UG Course Descriptions

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)

Study of the nutritive process with a focus on the micronutrients; interrelationships among nutrients and mechanisms by which nutrients are metabolized in the cell; the interpretation and application of current research in nutrition studies.
(Prerequisites: FNU 305; CHE 202)

Study of the physiological basis for therapeutic diets in disease; dietary modifications for specific disease conditions; role of the dietitian in patient care.
(Prerequisites: FNU 322; BIOL 210)

Study of the physiological basis for therapeutic diets in disease; dietary modifications for specific disease conditions; role of the dietitian in patient care.
(Prerequisite: FNU 325)

Survey of historical and philosophical development of the profession of dietetics. Study of educational objectives, teaching strategies, selection and production of nutrition education materials, and evaluation techniques. Application of these strategies to in-service and client instruction. (Prerequisites: FNU 220, 305)

Essentials of the operation of a foodservice facility; cycle menus, purchasing specifications, food and equipment, storage, production, quality control, safety and sanitation, delivery and service. (Prerequisite: FNU 109)

Concepts, theory and design of foodservice organizational structure. Management decision-making, planning, communication, implementation, and control. (Prerequisites: FNU 357, 359)