|
|
|
|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
4.00 Credits
Scientific principles of nutrition, including the study of nutrient functions and interrelationships, effects of deficiencies, dietary allowances and application to food selection and meals of individuals and families throughout the life cycle. Prerequisite: CHEM 1010 or 1120. Prerequisite with concurrency: BIOL 1220 or 2520, or permission of instructor.
-
2.00 Credits
The study of the effect of nutrient intake on human energy and athletic performance; current use of ergogenics and dietary supplements; review of current literature, teaching resources and consumer publications. Nutritional recommendations for athletes through the lifecycle. Recommended: FSNU 2200 or 3000.
-
4.00 Credits
Study of management principles as they relate to the foodservice industry and healthcare organizations. Topics include leadership, organizational structure, human resource management and foodservice sanitation. Offered in alternate years.
-
4.00 Credits
Recordkeeping, inventory controls, menu pricing, payroll, financial statements and budgeting in the foodservice facility. Design, layout and equipment for the institutional kitchen. Principles of marketing. Offered in alternate years.
-
4.00 Credits
Application of principles of food science to quantity food production; considerations of quality and quantity in volume feeding, methods of purchasing food, menu planning, recipe standardization, portion control and customer service. Lecture, laboratory, field trips. Prerequisite: FSNU 2900 and permission of instructor.
-
2.00 Credits
Study of the health and nutritional needs of individuals and groups within the different stages of the life cycle and the role of nutritionists in the community. Current heathcare practices are identified. Complementary and alternative healthcare practices are explored. Planning, assessment, evaluation and legislative regulation of community programs are discussed. You volunteer in and observe food and nutrition programs in the community. Lecture and laboratory. Prerequisites: FSNU 2900, 3000; PSYC 2025.
-
2.00 Credits
Introduction to the use of statistics and computers in food research, research project using sensory, physical and survey measurements. Oral and written papers required. Lecture and laboratory. Offered in alternate years. Prerequisites: FSNU 2900 and one statistics course.
-
2.00 Credits
Sensory evaluation, theory and practice, psychophysics of the senses. Sensory tests and data analysis. Oral and written papers required. Lecture and laboratory. Offered as needed. Prerequisite: FSNU 2900 and a statistics course.
-
2.00 Credits
An emphasis on critical-thinking skills as applied to current issues in the food and nutrition area. Issues discussed may include food additives, food processing, irradiation, food fads, pesticide and herbicide use, the world food supply, biotechnology, agricultural and environmental issues and the food supply, food safety, and health fraud issues. You are asked to carefully draw and defend arguments. Contradictory statements and data from the scientific and lay press are reviewed. Offered in alternate years. Prerequisite: FSNU 2900. Prerequisite with concurrency: FSNU 2200 or 3000.
-
4.00 Credits
Digestion, transport and absorption of nutrients; hormonal aspects of nutrition; biochemical and physiological functions of nutrients; body composition, obesity and fad diets; herbs and supplements; critical analysis techniques for evaluation of scientific and popular literature in nutrition. Prerequisite: FSNU 3000. Prerequisite with concurrency: BIOL/CHEM 3400 or CHEM 4400 or permission of instructor.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2025 AcademyOne, Inc.
|
|
|