Food Science and Human Nutrition (FSHN)
FSHN 101 Success Skills Development in Human Nutrition, Food and Animal Sciences (1) Combined lecture/discussion intended to provide majors in ANSC and FSHN with opportunities to learn about skills, competencies, and university resources necessary to succeed in college. FSHN and ANSC majors only. A-F only. Pre consent. (Cross-listed as ANSC 101)
FSHN 141 Culture and Cuisine: The Global Diversity of Food (3) A timeline of the world history of food and how it relates to culture, diversity, ethnicity, and religion. International food demonstrations and tastings included. FGB
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. Co-requisite: 181L.
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 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: ANSC 200 (or concurrent), CHEM 161/L or higher. (Fall only) (Cross-listed as ANSC 244) DB
FSHN 311 Restaurant and Club Management (3) Critical and essential aspects of managing food and beverage operations and personnel in restaurants and clubs; understanding marketing, menu development and costing, purchasing procedures and inventory control for food and beverages; procurement methods; legislation on dietary menu claims; institutional sanitation responsibility. Pre: 181 and 181L (or concurrent), or consent.
FSHN 312 Quantity Foods and Institutional Purchasing (4) (3 Lec, 1 3-hr Lab) Quantity food and beverage operations, menu development and costing, dietary menu claims, purchasing procedures, inventory control, procurement, transportation, legislation. Institutional food service sanitation, Hazard Analysis Critical Control Point and National Restaurant Association Certification. Pre: 181 and 181L, or consent. (Cross-listed as TIM 319)
FSHN 322 Marketing Nutrition and Food (3) Fundamental marketing principles applied to nutrition and food. Will include concepts such as the psychology of food purchasing decisions and consumer behavior. Field trips and group projects included. Open to non-majors. Pre: 181/181L, 185, 312; or consent. (Alt. years)
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 200 or ANSC 201. (Cross-listed as ANSC 350)
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: C or better in CHEM 161/161L, B or better in 185; or consent. Co-requisite: PHYL 142/142L, or consent. (Spring only) DB
FSHN 381 Experimental Foods (4) (3 Lec, 1 3-hr Lab) 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 389 Nutritional Assessment (3) (2 Lec, 2 1.5-hr Lab) 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.
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 and MICR 140L, or consent. (Alt. years) DB
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: BIOL 171, CHEM 162 or CHEM 181A, MATH 243, PHYS 151 or PHYS 170; or consent. (Alt. years: spring) (Cross-listed as BE 411) DP
FSHN 420 Sensors and Instrumentation for Biological Systems (3) Principles of common physical and chemical sensors. Interfacing sensors to different electronic circuits and instrumentation systems. Electronic detection and quantification of biomolecules (biosensors). Applied control for biological processes. Pre: EE 160, EE 211, and BE 350; or consent. (Cross-listed as BE 420) DP DY
FSHN 420L Sensors and Instrumentation for Biology Lab (1) Practical accompaniment to topics in 420, including interfacing representative physical and chemical sensors to data acquisition and control systems, simple wired and wireless data communication, basic biosensors, and control of biological systems. Pre: consent. Co-requisite: 420. (Once a year) (Cross-listed as BE 420L) DY
FSHN 430 Food Chemistry (3) Chemical properties of food constituents studied in relationship to their effects on processing, nutrition, and spoilage. Pre: CHEM 272/272L, or consent. 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: 181, BIOL 171, and CHEM 272; or consent. (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 either 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. Pre: 451 and consent.
FSHN 460 Food Processing Operations (3) (2 Lec, 1 2-hr discussion) 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: 403, 430, PHYS 151/151L; 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. 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. 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: CHEM 151 (or higher) or BIOC 241 (or higher); PHYL 141 or ZOOL 141. DB
FSHN 476 Cultural Aspects of Food Habits (3) Study of eating from behavioral perspectives. Implications for health practitioners and health education. Pre: two classes from ANTH 151 or higher or SOC 100 or higher or PSY 100 or higher. (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; and CHEM 162 or higher; and BIOL 402 or MBBE 402 or PEPS 402. (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 KRS 480) DB
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. Pre: PHYL 142/142L or PHYL 302/302L; BIOC 341 or higher or MBBE 375 or MBBE 402. 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. Pre: 485 or consent. DB
FSHN 488 Obesity, Science, and Issues (2) In-depth study of obesity, including research, etiology, treatment, and prevention. Pre: 480 and 486.
FSHN 491 Topics in Food Science and Human Nutrition (V) Study and discussion of significant topics, problems, or laboratory experiments. Repeatable one time with instructor consent.
FSHN 492 Field Experience (4) Integration and application of academic knowledge and critical skills emphasizing professional development. Placement with an approved cooperating supervisor/employer. A-F only. Pre: senior standing in FSHN. (Cross-listed as ANSC 492)
FSHN 494 Food Product Development Capstone (3) Combination lecture-lab designed to integrate knowledge and skills from previous FSHN courses to develop novel and innovative food products. Students deal with shelflife, marketing, packaging, labeling, sensory evaluation, and quality assurance. Repeatable one time. FSHN majors only. A-F only. Pre: 381 and 460, or consent.
FSHN 499 Directed Reading and Research (V)
FSHN 500 Master's Plan B/C Studies (1)
FSHN 601 The Science of Food Systems (2) (1 50-min Lec, 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 or consent. (Cross-listed as ANSC 601)
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)
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)
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. 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)
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.
FSHN 650 DNA and Genetic Analysis (2) Combined lecture-lab for students interested in genetic analysis of humans, animals, and other species. Molecular techniques, such as PCR, DNA marker identifications, transgenics, expression analysis and functional genomics, are included. Open to nonmajors. Pre: graduate standing or consent. (Cross-listed as ANSC 650 and MBBE 650)
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, NREM 652, and TPSS 652)
FSHN 657 Grant Writing for Graduate Students (1) Combined lecture/discussion on grants and grant writing. Designed to introduce graduate students to grants and grant proposal writing through lectures, class discussion, writing assignments, and peer review. Open to CTAHR graduate students only; others with consent. (Fall only) (Cross-listed as ANSC 657 and TPSS 657)
FSHN 668 Advanced Topics in Clinical Nutrition (2) Advanced topics in nutrition assessment, diagnosis, and interventions of patients with specialized clinical conditions. Students will further their knowledge in clinical research methods through case study presentations and evidence-based review. Repeatable one time. Pre: 389 and 467; or instructor consent.
FSHN 681 Seminar in Food and Nutritional Sciences (1) Student presentation of literature reviews and research. Repeatable one time. 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 four times. Pre: consent.
FSHN 683 Global Nutrition (2) Examination of global food and nutrition problems, programs, issues, policies, and strategies for improvement. Pre: statistics and consent. (Alt. years: fall) (Cross-listed as PH 683)
FSHN 685 Nutrition and Disease: Cellular and Molecular Aspects (3) In-depth lecture, discussion, and student presentations on 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.
FSHN 687 Advanced Lab Techniques (3) (1 Lec, 2 3-hr Lab) Advanced laboratory techniques used in food science and human nutrition research. Pre: graduate standing or consent. (Cross-listed as ANSC 687 and MBBE 687)
FSHN 689 Nutritional Epidemiology (3) Dietary, biochemical, anthropometric and clinical methods used for evaluating nutrition and diet in the etiology and epidemiology of disease. Pre: 685 and PH 663, or consent. (Cross-listed as PH 689)
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) Repeatable unlimited times.
FSHN 700 Thesis Research (V) Repeatable unlimited times.
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)
FSHN 784 Dietary Fiber, Bioactive Food Components and Health (3) Lecture/discussion of current research on gut physiology, gut microbes, dietary fiber, bioactive food components, and their impact on health, including colorectal cancer, inflammatory bowel disease, heart disease, diabetes, and immune function. Pre: 485 and 486 (or equivalent), statistics, physiology; or consent. (Once a year)
FSHN 785 Diet and Cancer Seminar (1) Presentation-discussion of selected research topics in the field of diet-cancer relationships including: nutritional epidemiology of cancer, diet and supplement intervention trials, and cellular/molecular effects of diet on cancer pathophysiology. Repeatable one time. Pre: 685 and 689, or consent. (Alt. years)
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