All candidates for the foods and nutrition major must complete the required general education courses including chemistry 111/141, 112/142, 221/241; biology 110/151, 251, 322/342 or 323/343, 334/344; 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 and meets the academic requirements for didactic programs in dietetics.

FN 124/126 PRINCIPLES OF FOOD
The scientific principles of food selection and preparation. Three hour lecture on fundamental principles of food preparation.  3 hours; spring/summer/fall. Corequisite FN 126 Principles of Food Lab

FN 126 PRINCIPLES OF FOOD LAB

An introductory laboratory designed for students with interest in pursuing a major in food and nutrition or family and consumer sciences.  Laboratory exercises designed to illustrate the principles of foods considered in FN 124. Topics include protein denaturation/coagulation, chemical and biological leavening, and supersaturated sugars.  Meets three hours per week. Corequisite FN 124 1 hour

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 124/126; Corequisite: 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, 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 110, BIO151. Corequisite: FN 336

FN 336 EXPERIMENTAL FOOD SERVICE LAB

A laboratory for students with an interest in pursuing a major in Foods and Nutrition.  The laboratory is designed to utilize the basic underlying principles of food chemistry and food systems presented in FN-330.  Topics include gelatinization/gelatin, effect of pH and osmostic pressure, food foams, tenderization of meat, gluten development, and sensory/objective evaluation.  An additional small group research project allows the student to manipulate a food system of choice, evaluate the outcome, and present oral wriiten results.  Meets three hours per week. Fee required.

1 hour;Corequisite:FN 330

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
A culminating comprehensive study of the nutrition care process. Application of biological, physiological, and chemical parameters influencing specific medical conditions with emphasis on nutritional assessment and the process of developing appropriate nutritional interventions and monitoring of outcomes. This is the first of a two-course sequence.
4 hours; fall. Prerequisites: BIO 322/BIO 342 or BIO 323/324, CHE 221/241, FN 227, FN 260; FN 340

FN 450 MEDICAL NUTRITION ASSESSMENT, THERAPY & COUNSELING II

This course continues FN 440 application of biological, physiological, and chemical parameters influencing specific medical conditions with emphasis on nutritional assessment and the process of developing appropriate nutritional interventions and monitoring of outcomes. Motivational interviewing techniques are applied and evaluated in counseling. This is the second in a two-course sequence. 4 hour; spring. Prerequisite: FN 440

FN 480 COLLOQUIUM IN NUTRITION

Through selected readings and small group discussions, students will explore and crtitically analyze major concepts and developments in the field and enhance their awareness of the role of nutritionists in society.  Students will complete, present and discuss her work and accomplishments in the major and the field in the form of a digital portfolio at the end of the course. 1 hour; spring.

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. Required for secondary family and consumer sciences education and nutrition majors. 3 hours, spring.