All candidates for the foods and nutrition major must complete the required general education courses including chemistry 111/141, 112/142, 221/241; biology 101/141, 251, 322/342 or 323/343, 334/344; math 144; accounting 230; business 260; psychology 100; and math 245 or psychology 200.

In addition, degree candidates must complete the prescribed core below. The B.S. degree in foods and nutrition is developmentally accredited by the Commission on Accreditation for Dietetics Education of the American Dietetic Association (LINK) and meets the academic requirements for didactic programs in dietetics.

FN 124 PRINCIPLES OF FOODS
The scientific principles of food selection and preparation. Two lectures and four hours of laboratory per week. 3 hours; spring/fall.

FN 227 INTRODUCTORY NUTRITION
Basic principles of human nutrition with emphasis on nutrients, factors which affect their utilization in the human body, and the significance of application in diets for individuals and groups. 3 hours; spring/summer/fall.

FN 250 PERSPECTIVES IN NUTRITION A holistic view of varying perspectives in nutrition and foods. Current and timely issues relating to hunger, food science, nutrition, policy issues and the food industry will be discussed in relation to local and global perspectives. Students will be given the opportunity to contemplate the vast potential for integration of nutrition into daily life and debate differing perspectives. 2 hours; fall. Prerequisite: FN 227.

FN 260 NUTRITION IN DIVERSE POPULATIONS
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. 3 hours; fall. Prerequisite: FN 227.

FN 310 FOOD SERVICE MANAGEMENT SYSTEMS I Introduction to the use of management skills in food service systems, including the application of quantity food production principles, with and emphasis on quality quantity food production, menu planning, food service equipment use and facility design. 3 hours; fall. Prerequisite: FN 124; Core Requisite: FN 311, FN 312.

FN 311 FOOD SERVICE MANAGEMENT SYSTEMS LAB FOR FN
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. 1 hour; fall. Prerequisite: FN 124; Core Requisite: FN 310.

FN 320 FOOD SERVICE MANAGEMENT SYSTEMS II
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. 4 hours; fall. Prerequisite: FN 124, FN 310, ACC 230, FN 311 or FN 312.

FN 330 EXPERIMENTAL FOOD SCIENCE
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. 3 hours, fall. Prerequisites: FN 124, 227; BIO 101, 141.

FN 340 NUTRITION BIOCHEMISTRY & METABOLISM
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. 4 hours; spring. Prerequisite: FN 227, CHE 221, CHE 241, BIO 251.

FN 440 MEDICAL NUTRITION ASSESSMENT, THERAPY & COUNSELING I An integration of the biochemical and physiological process in development and support of specific medical conditions with emphasis on assessment and the process of developing appropriate medical nutritional therapies and appropriate counseling of individuals and groups. This is the first of a two-course sequence. 4 hours; fall. Prerequisite: CHE 221, CHE 241, FN 227, FN 340; Core Requisite: BIO 322, BIO 342, BIO 343.

FN 450 MEDICAL NUTRITION ASSESSMENT, THERAPY & COUNSELING II
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. 4 hours; spring. Prerequisite: FN 440.

FCS 490 PROFESSIONAL SYMPOSIUM
History, philosophy and current trends in family and consumer sciences. 1 hour, fall.

FCS 764 METHODS OF TEACHING FAMILY AND CONSUMER SCIENCES
A study of planning, implementing, and evaluating family and consumer sciences (formerly home economics) in lesson planning using a variety of techniques. Emphasis on assessing the needs of learners and matching teaching/learning styles. Includes emphasis on new technology in the classroom. Recommended for all majors. Required for secondary family and consumer sciences education and nutrition majors. 3 hours, spring.