FNS Undergraduate Course Descriptions

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1 These major courses emphasize strengthening skills in communications (oral and written), problem solving, critical thinking and possessing a command for core knowledge. FNS Courses FOSC WORLD FOOD FIBER AND PEOPLE. 1st Semester. Lect. 2, Lab 3, 2 credits. Same as Animal and Poultry Science 100. World Food and Fiber Production A survey of methodologies and cultures. It is an introductory course designed to make the student aware of the interrelationships between people and their environments. The characteristics and use of personal computers are presented as a necessary tool to assist students in generating reports and maintain information. All Food and Nutritional Science majors are required to take. NUSC WORLD FOOD FIBER AND PEOPLE. 1st Semester. Lect. 2, Lab 3, 2 credits. Same as Animal and Poultry Science 100. World Food and Fiber Production A survey of methodologies and cultures. It is an introductory course designed to make the student aware of the interrelationships between people and their environments. The characteristics and use of personal computers are presented as a necessary tool to assist students in generating reports and maintain information. All Food and Nutritional Science majors are required to take. NUSC NUTRITION, WELLNESS AND HEALTH. 1 st Semester, Lect. 3, 3 credits. This course acquaints students with an overview of the role of macro and micro nutrients in human nutrition, their sources, chemical structure, functions, dietary requirements, clinical implications in deficiency, and toxicity effects of an over dose of nutrients; the functions of these macro and micro nutrients in the promotion of health and the prevention of disease are also explored. Prerequisites: CHEM 0221, 0223; 0222, 0224; CHEM 0231, 0232; CHEM 0233, FOSC INTRODUCTION TO FOOD SCIENCE. 1st Semester, Lect. 3, 3 credits. An overview of basic scientific principles involved in food science as related to the food industry. A study of food components, their functionalities in food processing, principles, technologies and emerging technologies involved in food processing, preservation, food safety and nutrition are presented. Quality aspects of specific food and food products will also be discussed. Prerequisite: CHEM 232; BIOL 101, 102; MATH 108. NUSC/PHN INTRODUCTION TO PUBLIC HEALTH NUTRITION. 2nd Semester, Lect.3, 3 credits. This course begins with an overview of the history and development of public health. The course provides an integrated program covering dietary, epidemiological, public health, social and biological aspects of nutritional science. Special topics include maternal and child nutrition, nutrition in emergencies, nutrition program planning, evaluation and monitoring, and nutritional epidemiology. The student is then provided with the opportunity to examine the current public health care system. The fundamentals of epidemiology also are covered. Applications to the students practice settings are explored. Prerequisites: CHEM 231, 232; CHEM 233, 234; NUSC 0111 NUSC NUTRITIONAL BIOCHEMISTRY. 2nd Semester. Lect. 4, 4 credits. The study of biochemical and physiological roles of fats, carbohydrates, proteins, nucleic acids, vitamins, minerals and phytochemicals in the human body. Nutrient digestion, absorption, transport and metabolism are studied as well as the interrelationship of nutrients in maintaining cell structure and cellular functions.

2 Nutrient requirements and nutritional assessment for all age levels and an integration of related scientific disciplines with the study of nutrition is also included. Prerequisites: NUSC 0111; ANPH 201, 202; CHEM 0320, 0322, 0360 and NUSC EDUCATION THEORY, COUNSELING, AND INTERVIEWING. 1st semester, Lect. 3, 3 credits. Principles of education related to individuals and groups based on knowledge of nutrition, communication skills, recognition of socioeconomic influences, and familiarity with community resources; assessment of methods, techniques of interviewing, nutrition counseling, and development of counseling materials for nutrition intervention. Prerequisites: NUSC 0111 or permission of instructor. NUSC NUTRITION ASSESSMENT. 1st. semester, Lect. 3, 3 credits. Techniques needed to evaluate nutritional status and plan appropriate nutrition intervention. Includes assessment of dietary intake, body composition, nutrient requirements, and laboratory indices of nutritional status. Development of appropriate nutrition therapies will be addressed. Includes experience with nutrition assessment of various populations. Prerequisite: NUSC 0111, Co-requisite: NUSC 0305 or permission of instructor. NUSC NUTRITIONAL SCIENCE COMMUNITY NUTRITION. 1st Semester. Lect. 3, 3 credits. Involvement in public health programs with nutritional components and their services to the community with particular references to the assessment and surveillance of community nutrition needs and problems; planning, implementing and evaluating community health nutrition programs for high risk groups within the community; concepts and techniques in effective delivery of nutrition information; methods and tools of nutrition education; legislation public policy on food and nutrition national and international. Prerequisites: NUSC NUSC INTRODUCTION TO DIETETICS. Introduction to the Profession of Dietetics. 1st Semester. Lect.1, 1 credit. An introduction to the responsibilities of the clinical dietitian as a member of the health care team. Included are professional ethics, counseling, interviewing, medical charting, medical terminology and auditing. NUSC LIFE CYCLE NUTRITION. 2nd semester, Lect. 3, 3 credits. Food and nutrient needs and dietary concerns of individuals from conception through old age. Prerequisites: NUSC 304, 305 or permission of instructor. NUSC MEDICAL NUTRITION THERAPY I. 1st semester, Lect. 3, 3 credits. Physiological and biochemical anomalies of disease and principles underlying medical nutrition therapy; familiarity with clinical data as a basis of diet prescription; emphasis placed on understanding and translating dietary modifications to foods which meet the diverse cultural, religious, economical, emotional and nutritional needs in disease treatment; complementary and alternative nutrition, herbal therapies, adaptive feeding techniques and equipment. Prerequisites: NUSC 0302 or permission of instructor. NUSC/PHN 365. PROGRAM PLANNING AND EVALUATION. 2 nd Semester, Lect.3, 3 credits. This course develops students skills in planning and designing evaluations for public health programs, including nongovernmental and governmental agencies in the United States and abroad. Students will understand the planning process and how to implement planned programs. Students will learn about different types of summative and formative evaluation models and tools for assessment. The course content is based on an ecological framework, principles of public health ethics, a philosophy of problem-

3 based learning, and case study, critiques and evaluation. Students write evaluation plans for a specific public health agency, reviewing their evaluation plans and providing guidance on developing a program evaluation plan for one of the agency s public health programs. Prerequisites: CHEM 231, 232; CHEM 233, 234; NUSC 0111 and EVSC 500. NUSC SEMINAR IN FOOD AND NUTRITIONAL SCIENCE. 2nd Semester. Lect. 1, 1 credit. The study and discussion of special problems and concerns related to current topics in food science, nutritional science and general dietetics. Reports and weekly dialogue on timely issues in each specified area of interest are covered in preparation for a professional career. NUSC FOOD SERVICE IN HEALTH CARE. 1st semester, Lect. 3, lab 2, 4 credits. Issues involved in quantity food production, distribution, storage, and service. This course covers principles and processes of quantity food purchasing, production, sanitation, safety, and equipment use in health care institutions. Prerequisites: HOMT 361, 362, and 364. NUSC DIETETICS PRACTICUM. 2nd Semester. Clin. (24 hours/week) 8credits. Opportunity for student to demonstrate and evaluate previously acquired knowledge in management of food service systems and in clinical dietetics; refine skills and demonstrate necessary competency to practice dietetics at a beginning level. Prerequisites: NUSC 0302 and NUSC MEDICAL NUTRITION THERAPY II. 2nd semester, Lect. 3, 2 credits. Continuation of NUSC Prerequisites: NUSC 0343 or permission of instructor. NUSC PRACTICUM. 2nd semester, Lab 6, 2 credits. Experience in community nutrition or clinical nutrition or quantity foods under supervision of qualified health care professionals in health care institutions. Prerequisites: Junior Standing or permission of Instructor. NUSC INDEPENDENT STUDIES IN FOOD AND NUTRITIONAL SCIENCE. 1st and 2nd Semesters, Summer, 1-3 credits. Designed to provide credit for independent research studies for both undergraduate and graduate students. This course is developed especially for students in the Department of Food and Nutritional Sciences. The course deals with current research and development issues in food and nutritional sciences. Permission of instructor. NUSC PROFESSIONAL SEMINAR, 2nd semester. Lect. 1, 1 credit. This course serves as the food and nutritional sciences senior level course that incorporates training in professional ethics, professional and technical skills development and conflict resolution as well as careers and career alternatives in dietetics, food or nutrition professions. Guest lecturers bring the benefits of real work world experiences to the classroom. During the semester, a focus on skills to seek and obtain employment, maintenance in professional organizations, continuing education and professional development are also emphasized. Permission of the instructor. FOSC ADVANCED MEAT SCIENCE. 2nd Semester Lect. 2, Lab 3, 3 credits. Physical, chemical, microbiological and histological, characteristics of meats. Processes affecting meat quality and methods of analysis. Prerequisites: PHYS 0301; CHEM 0320.

4 FOSC METHODS OF FOOD AND NUTRITIONAL ANALYSIS. 1st Semester. Lect. 2, 2 credits. A lecture course designed to teach students current theory and analytical techniques including sensory evaluation that may be employed for conducting research in food science, nutrition and agriculture. Additionally, the course demonstrates to the student current analytical techniques used in the area of food, nutrition, and agriculture. Students will have the opportunity to execute the experiments in FOSC 506. Prerequisites: CHEM 0320 or CHEM 0360 and FOSC METHODS OF FOOD AND NUTRITIONAL ANALYSIS LAB. 1st Semester. Lab 4, 2 credits. A laboratory course for FOSC 0505 designed to develop skills and techniques used in food and nutritional science research. Current analytical methods employed focus on food, nutrition and agriculture. Pre-corequisites: FOSC 0505; CHEM 0320 or CHEM 0360 and FOSC APPLIED FOOD MICROBIOLOGY. 4 credits. The lecture part of this course is designed to introduce the student to food microbiology, and particularly, the interaction of microorganisms with food. Emphasis will be place on the types and role of microorganisms in food spoilage, food borne pathogens, and methods designed to control microbial spoilage of foods. Laboratory sessions are geared towards methods of determining types of microbial contaminants in foods, and methods of preservations and sanitation in food handling facilities. Prerequisite: BIOL 301. FOSC FOOD CHEMISTRY. 2nd Semester. Lect. 4, 4 credits. Chemistry of macro- and microelements in various foods, fruits, vegetables, cereals, meats and dairy products; changes of nutrients during storage and processing; and application of this knowledge to quality and product development in the food industry. Prerequisites: FOSC 0301 or CHEM 0320; PHYS 0301; MATH NUSC MATERNAL AND CHILD NUTRITION. 1st Semester. Lect. 3, 3 credits. The principles of nutrition with emphasis on requirements during pregnancy and childhood, from infancy through preschool age. Prerequisites: NUSC 0302; NUSC NUSC ADVANCED COMMUNITY NUTRITION. 1st Semester. Lect. 2, Lab 3, 3 credits. Students learn about community foods and nutrition programs relative to their background, authorizing legislation, target population, and nature and scope of services rendered. They also observe, participate and learn how to evaluate community nutrition programs. Prerequisite: NUSC FOSC SEMINAR IN FOOD SCIENCE AND NUTRITIONAL SCIENCE. 1st and 2nd Semesters, 1 credit. Students are required to present professionally and logically an in-depth and critical review of the literature on current topics in the area of food science or nutrition during the first semester, followed by a presentation of his/her thesis research topic during the second semester. Each seminar is expected to stimulate audience participation and discussion. Faculty and guest lecturers are also invited to present topics of interest in specialized areas. Special Permission of the instructor is required. FOSC FOOD PROCESS ENGINEERING TECHNOLOGY. 2nd Semester. Lect. 3, Lab 3, 4 credits. This course is designed for students majoring in food science or other related disciplines. The course will provide the student with the critical thinking and problem solving skills used in food engineering, an understanding of the engineering concepts associated with how the physical properties of food materials are applied in processing, thermal processing, refrigeration, drying, evaporation, separation

5 and unit operations used in the analysis and design of food and biological systems. The techniques and effectiveness of food packaging are also covered. Prerequisite: PHYS 301; MATH 207 FOSC PRODUCT RESEARCH INNOVATION AND SENSORY EVALUATION OF FOODS. 2nd Semester. Lect. 2, Lab 4, 4 credits. This course will serve as the food science senior level capstone course that incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics. Teaching methods will include a class and laboratory setting for product research, innovation and sensory evaluation of foods. Prerequisite: PHYS 301, MATH 207, Core Food Science Courses. NUSC INTERNATIONAL NUTRITION PROBLEMS AND POLICIES. 2nd Semester. Lect. 3, 3, credits. This course is designed mainly to acquaint the student with food and nutrition problems in developing countries. Nutrition problems, their causes, prevalence, treatment, and control are emphasized. Government policies, their impact on solving nutritional problems and available nutrition services at government and local levels are also discussed. Prerequisites: NUSC 0111.