Courses in Human Nutrition
1300. Introduction to Human Sciences. V:1-3
Overview of the human sciences profession and its interrelationships with the natural and social sciences and the arts, study of the mission and philosophical bases of the profession, emphasis on professional opportunities in the field. Open to all students; required of all human sciences majors.
4300. Problems in Human Sciences. V:1-3
Guided independent study in one of the program areas in human sciences. Prerequisites: junior or senior standing in human sciences, consent of the department chair. May be repeated for a maximum of 6 semester hours of credit.
4302. Honors Tutorial. V:1-3
Guided independent study and research in the student's selected major in human sciences. Prerequisites: junior and senior standing, 3.25 GPA, completion of at least 15 semester hours in human sciences and consent of instructor. May be repeated for a maximum of 6 semester hours of credit.
4601. Practicum in Human Sciences. V:3-6
Supervised work experience in a setting appropriate to the student's specialization within human sciences. Prerequisites: senior standing and at least 24 semester hours in human sciences. May be repeated for a maximum of 6 semester hours of credit.
1350. Food Preparation and Meal Management. 3(2-2)
Management of resources in selection, purchasing, preparation and serving of foods. Basic principles and fundamental knowledge of standard food preparation are included. Meals and special occasion menus which meet the dietary needs of family members are planned, prepared and served.
2150. Introductory Nutrition Laboratory. 1(0-2)
A laboratory experience that focuses on assessment of nutritional status of individuals. Nutrient composition of food, computerized dietary analysis and survey of the dietetic practice. Corequisite: HSCI 2350.
2350. Introductory Nutrition. 3(3-0)
Basic principles of human nutrition with emphasis on the nutrients and factors which affect their utilization in the human body. Prerequisite: 4 semester hours of Biology or Chemistry.
3350. Nutrition through the Life Cycle. 3(3-0)
An in-depth study of the normal growth, development and nutrition associated with pregnancy, infancy, childhood, adolescence, adulthood and aging. Review of appropriate nutritional assessment methods. Prerequisite: junior standing.
3352. Experimental Food Science. 3(2-3)
Food preparation designed to consolidate previous food studies and to develop experimental attitudes and techniques. Emphasis is placed on basic scientific principles. Includes fundamentals of quality assurance and the various subjective and objective methods of evaluation. Prerequisites: CHEM 2421, HSCI 1350.
3353. Medical Nutrition Therapy I. 3(3-0)
Fundamentals of nutritional assessment techniques and management of diseases of infancy and childhood, diabetes, diseases of the heart, diseases of the upper and lower GI tract. Emphasis on physiology as related to disease and practical application of nutritional support. Includes case studies, practice problems, counseling methods and documentation. Prerequisite: HSCI 2350/HSCI 2150.
3363. Medical Nutrition Therapy II. 3(3-0)
Advanced study of medical nutrition therapy. Course includes fundamentals of enteral and parenteral support and study of physiology as related to acute and chronic kidney disease, surgery, liver disease and acid/base balance. Prerequisites: HSCI 2350/HSCI 2150, HSCI 3353.
4351. Cultural and Community Aspects of Foods and Nutrition I. 3(3-0)
Study of the influence of socioeconomic, cultural and psychological trends, issues and other impacts on food and nutrition behaviors of individuals and communities.
4352. Cultural and Community Aspects of Foods and Nutrition II. 3(3-0)
Global overview of agencies from community to international levels with emphasis on planning, marketing, implementing and evaluating nutrition programs. Prerequisite: HSCI 2150, HSCI 2350.
4360. Quantity Food Preparation and Management. 3(1-4)
Meal planning, food purchasing and preparation of food in large quantities. Introduction to systems management and employer-employee relations. Prerequisites: HSCI 1350.
4366. Advanced Institutional Foodservice Management. 3(3-0)
Advanced studies in institutional foodservice administration including computer applications in foodservice management. Prerequisites: HSCI 4360.
4367. Advanced Nutrition I. 3(3-0)
Study of nutrients and their relation to the chemistry and physiology of the human body, including metabolism of energy and macronutrients in chronic diseases. Analysis and interpretation of current nutrition research. Prerequisites: HSCI 2150, HSCI 2350, CHEM 1312, CHEM 1112 or permission of instructor.
4368. Advanced Nutrition II. 3(3-0)
Study of nutrients and their relation to the chemistry and physiology of the human body, including regulatory nutrients and micronutrients and homeostatic maintenance in chronic diseases. Analysis and interpretation of current nutrition research. Prerequisites: HSCI 4367 or permission of instructor.
This page was last updated on: December 21, 2015