400
Explains the chemical constituents of food and their relationship to food properties and quality. Discusses major issues in food processing and product development. Prerequisites:
FNS 361;
CHM 120, 127.
Credits
3(3-0)
Studying food safety and microbiology. Developing/implementing Hazard Analysis Critical Control Point (HACCP) plan for food products. This course may be offered in an online format. Prerequisites:
FNS 361, 364;
BIO 208.
Credits
3(3-0)
Concepts of menu design: copy, layout, types, design, nutrition, construction, pricing techniques and consistency of concept. Service styles and front-of-the-house management presented. Prerequisite:
FNS 370.
Credits
3(3-0)
Creating a foodservice facility design including: concept development, market analysis, menu, equipment, building size and space, and marketing the operation to the target market. Prerequisites: FNS 365, 463.
Credits
3(3-0)
Interaction with intermediaries, buying methods, identification and specifications for food and non-food items presented. Prerequisites:
FNS 160.
Credits
3(3-0)
An internship of 240 hours in food production. FNS 566 may be a substitution for this course on the Foodservice major for students demonstrating one or more years of qualifying experience. Approval of instructor required. Prerequisites: FNS 365, FNS 366,
FNS 465,
FNS 467.
Credits
3(Spec)
Study of institutional foodservice systems including recipe analysis, purchasing, personnel selection and development, leadership, decision- making, budgeting, marketing, customer satisfaction and sustainability. Prerequisites:
FNS 160, 364, admission into the professional phase of the Dietetics Major.
Credits
3(3-0)
A detailed examination of human nutritional needs and how nutritional science can be applied to meet those needs in health and disease. Prerequisites:
FNS 370.
Credits
3(3-0)
This course addresses the application of medical nutrition therapy in the treatment and management of injury, illness and other disease conditions. Prerequisites:
FNS 370,
CHM 421 or 521,
BIO 392 or
HSC 214 and 215; admission to the Professional Phase of the dietetics program. Pre/Co-requisite:
FNS 473.
Credits
3(3-0)
The application of medical nutrition therapy in the treatment and management of injury, illness, and other disease conditions. Prerequisites:
FNS 471, admission to the Professional Phase of the Dietetics Program.
Credits
3(3-0)
Credits
4(4-0)
The potential impact of non-nutrient components in food, nutritional supplements, and herbs in the prevention and treatment of disease via integrative and alternative medical approaches. Prerequisite:
FNS 370.
Credits
3(3-0)
Introduces dietary, anthropometric, biochemical, and clinical approaches to assessing nutritional status. Prerequisite:
FNS 370.
Credits
2(1-2)
An analysis of the profession of dietetics and the pathway to dietetic registration. Issues and trends in dietetics are discussed. Prerequisites: Senior standing, signed Dietetics major.
Credits
1(1-0)
Teaching strategies, advising techniques, resources, and motivational techniques as specifically applied to patients/clients in nutrition programs and patient/clients receiving nutrition services. Prerequisite:
FNS 374; acceptance into the Professional Phase of the Dietetics program.
Credits
4(4-0)
Consulting, teaching and supportive research experiences in the field with a nutritionally vulnerable group. Prerequisites:
FNS 370, 480; acceptance into the Professional Phase of the Dietetics program.
Credits
3(Spec)
A student-initiated learning activity focusing on a faculty approved topic in Dietetics or Nutrition. Prerequisite: Permission of instructor.
Credits
1-6(Spec)
Topics of special interest which are not normally included in existing courses. Specific topic will be listed on student’s transcript. This course may be offered in an online format.
Credits
1-15(Spec)