Nutrition and Dietetics Department Courses


FND 112 – Food Science, 4 credits. A study of basic fundamental principles of food selection and preparation. Physical and chemical principles are applied to food preparation, evaluation of products and recipe modifications. Two lectures and two laboratory periods per week
FND 114 N – Food Safety, 4 credits. Examination of how the biological and chemical properties of food and the nature of food systems provide the potential for foodborne illness. Study of specific foodborne illnesses and pathogens, food analysis and handling practices, biotechnology, regulation and global issues. Three lectures and two laboratory periods per week
FND 239 – Nutrition for the Lifecycle, 4 credits. An exploration into the nutrient requirements and dietary problems for each stage of the lifecycle with an emphasis on infants, children and elderly. A special focus will be placed on teaching techniques and motivation of clients for clients at specific stages of the lifecycle. Case studies will be completed to apply strategies for behavior change to meet unique needs of individuals in specific stages. Prerequisite: FND 321 – Nutrition
FND 250 – Pre-May Seminar, 2 credits. Academic and cultural preparation for students participating in a departmental May Seminar Abroad
FND 300 G – May Seminar, 4 credits. MS. Prerequisite: FND 250 – Pre-May Seminar
FND 321 S – Nutrition, 4 credits. A study of chemical properties, function, metabolism, dietary allowances, effects of deficiencies and sources of nutrients. Decision-making relative to contemporary issues in nutrition as related to health, wellness and the lifecycle. Three lectures per week. Prerequisite: BIOL 121 – Cell Biology or CHEM 111 – Survey of General Chemistry
FND 336 G – Environmental Nutrition, 4 credits. A study of local, national, and global environmental nutrition topics, including food production, agriculture, access to food, safety of food and water, and food policy. The connections between nutrition and health, food choices, and a sustainable food system will be explored.
FND 346 – Quantity Food Production, 2 credits. A study of the principles of production planning, food preparation, sanitation and marketing activities in a food service. Two lectures and two laboratories per week. Prerequisite: FND 112 – Food Science or consent of instructor
FND 360 – Advanced Nutrition, 4 credits. Exploration of nutrition as the science that integrates life processes from the cellular level on through the multi-system operation of the whole organism. Study of pathophysiology as a foundation for medical nutrition therapy. Prerequisites: CHEM 142 – Survey of Organic and Biochemistry, BIOL 306 – Human Anatomy and Physiology, and FND 321 – Nutrition
FND 362 – Medical Nutrition Therapy, 4 credits. Application of the nutrition care process of assessment, diagnosis and dietary intervention to both acute and chronic diseases. Prerequisite: CHEM 142 – Survey of Organic and Biochemistry, BIOL 306 – Human Anatomy and Physiology, FND 360 – Advanced Nutrition, FND 239 – Nutrition for the Lifecycle
FND 380 – Special Topics, 2 to 4 credits. Courses covering various topics of interest in this particular discipline. Contact department or program chair for more information.
FND 390 – Cooperative Education, 1 to 8 credits.
FND 424 Z – Clinical Experience, 2 credits. Advanced clinical nutrition. Includes a 40-hour experience in a professional setting under the supervision of a registered dietitian. Two lectures per week are scheduled. Prerequisites: FND 321 – Nutrition, FND 362 – Medical Nutrition Therapy, and senior standing in the nutrition and dietetics department
FND 425 – Current Issues in Food and Nutrition, 2 credits. An examination of current issues in food and nutrition through individual research projects. Current issues will include topics such as economics, cultural and consumer trends, and technology that will be explored with laboratory projects, library research and field trips. Prerequisite: FND 321 – Nutrition, BIOL 121 – Cell Biology and CHEM 111 – Survey of General Chemistry or CHEM 127 – General Chemistry
FND 426 U – Community Nutrition, 4 credits. An exploration of community nutrition problems and the role of the community nutritionist within public health. Emphasis on assessment, planning, implementation and evaluation of nutrition interventions, and the development of nutrition policy within the political system. Includes experiences in community settings. Prerequisite: FND 321 – Nutrition
FND 446 – Institutional Management, 4 credits. A study of the principles involved in the organization and management of a food service and study of the strengths and problems of various food services. This course includes individual projects and field trips to institutions. The course will provide certification in food safety.
FND 480 – Independent Study, 1 to 4 credits. This course provides an opportunity for individual students to conduct in-depth research of a particular topic under the direct supervision of a faculty member. Contact the department or program chair for more information.