FN Food and Nutrition


FN-101 Dietetics as a Profession 1 cr.
Fall
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 2-3 cr.
HPE HLTH
Fall and Spring
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-106 Nutrition in the Hospitality Industry 2 cr.
Fall and Spring
Basic principles with application to the hospitality industry. Basic physiological nutrition; cultural and psychological influences on food preference. Interpretation of nutrition information, food composition data, and discussion of appropriate products and services. Nutrition analysis and programming on and off the computer will be stressed. Not appropriate for students with credit in FN-202 or FN-212.

FN-111 Food Systems and Technology Futures 1 cr.
Fall
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 th Food Industry 2 cr.
Analysis of food processes, procedures, and regulations.  Application to protocols of the food industry. Appreciation of safety and health food service products.

FN-124 Foods 4 cr.
Fall and Spring
Scientific principles and application in the selection, preparation and service of food.

FN-202 Food and Beverage Distribution Industry 3 cr.
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 cr.
Fall and Spring
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-208 Management of Food Production 3 cr.
Fall and Spring
Development and application of management principles to decision making in small batch food production which is based on menu driven concepts. Prerequisites: take one group: take FN-124 and FN-212, or take FN-212 and FN-240.

FN-212 Nutrition 3 cr.
Fall and Spring
Basic principles of nutrition applied to current issues in health maintenance. Prerequisites: take BIO-132 or BIO-134, and take CHEM-115 or CHEM-125.

FN-215 Art and Science of Food 3 cr.
Fall and Spring
Analysis and applicationof food principles applied to storage, preparation and service. Special emphasis on food safety and the art of food preparation. Prerequisites: take HT-121.

FN-220 Outdoor Cooking 1 cr.
Food preparation principles in cooking and serving outdoors; equipment for outdoor food preparation; foods for camping, backpacking and canoe camping; preparing wild game and gathering and preparing wild foods.

FN-222 Food Technology 2 cr.
TECH GLP
Fall, Spring and Summer
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.

FN-225 Spec Topics in Food and Nutrition 1-2 cr.
Summer
Study of special topics in food and nutrition. Equivalent to 229-225. R $

FN-236 Nutrition For Young Children 1-2 cr.
Fall, Spring and Summer
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. Prerequisites: take FN-102 or FN-106.

FN-240 Food Science 4 cr.
Fall and Spring
Physical and chemical changes affecting selection, preparation and service of food.
Prerequisites: take CHEM-201.

FN-260 Menu Planning and Design 2 cr.
Fall
Principles of menu planning, design and production for commercial and institutional food establishments.

FN-310 Lifespan Nutrition 3 cr.
Spring
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.
Prerequisites: take FN-102 or FN-106, and take one course in Biology.

FN-312 Nutritional Assessment 2 cr.
Fall and Spring
Introduction to basic components of nutritional assessment as applied to individuals. Prerequisites: take FN-212 and CHEM-311.

FN-320 Advanced Nutrition 3 cr.
Fall and Spring
Principles of human nutrition applied to individual, family, community and world problems. Prerequisites: take FN-212 and CHEM-311.

FN-325 Special Topics in Food and Nutrition 1-3 cr.
Fall and Spring
Study of special topics in food and nutrition. R

FN-330 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 the special dietary needs of an individual or group.

Prerequisites: take FN-212

FN-342 Advanced Foods 3 cr.
Fall
Comparative studies of food selection and preparation; appraisal of foods. Prerequisites: take FN-124 or FN-240.

FN-350 Food Processing 3 cr.
Spring
Industrial methods used to prepare and preserve food. Prerequisites: Take FN-124 or FN-240; take MATH-120 and BIO-306; take CHEM-115 or CHEM-125 or CHEM-135.

FN-355 Sports Nutrition 3 cr.
Spring
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.
Prerequisites: take FN-320 and CHEM-311; take BIO-132 or BIO-134.

FN-360 Nutrition Counseling: A Team Approach 3 cr.
Fall and Spring
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-212.

FN-380 Community Nutrition 3 cr.
Fall and Spring
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. Prerequisites: take FN-212.

FN-397 Field Experience 2 cr.

FN-397C Field Experience Seminar: Dietetics 1-2 cr.
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.

FN-397E Field Experience: Dietetics 1 cr.
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.

FN-406 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.

Prerequisites: take FN-212.

FN-408 Preprofessional Development in Dietetics and Nutrition 1 cr.
Fall
Provides a step by step, efficient and effective process toward completion of application of Supervised Practice Programs (Dietetic Internship), graduate school, or employment. Junior status or higher. R

FN-410 Food and Nutrition Policy Regulation and Law 3 cr.
Fall
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 cr.
Fall
Application of principles to maternal, infant, child and adolescent nutrition.

Prerequisites: take FN-212 and BIO-132, or take FN-212 and BIO-234.

FN-414 Catering 3 cr.
Spring
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.
Prerequisites: take FN-124 or FN-240.

FN-415 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-320 and CHEM-311.

FN-417 Medical Nutritional Therapy I  3 cr.

Fall

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 CHEM-311.

FN-418 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-320, BIO-362, FN-212, FN-207, and FN-312.

FN-418 Diet Therapy 4 cr.
Fall and Spring
Principles and methods for use of diet as therapy in certain pathological conditions.

Prerequisites: take FN-320 and BIO-362.

FN-420 Food Styling 1-3 cr.
Fall
Food as media for artistic expression; effective use of color, form and texture.

Prerequisites: take FN-124 or FN-240. R

FN-431 Readings in Food Science and Nutrition 1-2 cr.
Critical reading, evaluating, and reporting from pertinent current journals and other publications. R

FN-438 Experimental Foods 3 cr.
Fall and Spring
Experimentation with selected food materials, techniques and equipment; directed study in individually chosen area.

Prerequisites: take FN-124 or FN-240; take CHEM-115 or CHEM-125 or CHEM-135.

FN-442 Basic Sensory Analysis 3 cr.
Spring
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.

Prerequisites: take FN-124 or FN-240.

FN-450 Food Engineering 3 cr.
Fall
Application of pertinent chemistry, physics and mathematics principles to food processing. . Prerequisites: take CHEM-201, MATH-153, MATH-154, and FN-350.

FN-461 Multicultural Aspects of Food and Nutrition Patterns 3 cr.
ESC Fall and Spring
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.
Prerequisites: take FN-124 or FN-240.

FN-470 Food Distribution Operations and Control 3 cr.
Current trends and management strategies in the distribution of food and beverages, from manufac- turer to consumer.

Prerequisites: take FN-202 BUMKG-330.

FN-497C Field Experience: Food Systems and Technology 1 cr.
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.

FN-497E Field Experience: Food Systems and Technology 1 cr.
Food systems and technology area field experience. Approved field position, 320 hours of work experience, and development of concept/outline for written analysis paper.