Food Science and Human Nutrition (FSHN)
FSHN 181 The Chemical Nature of Food (3) Lectures, discussions, and demonstrations on how food components contribute to the functional, sensory, and safety characteristics of foods, and what changes occur in foods due to preparation, processing, and storage. Repeatable one time.
FSHN 181L Food Preparation Lab (1) (1 3-hr Lab) Experiments in foods emphasizing ingredient function and standard preparation methods for food groups. Co-requisite: 181. DY
FSHN 185 The Science of Human Nutrition (3) Integration of natural science concepts basic to the study of human nutrition. Emphasis on nutrient requirements of healthy individuals, food sources, functions of nutrients. DB
FSHN 240 Contemporary Issues in Food Systems (V) Course covers all food safety issues from farm to processing to handling prior to consumption. Course is taught by faculty with academic expertise (e.g. practical field experience), researchers involved in food safety, individuals providing education and training in food safety, and regulators and producers involved in daily implementations of food safety guidelines. Spring only. (Cross-listed as ANSC 240)
FSHN 244 Comparative Nutrition (3) Digestive systems and nutrient functions, interrelationships and metabolism are compared among animal species, including humans. An intermediate, general nutrition course for Food Science and Human Nutrition and Animal Science majors. Pre: CHEM 161 or consent. Fall only. (Cross-listed as ANSC 244)
FSHN 281 Experimental Foods (4) (3 Lec, 1 3-hr Lab) An experimental approach to study food preparation problems. Applying basic food science research design to conduct experiments, interpret data and write reports. Subject matter used to practice critical thinking and problem solving skills. Pre: 181, 181L, CHEM 152 or similar organic chemistry course, the equivalent of two years of high school algebra; or consent. DB
FSHN 310 Purchasing for Instructional Food Service (3) Principles of purchasing management in institutional food service. Emphasis on menu planning, cost control, and purchasing/procurement responsibilities. Lectures and group project. Pre: 185, 312 (or concurrent), TIM 184 or consent. Once a year.
FSHN 312 Quantity Food Production (3) (2 Lec, 1 3-hr Lab) Principles of food and beverage management applied to quantity food production operations, consideration of system component including marketing, menu planning, logistical support, production, and control. Requires completion of one related internship. Pre: 181 or TIM 315, or consent. (Cross-listed as TIM 319)
FSHN 320 Food Sanitation (3) Principles of food sanitation; foodborne illnesses; hazard analysis critical control points (HACCP) program; federal and state sanitation regulations; inspection; case studies. Pre: 181 or consent. Spring only. DB
FSHN 322 Marketing Perishable Products (3) Problems, agencies, functions, costs, prices, regulations affecting marketing: proposed improvements. Pre: ECON 130, NREM 220 or consent. (Alt. years) (Cross-listed as TPSS 322) DS
FSHN 350 Humans, Food, and Animals: Ethics, Issues, and Controversies (3) (2 Lec, 1 3-hr Lab) Ethical issues and other controversies related to human and animal needs; their impact on resource sustainability and quality of life are explored from scientific perspectives. Pre: 181 or 185, or ANSC 201. (Cross-listed as ANSC 350) DB
FSHN 370 Lifespan Nutrition (V) Nutritional requirements and food needs during infancy, early childhood and adolescence, and aging. One credit provided for each age group module. One to three credits. Pre: 185 and 244 or ANSC 244 or consent. Spring only. DB
FSHN 389 Nutritional Assessment (2) This courses addresses concepts and uses of nutrition assessment tools at individual and community levels. Students will be introduced to national surveys and new, more sophisticated body composition measurements. Repeatable one time. A-F only. Pre: 185, 370 (or concurrent) or consent. Co-requisite: 370.
FSHN 401 Food Processing I (4) (3 Lec, 1 3-hr Lab) Principles and applications of food dehydration, thermal processing, low temperature preservation, chemical and biochemical preservation, irradiation, packaging, manufacturing, plant sanitation, water and waste management. Pre: CHEM 162, CHEM 162L, PHYS 151, PHYS 151L, MICR 130, and MICR 140; or consent.
FSHN 403 Microbiology of Foods (3) Microorganisms encountered in foods; types of food spoilage; microbial hazards in food; methods of food preservation. Pre: MICR 130. (Alt. years) DB
FSHN 410 Food Service Systems Management (3) Current types of food service systems, components of these systems, and managerial methods applied to produce effective systems. Systems approach to food service management, planning, and decision-making; human resources management; and controlling functions. Pre: 312 or TIM 319, and MGT 301 or TIM 303; or consent.
FSHN 411 Food Engineering (3) (2 Lec, 1 3-hr Lab) Principles and application of thermodynamics, electricity, fluid mechanics, heat transfer, psychrometry, and material and energy balances of food processing and preservation. Pre: PHYS 100. (Cross-listed as BE 411) (Alt. years: spring) DP
FSHN 430 Food Chemistry (3) Chemical properties of food constituents discussed in relation to their effect on processing, nutrition, and spoilage. Pre: CHEM 171, CHEM 171L, CHEM 272, and CHEM 272L (Alt. years: fall only) DP
FSHN 430L Food Chemistry Lab (1) (1 3-hr Lab) Application of different chemical methods in the study of food constituents—proteins, lipids, carbohydrates, pigments, enzymes, etc. Pre: 430 (or concurrent). (Alt. years: fall only) DY
FSHN 440 Food Safety (3) Discussion of potential microbiological, parasitic, chemical, and natural food hazards; food laws and standards; and related aspects of consumer protection. Pre: biology. (Alt. years: spring only) DB
FSHN 445 Food Quality Control (3) Fundamental principles of quality control in the food industry: measurement of quality parameters, utilization and integration of the individual test procedures into grades and standards of quality, sampling, and reporting results.
FSHN 451 Community Nutrition (3) (2 Lec, 1 3-hr Lab) Concepts and methods of nutrition program planning; analysis of nutritional problems of local, national, and international communities. Pre: 370 and FAMR 380 or NREM 310; or consent.
FSHN 452 Concepts in Nutrition Education (3) (2 Lec, 1 2-hr Discussion) Concepts, methods, and materials used in nutrition education of community, clinical, and school populations. Strategies used to educate groups or individuals. Repeatable one time. Pre: 451 and consent.
FSHN 467 Medical Nutrition Therapy I (V) Development of dietary, anthropometric and clinical lab assessment skills measuring nutritional status. Understanding pathophysiology of disease processes, medical terminology and nutritional intervention, utilizing case studies. Repeatable once. Pre: 486 or consent. DB
FSHN 468 Medical Nutrition Therapy II (3) Understanding of the pathophysiology of disease processes and nutritional intervention, using medical terminology and case studies. Repeatable one time. Pre: 467 or consent. DB
FSHN 469 Nutrition Counseling Skills (2) Theory and practice in nutritional counseling. Combined lecture and discussion on nutrition/dietary counseling. Knowledge and theories. Application through lab experiences including role playing, case presentations, and performing actual counseling sessions. A-F only. Pre: 467 (or concurrent) or consent.
FSHN 475 Human Nutrition for Health Professionals (3) Basic principles and practices; includes sources and functions of nutrients, nutritional needs and habits. Intended for students in pre-nursing and nursing, and graduate students in health professions. Pre: two semesters of chemistry, and one semester of biology or zoology; or consent. DB
FSHN 476 Cultural Aspects of Food Habits (3) Study of eating from behavioral perspectives. Implications for health practitioners and health education. Pre: two semesters of anthropology, sociology, or psychology; and junior and senior standing. (Alt. years: spring)
FSHN 477 Food Analysis (2) Principles of sample preparation and chemical and physical analysis of food components using current methodology. Pre: 430, CHEM 162, or BIOL 402, MBBE 402, or PEPS 402; or consent. (Alt. years: spring)
FSHN 477L Food Analysis Lab (2) (2 3-hr Lab) Application of different chemical and physical methods for the identification and quantitation of food components. Co-requisite: 477. (Alt. years: spring) DY
FSHN 480 Nutrition in Exercise and Sport (3) Effects of physiologic demands of exercise on nutrition. Emphasis on physiologic and biochemical basis for nutrition recommendations to enhance exercise participation and optimize athletic performance. Pre: 185 or consent. (Cross-listed as KLS 480) DB
FSHN 482 Current Topics in Food and Nutritional Sciences (1) Provides a forum for the discussion of topics of current relevance to students preparing for careers in these fields. Repeatable. CR/NC only.
FSHN 485 Nutritional Biochemistry I (3) Metabolism and biochemistry of carbohydrates, lipids, and proteins, including chemical structure, digestion, absorption, transport, cellular/molecular functions in human nutrition; integration of metabolic pathways; energy metabolism and balance, including relevance to chronic disease. Repeatable. Pre: either PHYS 142 and PHYS 142L, or PHYS 302 and PHYS 302L, and 300 or 400 level biochemistry; or consent. DB
FSHN 486 Nutritional Biochemistry II (3) Metabolism and biochemistry of vitamins, minerals, and dietary fiber, including chemical structure, digestion, absorption, transport, and cellular/molecular functions in human nutrition; relevance to establishing nutrient requirements and to mechanisms of chronic disease. Repeatable one time. Pre: 485 or consent. DB
FSHN 490 Field Practicum in Dietetics (4) Organized on-the-job learning experience supervised by coordinating instructor and on-site supervisor with weekly discussions. Repeatable one time. A–F only. Pre: 468 (or concurrent) and 469 (or concurrent); senior standing; and consent.
FSHN 491 Topics in Food Science and Human Nutrition (V) Study and discussion of significant topics, problems, or laboratory experiments. Repeatable with instructor consent.
FSHN 492 Internship (4) Integration and application of academic knowledge and critical skills emphasizing professional development. Placement with an approved cooperating supervisor/employer. A-F only. Pre: FSHN major and consent. (Cross-listed as ANSC 492)
FSHN 499 Directed Reading and Research (V)
FSHN 500 Master’s Plan B/C Studies (1)
FSHN 601 The Science of Food Systems (1) (1 2-hr Discussion) Discussion of food systems as they apply to animal science, food science, and human nutrition. Repeatable one time. Pre: graduate standing in animal sciences, food science, nutritional sciences; or consent.
FSHN 607 Advanced Food Science I (3) Advanced topics in chemical and physical characteristics of foods as well as their role in human nutrition. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in organic chemistry, microbiology, additional biological science, physics, and biochemistry. Basic knowledge of food science is expected; or consent. Fall only. (Cross-listed as MBBE 607 and TPSS 607)
FSHN 608 Advanced Food Science II (3) Advances in sensory quality and evaluation, deterioration of foods and food safety, as well as food processing technology. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in organic chemistry, microbiology, additional biological sciences, physics, and biochemistry. Basic knowledge of food science is expected; or consent. Spring only. (Cross-listed as MBBE 608 and TPSS 608)
FSHN 609 Advanced Food Safety (3) Real and perceived food hazards, their ethical issues and implications, advanced emerging topics in food safety, and controls, including laws and regulations of food safety issues and public perception of food safety will be discussed. Repeatable one time. A-F only. Pre: graduate student status with undergraduate courses in biochemistry, microbiology, food processing, physics and organic chemistry. Basic food science knowledge is required; or consent. Spring only. (Cross-listed as MBBE 609 and TPSS 609)
FSHN 610 Advanced Food Processing Technology (3) Principles and applications of new methods of food preservation. Repeatable one time. Pre: 401 and 403; or consent. (Cross-listed as BE 610)
FSHN 630 Advanced Food Chemistry (2) (1 Lec, 1 2-hr Discussion) Combined lecture-discussion course on the chemistry of selected functional components, e.g., vitamins, minerals, flavors and pigments. Repeatable one time. Pre: 430, MMBE 402 or PEPS 402; or consent.
FSHN 631 Nutritional Epidemiology (3) Dietary, biochemical, anthropometric and clinical methods used for evaluating nutrition and diet in the etiology and epidemiology of disease. Pre: 185 or consent. (Cross-listed as PH 631)
FSHN 633 International Nutrition (3) Analysis of major nutrition problems in developing countries. Comparative review of the design, implementation, and evaluation of programs to intervene in the development of malnutrition. Pre: 185 or consent. (Cross-listed as PH 633)
FSHN 652 Information Research Skills (1) Examines the use of libraries and information technology for scholarly investigation in support of scientific research; provides experience utilizing and critically evaluating a variety of print and electronic sources in basic and applied sciences. Pre: consent. (Cross-listed as ANSC 652 and TPSS 652)
FSHN 681 Seminar in Food and Nutritional Sciences (1) Student presentation of literature reviews and research. Repeatable. Pre: consent.
FSHN 682 Topics in Nutritional Sciences (1) Advanced topics in nutritional sciences, from basic to applied research, including current issues in nutrition and critical analysis of current research literature. Repeatable. Pre: consent.
FSHN 683 Nutrition Policy Analysis (2) The analysis of agricultural, economic, and social policies that affect food security and nutrition. Pre: NREM 310 and consent. (Alt. years: fall)
FSHN 685 Nutrition and Disease: Cellular and Molecular Aspects (2) In-depth lecture and discussion of selected topics relating nutrition to the etiology and prevention of chronic diseases at the cellular and molecular level. Repeatable one time. Pre: 485 and 486; statistics; or consent. Spring only.
FSHN 687 Advanced Lab Techniques (3) (1 Lec, 2 3-hr Lab) Advanced laboratory techniques used in food science and human nutrition research. Pre: 477, or BIOC 441 and BIOC 441L, or MBBE 402 and MBBE 402L; or consent. (Cross-listed as ANSC 687 and MBBE 687) (Alt. years: spring)
FSHN 695 Plan B Master’s Project (3) Independent study for students working on a Plan B Master’s project. A grade of Satisfactory (S) is assigned when the project is satisfactorily completed. A-F only. Pre: graduate standing in nutritional sciences.
FSHN 699 Directed Reading and Research (V)
FSHN 700 Thesis Research (V)
FSHN 701 Topics in Food Science (1) Advanced topics in food science and technology, from basic to applied research, including current issues in food science and technology and critical analysis of current research literature. Repeatable one time. A-F only. Pre: graduate standing or consent. Spring only. (Cross-listed as MBBE 701 and TPSS 701)
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