2016-2017 Undergraduate

FND 310 Introduction to Foods

(2 lecture) Prerequisite: FND 245 or FND 250 or FND 357. Co-requisite: FND 310L.  Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.

2

FND 310L Introduction to Foods Laboratory

(4 laboratory) Prerequisite: FND 245 or FND 250 or FND 357. Co-requisite: FND 310. Laboratory to accompany FND 310. Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification. Course fee required.

2

FND 320 Nutrition Applications in Foodservice

(2 lecture) Prerequisite: FND 310 and FND 310L. Co-requisite: FND 320L. Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.

2

FND 320L Nutrition Applications in Foodservice Laboratory

(2 laboratory) Prerequisite: FND 310 and FND 310L. Co-requisite: FND 320. Laboratory to accompany FND 320. Course fee required.

1

FND 335 Breastfeeding: Benefits, Support and Promotion

Prerequisite: FND 245 or FND 250 or FND 357. Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.

2

FND 357 Nutrition in Health and Illness

Prerequisites: BIO 245. Basic nutrition concepts including individual nutrients and their association with disease states. Course is intended for nursing and other allied health professional students.

4

FND 370 Nutrition Education and Application Strategies

Prerequisites: FND 252. Nutrition education and application strategies to enhance dietary change.

3

FND 395 Special Topics in Food, Nutrition and Dietetics

(1-3 lecture) Prerequisite: FND 245 or FND 250 or FND 357. Advanced study of variable topics within the field of food, nutrition and dietetics. Repeatable for up to 6 credits under different subtitles.

1-3