, interpretation and synthesis of food systems and technology principles through a written paper and oral seminars following 320 hours of field work in an approved position. Integrates synergistic principles/activities from program courses and among concentrations.
Department consent
FN- 497E Field Experience: Food Systems And Technology
(1.00 cr.)
Repeatable: No
Food systems and technology area field experience. Approved field position, 320 hours of work experience, and development of concept/outline for written analysis paper.
Department consent
FN- 499 Independent Study
(1.00 - 3.00 cr.)
Repeatable: Yes
Department consent
FN- 510 Lifespan Nutrition
(3.00 cr.)
Repeatable: No
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
(2.00 cr.)
Repeatable: No
Introduction to basic components of nutritional assessment as applied to individuals.
FN- 520 Advanced Nutrition
(3.00 cr.)
Repeatable: No
Principles of human nutrition applied to individual, family, community and world problems.
FN- 525 Special Topics In Food And Nutrition
(1.00 - 3.00 cr.)
Repeatable: Yes
Study of special topics in food and nutrition.
FN- 525 Special Topic: Applied Food Science
(2.00 cr.)
Repeatable: No
Measurements for food rheology and heat transfer; chemistry of select flavors; proximate analysis of nutrients; enumeration of fermentative microorganisms in food.
FN- 525 Special Topics in F&N: Ingredient Functionality and Food Safety
(2.00 cr.)
Repeatable: Yes
Designed to meet the science and family and consumer sciences standards in Wisconsin. Content presented will build capacity for food science and science teachers to create science-based learning experiences related to food.
FN- 525 Food Microbiology Seminar
(1.00 - 2.00 cr.)
Repeatable: No
Analysis of current issues related to food microbiology in the food industry. Evaluation of pathogens cultured in a laboratory setting.
FN- 525 Food Packaging
(3.00 cr.)
Repeatable: No
Interrelationship of food and packaging. Technical content appropriate to solve complex and interrelated problems in food packaging research and development. Instructor's consent required.
Instructor's consent
FN- 525 Food Photography And Styling Workshop
(1.00 cr.)
Repeatable: No
An online and hands-on experience about the art, theory, and practice of food presentation for food photography.
Instructor's consent
FN- 530 Institutional Menu Planning
(3.00 cr.)
Repeatable: No
Principles of cycle menu planning, design, and marketing for institutional food settings, which includes culinary skills, basic food preparation and modified menus to meet the special dietary needs of an individual or group.
FN- 542 Advanced Foods
(3.00 cr.)
Repeatable: No
Comparative studies of food selection and preparation; appraisal of foods.
FN- 550 Food Processing
(3.00 cr.)
Repeatable: No
Industrial methods used to prepare and preserve food.
FN- 555 Sports Nutrition
(3.00 cr.)
Repeatable: No
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
(3.00 cr.)
Repeatable: No
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.
FN- 596A Obesity and Eating Disorders
(3.00 cr.)
Repeatable: No
Examines the complex issues associated with obesity and eating disorders. Consideration of health and psycho-emotional effects on the individual as well as relevant social, economic, and public health implications. Exploration of the etiology of obesity and the spectrum of disordered eating as well as appropriate treatment approaches.
FN- 600 Food Quality
(4.00 cr.)
Repeatable: No
Applications of qualitative and quantitative tools in conjunction with statistical methods to implement quality management in the food industry.
Instructor's consent
FN- 606 Nutrition Education
(3.00 cr.)
Repeatable: No
Nutrition education as planned behavioral change: problems and solutions in instructing various populations; identification, development and evaluation of nutrition resources.
FN- 610 Food & Nutrition Policy Regulation & Law
(3.00 cr.)
Repeatable: No
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
(3.00 cr.)
Repeatable: No
Application of principles to maternal, infant, child and adolescent nutrition.
FN- 614 Catering
(3.00 cr.)
Repeatable: No
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.) A special course fee applies.
FN- 615 Nutritional Issues In Gerontology
(3.00 cr.)
Repeatable: No
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.
FN- 617 Medical Nutritional Therapy I
(3.00 cr.)
Repeatable: No
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.
FN- 618 Medical Nutritional Therapy Ii
(4.00 cr.)
Repeatable: No
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.
FN- 620 Food Styling
(1.00 - 3.00 cr.)
Repeatable: Yes
Food as media for artistic expression; effective use of color, form and texture.
FN- 631 Readings In Food Science And Nutrition
(1.00 - 2.00 cr.)
Repeatable: Yes
Critical reading, evaluating, and reporting from pertinent current journals and other publications.
FN- 635 Food Analysis
(3.00 cr.)
Repeatable: No
Principles and methods in analysis of nutritive and bioactive components in food; nutrient and ingredient characterization; analytical methods in food quality and safety assurance; standard methods in the food quality control laboratory.
FN- 638 Experimental Foods
(3.00 cr.)
Repeatable: No
Experimentation with selected food materials, techniques and equipment; directed study in individually chosen area.
FN- 642 Basic Sensory Analysis
(3.00 cr.)
Repeatable: No
Sensory analysis of appearance, texture, flavor; physiology of sensory receptors; application of laboratory and consumer panels; and interpretation of data.
FN- 650 Food Engineering
(3.00 cr.)
Repeatable: No
Application of pertinent chemistry, physics and mathematics principles to food processing.
FN- 661 Multicultural Aspects Of Food & Nutrition Patterns
(3.00 cr.)
Repeatable: No
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
(3.00 cr.)
Repeatable: No
Current trends and management strategies in the distribution of food and beverages, from manufac- turer to consumer.
FN- 680 Research Critiques in Food Microbiology
(3.00 cr.)
Repeatable: No
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.
FN- 701 Trends In Nutrition
(2.00 cr.)
Repeatable: Yes
Practical application of recent developments in the field of nutrition.
FN- 710 Clinical Nutrition
(3.00 cr.)
Repeatable: No
Innovative approaches in nutrition therapy. Clinical experience offered in area health care facilities.
FN- 712 Practicum In Community Nutrition Programs
(1.00 - 2.00 cr.)
Repeatable: Yes
Advanced experience in community nutrition programs. Individual project in nutrition counseling, identification, delivery and evaluation of nutrition and appropriate food services.
Department consent
FN- 715 Menu Analysis And Planning
(3.00 cr.)
Repeatable: No
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
(1.00 cr.)
Repeatable: Yes
Discussion of current issues in food science and technology, food marketing and management, and for developing strategies for conducting and dissemi nating food related research. Includes critical analyses of variety of food oriented research projects.
FN- 721 Workshop In Nutrition
(1.00 cr.)
Repeatable: Yes
A forum for discussion of current issues in human nutritional science and nutrition marketing and management, and for developing strategies for conducting and disseminating nutritional science research. Includes critical analyses of variety of nutrition-focused research projects.
FN- 721 Workshop In Nutrition
(1.00 cr.)
Repeatable: Yes
Individual and group investigations and solutions of problems in nutrition science and nutrition education.
FN- 728 Introduction to Food and Nutritional Sciences Research
(3.00 cr.)
Repeatable: No
Methods for answering food and nutrition research questions. Identify problems, critically evaluate the relevant research and interpret/report data and conclusions in order to write a critical literature review with bibliography.
FN- 729 Research Proposal for Food and Nutritional Sciences
(3.00 cr.)
Repeatable: No
Design and write a research proposal with appropriate objectives, instrumentation, sampling techniques,and statistical analyses aligned to a problem in food and nutritional sciences.
FN- 735 Problems In Food Science And Nutrition
(2.00 cr.)
Repeatable: No
Identification, selection and completion of a problem in food science and nutrition, culminating in a Plan B paper and oral presentation of the paper.
FN- 736 Micronutrients
(3.00 cr.)
Repeatable: No
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
(3.00 cr.)
Repeatable: No
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
(3.00 cr.)
Repeatable: No
Medical nutritional care of the long-term care, home health, extended care for the elderly, geriatric patient/individual/person. Regulatory compliance, nutrition documentation, nutrition assessment and standards of nutritional care.
FN- 740 Food Preservation Technology
(3.00 cr.)
Repeatable: No
Application and evaluation of the technology of food preservation to selected areas in food science.
FN- 742 Sensory Evaluation Of Food
(3.00 cr.)
Repeatable: No
Selection, identification and measurement of food evaluation tools using consumer and laboratory sensory panels.
FN- 746 Food Innovations
(2.00 - 3.00 cr.)
Repeatable: No
Effects of food industry innovations on preparation and service of foods. A special course fee applies.
FN- 749 Cooperative Education Experience
(1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Entails recurring, supervised work periods at the graduate level.
Department consent
FN- 750 Food Packaging
(3.00 cr.)
Repeatable: No
Interrelationship of food and packaging. Technical content appropriate to solve complex and interrelated problems in food packaging research and development.
Instructor's consent
FN- 756 Advanced Experimental Food
(3.00 - 4.00 cr.)
Repeatable: No
Principles of research methods applied to directed investigations in food preparation.
FN- 760 Nutraceuticals/Functional Foods
(3.00 cr.)
Repeatable: No
Exploration of the growing nutraceutical/functional food industry emphasizing production, control, development of natural health products, social and regulatory issues, research key issues.
FN- 770 Thesis--Food Science And Nutrition
(1.00 - 6.00 cr.)
Repeatable: Yes
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.
FN- 796 Flavor Chemistry
(3.00 cr.)
Repeatable: No
Chemistry of flavor compound formation, release and changes; important reactions and biochemical mechanisms in food flavor chemistry. Definitions and analytical methods in flavor and off-flavor analysis. Flavor interaction in foods and human perception. Food flavor technology and application in food industry.
FN- 797 Field Experience
(2.00 cr.)
Repeatable: No
Department consent
FN- 799 Independent Study
(1.00 - 3.00 cr.)
Repeatable: Yes
Department consent
FN- 865 Supervised Practice In Medical Nutrition Management
(3.00 - 14.00 cr.)
Repeatable: Yes
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.
Department consent
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