Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
(FND 245: with minimum grade of D- or FND 250: with minimum grade of D-)
FND 310L
(4 laboratory) Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification.
(FND 245: with minimum grade of D- or FND 250: with minimum grade of D-)
FND 310
Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
(FND 310: with minimum grade of D- or FND 310: with minimum grade of D- and FND 310L: with minimum grade of D-)
FND 320L
(2 laboratory) Laboratory to accompany
FND 320.
(FND 310: with minimum grade of D- or FND 310: with minimum grade of D- and FND 310L: with minimum grade of D-)
FND 320
Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
(FND 245: with minimum grade of D- or FND 250: with minimum grade of D-)
Advanced study of physiological and biological changes occurring with aging on nutrition status, nutrient requirements, and physical ability; with emphasis on the relationship between optimal nutrition, activity, and successful aging.
(FND 245: with minimum grade of D- or FND 250: with minimum grade of D-)
Nutrition education and application strategies to enhance dietary change.
FND 252: with minimum grade of D-
Advanced study of variable topics within the field of food, nutrition and dietetics.
(FND 245: with minimum grade of D- or FND 250: with minimum grade of D-)