Foods and Nutrition Courses

F&N 105. CURRENT ISSUES IN NUTRITION AND FOOD SAFETY

Class 1, Cr. 1
(This course does not satisfy the Nutrition competency for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).

Analysis of current nutrition controversies and food safety concerns.

F&N 120. NUTRITION FOR A HEALTHY LIFESTYLE

Class 1, Cr. 1
(This course does not satisfy the Nutrition competency for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).
Basic understanding of nutrition guidelines and lifestyle risk factors related to diet. Assessment of the individual’s diet and related behaviors. Solutions to everyday nutrition problems that lead to lifestyle enhancements are presented.

F&N 121. VEGETARIAN NUTRITION

Class 1, Cr. 1
(This course does not satisfy the Nutrition competency for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).
Issues to review when considering adoption of a Vegetarian Diet. Nutrition guidelines and risk factors related to vegetarianism are addressed. Various types of vegetarian diets and the benefits/risks each pose are discussed.

F&N 203. FOODS: THEIR SELECTION AND PREPARATION

Class 2, Lab 3, Cr. 3
Principles of food selection, preparation and meal planning.

F&N 205. FOOD SCIENCE

Class 1, Lab. 5, Cr. 3

Prerequisites: CHM 111 or CHM 112.
Chemical and physical composition of foods: their changes during processing, storage and preparation.

F&N 208. NUTRITION IN WOMEN’S HEALTH

Class 3, Credit 3
(This course does not satisfy the Nutrition competency requirement for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).

This course is not open to students with credit in WOST 208.
Exploration of women’s health issues with emphasis on nutrition. Review of current research in normal and preventative nutrition throughout the lifecycle. Focus on women as individuals and on those who counsel and educate women.

F&N 260. NUTRITION FOR EARLY CHILDHOOD EDUCATORS

Class 3, Cr. 3
(This course does not satisfy the Nutrition competency requirement for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).
Study of the basic principles of food and nutrition from pregnancy through the primary years and methods to achieve good nutritional status. Special emphasis on nutrition education, legislation and regulation in pre-school and elementary classrooms (grades K-3).

F&N 261. NUTRITION FOR HEALTH, FITNESS, AND SPORTS

Class 2, Lab 2, Cr. 3
(This course does not satisfy the Nutrition competency requirement for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).
Study of the relationship between physical fitness/sports activity and nutrition resulting in optimum health. Special emphasis on nutritional demands during exercise or sports activities. Laboratory experience in the Fitness Center required.

F&N 303. ESSENTIALS OF NUTRITION

Class 3, Cr. 3
Basic nutrition and its application in meeting nutritional needs of all ages.

F&N 315. FUNDAMENTALS OF NUTRITION

Class 3, Cr. 3

Prerequisites: CHM 251, CHM 252 and BIOL 214.
Basic principles of nutrition and their application in meeting nutritional needs during the life cycle.

F&N 322. COMMUNITY NUTRITION AND HEALTH PROMOTION ENTREPRENEURSHIP

Class 2, Credit 2       

Prerequisites: F&N 303 or F&N 260.

(This course does not satisfy the Nutrition competency requirement for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).

Study of strategies for improving nutritional status and community health. Examination of principles of entrepreneurship and application to the practice of community nutrition. Includes review of existing federal and non-governmental programs designed to meet food and nutrition needs of various population groups.

F&N 330. DIET SELECTION AND PLANNING

Class 3, Cr. 3

Prerequisites: F&N 203 or F&N 205 and F&N 303 or F&N 315.
Diet selection for health maintenance in culturally diverse populations based on current dietary guides with utilization of the computer for diet evaluation.

F&N 360. NUTRITION FOR THE AGING

Class 3, Cr. 3
(This course does not satisfy the Nutrition competency requirement for Nursing, Early Childhood Education or Hospitality and Tourism Management majors).
Nutritional needs and problems of the aging. Includes a review of community and institutional nutrition and food programs. Emphasis on the aging and their environment. Participation in community activities for the aging may be required.

F&N 390. INDEPENDENT UNDERGRADUATE RESEARCH

Class 1-3, Lab 1-3, Cr. 1-3
Prerequisites: Classification 5, and consent of Instructor.
Repeatable to a maximum of 6 credits. Credit and hours arranged.
Individual research projects undertaken with faculty supervision and covering various aspects of nutrition.

F&N 590. SPECIAL PROBLEMS IN NUTRITION

Cr. 1-4.
Prerequisite: Admission by consent of Instructor. Credit and hours arranged.
Individual problems dealing with various aspects of nutrition.