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

Prerequisites

(FND 245: with minimum grade of D- orFND 250: with minimum grade of D-)

Corequisites

FND 310L

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

Prerequisites

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

Corequisites

FND 310

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

Prerequisites

(FND 310 or FND 310 and FND 310L)

Corequisites

FND 320L

(2 laboratory) Laboratory to accompany FND 320.

Prerequisites

(FND 310 or FND 310 and FND 310L)

Corequisites

FND 320

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

Prerequisites

(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.

Prerequisites

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

Nutrition education and application strategies to enhance dietary change.

Prerequisites

FND 252: with minimum grade of D-

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

Prerequisites

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