Food Science and Human Nutrition (FSHN)
College of Tropical Agriculture and Human Resources
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 once.
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.
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. NS1
FSHN 250 Human Needs and Environmental Resources
(3) (2 Lec, 1 3-hr Lab) Issues related to human needs and resource
sustainability; their impact on environmental concerns and quality of
life are explored from the perspective of modern agriculture and human
resources.
FSHN 281 Advanced Foods (3) (2 Lec, 1 3-hr Lab) Effects
of processing and preparation techniques on nutrient content. Standards
of food quality; utilization of organoleptic, physical, and chemical
measurements. Pre: 181, CHEM 152, and the equivalent of two years of
high school algebra.
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. Repeatable once. Pre: 181 or TIM 184, or consent. (Cross-listed
as TIM 312)
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, TIM 184, or consent. Spring only.
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, ZOOL 141, ZOOL 141L, ZOOL 142 (or
concurrent), ZOOL 142L (or concurrent); or consent.
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)
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
312, and MGT 301 or TIM 363; or consent. (Cross-listed as TIM 410)
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)
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)
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)
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)
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 AREC 310 or FAMR 380; 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 once. Pre:
451 or 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.
FSHN 468 Medical Nutrition Therapy II (3) Understanding
of the pathophysiology of disease processes and nutritional
intervention, using medical terminology and case studies. Repeatable
once. Pre: 467 or consent.
FSHN 469 Nutrition Counseling Skills (1) Theory
and practice in nutritional counseling. Pre: 452 (or concurrent) and 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.
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, CHEM 253, or ENBI 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)
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 and KLS 254,
or consent. (Cross-listed as KLS 480)
FSHN 482 Current Topics in Food and Nutritional
Sciences (1) Pre-professional seminar in food and nutritional
sciences. Seminar provides a forum for the discussion of topics of
current relevance to students preparing for a career in this field.
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 ENBI 402 or BIOC 441; or consent.
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 twice. Pre: FSHN 485 and either ANAT 301 or PHYL 301, and one
of ENBI 402, BIOC 341, or BIOC 441; or consent.
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 once. 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. Offered by
visiting faculty and/or for extension programs. Repeatable.
FSHN 492 Internship (4) Integration
and application of academic knowledge and critical skills emphasizing
professional development. Placement with an approved cooperating
supervisor/employer. Pre: FSHN major and consent.
FSHN 499 Directed Reading and Research (V)
FSHN 500 Master’s Plan B/C Studies (1)
FSHN 601 The Science of Food Systems (3) (2 Lec, 1
2-hr Discussion) Combined lecture-discussion course on food systems
as they apply to food science and human nutrition. Repeatable once. Pre:
graduate FSHN standing or consent.
FSHN 610 Advanced Food Processing Technology (3) Principles
and applications of new methods of food preservation. Repeatable once.
Pre: 401 and 403; or consent. (Crosslisted 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 once. Pre: 430 or ENBI 402; or consent.
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: AREC 310 and consent. (Alt. years: fall 97)
FSHN 685 Progress in Human Nutrition (4) (2 Lec, 2
2-hr Discussion) In-depth discussion of selected topics relating
nutrition to human health ranging from molecular, cellular, clinical to
epidemiological. Fundamental concepts and applications of nutrition.
Pre: 485 and 486; statistics; or consent.
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 ENBI 402 and ENBI 402L, or BIOC 441 and
BIOC 441L; or consent. (Cross-listed as ANSC 687 and ENBI 687) (Alt.
years: spring)
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. Pre: consent.
For key to symbols and abbreviations, see the first
page of this section. |