FNS - Foods and Nutrition
A systematic explanation of the basic principles and fundamental procedures underlying professional food preparation.
Credits
3(2-2)
A comprehensive study of managing the foodservice component to an event, including the planning, design, and execution of events. Recommended: Math competency completed.
Credits
3(3-0)
A comprehensive study covering the knowledge required for tending bar and the management skills necessary to ensure successful and profitable beverage service.
Credits
3(3-0)
Introduction to the practices and beliefs related to food in major cultural groups and societies around the world.
Credits
3(3-0)
This course explores the connection between moderate wine consumption and health. Students will learn about grape varieties, growing wine grapes, winemaking, and sensory evaluation. Prerequisite: Must be 21 years of age by the first day of class.
Credits
3(3-0)
Studies the principles of physical and chemical properties of food. Food evaluation, analyses, and processing. Prerequisite:
FNS 160; Pre/Co- requisite:
CHM 342.
Credits
4(3-2)
A comprehensive coverage of food protection practices focused on prevention that includes high-risk populations, active managerial control, and crisis management. Prerequisite:
FNS 160 or
FNS 261 or signed Environmental Health & Safety major.
Credits
3(3-0)
Techniques of institutional food preparation and service using a wide variety of equipment. Service to the institution's target population will be emphasized. Prerequisites:
FNS 160,
FNS 364.
Credits
1(0-2)
Principles of normal nutrition as related to the health of all age groups. This course may be offered in an online format. May be offered as Writing Intensive. (University Program Group II-A: Descriptive Sciences)
Credits
3(3-0)
Study of women's health concerns and nutritional needs. This course focuses on basics of healthy living and common major conditions that affect women's health. Prerequisite:
FNS 370.
Credits
3(3-0)
Contemporary nutritional issues, fads and myths reviewed under current research. This course focuses on current issues in nutrition research and proposes healthy behavioral lifestyle strategies. This course may be offered in an online format. Prerequisite:
FNS 370.
Credits
3(3-0)
Nutritional needs across the life span. Introduction to nutritional assessment methods, the physiological basis for nutritional recommendations, and evaluation of nutrition-related research. Writing Intensive. Prerequisite:
FNS 370; signed Dietetics major.
Credits
3(3-0)
Nutrient utilization by athletes and active individuals. Analysis of the interaction among macronutrients, micronutrients, dietary supplements, and fluids for optimal exercise performance. Writing Intensive. Prerequisite:
FNS 370.
Credits
3(3-0)
Practical experiences providing faculty-supervised nutrition education for CMU and area communities. This course can be repeated for up to six credits total. CR/NC only. Prerequisite: FNS 374 or 375.
Credits
1-6(Spec)
Principles of nutrition as related to individuals with developmental disabilities or disease. Prerequisite:
FNS 370.
Credits
3(3-0)
This course covers the latest research related to women's nutritional requirements throughout their reproductive years including pre- conceptual, antenatal and postnatal period, and infant nutritional requirements. Prerequisite:
FNS 370.
Credits
3(3-0)
Practical experiences providing faculty-supervised nutrition education for students, teachers, caregivers, and administrators in a K-12 school setting. This course can be repeated for up to 6 credits total. CR/NC only. Prerequisite:
FNS 370.
Credits
1-6(Spec)
Topics of special interest which are not normally included in existing courses. This course may be offered in an online format. Prerequisites: See Course Search and Registration.
Credits
1-6(Spec)
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. Pre/Co-requisites:
FNS 364.
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)
A study of institutional foodservice systems including recipe analysis, budgeting, procurement, personnel selection and development, leadership, decision-making, marketing, customer satisfaction, and sustainability. Prerequisites:
FNS 160, 364; admission into the professional phase of the Dietetics program.
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)
Biological needs in human nutrition based on current research and its applications. Prerequisites: Two semesters of chemistry;
FNS 370;
BIO 392 or
CHM 421; admission into Professional Phase of the Dietetics Program.
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. Writing Intensive. 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 nutrition education, advising techniques, and counseling skills as applied explicitly to patients/clients in public health and clinical settings. Prerequisite: FNS 374; admission 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)
Nutritional issues faced by populations around the world and in emergencies explored in depth including assessment, prevention, and relief. This course may be offered in an online format. Recommended:
FNS 271, 370.
Credits
3(3-0)
Faculty-led study abroad course to acquire learning experience in food, culture, and nutritional and public health problems in a host country. Recommended:
FNS 271, 370, 512.
Credits
3(Spec)
This course provides an overview of medical nutrition therapy with a focus on the current evidence-based nutrition practice guidelines for prevention and treatment of diseases. Prerequisites:
FNS 370 and 473 and
BIO 392, or
HSC 214 and 215; one of the following:
CHM 421 or 425 or 522; or graduate status.
Credits
3(3-0)
Nutrition for older adults, including food selection, nutritional status, food-drug interaction and disease prevention. Prerequisite:
FNS 370.
Credits
3(3-0)
Overview of the etiology, differential diagnosis, medical consequences, treatment, and prevention of eating disorders. Obesity in relation to eating disorders will also be addressed. May be offered in an online format. May be offered as Writing Intensive. Prerequisite:
FNS 370 or graduate status.
Credits
3(3-0)
Overview of the etiology, differential diagnosis, medical consequences, treatment, and prevention of eating disorders. Obesity in relation to eating disorders will also be addressed. May be offered in an online format. Writing Intensive. Prerequisite: FNS 370 or graduate status.
Credits
3
Topics of special interest which are not normally included in existing courses. Specific topic will be listed on student's transcript. This course is approved for offering in a distance learning format. Prerequisites: See Course Search and Registration.
Credits
1-15(Spec)