UG Course Descriptions

The Industry Challenge Course is an essential hands-on experience course that challenges students to apply what they are currently learning in the classroom to the real world. Every year the challenge is with a company that is a leader in design, sourcing, manufacturing, and distribution of apparel. Responding to industry data and customer trends, the students must develop a product or a business strategy to grow the company’s portfolio or improve the company’s business practices. The expectation is to create a full proposal for launching with economic viability. (Department Chair Approval required)

Study of food, food preparation and meal planning, with an emphasis on composition, nutritive value, convenience, preservation, and safety.

Focused study of a food and nutrition topic of current interest.
Topic varies by semester.

Survey of the historical and philosophical foundations of the profession of dietetics, including the Academy of Nutrition and Dietetics, professional ethics, the professional role of the registered dietitian, and career opportunities. Course is for Nutrition majors only.

The role of nutrients in body structure and function. Identification of the normal nutritional needs of individuals. Clarification of contemporary issues concerning health and nutrition.

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)