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

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.

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.

Principles of human nutrition applied to meet the health and nutrition needs at different stages of the life cycle.  This course will cover cognitive and physiologic changes that impact nutrient needs throughout the human lifespan.  Students will begin exploring nutrition for preconception, pregnancy, and lactation, then go on to examine nutrition during infancy, toddler/preschool ages, school-age childhood, preadolescence, and adolescence.  Students will end the course looking at nutrition during aging adulthood and considering nutrition during end of life care.  Prerequisite: FN 227

This course explores traditional cultural foods from around the world for the purpose of increasing cultural competency and effective communication with others.  Foodways include but are not limited to how food is selected, prepared, and consumed.  Flavor profiles and commonly used ingredients and dishes will be studied.  Students will examine their own food culture, biases, and how these impact personal and professional interactions with others.  Sensory experiences including tastings will expose students to a variety of flavor profiles allowing students to compare and contrast flavors.  Prerequisites: FN 227.

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.

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.

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.

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.

Introduction to dietary interventions focused on the treatment of common diet- and food- related health ailments.  Course topics and learning objectives will correspond to applied menu planning and hands-on food preparation complementary to the management of these health conditions.  Dietary approaches and interventions based on scientific research will be examined.  Lab fee assessed.  Prerequisite: FN 124/126.

A critical exploration of food systems and health disparities from local, regional, and international perspectives.  A special emphasis on determinants of health for underserved populations as well as nutrition services provided to the public through various agencies and organizations.  Concepts on community food security, food sovereignty, food justice, and agricultural sustainability are presented and discussed, as well as frameworks and community-based strategies to improve food security and address health outcomes.  Prerequisite: FN 227, FN 251. 

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.

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.

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.


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
campbellm@meredith.edu
Nutrition Health & Human Performance Dept. »
School of Education Health & Human Sciences »