Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061

Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061

Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062

Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062

Fundamentals of biochemistry. Structure/function of nucleic acids, proteins, lipids, carbohydrates. Enzymes. Metabolism. DNA replication and repair, transcription, protein synthesis. Recommended prerequisites: Introductory biology (BIOL 1009 or BIOL 2003 or equivalent), organic chemistry (CHEM 2301 or CHEM 2081/2085 or equivalent). Note: CBS students should take BIOC 3022 not 3021.

How major organ systems function (nerve, muscle, circulation, respiration, endocrine, renal, gastrointestinal, temperature regulation and energy metabolism). Three one-hour lectures, two-hour lab. prereq: [BIOL 1009 or 1 yr college biol], 1 yr college chem

Functions of major systems in mammals. Nervous system, muscles, cardiovascular system, respiration, renal system. Endocrinology/metabolism. Blood, immunology, reproduction. prereq: Must have taken a Biology and Chemistry course. Biol 1009 or equivalent is strongly recommended.

Study of the various solutions to common physiological problems faced by humans, other vertebrates, and invertebrates. Core concepts in physiology including flow down gradients, homeostatsis, cell-cell communication, interdependence of body systems, cell membrane dynamics, and mathematical modeling of physiological processes. Active learning format. prereq: [1009 or 2003], [CHEM 1062/1066 or 1082/1086], [2005 is recommended]

This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry

FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.

This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices. prereq: [soph, jr, sr] or instructor consent

Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.

Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.

Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent

This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent

Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.

Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate. Prequisite courses: FSCN 4612, BIOC 3021, ANSC 3301

Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health. prereq: BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]