Examines the role of microorganisms in food, including their sources, growth, and impact on food safety. Topics include food spoilage, foodborne infections, methods of foodborne illness prevention, biological contamination, chemical contamination, physical contamination, pest control, and foodservice sanitation practices. Emphasis is placed on the FDA Food Code compliance and local food safety standards. All students will be required to take the ServSafe Food Protection Manager Examination during this course. 1 hour lecture.

Study of historical, socio-economic, religious and immigration factors that have influenced the food and nutritional habits of diverse groups around the world and in the United States.

Identification and investigation of timely nutrition issues; critical thinking skills, research and analysis applied to scientific, consumer-oriented, and global aspects of nutrition.

The study of the nutritional needs throughout the life cycle, including: pregnancy and lactation, infants, children, adolescents, adults and older adults. Review of nutrient and energy needs, assessment of nutritional status and consequences of inadequate nutrition at each stage of life. (Prerequisite: FNU 208)

This designation is for courses offered as electives in the Undergraduate Honors Program, and may include both Honors-only courses and augmented Honors versions of courses that are offered elsewhere in the catalog. Courses have limited enrollment and content reflects Honors Program course outcomes around rigorous critical engagement, interdisciplinarity, effective communication, and meaningful collaboration.

Principles of human nutrition; factors involved in the availability, digestion, absorption, and utilization of macronutrients; energy balance; techniques for assessing personal nutritional status. (Prerequisites: CHE 201, FNU 208)

Experimental techniques and procedures used to study the physical and chemical properties of basic food materials and the alterations they undergo during preparation. (Prerequisites: CHE 101-102; FNU 109) 2 hours lecture, 2 hours laboratory

Principles of plant-based nutrition in health and wellbeing, including the review of current science, dietary trends, and application in the prevention and treatment of chronic disease. Students will investigate the use of plant-based diets in different cultural practices and as a part of complementary and integrative medical practice. (Prerequisite: FNU 208, grade of C)

The role of nutrients in physical activity and performance. Application of the principles of nutrition to the special requirements of the athlete. Exploration of ergogenic aids and supplements. (Prerequisites: FNU 208 or 305)

Study of nutritional needs during the stages of the life cycle; methods used to provide care through utilization of local, state, and federal resources, services for health promotion, health maintenance, and rehabilitation; evaluation of multicultural factors in nutrition. (Prerequisites: FNU 220, 305)