Navigation

» Food & Nutrition / Courses


Food & Nutrition Courses


FN-124: Principles of Food Session(s): Fall; Spring | Course Offered Every Year

The scientific principles of food selection and preparation.  Two lectures and four hours of laboratory each week.  Lab fee assessed. Corequisite: FN-126.


FN-126: Principles of Food Laboratory Session(s): Fall; Spring | Course Offered Every Year

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.


FN-227: Introductory Nutrition Session(s): Fall; Spring | Course Offered Every Year

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.


FN-250: Perspectives in Nutrition Session(s): Spring | Course Offered Every Year

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. Prerequisite: FN-227.


FN -260: Nutrition in Diverse Populations Session(s): 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.


FN-299: Introduction to Research - Food & Nutrition Session(s): Fall; 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 Food 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 Nutrition, Health and Human Performance department 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.


FN-310: Food Service Management Systems I Session(s): 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-124/126.  Corequisites: FN-311 or FN-312.


FN-311: Food Services Management Systems Lab for FN Session(s): 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 assessed. Prerequisite: FN-124/126. Corequisite: FN-310.


FN-312: Food Service Management Systems Lab for FCS Session(s): 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 assessed. Prerequisite: FN-124/126. Corequisite: FN-310.


FN-320: Food Service Management Systems II Session(s): Spring | Course Offered Every Year

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-124/126, FN-310, and FN-311 or FN-312.


FN-330: Experimental Food Science Session(s): Spring | Course Offered Every Year

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. Prerequisites: FN-124/126, FN-227, BIO-110/151. Corequisite: FN-336.


FN-336: Experimental Food Science Laboratory Session(s): Spring | Course Offered Every Year

A laboratory for students with an interest in pursuing a major in Food 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/gelation, effect of pH and osmotic 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 and written results.  Lab fee assessed. Meets three hours per week. Corequisite: FN-330.


FN -340: Nutritional Biochemistry & Metabolism Session(s): 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: FN-227, CHE-111/141, CHE-112,/142, CHE-221/241, BIO-251.


FN-430: Purchasing, Cost Control and Menu Management Session(s): Spring | Course Offered Every Other Year

Applied investigation into the use of cost control measures for the foodservice management organization to include labor, food, direct and indirect costs.  This course will include an in-depth exploration of the procurement process.  Prerequisites: FN 320, ACC 220.


FN -440: Medical Nutrition Assessment, Therapy & Counseling I Session(s): 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: CHE-111/141, CHE-112/142, CHE-221/241, FN-227, FN-340 or BIO-436, BIO-110/151, BIO-251, BIO-322/342 or BIO-323/343.


FN -450: Medical Nutrition Assessment, Therapy & Counseling II Session(s): 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. Prerequisite: FN-440.
 


FN-498: Honors Thesis in Food & Nutrition Session(s): Fall; Spring | Course Offered Every Year

In conjunction with a faculty mentor, the student will formulate and execute a research project at an advanced level of complexity that will culminate in a paper and a presentation. The project must meet Honors Program thesis requirements as well as the expectations of the food and nutrition faculty. A research proposal form completed by the student, faculty mentor, and Honors Program director is required for registration. Open to seniors who are members of the Honors and/or Teaching Fellows Programs.


FN-499: Research in Food & Nutrition Session(s): Fall; Spring | Course Offered Every Year

In conjunction with a faculty mentor, the student will develop and conduct a research project exploring topics and problems in Food and Nutrition. The research experience will culminate in a paper and presentation. Open to junior and senior majors 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. Prerequisites: FN-227, 8 credits from CHE, 7 credits from BIO.



Curriculum requirements and course descriptions are subject to changes with each catalogue.



Request Information Wellness

video for Meredith Minute

Watch this episode of Meredith Minute to find what happened to all those heirloom varieties of fruits and vegetables – and why it matters.

Why Heirloom Varieties are Important | The Meredith Minute

Watch this episode of Meredith Minute to find what happened to all those heirloom varieties of fruits and vegetables – and why it matters.


Contact Information
Melinda Campbell
Department Head, Nutrition, Health, & Human Performance
124 Martin Hall
(919) 760-8309
.(JavaScript must be enabled to view this email address)


code1 code2 code3