Food and Nutrition

The scientific principles of food selection and preparation. Two lectures and four hours of laboratory each week. 

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. 

Special topics course offered in response to student and faculty interest.

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. 

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. 

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. 

Special topics course offered in response to student and faculty interest.

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. A research proposal form completed by the student and faculty mentor is required for registration.

Introduction to the use of food quality management skills 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. 

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.

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.

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. 

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. 

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 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 and written results. Meets three hours per week.

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. 

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.

Special topics course offered in response to student and faculty interest.

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. 

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. 

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. 

Through selected readings and small group discussions, students will explore and critically 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 their work and accomplishments in the major and the field in the form of a digital portfolio at the end of the course.

Special topics course offered in response to student and faculty interest.

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.

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. A research proposal form completed by the student and faculty mentor is required for registration.