HNFS-HUMAN NUTRITION AND FOOD SCIENCE

HNFS 163. Nutrition for Health 3 cr.: Nutrition principles and applications to food choices that support health; psychological, economic, and cultural implications of food choices. Open to majors and nonmajors.

HNFS 200. Special Topics 1-4 cr.: Specific topics and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits.

HNFS 201. Seminar 1-Becoming a Nutrition Professional 1 cr.: Introduction to field experience and to careers and professions in nutrition. Student will complete a series of assignments related to writing a resume, setting short and long term goals, and writing ethics and philosophy statements. They will also complete a segment on developing a portfolio. To enhance potential for success in college, they will complete a series of modules related to using the technology incorporated into college classes, study skills and test taking.

HNFS 210G. Survey of Food and Agricultural Issues 3 cr.: Same as AG E 210G.

HNFS 251. Human Nutrition 3 cr.: Principles of normal nutrition. Relation of nutrition to health. Course contains greater amounts of chemistry and biology than HNFS 163. Open to nonmajors.

HNFS 263G. Food Science I 4 cr. (4+3P): The scientific study of the principles involved in the preparation and evaluation of foods.

HNFS 300. Special Topics 1-4 cr.: Specific topics and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits.

HNFS 301. Nutrition and Lifestyle Management 3 cr.: Covers the application of basic principles of wellness, including nutrition, physical fitness and self management skills. Focuses on the implementation of a healthy lifestyle and life-long behavior changes. Lecture followed by class walks. Course participation requires medical release.

HNFS 320. Food Microbiology 3 cr. (2+3P): Detrimental and beneficial microbiological aspects of food products. Methods of quantification and identification of microorganisms associated with food spoilage and preservation. Prerequisite: BIOL 111G and BIOL 111L, or BIOL 211G and BIOL 211L, or BIOL 190, or consent of instructor.

HNFS 325. Food Analysis 3 cr.: Basic chemical and physical techniques used in establishing nutritional properties and overall acceptance of food products. Prerequisite: CHEM 111G or consent of instructor.

HNFS 331. Food Preservation 3 cr. (2+3P): Processes used in home and commercial food preservation, including canning, freezing, drying, and irradiation. Prerequisite: HNFS 263.

HNFS 341. International Wine Appreciation 3 cr. (2+2P): Evaluation of representative wines of the world. History, culture and viticultural techniques examined. Lecture followed by evaluation of imported and domestic wines. Class is both consumer and industry oriented. Prerequisite: student must be at least 21 years old. May be repeated to a maximum of 6 credits. Main campus only.

HNFS 350. Nutrition throughout the Life Cycle 3 cr.: Relationship of the stages of the human life cycle to changes in nutrient need. Prerequisites: BIOL 254, HNFS 163 and HNFS 251, or consent of instructor.

HNFS 363. Quality Food Production and Service 4 cr. (2+4P): Menu planning, preparation, and controls in commercial food operation. Experience and practical application in commercial food service operations. Prerequisite: HNFS 263 or HRTM 263. Same as HRTM 363. Main campus only.

HNFS 400. Field Experience Commercial Establishments 1-8 cr.: Experience in the operation and management of commercial food service with cooperating establishments. Practical experience with supervision by resident faculty as well as supervisor at the work site. Performance at work site will be graded in accordance with university standards. Attendance at one weekly class session required. Maximum of 8 credits per semester and a grand total of 8 credits. Prerequisites: overall GPA of at least 2.5 and junior or senior standing or consent of instructor. Restricted to majors.

HNFS 401. Field Experience-Clinical Dietetics 1-8 cr.: Experience in various areas of clinical nutrition facilities with emphasis on nutrition care of patients. Practical experience with supervision by resident faculty as well as supervisor at work site. Performance at work site graded in accordance with university standards. May be repeated for a maximum of 8 credits. Consent of instructor required. Prerequisite(s): HNFS 201, overall GPA of 2.5 or higher and junior or senior standing and consent of instructor. Restricted to: Main campus only.

HNFS 403. Community Nutrition 3 cr.: Overview of the practice of community nutrition. Includes program planning, needs assessment, program implementation and program evaluation. Role of public and private agencies in nutrition programs that impact on nutrition of individuals and groups in the community. Prerequisite: HNFS 350 or consent of instructor.

HNFS 404. Maternal, Infant and Child Nutrition 3 cr.: Nutritional needs and status during pregnancy, infancy, childhood, and adolescence. Applications also made to preschools and day care centers. Prerequisite: HNFS 251 or consent of instructor.

HNFS 406. Geriatric Nutrition 3 cr.: Nutritional needs, status, and problems of the elderly. Prerequisite: HNFS 163 or HNFS 251; and HNFS 350 or consent of instructor.

HNFS 407. Field Experience Community Nutrition 1-8 cr.: Experience working with nutritional problems of individual families of all socioeconomic and age levels and with agencies concerned with community nutrition. Practical experience with supervision by resident faculty as well as supervisor at the work site. Performance at work site graded in accordance with university standards. Prerequisites: HNFS 201, overall GPA of at least 2.5 and junior or senior standing or consent of instructor. May be repeated for a maximum of 8 credits. Restricted to majors.

HNFS 409. Seminar II-Human Nutrition and Food Science Portfolio Development 1 cr.: Student will put together a portfolio that will include resume, ethics and philosophy statements short and long term goals. It will also include documentation from previous course work related to ethics, written presentation, oral presentation, and research. Students will also complete an application for a supervised practice program, a professional school or a job in the field. Prerequisite: HNFS 201, a GPA of 2.5 or higher and a junior or senior standing.

HNFS 410. Sports Nutrition 3 cr.: Role of nutrition in physical performance of competitive and recreational sports participants. Prerequisites: BIOL 254, BCHE 341, and HNFS 251, or consent of instructor.

HNFS 415. Food Safety and Sanitation 3 cr.: Biological, chemical and physical factors that affect the safety of food products. Basic aspects of food sanitation. Hazard analysis critical control points (HACCP). Laws and regulations influencing food safety. Prerequisites: BIOL 110G or BIOL 190 or BIOL 211G, and CHEM 110G or CHEM 111G, or consent of instructor.

HNFS 416. Nutrition and Culture 3 cr.: Cultural aspects of health, food and nutrition for most ethnic groups of the United States. Traditional versus contemporary food habits addressed along with the history and beliefs that influence such habits.

HNFS 418. Food Safety Certification 1 cr.: National Restaurant Association National Food Safety Certification Program. National exam follows completion of course. Student must pay current fee for certification exam. Graded S/U.

HNFS 421. Food Chemistry 3 cr.: Comprehensive study of the chemical and physiochemical properties of food constituents. Chemical changes involved in the production, processing, and storage of food products and basic techniques used to evaluate chemical and physiochemical properties of foods. Prerequisites: CHEM 111G, CHEM 112G, and CHEM 211, or consent of instructor.

HNFS 426. Dairy Products Manufacturing 3 cr.: Physical, chemical, microbiological and sensory properties of milk and dairy products. Capstone course which includes a variety of techniques used in previous classes to evaluate milk and dairy products. Prerequisites: HNFS 320, HNFS 325, and HNFS 421, or consent of instructor.

HNFS 427. Food Industry Research Problems I 3 cr.: In coordination with the instructor, students choose a food-industry problem and design a research project aimed at solving that problem. Prerequisites: HNFS 263, HNFS 320, HNFS 325, and HNFS 447, or consent of instructor. Restricted to majors.

HNFS 428. Food Industry Research Problems II 3 cr.: Students conduct the research project designed in HNFS 427 and complete a journal article on the project following a specified format. Prerequisite: HNFS 427. Restricted to majors.

HNFS 430. Food Service Organization and Management 3 cr.: Personnel, financial and general management in institutional and commercial food service operations. Prerequisite: junior/senior standing or consent of instructor.

HNFS 446. Diet Therapy I 3 cr.: Special diets and physiological basis for their use. Laws and regulations concerning the practice of dietetics. Prerequisites: BIOL 254, BCHE 341, and HNFS 251, or consent of instructor.

HNFS 447. Experimental Foods 3 cr.: Application of chemical, physical, nutritional and psychological principles and experimental methods to the development and evaluation of foods. Prerequisite: HNFS 263.

HNFS 448. Advanced Nutrition 3 cr.: Application of biochemistry and physiology to nutrition. Prerequisite(s): BIOL 254, BCHE 341, and HNFS 251, or consent of instructor. Restricted to: Main campus only.

HNFS 449. Diet Therapy II 3 cr.: Continuation of HNFS 446. Prerequisite: HNFS 446 or consent of instructor.

HNFS 450. Special Topics 1-4 cr.: Specific subjects and credits to be announced in the Schedule of Classes. Maximum of 4 credits per semester and a grand total of 9 credits.

HNFS 492. Special Problems 1-4 cr.: Individual research study in a selected subject area of family and consumer sciences. Maximum of 4 credits per semester and a total of 8 credits.