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Course Criteria
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1.00 - 4.00 Credits
Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 6 units, with a maximum of 4 units per quarter. Prerequisite: Consent of instructor. Changed effective Fall 2008.
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1.00 - 4.00 Credits
Leadership responsibility on enterprise projects. Lead students, under the supervision of instructor, will be accountable for all phases of the project: scheduling times, securing raw product, record keeping, and marketing of the product. Total degree credit for FSN 201 and FSN 401 combined limited to 12 units. Credit/No Credit grading only. Prerequisite: FSN 201 and junior standing and consent of instructor.
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4.00 Credits
Chemical and physical properties of food ingredients. Functionality of water, carbohydrates, proteins, lipids, additives and other food ingredients used in the formulation, development, and processing of foods. Product development processes from idea generation to marketing. 3 lectures, 1 laboratory. Prerequisite: FSN 311, FSN 364, CHEM 313, senior standing or consent of instructor.
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4.00 Credits
Methods for assessing nutritional quality of foods/diets. Nutrient databases for raw and processed foods. Effects of food industry practices (e.g., processing, fortification, new product development, biotechnology) on nutritional quality of foods/diets. Evolution of public policy. 4 seminars. Prerequisite: FSN 210; FSN 230 or one course in food processing; senior standing; or consent of instructor.
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4.00 Credits
Application of appropriate behavior and learning theories in nutrition education and communications across diverse population groups. Effective use of techniques, materials, and computer-based technology to enhance communications. Includes community-based learning projects. 4 lectures. Prerequisite: FSN 328 and senior standing, or consent of instructor. Changed effective Fall 2008.
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4.00 Credits
Federal, state and local nutrition assessment activities and program services for at-risk populations. Emphasis on health promotion and disease prevention concepts. Develop skills in assessing community nutrition problems and planning service interventions. 4 lectures. Prerequisite: Senior standing, FSN 328, or consent of instructor. Recommended: FSN 310, FSN 315, FSN 415. Changed effective Fall 2008.
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4.00 Credits
Communication, behavioral, and counseling theories as they relate to nutrition counseling. Emphasis on development of skills to promote healthy eating behaviors. Examination of eating disorders and obesity, including preventative and therapeutic interventions. 4 lectures. Prerequisite: Senior standing, PSY 201/202. Prerequisite or concurrent: FSN 329, FSN 415. Changed effective Fall 2008.
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4.00 Credits
Nutrition research terminology and methods, including the strengths and weaknesses of in vitro, animal, human observational, and human intervention studies. Critical evaluation and interpretation of nutrition research. Case studies of research supporting or refuting diet/health links. 4 seminars. Prerequisite: FSN 329, STAT 218, and senior standing; or consent of instructor.
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4.00 Credits
Principles of successful organization and management with their application to the effective operation of food service. Administrative responsibilities of the food service manager. Management theories and practice. Labor relations. Discipline and performance appraisal. 4 lectures. Prerequisite: FSN 344, or consent of instructor.
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4.00 Credits
Application of the nutritional care process to physiological disorders which may alter nutritional requirements or require dietary modifications. Anthropometric, biochemical, clinical, and dietary assessment. GI disorders, diabetes mellitus, electrolytes, acid-base balance, hydration and enteral and parenteral nutrition. 3 lectures, 1 laboratory. Prerequisite: ZOO 331, 332 ( transfer equivalent ZOO 240, 241) and senior standing. Prerequisite or concurrent: FSN 329.
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