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Course Criteria
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3.00 Credits
(Fall, Course Offered Every Year) Principles of human nutrition applied to meet the health and nutrition needs at different stages of the life cycle. Role of culture, ethnicity and religion on food selection, dietary intake, and nutrition and health status. Government and community resources providing food and nutrition assistance will be discussed. Prerequisite: FN-227.
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1.00 - 3.00 Credits
(Fall and Spring, Course Offered Every Year) In conjunction with a faculty mentor, the student will participate in a research or creative project investigating topics and problems in Foods and Nutrition. This course will provide an introduction to the research methods and techniques of the discipline. The research experience will culminate in a paper and presentation. Open to freshmen and sophomore majors in the Department of Human Environmental Sciences and others by permission of the instructor. May be repeated for up to a total of six credit hours. A research proposal form completed by the student and faculty mentor is required for registration. Instructor's consent required. Prerequisite: FN-227.
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3.00 Credits
(Fall, Course Offered Every Year) Introduction to the use of food quality management in food service systems, including the application of quantity food production principles, with an emphasis on quality quantity food production, menu planning, food service equipment use, and facility design. Prerequisite: FN-124. Corequisite courses: FN-311, FN-312.
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1.00 Credits
(Fall, Course Offered Every Year) Laboratory experiments designed to apply food service production and management skills in quantity food settings. This course is designated for Food and Nutrition majors to supplement work in FN-310. Three laboratory hours per week. Lab fee: $25.00. Prerequisites: FN-124. Corequisite courses: FN-310.
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1.00 Credits
(Fall, Course Offered Every Year) Laboratory experiments designed to apply food service production and management skills in conventional and industrial settings. This course is designated for Family and Consumer Science majors to supplement work in FN-310. Three laboratory hours per week. Lab fee: $25.00. Prerequisites: FN 124. Corequisite courses: FN-310.
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4.00 Credits
(Spring, Even Years) Applied investigation into the use of management resources in food service systems, fundamental management processes, concepts and principles to improve decision making and problem solving. Consideration of purchasing procedures, storage, methods of cost control, personnel, safety, and nutrition quality in food decisions. Laboratory experiences are required. Prerequisites: FN-124, FN-310, ACC-230, and FN-311 or FN-312.
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3.00 Credits
(Fall, Even Years) A study of the scientific principles underlying the composition of current food products, and the development of new or improved food products. Special emphasis on physical or sensory evaluation. Lab fee: $25.00 Prerequisites: FN-124, FN-227, BIO-101, BIO-141.
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4.00 Credits
(Spring, Course Offered Every Year) A study of the essential macro- and micronutrients, related compounds, and phytochemicals in the diet of humans, their interrelationships, metabolism at the cellular level, and relationship to health. Research methods and study design in nutrition. Prerequisites: FN227, CHE-221, CHE-241, BIO-251.
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4.00 Credits
(Fall, Course Offered Every Year) An integration of the biochemical and physiological processes in development and support of specific medical conditions with emphases on assessment and the process of developing appropriate medical nutritional therapies and appropriate nutritional counseling of individuals and groups. This is the first of a two-course sequence. Prerequisites: CHE221 CHE-241 FN-227, FN-340. Corequisite courses: BIO-322, BIO-342 or BIO-323, BIO-343.
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4.00 Credits
(Spring, Course Offered Every Year) The purpose of this course is to provide a culminating comprehensive study of the medical nutritional care process. Application of biological, physiological, and chemical parameters influencing specific medical conditions will be used in the study of nutritional etiology and support for disease processes. Assessment, development of appropriate scientifically-based medical nutritional therapy, and interviewing and counseling of the individual or group will be incorporated in the focus of the course. Case studies and hands-on learning experiences in anthropometric assessment specific to the medical nutritional intervention will be used for students to demonstrate attainment of competencies related to this course. The various roles of the medical nutritional team, nutritional, medical, pharmacological and nursing disciplines, will be considered in light of providing medical nutritional therapy for the individual or group. Prerequisites: FN-440.
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