FN 100-1 Careers in Dietetics. Analyzes the impact of past, present and future societal influences on the profession of dietetics. Introduced students to a variety of career options through readings and guest speakers. Prerequisite: Food and Nutrition major or pre-major only.

 

FN 101-2 Personal Nutrition. (University Core Curriculum) This course integrates nutrition and promotion of health through prevention of disease and will answer questions found daily in the media regarding nutrition. Topics emphasized are functions of basic nutrients, impact of culture, gender, ethnicity, social environments and lifestyle on nutrition and health.

 

FN 156-3 Fundamentals of Foods. An introduction to the basic principles and techniques of food preparation.

 

FN 202-3 The Hospitality and Tourism Industries. Introduction to the diverse aspects of the hospitality and tourism industries and the interrelationships between them. Historical development of the industries, trends, current issues and career opportunities will be examined.

 

FN 206-2 Food Service Sanitation. Basic sanitation principles and application in food service. Employee sanitation training, sanitation standards and safety regulations in the food service will be part of the course. Upon completion of the course, students will be eligible for the sanitation certificate national exam.

 

FN 215-2 Introduction to Nutrition. (Same as Animal Sciences 215.) An up-to-date study of basic principles of nutrition including classification of nutrients (physical and chemical properties) and their uses in order to provide the student a working knowledge of nutrition in today’s environment.

 

FN 247-3 (1,1,1) The School Lunch Program. (a) Food purchasing; (b) quantity food production; and (c) nutrition practices in the school lunchroom.

 

FN 256-5 Science of Food. Application of scientific principles including preparation, chemistry, functions, and interrelationships in ingredients and their effects on physical, chemical, and sensory characteristics of foods. Three lectures and two three-hour laboratories per week. Prerequisite: Chemistry 140a or 200 and 201.

 

FN 298-1 Multicultural Food Experience. (Multicultural Applied Experience Course) This course is designed to provide multicultural experience in food selection, eating habits, meal patterns and food preparation. Students will interact with community members of various ethnicity throughout the semester. Shopping and cooking projects will provide firsthand experience. Prerequisite: concurrent or prior registration in one of the following: Anthropology 202, History 210, Philosophy 210, 211 or Sociology 215.

 

FN 302-3 Dimensions of Tourism. In-depth examination of the components of the travel and tourism industry, motivators to travel, and the various market segments. Also covers analysis of the economic, social, cultural and environmental impacts to tourism. Prerequisite: 202 or consent of instructor.

 

FN 320-3 Foundations of Human Nutrition. Principles of human nutrition in relation to intermediary metabolism and the role of vitamins and minerals. Prerequisite: 101, Chemistry 140a or equivalent.

 

FN 321-3 Food and Nutrition Assessments. Demonstration and use of tools and practices in assessing food and nutrition behaviors of individuals and groups in clinical and community nutrition care settings. Prerequisites: 320 or equivalent.

 

FN 335-3 Beverage Management. Introduction to beers, wines and spirits. Legal responsibilities of alcohol service. Introduction to responsible beverage service and management. Lab fee<1>. Prerequisite: Must be a food and nutrition major.

 

FN 356-3 Experimental Foods. Experimental approach to the study of factors influencing behavior of foods. Individual problems. Lab fee<1>. Prerequisite: 360.

 

FN 360-4 Quantity Food Production. Selection and use of institutional foodservice equipment including specifications, cost and care; use of standardized formulas, techniques of quantity preparation, and service of food to large groups. Lab fee<1>. Prerequisite: 206 or sanitation certification.

 

FN 361-3 Hospitality Development. Development issues in the hospitality industry. Case studies on purchase/construction issues, inflation and recession, fiscal management and expansion of hospitality firms. Family-owned and operated businesses and entrepreneurships will be addressed. Prerequisite: restricted to food and nutrition majors only or consent of instructor.

 

FN 363-3 Purchasing Management in the Hospitality Industry. Managerial principles of purchasing in the hospitality industry, with emphasis on functions of purchasing agents, types of markets, and methods of purchasing. Restricted to food and nutrition majors only or consent of instructor.

 

FN 371-2 Field Experience. Opportunity for supervised learning experiences in the student’s major. Prerequisite: restricted to food and nutrition majors only, sophomore status and consent of internship coordinator.

 

FN 372-3 Front Office Management. Principles and concepts of effective front office management in the lodging industry. Prerequisite: specialization in hospitality and tourism, 202 or consent of instructor.

 

FN 373-3 Food and Beverage Cost Control. Examination of the managerial responsibilities of the food and beverage manager in the hospitality operation. Management methods in budgeting, forecasting, cost control, and establishing operational policies and systems. Lab fee<1>. Prerequisite: restricted to food and nutrition majors only, Mathematics 108 or above, Accounting 220 or consent of instructor.

 

FN 380-3 Hospitality Human Resources. The study of practices related to the management and development of human resources in the hospitality industry. Contemporary management issues specifically addressing the employment challenges in hospitality and tourism will be covered. Prerequisite: 202, Specialization in Hospitality and Tourism or consent of instructor.

 

FN 390-1 to 4 Special Studies in Food and Nutrition. Enables students to pursue personal research interests in the food and nutrition area. Prerequisite: juniors and seniors only and consent of department.

 

FN 400-1 Senior Seminar. Discussion of issues affecting food and nutrition professionals. Not for graduate credit. Prerequisite: 100 or 202, 380 senior status or consent of instructor.

 

*FN 410-3 Nutrition Education. Course provides principles, techniques and evaluation methods necessary to incorporate food and nutrition into the educational curriculum of schools, hospitals, out-patient clinics and health agencies. Prerequisite: 320 and 321 or equivalent.

 

*FN 420-3 Recent Developments in Nutrition. Critical study of current scientific literature in nutrition. Prerequisite: 320 or equivalent.

 

*FN 421-2 Recent Trends in Food. Critical study of current scientific literature in nutrition. Prerequisite: 320 or equivalent.

 

*FN 421-3 to 9 (3 per topic) Developments in Hospitality. This course will provide the students with the opportunity for an in-depth study of topics relating to their specific interest in the hospitality field. Any subject area may be repeated (a) food, (b) lodging and (c) travel. The topic within the subject area will be selected from issues, problems or developments in the hospitality field. Prerequisite: 202 or consent of instructor 3-9 credits.

 

*FN 425-3 Biochemical Aspects of Nutrition. (Same as Animal Science 425.) The interrelationship of cell physiology, metabolism and nutrition as related to energy and nutrient utilization, including host needs and biochemical disorders and diseases requiring specific nutrition consideration. Prerequisites: 215 or 360, Chemistry 140b, course in Physiology.

 

*FN 435-3 Hospitality Marketing Management. This course concentrates on marketing for hotel, restaurants and tourism. Problems and characteristics specific to the students will be able to develop a comprehensive strategy for marketing a hospitality operation. The starting point for the hospitality industry will be examined. By the end of the course students will be able to develop a comprehensive strategy for marketing a hospitality operation. The starting point for the development of hospitality marketing strategy assumes basic marketing knowledge has been derived from completing a previous marketing course. Prerequisite: 202 or 302 and Marketing 304.

 

*FN 440-3 Hospitality Risk Management. Introduction to risk management, security, liability and contract management applicable to the awareness and/or operations of hotels, restaurants and resorts. Prerequisite: Specialization in hospitality and tourism, 202, Management 304 or consent of instructor.

 

*FN 460-4 Food Service Management. The course includes practical experience in the operational administration of a food service facility by providing opportunities to demonstrate ability and creativity in managing noon lunch services for the Old Main Room. Labs involve situations in which students fill various roles in food service and may occur outside of the regular schedule. Lab fee<1>. Prerequisite: specialization in hospitality and tourism 202, 360, 373 or consent.

 

*FN 461-3 Service Organization and Management. Managerial aspects of the hospitality industry as related to provision of quality service. Organizational structures, management techniques, decision-making abilities, ethics, leadership, and human resource issues are examined. Prerequisite: 202, 380, Management 304 or Psychology 323 or consent of instructor.

 

*FN 470-5 Medical Nutrition. In-depth study of pathophysiology and principles of nutrition therapy for various disease states. Application of these principles also prerequisite. Off-campus experience may be required. Prerequisite: 320, 321, Health Care Professions 105, Chemistry 140b, Physiology 201 and 208 or equivalents.

 

*FN 473-3 Hotel Administration. An advanced hotel administration course covering contemporary management issues such as conference management, hotel security, strategic planning and hotel law. Prerequisite: Specialization in hospitality and tourism, 302, 372, Management 304 or consent of instructor.

 

*FN 475-3 Nutrition Through the Life Cycle. The study of human nutrition during each phase of the life cycle, prenatal through geriatric. Students elect at least two phases for in-depth study. A general review of basic nutrition is included. Prerequisite: 320 or equivalent.

 

*FN 480-3 Community Nutrition. Offers a study of the objectives, implementation strategies, and evaluation methods of nutrition programs in communities’ health programs. Integration of nutrition into the health care delivery system at local, state, and federal levels is included. Prerequisite: 472.

 

*FN 485-3 Advanced Nutrition. This course applies advanced principles of biochemistry and physiology to expand on basic nutrition information and explains the role of nutrients from cellular and mechanistic aspects. Prerequisite: 320, 425 or equivalents.

 

 

 

FN 530-3 Advanced Nutritional Assessment and Education. Community assessment methods, specifications or particular tools used and how these tools can be applied to particular conditions of concern in community nutrition. The methods of education for individuals and populations using dietary, biochemical, anthropometrics and physical assessment data will be taught. Prerequisite: 321 or consent of instructor.

 

FN 540-3 Nutrition Policy, Programs and Services. The study of policies, programs and services concerned with prevention and treatment of nutrition problems in the population. Prerequisite: 480 and consent of instructor.

 

FN 574-3 Advanced Medical Nutrition Therapy. In depth study of the application of nutrition to the management of dis-ease states with emphasis on current treatment and complex metabolic abnormalities. Prerequisite: 470 or equivalent.

 

FN 580-9 (3,3,3) Nutrition Practicum in the Community. Designed to provide practicum experiences in dietetics for students completing the Master’s in Food and Nutrition and includes (a) clinical rotation, (b) management rotation, (c) public health nutrition rotation. Prerequisite: 585 and consent of instructor.

 

FN 581-1 Seminar. An integration of the knowledge gained from the didactic and experiential learning prior to and after the clinical, food service and public health field experiences. Prerequisite: 480 and consent of instructor.

 

FN 585-3 Advanced Community Nutrition. A presentation and examination of issues and programs in food and nutrition programs. Elements including the organization and management of quality nutrition services for the prevention of disease and promotion of health will be identified and applied to community programs. Prerequisite: 480 or consent of instructor.

 

FN 590-1 to 3 Reading in Food and Nutrition. Individual readings in food and nutrition under graduate faculty guidance. Prerequisite: consent of instructor.

 

FN 593-1 to 3 Individual Research. Investigation of a problem in food and nutrition under the supervision of an approved graduate faculty member. Graded S/U only.

 

FN 599-1 to 6 Thesis. Credit is given for a Master’s thesis when it is accepted and approved by the thesis committee. Graded S/U only.