**Review** Undergraduate Catalog 2025-2026

FND 310 Introduction to Foods

Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
2

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

Corequisites

FND 310L

Offered

Generally offered Fall Annually

FND 310L Introduction to Foods Laboratory

(4 laboratory) Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification.
2

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

Corequisites

FND 310

Offered

Generally offered Fall Annually

Course Fee

Course Fee Required

FND 320 Nutrition Applications in Foodservice

Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.

2

Prerequisites

(FND 250 and FND 252 with a minimum grade of D-)

Corequisites

FND 320L

Offered

Generally offered Spring Annually

FND 320L Nutrition Applications in Foodservice Laboratory

(2 laboratory) Laboratory to accompany FND 320.

1

Prerequisites

(FND 250 and FND 252 with a minimum grade of D-)

Corequisites

FND 320

Offered

Generally offered Spring and Summer Annually

Course Fee

Course Fee Required

FND 335 Breastfeeding: Benefits, Support and Promotion

Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
2

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

FND 360 Nutrition and Aging

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.
3

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

FND 370 Nutrition Education and Application Strategies

Nutrition education and application strategies to enhance dietary change.
3

Prerequisites

FND 252 with a minimum grade of D-

Offered

Generally offered Fall and/or Spring Annually

FND 395 Special Topics in Food, Nutrition and Dietetics

Advanced study of variable topics within the field of food, nutrition and dietetics.
1- 3

Prerequisites

(FND 245 or FND 250 with a minimum grade of D-)

Course Attribute

Variable Title Course

Repeatable Status

ST - Repeatable under different subtitles and course is repeatable with a maximum of 6 credit hours